Air limbah yang dihasilkan oleh kegiatan rumah sakit merupakan salah satu sumber pencemaran air yang sangat potensial karena mengandung senyawa organik yang cukup tinggi, senyawa kimia berbahaya, radioaktif, serta mikroorganisme yang berbahaya bagi lingkungan dan kesehatan. Tujuan penelitian ini untuk mengetahui perbedaan penurunan kadar amonia dan fosfat dengan pemanfaatan Effective Microorganisms 4 (EM4) menggunakan media biofilm pada limbah cair Rumah Sakit Jiwa Daerah Atma Husada Mahakam. Penelitian ini merupakan penelitian quasi experiment dengan rancangan non equivalent control group design. Sampel penelitian terdiri dari 1 bak kontrol dan 2 reaktor. Pada bak anaerob-aerob terdapat media biofilm berbahan dasar PVC. Air limbah dialirkan secara kontinyu dalam waktu tinggal 2 minggu, 3 minggu, dan 4 minggu. Hasil penelitian menunjukkan rata-rata penurunan kadar amonia dengan penambahan EM4 5% sebesar 92,5% dan penambahan EM4 10% sebesar 92,1%. Sedangkan rata-rata penurunan kadar fosfat dengan penambahan EM4 5% sebesar 92,19% dan penambahan EM4 10% sebesar 65,56%. penelitian ini secara statistik menunjukkan tidak ada perbedaan penurunan kadar amonia dengan pemanfaatan EM4 menggunakan media biofilm (P value> α atau 0,941 > 0,05) dan ada perbedaan penurunan kadar fosfat dengan pemanfaatan EM4 menggunakan media biofilm ( P value < α atau 0,001 < 0,05).
Kefir has a sour taste and distinctive aroma. This condition affects the level of consumer acceptance. The level of consumer acceptance of kefir can be improved by adding a sweetener, namely honey. This study aims to determine the characteristics of kefir made from commercial liquid milk to total lactic acid, pH value, viscosity, organoleptic (taste and preference) panelists to kefir with the addition of honey. This study used a completely randomized design (CRD). The treatment of this research was 4 honey concentrations (5%, 7%, 9% and without the addition of honey (0%) as a control) and was repeated 3 times. Kefir addition of honey is made in the following way: the liquid milk is sterilized at 105oC for 5 minutes and then the sterile milk is cooled down to a temperature of about 40oC. After chilling, sterile milk was inoculated with 3% (v/v) pre-propagated kefir starter and incubated at 37oC for 24 hours. Furthermore, kefir was added with honey treatment with a concentration of 5%, 7% and 9% (v/v) respectively and homogenized. Kefir honey is carried out in a series of tests including total lactic acid, acidity (pH), viscosity, organoleptic (taste and preference). The results showed that the different use of honey kefir did not change the lactic acid content. Increasing use of honey concentration causes pH value, viscosity, sweetness, and preference to increase. The best use of honey concentration in making kefir is 9%.
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