Abstract:Abstract: Kepok banana peel is one of the organic wastes that can pollute the environment if not managed properly, yet it has the potential to be used as a raw material for biocatalysts. This study aimed to produce a biocatalyst…
catalyst from kepok banana peel waste and to analyze the effect of adding the biocatalyst and Bacillus subtilis bacteria in reducing the Biochemical Oxygen Demand (BOD) and Chemical Oxygen Demand (COD) of tofu wastewater. The biocatalyst was produced through 12 weeks of anaerobic fermentation using a molasses, banana peel, and water ratio of 1:3:10. Two treatments were applied, namely the addition of biocatalyst (P1) and the addition of biocatalyst and bacteria (P2), at doses of 10%, 15%, and 20% with three replications and a 48-hour contact time. Data were analyzed using the Shapiro-Wilk normality test, two-way ANOVA, and Tukey post hoc test. The results showed that the biocatalyst was not able to reduce the BOD and COD of tofu wastewater; both parameters actually increased as the dose increased. The dose factor had a significant effect on the increase in BOD and COD (Sig = 0.000), whereas the treatment factor and its interaction were not significant. Thus, the addition of the biocatalyst was not able to reduce the pollutant load and instead increased the organic load of the tofu wastewater. This finding indicates the need for biocatalyst purification prior to application in order to minimize free organic compounds, along with adjustment of dose and contact time so that the degradation process takes place optimally.
Keywords: Biocatalyst, Kepok Banana Peel Waste, Tofu Wastewater, BOD, COD
Abstrak: Limbah kulit pisang kepok merupakan limbah organik yang dapat mencemari lingkungan apabila tidak dikelola dengan baik, namun berpotensi dimanfaatkan sebagai bahan baku biokatalisator. Penelitian ini bertujuan membuat biokatalisator dari limbah kulit pisang kepok serta menganalisis pengaruh penambahan biokatalisator dan bakteri Bacillus subtilis dalam mereduksi kadar Biochemical Oxygen Demand (BOD) dan Chemical Oxygen Demand (COD) limbah cair tahu. Biokatalisator dibuat melalui fermentasi anaerob selama 12 minggu dengan perbandingan molase, kulit pisang kepok, dan air 1:3:10. Penelitian menggunakan dua perlakuan, yaitu penambahan biokatalisator (P1) serta penambahan biokatalisator dan bakteri (P2), dengan dosis 10%, 15%, dan 20% dan tiga kali ulangan pada waktu kontak 48 jam. Data dianalisis dengan uji normalitas Shapiro-Wilk, ANOVA dua arah, dan uji lanjut Tukey. Hasil penelitian menunjukkan biokatalisator yang dihasilkan belum mampu menurunkan kadar BOD dan COD limbah cair tahu; nilai kedua parameter justru meningkat seiring bertambahnya dosis. Faktor dosis berpengaruh signifikan terhadap peningkatan nilai BOD dan COD (Sig = 0,000), sedangkan faktor perlakuan dan interaksinya tidak signifikan. Dengan demikian, penambahan biokatalisator belum mampu mereduksi kadar pencemar dan justru meningkatkan beban organik limbah cair tahu. Temuan ini mengindikasikan perlunya pemurnian biokatalisator sebelum diaplikasikan untuk meminimalkan senyawa organik bebas, disertai penyesuaian dosis dan waktu kontak agar proses degradasi berlangsung optimal.
