eprintid: 48759
rev_number: 28
eprint_status: archive
userid: 12597
dir: disk0/00/04/87/59
datestamp: 2025-05-16 01:43:17
lastmod: 2025-05-16 01:43:17
status_changed: 2025-05-16 01:43:17
type: thesis
metadata_visibility: show
creators_name: Shidik, Abdul Maulana
creators_id: 4444200077
contributors_type: http://www.loc.gov/loc.terms/relators/THS
contributors_type: http://www.loc.gov/loc.terms/relators/THS
contributors_type: http://www.loc.gov/loc.terms/relators/THS
contributors_name: Eris, Fitria Riany
contributors_name: Wulandari, Puji
contributors_name: Widyarani, Widyarani
contributors_id: 197908252003122002
contributors_id: 198703092019032010
contributors_id: 197903212005022001
corp_creators: UNIVERSITAS SULTAN AGENG TIRTAYASA
corp_creators: FAKULTAS PERTANIAN
corp_creators: TEKNOLOGI PANGAN
title: Recovery Protein dari Limbah Cair Tahu Pekat dengan Metode Elektrokoagulasi
ispublished: pub
subjects: QD
subjects: TP
divisions: FAPERTA
divisions: TekPang
full_text_status: restricted
keywords: electrocoagulation, recovery protein, tofu, tofu liquid waste,
note: Salah satu bahan organik yang terdapat pada limbah cair tahu adalah protein yang mencapai 40-60%. Protein tersebut dapat diperoleh kembali dengan metode elektrokoagulasi, sehingga dapat digunakan sebagai bahan makanan atau sebagai bahan tambahan makanan. Pengolahan limbah tahu yang tidak tepat dapat menyebabkan pencemaran lingkungan. Elektrokoagulasi merupakan salah satu teknik pengolahan secara fisika yang dapat diaplikasikan untuk mengolah limbah cair tahu. Penelitian ini bertujuan untuk mengetahui pengaruh waktu kontak, tegangan, dan interaksinya terhadap karakteristik kimia dan perolehan kembali protein dari air limbah tahu. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial dengan dua faktor dan tiga kali ulangan. Faktor pertama adalah waktu kontak (60, 90, dan 120 menit) dan faktor kedua adalah tegangan listrik (7,5, 15, dan 22,5V). Hasil penelitian menunjukkan, karakteristik awal limbah cair tahu meliputi kandungan protein sebesar 1,11 g/L, kandungan COD sebesar 8,29 g/L, kekeruhan sebesar 351,51 NTU, pH sebesar 3,75, dan suhu sebesar 20°C. Karakteristik akhir limbah cair tahu menunjukkan kadar protein dalam larutan berkisar antara 0,34-1,05 g/L, kadar protein buih berkisar antara 0,44-2,58 g/L, dan kadar protein endapan berkisar antara 19,89%-78,88%. Kadar COD menurun berkisar antara 8,16 hingga 4,32 g/L, nilai kekeruhan berkisar antara 319 hingga 84,33 NTU, pH meningkat berkisar antara 4 hingga 4,9, dan suhu berkisar antara 22,67 hingga 35,33°C. Pemulihan protein dari larutan berkisar antara 93,97% hingga 30,64%, pemulihan protein busa berkisar antara 1,96% hingga 11,58%, dan pemulihan protein endapan berkisar antara 4,06% hingga 57,78%.
abstract: One of the organic materials found in tofu liquid waste is protein that reaches 40- 60%. The protein can be recovered by electrocoagulation method, so that it can be used as food ingredients or as a food additives. Improper tofu waste processing can cause environmental pollution. Electrocoagulation is a physical processing technique that can be applied to treat tofu wastewater. This study aimed to 
determine the effects of contact time, voltage, and their interaction on the chemical characteristics and protein recovery from tofu wastewater. The study employed a Factorial Randomized Group Design with two factors and three replicates. The first factor was contact time (60, 90, and 120 minutes) dan the second factor was voltage (7.5, 15, and 22.5V). The result shows, the initial characteristics of the tofu liquid waste included a protein content of 1.11 g/L, 
COD content of 8.29 g/L, turbidity of 351.51 NTU, pH of 3.75, and temperature of 20°C. The final characteristics of the tofu liquid waste showed a protein content in solution ranged from 0.34 to 1.05 g/L, foam protein content range from 0.44 to 2.58 g/L, and precipitate protein content ranged from 19.89% to 78.88%. COD levels decreased range from 8.16 to 4.32 g/L, turbidity values ranged from 319 to 84.33 NTU, pH increased ranged from 4 to 4.9, and temperature ranged from 22.67 to 35.33°C. Protein recovery from the solution ranged from 93.97% to 30.64%, foam protein recovery ranged from 1.96% to 11.58%, and sludge protein 
recovery ranged from 4.06% to 57.78%.
date: 2025
date_type: published
pages: 94
institution: UNIVERSITAS SULTAN AGENG TIRTAYASA
department: TEKNOLOGI PANGAN
thesis_type: sarjana
thesis_name: sarjana
citation:   Shidik, Abdul Maulana  (2025) Recovery Protein dari Limbah Cair Tahu Pekat dengan Metode Elektrokoagulasi.  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.   
document_url: https://eprints.untirta.ac.id/48759/1/Abdul%20Maulana%20Shidik_4444200077_Fulltext.pdf
document_url: https://eprints.untirta.ac.id/48759/8/Abdul%20Maulana%20Shidik_4444200077_01.pdf
document_url: https://eprints.untirta.ac.id/48759/3/Abdul%20Maulana%20Shidik_4444200077_02.pdf
document_url: https://eprints.untirta.ac.id/48759/9/Abdul%20Maulana%20Shidik_4444200077_03.pdf
document_url: https://eprints.untirta.ac.id/48759/4/Abdul%20Maulana%20Shidik_4444200077_04.pdf
document_url: https://eprints.untirta.ac.id/48759/5/Abdul%20Maulana%20Shidik_4444200077_05.pdf
document_url: https://eprints.untirta.ac.id/48759/6/Abdul%20Maulana%20Shidik_4444200077_Ref.pdf
document_url: https://eprints.untirta.ac.id/48759/7/Abdul%20Maulana%20Shidik_4444200077_Lamp.pdf