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Artykuły w czasopismach na temat „Restaurant wastewater”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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1

Nur Kharismasari Faradillah, Virgian, and Peni Pujiastuti. "Potensial Fatty Oil Pollution from Restaurant Wastewater." Jurnal Kimia dan Rekayasa 3, no. 1 (2022): 11–20. http://dx.doi.org/10.31001/jkireka.v3i1.40.

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Wastewater from community activities such as restaurants, with the characteristic number of parameters exceeding the quality standard of wastewater, which is not treated but is directly discharged into the receiving water body, will have the potential to cause environmental pollution. The source of waste generation comes from the use of soap in washing cutlery which will result in an increase in the pH of the wastewater, and the cooking process causes the presence of fatty oil waste. This study aims to determine the potential for water pollution from pH and fatty oil parameters in restaurant w

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Nurhasannah, Sitti, Rosdiana Rosdiana, and Dwiprayogo Wibowo. "Pemanfaatan Adsorben Karbon Cangkang Kemiri untuk Pemisah Lemak dan Minyak pada Air Limbah Rumah Makan." Jurnal TELUK: Teknik Lingkungan UM Kendari 4, no. 1 (2024): 031–35. http://dx.doi.org/10.51454/teluk.v4i1.561.

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This research study focus on Utilization of candlenut shell carbon adsorbent for separating oil and fat in restaurant wastewater. The problem in this study is the oil and fat in restaurant wastewater that has passed the domestic wastewater standard of 6.31 mg/L. The objectives of this research are to investigate the variation in mass of candllenut shell carbon adsorbent in separating oil and fat in restaurant wastewater and the effectiveness of canddlenut shell carbon adsorbent in separating oil and fat in restaurant wastewater. The method used with the use of a simple filtering device model w

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Wati, Fitra, Dwiprayogo Wibowo, Rosdiana Rosdiana, and Ilham Ilham. "Analisis Potensi Kulit Jagung sebagai Media Adsorben terhadap Limbah Minyak dan Lemak." Jurnal TELUK: Teknik Lingkungan UM Kendari 4, no. 1 (2024): 025–30. http://dx.doi.org/10.51454/teluk.v4i1.566.

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This study investigates the possibility of using corn husk as an adsorbent media to reduce fat and oil levels in wastewater from restaurants. Restaurant activities produce wastewater containing oil and fat from cooking and food processing activities that require treatment before being discharged directly into the environment, including oil and fat parameters. The purpose of the study was to analyze the ability of corn husk to absorb restaurant wastewater contaminants. Adsorption is the approach used in this study. Corn husk is one type of adsorbent used. Corn husk contains 44.08% cellulose whi

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4

Chen, Guohua, Xueming Chen, and Po Lock Yue. "Electrocoagulation and Electroflotation of Restaurant Wastewater." Journal of Environmental Engineering 126, no. 9 (2000): 858–63. http://dx.doi.org/10.1061/(asce)0733-9372(2000)126:9(858).

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Gunes, Kemal. "Restaurant Wastewater Treatment by Constructed Wetlands." CLEAN – Soil, Air, Water 35, no. 6 (2007): 571–75. http://dx.doi.org/10.1002/clen.200700142.

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Budiastuti, Herawati, Laily Isna Ramadhani, Sudrajat Harris Abdulloh, Ananda Dea Maharani, Melina Melina, and Robby Sudarman. "Seeding and Acclimatization for Aerobic Processing of Restaurant Wastewater with Sequencing Batch Reactor." Fluida 16, no. 1 (2023): 11–17. http://dx.doi.org/10.35313/fluida.v16i1.4521.

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Restaurant wastewater has a relatively high organic matter content, so it needs to be treated to meet the specified quality standard. One of the technologies that can be used in restaurant wastewater treatment is Sequencing Batch Reactor (SBR) technology. The purpose of this study is to set up an aerobic SBR system with seeding and acclimatization treatments to reduce the amount of organic matter in restaurant wastewater when a shock load occurs. The research was done using wastewater from a restaurant in Bandung and activated sludge from the food industry in Bogor as seeds for microorganisms.

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Munfarida, I., and V. Arida. "An environmental impact assessment of restaurant operation: A case study of RM Restaurant in Garut, Indonesia." IOP Conference Series: Earth and Environmental Science 1201, no. 1 (2023): 012031. http://dx.doi.org/10.1088/1755-1315/1201/1/012031.

