Coagulation process for the removal of color and turbidity from wet coffee processing industry wastewater using...

The growing problem of industrial pollution in developing countries, especially Ethiopia, has sparked serious issues about the quality of the water, particularly when it comes to the effluent from wet coffee processing industries. In response, this study investigates the potential of utilizing natural coagulants, Acanthus sennii C., Moringa stenopetala B., and Aloe vera L., either individually or in combination, for the treatment of coffee effluent. Methodologically, the study systematically varies operational parameters, including coagulant dose, pH levels, stirring speed, and stirring time, to evaluate their impact on coagulation efficiency. Experimental data undergo statistical analysis, employing ANOVA, while computational optimization techniques are employed using Design Expert software to determine optimal conditions. Notably, the blended form of the three coagulants emerges as particularly promising, yielding optimal conditions of 0.750 g/L coagulant dosage, pH 8.76, agitation speed of 80.73 rpm, and agitation time of 19.23 min. Under these optimized conditions, the blended coagulant achieves remarkable removal efficiencies, approximately 99.99% for color and 98.7% for turbidity. These findings underscore the efficiency of natural coagulants, particularly in blended form, for sustainable wastewater treatment in wet coffee processing.