Optimasi Pengolahan Limbah Cair Karet Remah Menggunakan Mikroalga Indigen dalam Menurunkan Kadar BOD, COD, TSS

A study of waste water treatment technology using indigenous microalgae from waste water crumb rubber industry was done. This aims of study to use the isolated microalgae in variously pH (7, 8, 9) and concentration 5%, 10%, 15%, 20% of indigenous microalgae as a degradating Biochemical Oxygen Demand (BOD), Chemical Oxygen Demand (COD) and Total Suspended Solid (TSS). Stages of sewage treatment conducted in this study with comprehensive solution methode was isolation and screening indigenous microalgae ot treated waste sites, characterization microalgae, cultivation doubling microalgae and test performance of microalgae from liquid industrial waste crumb rubber. The isolate of microalgae with pH variation and concentration of indigenous microlagae has potency to reduce waste water crumb rubber. The result show that the type of microalgae as a result of identification is Chlorella vulgari. In pH variation (7, 8, 9 ) and concentration of indigenous microalgae (5%, 10%, 15%, 20%), we found that the the best result to degradated BOD, COD, and TSS as namely as pH 7 with concentration of microalga 15% was 36.84 mg/l (83.48%) for BOD, pH 7 with concentration of microalgae 20% was 88.20 mg/l (76.91%) for COD, pH 8 with concentration of microalgae 5% was 0.91 mg/l (92.67%) for TSS

Pengaruh Lama Pengukusan terhadap Kualitas Sensoris Kue Delapan Jam

This research intended to reveal the role of steaming time in developping the sensories attribute of kue delapan jam and to unravel the reason underlying the local wisdom in cooking traditional cakes. The treatment was steaming time consist of 2 , 4, 6, and 8 hours. Sensory evaluation assessed by 30 panelist. Laboratory test for browning index also conducted to represent the stages of Maillard reaction. Sensory evaluation showed that the steaming time influenced the moistness, solidity, texture, color, appearance, taste, aroma, flavor and over all acceptance of the cake significantly. Panelist gave the highest sensories quality for 8 hours steaming. The 8 hour steaming showed that brown colored pigment formed adequate enough to colour the cake perfectly, and the volatile compound have been able to give distinctive flavor and aroma completely. The sensories quality of KDJ which was steamed fro 8 hours did not significantly differ with that steamed for 6 hour

Analisis Kandungan Timbal (Pb) dan Kadmium (Cd) dalam Pempek Rebus dari Beberapa Tempat Jajanan di Kota Palembang Sumatera Selatan

Penelitian ini bertujuan untuk menentukan kadar logam timbal (Pb) dan kadmium (Cd) yang terdapat di dalam pempek rebus berbahan baku ikan sungai (ikan gabus) dan ikan laut yang dijual pedagang besar (bermerek) maupun pedagang kecil di beberapa tempat kota Palembang. Pengujian sampel pempek menggunakan metode SSA yang dilakukan di Laboratorium Balai Riset dan Standardisasi Nasional Palembang dimana hasilnya dikomparasi dengan baku mutu logam berat dalam ikan dan olahannya menurut BSN (SNI 7387 : 2009), yaitu logam timbal : 0,300 mg/kg dan logam kadmium : 0,100 mg/kg. Hasil pengujian diperoleh data kandungan logam timbal di dalam beberapa pempek rebus baik yang berbahan baku ikan gabus maupun ikan laut yang dijual oleh pedagang besar maupun pedagang kecil sudah melebihi baku mutu. Kadar logam timbal dalam pempek rebus ikan gabus sebesar 1,010 mg/kg (kadar terendah) dan 2,910 mg/kg (kadar tertinggi), sedangkan kadar logam timbal dalam pempek rebus ikan laut sebesar 1,135 mg/kg (kadar terendah) dan 3,405 mg/kg (kadar tertinggi). Sedangkan kandungan logam kadmium di dalam pempek rebus baik yang berbahan baku ikan gabus maupun ikan laut masih di bawah baku mutu yaitu kurang dari 0,0006 mg/k

Pengaruh pH , konsentrasi isolat chlorella vulgaris dan waktu pengamatan terhadap tingkat cemaran limbah cair crumb rubber

