Thermal Effect Of Coconut Creams Ability To Adsorb Calcium(II) = Pengaruh Pemanasan Terhadap Kemampuan Blondo Mengadsorpsi Kalsium(II)

• Main Author: Perpustakaan UGM, i-lib
• Format: Article NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2002
• Subjects: Jurnal i-lib UGM
• Online Access: https://repository.ugm.ac.id/17820/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=588
• Institution: Universitas Gadjah Mada

ABSTRACT Study of thermal effect of coconut cream's ability to adsorb Ca (//) has been done at various temperatures of 49 °C, 59 °C and 80 °C. The adsorption study was performed to check capacity, energy and rate of adsorption by varying the number of initial concentration of CaCl2 bounded on coconut protein. This research was also done to determine number of Ca (//) in the coconut protein using the salt addition and elicits reaction methods. The result showed that adsorption ability tends to increased with the increase of temperature). Coconut cream heated at 59 °C adsorb Ca(//) with the highest adsorption capacity of 3.98 mg/g and K = 3.48x104 mot'. The salt addition method on the coconut cream gives more Ca (//) than elicit reaction method. The first method gives 0.01137 mol/L and the second was 0.02845 mol/L. Based on the energy of adsorption, cream without heating had 20.59 kJ/mol as a physical adsorption and heating effect at temperatures 49 °C, 59 °C and 80 °C had 24.95