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Imam Santosa
Politeknik Kesehatan Kementerian Kesehatan Tanjung Karang
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Journal : Manuju : Malahayati Nursing Journal

 1 
Efektifitas Koagulan Biji Asam Jawa untuk Menurunkan Kadar BOD dan TSS Pada Limbah Cair Domestik di Desa Hajimena Kecamatan Natar Kabupaten Lampung Selatan Prianto, Nawan; Widyaningsih, Gusti; Santosa, Imam
Malahayati Nursing Journal Vol 6, No 6 (2024): Volume 6 Nomor 6 2024
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/mnj.v6i6.12513

Abstract

ABSTRACT The impact of the growth of science and technology on the environment can be in the form of domestic liquid waste originating from the process of restaurant activities so that it must be treated for liquid waste so that it is safe when disposed of into the environment. Restaurant Wastewater is one of the producers of domestic liquid waste. Liquid waste treatment can be done by means of coagulation. The coagulant used in this study was tamarind seeds. Tamarind seeds which have been considered waste can be used as a natural coagulant in wastewater treatment because of the protein, tannin and antioxidant content in them. This study was conducted to determine the effect of coagulant dose variations (2g / ml, 4g / ml, and 6g / ml), stirring speed (40 rpm and 100 rpm) and stirring time (1 minute and 3 minutes) on the parameters of liquid waste, namely pH. , TSS and BOD. The results of this study are as follows: Characteristics of restaurant liquid waste have a BOD concentration of 131 mg / l, TSS 197 mg / l and a pH of 6.3, the largest reduction in BOD concentration in restaurant wastewater is the treatment of 6 gr coagulant dose, stirring time. 3 minutes and the stirring speed of 150 rpm is 84.48%, the largest decrease in TSS concentration in restaurant wastewater is the treatment of the coagulant dose of 6 gr, the stirring time of 3 minutes and the stirring speed of 150 rpm is 88.15%. The effect of Dose Variation on pH parameters is that the greater the coagulant dose causes the lower pH of the restaurant wastewater. There is a significant difference in the effect of variations in dose, stirring time and coagulant contact time on the average concentration of BOD Quality with P value (P-value) < 0.005 on the ANOVA TWO WA table, There is a significant difference in the effect of variations in dose, stirring time and coagulant contact time on the average TSS quality concentration with a P value (P-value) <0.005 in the ANOVA TWO WAY table, there is a significant difference in the effect of variations in dose, stirring time and contact time coagulant to the average concentration of pH quality with a P value (P-value) <0.005 in the ANOVA TWO WAY table. And the suggestion for this research is to do further research to adjust the pH of the coagulant so that it can pass the quality standard. Keywords: Tamarind Seed, Liquid Waste, Domestic   ABSTRAK Dampak pertumbuhan IPTEK terhadap lingkungan dapat berupa limbah cair domestik yang berasal dari proses kegiatan rumah makan sehingga harus dilakukan pengolahan terhadap limbah cair agar aman saat dibuang ke lingkungan. Air Limbah Rumah Makan merupakan salah satu penghasil limbah cair domestik. Pengolahan limbah cair dapat dilakukan dengan cara koagulasi. Koagulan yang dipakai dalam penelitian ini yaitu biji asam jawa. Biji asam jawa yang selama ini dianggap limbah dapat dimanfaatkan sebagai koagulan alami dalam pengolahan limbah cair karena kandungan protein, tannin dan antioksidan di dalamnya. Penelitian ini dilakukan untuk mengetahui pengaruh pemberian variasi dosis koagulan (2g/ml, 4g/ml, dan 6g/ml), kecepatan pengadukan (40 rpm dan 100 rpm) dan waktu pengadukan (1 menit dan 3 menit) terhadap parameter limbah cair yaitu pH, TSS dan BOD. Hasil penelitian ini adalah sebagai berikut : Karakteristik Limbah Cair Rumah Makan mempunyai kosentrasi BOD 131 mg/l, TSS 197 mg/l dan pH 6,3, Penurunan Kosentrasi BOD pada limbah Cair Rumah Makan terbesar yaitu pada perlakuan dosis koagulan 6 gr, waktu