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All Journal JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan Jurnal Teknologi
Zuhra Amalia
Politeknik Negeri Lhokseumawe
Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Electrical & Electronics Engineering Mechanical Engineering Public Health

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KOMPOS PELLET DARI AMPAS KOPI GAYO ESPRESSO DENGAN STARTER ALAMI Zahra Fona; Eka Maryan Putri; Ummi Habibah; Raudah Raudah; Zuhra Amalia
JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan Vol 18 No 2 (2021): Jurnal Kesehatan Lingkungan Volume 18 No. 2, Juli 2021
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Kesehatan Lingkungan Banjarbaru

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (368.038 KB) | DOI: 10.31964/jkl.v18i2.310

Abstract

Compost is very useful for soil improvement, maintaining soil stability and fertility, and increasing micro nutrients required by plants. This study aims to determine the effect of using natural starters:  chicken manure (A), cow dung (S), and EM4 on composting time, compost pH, and the macro nutrient content made from Gayo espresso coffee waste. The waste of Gayo espresso coffee, which is available abundantly available in coffee shops, which is used as raw material for composting. Starters the form of A, S, a mixture of A with S, and EM4 are used to shorten composting time, and improve compost characteristics to conform to SNI standards. Gayo espresso coffee waste is mixed with starter A, starter mixture S. starter mix, and EM4 then fermented in a closed container. Compost pH measurements during the composting process are carried out every day until the pH is close to neutral, which indicates the compost is ripe. After composting, the products that were quickly formed from all treatment variables were tested for macro nutrient levels in the form of N, P, K and C / N ratios. The compost is printed in the form of pellets using a pelletizer mold. The test results showed that the use of 200g starter A (cow dung) and 6 ml EM4 produced compost within 25 days. The average acidity of the compost for all treatments ranged from 6.83. Micro nutrient content in the compost is 1.11% nitrogen, 0.81% phosphorus, 1.64% potassium and C / N ratio 11.06, according to SNI standards.
Pembuatan Asap Cair (Liquid Smoke) dari Limbah Serbuk Kayu Jati dan Kayu Pinus secara Pirolisis sebagai Pengawet Alami Nurul Izza; Alfian Putra; Zuhra Amalia
Jurnal Teknologi Vol 22, No 2 (2022): Oktober 2022
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/teknologi.v22i2.3130

Abstract

Research on making liquid smoke from teak and pine sawdust by pyrolysis which will be used as a natural preservative. Pine and teak sawdust carried out a pyrolysis process for 4 hours at a temperature of 400 oC using a pyrolysis reactor with a maximum capacity of 2 kg. The ratio of teak wood powder raw material: pine wood used 1:0; 0:1 and 1:1. Then purified by distillation with a distillation temperature of 100, 101-125, 126-150 oC. Liquid smoke application is used on tofu food with observation time of 2, 3, 4, 5 and 6 days. The quality of the liquid smoke produced is a mixture of sawdust and teak (1:1) at a distillation temperature of 126-150 oC, namely pH 3.1, density 1.028 g/mL and the clearest color and able to preserve food for up to 4 days.
Pengaruh Penambahan Saccharomyces Cerevisiae dan Aspergillus Oryzae terhadap Karakteristik Eco-Enzyme serta Pengaplikasiannya dalam Pembuatan Sabun Padat Antiseptik safrida Safrida; Suryani Suryani; Zuhra Amalia
Jurnal Teknologi Vol 23, No 1 (2023): April 2023
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/teknologi.v23i1.3715

Abstract

The production of eco-enzyme usually takes a long time for fermentation, which is three months using natural microbes found in fruit peels. This research is experimental by focusing on accelerating the production of the eco-enzyme using two types of microbes, namely saccharomyces cerevisiae and aspergillus oryzae whose mass is varied by 5 variations, and the fermentation time is set for 20 days. The results showed that the eco-enzyme made by adding microbes had the same characteristics as the natural fermentation eco-enzyme. Furthermore, the eco-enzyme obtained from the research was added as an antiseptic in making solid soap. From the test results, the best inhibitory power was obtained in the eco-enzyme with the addition of saccharomyces cerevisiae as much as 10 g and aspergillus oryzae as much as 25 g. The inhibitory power test was carried out by comparing the number of bacteria present on unwashed hands with hands that had been washed using soap. The test results showed the number of bacteria on unwashed hands was 85 CFU, which were washed using samples with aspergillus oryzae as much as 4 CFU, with saccharomyces cerevisiae as much as 2 CFU, this inhibition is better than commercial antiseptic soap with a total of 8 CFU
Co-Authors Alfian Putra Eka Maryan Putri Nurul Izza Raudah Raudah safrida Safrida Suryani, Suryati Ummi Habibah Zahra Fona