Jurnal Natural
Vol. 22 No. 1 (2026): Jurnal Natural

Characteristics of Briquettes Produced from Corn Cob and Corn Stalk Charcoal Blends

David Mangallo (Department of Mechanical Engineering, Faculty of Engineering, Universitas Cenderawasih)
Thomas Pagasis (Department of Mechanical Engineering, Faculty of Engineering, Universitas Cenderawasih)
Bertha Mangallo (Department of Chemistry, Faculty of Mathematic and Natural Science, University of Papua)



Article Info

Publish Date
07 Jul 2026

Abstract

Corn cobs and corn stalks represent abundant agricultural residues with significant potential for conversion into solid biofuels. This study aimed to evaluate the physicochemical characteristics of briquettes produced from varying proportions of corn cob charcoal and corn stalk charcoal. Carbonization was conducted through pyrolysis using a modified oil-drum reactor. The resulting char was pulverized and sieved to 60 mesh to ensure particle uniformity prior to briquetting. A 5% tapioca starch solution was used as a binding agent, and briquettes were formed using a hydraulic press in a honeycomb configuration (4-inch diameter, 16 central perforations). Five different charcoal composition ratios were prepared and analyzed. Proximate analysis revealed moisture content ranging from 4.68% to 5.71%, ash content from 12.27% to 17.23%, volatile matter from 16.24% to 21.62%, and fixed carbon from 56.47% to 65.78%. The calorific value varied between 5,138 and 5,274 cal/g. The results demonstrate that blended corn cob and corn stalk charcoal briquettes exhibit favorable fuel properties and potential applicability as sustainable alternative energy sources.

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Journal Info

Abbrev

jn

Publisher

Subject

Agriculture, Biological Sciences & Forestry Chemistry Mathematics Physics

Description

Jurnal Natural merupakan jurnal ilmu-ilmu matematika dan pengetahuan alam (basic science) untuk bidang: matematika, kimia, statistika, biologi, dan fisika termasuk ilmu terapan yang terkait seperti bioteknologi, kimia pangan, keanekaragaman hayati, dan ...