Pengaruh Kadar Senyawa Kapsaisinoid Terhadap Produksi Biogas Dalam Proses Anaerobic Digestion Limbah Sayur - Marendra, Fajar; Sarnes, Risa; Ramadhania Putri Maresi, Sinta; Puspaduhita, Amilla; Dwi Sutarni, Yayan; Mustafawi Muhammadi, Fatimah (Politeknik AKA Bogor, 2025)
Abstrak Senyawa kapsaisinoid, seperti kapsaisin yang ditemukan dalam berbagai jenis sayuran dikenal karena sifat antimikrobanya, yang dapat memengaruhi aktivitas mikroba dalam sistem pencernaan anaerobik atau anaerobic digestion (AD). Penelitian ini bertujuan untuk mengetahui pengaruh kadar senyawa kapsaisinoidterhadap produksi biogas dalam proses anaerobic digestion menggunakan limbah sayur. Pada penelitian ini, senyawa capsaicinoids yang digunakan berupa bubuk kapsaisin natural. Untuk mengetahui pengaruh kadar senyawa capsaicinoids terhadap produksi biogas didesainlah enam kadar senyawa capsaicinoids (Cp) pada substrat (campuran bubuk kapsaisin natural, limbah sayur dan kotoran sapi) yaitu 0 mg Cp/L; 0,005 mg Cp/L, 0,01 mg Cp/L; 0,015 mg Cp/L; 0,02 mg Cp/L; dan 0,025 mg Cp/L. Substrat dimasukkan ke dalam digester untuk memproduksi biogas melalui proses anaerobic digestion. Hasil penelitian menunjukkan bahwa substrat dengan kadar 0 mg Cp/L; 0,005 mg Cp/L, 0,01 mg Cp/L; 0,015 mg Cp/L; 0,02 mg Cp/L; dan 0,025 mg Cp/L secara berturut-turut menghasilkan biogas komulatif sebesar 1000 ml; 880 ml; 720 ml; 640 ml; 570 ml; dan 430 ml dengan kandungan metana secara berturut-turut sebesar 759,5 ml; 599,5 ml; 470 ml; 371 ml; 302 ml; dan 220 ml. Dapat disimpulkan bahwa semakin tinggi kadar senyawa capsaicinoids maka biogas dan metana yang dihasilkan semakin sedikit. Kata kunci : Capsaicinoids; biogas; metana; anaerobic digestion; limbah sayur Abstract Capsaicinoid compounds, such as capsaicin in various vegetables, are recognized for their antimicrobial properties, which can affect microbial activity in the anaerobic digestion (AD) system. The research aims to assess the impact of different levels of capsaicinoid compounds on biogas production during the anaerobic digestion process using vegetable waste. Due to this research, the capsaicinoid compound used was natural capsaicin powder. The six concentrations of the compound (Cp) were prepared in the substrate to evaluate the effect of capsaicinoid levels on biogas production, which consisted of a mixture of natural capsaicin powder, vegetable waste, and cow dung (0 mg Cp/L, 0.005 mg Cp/L, 0.01 mg Cp/L, 0.015 mg Cp/L, 0.02 mg Cp/L; and 0.025 mg Cp/L). The substrate was fed into the digester to produce biogas through an anaerobic digestion. The results indicated that the cumulative biogas production at each level of capsaicinoid concentration was as follows: 0 mg Cp/L produced 1000 ml; 0.005 mg Cp/L produced 880 ml; 0.01 mg Cp/L produced 720 ml; 0.015 mg Cp/L produced 640 ml; 0.02 mg Cp/L produced 570 ml; and 0.025 mg Cp/L produced 430 ml. The corresponding methane content was 759.5 ml, 599.5 ml, 470 ml, 371 ml, 302 ml, and 220 ml, respectively. In conclusion, the results suggest that higher levels of capsaicinoid compounds lead to decreased biogas and methane production. Keywords: Capsaicinoids; biogas; methane; anaerobic digestion; vegetables waste.