<p>Metil orange merupakan salah satu zat warna yang banyak digunakan di industri tekstil. Metil orange ini tergolong ke dalam zat warna yang berbahaya bagi lingkungan. Salah satu metode yang baik digunakan untuk mengurangi bahaya dari metil orange yaitu metode adsorpsi. SiO<sub>2</sub> diketahui memiliki sifat adsorben yang baik karena memiliki struktur dan sifat permukaan yang stabil terhadap bahan kimia. Lumpur Lapindo merupakan salah satu sumber SiO<sub>2</sub> yang keberadanya melimpah. Kandungan SiO<sub>2 </sub>pada Lumpur Lapindo yakni sebesar 55%. Tingginya kandungan SiO<sub>2</sub> dalam Lumpur Lapindo, membuat lumpur lapindo memiliki daya adsorpsi yang baik. Pada penelitian ini Lumpur Lapindo digunakan sebagai adsorben untuk metil orange. Proses adsorpsi dilakukan dengan metode <em>batch</em>. Lumpur Lapindo dipreparasi terlebih dahulu untuk mengetahui pengaruhnya terhadap daya adsorpsi pada Metil orange. Preparasi dilakukan dengan ekstraksi SiO<sub>2</sub> dari Lumpur Lapindo menggunakan metode kopresipitasi yang dapat meningkatkan kemurnian SiO<sub>2</sub> dari 50% menjadi 78,6%. SiO<sub>2</sub> hasil ekstraksi memiliki %<em>removal</em> dan kapasitas adsorpsi yang lebih tinggi dibandingkan dengan lumpur Lapindo masing-masing sebesar 81,39% dan 0,081mg/g.</p>
The high amount of silica in the local materials of Lapindo volcanic mud from a natural disaster has been extracted as silica gel. The presence of ethanol as a cosolvent generated a unique textural property useful for desiccant applications.
ABSTRAK Kebutuhan minyak goreng sawit di Indonesia terus meningkat dari tahun ke tahun. Kebutuhan terbesar didominasi oleh penggunaan minyak goreng sawit sebagai media untuk menggoreng makanan yang salah satunya yaitu jajanan goreng (gorengan). Mayoritas pedagang gorengan tidak memperhatikan kualitas dari minyak goreng yang digunakan. Banyak pedagang gorengan membeli minyak goreng bekas (jelantah) demi mendapatkan keuntungan yang besar. Pada minyak jelantah mengandung asam lemak bebas akibat pemanasan berkala yang berbahaya bagi tubuh. Oleh karena itu, pada penelitian ini dilakukan pengujian kualitas minyak goreng melalui dua parameter yaitu kadar asam lemak bebas dan kadar air. Hal ini bertujuan untuk mengetahui kualitas minyak goreng yang digunakan oleh para pedagang gorengan. Sampel minyak goreng didapatkan dari pedagang gorengan di sepanjang Jalan Manyar Sabrangan, Mulyorejo, Surabaya. Terdapat 7 pedagang gorengan yang menjual gorengannya dengan harga sekitar Rp. 1.000 – Rp 2.000. Metode yang digunakan yaitu metode titrasi alkalimetri dan metode gravimeteri. Hasil analisa kadar asam lemak bebas dan kadar air menunjukkan bahwa dari 7 sampel terdapat 4 sampel minyak goreng yang tidak layak dikonsumsi karena tidak sesuai dengan syarat mutu minyak goreng SNI 01-3741-2002. Kata kunci: Asam Lemak Bebas, Kadar Air, Minyak Goreng, Pedagang Gorengan. ABSTRACT The requirement of palm cooking oil in Indonesia increase from year to year. It was dominated by the use of palm cooking oil as a medium to fry. Fried food on street seller was one of foods that need oil in frying process. Many street fried food seller did not pay attention to the quality of cooking oil that used to fry. Waste cooking oil was the good choice for street fried food seller in order to get big profits. Waste cooking oil contains of free fatty acids due to periodic warming that is harmful to the body. It was important for us to know the quality of cooking oil which we used. Therefore, in this research, we did test the quality of cooking oil which used street fried food seller. Free fatty acid and water content were two parameters that can describe the quality of cooking oil. The samples of cooking oil were obtained from street fried food seller along Jalan Manyar Sabrangan, Mulyorejo, Surabaya. There are 7 street seller that selling fried food with price of about Rp. 1.000 - Rp 2.000. Alkalimetry titration and gravimetery method were used to determine free fatty acid and water content of samples. The result showed there are 4 samples of cooking oil that was not worthy to be consumed because not in accordance with requirement of cooking oil quality of SNI 01-3741-2002. Key Words: Free Fatty Acid, Water Content, Cooking Oil, Street Fried Food Seller.
Silica gel was synthesized from Lapindo mud by the sol-gel process. XRF analysis confirmed that Lapindo mud contained silica (50%) which was major components, therefore Lapindo mud has great potential as a raw material for silica gel synthesis. Metal silicates commonly used as a precursor to prepare silica gel. A Lapindo mud was mixed with an alkaline solution, stirred and heated to prepare metal silicates. Hydrochloric acid was then slowly added to the metal silicates solution to obtain silica gel. The pH 4 selected as the optimum pH in the synthesis of silica gel. The purity of synthesized silica was determined by XRF and shown that silica purity by 100 mL sodium hydroxide 6 M (4 h, 80 °C) treatment was 63.25% with optimum yielded 32.3%. Whereas 12 M potassium hydroxide 200 mL (5 h, 90 °C) treatment could be produced better purity up to 77.71% with a yield of 39.72%.
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