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Harun Al Rasyid
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Potensi Pemanfaatan Limbah Organik dari Pasar Tradisional di Bandar Lampung Sebagai Bahan Baku Pembuatan Kompos Dan Biogas Harun Al Rasyid
Inovasi Pembangunan : Jurnal Kelitbangan Vol 3 No 02 (2015): August 2015
Publisher : Balitbangda Provinsi Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (387.176 KB)

Abstract

The objectives of this research are to know the potential of organic waste in traditional market in Bandar Lampung that can be used as raw materials of composting, to know the quality of compost that was produced, and the biogas production from composting. This research was done by two steps, (1) measurement the weight and volume of organic waste and (2) compost and biogas production. The data obtained were analyzed by descriptive method that were shown on table and graph. The results showed that the potential of organic waste from five traditional markets in Bandar Lampung are 10.277 ton/day total weight and 43.378 m3/day total volume. The characteristics of compost which was produced are temperature 29.75oC, water content 89.41%, pH 5.31, C/N ratio 6.90, N-total 1.79%, phosphor (P) 1.05% and calium (K) 1.15%. The cumulative biogas production from 60 kgs organic waste during 28 days was 55.00 L with composition consist of N2 80.603%, CH4 5.520% and CO2 13.877%. The organic waste from five traditional markets in Bandar Lampung has potential to produce 6.166 ton of compost and 9,420.58 L of biogas.
PEMANFAATAN Lactobacillus casei DAN TAPIOKA DALAM UPAYA MENGHAMBAT KERUSAKAN TEMPE KEDELAI Lidya Tri Aptesia; Suharyono -; Harun Al Rasyid
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (267.208 KB) | DOI: 10.23960/jtihp.v18i2.175 - 184

Abstract

The objective of  this research was to test the effectivenes on the use of L.casei and tapioca as the addition nutrition to prevent the damage of soy tempeh.  The experiment was arranged in a complete randomized block design consisted of  two factors and 3 replications.  The first factor was the concentration of L.casei (0%, 1%, 1,5%, and 2%), the other factor was the concentration of tapioca (0%, 0,4%, 0,8%, and 1,2%).  The data were analyzed with analysis of variance then continued with Honestly Significant Differences Test (HSD Test) with significance level of 5% and 1%.  The result showed that the concentration of L.casei 2% and tapioca 0,8% was able to prevent the tempeh deterioration.  The shelf-life reached 9 days of storage, the product had a longer shelf-life compared to that of the control (soy tempeh with no treatment) which only had 3 days of shelf life. Key word : Lactobacillus casei, soybean, tapioca, tempeh
Co-Authors Lidya Tri Aptesia Suharyono -