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

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 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

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

Penentuan Difusivitas Panas Pempek Lenjer Selama Perebusan Menggunakan Metode Numeri

Koefisien difusivitas panas pada perebusan pempek lenjer harus diketahui, karena dapat ditentukan waktu pengolahan pempek yang tepat (optimal). Formula dan suhu akan mempengaruhi koefisien difusivitas panas.Tujuan penelitian adalah menentukan koefisien difusivitas panas pada perebusan pempek lenjer secara numerik. Variabel yang diukur adalah suhu sampel pada titik pusat (r0) = 0 cm, r1= 1 cm, r2= 2 cm, dan lama pemasakan pempek. Data yang diperoleh dianalisis menggunakan model difusivitas panas di titik sembarang dan model difusivitas panas di titik pusat, dengan program computer Engineering Equation Solver (EES) Ver 8.91.Hasil penelitian menunjukkan bahwa koefisien difusivitas panas pempek lenjer pada formula 1 adalah interval 0,321 - 1,515. 10-7 m/s, pada formula 2 adalah 0,297 - 1,389. 10-7 m2/s, pada formula 3 adalah 0,378 - 1,471. 10-7 m/s, dan formula 4 adalah 0,2778 - 1,620. 10-7 m2/s

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