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All Journal Journal of Emerging Science and Engineering Journal of Bioresources and Environmental Sciences
Baihaqi, Rifqi Ahmad
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Earth & Planetary Sciences Engineering Environmental Science

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Optimisation of Chitosan as A Natural Flocculant for Microplastic Remediation Putranto, Petrus Apri; Khoironi, Adian; Baihaqi, Rifqi Ahmad
Journal of Emerging Science and Engineering Vol. 1 No. 2 (2023)
Publisher : BIORE Scientia Academy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61435/jese.2023.7

Abstract

The objective of this study is to determine the optimal concentration of chitosan for microplastic remediation using the coagulation-flocculation method. The chitosan concentrations employed in this study include 10, 20, 30, and 40 ppm. The process of coagulation was conducted for one minute, with a rotational speed of 120 rpm. The process of flocculation was performed for 30 minutes with a rotational speed of 60 rpm. The findings of the study indicate that chitosan demonstrates a high efficacy in microplastic removal, resulting in a removal rate of 68.3%. Furthermore, the research findings indicate that the optimal concentration of chitosan for microplastic remediation was determined to be 30 ppm. The concentration of chitosan has a direct impact on the pH, TDS, COD, and BOD values. In general, an increase in chitosan concentration leads to a drop in pH and TDS values; conversely, an increase in chitosan concentration results in a rise in COD and BOD values.
Production of high-antioxidant yoghurt using phycocyanin from microalgae Spirulina sp Rahma, Dhyeta Ulzana Zizi; Nurahman, Ghiyats Hafizh; Hadiyanto, Hadiyanto; Baihaqi, Rifqi Ahmad
Journal of Emerging Science and Engineering Vol. 1 No. 2 (2023)
Publisher : BIORE Scientia Academy

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61435/jese.2023.9

Abstract

Yoghurt is a functional food product widely used to improve the digestive system in the body. Yoghurt fermentation usually uses lactic acid bacteria from the Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus casei. Phycocyanin has been used as a natural dye for food, cosmetics, and medicine. Phycocyanin is a complex protein that can be an anticancer, antioxidant, and immunity booster. In this study, the effect of the number of additions of phycocyanin, storage time, and time of addition of phycocyanin to the antioxidant activity, protein, and organoleptic properties of the yoghurt produced. In this study, cow milk was pasteurized and fermented to become a yoghurt. Afterwards, phycocyanine was added to the yoghurt before being stored and analyzed. Spectrophotometric analysis was utilized to determine the antioxidant activity and protein content. An organoleptic test using a Likert scale was conducted to determine the product's suitability to consumer tastes. Increased phycocyanin concentrations were added (0, 0.25, 0.5, and 0.75 wt. %), resulting in a decrease in IC50 value of 8855.53, 5843.371, and 4147.548 ppm, which shows an increase in antioxidant activity. At the level of consumer preference in terms of taste, the most preferred is a concentration of 0.5 wt. %, while in terms of colour and aroma, at a concentration of 0.25 wt. %. While the longer the storage time (1, 3, and 5 days), the increase in IC50 value of 2777.111, 5179.547, and 5916.884 ppm, and there was a decrease in protein content in the sample. For the level of consumer preferences in terms of taste and aroma, the most preferred is variable with a storage time of 1 day, and in terms of colour, the most preferred at five days storage. The IC50 value in the variable with the addition of phycocyanin after fermentation is less than the addition after fermentation, which is 5351.865 ± 1606 and 3897.162 ± 1678 ppm. The protein content is higher when adding phycocyanin before fermentation. While yoghurt with the addition phycocyanin before fermentation showed higer consumer preference in terms of taste and aroma. In contrast, the addition of phycocyanin after fermentation is preferred in terms of colour. 
The development of ozone-filtration using green mussels shells for laundry wastewater treatment Ichlasia, Amira Liontina; Althafunnisa, Azzahra Shakayla; Sheridia, Cheryl; Nugroho, Kinanthy Ayudia Putri; Adelia, Zameera; Ulya, Himmatul; Astari, Putri Dyah; Baihaqi, Rifqi Ahmad
Journal of Bioresources and Environmental Sciences Vol 4, No 1 (2025): April 2025
Publisher : BIORE Scientia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61435/jbes.2025.19956

Abstract

This study explores the potential of green mussel shells as a filtration medium for treating laundry wastewater. The research evaluated the effects of ozonation as a pre-treatment step and compared two filtration reactors, reactor one (R1) without green mussel shells and reactor two (R2) using green mussel shells. In this filtration system, hydrostatic force is used due to its reliability in determining the pressure difference between the upstream and downstream sides of the reactors. Treated wastewater samples were collected every 5 minutes to be analyzed. Several important water quality parameters are monitored, including pH, chemical oxygen demand (COD), and dissolved oxygen (DO). The odor and color of the laundry wastewater were also observed. Results showed the effectiveness of green mussel shells in improving wastewater quality, particularly in neutralizing pH, reducing COD, and increasing DO. The results of linear regression calculations showed that in R2, the pH decreased by around 26%, the COD concentration decreased by 76%, and the greater increase in DO was 118% from the concentration without treatment. This research showed that green mussel shells in R2 have the potential to be used as a filtration element to treat laundry wastewater as a sustainable solution, addressing both environmental pollution and water quality challenges.  
Co-Authors Adelia, Zameera Althafunnisa, Azzahra Shakayla Astari, Putri Dyah Hadiyanto Hadiyanto Himmatul Ulya Ichlasia, Amira Liontina Khoironi, Adian Nugroho, Kinanthy Ayudia Putri Nurahman, Ghiyats Hafizh Putranto, Petrus Apri Rahma, Dhyeta Ulzana Zizi Sheridia, Cheryl