PENGARUH SUHU KARBONISASI BUAH JABON PUTIH (Anthocephalus cadamba Miq.) SEBAGAI PREPARASI ARANG AKTIF TERHADAP PENJERAPAN ION MERKURI (II)

Abstract

White jabon fruit (Anthocephalus cadamba Miq.) can be used as an adsorbent in the form of activated carbon because of high cellulose content. The purpose of this study was to determine the effect of carbonization temperature on the absorption of mercury (II) ions. In the carbonization step, three different temperature (200, 300, and 400˚C) were used for 30 minutes. White jabon fruit carbon then activated by NaOH 1:3 b/b. Characterization of activated carbon analyzed based on SNI No. 06-3730-1995 covered moisture content, ash content, iodine adsorption and methylene blue adsorption capacity. White jabon fruit carbon was applied to adsorb mercury (II) ions. The concentration of mercury (II) ion before and after adsorption was analyzed with ICP-OES. The results of the characterization of activated carbon white jabon fruit carbon obtained at optimum temperature at 300oC after activation 2.05% of water content, 3.32% of ash content, 1129.5938 mg/g of iodine adsorption capacity, 25.0884 mg/g of methylene blue adsorption capacity and with an adsorption efficiency of 99.69% and an adsorption capacity of 0.8935 mg/g. Based on the results, it can be concluded that activation process increase the adsorption capacity of iodine and methylene blue as well as surface area of activated carbon. It proved that the number of iod adsorption, methylene blue adsorption and the surface area of activated carbon is higher than unactivated carbon.