No abstract

The COD (Chemical Oxygen Demand) analysis method based on the Indonesian National Standard (SNI) is a revision of SNI 06-6989.2-2004, Water and wastewater - Part 2: Method of testing for chemical oxygen demand (COD) with closed reflux spectrophotometrically. This SNI uses references from international standard methods, namely Standard Methods for the Examination of Water and Wastewater, 21st Edition, editor of LS Clesceri, AE Greenberg, AD Eaton, APHA, AWWA and WEF, Washington DC, 2005, Methods 5220 D (Closed Reflux, Colorimetric Methods). The purpose of this study was to validate the total method for testing chemical oxygen demand (COD) in water and wastewater with the reduction of Cr2O7 2- spectrophotometrically in the range of COD values of 100 mg / L to 900 mg / L measurements were made at a wavelength of 600 nm. and COD values less than or equal to 90 mg / L measurements were made at a wavelength of 420 nm. The results showed that the method SNI 06-6898.2- 2009  has good validation results including the r results obtained from the calibration curve equation of 0.998, a precision of 1.82%, an accuracy of 98.25% and LOD and LOQ of 12.27 mg / L and 25, 61 mg / L.

Food diversification is a way to strengthen national food security, for example by reducing the dependence on wheat flour as a main raw material of various food products through the use of cassava flour. Cassava flour, a rich source of carbohydrates, can be used in the making of flakes. In this study, the Virgin coconut oil (VCO) waste flour was added in cassava flour to produce gluten-free cassava flour flakes with high dietary fiber contents. The six different formulas of flakes were used in this study with addition of 0% (control), 10%, 20%, 30%, 40% and 50% coconut waste flour, respectively. Then, the chemical and microbiological characteristics of the flakes were measured. Based on the proximate data, both flours have a good quality. The microbiological analysis shows cassava flour and coconut waste flour have good sanitation and food safety. Results showed that flakes with 80% cassava flour and 20% coconut waste flour are gluten-free and contain 2.52% water, 2.27% ash, 14.40% fat, 4.50% protein, 76.31% carbohydrate, 8.56% dietary fiber. Therefore, it can be said that cassava flour flakes can serve as gluten-free and rich dietary fiber ready-to-eat food.

No abstract