Greenhouse gas (GHG) emissions from post-consumer waste and wastewater are a small contributor (about 3%) to total global anthropogenic GHG emissions. Emissions for 2004-2005 totalled 1.4 Gt CO2-eq year(-1) relative to total emissions from all sectors of 49 Gt CO2-eq year(-1) [including carbon dioxide (CO2), methane (CH4), nitrous oxide (N2O), and F-gases normalized according to their 100-year global warming potentials (GWP)]. The CH4 from landfills and wastewater collectively accounted for about 90% of waste sector emissions, or about 18% of global anthropogenic methane emissions (which were about 14% of the global total in 2004). Wastewater N2O and CO2 from the incineration of waste containing fossil carbon (plastics; synthetic textiles) are minor sources. Due to the wide range of mature technologies that can mitigate GHG emissions from waste and provide public health, environmental protection, and sustainable development co-benefits, existing waste management practices can provide effective mitigation of GHG emissions from this sector. Current mitigation technologies include landfill gas recovery, improved landfill practices, and engineered wastewater management. In addition, significant GHG generation is avoided through controlled composting, state-of-the-art incineration, and expanded sanitation coverage. Reduced waste generation and the exploitation of energy from waste (landfill gas, incineration, anaerobic digester biogas) produce an indirect reduction of GHG emissions through the conservation of raw materials, improved energy and resource efficiency, and fossil fuel avoidance. Flexible strategies and financial incentives can expand waste management options to achieve GHG mitigation goals; local technology decisions are influenced by a variety of factors such as waste quantity and characteristics, cost and financing issues, infrastructure requirements including available land area, collection and transport considerations, and regulatory constraints. Existing studies on mitigation potentials and costs for the waste sector tend to focus on landfill CH4 as the baseline. The commercial recovery of landfill CH4 as a source of renewable energy has been practised at full scale since 1975 and currently exceeds 105 Mt CO2-eq year(-1). Although landfill CH4 emissions from developed countries have been largely stabilized, emissions from developing countries are increasing as more controlled (anaerobic) landfilling practices are implemented; these emissions could be reduced by accelerating the introduction of engineered gas recovery, increasing rates of waste minimization and recycling, and implementing alternative waste management strategies provided they are affordable, effective, and sustainable. Aided by Kyoto mechanisms such as the Clean Development Mechanism (CDM) and Joint Implementation (JI), the total global economic mitigation potential for reducing waste sector emissions in 2030 is estimated to be > 1000 Mt CO2-eq (or 70% of estimated emissions) at costs below 100 US$ t(-1) CO2-eq year(-1). An estimated 20...
Jahe merah (Zingiber officinale Roscoe) merupakan salah satu varietas jahe yang beredar luas di masyarakat. Sifat khas jahe merah adalah beraroma harum dan berasa pedas. Komponen utama pembentuk rasa pedas pada jahe merah ialah gingerol dan shogaol. Adapun tujuan penelitian ini dilakukan adalah untuk mengetahui kualitas ekstrak jahe merah berdasarkan SNI-06-1313-1998, golongan metabolit sekunder serta kandungan gingerol dan shogaol jahe merah. Metode yang digunakan untuk mendapatkan ekstrak jahe merah adalah dengan cara simplisia jahe dimaserasi bertingkat menggunakan pelarut n-heksan, etil asetat dan etanol. Penelitian diawali dengan uji kualitas ekstrak jahe merah dan fitokima. Uji fitokimia dilakukan untuk mengetahui golongan metabolit sekunder yang dimiliki jahe merah. Senyawa gingerol dan shogaol termasuk senyawa fenolik sehingga pada uji fitokimia ditandai dengan adanya reaksi positif pada golongan flavonoid, saponin dan tanin. Kadar gingerol dan shogaol pada masing-masing fraksi diuji dengan menggunakan kromatografi cair kinerja tinggi (KCKT). Hasil penelitian menunjukkan rendemen ekstrak jahe merah tertinggi sebesar 12,91% pada pelarut etanol. Hasil bilangan ester dari ekstrak heksana 11,56, ekstrak etil asetat 14,36 dan ekstrak etanol 13,20 sehingga kualitas minyak memenuhi syarat SNI 06-1312-1998 yaitu maks 15 mg KOH/g sedangkan untuk minyak lemak hasilnya negative. Pengujian fitokimia ekstrak jahe merah mengandung alkaloid, flavonoid, terpenoid, saponin dan tanin. Kandungan tertinggi 6-gingerol terdapat pada pelarut etil asetat sebesar 19,02 %, kandungan 8-gingerol tertinggi pada pelarut heksana sebesar 4,49 %, kandungan 10-gingerol tertinggi pada pelarut heksana sebesar 4,17 % dan kandungan 6-shogaol tertinggi pada pelarut heksana sebesar 4,71 %. Kata Kunci: Ekstrak jahe merah; heksana; etil asetat; etanol; KCKT; gingerol; Shogaol.
