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All Journal Jurnal Pengendalian Pencemaran Lingkungan (JPPL) Maritime Park: Journal Of Maritime Technology and Socienty
Febrina, Asti
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Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering

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Enhancing the Nutritional Value of Coconut Meal for Aquaculture Feed through Fermentation with Rhizopus sp. and EM4 Sigiro, Oktavia Nurmawaty; Tiwi, Tiwi; Asta, Hidayat; Marito, Shinta; Febrina, Asti; Hadipramudita , Bayu Seta; Yani, Fitri; Lidia, Lidia; Nurmiza, Nurmiza; Yuda, Yuda; Zakiah, Zakiah
Maritime Park: Journal of Maritime Technology and Society Volume 4, Issue 2, 2025
Publisher : Department of Ocean Engineering, Faculty of Engineering, Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62012/mp.vi.44261

Abstract

Coconut meal is an agricultural waste that has not been widely utilized but still contains nutrients. This study aims to evaluate the effect of fermentation on the protein, fat, and carbohydrate content of coconut meal. Three main treatments were compared: unfermented coconut meal, coconut meal fermented with Rhizopus sp., and coconut meal fermented with EM4. The results of the analysis showed that unfermented coconut meal had a protein content of 34,77%, fat 8,84%, and carbohydrate 27,73%. Fermentation with Rhizopus sp. increased the protein content to 37,37%, decreased the fat content to 6.11%, and slightly increased the carbohydrate content to 23,04%. Meanwhile, fermentation with EM4 increased the protein content to 35.87%, decreased the fat content to 6.55%, and increased the carbohydrate content to 26.86%. Based on the results of the study, fermentation with Rhizopus sp. was more effective in increasing protein content and decreasing fat content compared to fermentation with EM4. Fermentation with EM4 showed a significant increase in carbohydrate content. In conclusion, the fermentation process can improve the nutritional quality of coconut meal, so that it can be a more nutritious alternative as animal feed
Pengaruh Penggunaan Bahan Perekat Tepung Sagu, Tapioka, dan Beras Terhadap Daya Bakar Briket Tempurung Kelapa Junardi; Febrina, Asti; Kartika, Yuni
Jurnal Pengendalian Pencemaran Lingkungan (JPPL) Vol. 6 No. 1 (2024): JPPL, Maret 2024
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat (P3M), Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/jppl.v6i1.1750

Abstract

The need for energy is increasing as the population grows. Efforts to produce alternative energy continue. One of them is by utilizing materials that are more environmentally friendly, more economical, and easily obtained. Therefore, the utilization of coconut sells in briquettes is one of the alternative fuels for energy fulfillment. The use of this material is also a form of handling coconut waste that has not been optimally utilized. The method used in making this briquette is by combining it with various types of adhesives such as sago flour, tapioca and rice with various variations in the on combustibility, moisture content, and shatter index. Variations in the amount of adhesive used were 6%, 8% and 10%. Drying of the briquettes was carried out in an oven with temperatures of 60°C. The results showed that the best briquettes in the 60°C drying temperature treatment had a combustibility value of 0.0300 gr/min with 10% sago adhesive. Moisture content is 3.8314% with 6% rice adhesive. Shatter index with a value of 0.0763% with 8% rice adhesive.
Co-Authors Fitri Yani Hadipramudita , Bayu Seta Hidayat Asta, Hidayat Junardi Junardi Lidia Lidia, Lidia Marito, Shinta Nurmiza, Nurmiza Sigiro, Oktavia Nurmawaty Tiwi, Tiwi Yuda, Yuda Yuni Kartika, Yuni Zakiah Zakiah