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All Journal Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati
Sidharta, B. R.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Kemampuan Mikroorganisme Efektif dalam Mengolah Limbah Cair Pabrik Spiritus Lestari, H. N.; Atmodjo, P. Kianto; Sidharta, B. R.
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 13, No 3 (2008): October 2008
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (60.183 KB) | DOI: 10.24002/biota.v13i3.2575

Abstract

Proses produksi suatu industri senantiasa menghasilkan limbah yang harus diolah dengan baik agar tidak membahayakan lingkungan. Pabrik spiritus “X” di Yogyakarta telah mengolah limbah cairnya secara fikokimiawi, namun hasilnya masih kurang baik. Karakteristik limbah pabrik ini adalah berbentuk cair, berwarna hitam, bau, keruh, kandungan BOD 2.978 mg/l dan COD 103.433 mg l, sehingga nilainya sangat jauh di atas baku mutu (Kepmen: 03/men LH/I/1998). Untuk itu perlu dilakukan usaha-usaha mengolah lebih lanjut agar mutu limbah semakin mendekati baku mutu. Salah satu usahanya adalah mengolah lebih lanjut dengan metode biologi.
Pengaruh Acetobacter xylinum dan Ekstrak Kacang Hijau (Phaseolus radiatus L.) terhadap Produksi Nata dari Substrat Limbah Cair Tahu Souisa, George M.; Sidharta, B. R.; Pranata, F. Sinung
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 11, No 1 (2006): February 2006
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (424.688 KB) | DOI: 10.24002/biota.v11i1.2819

Abstract

Industrial waste-water has become a serious problem nationwide. However, one type of waste-water, i.e. tofu waste-water (whey), can be utilized as the source of nata de soya production. This present research is attempts to reveal the effect of various concentrations of inocula and green-bean extracts on nata productions from tofu waste-water. Ten combinations of treatment were applied and coded as A1 – A10. The parameters observed included physical and chemical characters of nata and nitrogen (N) contents. The results show that the increase in concentration of N and inocula will follow by the increase of water content, fiber content, plasticity, and N content of nata de soya produced. Highest thickness of nata was gained at 200 g/L concentration of green-bean extract and 100 ml/L concentration of inoculum.
Co-Authors Atmodjo, P. Kianto F. Sinung Pranata Lestari, H. N. Souisa, George M.