Optimization of Calorific Value in Briquette made of Coconut Shell and Cassava Peel by varying of Mass Fraction and Drying Temperature

Abstract

Coconut shells and cassava peels are agricultural residues that are abundantly produced in places where coconut and cassava processing activities are prevalent. formerly these waste products have been disposed of through incineration or natural decomposition, hence exacerbating air pollution and triggering degradation of the environment. The objective of this research is to determine the optimum combination of mixed mass fraction and drying temperature for briquettes produced from coconut shell and cassava peel. Observed variable on this research was Mass fraction with the ratio of coconut shell and Cassava peel 75:25 as level 1, 70:30 as level 2 and 65:35 as level 3. Drying temperature has 3 level 150oC, 200oC and 250oC. The lowest calorific value achieved in briquette made of 65% coconut shell mix with 35% Cassava peel and drying temperature is 200oC on second replication The highest calorific value achieved in briquette made of 65% coconut shell mix with 35% Cassava peel and drying temperature is 150oC on third replication. Coconut shell has a greater effect than Cassava peel on the calorific value of briquettes, but the chemical content of Cassava peel makes the burning rate longer. According to the outcomes of the normality test, versus fits, histograms, and versus order plots indicate that the data has a normal distribution. based on optimization results using Taguchi L9 and ANOVA optimizer the optimal combination using rule larger better is the mass fraction of coconut shell 70:30 Cassava peel with a drying temperature of 250oC.