Kartika, Chairanisa Intan (2025) EFEK SINERGETIK MALTODEKSTRIN TERHADAP EKSTRAK KULIT BUAH KAKAO (Theobroma cacao L.) SEBAGAI INHIBITOR KOROSI PADA BAJA LUNAK DALAM MEDIUM ASAM SULFAT. S1 thesis, Universitas Jambi.
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Abstract
Baja merupakan campuran besi dan karbon sebagai kandungan utama yang diantara logam sejenis paling banyak diaplikasikan dalam industri. Akan tetapi, baja lunak sering digunakan dalam lingkungan yang rentan terhadap korosi, seperti pada larutan asam. Korosi merupakan penurunan mutu atau desktruksi dari suatu material logam akibat adanya reaksi secara kiwiawi atau elektrokimia dengan lingkungan. Salah satu upaya untuk mengatasi masalah korosi adalah dengan penambahan inhibitor yang ramah lingkungan seperti ekstrak bahan alam. Ekstrak kulit buah kakao (Theobroma cacao L.) memiliki potensi sebagai inhibitor korosi pada baja dikarenakan banyak mengandung senyawa metabolit sekunder. Penambahan maltodekstrin dalam berbagai konsentrasi dilakukan untuk memberikan efek sinergetik terhadap ekstrak kulit buah kakao, sehingga dapat meningkatkan nilai efisiensi inhibisi. Penentuan efisiensi inhibisi baja dilakukan menggunakan metode kehilangan berat dengan variasi konsentrasi maltodekstrin dan suhu perendaman. Untuk memperkuat hasil penelitian, dilakukan Karakterisasi Fourier Transform Infra Red (FTIR) untuk mengidentifikasi gugus fungsi yang terdapat dalam ekstrak kulit buah kakao (Theobroma cacao L.). Karakterisasi Scanning Electron Microscopy (SEM) untuk mengetahui morfologi permukaan baja lunak sebelum dan setelah perlakuan. Hasil penelitian menunjukkan efisiensi inhibisi ekstrak kulit buah kakao (Theobroma cacao L.) dengan penambahan maltodekstrin yang direndam dalam media H2SO4 0,75 M meningkat seiring meningkatnya konsentrasi dan menurun seiring meningkatnya suhu. Hasil tersebut diperkuat dengan hasil analisis FTIR dan SEM yang menunjukkan bahwa adanya interaksi antara baja lunak dengan maltodekstrin dan ekstrak kulit buah kakao (Theobroma cacao L.). Efisiensi inhibisi tertinggi yang diperoleh sebesar 87,724% diperoleh pada penambahan ekstrak kulit buah kakao (Theobroma cacao L.) 1 g/L dengan maltodekstrin 500 ppm pada suhu 30ºC. Berdasarkan parameter termodinamika yang dihasilkan nilai ∆Hads, ∆Gads dan ∆Sads menunjukkan bahwa proses adsorpsi maltodekstrin dengan ekstrak kulit buah kakao (Theobroma cacao L.) dalam medium korosif H2SO4 0,75 M berlangsung secara spontan, menunjukkan jenis adsorpsi fisika, teradsorpsi stabil, proses adsorpsi berlangsung secara eksoterm dan terjadi penurunan derajat ketidakteraturan pada proses adsorpsi. Steel is an alloy composed primarily of iron and carbon and is one of the most widely used metals in industrial applications. However, mild steel is often utilized in environments that are prone to corrosion, such as acidic solutions. Corrosion is defined as the degradation or deterioration of a metallic material due to chemical or electrochemical reactions with its surrounding environment. One strategy to address corrosion issues is the addition of environmentally friendly inhibitors, such as natural extract-based compounds. The extract of cocoa pod husk (Theobroma cacao L.) has shown potential as a corrosion inhibitor for steel due to its high content of secondary metabolite compounds. The addition of maltodextrin at various concentrations was carried out to provide a synergistic effect with the cocoa pod husk extract, thereby enhancing the inhibition efficiency. The inhibition efficiency of steel was determined using the weight loss method, with variations in maltodextrin concentration and immersion temperature. To support the research findings, Fourier Transform Infrared (FTIR) spectroscopy was conducted to identify the functional groups present in the cocoa pod husk extract (Theobroma cacao L.). Scanning Electron Microscopy (SEM) characterization was also performed to examine the surface morphology of mild steel before and after treatment. The results of the study demonstrated that the inhibition efficiency of cocoa pod husk extract (Theobroma cacao L.) with the addition of maltodextrin in 0.75 M H₂SO₄ medium increased with higher concentrations and decreased with increasing temperatures. These findings were supported by FTIR and SEM analyses, which confirmed the interaction between mild steel and the combination of maltodextrin and cocoa pod husk extract (Theobroma cacao L.). The highest inhibition efficiency of 87.724% was achieved with the addition of 1 g/L cocoa pod husk extract and 500 ppm maltodextrin at 30°C. Based on the obtained thermodynamic parameters (∆Hads, ∆Gads, and ∆Sads), the adsorption process of maltodextrin and cocoa pod husk extract in 0.75 M H₂SO₄ corrosive medium was found to be spontaneous, indicative of physisorption, with stable adsorption behavior. The adsorption process was exothermic and accompanied by a decrease in the degree of disorder at the metal-solution interface.
| Type: | Thesis (S1) |
|---|---|
| Uncontrolled Keywords: | Baja lunak, Korosi, Inhibitor alami, Ekstrak kulit buah kakao (Theobroma cacao L.), Maltodekstrin, Efek sinergetik |
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry |
| Divisions: | Fakultas Sains dan Teknologi > Kimia |
| Depositing User: | Kartika |
| Date Deposited: | 08 Jul 2025 06:59 |
| Last Modified: | 08 Jul 2025 06:59 |
| URI: | https://repository.unja.ac.id/id/eprint/81885 |
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