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Model Kinetika Adsorpsi Serbuk Buah Jabon Putih (Anthocephalus Cadamba Miq.) Dikombinasikan Asam Humat Terhadap Penjerapan Zat Warna Methyl Red
The white jabon fruit (Anthocephalus cadamba Miq.) can be used as a biosorbent because it has a cellulose content that can be increased in the adsorption process by activation. Activation in this study used NaOH and was combined with humic acid compounds from peat water which are expected to expand the surface area and increase the number of active sites on the biosorbent. This study aims to determine the efficiency and adsorption capacity of white jabon fruit powder biosorbent in adsorbing methyl red and to determine the appropriate adsorption kinetic model. The method used in the study was batch adsorption of methyl red using variations in biosorbent doses (0.025; 0.05; 0.075; 0.1 and 0.15 g), variations in solution pH (3, 4, 5, 6 and 7) and variations in contact time (40, 60, 80 and 100 minutes). The surface morphology of the biosorbent was analyzed using SEM-EDS and the pore size of the biosorbent was determined using ImageJ software. Functional groups of biosorbent before activation, after activation, after peat water combination and after adsorption were analyzed using FTIR instrument. Characterization based on SNI No. 06-3730-1995 to determine the adsorption capacity of methylene blue. Adsorbance of methyl red before and after adsorption using UV-Vis spectrophotometer. Adsorption parameters were obtained at an optimum biosorbent dose of 0.1 g, optimum solution pH of pH 3 and optimum contact time of 60 minutes with an adsorption efficiency of 72.11% and an adsorption capacity of 17.9047 mg/g. The adsorption kinetic model is in accordance with the pseudo second order with R2 of 0.9923 with a reaction rate constant of 0.1010 g/mg min. Based on the study, it can be concluded that white jabon fruit powder biosorbent is effective in adsorbing methyl red and parameters such as dose, solution pH and contact time have been shown to affect adsorption efficiency and capacity.
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