Organic Fertilizer Production From Cattle Waste Vermicomposting Assisted by Lumbricus Rubellus

Composting is decomposition of compound in organic waste by specific treatment using microorganism aerobically. Natural composting for producing organic fertilizer from manure and market waste utilize long time processing and less equal to the market demand. Vermicomposting is a technique to produce high quality compos fertilizer from biodegradable garbage and mixture of red worm (Lumbricus Rubellus). In conventional compos production took 8 weeks of processing time, in vermicomposting only took half processing time of conventional technique. It is occurred by red worm additional ease cellulose degradation contain in manure which is could not decomposed with composting bacteria. The purposes of this research are to investigate the effect of manure comparison to red worm growth and to evaluate the effect of comparison between manure and market waste to red worm growth. This research was conducted by vary the weight of red worm (100 gr, 200 gr, 300 gr, 400 gr, 500 gr) and market waste addition (50 gr, 100 gr, 150 gr, 200 gr, 300 gr). Moreover, 3 kg of manure was mixed by various weight of red worm, while variation of market waste addition was involved 500 gr red worm and 3 kg manure mixture. Optimum increasing weight of red worm that was obtained by 100 gr red worm addition is 160 gr within 2 weeks. In added market waste variation, the highest increasing of red worm was resulted by 50 gr market waste addition, with 60 gr increasing weight of red worm. Production of casting fertilizer was highly effected by composition of used materials such as medium, manure and red worm comparison as well as market waste additiona

STUDI EKSPERIMENTAL ALAT PENGERINGAN GABAH SISTEM RESIRKULASI KONTINYU TIPE KONVEYOR PNEUMATIK

Drying paddy by using conventional method is irrelevant to used nowadays. The need of grain increasing each year is one of the main factor that pushes scientist to invent new methods of drying paddy grain. The old method is unusefull since it takes up space, needed the sun as the drying media which causes a long drying time. One of the alternative of drying paddy grain is by using mechanic dryer. By using this type of dryer, the process of drying takes faster comparing to the old method and the distribution of grain is supplied continuously. The dryer which uses pneumatic conveyor can be one of the solution due to its less energy consumption, a better drying result and high drying capacity. The variable used to identify drying performance is temperature and loading weight. From the experiment, it is resulted that the best temperature for drying paddy grain is 60 C with the weight loading of 150 gram

Studi Eksperimental Alat Pengeringan Gabah Sistem Resirkulasi Kontinyu Tipe Konveyor Pneumatik

Drying paddy by using conventional method is irrelevant to used nowadays. The need of grain increasing each year is one of the main factor that pushes scientist to invent new methods of drying paddy grain. The old method is unusefull since it takes up space, needed the sun as the drying media which causes a long drying time. One of the alternative of drying paddy grain is by using mechanic dryer. By using this type of dryer, the process of drying takes faster comparing to the old method and the distribution of grain is supplied continuously. The dryer which uses pneumatic conveyor can be one of the solution due to its less energy consumption, a better drying result and high drying capacity. The variable used to identify drying performance is temperature and loading weight. From the experiment, it is resulted that the best temperature for drying paddy grain is 60 C with the weight loading of 150 gram

Pengembangan Produksi Biogas Dari Limbah Pembuatan Biodiesel Jarak Pagar (Jatropha Curcas Seed Cake)

Biogas is a fermentation process using anaerobic bacteria to convert organic compounds into gas with high composition of methane. Use of jatropha curcas as a biodiesel\u27s resources remains a problems, seed cake of jatropha curcas contains phorbol esters that is toxic. This research focused on getting an optimum yield of biogas production from jatropha curcas seed cake using additive material to reach optimum C/N ratio. Optimum C/N ratio on biogas production was range 20-30, but jatropha curcas seed cake had C/N ratio about 9/1, so it needs to be added carbon source in order to achieve optimum C/N ratio. Carbon sources that added were paddy straw and tapioca wastewater as a solvent. Process of biogas production in this research use 3 variables, that are the number of jatropha seed cake total solid, the addition of paddy straw, and using tapioca wastewater as solvent. The result showed that the optimum composition in biodigester was jatropha seed cake 6% w/v, paddy straw 3% w/v, ruminant bacteria 10% v/v, and water as solvent. The yield of biogas reached 0,163 m3/kg total solid

