Effect of Concentration Variation of Cacao Leaf Extract (Theobroma cacao.) Inhibitor on the Corrosion Rate of ST 37 Steel in 3% HCl Solution

Syafriadi Syafriadi; Risca Adriana; Agus Riyanto

doi:10.23960/jemit.v4i1.35

Authors

Syafriadi Syafriadi Departement of Physics, University of Lampung, Indonesia, 35141
Risca Adriana Department of Physics
Agus Riyanto Departement of Physics, University of Lampung, Indonesia, 35141

DOI:

https://doi.org/10.23960/jemit.v4i1.35

Keywords:

Inhibitor, St 37 steel, cacao leaves exctract, XRD, SEM-EDS

Abstract

The effectiveness of cacao leaf extract (Theobroma Cacao.) used as an inhibitor on St 37 steel sample. Which cures in HCl 3 % Corrosive Medium for 144 hours, the inhibitor concentration variation added 0 %, 3%, 6 %, 9 %, and 12 %, respectively. The sample rate is measured by using the loose-weight method. The results show that the lowest sample is 1.397 mm/y of 12%, and the highest is 3.694 mm/y of 0 %. Inhibitor efficiency to the sample St 37 Stainless steel portrays adequate progress to 62.66% with 12% concentration. X-Ray Diffraction Results acquired BCC with Fe-a phase along with SEM that forms an agglomeration, cracked, and holes which result in its corrosion. In addition, EDS contains FeO Element, which indicates that stainless is still affected by corrosion and the reduced FeO content in the sample was less. Thus three samples characterized and measured show that avocado leaves effectively as an inhibitor to the sample St 37 in HCl 3% corrosive medium.

Downloads

Download data is not yet available.

References

Apriyanto, M., Sutardi, S., Supriyanto, S., & Harmayani, E. (2018). Fermentasi Biji Kakao Kering Menggunakan Saccharomyces cerevisiae, Lactobacillus lactis, dan Acetobacter aceti. Agritech, 37(3), 302. https://doi.org/10.22146/agritech.17113

Baldenebro, F. J., Gomez, C. D., Ramon, C., Susana, P. A., Manuel, J. P., Jose, E. L., Roberto, M and Jose, M. H. (2015). Influence of Size on the Microstructure and Mechanical Properties of an AISI 304L Stainless Steel – A Comparison between Bulk and Fiber. Materials, 4, 451 – 461.

Giri, A.S., Ginting, E., & Sembiring, S. (2017). Efektivitas Ekstrak daun Sirsak Sebagai Inhibitor Pada Baja Karbon API 5L dalam Larutan NaCl 3 %. Jurnal Teori Dan Aplikasi Fisika, 5(1), 46–47.

Hermawan, S., et al. (2012). Penentuan Efisiensi Inhibisi Korosi Baja Menggunakan Ekstrak Kulit Buah Kakao (Theobroma cacao). Jurnal Teknik Kimia USU, 1(2).

Ludiana, Y., & Handani, S. (2012). Pengaruh Konsentrasi Inhibitor Ekstrak Daun Teh (Camelia sinensis) Terhadap Laju Korosi Baja Karbon Schedule 40 Grade B ERW. Jurnal Fisika Unand, 1(1), 12–18.

Malfinora, A., Handani, S., & Yetri, Y. (2014). Pengaruh Konsentrasi Inhibitor Ekstrak Daun Kakao (Theobroma cacao) Terhadap Laju Korosi Baja Hardox 450. Jurnal Fisika Unand, 3(4), 222–228.

Ratnaningrum, S.P. (2018). Pengaruh Suhu Dan Lama Pelayuan Terhadap Mutu Teh Hijau Suhu Dan Lama Pelayuan Terhadap Mutu Teh Hijau Daun Kakao (Theobroma cacao L.). Jurnal Agritec, 2(2), 1–5. https://doi.org/10.1051/matecconf/201712107005