Properties of kraft paper using different percentage of active alkali / Nurul Asmizah Mat Saat, Rohaida Ghazali and Nurhasmy Mahhassan

This study was carried out using the Ludai species (Sapium baccatum) from Euphorbiaceae family, which is to determine the properties of paper and its suitability when using kraft pulping process. Differences active alkali of 17%, 18% and 20% were performed where 0 beating revolution as constant. The rotary digester was used for kraft cooking. Properties of paper tested with several tests according to TAPPI standard. The test that performed to evaluate the paper properties such as tearing test, bursting test and folding endurance test. From the study, it shows that the active alkali of 17% is better than 18% and 20%.