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Abstract Food is one of the basic human needs. The availability of restaurants is very essential to support human life. In addition, the existence of restaurants in Garut Regency, which is one of the favourite tourist destinations in West Java, benefits local residents due to the opportunity for working and increasing the original local government revenue. A sustainable restaurant operation should be achieved regarding the impact of restaurant activities on the environment. The objectives of the study were to assess the impact of RM Restaurant on the environment and develop environmental manag

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8

Huang, Jin Yong, Li Bin Peng, and Lin Peng. "Experimental Study on Photocatalytic Pretreatment of Restaurant Wastewater with Nano TiO₂." Advanced Materials Research 807-809 (September 2013): 1575–78. http://dx.doi.org/10.4028/www.scientific.net/amr.807-809.1575.

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The study aims at investigating the performance of nanoTiO2photocatalytic oxidation technology for the pretreatment of restaurant wastewater. The rate of lipids removal depends on conditions, such as irradiation time, TiO2dosage, aeration and addition of Fe3+or H2O2.The optimal conditions are determined: proper time of irradiation 10 min, TiO2dosage 25mg/L,pH6.0, adding 5mL Fe3+. Under this optimum, the removal efficiency of lipids reaches 74.7 ~ 88.6%, and that of CODcr was around 45.2~76.2%.While using illumination for 10 min, companied with TiO2and Fe3+/H2O2, the removal efficiency of Greas

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9

I., Obike,, Ubaiaza, E. L., Okomo, O. O., and Anisiku, E. T. "Antibiotic Sensitivity Pattern of Isolates from Restaurant Wastewater." African Journal of Biology and Medical Research 8, no. 1 (2025): 23–35. https://doi.org/10.52589/ajbmr-5osva57r.

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Background: This study was carried out to investigate the presence of antibiotic resistance in restaurant wastewater collected from three restaurants within the University environs. Methodology: The samples were examined microbiologically and tested for antibiotic sensitivity by conventional methods. The microbial load in the restaurant wastewater ranged from 1.18 x 105 – 9.9 x 105 and 2.9 x 105 -7.9 x 105 after tyndallization. The microbial isolates were identified to be Corynebacterium sp., Pseudomonas sp., Klebsiella sp., Staphylococcus sp., Bacillus sp., and the fungal isolates were Hafnia

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10

Dalimunthe, F. I., M. Elyanta, M. Khadry, D. R. Br Bangun, S. S. Marbun, and B. Samosir. "Landscape Design Concepts for Restaurants in Avros Park." IOP Conference Series: Earth and Environmental Science 1452, no. 1 (2025): 012027. https://doi.org/10.1088/1755-1315/1452/1/012027.

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Abstract Restaurants are a popular culinary business that has spread across the world. Effective landscape design in restaurants is critical to creating a pleasant environment and increasing the customer experience. Avros Park is a highly desirable area for restaurant development. The aims of this study are to assess the suitability of facilities and landscapes and to design proposed existing facilities and landscapes at Avros Park Restaurant that comply with Minister of Tourism Regulation No. 4 of 2021. The research used a qualitative methodology. Interviews with the management of Avros Park,

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11

Krajangsang, Sukhumaporn. "Isolation and Identification of Lipase-producing Bacteria from Wastewater Treatment Pond for the Removal of Oil and Grease in Wastewater Treatment." Chiang Mai Journal of Science 51, no. 6 (2024): 1–15. http://dx.doi.org/10.12982/cmjs.2024.096.

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Ec osystems and the environment are adversely affected by wastewater containing oil and grease, arising from domestic wastes. In this research, lipase-producing bacteria from a wastewater treatment pond were isolated and the ability to remove oils and grease from synthetic wastewater containing 3% cooking oil was examined. The efficiency of using scrub pad immobilized selected lipase-producing bacteria to remove oil and grease from restaurant wastewater was then investigated. Thirty-one bacterial isolates were obtained from the wastewater, and those that produced lipase were selected using Twe

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12

Basri, Hazlami Fikri, Armstrong Ighodalo Omoregie, and Mohd Akmali Mokhter. "Influence of Enriched Urease Producing Bacteria from Leachate and Restaurant Wastewater on Heavy Metal Removal." Malaysian Journal of Fundamental and Applied Sciences 19, no. 6 (2023): 956–69. http://dx.doi.org/10.11113/mjfas.v19n6.3130.

