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Processing coffee with wet processing method produces a lot of waste water from the results of the vines, pulping, and the washing result of fermentation. The wastewater has the potential to pollute the environment in case of no treatment. Adsorption is one method that can reduce the risk of pollution from coffee wastewater. The time variation and stirring speed of adsorption affect the improvement of the quality of wastewater. The study aims to identify the influence of time and speed stirring towards the efficiency of decreasing the parameter turbidity and color in the adsorption of coffee wastewater using activated carbon from the fruit bark of coffee. Activated carbon is derived from the skin of the coffee fruit that has been called with NaOH 1 M. The parameters observed in the Adsoprsi i.e turbidity and color. The time used in stirring i.e 60 minutes 65 minutes, and 70 minutes with each speed of 60 rpm, 90 rpm, and 120 rpm. The thicveling result shows that the best stirring time and speed treatment was 60 Minutes/120 rpm. The time and stirring treatment of 60 minutes/120 rpm in coffee water adsoprsi has decreased efficiency in turbidity and color parameters respectively, 93.13% and 83.93%.
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