PENENTUAN STATUS MUTU AIR DENGAN MENGGUN

(1)

PENENTUAN STATUS MUTU AIR DENGAN MENGGUNAKAN METODE STORET

DAN INDEKS PENCEMARAN

A. Pendahuluan

Secara alamiah air tidak pernah dijumpai dalam keadaan betul-betul murni. Ketika

uap air mengembun diudara dan jatuh di permukaan bumi, air tersebut telah dipengaruhi oleh

partikel-partikel yang terkandung di udara. Kemudian air bergerak mengalir menuju ke

berbagai tempat yang lebih rendah letaknya dan melarutkan berbagai jenis batuan yang

dilalui atau zat organic lainnya. Dengan demikian kualitas air secara alamiah akan berbeda

pada setiap ruang dan waktu yang berlainan. Sumber air secara luas telah dimanfaatkan untuk

keperluan air rumah tangga, pertanian, industri, perikanan, pembangkit tenaga listrik dan

lain-lain. Pemanfaatan sumber air selain harus memenuhi kuantitas dan kualitasnya juga

harus memenuhi criteria kualitas air sesuai pemanfaatannya (Departemen Permukiman dan

Prasarana Wilayah, 2002). Berdasarkan Peraturan Pemerintah No. 82 Tahun 2001 tentang

Pengelolaan Kualitas Air dan Pengendalian Pencemaran Air, klasifkasi mutu air ditetapkan

menjadi (empat) kelas yaitu: Kelas satu, air yang peruntukannya dapat digunakan untuk

baku air minum, dan peruntukan yang lain yang mempersyaratkan mutu air yang sama

dengan kegunaan tersebut; kelas dua, air yang peruntukannya dapat digunakan untuk

prasarana/sarana rekreasi air, pembudidayaan ikan air tawar, peternakan, air untuk mengairi

pertanaman, dan atau peruntukan lain yang mempersyaratkan mutu air yang sama dengan

kegunaan tersebut; kelas tiga, air yang peruntukannya dapat digunakan untuk pembudidayaan

ikan air tawar, peternakan, air untuk mengairi persawahan, dan atau peruntukan lain yang

mempersyaratkan mutu air yang sama dengan kegunaan tersebut; dan kelas empat, air yang

peruntukannya dapat digunakan untuk mengairi pertanaman, dan atau peruntukan lain yang

mempersyaratkan mutu air yang sama dengan kegunaan tersebut (PP 82 2001).

.

B. Tujuan

1. Menghitung status mutu air dengan menggunakan metode STORET

2. Menghitung mutu air dengan menggunakan metode Indeks Pencemaran

3. Menganalisis status mutu air dari hasil perhitungan metode storet dan Indeks

Pencemaran

C. Alat dan Bahan

1. Data Hasil Penentuan Status Mutu Air Metode STORET

(2)

D. Dasar Teori

A. KUALITAS AIR

Kualitas air

menyatakan tingkat kesesuaian air untuk dipergunakan bagi pemenuhan

tertentu

kehidupan manusia

, seperti untuk air minum, mengairi tanaman, minuman ternak

dan sebagainya (Arsyad, 1989). Salah satu potensi sumber daya air yang strategis dan banyak

dimanfaatkan untuk berbagai aktivitas pembangunan adalah air sungai. Air sungai merupakan

sumberdaya alam yang potensial menerima beban pencemaran limbah kegiatan manusia

seperti: kegiatan industri, pertanian, peternakan dan rumah tangga. Akibat menurunnya

kualitas air, kuantitas air yang memenuhi kualitas menjadi berkurang. Mengingat sungai

merupakan sumberdaya air yang penting untuk menunjang pembangunan ekonomi dan

kesejahteraan manusia, maka fungsi sungai sebgai sumberdaya air harus dilestarikan agar

dapat menunjang pembangunan secara berkelanjutan.

Menurut

Direktorat Pengendali Masalah Air

(1975) dalam Wardhani (2002),

pencemaran air merupakan segala pengotoran atau penambahan organisme atau zat-zat lain

ke dalam air, sehingga mencapai tingkat yang mengganggu penggunaan dan pemanfaatan

serta kelestarian perairan tersebut. Masalah pencemaran air berhubungan erat dengan kualitas

air. Data kualitas air dibutuhkan dalam manajemen sungai sebagai dasar untuk penentuan

karakteristik fisik dan kimia sungai.

Sungai memiliki kualitas air yang selalu berubah dari waktu ke waktu (dinamis).

Perubahan ini dapat disebabkan oleh musim, jenis dan jumlah limbah yang masuk serta debit.

Menurut Alaerts dan Santika (1984) dalam Wardhani (2002), terdapat sumber pencemar yang

diakibatkan oleh perubahan sesuatu faktor dalam sungai. Misalnya pada musim hujan, air

hujan mengadakan pengotoran dan akan terjadi pengenceran (konsentrasi pencemar yang

mungkin ada dapat berkurang). Tetapi ada faktor lain yang berubah yaitu akibat kecepatan

(3)

terbawa oleh aliran sungai sehingga kekeruhan naik secara drastis dan endapan sungai yang

sudah membusuk pada dasar sungai tersebut bercampur dengan air yang segar pada lapisan

atas. Dalam hal ini pencemaran akan terjadi tergantung dari mampu tidaknya efek

penggelontoran air mengimbangi efek bertambahnya kekeruhan dan endapan organis yang

tergerus tadi.

Menurut Mantiri (1994) dalam Wardhani (2002), masuknya limah ke dalam badan air

seperti sungai, danau ataupun laut akan menurunkan kualitas air serta mengubah kondisi

ekologi perairan

. Pengaruh pencemaran

air limbah

terhadap kualitas air dapat dilihat dari

sifat fisik, kimia dan biologi perairan. Sifat fisik antara lain adalah peningkatan kekeruhan,

padatan tersuspensi, air menjadi berbau dan berwarna. Sedangkan sifat kimia dan biologi

adalah meningkatnya kandungan nutrien dan logam-logam dan bakteri.

Beberapa akibat pencemaran sungai,

terutama oleh industri dan pemukiman

menurut Klein (1972) dalam Wardhani (2002) adalah sebagai berikut :

1. Bahan organik yang dapat terfermentasi akan terurai. Karena proses penguraiannya

membutuhkan oksigen, maka jika bahan organik yang terdapat diperairan jumlahnya

berlebihan akan terjadi deoksigenasi yang dapat menyebabkan kematian ikan.

2. Padatan tersuspensi akan mengendap di dasar sungai sehingga menyebabkan

pendangkalan serta merusak berbagai organisme akuatik.

3. Bahan-bahan korosif (asam dan basa) dan bahan-bahan beracun (sianida, fenol, Zn, Cu)

menyebabkan kematian ikan, bakteri serta organisme akuatik lain.

4. Beberapa jenis pencemaran industri mengakibatkan peningkatan turbiditas, perubahan

warna, timbulnya busa, perubahan suhu dan radioaktivitas.

5. Bahan-bahan yang menimbulkan rasa dan bau, kesadahan yang tinggi, bahan-bahan

beracun serta berbagai logam berat menyebabkan air sungai tidak dapat digunakan sebagai air

(4)

6. Ketidakseimbangan ekologi mengakibatkan melimpahnya beberapa spesies tertentu yang

semakin menurunkan kualitas perairan.

Sutrisno (1987), Air sangat dibutuhkan oleh semua makhluk di dunia, khususnya

sebagai air minum. Air juga dapat menimbulkan gangguan kesehatan terhadap penggunanya,

hal ini disebabkan karena :

1. Adanya kemampuan air untuk melarutkan bahan-bahan padat, gas dan bahan cair lainnya,

sehingga semua air alam mengandung mineral dan zat-zat lain dalam larutan yang diperoleh

dari udara dan tanah. Kandungan bahan atau zat dalam air dengan konsentrasi tertentu dapat

menimbulkan efek gangguan kesehatan untuk pemakainya.

2. Air sebagai faktor utama dalam penularan berbagai penyakit. Dalam hubungannya

dengan kebutuhan manusia akan air minum, dan efek yang akan ditimbulkannya maka, perlu

ditetapkan standar kualitas air minum.

Menurut peraturan Menteri Kesehatan, tentang syarat-syarat dan pengawasan kualitas

air minum dikatakan bahwa standar persyaratan kualitas air minum perlu ditetapkan dengan

pertimbangan sebagai berikut :

1. Air minum yang memenuhi syarat kesehatan mempunyai peranan penting dalam rangka

pemeliharaan, perlindungan dan mempertinggi derajat kesehatan rakyat.

