Use Pineapple and Rice Sauce Fermentation to Decrease COD, Fat Oil and Grease in Wastewater from Street Food Shops at Klong 6, Thanyaburi, Pathumthani Province


  • Sutasinee Paka Faculty of Public Health, Eastern Asia University
  • Apaporn Ruchiraset Faculty of Science and Technology, Rajamangala University of Technology Rattanakosin


Fermented pineapple juice, Fermented rice sauce, Street food restaurants at Klong 6


Wastewater from street food shops causing by cooking, washing raw materials, washing dishes or washing the floor and has released through the river and canal. It make water pollution and harmful to plant, animal and human. Bio extract from plant and animal fermentation with sugar or molasses which an alternative. It is cheap and easy to find material in local area. This study is an experimental research. The objective of this study to use of bio extract obtained from pineapple and rice sauce fermentation with different concentration to decrease Chemical Oxygen Demand--COD, fat, oil and grease in wastewater treatment from street food shops on Khlong 6 road and the Hydraulic Retention Time--HRT) for 21 days. The parameters of water quality including acidity (pH), temperature, COD and fat, oil and grease. The results showed that the influent wastewater is about 381.00±00 mg/L. The wastewater add fermented pineapple decrease highest COD is 171.20±30.97 mg/L. The efficiency was 73.80% as the ratio of 30:70 and there was statistically significant difference at the 0.05 level (p-value <.05). The wastewater add fermented pineapple decrease highest fat, oil and grease is 5.50±2.12 mg/L. The efficiency was 98.56% as the ratio of 30:70 and there was statistically significant difference at the .05 level (p-value <.05). And also found that wastewater add fermented rice sauce cannot decrease fat, oil and grease.


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