Proceeding of International Conference On Research, Implementation And Education Of Mathematics And Sciences 2014, Yogyakarta State University, 18-20 May 2014
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Fig 2. Linearitas Langmuir
Fig 3. Linearitas Freunclich
The Langmuir isotherm is designed for monolayer adsorption of a species on a homogeneous surface with adsorption energy is the same for all active site regardless of the degree of
coverage. Adsorption PbII on chitosan silica. Adsorption capacity PbII metal ion for the chitosan silica was 42.51 .10
-4
moleg, involving energies of adsorption in a 25.04 kJmole. CONCLUSION AND SUGGESTION
This study has created a composite chitosan and silica for adsorbent PbII.SEM characterization results show that chitosan silica has the greatest pore size. The adsorption
capacity of chitosan-silica is equal 42.51 .10
-4
moleg, involving energies of adsorption in a
25.04 kJmole with the adsorption rate following the pseudo second-order kinetics model. REFERENCES
Amit, B., Mika, S. 2009. Applications of chitin- and chitosan-derivatives for detoxification of water and wastewater—A short review. Advances in Colloid andInterface Science,
152, 26–38.
y = 600.6x + 0.023 R² = 0.973
0.02 0.04
0.06 0.08
0.1 0.12
0.14 0.16
0.18 0.2
0.00005 0.0001 0.00015 0.0002 0.00025 0.0003 [Pb
]e q
m gr
am
[Pb]eq mol
y = 0.664x - 0.241 R² = 0.875
-4.5 -4
-3.5 -3
-2.5 -2
-1.5 -1
-0.5 -7
-6 -5
-4 -3
-2 -1
1
lo g
m
log C
Sari Edi Cahyaningrum, et.al. Adsorption Rate Constant …
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C-170 Bradbury, M. H., Baeyens, B. 2002. Sorption of Eu on Na- and Camontmorillonites:
Experimental investigations and modeling with cationexchange and surface complexation. Geochimica et Cosmochimica Acta, 66, 2325–2334.
Chang, M. Y., Juang, R. S. 2004. Adsorption of tannic acid, humic acid and dyes from water using the composite of chitosan and activated clay. Journal of Colloid and
Interface Science, 278, 18–25. Chiou, M. S, Ho, P. Y., Li, H. Y. 2004. Adsorption of anionic dyes in acid solutions using
chemically cross-linked chitosan beads. Dyes and Pigments, 60, 69–84. Hameed, N., Guo, Q. P. 2009. Natural woolcellulose acetate blends regenerated from the
ionic liquid 1-butyl-3-methylimidazolium chloride. Carbohydrate Polymers, 78, 999– 1004.
Huang, G. L., Zhang, H. Y., Jeffrey, X. S., Tim, A. G. L. 2009. Adsorption of chromiumVI from aqueous solutions using cross-linked magnetic chitosan beads.
Industrial Engineering Chemistry Research, 48, 2646–2651. Kalyani, S., Ajitha, P. J., Srinivasa, R. P.,Krishnaiah, A. 2005. Removal of copper and
nickel from aqueous solutions using chitosan coated on perlite as biosorbent. Separation Science and Technology, 40, 1483–1495.
Kalyani, S., Veera, M. B., Siva, K. N., Krishnaiah, A. 2009. Competitive adsorption of CuII, CoII and NiII from their binary and tertiary aqueous solutions using chitosan-
coated perlite beads as biosorbent. Journal of Hazardous Materials, 170, 680–689. Varma, A. J., Deshpande, S. V.,Kennedy, J. F. 2004. Metal complexation by chitosan
and its derivatives: A review. Carbohydrate Polymers, 55, 77–93. WanNgah, W. S., Ariff, N. F. M.,Hanafiah, M. A. K. M. 2010. Preparation, characterization,
and environmental application of crosslinked chitosan-coated bentonite for tartrazine adsorption from aqeous solutions. Water, Air and Soil Pollution, 206,225–236.
Won, S. L., Lee, H. C., Jeong, Y. G., Min, B. G., Lee, S. C. 2009. Preparation and acid dye adsorption behavior of polyurethanechitosan composite foams. Fibers and Polymers,
10, 636–642. Zhu, H. Y., Jiang, R., Xiao, L. 2010. Adsorption of an anionic dye by chitosankaolin_-
Fe2O3 composites. Applied Clay Science, 48, 522–526.