2. Perlu mencegah adanya penyediaan dan pembagian air minum untuk umum yang tidak

memenuhi syarat-syarat kesehatan.

Pada saat ini, ada beberapa jenis standar kualitas air minum baik yang bersifat

nasional maupun internasional. Kualitas air yang bersifat nasional hanya berlaku untuk

negara yang menetapkan standar, sedangkan yang bersifat internasional berlaku pada negara

yang belum memiliki standar kualitas air tersendiri. Namun standar internasional ini dapat

digunakan di negara man saja dengan menyesuaikan kondisi dan situasi negara yang

(5)

Tabel 1. Standar kualitas air yang dapat digunakan untuk air minum

No Parameter

Satuan

Maksimum

dianjurkan

Maksimum

diperbolehkan

1 TDS

mg/l

-

1000

2 DHL

mg/l

-

-3

DO

mg/l

-

8

4 Alkalinitas

mg/l

-

-5

Nitrat

mg/l

-

20

6 PH

mg/l

6

9

7 BOD

mg/l

-

2

8 COD

mg/l

-

10 Sumber : PPRI No : 82 Tahun 2001

B. MUTU AIR

Mutu air adalah suatu kondisi kualitas air yang diukur atau diuji berdasarkan

parameter-parameter tertentu dan metode tertentu berdasarkan peraturan perundang-undangan

yang berlaku. Status mutu air dapat mengindikasikan keadaan air dalam kondisi tercemar

atau bebas dari pencemaran dalam waktu tertentu dengan membandingkan dengan baku mtu

yang ditetapkan.

Beberapa komponen dan standar baku pada air bersih meliputi berbagai aspek baik

fisik, kimia, maupun bakteriologis. Beberapa aspek yang dinilai sebagai acuan standar baku

air tersebut meliputi unsur-unsur antara lain :

1. Suhu.

Kenaikan suhu menimbulkan beberapa akibat antara lain menurunnya jumlah

oksigen terlarut dalam air, meningkatkan kecepatan reaksi kimia serta terganggunya

kehidupan ikan dan hewan air lainnya. Jika batas suhu yang mematikan terlampaui,

ikan dan hewan air lainnya mungkin akan mati.

2. pH.

Nilai pH air yang normal antara 6 – 8, sedangkan pH air terpolusi misalnya air

buangan, berbeda-beda tergantung dari jenis buangannya.

(6)

pada air secara mutlak dapat dipakai sebagai salah satu indikator terjadinya tingkat

pencemaran air yang cukup tinggi. Air yang normal sebenarnya tidak mempunyai

rasa. Apabila air mempunyai rasa (kecuali air laut), hal itu berarti telah terjadi

pelarutan garam.

4. Kesadahan.

Standar kesadahan total adalah 500 mg/l, jika melebihi akan dapat

menimbulkan beberapa resiko seperti : a) mengurangi efektivitas sabun, b)

terbentuknya lapisan kerak pada alat dapur, c) kemungkinan terjadi ledakan pada

boiler, d) sumbatan pada pipa air.

5. Besi (Fe).

Dalam jumlah kecil zat besi dibutuhkan oleh tubuh untuk pembentukan

sel-sel darah merah. Kandungan zat besi di dalam air yang melebihi batas akan

menimbulkan gangguan. Standar kualitas ditetapkan 0,1 – 1.0 mg/l.

6. Mangaan (Mn).

Tubuh manusia membutuhkan mangaan rata-rata 10 mg/l sehari

yang dapat dipenuhi dari makanan. Mangaan bersifat toksik terhadap organ

pernafasan. Standar kualitas ditetapkan 0,05 – 0,5 mg/l dalam air.

7. Nitrit (NO2) dan Nitrat (NO3).

Jumlah nitrat yang besar dalam tubuh cenderung

berubah menjadi nitrit dan dapat membentuk methaemoglobine sehingga dapat

menghambat perjalanan oksigen dalam tubuh, hal ini dapat menyebabkan penyakit

blue baby. Nitrit ádalah zat yang bersifat racun sehingga kehadiran bahan ini dalam

air minum tidak diperbolehkan.

8. Cadmium (Cd).

Cadmium merupakan zat beracun yang bersifat akumulasi dalam

jaringan tubuh sehingga dapat menyebabkan batu ginjal, gangguan lambung,

kerapuhan tulang, mengurangi hemoglobin darah dan pigmentasi gigi. Selain itu

cadmium juga bersifat karsinogenik.

9. Timbal (Pb).

Timbal sangat berbahaya bagi kesehatan karena cenderung terakumulasi

dalam tubuh, serta meracuni jaringan syaraf.

(7)

sehingga bakteri pathogen dapat berlindung di dalam atau di sekitar bahan penyebab

kekeruhan.

11. Bakteri coli.

Organisme pathogen di perairan merupakan indikasi adanya pencemaran

air. Oleh karena itu organisme pathogen di perairan harus diketahui. Mengingat tidak

mungkin mengindikasikan berbagai macam organisme pathogen, maka pengukuran

pengukurannya menggunakan bakteri-coli sebagai indikator organisme. Standar Coli

pada air bersih ditetapkan sebesar 10 coli/100 ml air.

C. STANDAR BAKU MUTU AIR

Air Minum -> KepMenKes No. 907/MENKES/SK/VII/2002

No Parameter Satuan Persyaratan Teknik Pengujian

FISIKA

1. Bau - tidak berbau Organoleptik

2. Rasa - normal Organoleptik

3. Warna TCU maks.15 Spektrofotometri 4. Total Padatan Terlarut

(TDS)

mg/l maks. 1000 Gravimetri

5. Kekeruhan NTU maks. 5 Spektrofotometri 6. Suhu o_C _{Suhu udara}_₃o_{C Termometer}

KIMIA

7. Besi (Fe) mg/l maks 0.3 AAS 8. Kesadahan sebagai

CaCO3

mg/l maks. 500 Titrimetri

9. Klorida (Cl) mg/l maks 250 Argentometri 10. Mangan (Mn) mg/l maks 0.1 AAS

11. pH - 6.5 - 8.5 pH meter

12. Seng (Zn) mg/l maks. 8 AAS

13. Sulfat (SO4) mg/l maks 250 Spektrofotometri

14. Tembaga (Cu) mg/l maks. 1 AAS 15. Klorin (Cl2) mg/l maks. 5 Titrimetri

16. Amonium (NH4) mg/l maks 0.15 Spektrofotometri

(Nesler)

KIMIA ANORGANIK

17. Arsen (As) mg/l maks. 0.01 AAS

(8)

20. Kadnium (Cd) mg/l maks. 0.003 AAS

21. Nitrat (NO3) mg/l maks 50 Spektrofotometri

(Brusin)

22. Nitrit (NO2) mg/l maks 3 Spektrofotometri (NED)

23. Sianida (CN) mg/l maks 0.07 Destilasi 24. Timbal (Pb) mg/l maks. 0.01 AAS 25. Raksa (Hg) mg/l maks 0.001 AAS

MIKROBIOLOGI

24. E. Coli APM/100ml negatif MPN 25. Total Bakteri Koliform APM/100ml negatif MPN

Air Sumur



Permenkes No. 416/Men. Kes/Per./IX/1990

No. Parameter Satuan Standar Teknik Pengujian

A. FISIKA

1. Bau - - Organoleptik

2. Jumlah Zat Padat Terlarut mg/l 1.500 Gravimetri 3. Kekeruhan NTU 25 Spektrofotometri

4. Rasa - - Organoleptik

5. Suhu o_C _{Suhu udara}_

1-30_C

Temometer

6. Warna TCU 50 Spektrofotometri

B. KIMIA

a. Kimia Anorganik

1. Air Raksa (Hg) mg/l 0.001 AAS 2. Arsen (As) mg/l 0.05 AAS 3. Besi (Fe) mg/l 1.0 AAS

4. Fluorida (F) mg/l 1.5 Spektrofotometri 5. Kadmium (Cd) mg/l 0.005 AAS

6. Kesadahan sebagai CaCO3 mg/l 500 Titrimetri

7. Klorida (Cl-₎ _mg/l ₆₀₀ _Argentometri

8. Kromium, valensi 6 (Cr6+₎ _mg/l _0.05 _AAS

9. Mangan (Mn) mg/l 0.5 AAS

10. Nitrat (NO3) mg/l 10 Spektrofotometri

(Brusin)

