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Journal : Ecotrophic, Journal of Environmental Science

BIODEGRADATION DYE INDIGOSOL GOLDEN YELLOW IRC USING VERTICAL BIOSYSTEM Sophia Maria Oliva Lau; I Wayan Budiarsa Suyasa; James Sibarani
ECOTROPHIC : Jurnal Ilmu Lingkungan (Journal of Environmental Science) Vol 12 No 1 (2018)
Publisher : Master Program of Environmental Science, Postgraduate Program of Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (198.552 KB) | DOI: 10.24843/EJES.2018.v12.i01.p11

Abstract

The artificial waste of indigosol golden yellow irc dye has been processed using vertical biosystems with dimension of 30cm x 30 cm x 37 cm in the presence of Typha angustifolia Linnaeus plant and the addition of active mud seed from Batanta island road. The artificial wastes of indigosol golden yellow irc dye are made with concentrations of 25 mg / L. The processing of dye indigosol golden yellow irc is done by immersion system for 0, 1, 2, 3, until 4 days. Reduced concentration of indigosol golden yellow irc dye was measured using a uv-vis spectrophotometer and also measured the reduced concentration of COD, TDS and TSS. The results show vertical biosystem able to degrade The artificial waste of indigosol golden yellow irc dye, COD, TDS, and TSS are 47,80%; 41.17%; 76.51% and 63.06%. Keywords: Vertical Biosystems, Typha angustifolia Linnaeus, indigosol golden yellow irc
PEMANFAATAN EKOENZIM DARI KULIT BUAH-SAYUR UNTUK PENINGKATAN KUALITAS AIR DANAU BATUR DI KECAMATAN KINTAMANI BANGLI, BALI Suyasa, I Wayan Budiarsa; Susanah Rita, Wiwik; Irdhawati, Irdhawati; Gede Widihati, Ida Ayu; Wirajana, Nengah; Sibarani, James
ECOTROPHIC : Jurnal Ilmu Lingkungan (Journal of Environmental Science) Vol 18 No 1 (2024)
Publisher : Master Program of Environmental Science, Postgraduate Program of Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/EJES.2024.v18.i01.p08

Abstract

Eco enzyme production through the fermentation process of household waste, such as leftover fruit and vegetables can also be a solution to minimize waste from its source. This research aims to determine the effect of a mixture of organic materials, fruit and vegetable waste eco enzyme on pH, and the effect of eco enzyme dosage on improving the water quality of Lake Batur, Kintamani Bali. Making eco enzymes using vegetable and fruit waste. water, molasses in a ratio of 3: 10: 1. The liquid is fermented for 3 months while observing the fermentation process. Eco enzyme is harvested and filtered, ready for testing to improve the water quality of Lake Batur. The results of observations of making eco enzyme can be explained that in the first 4 weeks, there was a change in colour with shades of brown to reddish, after the fourth week the colour was relatively stable (no colour change. Changes in pH during the process of making eco enzymes were related to variations in the composition of organic material (vegetable residues. There was a decrease in pH). with an average of up to 1 digit, the highest reduction occurred in ingredients containing papaya, mango and mustard greens. Eco enzymes can improve water quality as indicated by several water quality parameters, but are not enough to achieve conformity with the established quality standards. Keyword: Eco Enzyme; Water Quality; Batur Lake