Overview of waste water

Liquid waste sourced from manufacturers who usually use a lot of water in the system process. Industrial wastewater for agriculture is very much water is used for:

1. cleaning materials and food processing equipment.
2. away materials that do not want (dirt).

The liquid waste originating from agriculture industry contains many organic materials (carbohydrates, fat and protein) because it is easy to rot with a problem of air pollution (odor) and water pollution. In addition there is also a raw material containing water so that the processing process water must be discarded. Water from ending up in the processing and then discarded for example when used for washing a material before further processing. Water plus certain chemicals and in-process and after it is removed, all types has resulted in waste water treatment. In some factories, such as a wire processing factory, zinc, iron steel - most of the water used for cooling the casting machine, or kitchen. Water is pumped from its source and then passed on the parts that require cooling, and then discarded.

Therefore, the channel of water flowing in the plant looks a fairly large volume. Boiler water will be disposed of at certain times after the laboratory examination, because water is no longer qualify as a water kettle and should therefore be discarded. Along with the need for good amounts of water to wash the inside of the washing water kettle should also be discarded. Washing factory floor every day for several specific plant needs water in large quantities. Fish canning factories require washing water in quantities should be a lot, amount of water required continuous washing equipment, floors, etc., rust need to be washed before entering and upon chopped pencincangan constantly flowing water to remove sand-borne ash.

Water from the plant brought a number of both solids and particles that dissolve or precipitate. This material is rough and smooth. Often colored turbid water from the factory and high temperature. Water containing toxic and hazardous chemical compounds have the nature of its own. Waste water that is polluted giving 577 features that can be identified visually can be known from turbidity, water color, taste, odor generated and other indications.

While identification in the laboratory, marked by changes in chemical properties of water where water already contains toxic chemicals and hazardous in concentrations that exceed recommended limits. Types of industrial liquid waste include the industries of pulp and rayon, the processing of crumb rubber, palm oil, steel and iron, cooking oil, paper, textiles, kaustiksoda, electro plating, plywood, tapioca flour, canning, dyeing and coloring, meat and others. The amount of waste removed each of these industries depends on a lot of production being generated, and the type of production. Pulp and rayon industries produce waste water as much as 30 m3 per tonne of pulp produced. For fish and seafood industry waste water ranges from 79 m3 to 500 m3 per day; crumb rubber processing industry waste water ranging from 100 m3 to 2000 m3 per day, palm oil processing industry has a waste water: average of 120 m3 per medium-scale day.

Balinese traditional food chicken Betutu

Chicken Betutu used as a serving in religious ceremonies and rituals as well as delicacies and sold. Consumers not only society but also bali foreign guests who come to Bali, especially in certain places such as in hotels and restaurants. Betutu not stored longer lasting. Betutu derived from the word Tunu (fuel) and assembled with the words Be (meat chickens). So that means betutu meat chicken is baked, it's just different from the combustion process with other products. This is the uniqueness of betutu chickens can provide aroma, flavor and distinctive appearance and is second to none in the archipelago. Chicken meat that has been cleaned, plus seasoning (base genep) and then smeared the entire surface of chicken body and partly incorporated in the abdomen cavity.

Then boiled (if necessary) or directly burned. Distinctive aroma emerge due to heating causes water to evaporate, the short-chain fatty meats come increasingly volatile and hot / dry steam increasingly more powerful and delicious aroma. Making chicken betutu currently slightly different to the original cause kerenyahannya less alluring aroma and taste of consumers and the expiration time is reduced.

With regard to the role of traditional foods as a source of nutrients for the human body, yet can be fully utilized, due to the lack of information regarding the efficacy of traditional foods, especially seen from the existing nutrients and non-nutritional compounds (bioactive). Various types of non-nutrient compounds found in foods have the potential for biological activity that is different. Phytochemical compounds that have been reported to have benefits to health is fiber (dietary fiber), an antioxidant, detoxifying compounds, anti-carcinogen, and so forth. Nutrients from the raw materials used in processing traditional foods, some have been reported in the List of Food Composition (DKBM). Benefits are clear on the raw materials are changed during processing, but how these changes for the better or whether it reduced or even lost yet little known.
Betutu chicken every 100 g contain:
• Protein 20.61 g
• Fat 7.82 g
• Carbohydrates 4.54 g
• Energy 170.98 kcal

When viewed from the raw materials used in the process of making this chicken goby that is the first of which is used chicken meat, animal meat is an excellent source for the body, especially as a source of protein is very high. While the benefits for the body some spices that are used to Chicken goby include:
• Onion: function spur enzyme digestion, cure diabetes.
• Garlic: its functions hypertension, antitoksik, blood purifier, laxative menstruation.
• Ginger: function lowering cholesterol.
• galangal: function antitoksik, antifungal, antiseptic.
• Kencur: its function as an anti-cough.
• Kunir: pengelat antibacterial function to launch the blood.
• Tabya bun: function antipyretic, analgesic, antiinflammatory.

The process of making chitosan

Preparation of chitosan from shrimp waste as a natural preservative in food consists of two processes namely deproteinization and demineralization. In the process of deproteinization, soaked dried shrimp waste and then blend until smooth then next sifted soaked in 1M NaOH solution with a ratio of 1: 5 for the shell: the solution was stirred in 1 hour and then heated 90 ° C for 1 hour then cooled washed with water until pH neutral and then dried.

As for the second process is by demineralization. Demineralization is done by way of shrimp waste deproteinization results subsequently soaked in a solution of 1M CH3COOH ratio 10: 1 for the solvent: results deproteinasi then stirred 1 hour and then heated 90 ° C for 1 hour after it is cooled and filtered and then washed with water until neutral pH and then dried until a chitin. Then chitin soaked in 1M NaOH solution perb 20: 1 for the solvent: chitin (the results of demineralization phase) and then stirred 1 hour and then heated 140 ° C for 90 minutes then cooled and filtered and then washed with water until pH neutral and then dried so it will be Chitosan. Chitosan which have become dissolved in 15% acetic acid trade then stirred for 5 minutes and apply a Chitosan is on food.