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All Journal Journal of Educational Technology and Learning Creativity Journal of Chemical Learning Innovation
Chhe, Chinda
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Chemistry Computer Science & IT Education Social Sciences Other

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Effectiveness of Phosphorus and Nitrogen Removal in the Water Treatment Process at Khmer Beverages, Phnom Penh Serey, Mardy; Chhorn, Sreypov; Chhe, Chinda
Journal of Chemical Learning Innovation Vol. 2 No. 2 (2025): December
Publisher : Cahaya Ilmu Cendekia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37251/jocli.v2i2.2249

Abstract

Purpose of the study: The aim of this study is to understand the process of water treatment in each step and to understand the effectiveness of the removal of phosphorus and nitrogen from wastewater. Methodology: For nitrogen removal must be through many processes such as Nitrogen fixation, or Ammonification, and Denitrification. For the phosphorus. The additional Ferric Chloride in the Aeration tanks to a reaction between the melt and the mud bolts is separated at the Clarifier tank. The Coagulation basin adds Ferric Chloride at 40% concentration of 0.05ml in contaminated water 1000ml for nitrogen and phosphorus concentration tests and studied in the condition the nitrogen can be removed from contaminated water well depending on the pH value and temperature. The removal of phosphorus by adding 0.05ml ferric chloride and 5ml of polymer cation 1040 (powder) can tank up to 80% phosphorus at the temperature of 200C and pH 7. Main Findings: As a result, the good conditions for nitrification are the pH of between 7.5 and 8.6 at temperature in the tank between 200C and 250C and the denitrification has a pH of between 7.5 and 8 and temperature in the tank from 200C to 350C. Result show that the remaining phosphorus is below the ministry of environment standard set (P <2mg/l). Novelty/Originality of this study: The next study should observe the amount of polymer to be applied after adding iron and studying the speed of iron chips as it affects the removal of phosphorus.
Evaluation of Fish Sausage Product using Striped Snakehead (Channa striata) Species at UNICA Enterprise, Phnom Penh Touch, Sopheap; Chhe, Chinda; Serey, Mardy; Srun, Marnick
Journal of Educational Technology and Learning Creativity Vol. 3 No. 2 (2025): December
Publisher : Cahaya Ilmu Cendekia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37251/jetlc.v3i2.2315

Abstract

Purpose of the study: This study developed and evaluated a novel fish sausage utilizing the Striped Snakehead (Channa striata), an abundant yet underutilized species in Cambodia, to address the limited valorization of local fishery resources and the inconsistent quality of existing products. Methodology: Three formulations with varying concentrations of sugar, salt, and corn starch were systematically assessed through physicochemical, microbiological, and sensory analyses. Physicochemical parameters included pH, water activity, and nutritional composition (protein, fat, and caloric value). Microbiological safety was verified by testing for E. coli, Salmonella spp., and total aerobic counts, while sensory attributes were evaluated by 30 panelists using a 9-point hedonic scale. Main Findings: Results identified Treatment 3 as the optimal formulation, achieving the highest overall sensory acceptance (7.46) and significantly superior taste scores (p < 0.001). All formulations met international food safety standards, with pathogenic bacteria undetected. A central contribution of this research is the development and validation of a specific Hazard Analysis and Critical Control Points (HACCP) plan. Three Critical Control Points (CCPs) were identified: raw material reception, bone removal, and drying. Novelty/Originality of this study: This study addresses the "absence of a HACCP plan" that previously hindered consumer trust. This research provides a clear pathway for the industrialization of safe, high-quality fish sausage, contributing to the economic valorization of Cambodia’s aquatic resources and offering a practical model for local food processors to meet regulatory standards.
Co-Authors Chhorn, Sreypov Serey, Mardy Srun, Marnick Touch, Sopheap