Pemanfaatan Serbuk Kulit Pisang Kepok untuk Menurunkan Kadar Besi (Fe) dengan Metode Spektrofotometri Serapan Atom (SSA) dan Menurunkan Kekeruhan serta Meningkatkan pH pada Air Sumur Bor Berdasarkan Variasi Lama Perendaman

The presence of iron content in water will make the water brownish yellow, cause an unpleasant smell, and leave stains on the walls of the bathtub. Banana peel kepok is a plant that can be used to lower iron levels and turbidity of water. The purpose of this study is to determine the effect of long changes in the soaking of banana peel powder kepok to decrease iron levels and turbidity as well as increase in pH of well water. This research is experimental research. The data was collected quantitatively using the Atomic Absorption Spectrophotometry (AAS) method to test Fe levels, pH meters to test pH and Turbidimeters to test turbidity. Analyze the data with four treatments (including controls) and three replications by using variations of 10-minute, 20-minute, and 30-minute immersion lengths. Data analysis using analysis of variance (ANOVA) tests. The results showed: decrease in iron content that has the highest effectiveness level of samples (Water Well A, Water Well B, and Water Well C) at immersion time 30 minutes in a row that is 74.40%, 68.23%, and 67.79%. The decrease in turbidity levels that had the highest effectiveness of the sample at 30 consecutive minutes of immersion time was 97.48%, 97.69%, and 97.59%. The increase in pH that had the highest effectiveness rate of the sample at 30 consecutive minutes of immersion was 94.09%, 69.50%, and 43.18%. The conclusion in this study is that there is an influence of long-soaking variations in banana peel powder kepok in lowering iron levels and turbidity and increasing pH in well water. The effectiveness of banana peel powder kepok in lowering iron levels and turbidity and increasing the pH that is at the time of immersion 30 minutes.
Keywords: Turbidity, banana peel, well water, iron, pH