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The effect of pH and operation mode for COD removal of slaughterhouse wastewater with Anaerobic Batch Reactor (ABR) Maria Octoviane Dyan; Gita Permana Putra; Budiyono Budiyono; Siswo Sumardiono; Tutuk Djoko Kusworo
Waste Technology Vol 3, No 1 (2015)
Publisher : Diponegoro University

Disposal of industrial wastes in large quantities was not in accordance with today's standards of waste into environmental issues that must be overcome with proper treatment. Similarly, the abattoir wastewater that contains too high organic compounds and suspended solids. The amount of liquid waste disposal Slaughterhouse (SW) with high volume also causes pollution. The research aim to resolve this problem by lowering the levels of BOD-COD to comply with effluent quality standard. Anaerobic process is the right process for slaughterhouse wastewater treatment because of high content of organic compounds that can be utilized by anaerobic bacteria as a growth medium. Some research has been conducted among abattoir wastewater treatment using anaerobic reactors such as ABR, UASB and ASBR. Our research focuses on the search for the optimum results decline effluent COD levels to match the quality standards limbah and cow rumen fluid with biodigester ABR (Anaerobic Batch Reactor). The variables used were PH of 6, 7, and 8, as well as the concentration ratio of COD: N is 400:7; 450:7, and 500:7. COD value is set by the addition of N derived from urea [CO(NH2) 2]. COD levels will be measured daily by water displacement technique. The research’s result for 20 days seen that optimum PH for biogas production was PH 7,719 ml. The optimum PH for COD removal is PH 6, 72.39 %. The operation mode COD:N for biogas production and COD removal is 500:7, with the production value is 601 ml and COD removal value is 63.85 %. The research’s conclusion, the PH optimum for biogas production was PH 7, then the optimum PH for COD removal is PH 6. The optimum operation mode COD:N for biogas production and COD removal was 500:7

PENGEMBANGAN PRODUKSI BIOGAS DARI LIMBAH PEMBUATAN BIODIESEL JARAK PAGAR (Jatropha curcas seed cake) Y Yufidani; Bakti Jos; Siswo Sumardiono
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 3, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Biogas is a fermentation process using anaerobic bacteria to convert organic compounds into gas with high composition of methane. Use of jatropha curcas as a biodiesel’s resources remains a problems, seed cake of jatropha curcas contains phorbol esters that is toxic. This research focused on getting an optimum yield of biogas production from jatropha curcas seed cake using additive material to reach optimum C/N ratio. Optimum C/N ratio on biogas production was range 20-30, but jatropha curcas seed cake had C/N ratio about 9/1, so it needs to be added carbon source in order to achieve optimum C/N ratio. Carbon sources that added were paddy straw and tapioca wastewater as a solvent. Process of biogas production in this research use 3 variables, that are the number of jatropha seed cake total solid, the addition of paddy straw, and using tapioca wastewater as solvent. The result showed that the optimum composition in biodigester was jatropha seed cake 6% w/v, paddy straw 3% w/v, ruminant bacteria 10% v/v, and water as solvent. The yield of biogas reached 0,163 m3/kg total solid.

KONVERSI ASAM SIANIDA MENJADI PROTEIN DALAM TEPUNG UBI KAYU DENGAN FERMENTASI MENGGUNAKAN Rhizopus oligosporus Ferry Nanda Ardhianto; Mayang Gitta Pawitra; Siswo Sumardiono
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 2, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Tepung ubi kayu merupakan salah satu alternatif tepung yang dewasa ini sering ditemukan di pasaran. Tepung ubi kayu adalah hasil fermentasi dengan bahan baku ubi kayu yang diolah lebih lanjut menjadi tepung. Namun, tepung ubi kayu umumnya mempunyai residu glukosa siaongenik yang tinggi yaitu sebesar 62 mg (Adindu, M.N, 2003) yang memiliki kecenderungan sebagai racun. Pada penelitian ini, sianida terikat dikurangi kadarnya dengan mengkonversikannya menjadi protein dengan bantuan kapang Rhizopus oligosporus. Sedangkan sianida terlarut di hilangkan dengan bantuan perendaman dengan larutan garam serta larutan buffer. Selain itu, larutan buffer juga mengontrol pH menjadi kisaran netral, karena pada range ini sianida terikat menjadi lebih mudah untuk terkonversi. Tujuan penelitian ini adalah untuk mengetahui seberapa besar pengaruh perlakuan kombinasi perendaman dengan garam, perendaman dengan larutan buffer serta fermentasi dengan Rhizopus oligosprus terhadap kadar asam sianida dan kadar protein yang tersisa di dalam tepung ubi kayu. Variabel yang dipelajari antara lain %berat Rhizopus oligosporus, lama waktu fermentasi (12 jam sampai 72 jam) dan perbedaan bentuk ubi kayu saat fermentasi yaitu chips dan parutan. Dari penelitian didapat hasil bawah kadar sianida terendah diperoleh dari fermentasi selama 72 jam pada media ubi kayu parut. Sedangkan kadar protein tertinggi diperoleh dari fermentasi dengan media ubi kayu chips.

