Gati, Prabasti Kusumoning (2019) Preparasi Biji Asam Jawa (Tamarindus indica L.) sebagai Material Adsorben melalui Metode Aktivasi Uap Air. Sarjana thesis, Universitas Brawijaya.
Abstract
Biji asam jawa memiliki kandungan utama pati 70% dalam kotiledon dan tanin 20,2% yang terdapat dalam testa. Oleh karena itu dapat dimanfaatkan sebagai material adsorben. Pada penelitian ini telah dilakukan aktivasi dengan menggunakan uap air. Tujuan penelitian ini adalah mempelajari pengaruh aktivasi terhadap sifat adsorben serta membandingkan sifat adsrben untuk bahan baku berbeda yaitu kotiledon dan testa. Karakteristik adsorben meliputi massa jenis, luas permukaan berdasarkan adsorpsi asam stearat, titik gelatinisasi, dan analisis gugus fungsi secara spektrofotometri FTIR. Hasil penelitian menunjukkan bahwa aktivasi adsorben menggunakan uap air dapat menurunkan massa jenis dan titik gelatinisasi, tetapi meningkatkan luas permukaan, baik untuk kotiledon maupun testa. Di samping itu, aktivasi tidak menyebabkan perubahan gugus fungsi. Sementara itu, massa jenis untuk kotiledon setelah aktivasi menurun sebesar 35,82% sementara untuk testa 29,29%. Adapun, luas permukaan untuk kotiledon dan testa berturut-turut meningkat sebesar 18,40% dan 14,24%. Meskipun perbedaan bahan baku adsorben, yaitu kotiledon dan testa memberikan perbedaan pada massa jenis dan titik gelatinisasi, namun luas permukaan tidak berbeda. Kotiledon memiliki massa jenis lebih rendah dibandingkan testa dan kisaran titik gelatinisasi lebih sempit, serta berbeda struktur.
English Abstract
Tamarind seed has a main ingredient of 70% cotyledons starch and 20.2% of tannins testa. Therefore, it can be used as an adsorbent material. In this research tamarind seed activation using steam has been conducted. The purpose of this research was to study the effect of activation on adsorbent properties and comparing its properties in different raw materials i.e. cotyledon and testa. The characteristics of adsorbent including density, surface area based on the stearic acid adsorption, gelatinization point, and functional groups by FTIR spectrophotometry. The results showed that adsorbent steam activation could decrease the density and gelatinization point, while the surface area was increasing, both for the cotyledons and testa. In addition, the activation did not affect the functional groups. Meanwhile, density for activated cotyledons decreased by 35.82% as for testa was 29.29%. Moreover, the cotyledon and testa surface area was increasing of 18.40% and 14.24%, respectively. The difference of adsorbent raw material, i.e. cotyledons and testa produces a difference in density and gelatinization point, however the surface area was similar. It also showed that the cotyledons have lower density than testa and have narrower gelatinization points. Furthermore, it has a different chemical structure.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/MIPA/2019/99/051910802 |
| Uncontrolled Keywords: | Biji asam jawa, aktivasi uap air, adsorben, Tamarind seeds, steam activation method, adsorbent |
| Subjects: | 500 Natural sciences and mathematics > 541 Physical chemistry > 541.3 Miscellaneous topics in physical chemistry > 541.33 Surface chemistry > 541.335 Adsorption |
| Divisions: | Fakultas Matematika dan Ilmu Pengetahuan Alam > Kimia |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 26 Aug 2020 04:42 |
| Last Modified: | 28 Oct 2021 02:39 |
| URI: | http://repository.ub.ac.id/id/eprint/176913 |
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