PEMANFAATAN BIJI ASAM JAWA (Tamarindus indica) SEBAGAI KOAGULAN PADA PROSES KOAGULASI LIMBAH CAIR TAHU (KAJIAN KONSENTRASI SERBUK BIJI ASAM JAWA DAN LAMA PENGADUKAN)
ABSTRACT: The aim of this
research was to evaluate the effectiveness of tamarind seed as a natural
coagulant and stirring time in the quality improvement of waste water produced
by tofu industries. The levels of tamarind seed flour added were 6 g/L, 10g/L
and 14g/L, and the stirring time of 3 min and 5 min respectively. The
experiment was carried out in triplicates and assessing the parameters of total
soluble solids (TSS), BOD, dissolved oxygen (DO) and the pH.The results showed
that the tamarind seed flour was able to reduce the level of parameters
studied. The best treatment was obtained from the application of tamarind seed
flour at a level of 14 g/L and 3 minutes stirring time. This combination was
able to reduce 67.29% of the TSS level
(from 425 mg/L to 139 mg/L) and 24.18% of the BOD5 value (from 71 mg/L to 53.83
mg/L) and to increase 53.85% of the DO value (from 1.8 mg/L to 3.90 mg/L) and
pH value from 3.93 to 4.57. The BOD5 level of the treated water met the
requirement of the quality standard of waste water for the tofu industry,
except the TSS, DO and pH values.
Keywords: coagulation, natural
coagulant, tamarind seed
Penulis: Irnia Nurika, Aunur
Rofiq Mulyarto, Kunty Afshari
Kode Jurnal: jppertaniandd070029
