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All Journal Jurnal Kartika Kimia Serambi Engineering
Muhammad Iqbal
Analytical Chemistry Research Group, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung, Jawa Barat, Indonesia
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering

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Kinetic Study of Pb(II) Adsorption on Food-grade κ-Carrageenan Beads Felice Pricilla Hilmawan; Khalisha Rhea Amalia; Muhammad Iqbal; Syifabudi Chairurrizky; Untung Triadhi
Jurnal Serambi Engineering Vol. 9 No. 3 (2024): Juli 2024
Publisher : Faculty of Engineering, Universitas Serambi Mekkah

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Abstract

Heavy metal contamination in open waters is one of the most urgent environmental problems that needs to be addressed. Pb(II) ion is a toxic heavy metal ion and is often found contaminating nature. Adsorption is one of the methods that is widely used to overcome heavy metal ion pollution such as Pb(II). One source of material that is low-cost, environmentally friendly, and readily available for use as an adsorbent is carrageenan. Carrageenan is an anionic polysaccharide and is a biopolymer that is widely found in the red algae Rhodophyceae. In this research, the adsorbent of κ-carrageenan beads made from food-grade κ-carrageenan cross-linked with K+ions was successfully made for the adsorption of Pb(II) ions which was confirmed using FTIR. The adsorbent swelling degree was 25.57% in aqua dm and 83.44% in 100 ppm Pb(II) solution. The results of the adsorption kinetics study show that adsorption follows a pseudo-second order kinetic model with a rate constant of 0.03399 g mg−1 min−1 and an adsorption capacity of 5.48 mg/g
Komposisi Proksimat dari Gracilia Sp, Sargassum Sp, dan Ulva Lactuca di Pantai Sayang Heulang, Garut Selatan, Jawa Barat, Indonesia Rusli, Handajaya; Lestari, Sri Dewi; Iqbal, Muhammad; Rusnadi, Rusnadi
Jurnal Kartika Kimia Vol 6 No 2 (2023): Jurnal Kartika Kimia
Publisher : Department of Chemistry, Faculty of Sciences and Informatics, University of Jenderal Achmad Yani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/jkk.v6i2.229

Abstract

Carbohydrate protein, fat, and minerals are the main ingredients of seaweed besides water. These main contents can vary depending on environmental conditions and the type of seaweed. Gracilaria sp, Sargassum sp, and Ulva lactuca grow widely and have been used on Sayang Heulang beach, South Garut, West Java, Indonesia. Unfortunately, no information was found for its main content that can indicate the seaweed quality. This research aims to conduct a proximate analysis of the three seaweeds, representing brown seaweed, red seaweed, and green seaweed, respectively. Carbohydrate total analysis was done using Luff Schoorl method and gave 11.2 %w/w, 25.3 %w/w, and 20.4 %w/w for Gracilaria sp, Sargassum sp, and U. lactuca, respectively. Determination of total protein using the Kjeldahl-Nessler method gives 6.5 %w/w for Gracilaria sp, 7.8 %w/w for Sargassum sp, and 8.7 %w/w for U. lactuca. The methods for fat analysis are Soxhlet extraction, which gives 0.3 %w/w for Gracilaria sp, 1.6 %w/w for Sargassum sp, and 1.1 %w/w for U.lactuca. The study also showed Gracilaria sp, Sargassum sp, and U. lactuca contain 26.9 %w/w, 23.6 %w/w, and 32.5 %w/w mineral content, respectively. These results indicate that different types of seaweed provide different chemical compositions.
Co-Authors Felice Pricilla Hilmawan Handajaya Rusli, Handajaya Khalisha Rhea Amalia Rusnadi Rusnadi Sri Dewi Lestari, Sri Dewi Syifabudi Chairurrizky Untung Triadhi