Pemanfaatan tongkol jagung (Zea mays) sebagai adsorben zat warna rhodamin = Utilization of agricultural waste corn cob (zea mays) as rhodamin b dye adsorbent

Amalia, Niezza Bianca (2020) Pemanfaatan tongkol jagung (Zea mays) sebagai adsorben zat warna rhodamin = Utilization of agricultural waste corn cob (zea mays) as rhodamin b dye adsorbent. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Jagung merupakan salah satu komoditas pertanian yang banyak digunakan di Indonesia. Pemanfaatan limbah tongkol jagung merupakan cara untuk mengurangi limbah yang dihasilkan dari konsumsi jagung, salah satunya adalah digunakan sebagai bahan baku pembuatan adsorben zat warna rhodamine B. Tujuan dari penelitian ini adalah untuk menentukan jenis jagung terbaik sebagai bahan pembuatan adsorben zat warna rhodamin B, menentukan suhu pengeringan terbaik dalam pembuatan adsorben zat warna rhodamin B, menentukan jenis aktivator terbaik dalam pembuatan adsorben zat warna rhodamin B, dan menentukan jumlah aktivator dalam pembuatan adsorben zat warna rhodamin B. Tongkol jagung dibuat menjadi tepung dengan suhu pengeringan 100oC, 85oC, atau 70oC dan diaktivasi menggunakan 0,6M HNO3 atau 0,1M KOH sejumlah 350, 400, atau 450 ml. Proses adsorbsi dilakukan dengan menambahkan 0,2 gram adsorben ke dalam 50 ml adsorbat berisi 2ppm rhodamine B dan diaduk selama 30 menit. Adsorbat kemudian dianalisis dengan menggunakan spektrofotometer UV-VIS pada panjang gelombang 553 nm. Berdasarkan hasil analisis, adsorben tongkol jagung yang paling baik digunakan adalah jenis jagung manis lokal suhu pengeringan 100oC yang diaktifkan dengan menggunakan HNO3 sebanyak 400ml dengan daya adsorbsi sebesar 0,55±0,00 mg/g./ Corn is one of the most widely used agricultural commodities in Indonesia. Utilization of corncob waste is one way to reduce waste generated from corn consumption. One of which is usage of corncob waste as rhodamin B adsorbent. The aim of this study was to determine the best corn varieties used as a rhodamin B adsorbent, determine the best drying temperature in making rhodamin B adsorbent, determine the best activator in making rhodamin B adsorbent, and determine the volume of activator in making rhodamin B adsorbent. Corn cobs flour making was carried out in temperature of 100oC, 85oC, or 70oC and activated using 0.6M HNO3 or 0.1M KOH in the amount of 350ml, 400ml, or 450ml. The adsorption process was done by adding 0.2 grams of adsorbent to 50 ml of adsorbate containing 2 ppm rhodamin B and stirred for 30 minutes. The adsorbate was then analyzed using a UV-VIS spectrophotometer at a wavelength of 553 nm. Based on the analysis result, the best adsorbent was the one with local variety, dried with a temperature of 100oC, activated using 400ml of HNO3 with adsorption capacity 0.55±0.00 mg/g.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Amalia, Niezza BiancaNIM00000021293niezzabianca@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCornelia, MelanieNIDN0308115501UNSPECIFIED
Thesis advisorMastuti, Titri SiratantriNIDN0320117902UNSPECIFIED
Uncontrolled Keywords: adsorbsi; karbon aktif; rhodamin B; tongkol jagung
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 2328 not found.
Date Deposited: 19 Feb 2020 06:59
Last Modified: 13 Jul 2020 08:12
URI: http://repository.uph.edu/id/eprint/7500

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