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The escalation of heavy metal pollution in natural ecosystems due to industrialization presents a critical environmental concern, endangering the well-being of living organisms. Microbially Induced Carbonate Precipitation (MICP) technology, an emerging innovation, has gained attention from the scientific community for its potential in biocementation and bioremediation applications. However, a substantial gap in understanding exists regarding the utilization of ureolytic microbial strains from waste sources capable of effectively immobilizing high concentrations of heavy metals. This study ende

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13

Yahya, H., A. Rahman, S. R. Izarna, and N. Aida. "The simple filtration unit in reducing parameters of restaurant wastewater." IOP Conference Series: Earth and Environmental Science 1263, no. 1 (2023): 012053. http://dx.doi.org/10.1088/1755-1315/1263/1/012053.

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Abstract Restaurant wastes have high organic content that often pollute the environment. The filtration process is one method that can be done to reduce the restaurant wastes. The simple filtration process has been proven to be effective and capable of reducing contaminant contained in waste water. This study aims to determine the effectiveness of the simple filtration unit using some media for filtration and reducing some parameters of restaurant waste water. The Filtration experiment was carried out using variations in media with the thickness of 5, 10, and 15 cm. By using of media thickness

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14

Ananta, Muhammad Andre, Indah Suciana, Yarra Izwara, and Isna Apriani. "Pengolahan Limbah Cair Rumah Makan Dengan Constructed Wetlands Skala Rumah Tangga." Jurnal Teknologi Lingkungan Lahan Basah 12, no. 1 (2024): 237. http://dx.doi.org/10.26418/jtllb.v12i1.72752.

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Wastewater from restaurants has a high organic content. Wastewater must be processed until it conforms with the effluent standard before being disposed of in water. Construction of subsurface wetland is one of the treatment options. This study made use of a reactor that Kiambang and Melati Air had planted. Sedimentation basin, wetland basin, and treatment basin are the three reservoirs used in this study. The wastewater was a sedimented effluent from restaurant operations. Seeding, acclimation, and running are the processes used. running for seven days. The variables under test were pH, TSS, a

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15

Fadhilah, Intan, Abd Mujahid Hamdan, and Fachrul Razi. "Restaurant Liquid Waste Treatment into Clean Water Using Graded Filter-Ultrafiltration Membrane Polyethersulfone (PES) Method." Jurnal Teknik Kimia dan Lingkungan 7, no. 2 (2023): 74–84. http://dx.doi.org/10.33795/jtkl.v7i2.1691.

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Restaurant liquid waste contains elevated pollutant levels and is commonly discharged directly into the environment, leading to adverse impacts on ecosystems and aquatic life. The traditional methods for processing such wastewater often involve extensive land usage and complicated operations, posing challenges for effective treatment. Therefore, there is a need for a more practical technology to manage restaurant liquid waste, and one promising approach is the utilization of membrane technology for wastewater treatment. In this study, the researchers employed a combination process of multileve

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16

Azizah, Rifka Noor, Wisnu Prayogo, Husna Muizzati Shabrina, and Vandith Va. "Study of acclimatization and kinetics of pollutant degradation by mixed culture microorganisms in restaurant wastewater." Journal of Mathematics and Natural Sciences 1, no. 2 (2021): 61. http://dx.doi.org/10.24114/jmns.v1i2.33220.

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With the development of the restaurant industry, a series of environmental problems emerged, including high concentrations of oily wastewater. As a developing country, Indonesia has a large amount of effluent produced that is not processed but is discharged directly to the available pool. In order to handle restaurant wastewater, physical and chemical approaches can be combined with biological degradation (biodegradation). This biodegradation can be increased by bacterial acclimatization, namely by the addition of microorganisms that have been developed that can efficiently degrade pollutants

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17

Feng, Yan, Xiong Bing Luo, Jie He, and Xue Wu. "Investigation on the Effect of Restaurant Wastewater Pretreatment." Advanced Materials Research 807-809 (September 2013): 1093–96. http://dx.doi.org/10.4028/www.scientific.net/amr.807-809.1093.

