Durian waste husks as an adsorbent in improving soaking water during the retting process of Piper nigrum l. (pepper berries)
The potential of raw durian husk and NaOH-modified durian husk as an adsorbent, using different doses, 0.5 g, 1.0 g, 1.5 g, and 2.0 g, is investigated to improve soaking water of pepper berries during the retting process. The surface area and the pore size of the durian husk were examined using Brun...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Multidisciplinary Digital Publishing Institute
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/107420/1/107420.pdf |
| _version_ | 1825939453167796224 |
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| author | Hamzah, Muhammad Hazwan Amran, Ainaa Syaheera Aili Hamzah, Adila Fazliyana Mohd Nor, Mohd Zuhair Shamsudin, Rosnah Che Man, Hasfalina Wan Razali, Wan Aizuddin |
| author_facet | Hamzah, Muhammad Hazwan Amran, Ainaa Syaheera Aili Hamzah, Adila Fazliyana Mohd Nor, Mohd Zuhair Shamsudin, Rosnah Che Man, Hasfalina Wan Razali, Wan Aizuddin |
| author_sort | Hamzah, Muhammad Hazwan |
| collection | UPM |
| description | The potential of raw durian husk and NaOH-modified durian husk as an adsorbent, using different doses, 0.5 g, 1.0 g, 1.5 g, and 2.0 g, is investigated to improve soaking water of pepper berries during the retting process. The surface area and the pore size of the durian husk were examined using Brunner Emmett and Teller analysis. The surface area of NaOH-modified durian husk is higher (2.33 m2/g) compared to the raw durian husk (1.51 m2/g). NaOH-modified durian husk has a higher porous structure than the raw durian husk, but both pore diameters are more than 50 nm, which is considered micropore raw material. The effect of the raw durian husk on pH, chemical oxygen demand (COD), dissolved oxygen (DO), and turbidity were compared to the NaOH-modified durian husk with different doses. The 2.0 g of NaOH-modified durian husk enhanced changes in the four parameters. The highest pH value using NaOH-modified durian husk was 6.10 ± 0.02, while turbidity and COD increased to 971.33 ± 1.15 NTU and 1984.67 ± 3.21 mg/L, respectively. The DO of NaOH-modified durian husk shows the lowest reduction to 1.49 mg/L with 2.0 g of NaOH-modified durian husk. The experimental data was best fitted with a first-order kinetic model. Durian husk treated with NaOH could be used as a potential adsorbent to enhance the soaking water for pepper berries. |
| first_indexed | 2024-12-09T02:18:45Z |
| format | Article |
| id | upm.eprints-107420 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-12-09T02:18:45Z |
| publishDate | 2023 |
| publisher | Multidisciplinary Digital Publishing Institute |
| record_format | dspace |
| spelling | upm.eprints-1074202024-10-21T01:45:45Z http://psasir.upm.edu.my/id/eprint/107420/ Durian waste husks as an adsorbent in improving soaking water during the retting process of Piper nigrum l. (pepper berries) Hamzah, Muhammad Hazwan Amran, Ainaa Syaheera Aili Hamzah, Adila Fazliyana Mohd Nor, Mohd Zuhair Shamsudin, Rosnah Che Man, Hasfalina Wan Razali, Wan Aizuddin The potential of raw durian husk and NaOH-modified durian husk as an adsorbent, using different doses, 0.5 g, 1.0 g, 1.5 g, and 2.0 g, is investigated to improve soaking water of pepper berries during the retting process. The surface area and the pore size of the durian husk were examined using Brunner Emmett and Teller analysis. The surface area of NaOH-modified durian husk is higher (2.33 m2/g) compared to the raw durian husk (1.51 m2/g). NaOH-modified durian husk has a higher porous structure than the raw durian husk, but both pore diameters are more than 50 nm, which is considered micropore raw material. The effect of the raw durian husk on pH, chemical oxygen demand (COD), dissolved oxygen (DO), and turbidity were compared to the NaOH-modified durian husk with different doses. The 2.0 g of NaOH-modified durian husk enhanced changes in the four parameters. The highest pH value using NaOH-modified durian husk was 6.10 ± 0.02, while turbidity and COD increased to 971.33 ± 1.15 NTU and 1984.67 ± 3.21 mg/L, respectively. The DO of NaOH-modified durian husk shows the lowest reduction to 1.49 mg/L with 2.0 g of NaOH-modified durian husk. The experimental data was best fitted with a first-order kinetic model. Durian husk treated with NaOH could be used as a potential adsorbent to enhance the soaking water for pepper berries. Multidisciplinary Digital Publishing Institute 2023-02-01 Article PeerReviewed text en cc_by_4 http://psasir.upm.edu.my/id/eprint/107420/1/107420.pdf Hamzah, Muhammad Hazwan and Amran, Ainaa Syaheera and Aili Hamzah, Adila Fazliyana and Mohd Nor, Mohd Zuhair and Shamsudin, Rosnah and Che Man, Hasfalina and Wan Razali, Wan Aizuddin (2023) Durian waste husks as an adsorbent in improving soaking water during the retting process of Piper nigrum l. (pepper berries). Separations, 10 (2). art. no. 96. pp. 1-15. ISSN 2297-8739 https://www.mdpi.com/2297-8739/10/2/96 10.3390/separations10020096 |
| spellingShingle | Hamzah, Muhammad Hazwan Amran, Ainaa Syaheera Aili Hamzah, Adila Fazliyana Mohd Nor, Mohd Zuhair Shamsudin, Rosnah Che Man, Hasfalina Wan Razali, Wan Aizuddin Durian waste husks as an adsorbent in improving soaking water during the retting process of Piper nigrum l. (pepper berries) |
| title | Durian waste husks as an adsorbent in improving soaking water during the retting process of Piper nigrum l. (pepper berries) |
| title_full | Durian waste husks as an adsorbent in improving soaking water during the retting process of Piper nigrum l. (pepper berries) |
| title_fullStr | Durian waste husks as an adsorbent in improving soaking water during the retting process of Piper nigrum l. (pepper berries) |
| title_full_unstemmed | Durian waste husks as an adsorbent in improving soaking water during the retting process of Piper nigrum l. (pepper berries) |
| title_short | Durian waste husks as an adsorbent in improving soaking water during the retting process of Piper nigrum l. (pepper berries) |
| title_sort | durian waste husks as an adsorbent in improving soaking water during the retting process of piper nigrum l pepper berries |
| url | http://psasir.upm.edu.my/id/eprint/107420/1/107420.pdf |
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