| Home  | About ScienceAsia  | Publication charge  | Advertise with us  | Subscription for printed version  | Contact us  
Editorial Board
Journal Policy
Instructions for Authors
Online submission
Author Login
Reviewer Login
Volume 45 Number 5
Volume 45 Number 4
Volume 45 Number 3
Volume 45 Number 2
Volume 45 Number 1
Volume 44 Number 6
Earlier issues
Volume 45 Number 5

previous article next article

Research articles

ScienceAsia 45(2019): 446-451 |doi: 10.2306/scienceasia1513-1874.2019.45.446


Adsorption and recovery of aroma compounds from wastewater of clove oil distillation using coffee husk biosorbent


Askal Maimulyantia,*, Anton Restu Prihadib, Tita Rositac, Iwan Safrudind

 
ABSTRACT:     Coffee husk was used as potential biosorbent in order to adsorb volatile compounds from wastewater of clove oil distillation and the oil was recovered from the wastewater. Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were used for the characterization of coffee husk. Coffee husk was carbonized and activated using hydrochloric acid. Identification of functional group by infrared spectrum on coffee husk showed the dominant peaks at 3327 cm−1 (O−H) and 1608 cm−1 (C=C, C=O). The activated carbonized coffee husk showed the OH-peaks weakly in the spectrum. SEM surface analysis showed an uneven surface on the coffee husk. The optimum adsorption of clove oil was determined by chemical oxygen demand (COD). Optimization of coffee husk adsorbent was obtained by waste volume of 10 ml, the weight of 1.5 g and contact time of 120 min. The adsorption efficiency of the organic compound from wastewater was 37.96%. Eugenol and eugenol acetate recovery of coffee husk adsorption were 79.44% and 54.05%, respectively. The recovery of clove oil in wastewater distillation was 0.31%.

Download PDF

19 Downloads 28 Views


a Department of Analytical Chemistry, Politeknik AKA Bogor, Indonesia
b Department of Food Industrial Quality Assurance, Politeknik AKA Bogor, Indonesia
c Statistics Group, Department of Analytical Chemistry, Politeknik AKA Bogor, Indonesia
d Department of R&D, PT. Indesso Aroma, Cibubur-Cileungsi, Indonesia

* Corresponding author, E-mail: askal_m@yahoo.com

Received 30 Mar 2019, Accepted 30 Oct 2019