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By testing water quality analysis of part of the import and export of wastewater pretreatment facility catering units in Kunming shows that these pre-processing facilities catering units emit water SS, COD, BOD5, Anionic Surfactants and Animal and Vegetable Oils compliance rate is not high, exceeded the phenomenon is more serious .It shows most pretreatment facilities catering units Kunming currently flawed，and these indicators can not be treated all the standards. Some pretreatment facilities of catering units should based on the test results improving and strengthen management.

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18

Chen, Xueming, Guohua Chen, and Po Lock Yue. "Separation of pollutants from restaurant wastewater by electrocoagulation." Separation and Purification Technology 19, no. 1-2 (2000): 65–76. http://dx.doi.org/10.1016/s1383-5866(99)00072-6.

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Murthy, Z. V. P., C. Nancy, and Akash Kant. "Separation of Pollutants from Restaurant Wastewater by Electrocoagulation." Separation Science and Technology 42, no. 4 (2007): 819–33. http://dx.doi.org/10.1080/01496390601120557.

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20

Chung, Wayne, and Stephanie Young. "Evaluation of a chemical dissolved air flotation system for the treatment of restaurant dishwasher effluent." Canadian Journal of Civil Engineering 40, no. 12 (2013): 1164–72. http://dx.doi.org/10.1139/cjce-2012-0357.

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Restaurant dishwashers consume a large quantity of fresh water and produce significant amounts of high strength oily wastewater which may cause serious problems when discharged into the sewer. An analysis of restaurant dishwasher effluent (RDE) from a busy upscale restaurant identified high levels of oil and grease, chemical oxygen demand (COD), biochemical oxygen demand (BOD), alkalinity, pH, and chlorine, but low levels of nitrogen and phosphorus. In this study, RDE was treated using an internationally patented chemical dissolved air flotation (chemical DAF) system. The chemical DAF system w

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21

Puspa, Kinanti, Rosdiana Rosdiana, and Aryani Adami. "Evaluasi Adsorben Sabut Kelapa untuk Pemisah Minyak dan Lemak pada Air Limbah Domestik." Jurnal TELUK: Teknik Lingkungan UM Kendari 4, no. 1 (2024): 001–5. http://dx.doi.org/10.51454/teluk.v4i1.564.

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Oils and fats, which act as the main components in food, are often found in domestic wastewater and are difficult for bacteria to break down, so they have the potential to disrupt aquatic ecosystems. Adsorption with natural fiber-based materials, such as coconut fiber, is a common approach for removing oil and grease from household wastewater. The aim of this research is to analyze the effectiveness of coconut fiber as an adsorbent in separating oil and fat in domestic wastewater. The research began with taking samples of domestic wastewater from a restaurant in Kendari City, followed by makin

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22

Zulaikha, S., W. J. Lau, A. F. Ismail, and J. Jaafar. "Treatment of restaurant wastewater using ultrafiltration and nanofiltration membranes." Journal of Water Process Engineering 2 (June 2014): 58–62. http://dx.doi.org/10.1016/j.jwpe.2014.05.001.

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Yang, Bin, Guanghao Chen, and Guohua Chen. "Submerged membrane bioreactor in treatment of simulated restaurant wastewater." Separation and Purification Technology 88 (March 2012): 184–90. http://dx.doi.org/10.1016/j.seppur.2011.12.026.

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Zubaidah, Tien, Sulaiman Hamzani, and Arifin Arifin. "Community-Based Kitchen Wastewater Management: Assessing Knowledge and Attitudes towards Simple Eco-Friendly Grease Trap (GASTDAR) Design - A Case Study along Bincau Irrigation Embankment." Dinamisia : Jurnal Pengabdian Kepada Masyarakat 7, no. 4 (2023): 1047–54. http://dx.doi.org/10.31849/dinamisia.v7i4.15588.

