CATIONIC AMINO ACIDS FROM KRATOK BEAN (PHASEOLUS LUNATUS L.) AS A NATURAL COAGULANT FOR TURBIDITY REMOVAL: EFFECTS OF CONCENTRATION AND PH
Sri Rahayu Santi, I. Made Sukadana*, P. N. S. Silalahi
ABSTRACT
Chemical water treatment usually uses coagulation with alum and chlorine. In contrast, natural coagulants, such as proteins, are highly potent due to their amino acid composition. Specifically, cationic amino acids, such as lysine, arginine, and histidine, have side chains with positively charged amine groups. These groups play an important role in destabilizing colloids, thereby removing impurities and other pollutants and facilitating coagulation. Building on this, the present study aims to determine the effects of concentration and pH on reducing water turbidity using kratok bean powder as a coagulant, tested at concentrations of 0.5%, 1.0%, and 1.5% and pH values of 5.0, 5.5, 6.0, and 7.0. The results showed that krotok bean coagulant reduced water turbidity optimally at a concentration of 1% (70.05 ± 0.23) and an optimum pH of 5.5 (73.0 ± 0.18) at 60℃ for 50 minutes. Finally, LCMS analysis showed that the types and levels of cationic amino acids in kratok beans (Phaseoulus lunatus) were arginine (1.453%), lysine (1.261%), and histidine (0.822%).
Keywords: cationic Amino acids, coagulation, kratok bean ( Phaseoulus lunatus), water.
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