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All Journal Techno International Journal of Tourism and Economic Studies
Dessy Agustina
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Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering Social Sciences

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Kemampuan Penyerapan CO2 Menggunakan Tetraselmis Chuii Terhadap Intensitas Cahaya Dessy Agustina; Elida Purba; Didik Supriyadi
Techno (Jurnal Fakultas Teknik, Universitas Muhammadiyah Purwokerto) Vol 19, No 1 (2018): Techno Volume 19 No 1 April 2018
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/techno.v19i1.2345

Abstract

ABSTRAKPenelitian ini membahas kemampuan Tetraselmis chuii dalam menyerap karbon dioksida di berbagai intensitas cahaya (4000, 5000, dan 6000 lux) dengan konsentrasi CO2 tetap sebesar 3% volume. Dengan memanfaatkan jenis mikroalga tersebut, penyerapan CO2 dapat berlangsung karena kemampuan mikroalga berfotosintesis sama besarnya dengan tumbuhan darat. Proses fotosintensis berlangsung di dalam bubble fotobioreaktor dengan kapasitas 1 liter (200 ml T. chuii, 800 ml air laut, dan pupuk Conwy 1 ml) dan laju alir gas total sebesar 1 liter/menit. Analisis penyerapan CO2 dilakukan dengan cara menggelembungkan CO2 ke larutan Ca(OH)2 1 M. Hasil penelitian menunjukkan bahwa penyerapan CO2 rata-rata paling tinggi adalah kondisi intensitas cahaya 6000 lux. Naik turunnya data penelitian menunjukkan adanya peristiwa photo-inhibition. Kata kunci : Bubble fotobioreaktor, Intensitas cahaya, Penyerapan CO2, Tetraselmis chuii
Assessing the Sustainability of the Culinary Cafe Business Through Business Suitability Analysis Dessy Agustina; Teguh Anshory; Andrey Andrey
TourEcon: International Journal of Tourism and Economic Studies Vol. 1 No. 2 (2024): May : TourEcon: International Journal of Tourism and Economic Studies
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/tourecon.v1i2.4

Abstract

This research evaluates the sustainability of the culinary cafe business through business suitability analysis. This research aims to assess whether culinary cafes have adequate business suitability to achieve long-term sustainability. The business suitability analysis method is used to identify factors that influence the success and sustainability of a culinary cafe business. Primary and secondary data were analyzed to support this evaluation. The research findings highlight the importance of factors such as location, target market, competition, and environmental policies in determining the sustainability of a culinary cafe business. The practical implications of this research can help business owners and entrepreneurs to make better decisions in managing and developing a culinary cafe business in a sustainable manner.
Co-Authors Andrey Andrey Didik Supriyadi, Didik Elida Purba Teguh Anshory