Modification of Steel Surface with Addition of Cocoa Fruit Pod Extract Inhibitor Using  Electrodeposition Method

Yuli Yetri; Rakiman; Sukatik; Maimuzar; Silva Azaria Mahaputri

doi:10.21771/jrtppi.2023.v14.no2.p1-9

Authors

Yuli Yetri Politeknik Negeri Padang
Rakiman Politeknik Negeri Padang
Sukatik Politeknik Negeri Padang
Maimuzar Politeknik Negeri Padang
Silva Azaria Mahaputri Universitas Andalas

DOI:

https://doi.org/10.21771/jrtppi.2023.v14.no2.p1-9

Keywords:

Electrodeposition, Inhibitor, Intensity, Tafel

Abstract

The steel surface modification has been carried out with the addition of an inhibitor of cocoa fruit pod extract with varying concentrations of 0.5%, 1%, 1.5%, 2.0% and 2.5%. The aim is to add inhibitors to improve the appearance, and to slow down the corrosion rate. The electrodeposition method was used to form a thin film on the surface at a voltage of 3 volts for 3 minutes. Surface characterization using optical microscopy and scanning electron microscopy (SEM). X-Ray Diffraction (XRD) is used to determine the phase that occurs. The corrosion rate was calculated using the weight loss and potentiostate methods. The results of the characterization of the steel surface with the addition of 1% fruit pod extract inhibitor at the electrodeposition showed that the surface was smoother and more even and there was no porosity. XRD analysis showed that the electrodeposition results under the same conditions contained two elemental phases, namely Cu and Fe with different intensity values. The highest intensity is located at the peak of the second position of 2-Theta 44,84860 which is the peak of the Fe crystal. The lowest intensity is located at the third peak of 259.89 at the position of 2-Theta 98.9141 which is the peak of Cu. The high intensity indicates that the particle has good crystallinity. Cocoa fruit pod inhibitor is able to slow down the corrosion rate and smooth the metal surface by electrodeposition method.

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