<![CDATA[ABSTRAK: Efek inhibisi dari ekstrak buah Psidium Guajava (PG) pada korosi logam besi dipelajari dengan menggunakan metode penurunan berat. Laju korosi besi dalam media PG-H2SO4 berkurang secara relatif terhadap media larutan H2SO4 tanpa PG. Efisiensi inhibisi meningkat dengan semakin banyaknya konsentrasi ekstrak dan serta kenaikan suhu. Efisiensi inhibisi tertinggi tercatat 83,63% pada konsentrasi ekstrak 10 g/L pada 60 °C. Energi aktivasi (Ea) korosi besi dalam medium PG-H2SO4 lebih rendah dari pada tanpa PG. Parameter termodinamika yang telah dihitung menunjukkan bahwa proses inhibisi korosi adalah endotermik dan spontan. Adsorpsi PG pada permukaan besi sesuai dengan model adsorpsi isoterm Langmuir. Kata Kunci : asam sulfat, green inhibitor, isoterm langmuir, Psidium Guajava ABSTRACT: The inhibitory effect of Psidium Guajava (PG) fruit extract on iron metal corrosion was studied using the weight loss method. The corrosion rate of iron in the PG-H2SO4 medium was reduced relative to the medium of H2SO4 without PG. The inhibition efficiency increases with increasing concentration of extracts and increases in temperature. The highest inhibition efficiency was 83.63% at an extract concentration of 10 g/L at 60 °C. The activation energy (Ea) iron corrosion in the PG-H2SO4 medium was lower than without PG. Thermodynamic parameters that have been calculated, indicating the corrosion inhibition processes are endothermic and spontaneous. The adsorption of PG on the iron surface was accordance with the Langmuir isotherm adsorption model.]]>
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