Analisis Pengaruh Konsentrasi Ekstrak Kulit Kiwi Sebagai Green Inhibitor dan pH HCl Terhadap Baja ASTM A106 Grade B

Prasetyo, Ficky (2021) Analisis Pengaruh Konsentrasi Ekstrak Kulit Kiwi Sebagai Green Inhibitor dan pH HCl Terhadap Baja ASTM A106 Grade B. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Kiwi adalah buah yang dapat tumbuh di daerah yang beriklim tropis, seperti Indonesia. Kebanyakan orang membuang kulitnya ketika memakan kiwi. Padahal, kulit kiwi memiliki manfaat yang banyak, salah satunya mengandung antioksidan yang diduga bisa menghambat laju korosi pada baja. Oleh karena itu, di penelitian ini saya menggunakan ekstrak kulit buah kiwi untuk dijadikan sebagai inhibitor pada baja ASTM A106 Grade B dalam media HCl dan variabelnya meliputi penambahan konsentrasi dan pH. Adapun konsentrasi yang digunakan adalah 0 ppm, 300 ppm, 600 ppm, 900 ppm, 1200 ppm, dan 1500 ppm, sedangan pH yang digunakan adalah pH 1, 3, dan 5. Pengujian yang dilakukan pada penelitian ini adalah Polarisasi, EIS, GC- MS, FTIR, dan AAS. Hasil polarisasi menunjukkan inhibitor bertipe mixing inhibitor dengan laju korosi terendah dan efisiensi tertinggi di konsentrasi 300 ppm pada media HCl pH 1, 3, dan 5 dengan nilai laju korosi masing-masing sebesar 0.423 mmpy, 0.0038 mmpy, dan 0.0003 mmpy, serta nilai efisiensi masing- masing sebesar 96.6%, 99.95%, dan 99.98%. Hasil EIS menunjukkan bahwa pemberian inhibitor dapat menaikkan nilai Rp dan menurunkan nilai Rs. Hasil GC-MS menunjukkan adanya senyawa 2-Furancarboxaldehyde, 5-(hydroxymethyl) acid, 4H- pyran-4-one-2,3-dihydro-3,5-dihydroxy6-methyl,dan hexadeca-noid acid yang terdapat kandungan flavonoid. Hasil FTIR menunjukkan gugus fungsi seperti C-H yang teradsorpsi pada permukaan baja. Hasil AAS menunjukkan kadar Fe terlarut ketika diberikan inhibitor berkurang.
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Kiwi is a fruit that can grow in tropical climates, such as Indonesia. Most people remove the skin when eating kiwi. In fact, kiwi skin has many benefits, one of which contains antioxidants which are presumed to inhibit the corrosion rate of steel. Therefore, in this study I used the extract of kiwi fruit peel to be used as an inhibitor for ASTM A106 Grade B steel in HCl media and the variables included the addition of concentration and pH. The concentrations used are 0 ppm, 300 ppm, 600 ppm, 900 ppm, 1200 ppm, and 1500 ppm, while the pH is pH 1, 3, and 5. The tests carried out in this study were Polarization, EIS, GC- MS, FTIR, and AAS. The polarization results showed a mixing inhibitor type with the lowest corrosion rate and the highest efficiency at a concentration of 300 ppm on HCl media pH 1, 3,
and 5 with corrosion rate values of 0.423 mmpy, 0.0038 mmpy, and 0.0003 mmpy, respectively. mmpy, and the efficiency values were 96.6%, 99.95%, and 99.98%, respectively. The EIS results indicate that the administration of inhibitors can increase the value of Rp and reduce the value of Rs. GC-MS results showed the presence of 2-Furancarboxaldehyde, 5- (hydroxymethyl) acid, 4H- pyran - 4- one - 2,3 - dihydro- 3,5 - dihydroxy 6- methyl, and hexadecanoid acid which contained flavonoids. FTIR results show functional groups such as C-H adsorbed on the steel surface. The AAS results showed reduced levels of dissolved Fe when given the inhibitor.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	EIS, FTIR, Inhibitor Korosi, Kiwi, Polarisasi Corrosion Inhibitor, EIS, FTIR, Kiwi, Polarization
Subjects:	T Technology > TA Engineering (General). Civil engineering (General) > TA467 Iron and Steel Corrosion and protection against corrosion
Divisions:	Faculty of Industrial Technology and Systems Engineering (INDSYS) > Material & Metallurgical Engineering > 28201-(S1) Undergraduate Thesis
Depositing User:	Ficky Prasetyo
Date Deposited:	26 Feb 2021 03:55
Last Modified:	26 Feb 2021 03:55
URI:	http://repository.its.ac.id/id/eprint/82906

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