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The research purpose is to find out about neutralization, coagulation and filtration processes in peat water. Water is an environmental component that has a considerable role and the requirements in terms of quality and quantity. The presence of water in peatland areas is less profitable, because peat water is surface water from peat soil with striking features because it is brownish red in color, contains high organic matter, tastes sour, pH 2-5 and has a low hardness level. This research method uses experimental design and the variables are the processes of neutralization, coagulation, and filtration of peat water. Descriptive statistical analysis is an analysis carried out to assess the characteristics of a data. The results of the research were from the initial test obtained pH = 4.32. There are some changes from all parameters starting from dark black water color (1088 PtCo) to 179 PtCo, high turbidity (13.2 NTU to 6.55 NTU, high iron content (1.68 mg / l) to 0.26 mg / l, high chromium (0.093) mg / l to 0.023 mg / l), low acidity (pH) (4.32) to pH 5.57 and high sulphate (744 mg / l) to 24 mg / l.