Adsorption study of Ammonia Nitrogen by watermelon rind

Ibrahim, Azreen; Yusof, Lija; Beddu, N S; Galasin, N; Lee, P Y; Lee, R N S; Zahrim, A. Y.

doi:10.1088/1755-1315/36/1/012020

Cited by 7 publications

(7 citation statements)

References 8 publications

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“…The sour mayonnaise scent of vinegar and mustrad and the fishy smell of egg yolks will disappear because it is covered by the aroma of watermelon rind flour. Research by Ibrahim, et al (2016) showed that watermelon rind flour can reduce ammonia odor by around 1,235-1,237 mg / L. Other research on mayonnaise with the addition of banana peel flour produces a balanced aroma with mayonnaise and can be accepted by panelists (Evanuarini and Susilo, 2020). The addition of 6% watermelon rind flour gave the panelists a welcome aroma.…”

Section: Mayonnaise Aromamentioning

confidence: 99%

The Use of Watermelon Rind Flour as Stabilizer for Reduced Fat Mayonnaise

Evanuarini

Amertaningtyas

Utama

et al. 2020

JITEK

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Reduced fat mayonnaise is a mayonnaise that reduces some oil to reduced fat content, but reduced fat mayonnaise has a disavantages. A decrease in the oil phase which can affect the stability of the mayonnaise emulsion. One alternative is the addition of watermelon rind flour to increase the quality of mayonnaise. The purpose of this study was to determine the quality of mayonnaise with the addition of watermelon rind flour as stabilizer. The method used was experimental design using a completely randomized design. The treatment were the addition of watermelon rind flour as much as 2%, 4%, 6% and control as a comparison. Data were analyzed by analysis of variance and continued with UJBD. The results showed that the addition of watermelon rind flour gave highly significant effect on emulsion stability and moisture content, had a significant effect on pH and did not gave significant effect on sensory evaluation of mayonnaise. This study concluded that the addition of 6% watermelon rind flour as stabilizer produces good quality mayonnaise.

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Section: Mayonnaise Aromamentioning

confidence: 99%

The Use of Watermelon Rind Flour as Stabilizer for Reduced Fat Mayonnaise

Evanuarini

Amertaningtyas

Utama

et al. 2020

JITEK

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“…Watermelon rind was washed several times with distilled water to remove soluble impurities, and dried in an oven. Watermelon rind was dried in oven at temperature range from 60 0 C to 70 0 C (Koel B. et al, 2012, Ibrahim et al, 2016. The watermelon rind was then converted into fine powder using mechanical grinder and sieved to get the adsorbent in the range of 150 to 300 µm.…”

Section: Preparing Chemically Modified Adsorbentmentioning

confidence: 99%

“…the chemically treated watermelon rind with citric acid and sulphuric acid has more porosity level and has a larger surface area compared to raw watermelon rind. Ibrahim et al (2016) reported that the improved surface area and porosity level of watermelon rind after chemically treated is because of mortification of the lignin and hemicellulose components in watermelon rind.…”

Section: Effects Of Adsorbent Dosagementioning

confidence: 99%

Study of Cu (Ii) Removal using Chemically Modified and Raw Organic Adsorbent

Chandaran¹,

Zulbadli²

2019

JETA

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Wastewater problem is increasing lately due to uncontrollable disposals from industries and poor wastewater management. Wastewater discharged from industries contains dyes, heavy metal compounds, oil, etc and these contaminants will contaminant drinking water. Consuming water which is polluted by heavy metals such as copper, may result to human health problems, like anaemia, mental disorder, damages internally, nausea etc. The objective of this research is to study the effectiveness of copper, Cu (II) removal using organic adsorbent under the effect of varying pH and dosage of adsorbent. For this reason, watermelon rind was chosen as an organic adsorbent to remove Cu (II) from synthetic wastewater. Watermelon rind was chemically modified with hydrochloric acid to enhance the removal efficiency and the adsorption performance was compared with untreated organic adsorbent. It was found that the optimum pH for Cu (II) is 7. Adsorption equilibrium was described using Langmuir isotherm model and showed that the modified watermelon rind has a better loading capacity of metal ions compared to the unmodified watermelon rind. FTIR analysis shows that the peak shifts under carbonyl of unmodified watermelon rind differs from modified watermelon rind, due to the existing level of energy naturally in unmodified watermelon rind of copper to bind with carboxylic acid groups. The FESEM image study of modified watermelon rind shows that the structures are in irregular shapes and rough, tend to adsorb more due to higher porosity. Results show that the removal efficiency of modified watermelon rind was found to be higher (79.07%) as compared to raw watermelon rind (58.97%). It shows that acid modified watermelon rind has improved the removal efficiency of the adsorbent.

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“…In addition, because of antioxidant activity of citrulline it produce hydroxyl radicals strong oxidizing agent which is suitable for degradation process [28]. Moreover, many researchers speculate that flavonoids in the WMR are potential scavenger of hydroxyl that can be used for photocatalytic activity [24,29,30]. In several reported studies, WMR were used as adsorbent in removal of dyes using the adsorption process [24,31,32].…”

Section: Introductionmentioning

confidence: 99%

Removal of methyl orange (MO) using carbon quantum dots (CQDs) derived from watermelon rinds

Aziz

Ramzilah

2019

IJETS

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In this study, carbon quantum dots (CQDs) was prepared via a facile hydrothermal method. The objective for this study is to assess the performance of CQDs in photocatalytic degradation activity of methyl orange (MO) under artificial visible light source. For that reason, the prepared photocatalyst undergo further characterization by scanning electron microscope (SEM), energy dispersive X-ray spectroscope (EDX) and UV- Vis spectrophotometer (UV-VIS) to verify the morphology structure of the photocatalyst, elemental composition as well as the absorbance intensity, respectively. The results indicates that the prepared photocatalyst possess irregular porous shape with nanometre (nm) dimensions that can escalate the surface area for photocatalytic degradation activity. The elements of the photocatalyst mainly consist of carbon and oxygen as the major constituents in which necessary for photocatalytic activity with intense peak of absorbance intensity. The prepared CQDs also shows an excellent photocatalytic performance over the MO with degradation rate of 68.9% within 120 minutes.

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Adsorption study of Ammonia Nitrogen by watermelon rind

Cited by 7 publications

References 8 publications

The Use of Watermelon Rind Flour as Stabilizer for Reduced Fat Mayonnaise

The Use of Watermelon Rind Flour as Stabilizer for Reduced Fat Mayonnaise

Study of Cu (Ii) Removal using Chemically Modified and Raw Organic Adsorbent

Removal of methyl orange (MO) using carbon quantum dots (CQDs) derived from watermelon rinds

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