decreased levels of oils, fats and TSS in Padang Restaurant liquid

waste by using filtration and flotation system. Padang Restaurant waste is one
contributor to the waste water may cause pollution. This waste is dumped without
being treated so that it can arise puddles that cause a foul odor that is very
disturbing. Sources of pollutants contained of Padang restauratnt liquid waste,
such as fatty oils and TSS. Fatty oil discharged into water bodies will cover the
surface of the water so it will hinder the exchange of oxygen and the penetration
of sunlight, causing a decrease in water quality. TSS is a major cause of turbidity
can hinder the penetration of sunlight that will go into the water so that it can
disrupt aquatic life. To reduce the levels of these pollutants are required reduction
of fat oil and TSS content of Padang Restaurant liquid waste. The processing unit
by applying the process of flotation followed by filtration processes. The purpose
of this study is to determine the effect of variations in pressure (0.01, 0.02 and
0.03 MPa) and the diameter of the diffuser holes (1 and 3 mm) to decrease the oil
fat and TSS content of Padang Restaurant liquid waste by using flotation air. And
to determine how much the efficiency decreased levels of fats and oils in the
effluent TSS effluent flotation and filtration.
This study was an experimental study with laboratory scale. The location
of research is in the laboratory of Environmental Engineering II Institute of
Technology Yogyakarta. The samples studied were Padang Restaurant liquid
waste with fat oil and TSS content. The research was done by varying the pressure
aerator is 0.01; 0.02 and 0.03 MPa and the diameter of the diffuser holes 1 and 3
mm on the processing by flotation-filtration to reduce levels of fat oils and TSS.
The result showed that the pressure of 0.03 MPa and a hole diameter of 3
mm diffuser most effectively reduce levels of fatty oils (effluent flotation
efficiency of 98.4% and effluent filtration amounted to 98.8%) and parameters
(TSS effluent flotation efficiency of 92.6 % and effluent filtration by 98%).
However, compared to Governor DIY Regulation No. 7 Year 2010 About the
Liquid Waste Quality Standard For restaurant, fatty oil content has not fulfilled
the quality standards, while for TSS parameters are fulfilled.

Keywords:
Padang restaurant liquid waste, fat oils, TSS, Flotation and Filtration .