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Journal : Cassowary

Effectiveness of Sludge Microbial Consortia in the Bioremediation of Detergent-Containing Launderette Wastes Yan Ramona; Esti Arisetya Dewi; Yenni Ciawi; I Wayan Budiarsa Suyasa
Cassowary Vol 5 No 2 (2022): June
Publisher : Program Pascasarjana Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30862/casssowary.cs.v5.i2.162

Abstract

This project investigated the potential of microbial consortia obtained from several sources to reduce or eliminate detergent concentration in the wastes of launderette businesses found in the capital city of Bali. Before being used as active starters, the consortium of microbiota contained in the 3 waste sources was enriched in a medium containing (g/l); 1 glucose, 0.05 K2HPO4, 0.05 KH2PO4, 0.05 (NH4)2[Fe(SO4)2].6H2O, 0.01 MgSO4, 0.01 yeast extract, 1800 mL distilled water, and 200 mL of wastewater of launderette industries. An important parameter used to indicate microbial growth was the level of the volatile solid substrate (VSS) in the enrichment medium. The microbial culture that showed the highest VSS only was further investigated in the main experiments by observing its effectiveness in reducing detergent linear alkyl-benzenesulfonates (LAS) and the chemical oxygen demand (COD) of launderette wastes. In this project, microbial consortia developed from detergent-containing launderette wastes were the most active starter to decrease the COD and LAS detergent content following 7 days of exposure. This starter (microbial consortia developed from this launderette waste) showed the highest value of VSS when compared to those collected from other sources, and this was reached on day 4. In the main experiment, 85.5% and 91.9% reduction of LAS and the COD of the wastes, respectively, were observed following exposure of the launderette waste with this culture starter. This indicated that these microbial consortia have the possibility to be developed as a potential starter in larger scales of detergent bioremediation.
Pengaruh suplementasi buah dan lama fermentasi terhadap mutu organoleptik kombucha teh hitam Flavia Fionessa Falenda Shanzet; Ni Putu Indiani Sahaning Karna; Nadia Khairunnisa; Ayu Amelia; Alayna Himawan; Ida Bagus Gede Darmayasa; Yan Ramona
Cassowary Vol 6 No 1 (2023): Januari
Publisher : Program Pascasarjana Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30862/casssowary.cs.v6.i1.194

