Characterizing Particle Board Made of Oil Palm Empty Fruit Bunch Using Central Composite Design

• Published in: Makara journal of science 2018-03, Vol.22 (1), p.17-28
• Main Authors: Lubis, Mirna Rahmah, Maimun, Teuku, Kardi, Jon, Masra, Rifdullah Bikri
• Format: Article
• Language: English
• Subjects: casein; central composite; oil palm empty fruit bunch; particle board
• ISSN: 2339-1995; 2356-0851
• DOI: 10.7454/mss.v22i1.6988

Particle board was made using processed oil palm empty fruit bunch and casein glue. This research used two factor variables and eight response variables to determine the best matrix/filler ratio and compression pressure for particle board production. The factor variables, (matrix/filler ratio and compression pressure), determined the response variables: modulus of rupture, water content, density, tensile strength, and both endothermic-and-exothermic temperatures and heats. This research aimed to optimize the mechanical and physical property of particle boards by using the bunch/glue ratio. The processing of data was undertaken by Response Surface Method (RSM) with Central Composite Design (CCD). The optimal conditions under which particle board created were at matrix/filler ratio of 50:50 and compression pressure of 3.53 kg/cm2; resulting in a modulus of rupture of 325.32 kg/cm2, water content of 0.009%, density 0.826 g/cm3, and tensile strength of 2.573 kg/cm2. This research also indicates that casein glue results in particle board with optimum parameters of endothermic temperature of 247.74 °C, an endothermic heat of -4.122 mW, exothermic temperature of 431.08 °C, and exothermic heat of 7.526 mW. Based on physical testing, most particle board properties obtained fulfilled the standards of water content and density as required by the Indonesian National Standard/SNI 03-2105-2006.