PERCOBAAN PEMBUATAN PULP SULFAT DARI KAYU MAKADAMIA (MACADAMIA HILDEBRANDII VAN STEEN)
| Main Authors: | Siagian, Rena M, Silitonga, Toga |
|---|---|
| Other Authors: | pusat litbang hasil hutan |
| Format: | Article info application/pdf eJournal |
| Bahasa: | ind |
| Terbitan: |
Pusat Penelitian dan Pengembangan Hasil Hutan
, 2017
|
| Online Access: |
http://ejournal.forda-mof.org/ejournal-litbang/index.php/JPHH/article/view/3318 http://ejournal.forda-mof.org/ejournal-litbang/index.php/JPHH/article/view/3318/2780 |
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<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><title lang="id-ID">PERCOBAAN PEMBUATAN PULP SULFAT DARI KAYU MAKADAMIA (MACADAMIA HILDEBRANDII VAN STEEN)</title><creator>Siagian, Rena M</creator><creator>Silitonga, Toga</creator><subject lang="id-ID"/><description lang="id-ID">Macadamia hildebrandii  van Steen,  commonly   known  as makadamia,  belongs to the family  Proteaceae.   Until recently,   this  wood  has not  been  widely  used and only grown sporadically  in several places in Indonesia  mainly  used for non commercial  purposes.   The  wood  material  used  in the.  experiment was obtained  from  Sipangan Bolon,   North  Sumatra  for both  pulping   trials and  chemical  analyses.The  chemical  constituents   of  the  wood  are typically  of  those  tropical  wood  containing  46.6%  cellulose, 24.6% of lignin, and  relatively  low  14.4% pentosan. The average specific gravity  was 0.61 and the fibre length of  1.76 mm. The pulping  experiment was  conducted   in laboratory  digester employing 20% active alkali, 170°C  maximum temperature wich was maintained  for 120 minutes.  The cooking  sulfidity   was made at 2 levels i.e. 25%  and 30%.The makadamia pulp  yield  ranged from  32.4 to 34. 7% with  low Permangante  number  2.15   to 2. 64. The pulp  strength was fair and comparable  to those of the commercial  types.  By adding of anthraquinone   catalyst  at 0,1percent  by weight of the  wood  material  to cooking,   a  significant  improvement   in pulp  strength   was commenced. This is particular noticed when using 25% sulfidity  during the pulping.</description><publisher lang="id-ID">Pusat Penelitian dan Pengembangan Hasil Hutan</publisher><contributor lang="id-ID">pusat litbang hasil hutan</contributor><date>2017-08-18</date><type>Journal:Article</type><type>Other:info:eu-repo/semantics/publishedVersion</type><type>Other:</type><type>Other:</type><type>File:application/pdf</type><identifier>http://ejournal.forda-mof.org/ejournal-litbang/index.php/JPHH/article/view/3318</identifier><identifier>10.20886/jphh.1988.5.4.192-195</identifier><source lang="en-US">Journal of Forest Products Research; Vol 5, No 4 (1988): Jurnal Penelitian Hasil Hutan; 192-195</source><source lang="id-ID">Jurnal Penelitian Hasil Hutan; Vol 5, No 4 (1988): Jurnal Penelitian Hasil Hutan; 192-195</source><source>2442-8957</source><source>0216-4329</source><language>ind</language><relation>http://ejournal.forda-mof.org/ejournal-litbang/index.php/JPHH/article/view/3318/2780</relation><rights lang="en-US">Copyright (c) 2017 Jurnal Penelitian Hasil Hutan</rights><rights lang="en-US">http://creativecommons.org/licenses/by-nc-sa/4.0</rights><recordID>--ejournal.forda-mof.org-ejournal-litbang-index.php-index-oai:article-3318</recordID></dc>
|
| language |
ind |
| format |
Journal:Article Journal Other:info:eu-repo/semantics/publishedVersion Other Other: File:application/pdf File Journal:eJournal |
| author |
Siagian, Rena M Silitonga, Toga |
| author2 |
pusat litbang hasil hutan |
| title |
PERCOBAAN PEMBUATAN PULP SULFAT DARI KAYU MAKADAMIA (MACADAMIA HILDEBRANDII VAN STEEN) |
| publisher |
Pusat Penelitian dan Pengembangan Hasil Hutan |
| publishDate |
2017 |
| url |
http://ejournal.forda-mof.org/ejournal-litbang/index.php/JPHH/article/view/3318 http://ejournal.forda-mof.org/ejournal-litbang/index.php/JPHH/article/view/3318/2780 |
| contents |
Macadamia hildebrandii van Steen, commonly known as makadamia, belongs to the family Proteaceae. Until recently, this wood has not been widely used and only grown sporadically in several places in Indonesia mainly used for non commercial purposes. The wood material used in the. experiment was obtained from Sipangan Bolon, North Sumatra for both pulping trials and chemical analyses.The chemical constituents of the wood are typically of those tropical wood containing 46.6% cellulose, 24.6% of lignin, and relatively low 14.4% pentosan. The average specific gravity was 0.61 and the fibre length of 1.76 mm. The pulping experiment was conducted in laboratory digester employing 20% active alkali, 170°C maximum temperature wich was maintained for 120 minutes. The cooking sulfidity was made at 2 levels i.e. 25% and 30%.The makadamia pulp yield ranged from 32.4 to 34. 7% with low Permangante number 2.15 to 2. 64. The pulp strength was fair and comparable to those of the commercial types. By adding of anthraquinone catalyst at 0,1percent by weight of the wood material to cooking, a significant improvement in pulp strength was commenced. This is particular noticed when using 25% sulfidity during the pulping. |
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Kementerian Lingkungan Hidup dan Kehutanan Republik Indonesia |
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475 |
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Perpustakaan Kementerian Lingkungan Hidup dan Kehutanan RI |
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Indonesian Journal of Forestry Research |
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Kehutanan Lingkungan Pertanian |
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BOGOR |
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JAWA BARAT |
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