| dc.description.abstract | Jatropha press cake (Jatropha curcas L) has high crude fiber which is potential to be utilized as raw material for particle board production. This study aims 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 parafin were added at 0, 1, 3%, and the sago starch were at 6, 8, and 10%, respectively. 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 2 and 24 hours water soaking were 11,6 7- 20,12% and 16,22-25,70%, respectively. The water absorption of particle board for 2 and 24 hours water soaking were 48,74-62,20% and 63,10-72,75%. The Modulus of Rufture (MoR) and Modulus of Elasticity (MoE) of particleboard were 19,70 - 97,44 kgf/cm2 and 1552,26-7234,66 kgf/cm2. The addition of paraffin and sago starch have positive effect for physical and mechanical properties of particle board. The particle board with addition of 3% paraffin and 10% sago starch achieves to pass of MoR that accordance with JIS A 5908:2003 standard. | en |
