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All Journal Chemica: Jurnal Ilmiah Kimia dan Pendidikan Kimia
Diana Eka Pratiwi
Jurusan Kimia FMIPA UNM Makassar
Chemical Engineering, Chemistry & Bioengineering Chemistry Education

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Kapasitas Adsorpsi Arang Aktif Kulit Buah Kakao (Theobroma Cacao L) terhadap Kromium (Cr) Total Radiyawati Radiyawati; Diana Eka Pratiwi; Muh. Yunus
Chemica: Jurnal Ilmiah Kimia dan Pendidikan Kimia Vol 20, No 1 (2019)
Publisher : Jurusan Kimia FMIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (505.287 KB) | DOI: 10.35580/chemica.v20i1.13620

Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui waktu kontak optimum, dan kapasitas adsorpsi arang aktif kulit buah kakao terhadap Cr total. Penentuan kadar air dan kadar abu arang aktif kulit buah kakao menggunakan metode gravimetri, waktu kontak optimum menggunakan metode batch dengan variasi waktu yaitu 10, 20, 40, 60 dan 120 menit dan penentuan kapasitas adsorpsi menggunakan pola isotherm Freundlich dan Langmuir dengan variasi konsentrasi Cr 10, 25, 50, 75, dan 100 ppm. Banyaknya konsentrasi Cr total yang terserap diukur menggunakan Spektrofotometer Serepan Atom (SSA). Hasil penelitian yang diperoleh berupa kadar air sebesar 7,74%, dan kadar abu sebesar 8,76%. Waktu kontak optimum tercapai pada menit ke-40 dengan mengikuti pola isotherm Freundlich dengan kapasitas adsorpsi sebesar 0,0129 mg/g. Kata kunci: Adsorpsi, Arang aktif, Cr total, Kapasitas adsorpsi ABSTRACT The aims of this study was to know optimum contact time and adsorption capacity of cacao shell (Theobroma cacao L) activated charcoal towards total chromium (Cr). Determination of water and ash content use gravimetric method, optimum contact time use batch method with variation time of 10, 20, 40, 60 and 120 minutes, and adsorption capacity by use isotherm absorption of Freundlich and Langmuir with metal variation concentration of 10, 25, 50, 75, and 100 ppm. The amount of Cr total adsorpted was measured by using Atomic Absorption Spectrophotometers (AAS). The results of research obtained water content of 7.74% and ash content of 8,76%. The optimum contact time achieved in 40 minutes which follow isotherm absorption of Freundlich with adsorption capacity of 0,0129 mg/g. Keywords: Adsorption, Active charcoal, Cr total, Adsorption capacity
Identifikasi dan Uji Kestabilan Tanin dari Daging Biji Pangi (Pangium edule Reinw.) sebagai Bahan Pewarna Alami Fransiska N.S Datu; Hasri Hasri; Diana Eka Pratiwi
Chemica: Jurnal Ilmiah Kimia dan Pendidikan Kimia Vol 22, No 1 (2021): Jurnal Chemica
Publisher : Jurusan Kimia FMIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (475.908 KB) | DOI: 10.35580/chemica.v22i1.21726

Abstract

 ABSTRAKPenelitian ini adalah penelitian eksplorasi untuk mengetahui jenis tanin,  penetapan kadar tanin dan uji kestabilan tanin dari daging biji Pangi (Pangium edule Reinw.) dengan metode spektrofotometri menggunakan UV-VIS. Daging biji pangi diekstraksi dengan etanol 70%. Hasil uji kualitatif menggunakan pereaksi FeCl3 1%, Asam Asetat 10%, Pb Asetat 10%, HCl, Bromine, dan Tes Katekin, menunjukkan daging biji pangi termasuk jenis  tanin terhidrolisis dengan kadar tanin rata-rata 15,54 %  dan stabil pada suhu 80 – 100 ºC.                                                                                          Kata kunci : Pangium edule Reinw., Kadar Tanin, Spektrofotometri, UV-VIS    ABSTRACTThis research for determining the kind of tannin and tannin assay and also the stability testing of tannin from meat seed of pangi has been done by using spectrophotometric method with UV-VIS. The meat seed of pangi fruit was extracted using 70% ethanol. The extract was tested using qualitative assay with reagent. Base on Qualitative test result with a reagent FeCl3 1%, Acetate Acid 10%, Pb Acetate 10%, HCl, bromine and catechin test,was obtained  that meat seed of  pangi contain hydrolyzed  tannin. Tannin level was obtained on average 15.54 % and stable at a temperature of 80 – 1000C. Keywords: Pangium edule Reinw., Tannin assay, Spectrophotometric, UV-VIS
Co-Authors Fransiska N.S Datu Hasri Hasri Muh. Yunus Radiyawati Radiyawati