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All Journal Jambura FIsh Processing Journal Open Science and Technology Jurnal Pengembangan Agroindustri Terapan Jurnal Perikanan
Suci Hardina Rahmawati
Universitas Nahdlatul Ulama Lampung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Other

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Analisis Pengolahan Air Limbah Industri Tahu dan Efektivitasnya Terhadap Masyarakat dan Lingkungan di Bandar Lampung: Analysis of Tofu Industrial Wastewater Treatment and Its Effectiveness on Society and the Environment in Bandar Lampung Suci Hardina Rahmawati; Citra Puspitaningrum
Open Science and Technology Vol. 2 No. 1 (2022): Open Science and Technology
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33292/ost.vol2no1.2022.53

Abstract

Sebagian besar industri tahu tidak memiliki pembuangan limbah yang memadai,sebagai akibatnya air limbah dibuang langsung ke sungai sehinggamenyebabkan timbulnya aroma tidak sedap dan pencemaran lingkungan. Penelitian ini bertujuan untuk mengetahui analisis SWOT, mengidentifikasi teknik pengolahan air limbah tahu yang paling efektif dan efisien, serta menggambarkan dampak limbah cair tahu terhadap masyarakat dan lingkungan. Data pada penelitian ini dikumpulkanmenggunakan studi literatur dan survei.Hasil analisis pada penelitian ini yaitu proses pengolahan air limbah di Industri Tahu Tandang menggunakan instalasi pengolahan air limbah anaerob-aerob telah memenuhi aturan teknik pengolahan air limbah. Metode anaerob-aerob ini telah menurunkan BOD hingga 98,12% dan COD hingga 96,34%. Sehingga dapat menjadi alternatif untuk pengolahan lebih lanjut air limbah yang menggunakan konsumsi energi rendah dan menghasilkan biogas sebagai terbarukan untuk proses operasi tahu dan bentuk padat yang dapat digunakan sebagai kompos. Dengan efisiensi yang tinggi diharapkan para pengusaha tahu dapat menjaga jumlah air limbah dan menjaga kondisi kerja agar stabil sehingga kondisi lingkungan tetap terjaga. Most of the tofu industries do not have adequate waste disposal so that wastewater is discharged directly into the rivers, causing unpleasant odors and environmental pollution. This research aims to find out the SWOT analysis, identify the most effective and efficient wastewater treatment techniques, and describe the impact of liquid waste on society and the environment.  The data for this research were collected by literature study and survey.  The wastewater treatment operation process at the Tahu Tandang Industrial using an anaerobic-aerobic wastewater treatment plant has complied with the regulations for the wastewater treatment system.  This method has reduced BOD up to 98,12% and COD up to 96,34%.  So that it can be an alternative for further processing energy for the tofu operation process and solid form that can be used as compost. With high efficiency, it is expected that tofu entrepreuneurs can maintan the amount of waste water and maintain stable working conditions so that environmental conditions are maintained.
THE COMPARISON OF CALCIUM OXALATE CONCENTRATIONS WITH DIFFERENT EXTRACTION METHODS IN PORANG FLOUR (AMOPHALUS MUELLERI BLUME) Suci Hardina Rahmawati; Novita Herdiana
Jurnal Pengembangan Agroindustri Terapan Vol 2 No 1 (2023)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v2i1.2889

Abstract

This study aims to compare the concentration of calcium oxalate in porang flour (Amophalus Muelleri Blume) using different extraction methods. The extraction method used is direct (non-stratified) extraction and stratified extraction. The percentage of purity of porang flour from multistage and non-stratified extraction, respectively, was 2.16% and 2.62%. Efficiency of ethanol content in the direct/non-staged purification process is 80% ethanol, while for the graded efficiency the levels are 40%, 60%, and 80%. Visual observations including flour color, viscosity, and proximate test showed purification of porang flour using graded extraction gave better results than ordinary/unstaged extraction.
PENGARUH PENGGUNAAN ARANG AKTIF KULIT DURIAN (Durio zibethinus) TERHADAP KUALITAS AIR PADA BUDI DAYA IKAN KOI (Cyprinus rubrofuscus) M. Hadziq Qulubi; Suci Hardina Rahmawati; Arief Rahman Rivaie
Jurnal Perikanan Unram Vol 12 No 4 (2022): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v12i4.372

Abstract

Arang aktif merupakan karbon amorf yang memiliki kemampuan daya serap yang baik sehingga sering dimanfaatkan sebagai campuran penghilang zat warna, penyerap gas, penyerap logam berat, adsorben bahan organik maupun anorganik. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan arang aktif kulit durian terhadap kualitas air pada budidaya ikan koi. Metode pembuatan arang aktif menggunakan perlakuan fisika dan kimia dengan menggunakan aktivator KOH. Parameter yang diukur dalam Analisa kualitas air budidaya ikan koi meliputi suhu, TDS, pH, O2, dan NH3. Arang aktif kulit durian dapat mempengaruhi kualitas air pada budidaya ikan koi yaitu dengan melihat penurunan kadar dan peningkatan kadar pada air budidaya ikan koi. Adapun kondisi optimum pemberian arang aktif diperoleh dengan konsentrasi aktivator sebesar 25%. Hasil penelitian menunjukkan semakin besar konsentrasi aktivatornya, maka akan meningkatkan nilai TDS dan menurunkan kadar O2 dalam air sehingga jumlah kematian ikan koi meningkat karena kurangnya pasokan oksigen dalam air. Pengaruh variasi konsentrasi waktu perendaman arang aktif akan mempengaruhi jumlah kematian ikan koi dalam air.   Key words: Activated Charcoal, Durian Peel, Water Quality
Aplikasi Infusa Daun Salam (Syzygium polyanthum) Terhadap Mutu Organoleptik Fillet Ikan Patin (Pangasius sp.) Arlin Wijayanti; Desy Sasri Untari; Suci Hardina Rahmawati; Muhammad Khoirudin
Jambura Fish Processing Journal Vol 8, No 2 (2026): VOLUME 8 NOMOR 2, JULY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i2.39313

Abstract

Pangasius sp. fillets are highly perishable fishery products that readily undergo quality deterioration during storage due to enzymatic, microbiological, and oxidative activities. The use of natural preservatives, such as Indonesian bay leaf (Syzygium polyanthum), may serve as an alternative approach to maintain fillet quality because this plant contains bioactive compounds with potential antimicrobial and antioxidant properties. This study aimed to analyze the effect of Indonesian bay leaf infusion on the organoleptic quality of Pangasius fillets during chilled storage. The study employed a single-factor Completely Randomized Design with four Indonesian bay leaf infusion concentrations: 0% (P0), 5% (P1), 10% (P2), and 15% (P3) (w/v), with three replications for each treatment. Pangasius fillets were immersed in the infusion for 15 min, drained, and stored at 5±2°C for 7 days. Observations were conducted on days 0, 1, 3, 5, and 7 for color, odor, texture, brightness, and slime using a hedonic test involving 40 untrained panelists. Data were analyzed using analysis of variance, followed by Duncan’s multiple range test at a 95% confidence level. The results showed that Indonesian bay leaf infusion concentration, storage duration, and their interaction significantly affected all organoleptic parameters (p
Co-Authors Arief Rahman Rivaie Arlin Wijayanti citra puspitaningrum Desy Sasri Untari M. Hadziq Qulubi Muhammad Khoirudin Novita Herdiana