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Kitchen wastewater management near Bincau Irrigation Embankment is a major environmental issue. To address this concern, we held a community engagement program to teach wastewater management and install a floating, four-chamber Simple Grease Trap (GASTDAR). Fats, oils, Total Suspended Solids (TSS), and Chemical Oxygen Demand were measured before and after GASTDAR deployment to assess water quality. GASTDAR decreased lipids and oils 64.3%, TSS 53.7%, and COD 55.7%. Restaurant owners and employees' wastewater management knowledge and attitudes increased dramatically. Finally, GASTAR's unique des

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Rizki, Sekar Dwi, Didik Kuswadi, Evline Aunike Pasaribu, Nila Akhmila Rizka, and Tiorida Mantanari. "Utilization of Slow Sand Filter to Reduce Wastewater Pollution Levels from Restaurant Operations." Indonesian Journal of Environment and Sustainability Issues 2, no. 1 (2025): 31–42. https://doi.org/10.70211/ijesi.v2i1.197.

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Restaurant wastewater is categorized as domestic wastewater. It contains high levels of fats, spices, detergents, and cleaning agents, all of which can pose substantial environmental hazards if inadequately treated. This study compared the effectiveness of slow sand filters with various thicknesses of filter material and measured physical and chemical parameters, employing a combination of natural filter media, including gravel, silica sand, zeolite, and coconut fiber. The study assessed several water quality parameters, including pH, ammonia concentration, temperature, turbidity, and dissolve

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Temitope, Adegoke Adedotun, Lawal Nurudeen Samuel, Odusanya Olubunmi Abosede, Idowu Olamilekan Toheeb, and Oyetunji Opeyemi Temitayo. "Comparative Study on the Use of Moringa Oleifera as Natural Coagulant and Aluminium Sulphate in Restaurant Wastewater Treatment." Jurnal Kejuruteraan 32, no. 4 (2020): 693–98. http://dx.doi.org/10.17576/jkukm-2020-32(4)-19.

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The enormous amount of wastewater generated by restaurants often require some level of treatment before disposal. This is partly achieved by using synthetic coagulants with its attendant environmental risk. This study is aimed at investigating the use of Aluminium Sulphate (AS) and Moringa oleifera (MO) for treating restaurant wastewater (RW). Different doses (0, 50, 100, and 150 mg/l) of the prepared stock solution of AS and MO were applied to 1000 ml of RW collected from a University restaurant. The result showed that the treated sample pH reduced from 7.55 to 6.86 and 7.0 at an optimum dose

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Loveth, Nwanneka Emembolu, Tagbo Nwabanne Joseph, and Chijioke Elijah Onu. "Kinetic Modeling of Anaerobic Digestion of Restaurant Waste Water." British Journal of Applied Science & Technology 21, no. 4 (2017): 1–12. https://doi.org/10.9734/BJAST/2017/33397.

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This work presents the treatment of Restaurant wastewater using anaerobic digestion technique. The physicochemical analysis revealed that most of the wastewater parameters were reduced after digestion to an acceptable level. The bio-kinetics of the anaerobic digestion was well described by the first-order kinetic model. The kinetic parameters calculated for the batch digestion process were 0.0494 day<sup>-1</sup> for K, 108.96 mg/l for K<sub>s</sub>, 0.0282 day<sup>-1</sup> for K<sub>d</sub>, 1.5886 mg/mg for Y and 0.0789 day<sup>-1 </sup>for µ<sub>max</sub>. The kinetics of the biomass growth

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Liu, Zengkai, and Ian D. Buchanan. "Anaerobic co-digestion of municipal wastewater sludge and restaurant grease." Water Quality Research Journal 46, no. 4 (2011): 290–99. http://dx.doi.org/10.2166/wqrjc.2011.122.

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Co-digestion has drawn much attention because of its potential to increase biogas production among other benefits. Restaurant grease has high energy content and methane production potential and so is a promising substrate for co-digestion with municipal wastewater sludge. Anaerobic co-digestion of municipal wastewater sludge and restaurant grease was investigated at laboratory-scale under mesophilic conditions (37 °C). Increasing the chemical oxygen demand (COD) loading rate of the test digester by 387% (organic loading rate 4.235 kg VS/m3/d) relative to the control digester led to a 467% incr

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Aderiye, B. I., U. N. Iteke, R. O. Akinyeye, and O. A. Oluwole. "Monitoring degradation of restaurant wastewater by Lysinibacillus sphaericus C3-41." Arab Journal of Basic and Applied Sciences 28, no. 1 (2021): 319–29. http://dx.doi.org/10.1080/25765299.2021.1969741.

