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All Journal CHEESA: Chemical Engineering Research Articles
Nurliah Jafar
Montanuniversität Leoben
Chemical Engineering, Chemistry & Bioengineering Chemistry

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Extraction of Gold Through Leaching Using NaOCN Leaching Reagent from the Tailings Leach Process of Refractory Gold Ore Sitti Ratmi Nurhawaisyah; Nurliah Jafar; Mubdiana Arifin; Andi Artiningsih; La Ifa; Muhammad Ramli; Suriyanto Bakri
CHEESA: Chemical Engineering Research Articles Vol. 9 No. 1 (2026): In Progress
Publisher : Universitas PGRI Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/cheesa.v9i1.22851.77-82

Abstract

Gold is increasingly extracted from low-grade and complex ores, commonly referred to as refractory gold ores, as high-grade reserves become progressively depleted. These ores are difficult to process through conventional methods, as direct cyanidation consumes a substantial amount of cyanide but typically achieves gold extraction rates of only 50–80%. The limitation is especially significant for small- and medium-scale mining operations that are not aware of developments in refractory gold ore processing. Several mines in Indonesia continue to apply direct cyanidation, leaving substantial quantities of gold in the resulting tailings. Re-leaching these tailings offers an opportunity to recover residual gold and reduce the need for new mining. Therefore, this study aimed to re-leach the tailings from a direct cyanidation process of refractory gold ore using NaCN for 33 hours at ambient temperature and pH 12. The extraction efficiency was compared with alternative reagents based on NaOCN and a mixture of NaOCN + NaCN. To evaluate the efficiency of gold extraction through leaching, analyses were performed using Atomic Absorption Spectrophotometry (AAS). The results showed that the best experiments extracted up to 71% gold using 0.1% NaCN + 0.5% NaOCN reagent. This mixture can be used as a reference in the search and development of other leaching reagents that are cheaper and environmentally friendly.
Co-Authors Arifin, Mubdiana La Ifa Muhammad Ramli Nurhawaisyah, Sitti Ratmi Suriyanto Bakri