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Journal > MAKARA Journal of Technology Series > The Effect of Pressing Temperature and Time on the Quality of Particle Board Made from Jatropha Fruit Hulls Treated in Acidic Condition

 

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MAKARA Journal of Technology Series
##issue.vol## 17, ##issue.no## 3 (2013): Desember
The Effect of Pressing Temperature and Time on the Quality of Particle Board Made from Jatropha Fruit Hulls Treated in Acidic Condition
Apri Heri Iswanto ( Major of Forestry, Faculty of Agriculture, North Sumatera University, Medan 20155, Indonesia)
Fauzi Febrianto ( Department of Forest Products, Faculty of Forestry, Bogor Agricultural University, Dramaga, Bogor 16680, Indonesia)
Yusuf Sudo Hadi ( Department of Forest Products, Faculty of Forestry, Bogor Agricultural University, Dramaga, Bogor 16680, Indonesia)
Surdiding Ruhendi ( Department of Forest Products, Faculty of Forestry, Bogor Agricultural University, Dramaga, Bogor 16680, Indonesia)
Dede Hermawan ( Department of Forest Products, Faculty of Forestry, Bogor Agricultural University, Dramaga, Bogor 16680, Indonesia)
Article Info   ABSTRACT
Published date:
24 Feb 2014
 
The high of pH of jatropha fruit hulls causes the negative properties of particleboard made from this material. Adjusting the  particle  acidity  and  pressing  conditions  (temperature  and  time)  is  among  the  technical  modifications  available  to improve this particleboard’s properties.  Particle acidity has been adjusted in a previous research project, and immersing the  particles  in  acetic  acid  was  found  to  be  the  best  treatment  in  this  preliminary  research.  In  order  to  improve  the particleboard’s  properties,  an  experiment  was  conducted  to  determine  the  best  pressing  temperature  and  time.  The objective of the research was to evaluate the influence of pressing temperature and time on the physical and mechanical properties of the board. Jatropha fruit hulls were immersed in 1% acetic acid solution for 24 hours. UF resin was used as the adhesive in the amount of 10%. The pressing temperatures and times used in this research were 110 °C, 120 °C, and 130 °C for 8 and 10  minutes, respectively. The particleboards  were tested to determine their physical and  mechanical properties according to JIS A 5908-2003. The result showed that pressing at 130 °C for 10 minutes resulted in the best physical  and  mechanical  properties.  Increasing  the  pressing temperature  at  a  constant  time  or  increasing  the  pressing time  at  a  constant  temperature  caused  the  particleboard  to  exhibit decreased  water  absorption.  The  thickness  swelling and modulus of elasticity (MOE) of the particleboard did not fulfil JIS A 5908-2003.Keywords: jatropha fruit hulls, particleboard, pressing temperature and time
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