271-277 K KARATERISTIK MUTU BIODIESEL YANG DIMURNIKAN DENGAN METODE CREAMING DEMULSIFICATION TECHNIQUE

KARATERISTIK MUTU BIODIESEL YANG DIMURNIKAN DENGAN METODE CREAMING DEMULSIFICATION TECHNIQUE

Abstract

The aims of this research were to know the effect of temperature and stirring time in the advance purification
of biodiesel by using CDT method to biodiesel quality value. This research was designed using a grup
randomized design (GRD) using 2 factors of treatment, i.e. temperature and time. There were 4 levels of
heating temperature (60, 70, 80 and 90 0C) and 3 levels of stirrng time (5,10,and 15 minute). The parameters
being analyzed were density, kinematic viscosity, gliserol content, cetane number, flash point, cloud point
and pour point. The result showed that heating and stirring time had affected the improvement of biodiesel
quality significantly. Improved quality components included: increasing the cetane number from 52 to 55.4;
reducing the densitas from 866.01 kg/m3
to 865.51 kg/m3
; reducing the kinematic viscosity of 3.98 mm2
/s to
3.45 mm2
/s; and lowering the flash point from 200.8 0C to 173.8 0C.