AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Vol. 9 No. 3 (2025)

Characterization of Activated Carbon from Sorghum Bagasse Using Double Activation (Chemical Activation and Physical Activation) for Methylene Blue Adsorption

Muthiah, Dewi (Unknown)
Milenia, Bella (Unknown)
Santi, Sintha Soraya (Unknown)



Article Info

Publish Date
06 Nov 2025

Abstract

This research aims to evaluate the adsorption performance of activated carbon derived from sorghum bagasse through a two-step activation process involving both chemical and physical activation. The sorghum bagasse precursor was first chemically activated using potassium carbonate (K?CO?) as the activating agent, followed by physical activation at 800 °C under an inert atmosphere. The resulting activated carbon was characterized using Scanning Electron Microscopy (SEM) to examine its surface morphology. Adsorption experiments were subsequently conducted employing methylene blue as a model dye at various initial concentrations to determine the adsorption efficiency. The results revealed that the K?CO?-activated sorghum bagasse carbon exhibited excellent adsorption capability, achieving a removal rate of up to 99% for methylene blue. Overall, these findings demonstrate that sorghum bagasse has considerable potential as a sustainable and cost-effective precursor for producing high-quality activated carbon with outstanding dye adsorption performance. Contribution to Sustainable Development Goals (SDGs):SDG 6: Clean Water and SanitationSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action

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Journal Info

Abbrev

ajarcde

Publisher

Subject

Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science

Description

AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) publishes papers on innovative applications, development of new technologies, and efficient solutions in agriculture, engineering, computing, economic, social, information technology, food, energy, and scientific ...