The purpose of this research is to identify microbial potential and quality of local microorganism solution (MOL) of banana hump based on concentration and fermentation time as composting bio-activator. The research design used was experimental Random Factor Factorial Design (RAK). The results of this study indicated that banana cultivation were Bacillus 3,05 x 102, Azospirilum 1,3 x 106, Solvent P 2,3 x 105 Cellulolytic Microbe as much as 6,65 x 105, the highest total bacterial population on the treatment of banana hump 150gram fermentation of 20 days that is 41 x 106. The highest degree of acidity was in the treatment of banana hump 250 grams on day 0 that is 5.96.The highest temperature was found in 150 banana hump and 250 gram fermentation 10 days was 29,50C. Bio-activator with 150 gram banana cultivation treatment with fermentation length of 0 days produced the highest amount of C / N. Microorganisms from banana cultivators produced the type of microorganisms that varied so that in making the composting bio-activator was better to use the hump to produce levels of N, P, K, C with organic long fermentation of 10 days. To produce a high amount of bacteria is recommended to use banana hump bacillator with 20 days fermentation. For bio-activator with high C / N ratio it is recommended to make bio-activator from banana hump.
|Number of pages||6|
|Journal||Indian Journal of Public Health Research and Development|
|Publication status||Published - Oct 2018|
- Length of fermentation
- Quality of cobbler bioactivity banana hump