Characteristics of Water Quality from Meat Processing Wastewater

Article history: Received 5 June 2019 Received in revised form 4 July 2019 Accepted 12 July 2019 Available online 17 December 2019 Assessment of wastewater quality characteristics from Meat Processing Wastewater (MPWW) effluents was conducted for 8 weeks at one of local small and medium factory. A total 8 samples was collected and analyzed for 10 selected parameters; pH, temperature, dissolved oxygen (DO), Chemical Oxygen Demand (COD), Biological Oxygen Demand (BOD) and nutrients. Average reading of recorded ex-situ test of BOD from this finding is 1070mg/L, COD is 2350 mg/L, Total Suspended Solid (TSS) is 1400 mg/L, Total Nitrogen (TN) is 317.22 mg/L, Total Phosphorus (TP) 62.86 mg/L, Orthophosphate (PO43-) is 47.37 mg/L, Total Organic Carbon (TOC) is 493.82 mg/L and in-situ test of DO with average of 6.10 mg/L, pH of range 6.5 – 8.0 and temperature of 25.680C. According to Environmental Quality Act (EQA), water qualities generate from this effluent is exceedingly high and out of minimum allowable discharge of Standard B categories except for pH which was within the Standard A. Nevertheless, effluents produced are highly contaminated and exceed the allowable effluents discharge sets by the local authority by Department of Environmental, DOE.