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All Journal CHEESA: Chemical Engineering Research Articles Walisongo Journal of Chemistry
Purnani, Mawar Siti
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Chemical Engineering, Chemistry & Bioengineering Chemistry

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Optimization and Characterization of Adsorbent from Palm Kernel Shell Waste Using H3PO4 Activator Herlambang, M. Julian; Ramandani, Adityas Agung; Cendekia, Devy; Alvita, Livia Rhea; Wulandari, Yeni Ria; Shintawati, Shintawati; Purnani, Mawar Siti; Efendi, Dimas Amirul Mukminin Nur
CHEESA: Chemical Engineering Research Articles Vol. 6 No. 2 (2023)
Publisher : Universitas PGRI Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/cheesa.v6i2.15906.118-125

Abstract

Palm kernel shell is solid waste produced from the processing of crude palm oil (CPO). In this context, phosphoric acid (H3PO4) serves as an essential activator for producing an adsorbent with maximum micropore under operating conditions at a temperature of <450oC. Therefore, this study aimed to determine the optimal adsorbent condition of the palm kernel shell using H3PO4activator. The production process was optimized using Response Surface Methodology (RSM) and Central Composite Design (CCD) methods with activator concentration variations of 4%, 5%, and 6%, at activation times of 23 hours, 24 hours, and 25 hours, respectively. The quality of the adsorbent produced fulfilled SNI standard 06-3730-1995, characterized by water content of 1.001%, ash content of 5.767%, missing substance level of 18.932%, and fixed carbon content of 75.301%. Furthermore, this work effectively optimized the RSM and CCD adsorbent production process, achieving 4.785% variation in activator concentration and 24.679 hours activation time.
Characteristics of Liquid Sugar from Cassava Flour Using Gelatinization, Liquefaction and Enzymatic Saccharification (amyloglucosidase and α-amylase) Processes Agustina, Tika; Elsyana, Vida; Alvita, Livia Rhea; Ramandani, Adityas Agung; Purnani, Mawar Siti
Walisongo Journal of Chemistry Vol 7, No 1 (2024): Walisongo Journal of Chemistry
Publisher : Department of Chemistry Faculty of Science and Technology Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/wjc.v7i1.20458

Abstract

Domestic sugar production is still insufficient to satisfy the national demand for sugar, and production costs are expensive. One of the ingredients that can be used to make liquid sugar is starch. This study aims to determine the response of the resulting reduced sugar by optimizing the substrate concentration, liquefaction, and saccharification time. The method used of Box Behnken Design (BBD) with combinations of 20, 30, and 40% substrate concentrations, liquefaction times of 20, 40, and 60 min, and saccharification times of 20, 40, and 60 min. The characteristics of cassava flour, such as moisture (9.208 ± 0.068%), ash (0.987 ± 0.001%), fiber (2.187 ± 0.033%), and starch (79.876 ± 0.000%), were satisfied on SNI 01-2905-1992. Liquid sugar made from cassava flour reduced the sugar content by 28.299 ± 0.101%. The optimal conditions were 40% substrate concentration, 60 min liquefaction time, and 60 min saccharification time. The characteristics of the validation liquid sugar are in accordance with the specifications for the quality requirements of SNI 01-2978-1992 in the form of moisture content, ash content, and reducing sugar of 5.194 ± 0.003%, 0.996 ± 0.000%, and 29.668 ± 0.761%, respectively. These results highlight the effectiveness of optimizing substrate concentration, liquefaction time, and saccharification time in producing high-quality liquid sugar from cassava flour. This optimization addresses the domestic demand for sugar. It provides a cost-effective solution by utilizing cassava flour, thereby supporting the local agricultural economy and potentially reducing reliance on imported sugar.
Co-Authors Agustina, Tika Alvita, Livia Rhea Cendekia, Devy Efendi, Dimas Amirul Mukminin Nur Elsyana, Vida Herlambang, M. Julian Ramandani, Adityas Agung shintawati, shintawati Wulandari, Yeni Ria