Open AccessASSESSMENT OF MORINGA OLEIFERA CAKE RESIDUES (MOCR) AS ECO-FRIENDLY BIO- COAGULANT
Author(s) -
Aziz Qannaf Zaid,
Suriati Ghazali,
Noor Sabrina Ahmad Mutamim,
Olusegun Abayomi Olalere,
Nour Hamid Abdurahman
Publication year - 2019
Publication title -
journal of chemical engineering and industrial biotechnology
Language(s) - English
Resource type - Journals
ISSN - 0126-8139
DOI - 10.15282/jceib.v5i1.3888
Subject(s) - moringa , turbidity , environmentally friendly , pulp and paper industry , water consumption , chemistry , environmental science , environmental engineering , food science , biology , engineering , ecology
Inrecent times, the consumption of water for domestic and industrial use has been on an increasing trend with a rise in demand. Therefore, a need for a plant-based alternative of water treatment process at a lower cost using an environmentally friendly approach. Moringa olifeira is an example ogf the plant-based materials usually grown in developing countries with a natural coagulating property. In this study, the Jar test was conducted to evaluate the performance of Moringa olifeira cake residue (MOCR) as biocoagulant for the treatment of water for safe drinking. The result obtained showed the lowest turbidity, pH, TDS, and water conductivity value as 4.7 NTU (0.75 mg/L), 5.2 (2.5 mg/L), 40 ppm (1.0 mg/L), and 50us/cm (0.50 mg/L), respectively. Moreover, the standards COD and BOD values were less than the recommended Malaysian Standard of Water Quality of 250 mg/L and 100 mg/L, respectively. Hence, MOCR therefore is a potential source for plant-based coagulating agent for water treatment for domestic drinking water.