Coconut shells and waste cassava peels could be used as the main raw material for biomass briquettes for alternative energy sources in Indonesia. This study aims to analyze the quality of briquettes based on a coconut shell and cassava peel adhesive through proximate analysis with three treatment ratio variations. The ratio of coconut shell to cassava peel used varied from V1 (75%:25%), V2 (70%:30%), and V3 (65%:35%). Based on the result, the charcoal briquettes produced have a density of 0.61 gram/cm³-0.66 gram/cm³, water content of 5.51%-7.85%, ash content of 1.50%-2.86%, combustion rate of 0.021 gram/s-0.026 gram/s, and the calorific value of 6,161 cal/gram-6,266 cal/gram. However, all the treatment variations appropriate the SNI 01-6235-2000, the national standard of Indonesia for the quality of charcoal briquette, which includes the calorific value (>5,000 cal/gram), moisture content (<8%), and ash content (<8%). Briquettes with the best quality were generated by V1 with a density of 0.66 gram/cm³, water content of 5.51%, ash content of 1.50%, combustion rate of 0.026 gram/s, and calorific value of 6,266 cal/gram. Furthermore, briquette material from the coconut shell waste with natural cassava peel adhesive can be feasible as an alternative fuel.
Limbah sludge biogas dari kotoran sapi berpotensi untuk dibuat briket. Kotoran sapi dapat digunakan sebagai bahan baku briket karena memiliki kandungan kimiawi cukup baik. Kandungan kimiawi kotoran sapi antara lain 22,59% selulosa, 18,32% hemiselulosa, 10,20% lignin, 34,72% total karbon organik, serta 1,26% total nitrogen. Penelitian ini bertujuan untuk mengetahui komposisi terbaik dan karakteristik briket perekat daun randu terhadap kualitas briket sludge biogas. Data pada penelitian ini diperoleh dari 6 pengujian yaitu uji kadar air, kadar abu, densitas, densitas kamba, laju pembakaran, dan nilai kalor. Variasi sampel yang digunakan adalah rasio antara bahan baku dengan bahan perekat. Rasio sampel yang digunakan pada penelitian ini yaitu (75% : 25%), (70% : 30%), dan (65% : 35%). Metode pengarangan yang digunakan yang digunakan adalah pirolisis, proses ini berlangsung selama 2-3 jam menggunakan suhu 200-300°C. Hasil terbaik diperoleh untuk variasi V1 yaitu kadar air 6,7638% (SNI<8), kadar abu 1,0199% (SNI<8), densitas 1,1627 gr/cm3(SNI>0,44), densitas kamba 0,3563 gr/cm3, serta laju pembakaran 0,0887 gr/s. Sedangkan nilai kalor yang diperoleh sebesar 2667 kal/gr. Nilai kalor ini masih belum memenuhi standar SNI yaitu >5 Kkal/gr sehingga membutuhkan penelitian lebih lanjut.
Distance Learning which is currently being implemented as a result of the Covid-19 pandemic which has lasted for almost 1.5 years has caused psychological problems for students. The problems that arise include boredom due to monotonous learning, less interactive, and piling tasks. The level of education that is quite affected due to the implementation of Distance Learning is elementary school education. To overcome these problems, it is necessary to do a learning that is able to restore student motivation in learning. Mutiara Bunda Jember Foundation in collaboration with Renewable Energy Engineering lecturers at the Politeknik Negeri Jember held an interesting and interactive lesson entitled "Fun Physics Experiment". This activity was attended by 30 participants from various grade levels at the elementary school level. The results of the pretest and posttest questionnaires showed that there was an increase in participants' knowledge of light refraction, air pressure, combustion and pressure processes, heat transfer and density. In addition, after the "Fun Physics Experiment" activity, it was found that the level of interest of participants in Physics lessons increased, there were 7 participants who were very interested in Physics lessons and 23 participants were interested in Physics lessons.
This study aims to compare the water content of green beans and roasted coffee bean based on the processing method and roasting level. The research was conducted at the TEFA Coffee Stub-Agricultural Plant Processing Laboratory, Politeknik Negeri Jember in April-July 2022. The coffee samples were Robusta coffee originating from the Gumitir area, Jember. This research consists of two main stages, green bean processing (dry (natural), honey, semi-wet, and full wash process) and roasting process based on light, medium, and dark levels. The analysis result showed that there was a decrease in the water content of coffee beans in each processing method as the roasting level increased. Overall, the water content of roast beans from full wash processing has the highest level compared to roast beans from other processed methods. The water content of green beans was originally 12.65%, decreased to 3.91%, 3.90%, and 3.38% after roasting with light, medium, and dark levels. The darker the roast level, the more weight loss. A significant decrease in water content was obtained in green beans processed by the honey method. Initially, the green bean water content was 13.05%, decreasing to 2.36%, 2.14, and 1.34% at each roasting level. Meanwhile, the green beans produced from natural processing (dry process), semi-wet, and full wash resulted in a decrease in water content that was not significant as the roasting level increased. Based on the results of this study, it is necessary to carry out further research related to the relationship between processing methods and roasting level on the physicochemical characteristics of coffee beans by optimizing.
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