Ilmannafian, Adzani Ghani
Jurnal Teknologi Agro-Industri

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Pengolahan Limbah Cair Pabrik Kelapa Sawit dengan Metode Filtrasi dan Fitoremediasi Menggunakan Tanaman Eceng Gondok (Eichhornia Crassipes) Ilmannafian, Adzani Ghani; Lestari, Ema; Khairunisa, Fitria
Jurnal Teknologi Lingkungan Vol. 21 No. 2 (2020)
Publisher : Center for Environmental Technology - Agency for Assessment and Application of Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29122/jtl.v21i2.4012

Abstract

ABSTRACTPalm oil mill effluent (POME) is a side product from oil palm processing activities with potential environmental pollution. Its smells, colored appearance contains high COD, BOD, and TSS values. Thus, the processing of POME is crucial. In treating this wastewater, filtration and phytoremediation methods can be applied. This study aimed to evaluate the performance of the POME treatment using filtration and phytoremediation methods using water hyacinth (Eichhornia crassipes). This research method includes a sampling process, tub reactor construction with four filter ingredients (sand, gravel, coconut fiber, and sponge), the dilution of POME (concentration of 100%, 75%, and 50%), phytoremediation, filtering and testing of sample parameters. The parameters tested were BOD, COD, TSS, pH, and physical properties, including color, smell, and turbidity. The results of this study showed that the application of POME treatment with water hyacinth was not yet effective, supported by the following research results of the treatment concentration of 100%, 75%, and 50% with BOD levels respectively 894.7 mg/l, 304.15 mg/l, and 77.03 mg/l, COD levels respectively 4,320 mg/l, 1,120 mg/l, and 440 mg/l, TSS levels were 400 mg/l, 200 mg/l and 0 mg/l respectively. While, pH results for those treatments are 8,8 and 9 respectively.Keywords: filtration, liquid waste, phytoremediation, water hyacinthABSTRAKKegiatan operasional Pabrik Kelapa Sawit menghasilkan produk samping (By-Product) salah satunya limbah cair yang berbau, berwarna, mengandung nilai COD, BOD serta TSS yang tinggi berpotensi mencemari lingkungan, sehingga pengolahan limbah cair di pabrik kelapa sawit sangat penting. Filtrasi dan fitoremediasi adalah metode yang dapat digunakan dalam mengolah limbah cair pabrik kelapa sawit. Penelitian ini bertujuan untuk menganalisis hasil pengolahan limbah cair pabrik kelapa sawit dengan metode filtrasi dan fitoremediasi menggunakan tanaman eceng gondok (Eichhornia crassipes). Metode penelitian ini meliputi proses sampling, membuat bak reaktor berukuran 60 cm x 40 cm x 40 cm dengan 4 media penyaring (pasir, kerikil, serabut kelapa dan spons), kemudian melakukan pengenceran limbah cair pabrik kelapa sawit dengan konsentrasi 100%, 75% dan 50%, fitoremediasi, penyaringan dan pengujian sampel parameter BOD, COD, TSS, pH dan Uji sifat fisik meliputi warna, aroma dan kekeruhan. Hasil penelitian ini menyatakan bahwa aplikasi pengolahan limbah PKS dengan tanaman enceng gondok belum efektif, dengan ditunjang hasil penelitian sebagai berikut : 100%, 75%, dan 50% dengan kadar BOD berturut-turut 894,7 mg/l, 304,15 mg/l, dan 77,03 mg/l, kadar COD berturut-turut 4.320 mg/l, 1.120 mg/l dan 440 mg/l, kadar TSS berturut-turut 400 mg/l, 200 mg/l dan 0 mg/l dan pH berturut-turut 8,8 dan 9.Kata kunci: eceng gondok, filtrasi, fitoremediasi, limbah cair 
Pengaruh Substitusi Tepung Labu Kuning (Cucurbita moschata) Terhadap Sifat Kimia dan Sensori Pancake Hairiyah, Nina; Ilmannafian, Adzani Ghani; Wulandary, Mella
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v7i1.3201

Abstract

Pancake is a dish that has a sweet and savory taste than baked in a frying pan and is round and flat. So far, pancakes are made from wheat flour, thus increasing the use of wheat flour. Therefore, it is necessary to reduce dependence on wheat flour. One way is to optimize local ingredients, one of which is pumpkin. Based on this background, research was carried out with the following objectives: 1) Analyzing the effect of pumpkin flour substitution on the chemical and sensory characteristics of the pancakes produced 2) Determining the best formulation of pumpkin flour substitution in making pancakes to produce the preferred pancakes. The object of research in this study was a pancake substitution of pumpkin flour which was different, namely 0%, 5%, 15%, 25%. The data analysis method used was the ANOVA method and to find the best formulation used the preference test (Hedonic). The results of the ANOVA study showed that the addition of pumpkin flour had a significant effect on the water content, ash content, fat content and carbohydrate content of the pancakes. The pancake sample that the public likes is sample F2 with the addition of 15% pumpkin flour.