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Windrayan Pambudi, Vincentius Johar
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Journal : Indonesian Green Technology Journal

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Penyerapan Amonia dan Nitrat pada Kolom Filtrasi Kolam Udang Dengan Metode Carbon Dosing Menggunakan Alga Caelurpa taxifolia Windrayan Pambudi, Vincentius Johar; Udjiana, Sigit
Indonesian Green Technology Journal Vol. 12 No. 1 (2023): Indonesian Green Technology Journal
Publisher : Sekolah Pascasarjana, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.igtj.2023.012.01.05

Abstract

Udang adalah komoditas laut yang memiliki nilai ekonomis tinggi and sering dibudidayakan. Udang memiliki sensivitas terhadap kondisi air yang sering berdampak pada angka kematian udang yang tinggi. Angka kematian udang linier dengan laju nitrifikasi yang terhambat ketika ammonia telah menjadi nitrat dan sulit terdegradasi menjadi nitrogen. Proses nitrifikasi hingga saat ini masih menjadi solusi untuk menjaga mutu air dalam kolam budidaya udang. Dalam penelitian ini, digunakan metode karbon dosing dengan dosis 5 mL/100 liter dapat mempercepat laju nitrifikasi bakteri dengan strain yang kompleks dari golongan bakteri aerob dan anaerob untuk membantu mempercepat laju konversi ammonia menjadi nitrogen. Hasil penelitian menunjukkan bahwa penggunaan makroalgae kolam sebanyak 5 kg untuk volume total air 8000 liter pada kolom filtrasi yang dialirkan terus menerus melewati alur sirkulasi dapat membantu menurunkan nitrat dengan cepat dan stabil. Pengamatan selama 60 hari menunjukan bahwa kadar nitrat masih di bawah ambang batas, yang juga ditunjukan dari tingginya laju pertumbuhanya makroalgae yang semakin subur. Selama waktu pengamatan, nilai nitrat tidak pernah lebih dari 5 ppm sedangkan ammonia selalu dibawah 0,15 ppm. Angka kematian udang juga lebih rendah daripada sistem kovensional yang hanya mengandalkan metode pergantian air.Kata kunci:  nitrifikasi, makroalgae, karbon dosing
Physicochemical Properties and Antibacterial Activity of Kaffir Lime Oil Emulsion Applicable to Baverage Product Windrayan Pambudi, Vincentius Johar; Iftitah, Elvina Dhiaul; Mardiana, Diah
Indonesian Green Technology Journal Vol. 11 No. 1 (2022): Indonesian Green Technology Journal
Publisher : Sekolah Pascasarjana, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.igtj.2022.011.01.02

Abstract

Essential oil inside beverage emulsion became an interesting subject to get a new value for the fast-moving customer goods (FMCG) market. In this study, kaffir lime oil (KFO) antibacterial test on formulation and physicochemical properties of kaffir lime oil in water beverage emulsions was investigated. The main ingredients of beverage emulsions are water, high fructose corn syrup (HFCS), Arabic gum as an emulsifier, vitamin E, and kaffir lime oil as flavoring and antibacterial. KFO composition used instrument with Stability of oil-in-water emulsion was observed by measuring physicochemical properties: turbidity, alkalinity, and conductivity. GC-MS characterization on kaffir lime essential oils revealed the top three components, i.e., citronella (46,47%), citronellol (12,22%), and citronellyl acetate (6,48%). FT-IR KFO spectrum had absorbance at 1726 (C=O stretching), 2922, and 2874 cm-1 (C-H stretching from aldehyde). Absorbance was also present on 1454 and 1379 cm-1 (C=C stretching) wavelengths, resembling citronella. Gum arabic with R−S(=O)₂−OH  group addition reduced pH value to 1.1 on each composition addition and increased conductivity by 317.3 μS/cm. Fructose addition reduced the value by 153.4 μS/cm. Turbidity value increased averagely by 46,9 NTU, then reduced by 14,4 NTU. Citronellal in KFO could hinder e-coli bacterial growth and had an alt value >72 CFU/mL. This formulation study produces a beverage product with pH, conductivity, and turbidity values following the standard and has criteria under the microbiological contamination limit of BPOM and SNI standards. Keywords: emulsified beverage, kaffir lime oil, physicochemical properties, stability, perception
Co-Authors Diah Mardiana Elvina Dhiaul Iftitah Udjiana, Sigit