11. Nitrit (NO2) mg/l 1.0 Spektrofotometri

(9)

12. pH - 6.5-9.0 pH meter 13. Selenium (Se) mg/l 0.01

-14. Seng (Zn) mg/l 15 AAS

15. Sianida (CN) mg/l 0.1 Destilasi

16. Sulfat (SO4) mg/l 400 Spektrofotometri

17. Timbal (Pb) mg/l 0.05 AAS

b. Kimia Organik

1. Detergent mg/l 0.50 Spektrofotometri 2. Zat Organik mg/l 10.00 Gravimetri 3. Pestisida Gol. Organo Fosfat mg/l 0.00

-4. Pestisida Gol. Organo Klorida mg/l 0.00 -5. Pestisida Gol. Organo

Karbamat mg/l 0.00

C. MIKROBIOLOGIK

1. MPN (Golongan Coliform) Per 100 ml 50 MPN

D. Metode Storet

Metode Storet merupakan salah satu metoda untuk penentuan status mutu air yang

umum digunakan. Dengan metoda Storet ini dapat diketahui parameter-parameter yang telah

memenuhi atau melampaui baku mutu air. Secara prinsip metoda Storet adalah

membandingkan antara data kualitas air dengan baku mutu air yang disesuaikan dengan

peruntukan guna menentukan status mutu air.

Apabila hasil pengukuran mutu air memenuhi

baku mutu airnya yaitu bila hasil pengukuran < baku mutu, maka diberi nilai 0, apabila hasil

pengukuran tidak memenuhi baku mutu air yaitu bila hasil pengukuran > baku mutu air, maka

diberi skor:

Tabel 11. Penentuan sistem nilai untuk menentukan status mutu air

Penggunaan metode STORET dapat dilakukan dengan langkah-langkah sebagai berikut :

(10)

2. Bandingkan data hasil pengukuran kualitas air dengan nilai baku mutu sesuai dengan

kelas air.

3. Jika hasil pengukuran memnuhi nilai baku mutu air maka diberi skor 0.

4. Jika hasil pengukuran tidak memenuhi nilai baku mutu air, maka diberi skor : lihat

Tabel.1

5. Jumlah Negatif dari seluruh parameter dihitung dan ditentukan status mutunya dari

jumlah skor yang didapat dengan menggunakan sistem nilai.

6. Jika dalam perhtiungan, tidak ditemukan nilai ambang batas suatu parameter yang

diukur, maka parameter tersebut tidak perlu dihitung.

E. Metode Indeks Pencemaran

Merupakan ukuran relatif tingkat pencemaran terhadap parameter kualitas air yang

diijinkan. Indeks pencemaran ini ditentukan untuk suatu peruntukan kemudian dapat

dikembangkan untuk beberapa peruntukan bagi seluruh bagian atau sebagian dari badan

sungai.

• Indeks pencemaran dapat di definisikan sebagai berikut:

Jika Lij menyatakan konsentrasi parameter kualitas air yang dicantumkan dalam baku

mutu untuk peruntukan air (j) dan Ci menyatakan konsentrasi parameter kualitas air (i) yang

diperoleh dari hasil analisis sample air pada suatu lokasi pengambilan sample air dari suatu

alur sungai, maka Pij adalah indeks pencemaran bagi peruntukan (j).

– Setiap nilai Ci/Lij menunjukkan pencemaran relative yang diakibatkan oleh

parameter kualitas air.

– Nilai Ci/Lij = 1 adalah nilai kritik karena nilai ini dapat diharapkan untuk

dipenuhi bagi suatu baku mutu peruntukan air.

– Jika Ci/Lij >1 untuk suatu parameter maka konsentrasi parameter ini harus

dikurangi atau disisihkan apabila badan air digunakan untuk peruntukan (j),

jika parameter ini adalah parameter yang bermakna bagi peruntukan maka

pengolahan mutlak harus dilakukan bagi air ini.

– Pada model ini digunakan berbagai parameter kualitas air sehingga pada

penggunaanya diperlukan rata-rata dan nilai maksimum dari keseluruhan nilai

Ci/Lij.

_√

₍

_Cij

_/

_Lij

₎

M

+(

Ci

/

Lij

)

2

(11)

– Pij = m

• Nilai m adalah factor penyeimbang yang dievaluasi pada nilai kritik. Pada niali kritik

Pij, (Ci/Lij)

R

dan (ci/Lij)

M

bernilai 1 maka m adalah bernilai 1/V2

• Dengan demikian maka:

Pij

= 2

Evaluasi terhadap nilai Pij:

0 

Pij



1, memenuhi baku mutu

1 <Pij



5, cemar ringan

5<Pij



10, cemar sedang

Pij>10, cemar berat

Jika nilai Ci/Lij lebih dari 1 maka:

(12)

E. DATA DAN HASIL PERHITUNGAN

F.

G. H. I.

J. Tabel 1. Hasil Penentuan Status

Mutu Air Metode STORET

K. Lokasi SG 7

L. M. N. O.

P. N

Q. Parameter

R. Satu an

S. B ak

u M ut

u T. Hasil Pengukuran U. Skor

V. T

W.

X. Y. Z.

AA. M a x

BB. M i n

CC.Ra ta-rat a

DD.M a x

EE. Mi

FF. Ra ta-rat

a GG.

HH.

1 II. pH JJ.

KK. 6, 0 -9,

0 LL. 7 MM.6,9 NN.7,0 OO.0 PP.0 QQ.0 RR.0

SS. 2

TT. Residu Tersuspen

si UU.mg/l VV. 50 WW.35 XX. 32 YY. 33,5 ZZ. 0 AAA.0 BBB.0 CCC.0

DDD. 3

EEE. R esidu

Terlarut FFF.mg/l GGG.1000 HHH.363

III. 3 6

2 JJJ.363 KKK.0 LLL.0 MMM.0 NNN.0

OOO.

4 PPP.HL D

 mhos/c

m RRR. 800 SSS.551 TTT.548 UUU.549,5 VVV.0 WWW.0 XXX.0 YYY.0

ZZZ. 5

AAAA. O ksigen

Terlarut BBBB.mg/l O2 CCCC.6 DDDD.5,1 EEEE.3,9 FFFF.4,5 GGGG.-2 HHHH.-2 IIII. -6

JJJJ.

-KKKK.

6 LLLL.OD B MMMM.mg/l NNNN.2 OOOO.11,7 PPPP.7,8 QQQQ.9,75 RRRR.-2 SSSS.-2 TTTT.-6

(13)

-VVVV.

7 WWWW.OD C XXXX.mg/l YYYY.10 ZZZZ.61 AAAAA.41 BBBBB.51 CCCCC.-2 DDDDD.-2 EEEEE.-6

FFFFF.

-GGGGG.

8 HHHHH.trat Ni IIIII. mg/lNO3 JJJJJ.10 KKKKK.0,74

LLLLL. 0,59

3 MMMMM.0,66 NNNNN.0 OOOOO.0 PPPPP.0 QQQQQ.0

RRRRR.

9 SSSSS.trit Ni

TTTTT. mg/l

NO2 UUUUU.0,06 VVVVV.0,08

WWWWW. 0,07

6 XXXXX.0,078 YYYYY.-2 ZZZZZ.-2 AAAAAA.-6

BBBBBB.

ulfida PPPPPP.mg/l S QQQQQQ.0,002

RRRRRR. 0,00

2

SSSSSS. 0,00

2 TTTTTT.0,002 UUUUUU.0 VVVVVV.0 WWWWWW.0 XXXXXX.0 YYYYYY.

1 ZZZZZZ.hosphat P Toatal

1 KKKKKKK. F enol



g/l MMMMMMM.1 NNNNNNN.tt OOOOOOO.tt PPPPPPP.tt QQQQQQQ.RRRRRRR.SSSSSSS. TTTTTTT.

UUUUUUU.

1 VVVVVVV. D etergent

 g/l

MB

AS XXXXXXX.200

YYYYYYY. 145,

4 ZZZZZZZ.45,7 AAAAAAAA.95,55 BBBBBBBB.0 CCCCCCCC.0 DDDDDDDD.0 EEEEEEEE.0 FFFFFFFF.

1

GGGGGGGG. Minyak dan

Lemak



g/l IIIIIIII.1000 JJJJJJJJ.600 KKKKKKKK.16 LLLLLLLL.308 MMMMMMMM.0 NNNNNNNN.0 OOOOOOOO.0 PPPPPPPP.0 QQQQQQQQ.

