Analisis Tingkat Keasaman Ampas Kopi Sebagai Katalis Alternatif Sumber Energi Bio Baterai

Authors

  • Elmi Mahzum Universitas Syiah kuala, Indonesia
  • Nurul Aufa Universitas Syiah kuala, Indonesia
  • Soni Prayogi Universitas Pertamina, Indonesia

DOI:

https://doi.org/10.30738/natural.v9i2.13861

Keywords:

Tingkat keasaman, pH, ampas kopi, bio baterai

Abstract

In the study, we analyzed the acidity level of coffee grounds as an alternative catalyst for bio-battery energy sources, investigated how coffee grounds work as an alternative catalyst, and investigated how power is generated from variations in coffee grounds. This study used four variations of coffee grounds. Data collection was carried out by taking pH data or acidity level, voltage data, and also the length of time the LED was on from each variation of coffee grounds. The results showed that the civet arabica, original arabica, mongoose robusta, and original robusta coffee grounds respectively had pH values of 5, 5.15, 5.36, 5.6. Then the voltage is 1.35 volts, 1.27 volts, 1.11 volts, 0.994 volts. And the LED time is 417 hours, 414 hours, 409 hours, 404 hours. So that from the results obtained there is a significant relationship between the pH value and the voltage and power, that is, the smaller the pH value, the greater the voltage and power generated.

References

Putra, B. S., Rusdinar, A., & Kurniawan, E. (2015). Desain dan implementasi sistem monitoring dan manajemen baterai mobil listrik. eProceedings of Engineering, 2(2).

Gifron, M., Agustina, N., & Wela, D. (2018). Pengolahan Limbah Kulit Durian dan Baterai Bekas Menjadi Salah Satu Sumber Energi Listrik yang Ramah Lingkungan. Al-Fiziya: Journal of Materials Science, Geophysics, Instrumentation and Theoretical Physics, 1(1)

Khairiah, K., & Destini, R. (2017, May). Analisis Kelistrikan Pasta Elektrolit Limbah Kulit Durian (Durio zibethinus) sebagai Bio Baterai. In Prosiding Seminar Nasional Pendidikan FKIP (Vol. 1, No. 2).

Hamdani, D., Prayogi, S., Cahyono, Y., Yudoyono, G., & Darminto, D. (2022). The influences of the front work function and intrinsic bilayer (i1, i2) on p-i-n based amorphous silicon solar cell’s performances: A numerical study. Cogent Engineering, 9(1), 2110726.

Pujol, D., Liu, C., Gominho, J., Olivella, M. À., Fiol, N., Villaescusa, I., & Pereira, H. (2013). The chemical composition of exhausted coffee waste. Industrial Crops and Products, 50, 423-429.

Widyotomo, Sukrisno, S. Mulato, H. K. Purwadaria dan A. M. Syarief. (2009). Karakteristik Proses Dekafeinasi Kopi Robusta dan Reaktor Kolom Tunggal Dengan Pelarut Etil Asetat.

Prayogi, S., Cahyono, Y., & Darminto, D. (2022a). Electronic structure analysis of a-Si: H p-i1-i2-n solar cells using ellipsometry spectroscopy. Optical and Quantum Electronics, 54(11), 732.

Anshari, M.S. 2018. “Penentuan Senyawa Kafein dan Total Fenol PAda Ekstrak Ampas Kopi Robusta (Coffea Cenephora) Dengan metode Ekstraksi Microwave Assisted, Sokletasi, dan Maserasi Serta Uji Aktifitas Antibakteri Staphylococcus aureus”. Skripsi. Tidak dipublikasikan. Fakultas Matematika Dan Ilmu Pengatahuan Alam.

Prayogi, S., Cahyono, Y., Iqballudin, I., Stchakovsky, M., & Darminto, D. (2021). The effect of adding an active layer to the structure of a-Si: H solar cells on the efficiency using RF-PECVD. Journal of Materials Science: Materials in Electronics, 32(6), 7609–7618.

Atina, A. (2015). Tegangan dan Kuat Arus listrik dari Sifat Asam Buah. Sainmatika: Jurnal Ilmiah Matematika dan Ilmu Pengetahuan Alam, 12(2).

Jauharah, Wira D. 2013. “Analisis Kelistrikan yang Dihasilkan Limbah Buah dan Sayuran Sebagai Energi Alternatif Bio-Baterai”. Skripsi. Universitas Jember. Jawa Timur.

Suwarmini, N. N., Mulyani, S., & Triani, I. G. A. L. (2017). Pengaruh blending kopi robusta dan arabika terhadap kualitas seduhan kopi. Rekayasa dan Manajemen Agroindustri, 5(3), 85-92.

Prayogi, S., Cahyono, Y., & Darminto, D. (2022b). Hydrogenated Amorphous Silicon Density of State Analyzed by Dielectric Function Model Derived from Ellipsometric Spectroscopy. JPSE (Journal of Physical Science and Engineering), 7(2), Article 2.

Zainuddin*, Z., Syukri, M., Prayogi, S., & Luthfia, S. (2022). Implementation of Engineering Everywhere in Physics LKPD Based on STEM Approach to Improve Science Process Skills. Jurnal Pendidikan Sains Indonesia (Indonesian Journal of Science Education), 10(2), Article 2.

Wilson, K.C.1985. Climate and Soil. p. 97 - 107. In: M.N. Clifford and K.C. Wilson (Eds.). Botany, Biochemistry of Beans and Beverage. AVI Publishing, Connecticut, USA.

Siahaan, A. S. (2020). Optimalisasi Produksi Kopi Arabika pada Berbagai Ketinggian Tempat di Kabupaten Humbang Hasundutan. Disertasi. Universitas Sumatera Utara.

Wahyuni, E., Karim, A., & Anhar, A. (2013). Analisis Citarasa Kopi Arabika Organik pada Beberapa Ketinggian Tempat dan Cara Pengolahannya di Datararan Tinggi Gayo. Jurnal Manajemen Sumberdaya Lahan, 2(3), 261-269.

Tawali, A. B., Abdullah, N., & Wiranata, B. S. (2018). Pengaruh Fermentasi Menggunakan Bakteri Asam Laktat Yoghurt Terhadap Citarasa Kopi Robusta (Coffea Robusta). Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 90-97.

Manggala. A, Febrinal,I. Zurohainal. 2017. Pengaruh Konsentrasi ragi Tape terhadap Voltase dan Lamanya Penyalaan Lampu yang Dihasilkan Limbah Kulit Pisang Sebagai Alternatif Sumber Energi. 40-43.

Published

2023-09-27

How to Cite

Mahzum, E. ., Aufa, N. ., & Prayogi, S. (2023). Analisis Tingkat Keasaman Ampas Kopi Sebagai Katalis Alternatif Sumber Energi Bio Baterai . Natural: Jurnal Ilmiah Pendidikan IPA, 9(2). https://doi.org/10.30738/natural.v9i2.13861

Issue

Section

Artikel

Citation Check