Location

Academic Pit

Advisor(s)

sukses risdiyanto raharjo

Start Date

30-6-2018 9:00 AM

End Date

30-6-2018 9:15 AM

Abstract

Liquid waste from tofu production is one of the causes of environmental pollution. This condition happens because liquid tofu waste contain protein. Protein is metabolized by bacteria formed ammonia which emits foul odor. On this research, the protein amount in liquid tofu waste is reduced by the application of papaya’s sap and water lettuce. This research is divided into several steps. First, collecting the liquid tofu waste. second, tapping the papaya’s sap. Third, poured the papaya’s sap into the tofu waste. the next step is keep the mixture between tofu waste and papaya’s sap rest for 6, 18, and 24 hours. Forth, put the water lettuce inside of the liquid tofu waste and papaya’s sap mixture. Lastly, measure the protein and pH in liquid tofu waste. the laboratory result represent that the protein amount dropped from 0,17 % to 0,06 % or dropped for 70%. pH changed from 4,02 to 4,5 after the application of papaya’s sap and water lettuce for 24 hours. After this research, we learned that protein and water lettuce could be used to reduce protein amount on a liquid tofu waste. But, on this research we could not found how much the ammonia amount on the liquid tofu waste and we could not increase the pH amount of liquid tofu waste. So, for the further research we recommend the researcher to find the ammonia amount and increase the pH amount in liquid tofu waste and the research could find another method to find the ammonia amount and increasing the pH amount in liquid tofu waste.

Keywords: liquid, tofu, waste, water lettuce, protein, ammonia, amount, papaya, sap

Comments

Recipient of the Social Impact Award

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Jun 30th, 9:00 AM Jun 30th, 9:15 AM

Utilization of Papaya’s Sap (Carica papaya L.) and Water Lettuce (Pistia stratiotes) to Reduce Protein Amount on Liquid Tofu Waste

Academic Pit

Liquid waste from tofu production is one of the causes of environmental pollution. This condition happens because liquid tofu waste contain protein. Protein is metabolized by bacteria formed ammonia which emits foul odor. On this research, the protein amount in liquid tofu waste is reduced by the application of papaya’s sap and water lettuce. This research is divided into several steps. First, collecting the liquid tofu waste. second, tapping the papaya’s sap. Third, poured the papaya’s sap into the tofu waste. the next step is keep the mixture between tofu waste and papaya’s sap rest for 6, 18, and 24 hours. Forth, put the water lettuce inside of the liquid tofu waste and papaya’s sap mixture. Lastly, measure the protein and pH in liquid tofu waste. the laboratory result represent that the protein amount dropped from 0,17 % to 0,06 % or dropped for 70%. pH changed from 4,02 to 4,5 after the application of papaya’s sap and water lettuce for 24 hours. After this research, we learned that protein and water lettuce could be used to reduce protein amount on a liquid tofu waste. But, on this research we could not found how much the ammonia amount on the liquid tofu waste and we could not increase the pH amount of liquid tofu waste. So, for the further research we recommend the researcher to find the ammonia amount and increase the pH amount in liquid tofu waste and the research could find another method to find the ammonia amount and increasing the pH amount in liquid tofu waste.

Keywords: liquid, tofu, waste, water lettuce, protein, ammonia, amount, papaya, sap

 

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