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All Journal Jurnal Crystal : Publikasi Penelitian Kimia dan Terapannya Jurnal Kimia dan Rekayasa
Rara Bahri, Rayhani
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering

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FORMULASI PUPUK ORGANIK CAIR (POC) BERBAHAN LIMBAH KULIT BAWANG MERAH, KULIT JERUK, KULIT NANAS, DAN AIR CUCIAN BERAS DENGAN PENAMBAHAN EM4: Pembuatan Pupuk Organik Cair (POC) dari Kulit Bawang Merah, Kulit Jeruk, Kulit Nanas dan Air Cucian Beras dengan Penambahan EM4 Mardi; Kurniawati, Desy; Rosalynna Stiadi, Della; Putri Ana, Aziza; Rara Bahri, Rayhani; Rahayu Ningsih, Sri
Jurnal Crystal : Publikasi Penelitian Kimia dan Terapannya Vol. 7 No. 1 (2025): Publikasi Penelitian Kimia dan Terapannya 2025
Publisher : Program Studi Kimia, Fakultas MIPA, Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jc.v7i1.5099

Abstract

One solution to overcome the problem of household organic waste is to use technology to process it into liquid organic fertilizer (POC). POC is a solution that contains one or more essential nutrients that are easily absorbed by plants. The main ingredient for making quality POC comes from organic waste, especially wet organic material with high water content, such as fruit and vegetable waste. Several types of waste, such as onion peels, orange peels and pineapple peels, can be processed into POC by adding EM4 as an activator. This research aims to process fruit and vegetable waste into POC, improve skills in making it, and compare the effectiveness of POC with NPK fertilizer on the growth of chili plants. The process of making POC is carried out by mixing onion peel, orange peel and pineapple peel waste with water, rice washing water and brown sugar solution, then adding EM4. This mixture is fermented for seven days with daily stirring and ventilation. The research results show that the POC produced has good nutritional content and can be used as organic fertilizer.
Analysis of Pb Metal Content in Tempeh Chips by Atomic Absorption Spectroscopy (AAS) Method: Analisis Kadar Logam Pb dalam Keripik Tempe dengan Metode Spektroskopi Serapan Atom (SSA) Rara Bahri, Rayhani; Khair, Miftahul
Jurnal Kimia dan Rekayasa Vol. 6 No. 1 (2025): Jurnal Kimia dan Rekayasa Edisi Juli 2025
Publisher : Program Studi S1 Teknik Kimia, Fakultas Teknik, Universitas Setia Budi

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Abstract

Tempeh chips are a popular soybean-based snack widely consumed by the public; however, they are potentially susceptible to contamination by heavy metals such as lead (Pb) during the production process. Pb exposure in food can pose serious health risks, making it essential to analyze Pb levels to ensure food safety. This study aims to determine the Pb content in tempeh chips using the Atomic Absorption Spectroscopy (AAS) method and to evaluate its safety based on the standards set by the Indonesian National Standard (SNI). The AAS method was employed to detect Pb concentrations in tempeh chip samples. The results showed that the Pb content in the samples was 0.029 mg/kg and 0.031 mg/kg, which are well below the maximum limit of 0.25 mg/kg as specified in SNI No. 2602-2018. Method validation indicated good linearity with an r² value of 0.9950 and acceptable precision with an RPD of 6.89%. Therefore, the AAS method is proven to be valid for analyzing Pb content in tempeh chips, and the tested samples are considered safe for consumption according to the applicable standards. AbstrakKeripik tempe merupakan salah satu olahan kedelai yang digemari masyarakat luas, namun berpotensi tercemar logam berat seperti timbal (Pb) selama proses produksinya. Paparan Pb dalam makanan dapat membahayakan kesehatan, sehingga diperlukan analisis kadar Pb untuk menjamin keamanan pangan. Penelitian ini bertujuan untuk menentukan kadar logam Pb dalam keripik tempe menggunakan metode Spektroskopi Serapan Atom (SSA) dan mengevaluasi keamanannya berdasarkan standar yang ditetapkan oleh Standar Nasional Indonesia (SNI). Metode SSA digunakan untuk mendeteksi kandungan Pb dalam sampel keripik tempe. Hasil penelitian menunjukkan bahwa kadar Pb pada sampel keripik tempe adalah 0,029 mg/kg dan 0,031 mg/kg. Kadar ini masih di bawah batas maksimum yang ditetapkan oleh SNI No. 2602-2018, yaitu 0,25 mg/kg. Validasi metode analisis menunjukkan linieritas yang baik dengan nilai r2 = 0,9950 dan presisi yang baik dengan %RPD = 6,89%. Dengan demikian, metode SSA terbukti valid untuk analisis kadar Pb dalam keripik tempe, dan sampel yang diuji aman untuk dikonsumsi sesuai dengan standar yang berlaku
Co-Authors Della Rosalynna Stiadi Desy Kurniawati Mardi Miftahul Khair Putri Ana, Aziza Rahayu Ningsih, Sri