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K R, Vineela chowdary, and Baranitharan Ethiraj. "Comparison of Power Generation from Restaurant Wastewater Treatment Using Microbial Fuel Cell Under Mesophilic Conditions with Thermophilic Conditions." ECS Transactions 107, no. 1 (2022): 14017–26. http://dx.doi.org/10.1149/10701.14017ecst.

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The major aim of this study is to compare the power generation of dual microbial fuel cells (MFC) operated with mesophilic conditions and thermophilic conditions using restaurant wastewater. Materials and methods: Restaurant wastewater samples were collected from MFC with thermophilic conditions (N=14) and mesophilic conditions (N=14) operated for 10 days (G Power 80%). Voltage was measured using a multimeter and current, power, and power density was calculated from it for both groups. Results: The power generation was found to be high in MFC operated with thermophilic conditions (642 mW/m2) c

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Hendrasarie, Novirina, MYC Nugraha, and Kabul Fadilah. "Restaurant wastewater treatment with a two-chamber septic tank and a sequencing batch reactor." E3S Web of Conferences 328 (2021): 01011. http://dx.doi.org/10.1051/e3sconf/202132801011.

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Restaurant wastewater in Indonesia comprises a variety of organic components that are difficult to degrade, such as COD, BOD, TSS, and oils and fats. Although grease traps are usually used to collect restaurant wastewater, the effluent still exceeds the applicable standards. For this reason, the combined technology of a two-chamber septic tank (ST) and a sequencing batch reactor (SBR) was chosen for this investigation. Both are biological treatment methods that involve an anaerobic and aerobic phase. This reactor will operate with a continuous influent flow that will be processed sequentially

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Novirina Hendrasarie, Syahrul Romadon, RKH Putro, and Aussie A. "Use of Lactobacillus Bacteria to Degrade Oil and Grease in Restaurant Wastewater." Technium: Romanian Journal of Applied Sciences and Technology 16 (October 29, 2023): 150–57. http://dx.doi.org/10.47577/technium.v16i.9974.

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Restaurant wastewater poses a significant environmental challenge, especially concerning the removal of oil and grease, which is known to be highly persistent. To tackle this issue, the research utilized a Lactobacillus bacteria consortium to effectively degrade oil and grease present in the wastewater. The Lactobacillus bacteria consortium was applied in an aerobic environment within the Grease Trap, while various treatment conditions, such as hydraulic retention time (HRT) and aeration rate, were evaluated to determine the optimal settings for the SBR. By employing this combined pre-treatmen

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Lebedenko, T., G. Krusir, H. Shunko, V. Sokolova, and A. Makas. "Environmental management in the hotel and restaurant complex." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no. 96 (2021): 54–60. http://dx.doi.org/10.32718/nvlvet-f9610.

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In the current context, significant changes are taking place in the structure of Ukrainian industry. Powerful productions of some spheres of activity lose their urgency and, on the contrary, acquire the development of power of other branches, namely, craft productions, to the composition of which the company belongs. The result of the activity of the businesses complex is the formation of significant volumes of food waste (about 160 thousand ton), discharges of concentrated wastewater, wastewater discharges. The wastes of the restaurant industry have a wide nomenclature and a specific composit

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Nguyen-Ngoc, Tue, and Trung Nguyen-Duc. "Degradation of organic pollutant in restaurant wastewater using the homogenous catalysis with Mn(II) and EDTA." Vietnam Journal of Catalysis and Adsorption 10, no. 4 (2021): 50–55. http://dx.doi.org/10.51316/jca.2021.067.

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It can be seen that the objects of wastewater that need to be treated are quite diverse in types and complex in terms of reaction mechanisms. The methods mainly focus on the treatment of toxic organic compounds, especially phenols or plant protection agents in industrial wastewater, paper industry, food production, textile industry, printing industry... The activation of H2O2 and O2 by complexes of transitional metal ions and suitable ligands creates oxidizing agents and ecologically healthy products. The intermediate substances arising in the activation process such as free radicals OH., O2.,

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Ojukwu, Paul, and Kamar Oladepo. "Efficacy of Electrochemical Treatment Method in Removing Pollutants from Restaurant Wastewater." Journal of Scientific Research and Reports 15, no. 4 (2017): 1–15. http://dx.doi.org/10.9734/jsrr/2017/35219.

