creators_name: IDAWATI PANJAITAN, 1617041047
creators_id: idawatipanjaitan98@gmail.com
type: other
datestamp: 2022-04-28 01:20:00
lastmod: 2022-04-28 01:20:00
metadata_visibility: show
title: ANALISIS LAJU KOROSI BAJA St37 MENGGUNAKAN INHIBITOR
EKSTRAK THEOBROMA CACAO DENGAN VARIASI
KONSENTRASI 0%, 4% dan 8% DALAM MEDIUM
KOROSIF HCl 3% PADA SUHU 100 C
ispublished: pub
subjects: 530
full_text_status: restricted
abstract: ABSTRACT

CORROSION RATE ANALYSIS OF ST37 STEEL USING INHIBITOR
THEOBROMA CACAO EXTRACT WITH VARIATIONS
0%, 4% and 8% CONCENTRATION IN MEDIUM
3% HCL CORROSION AT 100 oC

By
Idawati Panjaitan

Research has been carried out on the analysis of the corrosion rate of St37 steel
using the theobroma cacao extract inhibitor with various concentrations of 0%,
4% and 8% in 3% HCl corrosive medium at 100 oC. The effectiveness of
inhibitors derived from cocoa leaves on the corrosion of St37 steel in HCl
solution has been investigated using the weight loss method, X-Ray Diffraction
(XRD), and Scanning Electron Microscopy (SEM) equipped with Energy
Dispersive Spectroscopy (EDS). Based on the results of research that has been
done, the higher the immersion temperature, the greater the corrosion rate on
steel without inhibitors. The highest effectiveness of cocoa theobroma extract was
found at a concentration of 8% at a temperature of 100 oC with an efficiency of
88.91%. The results of XRD analysis after the addition of the inhibitor of
theobroma cacao extract reduced the peaks to a pure Fe phase. From the three
sample analysis processes and the calculation of the corrosion rate, it was found
that the inhibitor of cocoa leaf extract (theobroma cacao) was effective in
inhibiting the corrosion rate of St37 steel.
Key words : St37 steel, cocoa leaf extract, corrosion inhibitor and HCl.

ii

ii
ABSTRAK

ANALISIS LAJU KOROSI BAJA St37 MENGGUNAKAN INHIBITOR
EKSTRAK THEOBROMA CACAO DENGAN VARIASI
KONSENTRASI 0%, 4% dan 8% DALAM MEDIUM
KOROSIF HCL 3% PADA SUHU 100 oC

Oleh

Idawati Panjaitan

Telah dilakukan penelitian tentang analisis laju korosi baja St37 menggunakan
inhibitor ekstrak theobroma cacao dengan variasi konsentrasi 0%, 4% dan 8%
dalam medium korosif HCl 3% pada suhu 100 oC. Efektivitas inhibitor yang
berasal dari daun kakao pada korosi baja St37 dalam larutan HCl telah diteliti
menggunakan metode kehilangan berat, X-Ray Diffraction (XRD), dan Scanning
Elektron Microscopy (SEM) yang dilengkapi dengan Energy Dispersive
Spectroscopy (EDS). Berdasarkan hasil penelitian yang telah dilakukan semakin
tinggi suhu perendaman semakin besar laju korosi pada baja tanpa inhibitor.
Efektivitas tertinggi ekstrak theobroma kakao terdapat pada konsentrasi 8% pada
suhu 100 oC dengan efesiensi 88,91 %. Hasil analisis XRD setelah penambahan
inhibitor ekstrak theobroma cacao puncak-puncak berkurang, menjadi fasa Fe
murni. Dari ketiga proses analisis sampel dan perhitungan laju korosi didapatkan
bahwa inhibitor ekstrak daun cokelat (theobroma kakao) efektif dalam
menginhibisi laju korosi pada baja St37.
Kata kunci : Baja St37, ekstrak daun cokelat, inhibitor korosi dan HCl.
date: 2021
date_type: published
publisher: FAKULTAS MATEMATIKA DAN ILMU PENGETAHUAN ALAM
place_of_pub: UNIVERSITAS LAMPUNG
citation:   IDAWATI PANJAITAN, 1617041047  (2021) ANALISIS LAJU KOROSI BAJA St37 MENGGUNAKAN INHIBITOR EKSTRAK THEOBROMA CACAO DENGAN VARIASI KONSENTRASI 0%, 4% dan 8% DALAM MEDIUM KOROSIF HCl 3% PADA SUHU 100 C.  FAKULTAS MATEMATIKA DAN ILMU PENGETAHUAN ALAM, UNIVERSITAS LAMPUNG.     
document_url: http://digilib.unila.ac.id/60607/1/ABSTRAK%20-%20idawati%20panjaitan.pdf
document_url: http://digilib.unila.ac.id/60607/2/SKRIPSI%20FULL%20-%20idawati%20panjaitan.pdf
document_url: http://digilib.unila.ac.id/60607/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN%20-%20idawati%20panjaitan.pdf