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All Journal Chemistry Indonesian Journal of Chemical Research
Rifka Nabila
Study Program of Pharmacy, STIKES Banyuwangi, Jl. Letkol Istiqlah No. 109, Banyuwangi
Biochemistry, Genetics & Molecular Biology Chemistry Engineering Environmental Science

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Ekstraksi Kalsium dari Cangkang Kerang Hijau (Perna viridis L.) dan Kerang Batik (Paphia undulata B.) dengan Metode Kalsinasi sebagai Sediaan Effervescent Mohammad Rofik Usman; Rifka Nabila; Lutfiah Nurul Hakiki
Indonesian Journal of Chemical Research Vol 8 No 2 (2020): Edisi Bulan September (Edition for September)
Publisher : Jurusan Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598//ijcr.2020.8-mru

Abstract

One of the solutions is the supplying of calcium effervescent powder as a source of calcium. The source of calcium that has not been processed maximally is the clam shell. Calcium from the clam shells will be extracted by calcination method at 900 °C for 4 hours. The extracted clam shells powder are tested using XRD and analyzed using the Rietveld method. The particle sizes of calcium are determined by the Scherer equation. The best calcium is formulated into 3 formulations with several variations in composition. Evaluation of calcium effervescent powder includes organoleptic test, water content and dispersion time. The extracted calcium crystal diffractogram shows the CaO compound with cubic structure and space group FM3M. The particle sizes of CaO nanoparticles from green shells and batik were 88.7597nm and 96.66566nm, respectively. The best CaO based on χ2 values ​​and particle sizes are CaO from green clamshells. The organoleptic test of the three formulations produced the same data as yellow, granular shape, and citrus aroma. Formulation three is the best formulation based on the low water content and short dispersion time.
Co-Authors Lutfiah Nurul Hakiki Mohammad Rofik Usman