The purpose of this study was to determine the influence of microalgae concentration, pH and time of observation of the levels of pH, biochemical oxygen demand (BOD), chemical oxygen deman (COD), total suspended solids (TSS), and  ammonia on crumb rubber waste water. This study use the Completely Randomized Design-factorial which consisting of three factors. The first factor is the concentration of microalgae (K) with K1=5%, K2 =10%, K3=15%  and K4=20%, the second factor is pH (P) with P1=pH7, P2=pH 8, P3=pH 9 and the third factor is the time of observation (W) with the standard of 1,2,3,4,5,6,7,8,9,10. The variables that were observed were pH, BOD, COD, TSS, and ammonia. The results showed that the microalgae concentration, pH and time of observation has significant effect on pH, BOD, COD, TSS, and ammonia. Combination treatment of microalgae concentration of 5% and a pH of 7 and time of 5th observation (K1P1W5) is the best treatment to reduce crumb rubber waste water according to Government Regulation of South Sumatera Number 8 Year 2012 (Per. Gub. Sum.Sel. 8 Th 2012) and Kep.Men. LH No. 51/Men LH/10/1995 with a  pH of 7.72, the BOD of 58.3667 mg/L, COD of 108.5700 mg/L, TSS of 3.0300 mg/L, and ammonia of 3.3500 mg/L. Keywords: crumb rubber waste,  concentration of microalgae, pH AbstrakTujuan dari penelitian ini adalah mengetahui pengaruh konsentrasi mikroalga, pH  dan waktu pengamatan terhadap kadar pH, biochemical oxygen demand (BOD), chemical oxygen deman (COD), total suspended solids (TSS), dan amonia limbah cair crumb rubber. Penelitian ini menggunakan rancangan acak lengkap faktorial  yang terdiri  tiga faktor. Faktor pertama yaitu konsentrasi mikroalga (K) dengan taraf K1= 5%,K2=10%,K3=15% danK4=20%, faktor kedua  yaitu pH  (P)  dengan taraf P1=pH7, P2=pH 8 dan P3=pH 9 dan faktor  ke tiga yaitu waktu pengamatan (W) dengan taraf 1 s/d 10. Peubah yang diamati adalah pH, BOD, COD, TSS, dan amonia. Hasil penelitian menunjukkan  bahwa Kosentrasi mikroalga, pH dan waktu pengamatan  berpengaruh  nyata terhadap pH, BOD, COD, TSS, dan amonia. Kombinasi perlakuan konsentrasi  mikroalga 5% dan pH 7 dan waktu pengamatan  ke-5 (K1P1W5) merupakan perlakuan  terbaik untuk menurunkan  limbah crumb rubber  sesuai Per. Gububernur  Sumatera Selatan . No.8  Tahun 2012 dan Keputusan Menteri Lingkungan Hidup No. 51/Men LH/10/1995 dengan  nilai  pH  sebesar 7,72, BOD sebesar  58,3667  mg/L, COD sebesar 108,5700 mg/L, TSS sebesar 3,0300  mg/L,  dan amonia sebesar  3,3500 mg/L. Kata Kunci: limbah  crumb rubber, konsentrasi mikroalga, p

Pengaruh Suhu dan Waktu Vulkanisasi terhadap Karakteristik Kompon Sol Karet Cetak Berbahan Pengisi Arang Cangkang Sawit

The purpose of this research was to study the effect of temperature and time of vulcanization in rubber sole compound manufacturing by utilizing palm shell charcoal as filler. The research was carried out at Industrial Research and Standardization Laboratory Palembang on May to November 2012. Experimental design used in this study was factorial completely randomized design (CRD). Two factors were investigated, namely temperature (designed as T with the following three levels: 130, 140 and 150 °C) and vulcanization time (designed as W with the following levels, 10, 12 and 14 minutes). The observed physical parameters were according to SNI 0778: 2009, including tensile strength, elongation at break, hardness and tear strength. The results showed that temperature and time of vulcanization significantly affected all physical parameters. The best physical properties result was obtained in the treatment T1W1 (vulcanization temperature of 130 °C and vulcanization time of 10 minutes) with the following values: tensile strength of 17.567 N/mm2, elongation at break of 578.33%, hardness of 59 Shore A and tear strength of 5.167 N/mm2 with all physical parameters met SNI quality standard

Sensitivitas Bakteri Gram Positif terhadap Katekin yang Diekstraksi dari Gambir (Uncaria gambir)