1 RRRRRRRR.

Fluorida SSSSSSSS.mg/l F TTTTTTTT.0,5 UUUUUUUU.0,52 VVVVVVVV.tt WWWWWWWW.0,26 XXXXXXXX.YYYYYYYY.ZZZZZZZZ. AAAAAAAAA. BBBBBBBBB.

1 CCCCCCCCC.

Timbal DDDDDDDDD.mg/l Pb EEEEEEEEE.0,03 FFFFFFFFF.tt GGGGGGGGG.tt HHHHHHHHH.tt IIIIIIIII. JJJJJJJJJ.KKKKKKKKK.LLLLLLLLL. MMMMMMMMM.

1 NNNNNNNNN.

Krom (VI) OOOOOOOOO.mg/l Cr PPPPPPPPP.0,05

QQQQQQQQQ. 0,01

6

RRRRRRRRR. 0,01

(14)

XXXXXXXXX. 1 YYYYYYYYY.Bakteri Koli

Tinja

ZZZZZZZZZ. JPT/100

ml AAAAAAAAAA.100

BBBBBBBBBB.

5 EEEEEEEEEE._-3 FFFFFFFFFF._-3 GGGGGGGGGG._-9

HHHHHHHHHH.

-IIIIIIIIII.

2 JJJJJJJJJJ. Bakteri Total Koli

KKKKKKKKKK. JPT/100

ml LLLLLLLLLL.1000

MMMMMMMMMM.

5 PPPPPPPPPP._-3 QQQQQQQQQQ._-3 RRRRRRRRRR._-8

SSSSSSSSSS.

-TTTTTTTTTT.UUUUUUUUUU. VVVVVVVVVV.WWWWWWWWWW.XXXXXXXXXX.YYYYYYYYYY.ZZZZZZZZZZ.AAAAAAAAAAA.BBBBBBBBBBB.

CCCCCCCCCCC.

EEEEEEEEEEE.FFFFFFFFFFF. GGGGGGGGGGG.HHHHHHHHHHH.IIIIIIIIIII. JJJJJJJJJJJ.KKKKKKKKKKK.LLLLLLLLLLL.MMMMMMMMMMM.NNNNNNNNNNN.

Kelas OOOOOOOOOOO.D

PPPPPPPPPPP.

QQQQQQQQQQQ.

Cttn

: Pengukuran Sungai Gajah Wong pada bulan Agustus dan Oktober

RRRRRRRRRRR.

SSSSSSSSSSS.

Tabel 2. Hasil Penentuan Status Mutu Air Metode STORET

TTTTTTTTTTT.

Lokasi SG 8

UUUUUUUUUUU.

VVVVVVVVVVV.

N WWWWWWWWWWW.

Parameter XXXXXXXXXXX.Satuan

YYYYYYYYYYY. Baku

Mu

tu ZZZZZZZZZZZ.PengukuranHasil AAAAAAAAAAAA. Skor

BBBBBBBBBBBB. T

CCCCCCCCCCCC.DDDDDDDDDDDD. EEEEEEEEEEEE.FFFFFFFFFFFF.GGGGGGGGGGGG.

Max HHHHHHHHHHHH.Min IIIIIIIIIIII.

Rata-rat

a JJJJJJJJJJJJ.Max

KKKKKKKKKKKK. Mi

LLLLLLLLLLLL.

Rata-rat

a MMMMMMMMMMMM.

NNNNNNNNNNNN. 1

OOOOOOOOOOOO. pH

PPPPPPPPPPPP.QQQQQQQQQQQQ.6,0 -9,0 Residu

Tersuspen

(15)

JJJJJJJJJJJJJ. 3

KKKKKKKKKKKKK. Residu

Terlarut LLLLLLLLLLLLL.mg/l MMMMMMMMMMMMM.1000 NNNNNNNNNNNNN.337 OOOOOOOOOOOOO.322 PPPPPPPPPPPPP.329,5 QQQQQQQQQQQQQ.0 RRRRRRRRRRRRR.0 SSSSSSSSSSSSS.0 TTTTTTTTTTTTT.0

UUUUUUUUUUUUU. 4 VVVVVVVVVVVVV.DHL

 mhos/c

m XXXXXXXXXXXXX.YYYYYYYYYYYYY.509 ZZZZZZZZZZZZZ.486 AAAAAAAAAAAAAA.497,5 BBBBBBBBBBBBBB.0 CCCCCCCCCCCCCC.0 DDDDDDDDDDDDDD.0 EEEEEEEEEEEEEE.0

FFFFFFFFFFFFFF. 5

GGGGGGGGGGGGGG. Oksigen

Terlarut HHHHHHHHHHHHHH.mg/l O2 IIIIIIIIIIIIII.6 JJJJJJJJJJJJJJ.6,8 KKKKKKKKKKKKKK.5,7 LLLLLLLLLLLLLL.6,25 MMMMMMMMMMMMMM.0 NNNNNNNNNNNNNN.-2 OOOOOOOOOOOOOO.0

PPPPPPPPPPPPPP.

-QQQQQQQQQQQQQQ.

6 RRRRRRRRRRRRRR.BOD SSSSSSSSSSSSSS.mg/l TTTTTTTTTTTTTT.2 UUUUUUUUUUUUUU.3,5 VVVVVVVVVVVVVV.2,5 WWWWWWWWWWWWWW.3 XXXXXXXXXXXXXX.-2 YYYYYYYYYYYYYY.-2 ZZZZZZZZZZZZZZ.-6

AAAAAAAAAAAAAAA.

-BBBBBBBBBBBBBBB.

7 CCCCCCCCCCCCCCC.COD DDDDDDDDDDDDDDD.mg/l EEEEEEEEEEEEEEE.10 FFFFFFFFFFFFFFF.30 GGGGGGGGGGGGGGG.23 HHHHHHHHHHHHHHH.26,5 IIIIIIIIIIIIIII.-2 JJJJJJJJJJJJJJJ.-2 KKKKKKKKKKKKKKK.-6

LLLLLLLLLLLLLLL.

-MMMMMMMMMMMMMMM. 8 NNNNNNNNNNNNNNN.Nitrat

OOOOOOOOOOOOOOO. mg/l

NO3 PPPPPPPPPPPPPPP.10

QQQQQQQQQQQQQQQ. 0,87

5

RRRRRRRRRRRRRRR. 0,45

3 SSSSSSSSSSSSSSS.0,664 TTTTTTTTTTTTTTT.0 UUUUUUUUUUUUUUU.0 VVVVVVVVVVVVVVV.0 WWWWWWWWWWWWWWW.0

XXXXXXXXXXXXXXX. 9 YYYYYYYYYYYYYYY.Nitrit

ZZZZZZZZZZZZZZZ. mg/l

NO2 AAAAAAAAAAAAAAAA.0,06

BBBBBBBBBBBBBBBB. 0,04

9

CCCCCCCCCCCCCCCC. 0,02

4 DDDDDDDDDDDDDDDD.0,0365 EEEEEEEEEEEEEEEE.0 FFFFFFFFFFFFFFFF.0 GGGGGGGGGGGGGGGG.0 HHHHHHHHHHHHHHHH.0

IIIIIIIIIIIIIIII.

1 JJJJJJJJJJJJJJJJ. Amoniak

KKKKKKKKKKKKKKKK. mg/l

NH3

-N LLLLLLLLLLLLLLLL.0,5 MMMMMMMMMMMMMMMM.0,26 NNNNNNNNNNNNNNNN.0,26 OOOOOOOOOOOOOOOO.0,26 PPPPPPPPPPPPPPPP.0 QQQQQQQQQQQQQQQQ.0 RRRRRRRRRRRRRRRR.0 SSSSSSSSSSSSSSSS.0 TTTTTTTTTTTTTTTT.

1 UUUUUUUUUUUUUUUU. Sulfida 1 FFFFFFFFFFFFFFFFF.Phosphat

Toatal

GGGGGGGGGGGGGGGGG. mg/l

PO4 HHHHHHHHHHHHHHHHH.10 IIIIIIIIIIIIIIIII.