pengadukan 3 menit dan kecepatan pengadukan 150 rpm yaitu 84,48 %, Penurunan Kosentrasi TSS pada limbah Cair Rumah Makan terbesar yaitu pada perlakuan dosis koagulan 6 gr, waktu pengadukan 3 menit dan kecepatan pengadukan 150 rpm yaitu 88,15 %. Pengaruh Variasi Dosis Terhadap parameter pH adalah semakin besar dosis koagulan menyebabkan semakin rendah pH limbah cair rumah makan, Terdapat perbedaan pengaruh yang bermakna variasi dosis, waktu pengadukan dan waktu kontak koagulan terhadap rata-rata kosentrasi Kualitas BOD dengan nilai P (P-value) < 0.005 pada tabel ANOVA TWO WA, terdapat perbedaan pengaruh yang bermakna variasi dosis, waktu pengadukan dan waktu kontak  koagulan terhadap rata-rata kosentrasi Kualitas TSS dengan nilai P (P-value) < 0.005 pada tabel ANOVA TWO WAY,  terdapat perbedaan pengaruh yang bermakna variasi dosis, waktu pengadukan dan waktu kontak  koagulan terhadap rata-rata kosentrasi Kualitas pH dengan nilai P (P-value) < 0.005 pada tabel ANOVA TWO WAY. Dan Saran pada penelitian ini, melakukan penelitian selanjutnya dapat dilakukan pengaturan pH koagulan agar dapat melewati baku mutu. Kata Kunci:  Biji Asam Jawa, Limbah Cair, Domestik
Co-Authors -, Hana Syakirah Achmad Haldani Destiarmand Achmad Iqbal Achmad Syarief Adhi Nugraha Adhitama, Gregorius Prasetyo Agus Aktawan, Agus Alfian Alfian Amillia, Amillia An-nisaa Kurnia Widianti, An-nisaa Kurnia Andreas Rio Adriyanto Andriyanto Wibisono Anggraeni, Galuh Ajeng Anggri Indraprasti, Anggri Anis Marjukah Annisa, Sonia Nur Arianti, Theresia Arie Nugroho, Arie Arif Julianto Sri Nugroho, Arif Julianto Sri Arif Sutrisno Astuti, Titi Ayuningtyas, Hartini Br Ginting, Daria Br. Ginting, Daria Chusna, Firda Mahira Alfiata Deddy Wahjudi Desti R. Pratama Desyandri Desyandri Dhias Cahya Hakika Dhiyaurrakhman, Mohamad Zaidan Dwi Bambang Putut Setiyadi Efendi, Ali Satri Ekawardhani, Yully Ambarsih Eming SUDIANA, Eming Endah Sulistiawati Euis Tintin Yuningsih Fadli, Muhammad Rijal Fanany, Syukri Faozan, Muhamad Faradilla, Diva Zulni Fatonah, Khusnul Ferizal Masra Fitriani, Janiatun Ginting, Daria Br Hafiz Azis Ahmad, Hafiz Azis Handayani, Armitha Hariyadi Harlinda Syofyan Hikmawaty, Lisna Ida Ayu Dyah Maharani, Ida Ayu Dyah Ifan Iskandar Ika, Rika Maisyah Irfansyah Irfansyah Jonuzi, Vjollca Jovandy Octodevara Kartika, Diah Ayu Ika Kiki Zakiah Darmawan Kukuh Rizki Satriaji, Kukuh Rizki Kusuma Wardani, Tiara Aqwa Aningrum Kwarti, Tanti Andira Lestari, Soetji Manuseng, Aprilla Samsiar Mareli Telaumbanua Markhatus S, Arum Maryudi Maryudi Masrukin Mei Ahyanti Mohamad Annas Mohammed, Hamad Khudhair Muchlas Suseno Muhammad Ihsan DRSAS murwanto, bambang Muslihuddin Muslihuddin, Muslihuddin Mutahir, Arizal Nadhifa, Reynita Nadia Elok Putranti Nadia Lupita Raharjo Nana Sulaksana Nanang Martono Nisaa, Shofiyatun Noorwatha, I Kadek Dwi Novitasari Novitasari Novrizal Primayudha Nur Sholihah, Nur Nuri Aslami Nurkhamidah, Neni Nurlina, Devi Fatma Nyai Kartika Pindi Setiawan Prabu Wardono Pramatya Nisaka Pratiwi, Tiara Putri Prayudhy Yushananta Prianto, Nawan Pribadi Widodo Primadata, Ankarlina Pandu Putra, I Wayan Daryatma Rachmita Maun Harahap Rahayu, Aster Rahayu, Retno Sri Rajiv Umardi, Muhammad Reiza D. Dienaputra Remawa, Anak Agung Gede Rai Rheza Rahardi Rifan, Muhammad Rilya Krisnawati Sadikin, Irma Savitri Samsi Setiadi Sandra Rianna Quigley SARASWATI, RIA Saraswati, Ria Saraswati Sari, Yumelda Sekar Ayu, Anisa Panca Seli, Fenny Yutika Sendra Hestiningrum Siahaan, Tiurma Sintia, Dhea Wahyu Siti Salamah Suhendra Suhendra Suhendra Sujito, Enro Supriyono Supriyono Suranto, Much Surya Saputra, Deny Sutarno Sutarno Sutarto Sutarto Syarifah, Khariratus Syofyan , Harlinda Syska Lady Sulistyowatie Tati Baina Gultom Taufik Budhi Pramono Trigunarso, Sri Indra Tyas Retno Wulan Ulum, Muhamad Bahrul Vicontie, Cecilia Vita Istihapsari, Vita Wardhianna , Sotyania Wardiyono, FX Widjaja Martokusumo, Widjaja Widyaningsih, Gusti Wijayanti, Roro Anggun Wildan Aulia, Wildan Wulandari, Dewi Muharromah Wulandari, Rossy Yafie, Azmi Ali Yasraf Amir Piliang Yogi Biondy Zufialdi Zakaria, Zufialdi