PENGEMBANGAN PEREKAT LIKUIDA DARI LIMBAH KULIT BUAH KAKAO (THEOBROMA CACAO L.)
ABSTRACT: Increased need for
adhesive in the wood processing industry require alternative to meet the needs.
Cocoa is one of natural resource that contains lignocelluloses and potential to
be alternative adhesive through liquefaction process. This research aim to
determine adhesive quality such as visible, degree of acidity (pH), viscosity,
density, solid content, gelatin time, ash content, free formaldehyde, and
crystalline degree, compare the adhesive quality of cocoa fruit outer skin
(CFOS/ KBKL) and inner skin (CFIS/ KBKD), and compare them with SNI
06-4567-1998. Mixed cocoa fruit skin, H2SO4, technical crystal phenol, NaOH and
formalin with 90ºC temperature for 2 hours. Result of research showed that
cocoa fruit skin adhesive is phenolic group with CFOS was liquid adhesive
characteristic, brown colored, waste free, degree of acidity was 10, viscosity
was 0,8355 cps, density was 1,156, degree of solid content was 42,33%, gelatin
time was 89 minutes 37 seconds, ash content was 9,2%, free formaldehyde was
0,8% and crystalline degree was 35,19% and CFIS characteristic was liquid,
reddish brown colored, waste free, degree of acidity was 10, viscosity was
31,202 cps, density was 1,262, degree of solid content was 44,66%, gelatin time
was 73 minutes 45 seconds, ash content was 13,8%, free formaldehyde was 0,48%
and crystalline degree was 37,28%. CFIS better than CFOS because it has fit
with the standards well and also almost standard approach although not
according to standard. Cocoa fruit skin liquid adhesive quality were gotten fulfilled
SNI 06-4567-1998 enough such as appearance, degree of acidity, degree of solid
content and gelatin time. Free formaldehyde characteristic also fulfill of SNI
06-4565-1998 was ≤2%
Key word: waste, cocoa fruit
outer and inner skin, liquiefaction, wood liquid adhesive
Penulis: Marcelila Medynda,
Tito Sucipto, Luthfi Hakim
Kode Jurnal: jpkehutanandd120031