0,55

2 JJJJJJJJJJJJJJJJJ.0,37 KKKKKKKKKKKKKKKKK.0,461 LLLLLLLLLLLLLLLLL.0 MMMMMMMMMMMMMMMMM.0 NNNNNNNNNNNNNNNNN.0 OOOOOOOOOOOOOOOOO.0 PPPPPPPPPPPPPPPPP.

1 QQQQQQQQQQQQQQQQQ. Fenol



g/l SSSSSSSSSSSSSSSSS.1

TTTTTTTTTTTTTTTTT. tt

UUUUUUUUUUUUUUUUU. Tt

VVVVVVVVVVVVVVVVV.

tt WWWWWWWWWWWWWWWWW.XXXXXXXXXXXXXXXXX.YYYYYYYYYYYYYYYYY.ZZZZZZZZZZZZZZZZZ.

AAAAAAAAAAAAAAAAAA. 1 BBBBBBBBBBBBBBBBBB.

Detergent

 g/l

MB

(16)

LLLLLLLLLLLLLLLLLL. 1

MMMMMMMMMMMMMMMMMM. Minyak dan

Lemak



g/l OOOOOOOOOOOOOOOOOO.1000 PPPPPPPPPPPPPPPPPP.800 QQQQQQQQQQQQQQQQQQ.23 RRRRRRRRRRRRRRRRRR.411,5 SSSSSSSSSSSSSSSSSS.0 TTTTTTTTTTTTTTTTTT.0 UUUUUUUUUUUUUUUUUU.0 VVVVVVVVVVVVVVVVVV.0 WWWWWWWWWWWWWWWWWW.

1 XXXXXXXXXXXXXXXXXX.

Fluorida YYYYYYYYYYYYYYYYYY.mg/l F ZZZZZZZZZZZZZZZZZZ.0,5

AAAAAAAAAAAAAAAAAAA. 0,38

2 BBBBBBBBBBBBBBBBBBB.Tt CCCCCCCCCCCCCCCCCCC.0,191 DDDDDDDDDDDDDDDDDDD.EEEEEEEEEEEEEEEEEEE.FFFFFFFFFFFFFFFFFFF.GGGGGGGGGGGGGGGGGGG. HHHHHHHHHHHHHHHHHHH.

1 IIIIIIIIIIIIIIIIIII.

Timbal JJJJJJJJJJJJJJJJJJJ.mg/l Pb KKKKKKKKKKKKKKKKKKK.0,03 LLLLLLLLLLLLLLLLLLL.tt MMMMMMMMMMMMMMMMMMM.Tt NNNNNNNNNNNNNNNNNNN.tt OOOOOOOOOOOOOOOOOOO.PPPPPPPPPPPPPPPPPPP.QQQQQQQQQQQQQQQQQQQ.RRRRRRRRRRRRRRRRRRR. SSSSSSSSSSSSSSSSSSS.

1 TTTTTTTTTTTTTTTTTTT.

Krom (VI) UUUUUUUUUUUUUUUUUUU.mg/l Cr VVVVVVVVVVVVVVVVVVV.0,05

WWWWWWWWWWWWWWWWWWW. 0,01

2

XXXXXXXXXXXXXXXXXXX. 0,00

5 YYYYYYYYYYYYYYYYYYY.0,0085 ZZZZZZZZZZZZZZZZZZZ.0 AAAAAAAAAAAAAAAAAAAA.0 BBBBBBBBBBBBBBBBBBBB.0 CCCCCCCCCCCCCCCCCCCC.0

DDDDDDDDDDDDDDDDDDDD. 1 EEEEEEEEEEEEEEEEEEEE.Bakteri Koli

Tinja

FFFFFFFFFFFFFFFFFFFF. JPT/100

ml GGGGGGGGGGGGGGGGGGGG.100

HHHHHHHHHHHHHHHHHHHH. 2,4 x

1 0

5

IIIIIIIIIIIIIIIIIIII. 9,3 x

1 0

4

JJJJJJJJJJJJJJJJJJJJ. 1,67 x

105 KKKKKKKKKKKKKKKKKKKK._-3 LLLLLLLLLLLLLLLLLLLL._-3 MMMMMMMMMMMMMMMMMMMM._-9

NNNNNNNNNNNNNNNNNNNN.

-OOOOOOOOOOOOOOOOOOOO. 2 PPPPPPPPPPPPPPPPPPPP.Bakteri Total

Koli

QQQQQQQQQQQQQQQQQQQQ. JPT/100

ml RRRRRRRRRRRRRRRRRRRR.1000

SSSSSSSSSSSSSSSSSSSS. 9,3 x

1 0

5

TTTTTTTTTTTTTTTTTTTT. 4,6 x

1 0

4

UUUUUUUUUUUUUUUUUUUU. 4,8 x

105 VVVVVVVVVVVVVVVVVVVV._-3 WWWWWWWWWWWWWWWWWWWW._-3 XXXXXXXXXXXXXXXXXXXX._-9

YYYYYYYYYYYYYYYYYYYY.

-ZZZZZZZZZZZZZZZZZZZZ.AAAAAAAAAAAAAAAAAAAAA.BBBBBBBBBBBBBBBBBBBBB.CCCCCCCCCCCCCCCCCCCCC.DDDDDDDDDDDDDDDDDDDDD.EEEEEEEEEEEEEEEEEEEEE.FFFFFFFFFFFFFFFFFFFFF.GGGGGGGGGGGGGGGGGGGGG.HHHHHHHHHHHHHHHHHHHHH. IIIIIIIIIIIIIIIIIIIII.

Total sk or

JJJJJJJJJJJJJJJJJJJJJ.

-KKKKKKKKKKKKKKKKKKKKK.LLLLLLLLLLLLLLLLLLLLL.MMMMMMMMMMMMMMMMMMMMM.NNNNNNNNNNNNNNNNNNNNN.OOOOOOOOOOOOOOOOOOOOO.PPPPPPPPPPPPPPPPPPPPP.QQQQQQQQQQQQQQQQQQQQQ.RRRRRRRRRRRRRRRRRRRRR.SSSSSSSSSSSSSSSSSSSSS.TTTTTTTTTTTTTTTTTTTTT.

Kelas UUUUUUUUUUUUUUUUUUUUU.D

VVVVVVVVVVVVVVVVVVVVV.

WWWWWWWWWWWWWWWWWWWWW.

Cttn

: Pengukuran Sungai Gajah Wong pada bulan Agustus dan Oktober

XXXXXXXXXXXXXXXXXXXXX.

YYYYYYYYYYYYYYYYYYYYY.

ZZZZZZZZZZZZZZZZZZZZZ.

AAAAAAAAAAAAAAAAAAAAAA. Tabel 3. Hasil Penentuan Status Mutu Air Metode STORET

BBBBBBBBBBBBBBBBBBBBBB.

Lokasi SG 9

(17)

DDDDDDDDDDDDDDDDDDDDDD. N EEEEEEEEEEEEEEEEEEEEEE.

Parameter FFFFFFFFFFFFFFFFFFFFFF.Satuan

GGGGGGGGGGGGGGGGGGGGGG. Ba HHHHHHHHHHHHHHHHHHHHHH.

Hasil Pengukuran IIIIIIIIIIIIIIIIIIIIII. Skor JJJJJJJJJJJJJJJJJJJJJJ.Total

KKKKKKKKKKKKKKKKKKKKKK.LLLLLLLLLLLLLLLLLLLLLL.MMMMMMMMMMMMMMMMMMMMMM.NNNNNNNNNNNNNNNNNNNNNN.OOOOOOOOOOOOOOOOOOOOOO. Max

PPPPPPPPPPPPPPPPPPPPPP. Min

QQQQQQQQQQQQQQQQQQQQQQ.

Rata-rat a

RRRRRRRRRRRRRRRRRRRRRR. Max

SSSSSSSSSSSSSSSSSSSSSS. Min

TTTTTTTTTTTTTTTTTTTTTT.

Rata-rat a

UUUUUUUUUUUUUUUUUUUUUU.

VVVVVVVVVVVVVVVVVVVVVV.

1 WWWWWWWWWWWWWWWWWWWWWW.pH XXXXXXXXXXXXXXXXXXXXXX.

YYYYYYYYYYYYYYYYYYYYYY.

6,0 ZZZZZZZZZZZZZZZZZZZZZZ.

