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Optimization of the Mechanical Properties of Coconut Shell Briquettes with a Tapioca Flour Adhesive

The manufacture and characterization of coconut shell briquettes using tapioca as adhesive were conducted. The sample is created using different tapioca flour concentrations: 1%, 3%, 5%, 7%, and 9%. All coconut briquette samples were dried for 30, 60, and 90 minutes. Coconut briquette samples were characterized using scanning electron microscopy-energy dispersive X-ray spectroscopy (SEM-EDX), Fourier transforms infrared spectroscopy (FTIR), compression tests, and burn rate tests to analyze the effect of variations in tapioca flour concentration on the mechanical properties and burn rate of coconut briquettes. It can be confirmed from SEM-EDX results that the content of coconut shell briquettes is dominated by carbon (C), oxygen (O), and potassium (K) elements. FTIR results show absorption of O-H and C=C groups. The tapioca flour concentration affects coconut shell briquettes’ mechanical properties and burning rate based on the compression test and burning rate. The highest compressive strength value belonged to coconut shell briquettes with a concentration of 9% tapioca flour with a drying time of 30 minutes or 1.63 MPa.