Electronic Theses and Dissertation

Penelitian ini bertujuan untuk melakukan pemetaan geologi permukaan serta menganalisis proses blending batubara guna memenuhi spesifikasi mutu batubara 3200 gar di pt. agrabudi jasa bersama, kecamatan kaway xvi dan sekitarnya, kabupaten aceh barat. metode pemetaan geologi yang digunakan adalah pemetaan geologi permukaan secara langsung (field geological mapping) dengan skala 1:25.000, meliputi pengamatan geomorfologi, litologi, struktur geologi, serta penentuan satuan batuan dan lingkungan pengendapan. hasil pemetaan geologi berupa peta geologi, peta geomorfologi, peta lintasan, serta deskripsi satuan batuan. daerah penelitian tersusun atas formasi tutut (qtt) sebagai formasi pembawa batubara, formasi meulaboh (qpm) dan endapan aluvium (qh) sebagai satuan termuda, dengan lingkungan pengendapan fluviatil hingga transitional lower delta plain. metode blending batubara dilakukan secara kuantitatif menggunakan pemrograman linier dengan bantuan perangkat lunak qm for windows berdasarkan parameter kualitas total moisture, ash content, total sulfur, dan nilai kalor pada basis as received (ar). hasil blending menunjukkan bahwa kombinasi produk 01 dan produk 03 dengan proporsi 8%:92% menghasilkan total moisture sebesar 44,40%, ash 5,74%, total sulfur 0,17%, dan nilai kalor 3200 kcal/kg. kombinasi produk 02 dan produk 03 dengan proporsi 12%:88% menghasilkan total moisture sebesar 44,42%, ash 5,69%, total sulfur 0,16%, dan nilai kalor 3200 kcal/kg. sementara itu, kombinasi produk 01 dan produk 02 dengan proporsi 50%:50% menghasilkan kualitas yang lebih tinggi dengan total moisture 41,18%, ash 5,66%, total sulfur 0,17%, dan nilai kalor 3400 kcal/kg. hasil penelitian menunjukkan bahwa metode pemetaan geologi mampu mengidentifikasi kondisi geologi dan lingkungan pengendapan batubara, sedangkan metode blending batubara mampu menghasilkan produk batubara yang memenuhi spesifikasi mutu pltu. parameter yang paling berpengaruh terhadap keberhasilan blending adalah total moisture dan nilai kalor.

This study aims to conduct surface geological mapping and analyze the coal blending process to meet the 3200 GAR coal quality specifications at PT. Agrabudi Jasa Bersama, Kaway XVI Subdistrict and surrounding areas, West Aceh Regency. The geological mapping method used is direct surface geological mapping (field geological mapping) at a scale of 1:25,000, covering observations of geomorphology, lithology, geological structures, as well as the identification of rock units and depositional environments. The results of the geological mapping include geological maps, geomorphological maps, cross-section maps, and descriptions of rock units. The study area consists of the Tutut Formation (QTt) as the coal-bearing formation, the Meulaboh Formation (Qpm), and alluvial deposits (Qh) as the youngest units, with a depositional environment ranging from fluvial to transitional lower delta plain. The coal blending method was performed quantitatively using linear programming with the assistance of QM for Windows software based on quality parameters of total moisture, ash content, total sulfur, and calorific value on an as-received (AR) basis. The blending results showed that a combination of Product 01 and Product 03 in an 8%:92% ratio yielded a total moisture content of 44.40%, ash of 5.74%, total sulfur of 0.17%, and a calorific value of 3200 kcal/kg. The combination of product 02 and product 03 in a 12%:88% ratio resulted in total moisture of 44.42%, ash of 5.69%, total sulfur of 0.16%, and a calorific value of 3200 kcal/kg. Meanwhile, the combination of product 01 and Product 02, with a 50%:50% blend ratio, yields higher quality with a total moisture content of 41.18%, ash content of 5.66%, total sulfur content of 0.17%, and a calorific value of 3,400 kcal/kg. The research results indicate that geological mapping methods can identify the geological conditions and the coal deposition environment, while coal blending methods can produce coal products that meet power plant quality specifications. The parameters most influential on the success of blending are total moisture and calorific value.