Sifat Fisik Dan Mekanik Papan Partikel Dari Ampas Jarak Kepyar Physical And Mechanical Properties Of Particle Board From Castor Cake Meal
Kartika, Ika Amalia
Sunarti, Titi Candra
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The castor cake meal 1ras a by-product of castor oil production and its has recently been highly rated as a source of raw material for particle board, because beyond its high protein content (32-48%) and fibre (28- 33%). The objective of this research was to produce and investigate the physical and mechanical properties of the particle board from castor cake meal. Particle board samples were manufactured using hot pressing temperatures (/50-190°C), pressing time (4-12 minutes). compressed using a pressure (140-220 kglcm1 ) with particles size of 20-100 mesh. The central composite design (CCD) method and ANOVA (a=0.05) with response surface method (RSM) were used to evaluate production of the particle board. The physical and mechanical properties of particle board were determined based on Japanese Industrial Standards, JJS A 5908-2003 type-8. The experimental results showed that the pressing process conditions affected the physical and mechanical properties of particle board. The particle size were significant factor for moisture content, density, water absorption and thickness swelling, pressing temperature were significant factors for modulus of elasticiry,modulus of nipwre and internal bonding of particle board. The smaller particle size (20 to 60 mesh) and the higher pressing temperature (150 to I 70 °CJ. increased moisture content, density, modulus of elasticity, modulus of ntpture, and bonding s1rength and decreased water abso1p1ion and thickness swelling of particle board. Physical and mechanical properties obtained from the best process conditions at a temperarure of I 70 °C, time of 8 minutes, pressure of 180 kgflcm1 and 60 mesh particle size. Based on the overall results, the physical and mechanical properties of particle board did not met requirement of the J/S A 5908-2003 except for moisture content, density and internal bonding.