Proceedings

Identification Of Microorganisms From Fermented Vegetable Waste Using Microbiological Approach And The Potential For Wastewater Treatment

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The global food waste and wastewater treatment issue needs to be addressed because both can
cause environmental, health, and economic issues. Food waste, in particular, is dominated by
vegetable waste, both from the production and consumption phase. It has been found that some
bacteria that grow on fermented vegetable waste can help decrease ammonium, phosphate, and
neutralize pH in wastewater. This research aims to investigate the potential of bacteria found in
fermented vegetable waste to decrease ammonium, phosphate, and pH in wastewater. Fermented
vegetable waste was analyzed for its bacterial content based on their morphological identification.
Forty different isolates from fermented vegetable waste were gram-stained and grown on three agar
types: M17, De Man Rogosa Sharpe (MRS), and Xylose Lysine Deoxycholate (XLD). Two samples and
the overall fermented vegetable waste were prepared and used in wastewater testing for six days.
Three parameters were measured daily during the wastewater treatment: ammonium, phosphate,
and pH. The result shows that fermented vegetable waste could contain bacteria such as
Lactobacillus, Streptococcus, Escherichia coli, and Klebsiella, with the most effective ammonia and pH
treatment in samples that contain only Streptococcus. Parameters that show a reduction in
wastewater testing are ammonium and pH, with a P value of 0.030 for ammonium and 0.007 for pH.

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Availability

Detail Information

Series Title

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Call Number

EP BT-017

Publisher

i3L, Jakarta : i3L, Jakarta., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

EP BT-017

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Fermented vegetable waste
ammonium reduction
phosphate reduction
pH reduction

Specific Detail Info

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Statement of Responsibility

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