Pengaruh Kecepatan Pengadukan dan Komposisi Biji Kelor (Moringa oleifera)dan Biji Asam Jawa (Tamarindus indica L.)dalam Perbaikan Kualitas Air Kapur

In the calcareous or karst area, the water cannot be used directly for daily activities. Therefore it is necessary to take action to deal with the problem by means of one of which is the process of quality improvement with natural coagulants. Natural coagulants have many advantages in the purification process, such as the ingredients are easily available, the price is cheap, biodegradable and does not cause side effects. This study was conducted to determine the effect of stirring speed and composition of coagulant in improving calcareous water quality. The sample water was processed by adding natural cogulants from moringa seeds and tamarind seeds with a variation of coagulant composition1:0 ; 0.75:0.25 ; 0.5:0.5 ; 0.25:0.75; 0:1 gram and stirring speed of 300, 500, 600 and 700 rpm in the process of lime water purification (coagulation-flocculation-sedimentation). To find out the results of this study conducted hardness test with complexometry method, Ca content test and pH test using a pH meter. The best results from this study are the treatment of stirring speed of 700 rpm and the comparison of moringa and tamarind seeds coagulant composition (0.5;0.5 gram) with the results of total hardness test of 396.67 mg/L and effectiveness of total hardness reduction of 43.33%. Test of Ca content of 43.20 mg/L and effectiveness of decreasing Ca content by 48.08%. The conclusion of this study is the effect of stirring speed and composition of coagulants in improving calcareous water quality