Pengaruh Variasi Suhu Aktivasi Arang Aktif Kulit Pisang Kepok Sebagai Adsorben untuk Menurunkan Salinitas Air Laut

Abstract

Research on adsorbents based on activated carbon from banana peel has been conducted for reducing seawater salinity. The peel was carbonized at 350˚C for 30 minutes. The activated carbon from banana peel was sieved using a 149 μm (100 mesh) sieve. The activated carbon was then pressed using a hydraulic press at 6 tons pressure for 10 minutes. The pressed adsorbents were subsequently physically activated at different temperatures: 400˚C, 500˚C, and 600˚C for 4 hours each. The adsorbents based on activated carbon from banana peel were characterized for their physical properties (porosity and water absorption capacity), mechanical properties (hardness), SEM-EDS, XRD, FTIR, and surface area (BET). These adsorbents were then applied to reduce seawater salinity. The application testing was conducted in a batch reactor where 100 ml of seawater and 10 grams of adsorbent material were simultaneously placed into a glass beaker and stirred using a magnetic stirrer at 150 rpm for 2 hours. The results showed that the adsorbents based on activated carbon from banana peel reduced seawater salinity by 5.05% without activation, while activation at 500˚C reduced seawater salinity by 25.78%. The percentage of salinity reduction increased with higher activation temperatures, but decreased at 600˚C.