STUDI EKSPERIMENTAL ALAT PENGERINGAN GABAH SISTEM RESIRKULASI KONTINYU TIPE KONVEYOR PNEUMATIK Listiyana Riska; Rahim Arlanta S; Siswo Sumardiono
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 2, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Drying paddy by using conventional method is irrelevant to used nowadays. The need of grain increasing each year is one of the main factor that pushes scientist to invent new methods of drying paddy grain. The old method is unusefull since it takes up space, needed the sun as the drying media which causes a long drying time. One of the alternative of drying paddy grain is by using mechanic dryer. By using this type of dryer, the process of drying takes faster comparing to the old method and the distribution of grain is supplied continuously. The dryer which uses pneumatic conveyor can be one of the solution due to its less energy consumption, a better drying result and high drying capacity. The variable used to identify drying performance is temperature and loading weight. From the experiment, it is resulted that the best temperature for drying paddy grain is 60 C with the weight loading of 150 gram.

MODIFIKASI TAPIOKA DENGAN KOMBINASI PROSES HIDROLISA ASAM LAKTAT DAN OKSIDASI HIDROGEN PEROKSIDA UNTUK MENINGKATKAN DAYA KEMBANG Devi Marietta Siregar; Desti Permata Sari; Siswo Sumardiono
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 1, Nomor 1, Tahun 2012
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Indonesia is one of the largest wheat importer. Wheat is consumed by most of Indonesian. Nowadays, the government is trying to find alternative material to substitute wheat with local material named cassava. Cassava is chosen because it has good potential to be developed in Indonesia. Native starch requires long time in reacting and cooking. Hence, the native starch with high purity can be readily modified by physical, chemical and enzyme process to many diversified products to improve the starch functionality and, consequently, encourage more industrial application. On this research, cassava starch modification is produced by combination lactic acid hydrolysis and oxidation using hydrogen peroxide. The results of this research are expected to be a food innovation in small and medium industries.The conclusion that we get is combination lactic acid hydrolysis and oxidation using hydrogen peroxide can increase the expansion of starch. The highest values for the sum of carbonyl dan carboxyl occured at pH 5, hydrogen peroxide concentration 2 %, temperature 40oC, and baking expansion 3,03 cm3/gr. The condition of oxidation that presented the carbonyl and carboxyl content of starch similar to the sun-dried cassava starch. The oxidation with H2O2 provides after hydrolisis cassava starch and produces more homogenous product. Optimal composition of the use of tapioca starch modification bread is 25% of modified tapioca and 75% of wheat flour which has baking expansion 3,03 cm3/gr.

MODIFIKASI UBI KAYU DENGAN PROSES FERMENTASI MENGGUNAKAN STARTER Lactobacillus casei UNTUK PRODUK PANGAN Muchlis Riki Darmawan; Patrick Andreas; Bakti Jos; Siswo Sumardiono
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 4, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Modification of cassava flour(MOCAF) is fermented cassava flour biomass with the help of microorganisms. Modification of cassava flour has a protein content and properties of the physicochemical better than regular cassava flour (without fermenting). Manufacture of modified cassava flour through several stages, namely the preparation of cassava (peeling, washing and cutting), fermentation, drying and the process of conversion chips dried into flour. Modified cassava flour can be produced by fermentation using a wide variety of microorganisms such as the culture of the Lactobacillus casei group of lactic acid.This research aims to know the influence of the concentration of a starter, a thick piece of cassava chips and the addition of nutrients to increased levels of protein as well as the changing nature of the resulting physicochemical. Fermentation is carried out using lactic acid cultures of Lactobacillus casei starter with a concentration of 1%, 3%, and 5% V and nutrients used is ammonium hydrogen phosphate 5% w. In the fermentation process used pieces of 2 mm thickness of chips, 4 mm and 6 mm.The fermentation process is carried out for 72 hours, with the room temperature. From the results obtained: improvement of the highest protein of 3.68% in 2 mm, 5% V variable,% solubility best of 1.63% at 2 mm, 5% V variable, swelling power best of 17.8% in 2 mm, 1% V variable,% carboxylic 0.4% on the largest variables 2 mm ,5% the best tensile strength in noodle products of 0,138 N/mm2 with ratio of 10% MOCAF and 90% of the flour, and pilus expand power of 261,71% on 5% V variable.

PENGERINGAN GABAH DENGAN MENGGUNAKAN PENGERING RESIRKULASI KONTINYU TIPE KONVEYOR PNEUMATIK Ivan Aditya Gunawan; Aulia Rahman Majid; Siswo Sumardiono
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 4, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Rice is one of the most important food commodities in the world. So we need to handle it seriously to reduce loss due to improper post-harvest handling. One of the post-harvest handling that noteworthy is the paddy grain drying process. Paddy grain drying process by conventional methods are often encounter many obstacles and no longer relevant to use. Therefore, required an innovative drying tool as an alternative to paddy grain drying.Recirculating paddy grain dryers with pneumatic conveyor could be an alternative, because it has several advantages that good quality dried grain and uniform, and easy to perform control during the drying process. The purpose of this study was to determine the effect of temperature and velocity of pneumatic air to the drying rate. The variables studied in this research isthe velocity of pneumatic airflow, and temperature of drying air. From the research we got that it will be running effectively at a temperature of 60 ° C and pneumatic air velocity of 20 m / s.

