Enkapsulasi Ekstrak Kulit Buah Kakao (Theobroma Cacao L.) sebagai Inhibisi Korosi Baja dalam Media Asam Sulfat

Faiquzzaky, Faiz (2025) Enkapsulasi Ekstrak Kulit Buah Kakao (Theobroma Cacao L.) sebagai Inhibisi Korosi Baja dalam Media Asam Sulfat. S1 thesis, Universitas Jambi.

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Abstract

Baja adalah salah satu material yang memiliki karakteristik mekanik yang baik, ketersediaannya yang tinggi dan biayanya yang rendah, sehingga baja banyak digunakan dalam kehidupan sehari-hari dalam berbagai aplikasi, seperti industri dan manufaktur. Akan tetapi, baja sangat mudah mengalami korosi terutama dalam lingkungan korosif yang berdampak besar pada segi ekonomi, lingkungan hingga keamanan manusia. Upaya pencegahan korosi dengan pemanfaatan ekstrak bahan alam salah satunya yaitu ekstrak kulit buah Kakao (Theobroma Cacao L.) yang dilindungi menggunakan metode enkapsulasi. Proses enkapsulasi dilakukan dengan metode dekstruksi menggunakan penyalut maltodekstrin dan karagenan. Formulasi terbaik yang dihasilkan pada penelitian ini adalah perbandingan maltodekstrin : kitosan (8:2). Formulasi enkapsul terbaik selanjutnya digunakan sebagai inhibitor korosi pada baja dalam larutan asam sulfat 0,75 M. Penentuan efisiensi inhibisi baja dilakukan menggunakan metode kehilangan berat dengan variasi konsentrasi dan suhu perendaman. Untuk memperkuat hasil penelitian, dilakukan karakterisasi Fourier Transform Infra Red (FTIR) untuk mengidentifikasi gugus fungsi yang terdapat dalam enkapsul kulit buah Kakao (Theobroma Cacao L.) dan karakterisasi Scanning Electron Microscope (SEM) untuk mengetahui morfologi permukaan baja lunak sebelum dan sesudah perendaman. Hasil penelitian menunjukkan efisiensi inhibisi baja menggunakan inhibitor enkapsul kulit buah Kakao (Theobroma Cacao L.) yang direndam dalam larutan asam sulfat 0,75 M meningkat seiring dengan peningkatan konsentrasi inhibitor dan suhu perendaman. Berdasarkan parameter termodinamika, nilai ∆Gads, ∆Hads, ∆Sads menunjukkan reaksi berlangsung secara spontan, endoterm, dan proses berlangsung dalam lingkungan yang tidak teratur. Efisiensi inhibisi baja yang dihasilkan enkapsul ekstrak kulit buah Kakao (Theobroma Cacao L.) tertinggi yang dihasilkan terjadi pada suhu 333 K dengan konsentrasi 2,5 g/L yaitu 89,11%. Steel is a material that has good mechanical characteristics, high availability and low cost, so steel is widely used in everyday life in various applications, such as industry and manufacturing. Behind its strong mechanical properties, steel has the disadvantage that it is very easy to corrode, especially in a corrosive environment which has a major impact on the economy and environment to human security. Efforts to prevent corrosion by utilizing extracts of natural materials, one of which is the extract of Cocoa fruit peel (Theobroma Cacao L.). However, the compounds contained in the extract of Cocoa fruit peel (Theobroma Cacao L.) are easily oxidized, so it is necessary to protect the compounds present in the latex extract of Cocoa fruit peel (Theobroma Cacao L.), namely encapsulation. The encapsulation process was carried out by the extrusion method using malodextrin and chitosan coatings. The best formulation produced in this study was the ratio of maltodextrin:chitosan (8:2). The best encapsulated formulation was then used as a corrosion inhibitor on steel in 0.75 M sulfuric acid solution. Determination of the inhibition efficiency of steel was carried out using the weight loss method with variations in concentration and immersion temperature. To strengthen the research results, Fourier Transform Infra Red (FTIR) characterization was carried out to identify the functional groups contained in the encapsulation of Cocoa fruit peel extract (Theobroma Cacao L.) and Scanning Electron Microscope (SEM) characterization to determine the surface morphology of soft steel before and after immersion. The results showed that the inhibition efficiency of steel using encapsulated inhibitors of Cocoa fruit peel extract (Theobroma Cacao L.) immersed in 0.75 M sulfuric acid increased with increasing inhibitor concentration and immersion temperature. Based on the thermodynamic parameters, the values of ∆Gads, ∆Hads, ∆Sads show that the reaction is spontaneous, endothermic, and the process takes place in a disordered environment. The highest steel inhibition efficiency produced by the Cocoa fruit peel extract (Theobroma Cacao L.) was highest at 333 K with a concentration of 2.5 g/L is 81.11%.

Type:	Thesis (S1)
Uncontrolled Keywords:	Enkapsulasi, Ekstrak kulit buah Kakao (Theobroma Cacao L.), Inhibitor Korosi, Asam Sulfat, Efisiensi Inhibisi.
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Sains dan Teknologi > Kimia
Depositing User:	Faiquzzaky
Date Deposited:	08 Jul 2025 06:41
Last Modified:	08 Jul 2025 06:42
URI:	https://repository.unja.ac.id/id/eprint/81745

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