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All Journal Jurnal Bahan Alam Terbarukan PESARE: Science and Engineering Service Journal
Mukhlishien, Mukhlishien
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Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Engineering Environmental Science Materials Science & Nanotechnology Public Health

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Production of Single Cell Protein from Banana Peel Waste in Batch Fermentation Using Saccharomyces Cerevisiae Azwar, Azwar; Mukhlishien, Mukhlishien; Muslim, Abrar; Hadissa, Putri; Ningsih, Utari Hadi; Zanil, M. F.; Ali, J. M.
Jurnal Bahan Alam Terbarukan Vol 10, No 2 (2021): December 2021 [Nationally Accredited - Sinta 2]
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jbat.v10i2.34056

Abstract

Through engineering the fermentation process, it is hoped that new data can be obtained that will explain the ability of Saccharomyces cerevisiae to maximize the production of single-cell protein (SCP). SCP microorganisms have a high protein content, making them suitable for use as a human protein source as well as food additives in the cattle and fishing industries. The goal of this experiment is to see if the microbe Saccharomyces cerevisiae can generate SCP from banana peel waste. Some of the process variables used in this study include the variation in nutrition, fermentation time, and the effect of pH variations on SCP production. Where the variation in pH used is 3; 3.5; 4; 4.5; 5; and 5.5. As for the nutrients used, namely (NH4)2SO4 and KH2PO4 with a variety of nutrients, namely 0; 0.3; 0.6; 0.9; and 1.2 grams. Then the fermentation time was varied to 1,2,3,4 days. This study also analyzed the growth of microorganism cells using wet weight and dry weight with variations in pH and nutrition. The variation in nutrition is the same as the variation in the previous analysis of protein content, and the fermentation time is 1,2,3,4,5,6, and 7. In the analysis of protein content with Kjeldahl protein, the obtained optimal pH is 4.5 and the optimal protein content is 0.6 grams. As for the fermentation time, the optimal protein content is obtained on the 4th day. For the growth of microorganisms, the optimal pH is obtained at a pH value of 4.5 with optimal nutrition of 0.6 grams, and the optimal fermentation time is obtained on the 7th day.
Pemantauan Kualitas Lingkungan Pembangunan Ruas Jalan Lintas GeumpangPameu Munawar, Edi; Hisbullah, Hisbullah; Riza, Medyan; Mukhlishien, Mukhlishien; Syaubari, Syaubari; DS, Syahiddin
PESARE: Jurnal Pengabdian Sains dan Rekayasa Vol 3, No 2 (2025): Juni 2025
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pesare.v3i2.45763

Abstract

Pembangunan Ruas Jalan Lintas GeumpangPameu merupakan bagian dari program strategis nasional untuk meningkatkan konektivitas wilayah di Provinsi Aceh. Namun, kegiatan konstruksi seperti ini berpotensi menimbulkan dampak negatif terhadap lingkungan, khususnya kualitas udara, air, vibrasi, dan kebisingan. Oleh karena itu, dilakukan pemantauan kualitas lingkungan untuk memastikan pembangunan tetap sejalan dengan prinsip keberlanjutan. Pemantauan dilakukan pada tiga titik lokasi dengan parameter utama meliputi kualitas udara ambien, kualitas air, vibrasi lingkungan, dan kebisingan. Hasil pemantauan menunjukkan bahwa kualitas udara ambien masih berada di bawah baku mutu yang ditetapkan. Kebisingan dan vibrasi yang dihasilkan tergolong rendah dan tidak melebihi ambang batas yang dapat menyebabkan gangguan kesehatan. Sementara itu, kualitas air sebagian besar masih dalam batas aman, meskipun beberapa parameter seperti BOD, COD, dan logam berat menunjukkan nilai yang melebihi ambang baku mutu. Namun demikian, hasil analisis menyimpulkan bahwa peningkatan kadar tersebut lebih dipengaruhi oleh faktor lingkungan alami daripada aktivitas konstruksi. Pemantauan ini menjadi dasar penting dalam upaya pengelolaan dan pengendalian dampak lingkungan, serta dapat dijadikan rujukan bagi kegiatan serupa di masa mendatang.
Co-Authors Abrar Muslim Ali, J. M. Azwar Azwar DS, Syahiddin Edi Munawar Hadissa, Putri Hisbullah Hisbullah Medyan Riza Ningsih, Utari Hadi Syaubari Syaubari Zanil, M. F.