Abstract

ABSTRACT Kombucha is a beverage made from tea as its basic ingredient and fermented by active starter of microbial consortia. The flavor of this fermented beverage is determined by many factors, such as supplementation of the main raw ingredient with various fruits, sugar, and types of tea used as its main raw ingredient. The main objective of this research was to elucidate the effect of fruit supplementation (addition of Fuji apple and strawberry) on the organoleptic quality of the products, following incubation periods of 4, 8, and 12 days. A triplicate complete randomized factorial design (types of fruits combined with incubation period) was applied in the experiment. Organoleptic tests (include taste, aroma, and color of the products) were conducted by applying quisionere method involving 7 panelis. The results showed that types of fruits and incubation period significantly affected (p<0.05) the organoleptic quality of the kombucha products. Overall, combination of stroberry and incubation period of 4 days gave the best results (p<0.05) when compared to control (commercially sold kombucha) and other treatments, indicating that such product has potential to be widely commercialized. Keywords: Alcohol, fermented beverage, fermentation, kombucha, organic acids ABSTRAK Kombucha merupakan minuman hasil fermentasi yang terbuat dari bahan dasar teh setelah diinokulasi dengan mikroba starter. Cita rasa kombucha sangat ditentukan oleh penambahan suplemen, seperti gula, buah-buahan, dan jenis teh yang dipakai. Tujuan utama penelitian ini untuk mengelusidasi pengaruh penambahan jenis buah (buah apel dan buah strobery) dan lama waktu fermentasi (4, 8, dan 12 hari) terhadap kualitas organoleptik produk kombucha yang dihasilkan. Penelitian ini menggunakan rancangan acak lengkap factorial (jenis buah yang dikombinasi dengan lama fermentasi) dengan 3 kali ulangan untuk setiap kombinasi perlakuan. Uji organoleptik (rasa, warna, dan aroma) dilakukan dengan metoda kuesioner yang melibatkan 7 orang panelis. Hasil penelitian menunjukkan bahwa jenis buah dan lama fermentasi berpengaruh nyata terhadap tingkat kesukaan panelis pada produk kombucha. Secara keseluruhan, perlakuan kombinasi penambahan buah stroberi dan waktu fermentasi selama 4 hari memberikan hasil terbaik, dan berbeda nyata dengan kontrol maupun perlakuan lainnya. Hal ini mengindikasikan bahwa produk penelitian ini berpeluang untuk dipasarkan secara luas. Kata kunci: Alkohol, asam organik, fermentasi, kombucha, minuman terfermentasi
Co-Authors A. Line, Martin A.A. Ketut Darmadi Agestiawan, I. G. A. M. Agung Panji Dwipayana, I Dewa Alayna Himawan Anak Agung Gede Indraningrat Anak Agung Ketut Darmadi Anak Agung Ngurah Nara-Kusuma Ananda Sri Phartiswari Andriani, Luh Nyoman Ary Metta Anissa Maria Hidayati Ariwathi, Ni Luh Putu Ayu Amelia Bagas Susilo Batho, Yanuarius Felix Cok. Istri Dewiyani Cakrawati Cokorda Istri Sri Arisanti Dandy Bimantara Dewa Ayu Andriastini Dewa Ayu Swastini Diah Kharismawati Djereng Esti Arisetya Dewi Fainmarinat Selviani Inabuy Fainmarinat Selviani Inabuy Fernando Putra Flavia Fionessa Falenda Shanzet Fukuda Kenji Gabrina Tonyes, Silvia Gusti Ayu Dianti Violentina Gustu Widi Putra Hani, Ni Luh Helda Thorikul Affan I D.P. Kartika Pratiwi I Dewa Gede Cahyadi Kusuma I Dewa Made Sukrama I G. A. Widagda I Gusti Agung Gde Bayu Wirama I Gusti Ngurah Jemmy Anton Prasetya I Gusti Ngurah Kade Mahardika I Ketut Junitha I Made Oka Adi Parwata I Made Saka Wijaya I N.K. Widjaja I Nengah Sujaya I Putu Aditya Prayoga I Putu Oka Suartama I W BUDIARSA SUYASA I Wayan Suanda I Wayan Suardana I. M. A Sasmitha I.B. Oka Suyasa I.D.P.K. Pratiwi IBG Darmayasa Ida Ayu Ketut Ariningsih Ida Ayu Putu Suryanti Ida Ayu Sri Sinca Maha Uni Ida Bagus Gede Darmayasa Ida Bagus Gede Darmayasa Ida Bagus Made Suaskara Inabuy, Fainmarinat selviani Irma Damayanti K.R Suciptha Kadek Wegi Kurnilia KOMANG AYU NOCIANITRI Komang Dharmawan Kusuma, I Dewa Gede Cahyadi Meitini Proborini Wahyuni N. N. Rupiasi N.G.A Manik Ermayanti N.W.A. Utami Nadia Khairunnisa Nadya Treesna Wulansari Ni LUH ARPIWI Ni Luh Made Ema Juliasari Ni Luh Suriani Ni Made Susilawati Ni Made Teriyani Ni Made Utami Dwipayanti Ni Nengah Dwi Fatmawati Ni Nyoman Rupiasih Ni Putu Adriani Astiti Ni Putu Desy Aryantini Ni Putu Eka Leliqia Ni Putu Indiani Sahaning Karna Ni Putu Linda Laksmiani Ni Putu Suariani Ni Putu Widarini Ni Putu Widiantari Ni Wayan Eka Putri Gayatri Kastawa Ni Wayan Nursini NYOMAN SEMADI ANTARA Pande Gde Sasmita Julyantoro Pande Putu Ayu Sukmawati Putu Eka Sudaryatma Putu Rima Sintyadewi Retno Kawuri SANG KETUT SUDIRGA Sentot Joko Raharjo Septiari, I Gusti Ayu Agung Shetty, Kalidas Sri Wahyuni Sumartin N.W.E. Tadashu Urashima Teriyani, Ni Made Viviandari, I D. A. A Wayan Redi Aryanta Wulandari, Kristina YAYA RUKAYADI Yenni Ciawi Yoshitake Orikasa Yuji Oda Yulidia Iriani Yulidia Iriani Yuliya Ayu Lestari Yustiantara, Putu Sanna Zulfa, Rozifatul