Konversi Asam Sianida Menjadi Protein Dalam Tepung Ubi Kayu Dengan Fermentasi Menggunakan Rhizopus Oligosporus

Tepung ubi kayu merupakan salah satu alternatif tepung yang dewasa ini sering ditemukan di pasaran. Tepung ubi kayu adalah hasil fermentasi dengan bahan baku ubi kayu yang diolah lebih lanjut menjadi tepung. Namun, tepung ubi kayu umumnya mempunyai residu glukosa siaongenik yang tinggi yaitu sebesar 62 mg (Adindu, M.N, 2003) yang memiliki kecenderungan sebagai racun. Pada penelitian ini, sianida terikat dikurangi kadarnya dengan mengkonversikannya menjadi protein dengan bantuan kapang Rhizopus oligosporus. Sedangkan sianida terlarut di hilangkan dengan bantuan perendaman dengan larutan garam serta larutan buffer. Selain itu, larutan buffer juga mengontrol pH menjadi kisaran netral, karena pada range ini sianida terikat menjadi lebih mudah untuk terkonversi. Tujuan penelitian ini adalah untuk mengetahui seberapa besar pengaruh perlakuan kombinasi perendaman dengan garam, perendaman dengan larutan buffer serta fermentasi dengan Rhizopus oligosprus terhadap kadar asam sianida dan kadar protein yang tersisa di dalam tepung ubi kayu. Variabel yang dipelajari antara lain %berat Rhizopus oligosporus, lama waktu fermentasi (12 jam sampai 72 jam) dan perbedaan bentuk ubi kayu saat fermentasi yaitu chips dan parutan. Dari penelitian didapat hasil bawah kadar sianida terendah diperoleh dari fermentasi selama 72 jam pada media ubi kayu parut. Sedangkan kadar protein tertinggi diperoleh dari fermentasi dengan media ubi kayu chips

Pengeringan Gabah Dengan Menggunakan Pengering Resirkulasi Kontinyu Tipe Konveyor Pneumatik

Rice is one of the most important food commodities in the world. So we need to handle it seriously to reduce loss due to improper post-harvest handling. One of the post-harvest handling that noteworthy is the paddy grain drying process. Paddy grain drying process by conventional methods are often encounter many obstacles and no longer relevant to use. Therefore, required an innovative drying tool as an alternative to paddy grain drying.Recirculating paddy grain dryers with pneumatic conveyor could be an alternative, because it has several advantages that good quality dried grain and uniform, and easy to perform control during the drying process. The purpose of this study was to determine the effect of temperature and velocity of pneumatic air to the drying rate. The variables studied in this research isthe velocity of pneumatic airflow, and temperature of drying air. From the research we got that it will be running effectively at a temperature of 60 ° C and pneumatic air velocity of 20 m / s

Modifikasi Ubi Kayu Dengan Proses Fermentasi Menggunakan Starter Lactobacillus Casei Untuk Produk Pangan

Modification of cassava flour(MOCAF) is fermented cassava flour biomass with the help of microorganisms. Modification of cassava flour has a protein content and properties of the physicochemical better than regular cassava flour (without fermenting). Manufacture of modified cassava flour through several stages, namely the preparation of cassava (peeling, washing and cutting), fermentation, drying and the process of conversion chips dried into flour. Modified cassava flour can be produced by fermentation using a wide variety of microorganisms such as the culture of the Lactobacillus casei group of lactic acid.This research aims to know the influence of the concentration of a starter, a thick piece of cassava chips and the addition of nutrients to increased levels of protein as well as the changing nature of the resulting physicochemical. Fermentation is carried out using lactic acid cultures of Lactobacillus casei starter with a concentration of 1%, 3%, and 5% V and nutrients used is ammonium hydrogen phosphate 5% w. In the fermentation process used pieces of 2 mm thickness of chips, 4 mm and 6 mm.The fermentation process is carried out for 72 hours, with the room temperature. From the results obtained: improvement of the highest protein of 3.68% in 2 mm, 5% V variable,% solubility best of 1.63% at 2 mm, 5% V variable, swelling power best of 17.8% in 2 mm, 1% V variable,% carboxylic 0.4% on the largest variables 2 mm ,5% the best tensile strength in noodle products of 0,138 N/mm2 with ratio of 10% MOCAF and 90% of the flour, and pilus expand power of 261,71% on 5% V variable