Local Microorganism From "Tape" (Fermented Cassava) In Composition and Its Effect on Physical, Chemical And Biological Quality in Environmental. Issue 1 (June 2020)

• Record Type: Journal Article
• Authors: Indasah, I; Muhith, Abdul
• Is Part Of: IOP conference series. Volume 519:Issue 1(2020)
• Publication Date: 2020-06
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/519/1/012003
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: The purpose of this study is to identify the potential of microbes, physical, chemical, biological qualities. Local Microorganism Solution (MOL) from tape (Fermented Cassava) as composting bio-activator and physical, chemical, biological quality. Compost based on concentration and fermentation time. The design of this study used true experiments with factorial patterns of randomized block designs. The first factor was tape (Fermented Cassava) concentration which consisted of 100 grams; 150 gram; and 250 grams. The second factor was the fermentation time consists of 10 days and 20 days. The parameters observed were: biological, physical and chemical quality of local microorganisms and compost. Physical quality included, temperature, color and odor, biological quality which included the total population of bacteria and fungi. Chemical quality included pH, total-N content, total-P, K, C-organic and C / N ratio. Data were analyzed using ANOVA. The results of this study indicated that the microorganism of the mole solution of tape (Fermented Cassava) was Saccharomyces sp. as much as 9.6 × 105. The highest total bacterial population in the tape (Fermented Cassava) treatment was with a concentration of 250 grams for 20 days, while compost was found in the treatment of 250 grams for 20 days, which is 1x102. The highest degree of acidity in the same mole and compost solution is found in the treatment of 250 grams for 20 days. The results of this study fermentation process occur due to microbial activity, especially bacteria in remodeling the ingredients contained in MOL solution. Changes that occur in the fermentation process include changes in color and odor. For chemical changes showed that the best solution quality for Mol solutions is (N-total 0.99%), (P-0.33 mg kg-1), (K 0.71), (C-organic 7.56), (C / N 12), meanwhile for compost (N-total 0.38%), (P-0.20 mg kg-1), (K 0.208), (C-organic 7.50), (C / N 35).