PENURUNAN BAHAN ORGANIK AIR GAMBUT MENGGUNAKAN BIJI ASAM JAWA (Tamarindus indica Linn)

Authors

  • Dyah Mawaddah, Titin Anita Zaharah, Gusrizal

Abstract

Air gambut mengandung bahan organik yang menyebabkan warna coklat kehitaman dan dapat menimbulkan bau. Bahan organik ini dapat dihilangkan melalui proses koagulasi flokulasi menggunakan biji asam jawa. Penelitian tentang pengaruh pH dan massa koagulan terhadap penurunan bahan organik air gambut dengan cara koagulasi telah dilakukan. Penurunan bahan organik air gambut ditentukan berdasarkan nilai absorbansi UV pada panjang gelombang 254 nm dan bilangan permanganat. Pengamatan  pengaruh pH larutan dan massa biji asam jawa terhadap penurunan bahan organik dilakukan dengan metode batch. Hasil penelitian menunjukkan bahwa penurunan bahan organik terbaik diperoleh pada hasil eksperimen dengan pH 4 dan massa biji asam jawa sebanyak 2 g per 200 mL air gambut dengan perbandingan 1:1. Kondisi optimum ini mampu menurunkan bahan organik air gambut mencapai 50%. Berdasarkan hasil penelitian disimpulkan bahwa biji asam jawa dapat digunakan sebagai koagulan dalam menurunkan bahan organik air gambut.

Kata kunci: biji asam jawa, air gambut, penurunan bahan organik

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Published

2014-03-21

Issue

Vol. 3 No. 1 (2014): Jurnal Kimia Khatulistiwa

Section

Articles

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