Abstract:
The aim of this study was to analyze the adsorption ability and optimum stirring speed
of non-activated white jabon fruit carbon and activated carbon on the absorption of
mercury (II) ions. White jabon carbon is made through a carbonization process at a
temperature of 300ºC for 30 minutes, then activated with NaOH and characterization of
activated carbon is also carried out according to SNI 06-3730-1995. The optimization of
stirring speed was carried out by varying the stirring speed of 60, 80, 100 and
120 rpm. The results of the characterization of activated carbon of white jabon fruit in
this study showed a moisture content of 1.98%, ash content of 3.11%, iodine adsorption
capacity of 1160.5285 mg/g and methylene blue adsorption capacity of 25.1024 mg/g.
The results of the adsorption test on activated carbon of white jabon fruit showed that
the optimum stirring speed condition was 80 rpm with an adsorption efficiency of
99.78% and an adsorption capacity of 0.9641 mg/g. Based on the results of the SEM
test, it was found that the activated carbon had more pores than unactivated.
