Manufacture of Capacitors from Activated Carbon from Used Batteries, Chicken Bones and Banana Skins

Manufacture of Capacitors from Activated Carbon from Used Batteries, Chicken Bones and Banana Skins

Authors

  • Marcellus Eko Rustanto
  • Yusuf Yudita
  • Adi Ilcham Universitas Pembangunan Nasional "Veteran" Yogyakarta

DOI:

https://doi.org/10.68115/reprokimia.v1i2.42

Keywords:

karbon aktif, kapasitor, kapasitansi, bahan buangan, activated carbon, capacitor, capacitance, waste material

Abstract

Energy storage can be done in fuel cells, batteries and capacitors. The ability of a capacitor to store energy is determined by the nature of its electrode surface. The larger the surface area of the electrode, the greater the ability to store energy. A large surface area can be achieved by using a very small size of activated carbon. In this study, capacitors were made using waste materials such as banana peels, chicken bones, and used batteries. Utilization of these materials is one way to treat the environment. The research begins by preparing banana peels, chicken bones, and used batteries. Furthermore, activated carbon is made from these materials and their properties are observed. Activated carbon made by taking into account the Indonesian National Standard (SNI) 06-3730-19. The activated carbon is converted into a capacitor. After analyzing the surface area using the BET method, the activated carbon area was 109.075 m2/g; 104.926 m2/g; 67.210 m2/g each for chicken bones, banana peels, and used batteries. The Specific Capacitance of modified carbon from HNO3 samples of chicken bones, banana peels and used batteries was 32.3625 F/g, consecutively 25.3376 F/g; 20.2901 F/g.

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Published

2023-01-04

How to Cite

Rustanto, M. E., Yudita, Y., & Ilcham, A. (2023). Manufacture of Capacitors from Activated Carbon from Used Batteries, Chicken Bones and Banana Skins: Manufacture of Capacitors from Activated Carbon from Used Batteries, Chicken Bones and Banana Skins. Jurnal Rekayasa, Teknologi Proses Dan Sains Kimia (REPROKIMIA), 1(2), 54–62. https://doi.org/10.68115/reprokimia.v1i2.42