Karakteristik Briket dari Tongkol Jagung dengan Perekat Tetes Tebu dan Kanji

The research objective is to study the briquette characteristics produced from pressing process with sugarcane molasses and tapioca flour adhesives. Materials used in this study were 20 mesh corn stem, sugarcane molasses adhesive and tapioca flour adhesives. The treatments were consisted of briquettes without adhesive, briquettes with 4% and 7% sugarcane molasses adhesive as well as briquettes with 4% and 7% tapioca flour adhesive respectively using 20 gram of corn stem. The pressing for corn stem into briquettes was conducted by using pressure of 1, 2, 3, 6 and 10 tonf. The tested parameters for briquettes were water content by using gravimetric method, specific gravity by using gravimetry method and calory value by using bomb calorimeter. The results showed that treatment of 20 gram corn stem with 7% tapioca flour adhesive at 10 tonf pressure had water content of 6.245%, specific gravity of 1.31 g/cm3 and calory value of 4.791 calory/g, respectively