The Role of Local Microorganisms Generated from Rotten Fruits and Vegetables in Producing Liquid Organic Fertilizer

Abstract

Experiment was conducted in order to find the role of local microorganisms (LoM) generated from rotten fruits and vegetables in producing liquid organic fertilizer (LOF). LoM resulting from rotten fruits and vegetables was dominated by Lactobacillus sp.. Therefore, in this experiment LoM was used to utilize cow urine to be LOF. The LoM was tested based on the composition of rotten fruit (F) and vegetable (V) and LoM consisted of LoM-1 (100% F); LoM-2 (75% F: 25% V); LoM-3 (50% F:50% V); LoM-4 (25% F-75% V); and LoM-5 (100% V). In this study other than LoM, EM4 was also used as a source of microorganism and positioned as a control. Cow urine and other materials were mixed and stirred homogenously. After that the LoM was put into the mixture and it then was incubated, respectively, for 6 days (I-6), 12 days (I-12), and 18 days (I-18). At the end of incubation, sample of LOF was taken up and analysis for pH, N, P, K and C. It showed that pH of LOF at all treatments decreased from initial pH of cow urine. The performance of N and K content was different throughout incubation, at I-6, I-12, and I-18. There was no significant differences of C content of LOF among treatments of different LoM at I-6 and I-18 with the exception of I-12. Meanwhile C/N ratio of LOF with different sources of LoM and EM4 at I-6, I-12 were no significant different ranged from 7-12 and 8-11, respectively. There was significantly different of C/N ratio among treatments of different LoM and EM4 at I-18. The C/N ratio of LOF with EM4 as starter showed different performance. The C/N ratio of it increased at I-6 and I-12, but gradually decreased at I-18. The LoM generated from rotten fruits and vegetables was dominated by Lactobacillus sp. and have potential to be a starter in producing LOF. The quality of LOF was determined by the incubation periods, mainly at I-18. Therefore, further investigation on this matter is highly recommended.

The Effect of Local Microorganism (Mol) as Liquid Organic Fertilizer to the Growth of Ipomea reptans Poir

“…Microorganisms used the vegetables as substrate in the fermentation process. Widjajanto et, al (2017) found that the domination of bacteria population in vegetables Mol was Lactobacillus sp. These bacteria are a group of Lactic Acid Bacteria and most found in the fermentation process.…”

“…However, the bacteria activity also changes the nutritional value on Mol. It can increase the C/N ratio on Mol (Widjajanto et, al, 2017). Fungi also have a role in Mol condition.…”

Identification of fermentative bacteria on local microorganisms of golden snail (Pomacea canaliculata Lamarck, 1822)

“…The microorganisms contained in LMo are also bio-fertilizer agents, which have the potential of commercial biological agents. LMo is also used as a fertilizer to fertilize plant leaves, stimulate plant growth, and control pest and disease agents (Ranamukhaarachchi and Wickramasinghe 2006;Setiawan et al 2016;Siregar et al 2017;Widjajanto 2017;Manullang et al 2018;Pane and Marwazi 2020).…”

“…Local Microorganisms can be obtained from a variety of local materials, including cow urine, banana stalks, Gamal leaf, fruits, stale rice, household waste, bamboo shoots, Cebreng leaves/legumes, banana weevils, vegetables, and elephant grass, so that it can play a role in solid and liquid waste management (Neli and Suliasih 2015;Thakur et al 2016;Widjajanto 2017;Manullang et al 2018;Roeswitawati 2018). Another material that has potential as a basic material for LMo is the golden snail (P. canaliculata).…”