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Journal : REKAYASA

Adsorpsi Logam Kadmium dalam Limbah Cair Buatan Menggunakan Biosorben Kulit Pisang Mas (Musa acuminate colla) Arifiyana, Djamilah; Wardani, Ratih Kusuma
Rekayasa Vol 14, No 3: Desember 2021
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/rekayasa.v14i3.12391

Abstract

Mas banana (Musa acuminata Colla) peel is a type of household waste as well as agricultural waste whose utilization still needs to be improved. In addition, among various types of heavy metals that are dangerous as contaminants in the environment, cadmium metal is a metal that is very dangerous to health even in very small amounts. Therefore, this study aims to not only utilize the waste of Mas banana peel (Musa acuminata Colla) as a biosorbent, but also to determine the optimum conditions needed to reduce cadmium metal which involves several test parameters, namely stirring time, pH and mass of biosorbent. Variations of stirring time used include 10, 20, 30, 35, and 45 minutes; variations in pH used include 1, 2, 3, 4, and 5, while variations in the mass of biosorbent used include 0.5; 1; 1.5; 2 and 2.5 grams. The results showed that the optimum conditions were obtained at a mixing time of 35 minutes, pH 5, and a mass of 2 grams of biosorbent with a reduction percentage value of 78.45%. This percentage indicates that Mas banana peel can be used as a natural adsorbent for cadmium metal. In addition, the results of the FT-IR analysis of the Mas banana peel biosorbent showed that Mas banana peel has a functional group that plays a role in the heavy metal adsorption process.
Reduksi Kadar Oksalat dalam Umbi Porang Menggunakan Variasi Konsentrasi, Suhu dan Lama Perendaman dalam Larutan NaCl dan Akuades Febrianti, Evril Pramestari; Wardani, Ratih Kusuma
Rekayasa Vol 15, No 3: Desember 2022
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/rekayasa.v15i3.16804

Abstract

Porang tubers contain compounds that have been widely used in health and industry, namely glucomannan. In addition, porang tubers also contain oxalate compounds that cause itching and burning when consumed directly. Porang tubers that have been cut with a size of 2x2 cm and a thickness of 0.5 cm are soaked using a solution of NaCl and distilled water. Immersion is used to reduce oxalate levels with variations in concentration, temperature and immersion time. Soaking porang tubers in either NaCl or distilled water can reduce oxalate levels. NaCl solution with a concentration of 7% has the highest % decrease in oxalate levels, which is 69.83%. NaCl solution has a better ability to reduce oxalate levels compared to distilled water. The immersion time of porang tubers with NaCl solution for 45 minutes had lower levels of oxalate than using distilled water for 60 minutes, namely 1.0809% (w/w). Porang tubers soaked in NaCl solution at a temperature of 60°C obtained a higher % decrease in oxalate levels compared to distilled water at the same temperature, which was 55.58%.