The potential of wastewater reuse in soy sauce production process (A case study: Grobogan district of Central Java)
Alfiana, Aulia Firda(1) and Purwanto, Purwanto(2)
(1)Master Program of Environmental Science, School of Postgraduate Studies, Diponegoro University, Semarang
(2)Departement Chemical Engineering, Faculty of Engineering, Diponegoro University, Semarang
Abstract
Soy sauce production process is one of well-known small-medium enterprises (SMEs) in Grobogan Regency. The production of soy sauce requires water in the process of washing black soybeans, boiling black soybeans, moromi fermentation, washing of process equipment, bottle washing, cleaning the production site and turning off the coals. The study case research aimed to determine the potential of reusable water in soy sauce process production. The subject of this research was on of the soy sauce process production in Grobogan Regency of Central Java. The data collection was done by using documentation, observation and interview method. The result show that the water could be reused by using black soybean washing water can be used in the bottle washing tub 1, water in washing tub 2 can be used for washing process equipment and used water of washing process equipment can be used to put out the coals on the furnace. Soy sauce process production can save water as much as 16,5 m3 per month. In conclusion, the soy sauce production process had a big potential of reusable water that could reduce the water consumption and production coast.
Keywords: wastewater, water consumption, soy sauce
Topic: WASTE AND ENVIRONMENTAL MANAGEMENT