Comparison efficiency of cafeteria wastewater treatment with em microbe produce by banana, watermelon and guava case study : Rajamangala University of Technology Phra Nakhon Cafeteria (North Bangkok Campus)

Abstract

A Comparison Efficiency of Cafeteria Wastewater Treatment with EM Produced by Banana, Watermelon and Guava Case Study : Rajamangala University of Technology Phra Nakhon Cafeteria ( North Bangkok Campus) has the objective to compare the efficiency of wastewater treatment by using the EM microbe for the Cafeteria that has no waste water treatment system. The treatment solution was leavening agent EM : Molasses : Fruits : Water in the ratio 1 : 1 : 2 : 20 liters (as an experimental group) and leavening agent EM : Molasses : Water in the ratio 1 : 2 : 20 liters (as a control group). respectively and mixed each solution set in wastewater treatment ratio of 1 : 1,000 (EM 1 part : wastewater 1,000 part) . In the experiment, use the 10 liters of wastewater sampling and added the EM microbe solution every 3 days, 10 ml per a day, and daily for 3 weeks. Collecting the wastewater every 7 day. Parameters in this experiment are BOD, COD, SS, Oil and Grease, pH, Color and Odor. The comparison showed that the EM made from watermelon can reduce the BOD and SS of wastewater is the best. And adapt the most of pH to pH 7. The EM make from guava can reduce the COD, Oil and Grease is the best. The results were in the standards of sewage release of the building type B. In the 1st, 2nd and 3rd week, the BOD, COD, SS, Oil and Grease, and pH from the waste water treatment with EM microbe that make from Banana, Watermelon and Guava ( as a Experimental group) and molasses (as a Control group) only are statistically different at the .05 level. By the way, the Color and Odor of the waste water analysis, before and after treatment with EM microbe 4 species still have yellow color and bad smell.