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All Journal Jurnal Akademika Kimia
Nurhayati Bialangi
Gorontalo State University
Chemistry Education

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Analysis of Activated Carbon Bone of Yellowfin Tuna Fish H3PO4 as Fe Metal Adsorbent in Solution Mutmainah I. Supu; Nurhayati Bialangi; Hendri Iyabu; La Alio; Vivi D. A. Sangkota
Jurnal Akademika Kimia Vol. 15 No. 2 (2026)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2026.v15.i2.pp104-110

Abstract

Iron (Fe) pollution in Indonesian waters frequently exceeds health thresholds, necessitating the development of efficient biomass-based adsorbents, such as tuna bone. This study aims to analyze the characteristics of yellowfin tuna bone (Thunnus albacares) activated carbon activated with phosphoric acid (H3PO4) and its effectiveness as an iron (Fe) adsorbent. The research methods included preparation, carbonization at 300°C, and chemical activation using various H3PO4 concentrations (3M, 5M, and 7M) for 24 hours. Activated carbon characterization was conducted through moisture content, ash content, iodine absorption tests, and SEM-EDS analysis. Fe adsorption tests were performed at concentrations of 5, 10, and 20 ppm using Atomic Absorption Spectrophotometry (AAS). The results indicated that increasing H3PO4 concentration decreased ash content and enhanced iodine absorption. Activation with 7M H3PO4 yielded the best characteristics, featuring an ash content of 0.53%, an iodine absorption of 716.99 mg/g, and a porous surface morphology. In adsorption testing, the 7M activated carbon was most effective at a high Fe concentration (20 ppm) with an efficiency of 61.52% and an adsorption capacity of 2.46 mg/g. Further research may focus on optimizing adsorption parameters such as pH, contact time, temperature, and adsorbent mass, as well as using FTIR analysis to identify the functional groups present in the adsorbent.
Antioxidant Activity of Tilapia (Oreochromis niloticus) Bone Protein Hydrolysate Using the ABTS Method Nurain Dano; Deasy N. Botutihe; Nita Suleman; Nurhayati Bialangi; Najmah Najmah
Jurnal Akademika Kimia Vol. 15 No. 2 (2026)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2026.v15.i2.pp121-128

Abstract

Tilapia (Oreochromis niloticus) bones are a fishery by-product whose use remains limited, despite containing proteins that can be processed into bioactive peptides with antioxidant activity. This study aims to evaluate the characteristics of protein hydrolysate and antioxidant activity from raw and cooked tilapia bones using the ABTS method. Enzymatic hydrolysis was performed using papain at concentrations of 4%, 6%, and 8% (b/v) at pH 7 and 55°C for 4 hours. The parameters analyzed included qualitative amino acid tests, dissolved protein levels determined by the Kjeldahl method, degree of hydrolysis based on dissolved proteins in 10% TCA, and antioxidant activity expressed as IC₅₀ values. The results showed that all samples tested positively for amino acids, including aromatic amino acids. The lowest IC₅₀ value was observed in the treatment of a ripe sample with an enzyme concentration of 8% (6.89 mg/mL), indicating the highest antioxidant activity among the treatments. This is in line with an increase in the degree of hydrolysis to 84.53% under the same conditions, as well as an increase in dissolved protein levels to up to 32.78%. These findings indicate that tilapia bone protein hydrolysate has the potential to serve as a natural source of antioxidants, particularly under optimal hydrolysis conditions.
Co-Authors Deasy N. Botutihe La Alio Mutmainah I. Supu Najmah Najmah Nita Suleman Nurain Dano Vivi D. A. Sangkota