7,3 AAAAAAAAAAAAAAAAAAAAAAA.7,1 BBBBBBBBBBBBBBBBBBBBBBB.7,2 CCCCCCCCCCCCCCCCCCCCCCC.0 DDDDDDDDDDDDDDDDDDDDDDD.0 EEEEEEEEEEEEEEEEEEEEEEE.0 FFFFFFFFFFFFFFFFFFFFFFF.0

GGGGGGGGGGGGGGGGGGGGGGG. 2

HHHHHHHHHHHHHHHHHHHHHHH. Residu

Tersuspen

si IIIIIIIIIIIIIIIIIIIIIII.mg/l JJJJJJJJJJJJJJJJJJJJJJJ.50 KKKKKKKKKKKKKKKKKKKKKKK.23 LLLLLLLLLLLLLLLLLLLLLLL.23 MMMMMMMMMMMMMMMMMMMMMMM.23 NNNNNNNNNNNNNNNNNNNNNNN.0 OOOOOOOOOOOOOOOOOOOOOOO.0 PPPPPPPPPPPPPPPPPPPPPPP.0 QQQQQQQQQQQQQQQQQQQQQQQ.0

RRRRRRRRRRRRRRRRRRRRRRR. 3

SSSSSSSSSSSSSSSSSSSSSSS. Residu

Terlarut TTTTTTTTTTTTTTTTTTTTTTT.mg/l

UUUUUUUUUUUUUUUUUUUUUUU. 10 VVVVVVVVVVVVVVVVVVVVVVV.

258 WWWWWWWWWWWWWWWWWWWWWWW.253 XXXXXXXXXXXXXXXXXXXXXXX.255,5 YYYYYYYYYYYYYYYYYYYYYYY.0 ZZZZZZZZZZZZZZZZZZZZZZZ.0 AAAAAAAAAAAAAAAAAAAAAAAA.0 BBBBBBBBBBBBBBBBBBBBBBBB.0

CCCCCCCCCCCCCCCCCCCCCCCC. 4 DDDDDDDDDDDDDDDDDDDDDDDD.DHL

 mhos/c

m

FFFFFFFFFFFFFFFFFFFFFFFF.

80 GGGGGGGGGGGGGGGGGGGGGGGG.

391 HHHHHHHHHHHHHHHHHHHHHHHH.384 IIIIIIIIIIIIIIIIIIIIIIII.387,5 JJJJJJJJJJJJJJJJJJJJJJJJ.0 KKKKKKKKKKKKKKKKKKKKKKKK.0 LLLLLLLLLLLLLLLLLLLLLLLL.0 MMMMMMMMMMMMMMMMMMMMMMMM.0

NNNNNNNNNNNNNNNNNNNNNNNN. 5

OOOOOOOOOOOOOOOOOOOOOOOO. Oksigen

Terlarut PPPPPPPPPPPPPPPPPPPPPPPP.mg/l O2 QQQQQQQQQQQQQQQQQQQQQQQQ.6 RRRRRRRRRRRRRRRRRRRRRRRR.3,5 SSSSSSSSSSSSSSSSSSSSSSSS.1,7 TTTTTTTTTTTTTTTTTTTTTTTT.2,6 UUUUUUUUUUUUUUUUUUUUUUUU.-2 VVVVVVVVVVVVVVVVVVVVVVVV.-2 WWWWWWWWWWWWWWWWWWWWWWWW.-6 XXXXXXXXXXXXXXXXXXXXXXXX.-10 YYYYYYYYYYYYYYYYYYYYYYYY.

6 ZZZZZZZZZZZZZZZZZZZZZZZZ.BOD AAAAAAAAAAAAAAAAAAAAAAAAA.mg/l BBBBBBBBBBBBBBBBBBBBBBBBB.2 CCCCCCCCCCCCCCCCCCCCCCCCC.32 DDDDDDDDDDDDDDDDDDDDDDDDD.22 EEEEEEEEEEEEEEEEEEEEEEEEE.27 FFFFFFFFFFFFFFFFFFFFFFFFF.-2 GGGGGGGGGGGGGGGGGGGGGGGGG.-2 HHHHHHHHHHHHHHHHHHHHHHHHH.-6 IIIIIIIIIIIIIIIIIIIIIIIII.-10 JJJJJJJJJJJJJJJJJJJJJJJJJ.

7 KKKKKKKKKKKKKKKKKKKKKKKKK.COD LLLLLLLLLLLLLLLLLLLLLLLLL.mg/l MMMMMMMMMMMMMMMMMMMMMMMMM.10 NNNNNNNNNNNNNNNNNNNNNNNNN.59 OOOOOOOOOOOOOOOOOOOOOOOOO.51 PPPPPPPPPPPPPPPPPPPPPPPPP.55 QQQQQQQQQQQQQQQQQQQQQQQQQ.-2 RRRRRRRRRRRRRRRRRRRRRRRRR.-2 SSSSSSSSSSSSSSSSSSSSSSSSS.-6 TTTTTTTTTTTTTTTTTTTTTTTTT.-10

UUUUUUUUUUUUUUUUUUUUUUUUU. 8 VVVVVVVVVVVVVVVVVVVVVVVVV.Nitrat

WWWWWWWWWWWWWWWWWWWWWWWWW. mg/l

NO3 XXXXXXXXXXXXXXXXXXXXXXXXX.10 YYYYYYYYYYYYYYYYYYYYYYYYY.1,107

ZZZZZZZZZZZZZZZZZZZZZZZZZ. 0,24

1 AAAAAAAAAAAAAAAAAAAAAAAAAA.0,674 BBBBBBBBBBBBBBBBBBBBBBBBBB.0 CCCCCCCCCCCCCCCCCCCCCCCCCC.0 DDDDDDDDDDDDDDDDDDDDDDDDDD.0 EEEEEEEEEEEEEEEEEEEEEEEEEE.0

FFFFFFFFFFFFFFFFFFFFFFFFFF.

9 GGGGGGGGGGGGGGGGGGGGGGGGGG.Nitrit

HHHHHHHHHHHHHHHHHHHHHHHHHH. mg/l

NO2

IIIIIIIIIIIIIIIIIIIIIIIIII.

0,0 JJJJJJJJJJJJJJJJJJJJJJJJJJ.

0,156 KKKKKKKKKKKKKKKKKKKKKKKKKK.0,15 LLLLLLLLLLLLLLLLLLLLLLLLLL.0,153 MMMMMMMMMMMMMMMMMMMMMMMMMM.-2 NNNNNNNNNNNNNNNNNNNNNNNNNN.-2 OOOOOOOOOOOOOOOOOOOOOOOOOO.-6 PPPPPPPPPPPPPPPPPPPPPPPPPP.-10

QQQQQQQQQQQQQQQQQQQQQQQQQQ. 1 RRRRRRRRRRRRRRRRRRRRRRRRRR.

Amoniak

SSSSSSSSSSSSSSSSSSSSSSSSSS. mg/l

(18)

1

Sulfida mg/l S

0,0

0,008

0,00

3 0,0055 -2 -2 -6 -10

MMMMMMMMMMMMMMMMMMMMMMMMMMM. 1 NNNNNNNNNNNNNNNNNNNNNNNNNNN.Phosphat

Toatal

OOOOOOOOOOOOOOOOOOOOOOOOOOO. mg/l

PO4 PPPPPPPPPPPPPPPPPPPPPPPPPPP.10 QQQQQQQQQQQQQQQQQQQQQQQQQQQ.1,024 RRRRRRRRRRRRRRRRRRRRRRRRRRR.0,68 SSSSSSSSSSSSSSSSSSSSSSSSSSS.0,852 TTTTTTTTTTTTTTTTTTTTTTTTTTT.0 UUUUUUUUUUUUUUUUUUUUUUUUUUU.0 VVVVVVVVVVVVVVVVVVVVVVVVVVV.0 WWWWWWWWWWWWWWWWWWWWWWWWWWW.-0 XXXXXXXXXXXXXXXXXXXXXXXXXXX.

1 YYYYYYYYYYYYYYYYYYYYYYYYYYY. Fenol



g/l AAAAAAAAAAAAAAAAAAAAAAAAAAAA.1

BBBBBBBBBBBBBBBBBBBBBBBBBBBB. tt

CCCCCCCCCCCCCCCCCCCCCCCCCCCC. tt

DDDDDDDDDDDDDDDDDDDDDDDDDDDD.

tt EEEEEEEEEEEEEEEEEEEEEEEEEEEE.FFFFFFFFFFFFFFFFFFFFFFFFFFFF.GGGGGGGGGGGGGGGGGGGGGGGGGGGG.HHHHHHHHHHHHHHHHHHHHHHHHHHHH.