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Sastrawidana, I. Dewa, and I. Sukarta. "Indirect Electrochemical Oxidation with Multi Carbon Electrodes for Restaurant Wastewater Treatment." Journal of Ecological Engineering 19, no. 1 (2018): 200–204. http://dx.doi.org/10.12911/22998993/79414.

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Nabila, Fathiya, Nur Aida, and Aulia Rohendi. "PENGOLAHAN LIMBAH CAIR RUMAH MAKAN MENGGUNAKAN METODE MULTI SOIL LAYERING (MSL)." Lingkar : Journal of Environmental Engineering 3, no. 1 (2022): 73–82. http://dx.doi.org/10.22373/ljee.v3i1.1928.

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Waste is waste that comes from the process of making or using an industrial or domestic product. The waste generated is in the form of liquid and solid. Waste is also an unused waste material that has a negative impact on society if it is not managed properly. Liquid waste or waste is water that cannot be used anymore and can have a negative impact on humans and the environment. Multi Soil Layering (MSL) system is a liquid waste treatment method that utilizes the ability of the soil as the main medium in removing pollutants in liquid waste. The purpose of this study was to determine how to tre

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Nassar, Shefaa Omar Abu, Mohd Suffian Yusoff, Herni Halim, et al. "Ultrasonic (US)-Assisted Electrocoagulation (EC) Process for Oil and Grease (O&G) Removal from Restaurant Wastewater." Separations 10, no. 1 (2023): 61. http://dx.doi.org/10.3390/separations10010061.

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Restaurant wastewater contains a high concentration of O&G, up to 3434 mg/L. This study aims to (a) assess the efficiency of EC combined with US methods for O&G removal in restaurant wastewater, (b) identify the optimum condition for COD degradation using EC treatment via response surface methodology (RSM), and (c) determine the morphological surface of the aluminium (Al) electrode before and after EC treatment. The wastewater samples were collected from the Lembaran cafeteria at the Universiti Sains Malaysia (USM). The efficiency of EC, US, and US-EC, combined methods for O&G remo

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Adeniyi, Amos, Gerald Okey Odo, Danae Gonzalez-Ortiz, Celine Pochat-Bohatier, Sandrine Mbakop, and Maurice Stephen Onyango. "A Comparison of the Effect of Cellulose Nanocrystals (CNCs) and Polyethylene Glycol (PEG) as Additives in Ultrafiltration Membranes (PES-UF): Characterization and Performance." Polymers 15, no. 12 (2023): 2636. http://dx.doi.org/10.3390/polym15122636.

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This work demonstrated the potential of CNC as a substitute for PEG as an additive in ultrafiltration membrane fabrication. Two sets of modified membranes were fabricated using the phase inversion technique, with polyethersulfone (PES) as the base polymer and 1-N-methyl-2 pyrrolidone (NMP) as the solvent. The first set was fabricated with 0.075 wt% CNC, while the second set was fabricated with 2 wt% PEG. All membranes were characterized using SEM, EDX, FTIR, and contact angle measurements. The SEM images were analyzed for surface characteristics using WSxM 5.0 Develop 9.1 software. The membran

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Hendrasarie, Novirina, and Stevanya Hana Maria. "Combining grease trap and Moringa Oleifera as adsorbent to treat wastewater restaurant." South African Journal of Chemical Engineering 37 (July 2021): 196–205. http://dx.doi.org/10.1016/j.sajce.2021.05.004.

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Temitope Adegoke, Adedotun, and Ewemoje Temitayo Abayomi. "A preliminary study on the treatment of restaurant wastewater using electrocoagulation technique." Journal of Degraded and Mining Lands Management 7, no. 2 (2020): 2029–33. http://dx.doi.org/10.15243/jdmlm.2020.072.2029.

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Ying, Li, Yin Li-Kun, and Zhou Jing. "Study the Ways to Forecast the Discharge of Restaurant Wastewater in Beijing." Procedia Environmental Sciences 11 (2011): 850–57. http://dx.doi.org/10.1016/j.proenv.2011.12.130.

