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Journal : Kinetika

PEMANFAATAN LIMBAH AMPAS TEBU DENGAN MENGGUNAKAN HCl SEBAGAI AKTIVATOR UNTUK MENGURANGI DAMPAK LINGKUNGAN DARI LIMBAH INDUSTRI TAHU Hatina, Surya
KINETIKA Vol. 6 No. 2 (2015): KINETIKA 01072015
Publisher : Politeknik Negeri Sriwijaya

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Abstract

The research aims to determine the effectiveness of active carbon from sugarcane bagasse with activator substance of  HCl  in  decrease  the  value  of  COD  and  TSS  and  than  in    increase  the  value  of  DO  and  pH  in  tofu  liquid waste.The optimum condition of decrease the value of COD and TSS and also increase the value of DO and PH in tofu liquid waste is circulation time at 12 hours of fixed bed reaktor. The results of  the research show that decrease the value of COD from 123,7 mg/L to 41,6 mg/L or 66,37 %,  decrease the value of TSS from 335 mg/L to 103,8 mg/L or 69,1 %,  increase the value of  DO from 1,86 mg/L to 7,6 mg/L or 75,52 % and increase the value of pH from 3,53 to 4,66.
PEMANFAATAN HCl dan CaCl2 SEBAGAI ZAT AKTIVATOR DALAM PENGOLAHAN LIMBAH INDUSTRI TAHU Hatina, Surya; Komala, Ria; Wahyudi, Randa
KINETIKA Vol. 10 No. 1 (2019): KINETIKA 01032019
Publisher : Politeknik Negeri Sriwijaya

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Abstract

The purpose of this research is to determine the effectiveness of activated carbon from bagasse with activator subtances HCl and CaCl2 in reducing the parameters of COD and TSS and increasing the DO and PH parameters in the tofu processing waste. The optimum conditions in reducing the COD and TSS parameters and increasing the DO and PH parameters in the tofu processing waste are 12 hours of circulation time with a fixed bed reactor. The results of the study with the use of 0.3 M HCl activator has a better ability than 0.2 M CaCl in reducing COD and TSS values and increasing DO and PH values.The results ofusing activator substances HCL 0.3 M has a better ability than 0.2 M CaCl in reducing COD and TSS values and increasing DO and PH values. The decrease in COD value from 123.7 mg / L to 41.6 mg / L or 66.37%, a decrease in TSS value from 335 mg / L to 103.8 mg / L or 69.1%, an increase in DO value from 1.86 mg / L to 7.6 mg / L or 75.52%, and the increase in pH value from 3.53 to 4.66.