Open Access
STABILISASI WARNA KAYU TUSAM (Pinus merkusii Jungh. & de Vriese) DAN KEMIRI (Aleurites moluccanus (L.)Willd.)
Author(s) -
Agus Ismanto
Publication year - 2018
Publication title -
sains natural
Language(s) - English
Resource type - Journals
eISSN - 2621-508X
pISSN - 2086-3446
DOI - 10.31938/jsn.v7i1.164
Subject(s) - chemistry , horticulture , biology
Wood-Color Stabilization of Pine (Pinus merkusii Jungh. & de Vriese) and Pecan (Aleurites moluccanus (L.)Willd.)Wood Discoloration are generally caused by biological or non-biological factors in origin particulary for bright color wood such as pine and pecan. This paper evaluates the discoloration of normal pine wood (P. merkusii Jungh. & de Vriese) and pecan wood (Aleurites moluccanus (L.) Willd.) and find appropriate chemical treatments to maintain its natural wood color. Chemical treatments studied includes sodium suphite (SS), sodium bicarbonate (SB), sodium chloride (SC), stannous chloride(ST), and methylene bis thiocyanate (MBT) each solution with level of 2, 3, and 4%. Wood color value before and after chemical treatments were measured using CDX’s colour differencemeter based on three-dimensional color value CIELab (L*, a*, b*). Research showed that pine wood had a brightness value (L *) higher than the pecan wood. Value L * in between pine wood ranged from 70.6 to 78.1 (SB, Outdoor-MBT, indoor), while at pecan wood was from 56.6 to 72.6 (SB, Outdoor-Untreated). The value of the color difference (ΔE) obtained the highest onthe stannous chloride brushed wood and the lowest value was found on untreated. In other chemical treatment had a more low moreΔE value, thus maintaining the hearts potentially natural color of wood.Keywords: Wood species, brightness value (L*), color difference value (∆E*), color degradation, blue stain ABSTRAKDegradasi warna disebabkan oleh faktor-faktor biologis atau non-biologis khususnya pada kayu berwarna cerah seperti pinus dan kemiri. Tulisan ini mengevaluasi degradasi warna kayu pinus (P. merkusii Jungh. & de Vriese) dan kayu kemiri (A. moluccanus (L.) Willd.) normal, dan mempelajari bahan kimia dan metode yang tepat untuk mempertahankan warna alami kayu. Larutan kimia yang digunakan dalam penelitian ini yaitu sodium sulfit (SS), sodium bikarbonat (SB), sodium klorida (SC), stanium klorida (ST), dan metilen bistiosianat (MBT) masing-masing dengan kadar 2, 3, dan 4%. Nilai warna kayu sebelum dan sesudah perlakuan diukur menggunakan alat pengukur warna Colour Difference Meter CDX menggunakan sistem tiga dimensi CIE Lab (L*, a*, b*). Hasil penelitian menunjukkan bahwa kayu tusam memiliki nilai kecerahan (L*) lebih tinggi dibandingkan dengan kayu kemiri. Nilai L* pada kayu tusam berkisar antara 70,6-78,1 (SB, di luar ruangan-MBT, di dalam ruangan), sedangkan pada kayu kemiri adalah 56,6-72,6 (SB, di luar ruangan-kontrol). Nilai perbedaan warna (ΔE) tertinggi didapatkan pada kayu yang dilabur stanium klorida dan nilai yang terendah dijumpai pada kontrol. Pada perlakuan kimia lainnya memiliki nilai ΔE lebih rendah, sehingga berpotensi dalam mempertahankan warna alami kayu.Kata kunci: Jenis kayu, nilai kecerahan, nilai perbedaan warna, degradasi warna, jamur biru