Teknologi dan Industri Pertanian Indonesia
Vol 6, No 3 (2014): Vol.(6) No.3, October 2014

Optimasi Proses Pembuatan Karbon Aktif dari Ampas Bubuk Kopi Menggunakan Aktivator ZnCl2

Rasdiansyah Rasdiansyah (Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala)
Darmadi Darmadi (Program Studi Teknik Kimia, Fakultas Teknik, Universitas Syiah Kuala)
Muhammad Dani Supardan (Program Studi Teknik Kimia, Fakultas Teknik, Universitas Syiah Kuala)



Article Info

Publish Date
01 Oct 2014

Abstract

Activated carbon can be manufactured from a variety source materials containing element carbon. Dregs of coffee grounds is one of abundant and promising activated carbon raw materials. This study was conducted to assess optimization process of activated carbon production from dregs of coffee grounds by using ZnCl2 as an activator. The optimization process is performed by using Response Surface Method to optimize factors that affected quality of the activated carbon using Box-Behnken design. The factors used were carbonation temperature (T) with a level of 400 oC, 500 oC and 600 °C; concentration of ZnCl2 (K) with a level of 30%, 40%, 50%; and mass ratio of ZnCl2 to activated carbon with level of 2:1, 3:1 and 4:1. A second order regression model of iodine absorption of activated carbon was Y = 626,2 - 36,5T + 28,6K - 36,5R + 31,2T2 + 47,1K2 - 0,5R2 - 19,0TK + 15,9TR + 101,5KR. Results of optimization process showed that optimum iodine absorption of 799.659 mg/g was obtained at the following conditions, i.e. carbonation temperature of 400 oC, ZnCl2 concentration of 30% and mass ratio of ZnCl2 to activated carbon of 2:1.

Copyrights © 2014






Journal Info

Abbrev

TIPI

Publisher

Subject

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

Description

Jurnal Teknologi dan Industri Pertanian Indonesia is dedicated to publish highest quality of research paper and review on all aspects of technology processing of agricultural products. Special emphasis is given to research that discusses postharvest technology, food chemistry and technology that is ...