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All Journal International Journal of Acta Material
I. W. Sutapa
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Halu Oleo University, Kampus Hijau Bumi Tridharma, Anduonohu, Kendari, Sulawesi Tenggara 93232, Indonesia
Chemistry Materials Science & Nanotechnology Physics

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Extraction of Tannin Compounds from Samanea saman (Jacq.) Merr Leaves and Their Application as Corrosion Inhibitor in ST 37 Steel S. Kasim; S. Fauziah; R. Ananda; I. W. Sutapa; A. Kamari
International Journal of Acta Material Vol. 1 No. 1 (2024): August 2024
Publisher : Faculty Mathematics and Natural Sciences, Halu Oleo University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62749/ijactmat.v1i1.3

Abstract

Research has been conducted on extracting tannin compounds from Samanea saman (Jacq) Merr leaves and their potential application as corrosion inhibitors for ST 37 steel. The purpose of this study was to evaluate the impact of adding Samanea saman (Jacq) Merr leaf extract on the corrosion rate and inhibition efficiency of ST 37 steel when exposed to 25% acetic acid. The immersion process was carried out with different concentrations: 0%, 5%, 10%, 20%, and 30%, and with immersion time intervals of 2, 4, 6, and 8 days. The concentration and optimum immersion time results were then further tested at temperatures of 20ºC, 30ºC, and 40ºC. The test results indicate that corrosion occurs uniformly on the surface of the steel. The corrosion rate was determined using the weight loss method, and it was observed that the weight reduction of the steel without inhibitor was higher compared to that of the steel treated with Samanea saman (Jacq) Merr leaf extract inhibitor. Based on the study findings, the highest inhibition efficiency was achieved with a concentration of 20% and an immersion time of 6 days, resulting in an efficiency of 87.3464% and a corrosion rate of 1.9143 mpy. Regarding temperature variations, the highest inhibition efficiency was observed at 20ºC, with an efficiency of 66.6908% and a corrosion rate of 2.8435 mpy.
Effect of Activation Time on the Quality of Microwave-Activated Sago Trunk Charcoal Briquettes (Metroxylon Sagu Rottb) L. Lestari; I. N. Sudiana; S. Raharjo; L. O. M. Salam; I. W. Sutapa
International Journal of Acta Material Vol. 1 No. 1 (2024): August 2024
Publisher : Faculty Mathematics and Natural Sciences, Halu Oleo University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62749/ijactmat.v1i1.9

Abstract

Research has been conducted on the effect of activation time on the quality of sago stem charcoal briquettes (Metroxylon Sago Rottb) activated by microwave. This experimental study aimed to determine the impact of activation time on various parameters of sagu stem charcoal briquettes, including density, moisture content, ash content, volatile matter content, fixed carbon content, calorific value, and combustion characteristics such as ignition time and flame rate. The research involved several stages, including raw material collection, carbonization, grinding and sieving, adhesive mixing, printing and bulking, drying, and quality assessment of the briquettes. Sago stem charcoal briquettes were produced using sago as an adhesive at a ratio of 9:1. The charcoal powder was sieved using an 80-mesh sieve. The samples were printed and compacted at a pressure of 100 kg/cm2 and activated using a 150-watt microwave for durations of 5, 6, and 7 minutes. The results demonstrated that the density ranged from 0.3601 to 0.4892 g/cm3, moisture content ranged from 2.103% to 3.369%, ash content ranged from 4.6422% to 6.4706%, volatile matter content ranged from 80.306% to 84.740%, fixed carbon content ranged from 7.222% to 11.1205%, calorific value ranged from 5467.5 cal/g to 5805.5 cal/g. The briquettes activated by microwave, under a pressure of 100 kg/cm2, exhibited the highest quality, with a combustion rate ranging from 0.0137 g/min to 0.0183 g/min, maximum temperature ranging from 519 oC to 538 oC, and a briquette flame duration ranging from 29 minutes to 35 minutes.
Co-Authors A. Kamari I. N. Sudiana L. Lestari L. O. M. Salam R. Ananda S. Fauziah S. Kasim S. Raharjo