Kata Kunci: Biokatalisator, Kulit Pisang Kepok, Limbah Cair Tahu, BOD, COD
Abstract:The reseach was conducted in Panca Arga Village, Rawang Panca Arga District, Asahan, North Sumatra, to determine the effect of Trichoderma sp. and Paenibacillus polymexa induction on rice blast and kresek disease resistance.…
nce. The study used a factorial randomized block design with two factors: four levels of Trichoderma sp. concentration: T0 0 ml/liter, T1 25 ml/liter, T2 50 ml/liter, T3 70 ml/liter, and three levels of Paenibacillus polymexa bacteria: P0 0 ml/liter, P1 50 ml/liter, P2 100 ml/liter, with three replications. Observation parameters included plant height, number of tillers, flowering age, intensity of blast disease attacks, intensity of kresek disease attacks, harvest age, production per clump, and production per plot. The results showed that Trichoderma sp induction gave the best results at a plant height of 90.80 cm, the number of tillers was 30.58 plants, flowering age was 46.08 days, blast attack intensity was 0.51%, kresek attack intensity was 3.63%, harvest age was 110.72 days, production per clump was 64.78 g and production per plot was 1.61 kg. Paenibacillus polymyxa induction gave the best results at a plant height of 85.88 cm, the number of tillers was 30.15 plants, flowering age was 45.81 days, blast attack intensity was 4.20%, kresek attack intensity was 4.40%, harvest age was 110.31 days, production per clump was 61.25 g and production per plot was 1.54 kg. The interaction between Trichoderma sp and Paenibacillus polymyxa induction had no significant effect on plant height, number of tillers, flowering age, harvest age, production per clump, and production per plot. The interaction had a significant effect on the intensity of blast and kresek attacks
Abstract:Bakteri proteolitik adalah bakteri yang dapat mendegradasi protein dengan cara memproduksi enzim protease ekstraseluler. Bakteri proteolitik dapat ditemukan pada tanah mangrove. Hal ini karena serasah daun mangrove berat…
keringnya mengandung dari 61% protein. Tujuan dari penelitian ini adalah untuk mengetahui adanya isolat bakteri proteolitik dari tanah mangrove di Pantai Pandaratan Kecamatan Sarudik Kabupaten Tapanuli Tengah dan mengkarakterisasinya. Penelitian ini menggunakan metode eksperimental laboratoris yang dianalisis secara deskriptif. Pengambilan sampel tanah dilakukan pada dua titik lokasi I (berpasir) dan lokasi II (berlumpur) yang diisolasi menggunakan media SMA dengan metode spread plate. Pengkarakterisasian meliputi pengamatan secara makroskopis dan mikroskopis serta uji biokimia. Hasil penelitian ditemukan adanya 15 isolat bakteri proteolitik yang diisolasi dari tanah mangrove Pantai Pandaratan Tapanuli Tengah. Uji aktivitas indeks proteolitik (IP) tertinggi diperoleh 0.82 mm oleh Micrococcus (L1) dan terendah 0.09 mm oleh Brevibacillus (L2). Sebanyak 11 genus bakteri proteolitik ditemukan antara lain, yaitu Curtobacterium (P1 dan L7), Bacillus (P2, P4, dan P7), Enterococcus (P3), Brevibacillus (P5 dan L2), Carnobacterium (P6), Paenibacillus (P8), Micrococcus (L1), Vagococcus (L3), Marinococcus (L4), Halobacillus (L5), Sporosarcina (L6).
Abstract:Organosol soil has a very high content, but has a low soil acidity (pH) (acidic). As well as the occurrence of very slow decomposition of organic matter. The treatment with Ananas comosus (L.) Merr. extract, which contains…
ns bioactive compounds such as bromelain enzymes, organic acids, and simple sugars, can accelerate the decomposition of organic matter and support the activity of soil microorganisms. The Local Microorganisms (MoL) applied, such as Solanum lycopersicum (L.) and Saccharum officinarum Linn., contain various functional microbes such as Lactobacillus sp., Saccharomyces sp., and Azotobacter sp., which play a role in nitrogen fixation, phosphate solubilisation, and organic matter decomposition. Overall, the results of research and observations conducted on Organosol soil media treated with Ananas comosus (L.) Merr. extract with the addition of Local Microorganisms (MoL) Solanum lycopersicum (L.) and Saccharum officinarum Linn. has been proven to effectively improve the chemical properties and fertility of Organosol soil through its role in increasing microbial activity and accelerating the decomposition of organic matter. This indicates that innovations in the application of fruit and the role of local microorganisms have the potential to be developed as environmentally friendly technologies for sustainable soil management.
Abstract:Yoghurt merupakan produk fermentasi dari susu yang berbentuk semi solid. Proses fermentasi susu menjadi yogurt membutuhkan bantuan mikroorganisme, yaitu bakteri asam laktat. Penelitian ini menggunakan biakan murni Lactobacillus…
acillus sp., Steptococcus sp., dan campuran keduanya. Tujuan penelitian ini yaitu untuk mengetahui perbandingan yogurt yang dihasilkan oleh masing-masing biakan murni dan campuran kedua bakteri tersebut. Hasil pengamatan menunjukkan yogurt dari Streptococcus tidak terlalu kental, berwarna putih susu dengan lapisan bening kekuningan di bagian permukaan, rasa asam dan tidak enak, berbau seperti yogurt, tidak terdapat endapan, dan pH 5. Yogurt yang dihasilkan dari Lactobacillus, yakni yogurt tidak kental, berwarna putih susu dengan lapisan bening kekuningan di bagian permukaan, rasa seperti susu basi dan tidak enak, berbau asam menyengat, terdapat endapan, dan pH 5. Yogurt dengan mikroorganisme campuran didapat yogurt yang cukup kental, berwarna putih susu dengan lapisan bening kekuningan di bagian permukaan, rasa lebih asam dari yogurt Streptococcus namun lebih enak, berbau agak asam, tidak terdapat endapan, serta pH 5
Kata Kunci : Yogurt, Fermentasi, Lactobacillus sp., Streptococcus sp.