Pollutants of Fish Processing Industry and Assessment of its Waste Management by Wastewater Quality Standards

Setia Devi Kurniasih, Tri Edhi Budhi Soesilo, Roekmijati Soemantojo

Research output: Contribution to journalConference articlepeer-review

Abstract

The aim of this research was to evaluate the waste management by analysing pollutants produced by the Fish Processing Industry (The XYZ Company). Field observations were carried out to see the conditions of management. While, wastewater samples were carried out in each production process. The method of analysis was covered by the conditions of waste management, and the quality and quantity of wastewater that assed based on waste quality standards for the Fish Processing Industry. The results showed that waste management at XYZ Company has not been done optimally. This is indicated by the wastewater directly only through the sewerage and it is not possible to utilize waste. In addition, the parameters of wastewater are above the wastewater quality standards. It showed the parameters of BOD5 and COD in the melting process (566.67 mg/l and 1,790 mg/l), cooking (971.67 mg/l and 1022.33 mg/l), and washing (788.33 mg/l and 2.518 mg/l). In addition, the parameters of BOD5 and COD waste load in the cooking process (1.397 kg/tonnes of raw material and 3.008 kg/tonnes of raw material) and washing (2.564 kg/tonnes of raw material and 8.684 kg/tonnes of raw material). The management improvement can encourage the ustainability of water and sanitation for all.

Original languageEnglish
Article number03006
JournalE3S Web of Conferences
Volume68
DOIs
Publication statusPublished - 27 Nov 2018
Event1st Sriwijaya International Conference on Environmental Issues, SRICOENV 2018 - Palembang, South Sumatera, Indonesia
Duration: 26 Sep 201827 Sep 2018

Keywords

  • Fish Processing Industry
  • Pollutant
  • Waste Management
  • Waste Minimization

Fingerprint Dive into the research topics of 'Pollutants of Fish Processing Industry and Assessment of its Waste Management by Wastewater Quality Standards'. Together they form a unique fingerprint.

Cite this