Optimasi Formula Bahan Baku dan Komposisi Perekat Terhadap Kualitas Fisikokimia Briket Tempurung Kelapa dan Ampas Kopi

Ghazy Atha Fadlurahman, Dr. Wildan Fajar Bachtiar, S.T., M.Sc.

2025 | Tugas Akhir | D4 Pengembangan Produk Agroindustri

Peningkatan konsumsi energi di Indonesia mendorong kebutuhan akan sumber energi terbarukan sebagai alternatif bahan bakar fosil. Penelitian ini bertujuan untuk mengembangkan dan menganalisis karakteristik fisikokimia produk briket biomassa yang memvariasikan limbah tempurung kelapa dan ampas kopi. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor: variasi rasio komposisi tempurung kelapa terhadap ampas kopi (90:10, 80:20, 70:30) dan konsentrasi perekat pati (6?n 8%). Bahan baku dikarbonisasi pada suhu 400°C, kemudian dicampur, dicetak, dan dikeringkan sebelum diuji kualitasnya berdasarkan nilai kalor, kadar zat mudah menguap, dan kadar abu. Analisis optimasi dilakukan dengan metode Simple Additive Weighting (SAW) dengan parameter uji nilai kalor dan kadar zat mudah menguap. Hasil penelitian menunjukkan bahwa peningkatan proporsi tempurung kelapa secara signifikan meningkatkan nilai kalor. Formula optimal diperoleh dari komposisi 90% tempurung kelapa dan 10% ampas kopi dengan perekat 6%, yang menghasilkan nilai kalor tertinggi sebesar 5.911 kal/g dan telah memenuhi standar SNI (>5.000 kal/g). Namun, kadar zat mudah menguap (35,87%) dan kadar abu (12,79%) pada formula tersebut belum memenuhi standar SNI sebesar < 15>

The escalating energy consumption in Indonesia necessitates renewable energy sources as alternatives to fossil fuels. This study aimed to develop and analyze the physicochemical characteristics of biomass briquette products by varying coconut shell and coffee grounds waste. The research employed a Completely Randomized Design (CRD) with two factors: the ratio of coconut shell to coffee grounds composition (90:10, 80:20, 70:30) and starch binder concentration (6% and 8%). Raw materials were carbonized at 400°C, then mixed, molded, and dried before quality testing based on calorific value, volatile matter content, and ash content. Optimization was conducted using the Simple Additive Weighting (SAW) method based on the criteria of calorific value and volatile matter content. The results showed that increasing the proportion of coconut shell significantly enhanced the calorific value. The optimal formula was achieved with a composition of 90% coconut shell and 10% coffee grounds with 6% binder, yielding the highest calorific value of 5,911 cal/g, which met the SNI standard (>5,000 cal/g). However, the volatile matter content (35.87%) and ash content (12.79%) in this optimal formula did not meet the SNI standards of <15>

Kata Kunci : ampas kopi, briket, energi terbarukan, tempurung kelapa