Abstract
The rapid pace of urbanization and the resultant increase in waste generation have significantly escalated the challenges associated with managing organic waste. In line with contemporary sustainable practices, it is imperative to recycle and repurpose waste effectively. This study investigates the use of eco-enzyme, an environmentally friendly product derived from fruit and vegetable scraps, along with natural sweeteners, in the treatment of domestic wastewater. The study assessed the impact of eco-enzyme concentrations at 15% and 20% over a five-day period. Results demonstrated that treated wastewater met irrigation standards after the treatment period. Parameters such as acidity, dissolved solids, biochemical oxygen demand, chemical oxygen demand, and microbial counts were analyzed. The 15% eco-enzyme solution reduced biochemical oxygen demand by 90.54% and chemical oxygen demand by 83.33%, while the 20% solution achieved reductions of 94.20% and 86.34%, respectively. Dissolved solids levels were reduced to 412 ppm and 422 ppm for the 15% and 20% solutions, respectively, and microbial counts decreased significantly. However, the study is limited by the short duration of the treatment period and the scope of the parameters analyzed, which may not fully capture the long-term effectiveness and broader environmental impacts of eco-enzyme use. This research underscores the potential of eco-enzyme technology in enhancing wastewater treatment processes, promoting environmental sustainability, and alleviating the burden on waste management systems. The eco-enzyme production process is straightforward and accessible, involving the fermentation of kitchen waste, and can be readily adopted in both urban and rural settings. Further research is recommended to optimize the fermentation process, reduce digestion time, and explore the broader applications of eco-enzymes in fields such as agriculture and domestic cleaning.
Published Version
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