Study of Dynamics of Phosphate in the Water Quality in Bogor of Upstream Ciliwung River ABSTRAKSungai Ciliwung telah ada dan menjadi bagian penting masyarakat sejak zaman purba. Namun seiring dengan berlalunya waktu dan perkembangan pesat, sejak tahun 2009 Sungai Ciliwung telah tercemar dari hulu. Salah satu polutan yang bisa menurunkan kualitas air sungai adalah fosfat. Keberadaan fosfat yang berlebihan di badan air dapat menyebabkan kondisi pengayaan nutrisi (eutrofikasi), dan dengan dukungan nitrat dapat menyebabkan algae blooming yang menjadi salah satu masalah lingkungan. Penelitian ini dilakukan untuk mengetahui dinamika senyawa fosfat Sungai Ciliwung apakah pencemarannya berkurang, sama, atau lebih buruk. Ruang lingkup penelitian meliputi pengambilan sampel air sungai pada tiga titik Katulampa, Pasar Bogor, dan Warung Jambu dengan interval waktu sampling 8 jam dalam sehari, dan dilakukan setiap minggu selama 3 minggu berturut-turut. Kemudian dilakukan analisis sampel di laboratorium, serta interpretasi data dengan membandingkan hasilnya terhadap PP No.82 tahun 2001. Nilai total fosfat di air sungai Ciliwung Hulu tidak memenuhi standar kualitas lingkungan PP. 82 tahun 2001, dan diindikasikan berada dalam kondisi eutrofikasi.
Characteristics Of Arabica Ground Coffee (Coffea arabica L) Fermented by Saccharomyces cerevisiae Coffee is one of the plantation commodities that have higher economic value among other plantation crops. Arabica coffee has superior quality and taste compared to others. Coffee has been widely processed into grounded coffee products. The quality of ground coffee is influenced by many factors; one of them is processing. In the processing of coffee fruit into coffee beans the process that is certain to occur is fermentation. Fermentation affects ground coffee quality products. This study focused on observing the quality of arabica ground coffee fermented by Saccharomyces cerevisiae. The quality parameters of the ground coffee observed include water content, coffee extract and caffeine content. Other qualities supporting parameters are pH of ground coffee and phytochemical test. In addition, the fermentation pH was also observed in the fermentation process, reducing sugar content and qualitative testing of ethanol. Saccharomyces cerevisiae concentration was varied 0% (K0), 1% (K1), 2% (K2), 3% (K3) and 4% (K4) with duration of fermentation is for 24 hours. The quality of arabica ground coffee products is in accordance with SNI Ground Coffee 01-3542-2004 with the following values: Water content 2,3-1,6% b/b. Coffee extract 30,7-30,3% b/b. Caffeine content 1,18-1,01% b/b. The pH of brewed ground coffee is 6,5-5,1. Alkaloids, saponins and tannins were detected in all different treatments of ground coffee samples. Flavonoids were only detected in the treatment of K0 ground coffee samples. The fermentation pH at the initial state was 5,61 and after fermentation was 4,91-3,89. Reducing sugar content at the initial state was 32,35% b/b and after fermentation 21,2-4,3% b/b. Ethanol was detected in all samples before and after fermentation.Keywords: Coffea Arabica L, Ground Coffee Quality, Fermentation, Saccharomyces cerevisiae ABSTRAK Kopi merupakan salah satu komoditi perkebunan yang memiliki nilai ekonomis yang cukup tinggi diantara tanaman perkebunan lainnya. Kopi Arabika memiliki karakteristik dan cita rasa superior dibanding yang lainnya. Kopi banyak diolah menjadi produk kopi bubuk. Karakteristik kopi bubuk dipengaruhi oleh banyak faktor salah satunya adalah berdasarkan cara pengolahan. Pada pengolahan dari buah kopi sampai menjadi biji kopi suatu proses yang pasti dilalui, yaitu fermentasi. Fermentasi berpengaruh terhadap karakteristik kopi bubuk yang dihasilkan. Penelitian ini difokuskan mengamati karakteristik kopi bubuk Arabika hasil fermentasi menggunakan Saccharomyces cerevisiae. Parameter karakteristik kopi bubuk yang diamati meliputi kadar air, sari kopi dan kadar kafein. Parameter penunjang karakteristik lainnya, yaitu pH seduhan kopi bubuk dan uji fitokimia. Selain itu, pada proses fermentasi juga diamati pH fermentasi, kadar gula pereduksi dan uji kualitatif etanol. Konsentrasi Saccharomyces cerevisiae divariasikan 0% (K0), 1% (K1), 2% (K2), 3% (K3) dan 4% (K4) dengan durasi waktu fermentasi selama 24 jam. Karakteristik kopi bubuk Arabika yang dihasilkan sesuai dengan SNI Kopi Bubuk 01-3542-2004 dengan nilai sebagai berikut: kadar air 2,33–1,6% b/b, sari kopi 30,7 – 30,3% b/b, kadar kafein 1,18–1,01% b/b dan pH seduhan kopi bubuk 6,5–5,1. Alkaloid, saponin dan tanin terdeteksi pada semua perlakuan sampel kopi bubuk. Flavonoid hanya terdeteksi pada perlakuan sampel kopi bubuk K0. pH fermentasi pada keadaan awal 5,61 dan setelah fermentasi 4,91–3,89. Kadar gula pereduksi pada keadaan awal 32,35% b/b dan setelah fermentasi 21,2–4,3% b/b. Etanol terdeteksi pada semua sampel sebelum dan setelah fermentasi.Kata kunci: Coffea Arabica L, mutu kopi bubuk, Fermentasi, Saccharomyces cerevisiae
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