Research about sensitivity of Gram-possitive bacteria toward catechin extracted from gambir product has been con-ducted. The results showed that treatment with 6 % catechin extracts affects the growth of Gram-possitive bacteria (Staphylococcus mutans, S. aureus, and B. subtilis). Both S. mutans and S. aureus were inhibited significantly by the extract. Antibacterial activities of (+)-catechin extracted from gambir caused the cell damage irreversibly. Even by ad4bactericidal property. Furthermore, addition of 4, 6, and 8 % (w/v) of the extracts to the media had been carried out toinvestigate the rate of inhibition. The results showed that the  addition of 4 % of the extracts slightly inhibit the Gram- possitive bacteria. The addition of 6 and 8 % of the extract showed that the growth of  both S. mutans and S. aureus decline during one hour, while B. subtillis still resistant to the catechin. It could be concluded that S. mutans was the most sensitive bacteria to the catechin extracted from gambir followed by S. aureus and B. subtilis.ABSTRAKTelah dilakukan penelitian tentang sensitivitas bakteri Gram positif terhadap katekin yang diekstraksi dari gambir.Hasil penelitian menunjukkan bahwa perlakuan dengan ekstrak ketekin 6 % mempengaruhi pertumbuhan bakteri Gram positif (Staphylococcus mutans, S. aureus, and B. subtilis). S. mutans dan S. aureus dihambat oleh ekstrak secara nyata. Aktivitas antibakteri ekstrak katekin dari gambir menyebabkan kerusakan sel secara permanen. Sel tetap tidak dapat tumbuh meskipun ke dalam medium ditambahkan MgSO . Hal itu berarti bahwa ekstrak ketein dari gambir mempunyai sifat bakterisidal. Penambahan ekstrak katekin ke dalam medium dengan konsentrasi 4, 6 dan 8 % sudah dilakukan un-tuk melihat laju penghambatan pertumbuhan bakteri. Hasilnya menunjukkan bahwa penambahan 4 % ekstrak ketekin sedikit menghambat pertumbuhan bakteri Gram positif. Penambahan 6 dan 8 % ekstrak ketekin ke dalam medium menyebabkan pertumbuhan S. mutans dan S. aureus menurun setelah satu jam, sedangkan B. subtillis tetap tahan terhadap ekstrak ketekin. Sehingga dapat disimpulkan bahwa S. mutants paling sensitif terhadap ekstrak katekin dari gambir, diikuti oleh S. aureus dan B. subtilis

Difusivitas Panas dan Umur Simpan Pempek Lenjer

The objectives of this research were to study the effect of fish and flour formulation as well as centre point temperature on the thermal diffusivity and shelf life of pempek lenjer. The parameters observed were the temperature of pempek at several position: i.e. (r0) = 0 cm, r1 = 1 cm, r2 = 2 cm, cooking time, change of textural value, total volatile nitrogen and total microbes of pempek during storage. Data temperaturedistribution was analyzed by using diffusivity at center point model, and random diffusivity models through computer program of Engineering Equation Solver (EES) Ver 8.91. The shelf life data was analyzed by usinglinear regression to determine the relationship between storage time and the measured variables which was followed by calculating using Arrhenius method to compare the decrease of pempek lenjer quality. The results showed that thermal diffusivity coefficient of pempek lenjer for formula 1 was in the range of 0.321 to 1.515 .10-7 m2/s, for formula 2 was in the range of 0.297 to 1.389.10-7 m2/s, for formula 3 was in the rangeof 0.378 to 1.471 . 10-7 m2/s and for formula 4 was in the range of 0.2778 to 1.620.10-7 m2/s.The research results showedthat longerstorage time results in lower values of texture, but produced higher value oftotal volatile nitrogen and total microbes. The lowest Eavaluefrom the measured variablewas totalmicrobes which can be used as the main parameter of deterioration for pempek lenjer during storage. The shelf lifeof pempek lenjer based on total microbes value was in the range of 27 to 33 hour

KARAKTERISTIK KOMPON KARET DENGAN BAHAN PENGISI ARANG AKTIF TEMPURUNG KELAPA DAN NANO SILIKA SEKAM PADI

The objective of the research was to the characterize rubber compound added with the fillers of activated coconut shell carbon and nano silica from rice husks. The experiment was done based on factorial completely randomized design with two factors as treatments with three replications. The first factor was the concentration of activated coconut shell carbon (0, 10, 20, 30, 40 and 50 phr), and the second factor was nano-sized (350 to 400 nm in diameter) silica from rice husks (50, 40, 30, 20, 10 and 0 phr). The parameters measured included the hardness, tensile strength, elongation at break, and abrasion resistance. The results showed that the addition of activated coconut shell carbon and nano-sized silica from rice husks, as well as the interactions had highly significant effect on all parameters. The hardness of rubber compounds ranged from 24 to 58 Shores A, the tensile strength were15 to 71 N/m2, the elongation at breakswere108 to 689%, and the abrasion resistances ranged 427 to 1002 cm3. The addition of activated coconut shell carbon and nano-sized silica from rice husk increased the hardness, decreased the tensile strength, elongation at break and abrasion resistance of the rubber compound. The treatment of A2S2 (10phr of activated coconut shell carbon and 40 phr of nano-sized silica from rice husk), A4S6 (30phr of activated coconut shell carbon and 0 phr of nano-sized silica from rice husk) and A5S5 (40phr of activated coconut shell carbon and 10 phr of nano-sized silica from rice husk), met the requirements of the Indonesian National Standards for pads dock rubber compound (SNI 06-3568-2006).Keywords: coconut shell, rice husk, rubber compound, silic