Proceeding of International Conference On Research, Implementation And Education Of Mathematics And Sciences 2014, Yogyakarta State University, 18-20 May 2014
C-171
C-22 INTERVENTION EFFECT OF LIQUID SMOKE OF PYROLYSIS RESULT OF
COCONUT SHELL ON PROFILE OF pH FILLET OF LATES CALCARIFER
Sofia Satriani Krisen
1
, Bambang Setiaji
2
, Wega Trisunaryanti
2
, Harno Dwi Pranowo
2
1
Department of Chemistry, Faculty of Matematics and Natural Sciences, Manado State University
2
Department of Chemistry, Faculty of Matematics and Natural Sciences, University of Gadjah Mada, Yogyakarta
Abstract
Non-fresh fish will have pH value base of meat greater than the fresh one.This is due to biochemical and microbial reactions taking place in post-mortem fish meat, thus
producing base compounds such as ammonia, trimethylamine, and other volatile compounds.The present study is to disclose Intervention Effect of Liquid Smoke of
Pyrolysis Result of Coconut Shell on the Profile of pH Fillet of Lates Calcarifer. Concentration and optimum immersing duration of liquid smoke are determined
by making optimum curve. By using concentration data and optimum immersing duration of liquid smoke, fillet Lates Calcarifer is immersed and drained for 2 hours at 40°C and
then kept in freezer at 4°C until the sample will be analyzed every 2 days. The result indicates that concentration and optimum immersing duration are 5
and 10 minutes, respectively and pH Fillet of Lates Calcarifer until the 10th keeping day does not bring about significant impact on the time.
Keywords: Liquid smoke, Lates Calcarifer, pH, concentration, soaking time
Introduction
Fish meat is source of protein for a large number of people, but extremely breakable foodstuffs if compared with other animal meats. In tropical region, for example, with high
temperature, fish usually begins to spoil after being captured Berkel et al., 2004. Such condition is called as chemical and biological transformation since main components of fish are
broken in enzymatic manner, a condition in which after the fish dies oxygen supply in its tissue is discontinued as the result of disruption in blood circulation system, malfunction of
mitochondria system, and periodic shortage of adenosine triphosphate through various ATPase activities. Following the running out of creatine phosphate, anaerobic glycolysis keeps on
growing some ATPs with final product of accumulated lactic acid. The initial loss of freshness results from autolytic enzyme of endogen in muscle and followed by spoilage due to microbial
activity, particularly the rapid growth of specific spoilage organism SSO. Interaction between microbe and reaction of physiochemical metabolism accelerate degradation of fish quality such
as amine formation, lipid oxidation, protein degradation, which contributes to bad odor, and texture being softened Hernandez et al., 2009.
Value of acidity degree pH is one of indicators in measuring the degree of fish freshness. In fish spoilage process, change in pH of fish meat autolysis process and bacterial
attack Fardiaz, 1992. To Erikson and Misimi 2008 anaerobic reaction occurring after fish mortality will benefit ATP and glycogen as sources of energy, making the amount of ATP keep
on decreasing resulting in that pH of fish body decreases and muscular tissue is unable to ensure its flexibility ductility.
Sofia Satriani Krisen, et.al. Intervention Effect …
ISBN. 978-979-99314-8-1
C-172 pH is commonly used to measure fish deterioration and it is pH of muscular tissue to
measure Howgate, 2009. To Bhobe and Pai 1986, the increase in pH Metapeneusdohsnai during keeping period at lower temperature takes place due to amine formation through bacteria
which reduces TMAO to become TMA, decomposition of tissue protein and deamination process. Kyrana and Lougovois 2002 discloses that the increased pH in fish meat takes place
due to long period of keeping which is also correlated with rapid spoilage condition of fish. The alive fish has 7.5 of meat pH. However, after mortality, glycogen is broken through
glycolysis into pyruvic acid and then lactic acid, thus making the fish meat be more acidic. pH below 7.7 is considered to have good quality, preferably in range of 7.7 and 7.9 which is
acceptable by consumers and pH above 7.9 be spoilage Zamir et. al., 1998. To Bremner 2002 pH of fish meat when it is alive is 7.0 and after its death, it declines to be about 6.6 – 5.5 but
depending on fish species. To delay spoilage process, some attempts have been performed including keeping fresh
fish by using ice, giving formalin or liquid smoke. The reason is that microbial growth may be delayed by reducing a
w
and pH thereof, because low condition of pH in fish meat causes decomposition by bacteria to run slow. Liquid smoke of coconut shell as reported by Zuraida et.
al. 2011 contains phenolic compounds such as phenol, 2-methoxylphenol guaiacol, 3,4- dimethoxylphenols, and 2-methoxy-4-methylphenol. Dihydroxy benzoic acid, methoxybenzoic
acid and 150 hydroxyl benzoic acid serves as acid components. To Bower et al.,2009 phenol is one of components of smoke which acts as antioxidant, while other components are organic
acid, alcohol, carbonyl, hydrocarbon, and nitrogen compound such as nitro-oxide. Phenolate is
usually used in food industry as antioxidant and antibacterial Esekhiagbe et al., 2009.
A lot of researches on liquid smoke usage as preservative for fish have been carried out, but their outputs are just different.The present research is to study Intervention Effect of Liquid
Smoke of Pyrolysis Result of Coconut Shell on the Profile of pH Fillet of Lates Calcarifer.
2. Procedure
