PEMANFAATAN NUTRIEN DARI HASIL CAMPURAN SISA PRODUKSI RUMAH MAKAN DAN INDUSTRI TAHU UNTUK KULTUR Chlorella sp.
| dc.contributor.author | Sihombing, Michael Halomoan | |
| dc.contributor.author | Budijono, Budijono | |
| dc.date.accessioned | 2021-03-12T02:37:09Z | |
| dc.date.available | 2021-03-12T02:37:09Z | |
| dc.date.issued | 2019-11 | |
| dc.description.abstract | Pressure on aquatic is now becoming heavier due to the contribution of residual production discharges. Restaurants or domestic and tofu industry is one of the biggest contributors. Restaurant wastewater is the most dominant because it occupies about 60-70% of water bodies, while tofu industry is capable of producing 15-20 m3 of waste to process 1 ton of soybeans into tofu. Both of these activities can produce large amounts of waste water and pollutants that contain nitrates and phosphate as nutrients for the growth of microalgae such as Chlorella sp. This study aims to look at the effect of a mixture of tofu and restaurant wastewater as a fermented nutrient that is easily absorbed for the growth of Chlorella sp. This type of microalgae has the ability to absorb carbon, produce oxygen, absorbent pollutants, natural food, etc. The study was conducted in May 2019 using 5 different mixtures of liquid waste and controls. Each unit had an operational volume of 3 liters, added about 75ml of pure Chlorella sp. seeds and cultured for 7 days. Research results show that the growth of Chlorella sp. increased from 1,008 x 109 cells/L to 7,461 x 109 cells/L in the temperature range of 30-40.6 oC with P5 (100%) treatment on the 5th day. The value of dissolved oxygen (DO) has increased from 2,67 mg/L to 5,50 mg/L. Chlorella sp. utilizing nitrate and phosphate so that it decreased from 8,1167 mg/L and 54,4137 mg/L to 0,128 mg/L and 14,508 mg/L. Peat media which has an acidic pH range of 4-5 has increased to 8-9. The discoloration of water which was originally yellowish to dark green, indicates that the nutrients from the waste mixture can be an alternative nutrient in increasing the abundance of microalgae especially Chlorella sp. in peat waters. | en_US |
| dc.description.sponsorship | Program Doktor Ilmu Lingkungan PPs UNRI Jl. Pattimura No. 09 Gobah-Pekanbaru Email: psil_unri@yahoo.com | en_US |
| dc.identifier.isbn | 978-60251349-1-3 | |
| dc.identifier.other | wahyu sari yeni | |
| dc.identifier.uri | https://repository.unri.ac.id/handle/123456789/9952 | |
| dc.language.iso | en | en_US |
| dc.subject | Chlorella sp | en_US |
| dc.subject | restaurant | en_US |
| dc.subject | tofu industry | en_US |
| dc.subject | waste water | en_US |
| dc.title | PEMANFAATAN NUTRIEN DARI HASIL CAMPURAN SISA PRODUKSI RUMAH MAKAN DAN INDUSTRI TAHU UNTUK KULTUR Chlorella sp. | en_US |
| dc.type | Article | en_US |