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All Journal Indonesian Journal of Applied Technology Journal of Environmental and Science Education
Ade Ihtiar
Universitas PGRI Semarang
Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Industrial & Manufacturing Engineering Mechanical Engineering Other

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Effectiveness of Water Bamboo as Phytoremediation Agent BOD and COD Leachate Ade Ihtiar; Maria Ulfah; Fibria Kaswinarni
Journal of Environmental and Science Education Vol. 4 No. 2 (2024): Journal of Environmental and Science Education: September 2024
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jese.v5i2.4438

Abstract

Leachate is  a liquid with an unpleasant odor and dark color that generally contains high organic and inorganic matter. High levels of organic and inorganic matter in leachate will potentially cause environmental pollution if not treated properly. One of the efforts that can be made to overcome these problems is with phytoremediation techniques. This study aims to determine the effectiveness of water bamboo (Equisetum hymale) as a phytoremediation agent  of Biological Oxygen Demand (BOD) and Chemical Oxygen Demand (COD) leachate of Jatibarang landfill. This study used experimental research with a one-factorial Complete Randomized Design (RAL) design with three treatments (P0 without water bamboo, P1 750 gr water bamboo, and P2 1000 gr water bamboo). Based on the results of research shows that water bamboo plants can reduce BOD and COD levels. The decrease in leachate BOD levels was caused by the phytoremediation process by water bamboo during the study, where the organic matter content in leachate would be degraded by microorganisms. Meanwhile, COD levels decreased due to the chemical oxidation reaction process and phytoremediation process that runs side by side. The effectiveness of reducing BOD levels most optimally occurred in treatment P2 on day 7 of treatment, which was 28.42%; while the percentage of effectiveness of reducing COD levels most optimally occurred in treatment P2 on day 7 of treatment, which was 39.14%
Teknik Fermentasi Buah Berbasis Fruit Classic Enzyme Untuk Mengatasi Masa Simpan Buah Melalui Minuman Organik Maria Ulfah; Ade Ihtiar; Alifia Fillah; Gita Sari; Lilla Faizsyahrani
Indonesian Journal of Applied Technology Vol. 2 No. 4 (2025): October
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/ijat.v2i4.5066

Abstract

The short shelf life of fruits often leads to quick spoilage, making them unsuitable for further use. Fruit Classic Enzyme offers an alternative to extend fruit shelf life through the principles of functional food biotechnology. This study aims to identify the techniques of Fruit Classic Enzyme in prolonging fruit freshness through organic fermented beverages and to explore its potential as an entrepreneurial product. The research employed a qualitative descriptive method, describing the quality and characteristics of the Fruit Classic Enzyme product. The results revealed the production process, laboratory analysis, and various derivative products, including Fruit Classic Enzyme Pure, Ready to Drink, Anti-Inflammatory, and Jelly variants. In conclusion, Fruit Classic Enzyme serves as an effective innovation to extend fruit shelf life using functional food biotechnology fermentation, resulting in diverse organic beverage products.
Co-Authors Alifia Fillah Fibria Kaswinarni Gita Sari Lilla Faizsyahrani Maria Ulfah .