Making Briquettes Variation Ingredient Durian Peel, Husk Rice, and Shell Coconut -- Impact on Strength, Burnability, Temperature, and Calorific Value

Abstract

The study aims to develop and test the characteristics of briquettes made from durian skin with a mixture of various compositions conducted that obtained briquettes from ingredients such as 100% durian peel, 100% husk rice, 100% shell coconut, 50% durian peel and 50 % shell coconut, 70% durian peel and 30% shell coconut, 50% durian peel and 50% husk, 70% durian peel and 30% husk, and 30% durian peel and 70% husk. Have been tested for variable endurance after dropping from a height of 180 cm as influenced by variation mixture that results in the test obtained the missing mass by consecutive 0.1 gr, 10 gr, 15.8 gr, 3.6 gr, 0.3 gr, 0.4 gr, 0.4 gr, 0.4 gr, 0.3 gr, and 0.4 gr. Test time burning by consecutive are 174 minutes, 120 minutes, 502 minutes, 410 minutes, 376 minutes, 406 minutes, 380 minutes, 367 minutes, and 280 minutes. The resulting calorific value consecutive are 105.8 kcal /kg, 124.9 kcal /kg, 135.3 kcal /kg, 38.2 kcal /kg, 121.5 kcal /kg, 59 kcal /kg, 95 kcal /kg, 128.4 kcal /kg, and 128.4 kcal /kg.
 Keywords: briquettes, durian peel, husk rice, shell coconut