Analisis Thermal Briket Dengan Campuran Ampas Kopi Dan Ampas Tebu Menggunakan Termogravimetri

Abstract

The high level of consumption of fuel oil in Indonesia makes the current oil reserves become increasingly depleted and can lead to fuel shortages in some areas. The research conducted on the briquettes is by conducting a thermal analysis which aims to obtain information about the thermal characteristics of the briquettes to the increase in temperature and to obtain the best composition in the manufacture of briquettes. The thermal analysis method used in this research is thermogravimetric analysis (TGA). The type of briquettes used in this study were carbonized briquettes with a density variation of 0.35 gr/cm³ and a heating rate variation of 15 ⁰C/min with a variation of 30% and 20% starch adhesive from the total mass of the briquettes. Each briquette is molded with a diameter of 20mm and a height of 4.5mm using a hydraulic press machine with room temperature and a pressing time of 10 minutes. Based on the research results obtained briquettes made from coffee grounds mixed with bagasse in a ratio of 1:1 with a moisture content of 0.415%, an ash content of 0.0759%, and the best calorific value is 5554.65 cal/g.