Angraini, Rezi Dwi; Bali, Subardi; Anita, Sofia
(2016-05-16)
The activated carbon of snake fruit was made in two step i.e., carbonization at 400°C and
activated with Na2CO3 with various concentration of 2.5; 5.0 and 7.5%. Characterization
result showed that activation using 2.5% ...