Moringa oliefera and tapioca flour as natural coagulant in water treatment

Che Wahab, Mohammad Nasrul (2017) Moringa oliefera and tapioca flour as natural coagulant in water treatment. [Project Paper] (Submitted)

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Abstract

This study was investigating the characteristic of river water that was treated by using Moringa Oliefera (MO) seed powder and Tapioca Flour (TF) powder in coagulation process. During this study, both coagulant agents was extracted using NaNO3 salt. River water was collected from Sg. Kuyoh at Sri Serdang area and treated with various dosage of MO extract and TF extract. Jar test was used in this coagulation process. Different dosage in range (5ml- 30ml) of both coagulant agents was introduced to determine their optimum dosage. The characteristic of the river water was examined before and after the treatment process. The measured parameters in this study are turbidity, BOD, COD, TSS, TDS and pH value. The result of this study was improve significantly compared to previous study. The percentage turbidity removal by MO was 94.67% compare to TF of 29.89%. The initial turbidity of river water sample was 148.33 NTU and reduced to 7.91 NTU (by MO) and 104 NTU (by TF) . This shows that MO has better impact in coagulation process compared to TF. Additionally, also a great reduction in BOD (63% was removed by MO and 14.8% by TF) and in. COD ( 67 .5% was reduced by MO and 57 .1 % by TF) was achieved, while the pH value is acceptable in range of 6 - 7 after treatment for both coagulant agents. Besides that, the TDS and TSS also gave positive reduction. The percentage reduction of TDS was (40% by MO and 27.8% by TF) and percentage reduction of TSS was (96.7% by MO and 83.5% by TF). From the analysis of the result, a conclusion have been made which is the Moringa Oliefera is a more effective coagulant agent in coagulation process compared to Tapioca Flour. This can be proved by looking at all the percentage removal and reduction of all parameters, where the Moringa Oliefera yielded the highest percentage values compared to Tapioca Flour.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms Siti Mariam Giman
Date Deposited:	29 Oct 2024 04:46
Last Modified:	08 Nov 2024 02:24
URI:	http://psaspb.upm.edu.my/id/eprint/2122

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