Water Quality Parameters of Tofu Wastewater: A Review

Abstract

Abstract The tofu industry’s existence is quite potential in recruiting labors, which can improve the economy of the surrounding community. On the other hand, it can also have a negative impact due to the wastewater produced from the tofu making process, which can damage the environment. Water is widely used as material for washing and boiling soybeans; due to the large use of water in making tofu and tempeh, fermented soybeans. The resulting waste is also quite large. This research presents a literature review with primary data on articles, magazines, reports, and theories. The purpose of this research is to provide an overview of the water quality parameters of tofu waste. The liquid waste produced by the tofu-making industry is a thick liquid that is separated from the clumps of tofu, which is called whey. This liquid contains high levels of protein and can quickly break down. This waste is often disposed of directly without prior treatment, resulting in a bad smell and polluting the environment. There are several parameters used to measure water quality, including physical, chemical, and biological properties.