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All Journal JURNAL ILMU DAN TEKNOLOGI KESEHATAN TERPADU
Bano, Efirufini H.
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Health Professions Nursing Public Health

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PERBANDINGAN BERBAGAI MIKROORGANISME LOKAL (MOL) PADA PROSES PENGOMPOSAN SECARA ANAEROBIK: Comparison of Various Local Microorganisms (MOL) in Anaerobic Composting Process Kamarullah, Novitasari; Dwi Wahyu Purwiningsih; H, Haikun; Laudo, Karmila; Bano, Efirufini H.; Derlen, Zainy Azhary
JURNAL ILMU DAN TEKNOLOGI KESEHATAN TERPADU Vol. 1 No. 2 (2021): Jurnal Ilmu dan Teknologi Kesehatan Terpadu
Publisher : Poltekes Kemenkes Tanjungpinang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (167.085 KB) | DOI: 10.53579/jitkt.v1i2.25

Abstract

Garbage is solid waste consisting of organic and inorganic substances which are considered useless and must be managed. Composting is a method of converting organic materials into simpler materials using microbial activity. MOL is a group of micro-organisms that function as a "starter" in making compost. In this study, discussed the comparison of the ability of various local microorganisms (MOL) in the Anaerobic Composting process. This study aimed to provide benefits to the community in utilizing waste. This type of research is experimental, namely, the comparison which aims to determine the length of time composting and the amount of compost produced. The research location was conducted in Sangaji Urban Village. The research sample was a sample of various kinds of local microorganisms. Organic wastes used such as fruits, vegetables, food scraps, and a mixture of other organic waste, each as much as 20 kg. The fastest composting between the 5 compost spices and the control for the longest composting time was stale rice MOL which was 10 days and the most compost produced was shrimp paste MOL which was 6 kg. The length of time needed for the 5 compost spices and controls is ± 1-2 weeks.
Co-Authors Derlen, Zainy Azhary H, Haikun Kamarullah, Novitasari Laudo, Karmila Purwiningsih, Dwi Wahyu