摘要：The cake of jatropha seed is a by-product from production of jatropha oil and biodiesel.It is a potential material for particle board because of high contents of protein (18%) and fiber (39%).The purpose of this study were to determine the physical and mechanical properties of the particle board produced from the cake of jatropha seed and to investigate the effect of the variation level of the cake moisture contents (7%,20%),glycerol concentrations (0%,4%) and steaming times (0,30,60 min) to thequality of the particle board.The physical and mechanical properties of the particle board were examined by using JIS A 5908-2003.The results show that the cake moisture content,glycerol concentration and steaming time affected the physica land mechanical properties of the particleboard.The cake moisture content significantly improved the quality ofparticle board.For the two levels of cake moisture content tested,an increase of cake moisture content increased density,modulus of elasticity and modulus of rupture of particle board,and decreased its water absorption.Most of the physical and mechanical properties of the jatropha seed cake particle board obtained in this study had not met JIS A 5908-2003 and had not beenappropriate to be used as a construction material.
其他摘要：Bungkil biji jarak pagar adalah salah satu produk samping (by-product) dari pengolahan biji jarak pagarmenjadi minyak jarak dan biodiesel,yang saat ini belum dimanfaatkan secara optimal.Sebagai by-productdengan kandungan protein (18%) dan serat (39%) yang
关键词：particle board;cake;jatropha seed;modulus of elasticity;modulus of rupture
