The improvement on physical and mechanical properties of particle board from jatropha press cake

Abstract

Jatropha press cake (Jatropha curcas L) has high crude fiber which is potential to be utilized as raw material for particle board production. The objective of this study is to assess the physical and mechanical properties of Jatropha press cake particle board and effect of addition of paraffin and sago starch to improve the quality of particle board. The paraffin was added at 0, 1, and 3%, and the sago starch was added at 6, 8, and 10%. The physical and mechanical properties of particle board product were evaluated. The density of particle board ranged at 0.84-0.95 g/cm3, moisture content 4.56-6.19%, the thickness-swelling for 2h and 24h by soaking in water were 11.67-20.12% and 16.22-25.70%, respectively. The water absorption of particle board for 2h and 24h by soaking in water were 48.74-62.20% and 63.10-72.75%. The Modulus of Rupture (MoR) and Modulus of Elasticity (MoE) of particleboard were 19.70-97.44 kgf/cm2 and 1552-7235 kgf/cm2, respectively. The addition of paraffin and sago starch can improve the physical and mechanical properties of particle board. The particle board with paraffin addition of 3% and sago starch of 10% passes the MoR in accordance with Japan Industrial Standard (JIS) of A 5908:2003.