Studi Inhibisi Korosi Baja oleh Ekstrak Biji Kakao (Theobroma cacao) dalam Medium Asam Klorida
Abstract: Cocoa (Theobroma
cacao) is one of the many plants contain catechin. Catechin can form a complex
with iron, a complex is formed on the surface of steel and the complex adsorbed
may block the entry of oxygen, ions Cl- ion and other corrosive, so the rate of
corrosion can be slowed down. This research aims to determine the efficiency of
inhibition corrosion of steel by cocoa extract in hydrochloric acid medium. The
method used is based on the gravimetric, namely based on the reduction of
weight (weight loss) of steel before and after with corrosion. Surface analysis
the steel is done using stereo microscopes. Of research results obtained that
the cacao seed extract may decrease the rate of corrosion of steel in
hydrochloric acid medium 0.01 M with corrosion inhibition efficiency 76,21% and
results analysis by FTIR spectrophotometer to layer on steel surface indicate a
complex formed between Fe-catechin.
Penulis: Nurfitriana, Irma
Mon, Yerimadesi Busmairizal
Kode Jurnal: jpkimiadd120209
