Natural absorbent product from spent coffee grounds fermented with water kefir for oil decontamination

Abstract

Oil spills in every household caused by cooking are difficult to eliminate when accumulating for a long time. In this study, the researchers aimed to develop the remaining coffee grounds for oil absorption. From 2 coffee ground samples, types A and B obtained from different coffee shop &, coffee grounds type A demonstrated more effective in absorbing vegetable oil. The sample A was thus treated with hydrogen peroxide (H2O2) solution at the concentration of 0.5, 1, 3, 33, 50, 80 and 100 percentages for 30 minutes and determined for the efficiency in oil elimination. The sample with at least 80 % (v/v) H2O2 showed the most effectiveness in absorbing oil. The coffee grounds that were later treated with pineapple juice fermented Kefir could help increase coffee ground degradation at 51.07 percentages. The Kefir treated coffee grounds packed in an absorbent bag revealed higher effectiveness in oil absorption at least 51.07 percentages compared to the controls that were cotton bag and coffee a harboring at the percentages of 73.85 and 30.04, respectively. This coffee ground bag after thrown into the ground could be decomposed in nature for 52 percentages within 1 month. Due to the oil elimination properties of the coffee grounds that are environmentally and human friendly as well as low cost, it is possible to develop the kefir treated coffee grounds for being oil-absorbing products that can come in contact with human skin.