Analisis Efisiensi Energi Termal Tungku Menggunakan Bahan Bakar Baglog Jamur Tiram dan Sekam Padi

Abstract

It was success to make a simple stove from oyster mushrooms baglog content, rice husk and a mixture between baglog mushroom and rice husk about 1:1 and the body like cylindrical with 1 hole, 2 holes and 4 holes for ventilation boil 30 kg and 60 kg of water. The best results of research on the variation of the hole obtained on the stove is 1 variation ventilation holes, and the best content material is rice husk. The highest thermal energy efficiency of stove is founded in one hole with the material content of 60 kg husks in boiling water is 15.08%, while the lowest is 4 holes with variation baglog content material in boiling water 30 kg is 3.59%. Statistical analysis is by using a series of complete random method explained that granting the variation holes in boiling water 30 kg does not significantly affect the efficiency of the stove , while in the 60 kg of water boiling on the stove hole variation is significant at the 95% confidence interval.