The Effect of Size and Composition Variation of Cacao (Theobroma Cacao) Peels Powder with Bagasse Fillers on Physical And Mechanical Properties of Particle Board

Yuli Yetri, Sukatik, Ruzita Sumiati and Rahmi Hidayati
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Yuli Yetri: Mechanical Engineering Department, Padang State Polytechnic, Padang, Indonesia
Sukatik: Civil Engineering Department, Padang State Polytechnic, Padang, Indonesia
Ruzita Sumiati: Mechanical Engineering Department, Padang State Polytechnic, Padang, Indonesia
Rahmi Hidayati: Civil Engineering Department, Padang State Polytechnic, Padang, Indonesia

International Journal of Applied and Physical Sciences, 2018, vol. 4, issue 2, 50-58

Abstract: A research has been conducted about the effect of size and composition variation of cacao peels powder with bagasse fillers on physical and mechanical properties of particle board. The physical and mechanical properties tested are density, water absorption, compressive and flexural strength. Variations of cacao (Theobroma cacao) peels powder size used is 8, 10, 20 and 30 Mesh, while the variation of cacao peels powder and the bagasse composition used is (100: 0)%, (80: 20)% and (60:40)%. Testing of mechanical properties used a Universal Testing Machine (UTM). The calculation result of physical properties of particle board got standard JIS A 5908-2003, but the mechanical properties did not get the standard of JIS A 5908-2003. The optimum value of density resulted at size 10 Mesh with the composition (100:0)%, (80:20)% for water absorption, an optimum value of the mechanical properties of the cacao peels powder resulted at size 20 Mesh with the composition of the material (60:40)%.

Keywords: Particle board; cacao peels powder; physical properties; mechanical properties (search for similar items in EconPapers)
Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:apa:ijapss:2018:p:50-58

DOI: 10.20469/ijaps.4.50003-2.pdf

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