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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Agrointek
David Indra Widianto
Politeknik Kelautan dan Perikanan Pangandaran
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Penanganan limbah cair hasil pengolahan ikan asin dengan menggunakan metode ozonisasi Widya Pangestika; Arif Baswantara; Nusaibah Nusaibah; David Indra Widianto; Arpan Nasri Siregar; Eneng Wulan Rahmawati
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.14192

Abstract

Pangandaran Regency is famous for salted fish, both for consumption by the surrounding community and for souvenirs. In the salty fish production process, of course, a lot of liquid waste is produced. The method of preparation, washing and soaking are the three stages that make the most wastewater in salting fish. Salted fish processing liquid waste is an organic waste that can be reduced its pollution parameters through ozonation technology. This study aims to study the effect of effluent pH and ozonation time on the level of degradation of effluent pollution parameters, such as: TSS, TDS, COD, BOD5, and salinity. From the analysis results, it is known that the process of flowing ozone for 80 minutes at pH 9 can reduce TSS, TDS, and salinity to the maximum, by 86.23%, 62.42%, and 61.38%, respectively. The most reductions in COD and BOD5 were achieved after giving ozone for 20 minutes at pH 10, as much as 52.20% and 54.69%, respectively. It is known that the TSS and TDS of wastewater that has been given ozone may be below the quality standard set by the Minister of the Environment, but this does not yet apply to levels of COD and BOD5. Additional processing is required so that the COD and BOD5 values can be below the quality standards recommended by the Minister of the Environment.
Pemanfaatan Ekstrak Daun Pedada (Sonneratia caseolaris) dan Daun Katang-Katang (Ipomoea pes-caprae) sebagai Agen Antioksidan pada Formulasi Face Mist: Utilization of Mangrove Apple (Sonneratia caseolaris) and Bayhops (Ipomoea pes-caprae) Leaf Extracts as Antioxidant Agents in The Formulation of Face Mist Nusaibah Nusaibah; Ros Mala Sari; David Indra Widianto
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 3 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v25i3.42563

Abstract

Kulit membutuhkan senyawa antioksidan yang dapat menangkal radikal bebas dari berbagai faktor eksternal, salah satunya polusi udara. Tumbuhan bakau jenis pedada (Sonneratia caseolaris) dan katang-katang (Ipomoea pes-caprae) dikenal memiliki aktivitas antioksidan yang kuat. Face mist adalah salah satu produk perawatan kulit yang dapat dibuat dengan memanfaatkan bahan aktif ekstrak dari daun pedada dan katang-katang. Penelitian ini bertujuan untuk menentukan formula produk face mist terbaik dengan penambahan ekstrak daun pedada, daun katang-katang, serta kombinasi dua ekstrak tersebut melalui parameter aktivitas antioksidan, kelembaban, pH, dan sensori. Penelitian ini menggunakan satu faktor yaitu jenis pelarut ekstrak. Sampel face mist dalam penelitian dibagi menjadi empat, yaitu face mist tanpa penambahan ekstrak (P0), facemist dengan penambahan ekstrak etanol 70% dan akuades dari daun pedada (P1), face mist dengan penambahan ekstrak etanol 70% dan akuades dari daun katang-katang (P2), dan face mist gabungan penambahan masing-masing ekstrak etanol dan akuades dari daun pedada dan daun katang-katang (P3). Analisis data menggunakan uji Kruskal Wallis dan two way ANOVA. Hasil penelitian menunjukkan bahwa formula facemist terbaik diperoleh pada perlakuan penambahan ekstrak etanol 70% daun pedada (P1) dengan aktivitas antioksidan (IC50) sebesar 3.836,01 µg/mL, kelembaban 52,35%, nilai pH 4,64, dan disukai panelis terutama parameter aroma, tekstur, dan homogenitas.
Co-Authors Arif Baswantara Arpan Nasri Siregar Eneng Wulan Rahmawati Nusaibah - Nusaibah Ros Mala Sari Widya Pangestika