IIIIIIIIIIIIIIIIIIIIIIIIIIII.

1 JJJJJJJJJJJJJJJJJJJJJJJJJJJJ. Detergent

20 MMMMMMMMMMMMMMMMMMMMMMMMMMMM. 854,2

NNNNNNNNNNNNNNNNNNNNNNNNNNNN. 135,

1 OOOOOOOOOOOOOOOOOOOOOOOOOOOO.494,65 PPPPPPPPPPPPPPPPPPPPPPPPPPPP.-2 QQQQQQQQQQQQQQQQQQQQQQQQQQQQ.0 RRRRRRRRRRRRRRRRRRRRRRRRRRRR.-6 SSSSSSSSSSSSSSSSSSSSSSSSSSSS.-8 TTTTTTTTTTTTTTTTTTTTTTTTTTTT.

1 UUUUUUUUUUUUUUUUUUUUUUUUUUUU.Minyak dan Lemak

 g/l

WWWWWWWWWWWWWWWWWWWWWWWWWWWW. 10 XXXXXXXXXXXXXXXXXXXXXXXXXXXX.

34 YYYYYYYYYYYYYYYYYYYYYYYYYYYY.1,5 ZZZZZZZZZZZZZZZZZZZZZZZZZZZZ.17,75 AAAAAAAAAAAAAAAAAAAAAAAAAAAAA.0 BBBBBBBBBBBBBBBBBBBBBBBBBBBBB.0 CCCCCCCCCCCCCCCCCCCCCCCCCCCCC.0 DDDDDDDDDDDDDDDDDDDDDDDDDDDDD.0 EEEEEEEEEEEEEEEEEEEEEEEEEEEEE.

1 FFFFFFFFFFFFFFFFFFFFFFFFFFFFF.

Fluorida GGGGGGGGGGGGGGGGGGGGGGGGGGGGG.mg/l F HHHHHHHHHHHHHHHHHHHHHHHHHHHHH.0,5 IIIIIIIIIIIIIIIIIIIIIIIIIIIII.0,596 JJJJJJJJJJJJJJJJJJJJJJJJJJJJJ.tt KKKKKKKKKKKKKKKKKKKKKKKKKKKKK.0,298 LLLLLLLLLLLLLLLLLLLLLLLLLLLLL.MMMMMMMMMMMMMMMMMMMMMMMMMMMMM.NNNNNNNNNNNNNNNNNNNNNNNNNNNNN.OOOOOOOOOOOOOOOOOOOOOOOOOOOOO. PPPPPPPPPPPPPPPPPPPPPPPPPPPPP.

1 QQQQQQQQQQQQQQQQQQQQQQQQQQQQQ.

Timbal RRRRRRRRRRRRRRRRRRRRRRRRRRRRR.mg/l Pb

SSSSSSSSSSSSSSSSSSSSSSSSSSSSS. 0,0 TTTTTTTTTTTTTTTTTTTTTTTTTTTTT.

tt UUUUUUUUUUUUUUUUUUUUUUUUUUUUU.tt VVVVVVVVVVVVVVVVVVVVVVVVVVVVV.tt WWWWWWWWWWWWWWWWWWWWWWWWWWWWW.XXXXXXXXXXXXXXXXXXXXXXXXXXXXX.YYYYYYYYYYYYYYYYYYYYYYYYYYYYY.ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ. AAAAAAAAAAAAAAAAAAAAAAAAAAAAAA.

1 BBBBBBBBBBBBBBBBBBBBBBBBBBBBBB.

Krom (VI) CCCCCCCCCCCCCCCCCCCCCCCCCCCCCC.mg/l Cr

DDDDDDDDDDDDDDDDDDDDDDDDDDDDDD. 0,0 EEEEEEEEEEEEEEEEEEEEEEEEEEEEEE.

0,043

FFFFFFFFFFFFFFFFFFFFFFFFFFFFFF. 0,03

3 GGGGGGGGGGGGGGGGGGGGGGGGGGGGGG.0,038 HHHHHHHHHHHHHHHHHHHHHHHHHHHHHH.0 IIIIIIIIIIIIIIIIIIIIIIIIIIIIII.0 JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ.0 KKKKKKKKKKKKKKKKKKKKKKKKKKKKKK.0

LLLLLLLLLLLLLLLLLLLLLLLLLLLLLL. 1

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMM. Bakteri Koli

Tinja

NNNNNNNNNNNNNNNNNNNNNNNNNNNNNN. JPT/100

ml

6 SSSSSSSSSSSSSSSSSSSSSSSSSSSSSS._-3 TTTTTTTTTTTTTTTTTTTTTTTTTTTTTT._-3 UUUUUUUUUUUUUUUUUUUUUUUUUUUUUU._-9 VVVVVVVVVVVVVVVVVVVVVVVVVVVVVV._-15

WWWWWWWWWWWWWWWWWWWWWWWWWWWWWW. 2

XXXXXXXXXXXXXXXXXXXXXXXXXXXXXX. Bakteri Total

Koli

YYYYYYYYYYYYYYYYYYYYYYYYYYYYYY. JPT/100

ml

6 DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD._-3 EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE._-3 FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF._-9 GGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG._-15

HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH.IIIIIIIIIIIIIIIIIIIIIIIIIIIIIII. JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ.KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK. LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL.

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM.NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN.OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO.PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP.

(19)

SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS.TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT.UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU.VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV.

WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW.

XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX.YYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY.ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ.AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA.BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB. Kelas

CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC. D

DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD.

EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE.

Cttn

: Pengukuran Sungai Gajah Wong pada bulan Agustus dan Oktober

FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF.

GGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG.

HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH.Tabel 4. Hasil Penentuan Status Mutu Air

Metode STORET

IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII.

Lokasi SG10

JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ.

KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK. N LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL.

Parameter MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM.Satuan

NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN. Baku

M u

t

u OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO.Hasil Pengukuran PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP.Skor

QQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQ. Tota

l

RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR.SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS.TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT.UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU. VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV.

Ma

x WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW.Min XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX.

Rata-rat

a

YYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY. Ma ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ.

Min

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA.

Rata-rat

a BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB.

CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC.

1 DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD.pH EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE.

FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF. 6,0

-9 ,

0 GGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG.7,4 HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH.7,1 IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII.7,25 JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ.0 KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK.0 LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL.0 MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM.0

NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN. 2

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO. Residu

Tersuspensi PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP.mg/l QQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQ.50 RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR.25 SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS.24 TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT.24,5 UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU.0 VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV.0 WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW.0 XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX.0 YYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY.

3

ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ. Residu Terlarut

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA. mg/l

BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB. 1000

CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC. 267

DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD. 257

EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE. 262

FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF. 0

GGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG. 0

HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH. 0

IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII. 0

JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ.

4 KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK.DHL

 mhos/c

m MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM. 800 NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN.403 OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO.388 PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP.395,5 QQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQ.0 RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR.0 SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS.0 TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT.0

UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU. 5

VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV. Oksigen

(20)

FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF.

7 RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR.COD SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS.mg/l TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT.10 UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU.51 VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV.41 WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW.46 XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX.-2 YYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY.-2 ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ.-6 AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA.-10

BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB. 9 NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN.Nitrit

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO. mg/l

NO2 PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP.0,06

QQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQ. 0,1

1

6 RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR.0,007 SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS.0,0615 TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT.-2 UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU.0 VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV.-6 WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW.-8

XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX. 1 YYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY.

Amoniak

ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ. mg/l

NH3

-N AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA.0,5 BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB.2,5 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC.2,13 DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD.2,315 EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE.-2 FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF.-2 GGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG.-6 HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH.-10

IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII.

1 JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ.

Sulfida KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK.mg/l S LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL.

3 NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN.0,004 OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO.0,0085 PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP.-2 QQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQ.-2 RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR.-6 SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS.-10

TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT.

1 UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU. Phosphat Toatal

VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV. 1 FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF.

Fenol



g/l HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH.1 IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII.tt JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ.Tt KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK.tt LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL.MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM.NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN.OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO.

PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP.

1 QQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQ. Detergent

 g/l

MBA

S SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS.200 TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT.

