1. Teknik Sanitasi Industri Joko Nugroho １２日０４月０７年

2. Disposing of wastes without polluting the environment is one of the most difficult tasks of the food industries (Gutrie, 1988). A food processing or a production plant : –a disposal of wastes must be a first consideration A food service establisment: –Aesthetics, sanitation, proper disposal Proper waste disposal : Costly Detailed planning  aspect of facility location, construction, and operation

3. Waste –Industrial –Residential –Agricultural Type : gaseous, liquid or solid waste

4. Industrial Waste Industrial : food and non-food By weight : solid waste from animal production > plant. Animal production : –Location –Producer construct, maintain, operate solid waste

5. Facilities : –Odor problem –Spread from other animal or human –Provide some recylcing, use or disposal Sanitation –Odor will attract insect, inviting potential contamination

6. USA 1972 Cattle 110 million, sheep 20 million, poultry 3000 milion Total waste 1.3 billion tons The meat packing industry :over 825 million tons of waste per year

7. Smith, 1978 characterized the complex problem in food industry waste disposal by utilizing examples from potato processing industry. –1200 gallon of water per ton are required –20000 mg/l of suspended solid –pH 6.8 –COD 400 mg/l –BOD 220 mg/l

8. Food processing wastes: –Contain unusable portion of plant or animal foods, and cleanup water, contain such high concentration of nutrients that spoilage by microorganisms, attraction of insect and rodents, possibly growth of pathogenic organism

9. Logically, there is no doubt that a compost is immature as long as substantial amounts of readily bioavailable carbon compounds are present. Such compounds are readily available to decomposer microorganisms only when they are in water-soluble form, or can be rapidly brought into that form. Such compounds are oxidized rapidly as in the 5 day period of a test for BOD (Biological Oxygen Demand) of wastewater. A BOD5 test was indeed applied to raw wastes, immature and mature compost suspensions in water by Usui et al. (1985). The BOD5 of a raw material was 138 mg 02/g organic matter, while that of the mature compost was only 6 mg 02/g dry solids, or 25 mg 02/g organic matter. Similarly, sharp differences were noted to exist between other raw matenals and their biostable products. The BOD5 value of a test material, however, can be influenced by the presence of a biostatic or biocidal factor of transient or permanent nature. http://www.bahjournal.btinternet.co.uk/classic.htm

10. Food industries is one of the largest water user in any country –Processing –Cooling (a once-through cooling process and recycle the water for repeated use –Other uses

13. Garbage and refuse –Container –Storage –Disposal

17. Food service

18. Residential waste Include –Liquid sewage : human excrement, detergent, pesticides, oils, animal and vegetable waste from food –Solid garbage : paper, plastic, glass or metal containers

19. Treatment : –Sedimentation of solids –Digestion of solid and removal some nutrient by microrganism –Treatment with chlorine kill potential patogens

20. WASTE DISPOSAL Variety of waste production resulting human activities has increased : –Improved standard of living –Increased population –Increased concentration of population Air pollution –Alter procedure to avoid production of the air pollutant –Preven release of the air pollutant bu adsorption onto solid or liquid

21. The waste must be processed : –Present no danger to human health –Present no damage to plant or animal productivity –Present no damage to the natural function of all part of the environment (inclued natural beauty)

24. In case of solid wasted: system consept has evolved consideration of social, economic, public health, engineering, law urban planing, rural planing,

25. Regulations Controling Sanitation in Food Production and Processing 1266’s Law in England prohibited sale of food that was “not wholesome for man’s body”. USA 1848’s Imported Drug Art USA 1906’s prohibited interstate commerse in adulterated or misbranded food. USA 1938’s protection of the public against adulterated or dangerous food stuff