Published date: Mar 27 2024

Journal Title: KnE Life Sciences

Issue title: International Conference On Mathematics And Science Education (ICMScE 2022): Life Sciences

Pages: 292–300

DOI: 10.18502/kls.v8i1.15594

Indri Sari UtamiDoctoral Programme of Natural Sciences Education, Faculty of Mathematics and Natural Sciences, Universitas Pendidikan Indonesia Bandung, Indonesia

Dadi Rusdianadadirusdiana@upi.eduDepartment of Physics Education, Faculty of Mathematics and Natural Sciences, Universitas Pendidikan Indonesia Bandung, Indonesia

Nahadi .Department of Chemistry Education, Faculty of Mathematics and Natural Sciences, Universitas Pendidikan Indonesia Bandung, Indonesia

Irma Rahma SuwarmaDepartment of Physics Education, Faculty of Mathematics and Natural Sciences, Universitas Pendidikan Indonesia Bandung, Indonesia

The study aims to develop and test the characteristics of briquettes made from durian skin with a mixture of various compositions conducted that obtained briquettes from ingredients such as 100% durian peel, 100% husk rice, 100% shell coconut, 50% durian peel and 50 % shell coconut, 70% durian peel and 30% shell coconut, 50% durian peel and 50% husk, 70% durian peel and 30% husk, and 30% durian peel and 70% husk. Have been tested for variable endurance after dropping from a height of 180 cm as influenced by variation mixture that results in the test obtained the missing mass by consecutive 0.1 gr, 10 gr, 15.8 gr, 3.6 gr, 0.3 gr, 0.4 gr, 0.4 gr, 0.4 gr, 0.3 gr, and 0.4 gr. Test time burning by consecutive are 174 minutes, 120 minutes, 502 minutes, 410 minutes, 376 minutes, 406 minutes, 380 minutes, 367 minutes, and 280 minutes. The resulting calorific value consecutive are 105.8 kcal /kg, 124.9 kcal /kg, 135.3 kcal /kg, 38.2 kcal /kg, 121.5 kcal /kg, 59 kcal /kg, 95 kcal /kg, 128.4 kcal /kg, and 128.4 kcal /kg.

Keywords: briquettes, durian peel, husk rice, shell coconut

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