685 ,

1 UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU.481,1 VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV.583,1 WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW.-2 XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX.-2 YYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY.-6 ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ.-10 AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA.

1

BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB. Minyak dan

Lemak



g/l DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD.1000 EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE.21 FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF.1,3 GGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG.11,15 HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH.0 IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII.0 JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ.0 KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK.0 LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL.

1 MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM.

Fluorida NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN.mg/l F OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO.0,5 PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP.

0,4

7 QQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQ.Tt RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR.0,235 SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS.TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT.UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU.VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV.

(21)

1

Timbal mg/l Pb 0,03 tt Tt tt

HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH. 1 IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII.

Krom (VI) JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ.mg/l Cr KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK.0,05 LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL.

0,0 3

6 MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM.0,016 NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN.0,026 OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO.0 PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP.0 QQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQ.0 RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR.0

SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS. 1

TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT. Bakteri Koli

Tinja

UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU. JPT/100

ml VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV.100

WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW. 7,4

x

1 0

XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX. 2,1 x

1 0

YYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY. 4,7 x

104 ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ.₀ AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA.₀ BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB._-9 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC._-9

DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD. 2 EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE.Bakteri Total

Koli

FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF. JPT/100

ml

GGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG. 1000

HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH. 4,6

x

1 0

IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII. 2,4 x

1 0

JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ. 3,5 x

105

KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK. 0

LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL. 0

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM. -9

NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN. -9

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO.PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP.QQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQ.RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR.SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS.TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT.UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU.VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV.WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW. XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX.

Total sk

or YYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY.-86

ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ.AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA.BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB.CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC.DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD.EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE.FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF.GGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG.HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH. IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII.

Kelas

JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ. D

KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK.

LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL. Cttn

: Pengukuran Sungai Gajah Wong pada bulan Agustus

dan Oktober

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM.

NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN.

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO.

PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP.

QQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQ.

Tabel 5. Hasil Penentuan

Status Mutu Air Metode STORET

(22)

TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT.

N UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU.

Parameter VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV.Satuan

WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW. Baku

M ut

u XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX.Hasil Pengukuran YYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY.Skor

ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ. Tota

l

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA.BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB.CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC.DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD.EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE. Max FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF.Min

GGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG.

Rata-rata

HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH. Ma IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII.

Min

JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ.

Rata-ra

ta KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK.

LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL.

1 MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM.pH NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN.

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO. 6,0

-9,

0 PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP.7,3 QQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQ.7,1 RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR.7,2 SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS.0 TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT.0 UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU.0 VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV.0

WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW. 2

XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX. Residu

Tersuspensi YYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY.mg/l ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ.50 AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA.25 BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB.21 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC.23 DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD.0 EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE.0 FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF.0 GGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG.0 HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH.

3

IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII. Residu Terlarut

JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ.

VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV.WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW. 416

5 EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE.Oksigen Terlarut FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF.mg/l O2 GGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG.6 HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH.6,7 IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII.3,9 JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ.5,3 KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK.0 LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL.-2 MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM.-6 NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN.-8 OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO.

6 PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP.BOD QQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQ.mg/l RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR.2 SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS.22 TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT.17 UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU.19,5 VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV.-2 WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW.-2 XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX.-6 YYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY.-10 ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ.

7 AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA.COD BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB.mg/l CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC.10 DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD.51 EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE.40 FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF.45,5 GGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG.-2 HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH.-2 IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII.-6 JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ.-10

KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK. 8 LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL.Nitrat

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM. mg/l

NO3 NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN.10

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO. 0,33

7 PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP.0,15 QQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQ.0,2435 RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR.0 SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS.0 TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT.0 UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU.0

VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV.

9 WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW.Nitrit XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX. mg/l

NO2 YYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY.0,06 ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ.

0,35 3

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA. 0,14

3 BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB.0,248 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC.-2 DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD.-2 EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE.-6 FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF.-10

GGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG. 1 HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH.

Amoniak

IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII. mg/l

NH3

(23)

1

Sulfida mg/l S 0,002

0,00 4

0,00

3 0,0035 -2 -2 -6 -10

CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC. 1 DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD.

Phosphat Toatal

EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE. mg/l

PO4 FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF.10

GGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG. 1,09

7

HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH. 0,70

3 IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII.0,9 JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ.0 KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK.0 LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL.0 MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM.0 NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN.

1 OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO. Fenol



g/l QQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQ.1 RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR.

tt

SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS. tt

TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT.

tt UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU.VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV.WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW.XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX.

YYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY. 1 ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ.

Detergent

 g/l

MBA

S BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB.200

CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC. 406,

9

DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD. 365,

7 EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE.386,3 FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF.-2 GGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG.-2 HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH.-6 IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII.-10 JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ.

1 KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK.Minyak dan Lemak



g/l MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM.1000 NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN.1100 OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO.31 PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP.565,5 QQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQ.-2 RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR.0 SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS.0 TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT.-2 UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU.

1 VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV.

Fluorida WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW.mg/l F XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX.0,5 YYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY.

0,68

9 ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ.tt AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA.0,3445 BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB.CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC.DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD.EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE. FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF.

1 GGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG.

Timbal HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH.mg/l Pb IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII.0,03 JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ.tt KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK.tt LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL.tt MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM.NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN.OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO.PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP. QQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQ.

1 RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR.

Krom (VI) SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS.mg/l Cr TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT.0,05

UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU. 0,03

6

VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV. 0,01

1 WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW.0,0235 XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX.0 YYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY.0 ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ.0 AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA.0

BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB.

1 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC. Bakteri Koli Tinja

DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD. JPT/100

ml EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE.100 FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF.

105 IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII._-3 JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ._-3 KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK._-9 LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL._-15

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM. 2 NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN.

Bakteri Total Koli

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO. JPT/100

ml PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP.1000

QQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQ.

4 SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS._{7,8 x 10}4 TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT._-3 UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU._-3 VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV._-9 WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW._-15

(24)

0 IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII.JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ.KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK.LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL.

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM.

NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN.OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO.PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP.QQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQ.RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR. Kelas

SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS. D

TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT.

(25)

VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV.

WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW.

Tabel 6. Hasil Penentuan Status Mutu Air Metode Indeks Pencemaran

XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX.

Lokasi Sungai GAjah Wong (SG 7)

YYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY.

Pengukuran Bulan Agustus dan Oktober 2005

ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ.

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA.

BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB.

CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC.

DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD.

EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE.

FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF.

GGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG.

Parameter

HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH.

Lij

IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII.

u

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM.

NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN.

PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP.QQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQ.

7 RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR.0,33 SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS.0,33

TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT.

UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU. Residu

Tersuspensi

VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV.

50 WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW.mg/l XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX.33,5 YYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY.0,67 ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ.0,67

_{AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA.}

BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB. Residu Terlarut

CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC. 100

0

DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD.

mg/l EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE.362,5 FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF.0,36 GGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG.0,36

_{HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH.}

IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII.

DHL JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ.800

KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK. mmhos/

cm

LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL.

549,5 MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM.0,69 NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN.

_{OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO.}

PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP.

Oksigen Terlarut QQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQ.6 RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR.mg/l O2 SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS.4,5 TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT.0,75 UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU.0,75

VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV.

WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW.

4,44

CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC.

DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD.

COD EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE.10 FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF.mg/l GGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG.51 HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH.5,10 IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII.4,54

JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ.

KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK.

0,07

_{QQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQ.}

RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR.

Nitrit SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS.0,06 TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT.

mg/l NO2

UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU.

0,078 VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV.1,30 WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW.1,57

_{XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX.}

YYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY.

Amoniak ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ.0,5

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA. mg/l

NH3-N

BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB.

0,71 CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC.1,42 DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD.1,76

EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE.

1,00

_{LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL.}

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM. Phosphat Toatal

NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN. 0,07

_{SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS.}

TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT.

XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX.YYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY.

ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ.

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA.

(26)

MBA S

HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH. Minyak dan Lemak

IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII. 100

0

JJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJJ.

mg/l KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK.308 LLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL.0,31 MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM.0,31

_{NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNN.}

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO.

Fluorida PPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPPP.0,5 QQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQQ.mg/l F RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR.0,26 SSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS.0,52 TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT.0,52

UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU.

VVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV.

ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ.AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA.

BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB.

CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC.

Krom (VI) DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD.0,05 EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE.mg/l Cr FFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF.

0,014 5

GGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG.

0,29 HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH.0,29