Kurniawan, Wahyu (2023) Analisa Variasi Campuran Arang dan Non Arang Briket Buah Ketapang Terhadap Analisa Proksimat. Other thesis, Universitas Islam Riau.

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Abstract

Ketapang fruit is a type of agricultural waste that has economic value to be converted into alternative energy, namely briquettes. longer than ordinary charcoal, the raw materials are easy to obtain. The purpose of this research was to determine the effect of raw material variations on the proximate analysis and the calorific value of charcoal briquettes compared to non-charcoal ketapang fruit. In the study the percentage variations to be used were 100%, 80%, 60%, 40%, 20% and 0% charcoal versus 0%, 20%, 40% 60%, 80% and 100% non-charcoal Ketapang fruit. The proximate test is carried out directly in the furnace at a predetermined temperature according to each proximate standard and the calorific value test is carried out on a bomb calorimeter machine. From the proximate research which is divided into the values of water content, volatile matter and ash content with the best value obtained in the 100% charcoal versus 0% non-charcoal variety of Ketapang fruit with a water content value of 3%, a volatile substance value of 14.87% and ash 7.21%. The best calorific value was obtained from a variation of 100% charcoal versus 0% non-charcoal of Ketapang fruit with a calorific value of 5200.41 cal/gr.

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