CD Skripsi
Pemanfaatan Ampas Sagu Teraktivasi Naoh Sebagai Adsorben Dalam Memperbaiki Kualitas Kimia Dan Fisika Air Gambut
Sago waste is a biomaterial produced from the sago-making industry. This material is generally discharged into rivers that are located around the sago-making industry so that it can cause environmental problems and silting of the river. The purpose of this study was to utilize sago waste as an adsorbent in improving the qualityof peat water. In this research, the sago waste that has been obtained was washed, dried, mashed and sieved to get a particle size 100≥ x ≥200 mesh of sago waste. Sago waste was activated using 2,5%, 5%, and 7,5% NaOH (% w/w) for 3 hours at 150 rpm. Characterization was done by determining water content and ash content using gravimetric method, iodine absorption by iodometric titration, functional group analysis with FTIR and surface area of the adsorbent with BET. The results of the characterization of the adsorbent water content decreased with increasing NaOH concentrations (2,5; 5; 7,5%), namely 0,80%; 0,50%; and 0,26%, respectively. Ash content increased with increasing NaOH concentration (2,5; 5; 7,5%), is 0,16%; 0,30%; and 0,88%, respectively. Iodine adsorption of each adsorbent (2,5; 5; 7,5%) are 388,31 mg g-1, 403,54 mg g-1, 371,56 mg g-1, repectively. Surface area of each adsorbent are 1,19 m2 g-1, 1,82 m2 g-1, and 0,57 m2 g-1. The adsorbent was applied to improve the quality of peat water analyzed from several parameters including odor, color, pH, turbidity, organic content, and Fe metal content. The results obtained showed that the adsorbent from sago waste can increase the pH of peat water and improve the content of organic substances in peat water with a reduction efficiency of 28,65% at 5% NaOH and 2 g. The results obtained are not in accordance with PERMENKESNo.416/MENKES/PER/IX/1990. The parameters of colour, turbidity, and organic matter content in peat water have not been able to be improved through the adsorption method using adsorbents from sago waste.
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