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Panyachanakul, Titiporn, Vichien Kitpreechavanich, Wanlapa Lorliam, Thanasak Lomthong, and Sukhumaporn Krajangsang. "Optimization, Purification and Characterization of Lipase from Streptomyces sp. A3301, with Application of Crude Lipase for Cooking Oily Wastewater Treatment." Trends in Sciences 21, no. 11 (2024): 8504. http://dx.doi.org/10.48048/tis.2024.8504.

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Streptomyces sp. A3301, which produces lipase isolated by Panyachanakul et al. [1]. This optimization was done for the subsequent purification and characterization of the biological lipase produced by the isolate. The results showed that the strain produced lipase with a maximum activity of 321 U/mL using the optimal medium and conditions (1.5 % (w/v) xylose and 2 % (w/v) yeast extract, pH 7.0 at 30 °C, 150 rpm for 3 days). The specific activity of the purified lipase was 27,000 U/mg, which was 544 times the pre-purification level, based on hydrophobic chromatography. After ion-exchange chroma

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Qin, Xusong, Bin Yang, Furong Gao, and Guohua Chen. "Treatment of Restaurant Wastewater by Pilot-Scale Electrocoagulation-Electroflotation: Optimization of Operating Conditions." Journal of Environmental Engineering 139, no. 7 (2013): 1004–16. http://dx.doi.org/10.1061/(asce)ee.1943-7870.0000687.

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Prianto, Nawan, Gusti Widyaningsih, and Imam Santosa. "Efektifitas Koagulan Biji Asam Jawa untuk Menurunkan Kadar BOD dan TSS Pada Limbah Cair Domestik di Desa Hajimena Kecamatan Natar Kabupaten Lampung Selatan." Malahayati Nursing Journal 6, no. 6 (2024): 2200–2211. http://dx.doi.org/10.33024/mnj.v6i6.12513.

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ABSTRACT The impact of the growth of science and technology on the environment can be in the form of domestic liquid waste originating from the process of restaurant activities so that it must be treated for liquid waste so that it is safe when disposed of into the environment. Restaurant Wastewater is one of the producers of domestic liquid waste. Liquid waste treatment can be done by means of coagulation. The coagulant used in this study was tamarind seeds. Tamarind seeds which have been considered waste can be used as a natural coagulant in wastewater treatment because of the protein, tanni

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Ma, Jinxing, Zhiwei Wang, Lili Zang, Jian Huang, and Zhichao Wu. "Occurrence and fate of potential pathogenic bacteria as revealed by pyrosequencing in a full-scale membrane bioreactor treating restaurant wastewater." RSC Advances 5, no. 31 (2015): 24469–78. http://dx.doi.org/10.1039/c4ra10220g.

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Razaviarani, Vahid, Ian D. Buchanan, Shahid Malik, and Hassan Katalambula. "Pilot-scale anaerobic co-digestion of municipal wastewater sludge with restaurant grease trap waste." Journal of Environmental Management 123 (July 2013): 26–33. http://dx.doi.org/10.1016/j.jenvman.2013.03.021.

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Kang, Jian-xiong, Lu Lu, Wei Zhan, et al. "Photocatalytic pretreatment of oily wastewater from the restaurant by a vacuum ultraviolet/TiO2 system." Journal of Hazardous Materials 186, no. 1 (2011): 849–54. http://dx.doi.org/10.1016/j.jhazmat.2010.11.075.

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Nisola, Grace M., Eul Saeng Cho, Ho Kyong Shon, et al. "Cell Immobilized FOG-Trap System for Fat, Oil, and Grease Removal from Restaurant Wastewater." Journal of Environmental Engineering 135, no. 9 (2009): 876–84. http://dx.doi.org/10.1061/(asce)0733-9372(2009)135:9(876).

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Santos, C., C. Matos, and F. Taveira-Pinto. "A comparative study of greywater from domestic and public buildings." Water Supply 14, no. 1 (2013): 135–41. http://dx.doi.org/10.2166/ws.2013.181.

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Greywater (GW) can be an important resource for urban water consumption, replacing potable water for purposes that do not require drinking water quality. If applied on a large scale, this practice will reduce the potable water demand and the wastewater produced in urban areas, minimizing the negative impacts and costs of water extraction and wastewater treatment. A correct characterization of GW is important to assess its potential for a direct reuse or, if not possible, to make a correct definition of a feasible and cost-effective treatment system. This article aims to contribute to the chara

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