MODIFIKASI TAPIOKA DENGAN KOMBINASI PROSES HIDROLISA ASAM LAKTAT DAN OKSIDASI HIDROGEN PEROKSIDA UNTUK MENINGKATKAN DAYA KEMBANG Desti Permata Sari; Devi Marietta Siregar; Siswo Sumardiono
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 1, Nomor 1, Tahun 2012
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (87.926 KB)

Indonesia is one of the largest wheat importer. Wheat is consumed by most of Indonesian. Nowadays, the government is trying to find alternative material to substitute wheat with local material named cassava. Cassava is chosen because it has good potential to be developed in Indonesia. Native starch requires long time in reacting and cooking. Hence, the native starch with high purity can be readily modified by physical, chemical and enzyme process to many diversified products to improve the starch functionality and, consequently, encourage more industrial application. On this research, cassava starch modification is produced by combination lactic acid hydrolysis and oxidation using hydrogen peroxide. The results of this research are expected to be a food innovation in small and medium industries.The conclusion that we get is combination lactic acid hydrolysis and oxidation using hydrogen peroxide can increase the expansion of starch. The highest values for the sum of carbonyl dan carboxyl occured at pH 5, hydrogen peroxide concentration 2 %, temperature 40oC, and baking expansion 3,03 cm3/gr. The condition of oxidation that presented the carbonyl and carboxyl content of starch similar to the sun-dried cassava starch. The oxidation with H2O2 provides after hydrolisis cassava starch and produces more homogenous product. Optimal composition of the use of tapioca starch modification bread is 25% of modified tapioca and 75% of wheat flour which has baking expansion 3,03 cm3/gr.

Perbaikan Sifat Tepung Ubi Kayu Melalui Proses Fermentasi Sawut Ubi Kayu dengan Starter Bakteri Asam Laktat Annisa Kusumaningrum; Siswo Sumardiono
Jurnal Aplikasi Teknologi Pangan Vol 5, No 2 (2016): Mei 2016
Publisher : Indonesian Food Technologists

Produksi ubi kayu di Indonesia mencapai total produksi sebesar 28.000.000 ton/tahun. Ubi kayu ini sangat besar potensinya untuk dimanfaatkan sebagai tepung ubi kayu termodifikasi. Salah satu metode untuk memodifikasi ubi kayu yaitu dengan proses fermentasi ubikayu menggunakan starter bakteri asam laktat Lactobacillus casei. Pada proses fermentasi sawut ubi kayu, mikroba yang tumbuh menghasilkan enzim yang dapat menghancurkan sel ubi kayu dan mendegradasi polimer pati menjadi lebih pendek. Proses degradasi granula pati ini menyebabkan perubahan sifat fisikokimia terutama daya kembang dari tepung ubi kayu yang dihasilkan. Variabel yang mempengaruhi proses fermentasi yaitu konsentrasi starter bakteri asam laktat dan waktu fermentasi sawut ubi kayu. Sifat fisikokimia tepung ubi kayu dengan perlakuan fermentasi dapat mencapai hasil yang lebih baik. Penelitian fermentasi yang telah dilakukan, menyatakan bahwa fermentasi 48 jam dan konsentrasi 6 % v/v menunjukan nilai swelling power, tingkat pengembangan papatan, dan viskositas yang sangat baik. Nilai baking expansion dan hardness juga menunjukkan nilai yang cukup baik. Artikel ini mengulas kesimpulan penelitian yang pernah dilakukan penulis dan peneliti lainnya untuk didapat komparasi hasil-hasil penelitian.

Kinetic Study of Biogas Production from Animal Manure and Organic Waste in Semarang City by Using Anaerobic Digestion Method Fahmi Arifan; Abdullah Abdullah; Siswo Sumardiono
Indonesian Journal of Chemistry Vol 21, No 5 (2021)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.65056

The biogas fermentation from animal manure and organic waste was investigated with a comparison percentage of raw material used inside the digester with the anaerobic digestion process. Animal manure consists of cow dung and chicken manure, while organic waste consists of tofu liquid waste and cabbage waste. This study used a batch process that was operated at 55 °C incubator temperature for 90 days. The results of experimental data were predicted with a modified Gompertz model and first-order kinetic model. The equation of the modified Gompertz model to predict biogas production was with is cumulative production of methane; P∞ = methane production potential; Rm = maximum specific speed methane production; λ = is lag phase period or minimum time to produce biogas; e = math constant (2.7182) and t = biogas production cumulative time. The equation first-order kinetic model was Y = Ym (1-exp(-k). The highest biogas yield was obtained by variable 3 in both kinetic studies compared to 70% cow dung, 15% chicken manure, and 15% tofu liquid waste. Gompertz's kinetic study predicted variable three would produce 3273.20 mL/g of total solid (TS). In comparison, the first-order kinetic model predicted that variable three would produce 3517.95 mL/(g Ts).

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