haracteristics Of Activated Charcoal Ori Bamboo And Red Ginger as Air Purifier On Food Cabinets

Endah Kusuma, Rastini (2021) haracteristics Of Activated Charcoal Ori Bamboo And Red Ginger as Air Purifier On Food Cabinets. JOURNAL OF SCIENCE AND APPLIED ENGINEERING (JSAE),, 4 (2). pp. 69-79. ISSN 2621-3753

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Abstract

ost of the community while preservation of food using refrigeration machines and chemicals, which l s attention to hygiene. The storage space made of wood, glass or plastic where are almost airtight except the refrigerators which have oor air circulation and it cause of cross-contamination and als riggers bacteria growth, virus and fungi that cause decay and also disease source. These problems ncourage the researchers to make a hygieni food storage space by consider the air circulation which is given an air purifier natural ingredients combinations that absorb pollutants, heavy tals, and nti-microbials. The ir purifier ingredients which expected are original bamboo charcoal active, and red ginger. To make the air purifier can work effectiv y, a certain balanced composition is needed. The research method ed is an experimental method where food ingredients are stored in a space where the air circulatio is coated with a article layer of original bamboo charcoal activate nd red ginger rhizome with different compositions. The material used are mixture of charcoal and ginger rhizome by making an air purifier derived from activated charcoal from ori bamboo aste at a certain percentage of charcoal maturity. After that the product will be tested in food storage space with tofu for the food sample. In this research, the comp ombination of ori bamboo charcoal active with red ginger extract was 4:0, 3:1, 2:2, 1;3, 0:4 where the ori bamboo charcoal active was used with a maturity percentage of 50%, 75%, 100 %. From the results of the research, it was found that the samples stored without using the filter grew with microbes after the econd day, the samples that were filtered with th composition of activated charcoal only grew microbes on the third day and there was a change in the shape of the filter, namely the aqueous filter. Samples with a composition of activated harcoal with varying maturity and ginger extract began to grow with microbes after the fourth day. The best filter results 100% mature ctivated charcoal with a omposition f activated charcoal and ginger extract, hich is 2:2. Microbes that can still grow in that osition are Bacillus substilis but in small quantities and n viruses or other icrobes are found. Keywords Air Purifier, Food Storage Cabinet, Red Ginger, Ori Bambo

Item Type:	Article
Uncontrolled Keywords:	Air Purifier, Food Storage Cabinet, Red Ginger, Ori Bambo
Subjects:	Engineering > Chemical Engineering
Divisions:	Fakultas Teknologi Industri > Teknik Kimia S1
Depositing User:	Mr Sayekti Aditya Endra
Date Deposited:	14 May 2024 03:57
Last Modified:	14 May 2024 11:35
URI:	http://eprints.itn.ac.id/id/eprint/14533

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