The mangosteen rind has O‒H, C=C aromatics, and ethers functional groups, its performance for Au adsorption become an interesting research to both environment and economic purpose. In this study, waste mangosteen rind as eco-friendly adsorbent had been used for Au(III) adsorption. Initiate by maceration for pre-treatment of biosorbent, the mangosteen rind’s perfomance was revealed. Crystalline structure of mangosteen rind was analyzed by X-ray diffraction, while after interaction with Au(III) ions gave three characteristic peaks indicated Au(III) reduction into Au(0). The adsorption followed isotherm Langmuir model and afforded spontaneous reaction that evidenced by enhancement of ∆G° by increasing of temperature (–1.7 at 30 °C to –8.4 at 60 °C). The value of ∆H° and ∆S° were 71.1 kJ mol–1 and 238.5 J mol–1 K–1, respectively.
Adsorption of Au(III) and Cu(II) by mangosteen rind adsorbent had been carried out. Mangosteen rind has several functional groups including –OH phenolics, ‒C=C‒ aromatics, and ethers. Dried mangosteen rind which was obtained from maceration was used to determine Point of Zero Charge (PZC). The most effective pH adsorption was determined by mixing adsorbent with Au(III) or Cu(II) solutions with various pH. The adsorption capacity was affected by the interaction between adsorbent and adsorbate. The solid adsorbent before and after interaction was characterized by FTIR, XRD, and microphotography. The PZC pH value of adsorbent was 3.7 while the optimum pH for Au(III) and Cu(II) were at pH 2 and pH 5, respectively. The adsorption capacity (qmax) value was 333.33 mg/g by following the Langmuir isotherm equation. The crystalline structure of adsorbent was analyzed using XRD and gave 4 peaks characteristics of gold metal on 2ϴ = 38º, 44º, 64º, and 77º after adsorption which indicated the reduction of Au(III) ions into Au(0).
Adsorption using biosorbent become an alternatif for recovery heavy metals such as gold from electronic waste. Mangosteen rind can adsorp Au(III) ions in acid condition pH 2 optimally. Kinetics study of Au(III) ions adsorption using mangosteen rind was aim to determine adsorption kinetics model, adsorption rate constanta (k) and activation energy (Ea) Au(III) ions using mangosteen rind. Adsorbent. Adsorbent preparation was carried out using maceration methof for activate adsorption functional group and remove contaminant materials. Au(III) ions adsorption was analyzed by varying temperature and time. Adsorbed Au(III) was determined using Atomic Adsorption Spectroscopy (AAS) and characterized using Fourier Transform Infra Red (FTIR) Spectroscopy dan X-Ray Diffraction (XRD) Spectroscopy. The result proved that KBM adsorbent could adsorp Au(III) ions effectivelly and follow Ho pseudo-second order kinetic with Ea of 24,65 kJ/mol and k of 2.05x10-3 (40); 3.63x10-3 (50) dan 3.60x10-3 (60) g mg-1 minutet-1 respectivelly.
Pengabdian Masyarakat Pojok Gizi pada kegiatan Festival Buah Provinsi Jawa Tengah kepada pengunjung stand Fakultas Teknologi Pertanian Unika Soegijapranata bertujuan untuk memberikan pengetahuan dan saran kepada pengunjung terkait gizi sehat dan seimbang yang diperlukan. Metode yang digunakan pada kegiatan ini adalah pengukuran berat dan tinggi badan serta konsultasi gizi. Melalui kegiatan ini diharapkan masyarakat mampu memahami pentingnya gizi seimbang serta mampu memilih makanan yang sehat.
Pengabdian Masyarakat dalam rangka Hari Pangan Sedunia yang dilakukan kepada siswa-siswi SMK SPP Kanisius Ambarawa, Jawa Tengah bertujuan untuk memberikan pengetahuan tentang cara remaja bertindak cerdas dalam memilih makanan yang sehat di era perubahan iklim dan keadaan apa yang mempengaruhi perubahan iklim tersebut. Metode yang dipakai pada kegiatan ini adalah ceramah dan diskusi tanya jawab. Melalui kegiatan ini diharapkan siswa SMP SPP mampu memahami keterkaitan perubahan iklim dan ketersediaaan bahan makanan sehat.
Minyak goreng yang dipanaskan pada suhu tinggi dan dilakukan secara berulang dapat menurunkan kualitas dan mengubah karakteristik fisiko-kimianya. Oksidasi merupakan salah satu reaksi akibat penggunaan minyak goreng secara berulang. Penelitian ini bertujuan untuk mengetahui sifat dan kualitas minyak goreng dan produk setelah 3 hari penggunaan berulang dengan penambahan variasi konsentrasi antioksidan. Antioksidan alami dan sintetis seperti Alfa-tokoferol dan Tertiary Butyl Hydroquinone (TBHQ) ditambahkan ke dalam sampel minyak goreng. Kualitad minyak goreng (merek A, control, 90 dan 180 ppm Alfa-tokoferl, 90 dan 180 ppm TBHQ) setelah 10 kali penggunaan dalam sehari pada suhu tinggi (180 oC) dianalisis sebagai Free Fatty Acid (FFA), Thiobarbituric Acid (TBA), serta viskositas. Hasil menunjukkan bahwa kadar FFA, angka TBA, dan viskositas minyak semakin rendah seiring dengan besarnya penambahan konsentrasi antioksidan. Konsentrasi antioksidan optimal terdapat pada TBHQ 180 ppm. Uji hardness, kadar air, warna dan TBA dilakukan terhadap kerupuk bawang hasil penggorengan. Hasil menunjukkan bahwa antioksidan tidak berpengaruh terhadap hasil produk penggorengan.
Using social media to obtain information or learn something has become a trend in various circles of society. Educational activities using social media Tiktok and YouTube can be carried out as an activity to transfer knowledge from academics to the wider community. Knowledge about Indonesian staple food (rice) and Semarang specialties (Lumpia Semarang) needs to be conveyed to the younger generation, starting from history, culture, nutrient content, and processing methods. The purpose of this community service activity through social media is to increase the knowledge of the adolescent and adult age groups regarding the function of food, processing methods, and how to consume good and healthy food through TikTok and YouTube educational videos; create a media to socialize traditional Indonesian food as healthy food; and make learning media about food science and technology for the wider community. The results of this activity are 2 YouTube videos uploaded on the FoodTech Unika YouTube channel and 4 TikTok videos uploaded to the TikTok account @foodtechunika.
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