Pengaruh Variasi Jarak Nozel Pada Sudu Terhadap Daya Dan Efisiensi Yang Dihasilkan Oleh Miniatur Turbin Pelton

Abstract

This study aims to determine the effect of baking temperature on the quality of durian rind briquettes. Variation of setting temperature on durian rind briquettes turned out to have a different effect on moisture content, ash content, volatile matter content, bound carbon and calorific value. The average value of water content in this study was 4.6% to 5.8%, ash content 11.3% to 13.8%, lost substance content 32.1% to 14.0% and calorific value 5454.26 cal /g to 6301.67 cal/g.

  The results showed that the higher the coking temperature, the greater the released water content. The higher the ash content is likely due to the limited burning time. The level of volatile matter decreases at 500°C and still meets SNI standards. The bonded carbon content and heating value are also getting higher but still meet SNI standards, but it is hoped that the value can still be even higher so that it meets the standards of other countries.

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