PEGARUH METODE DAN LAMA FERMENTASI TERHADAP MUTU MOL (MIKROORGANISME LOKAL)

Juanda, Irfan, dan Nurdiana

ABSTRACT

MOL (Local Microorganism) is one of the key factors to determine the success in manufacturing of organic fertilizer. MOL can fully substitute EM4 (Effective Microorganism) widely being sold in market, as starter to accelerate composting process. The MOL in the experiment was produced from agricultural waste likes in consumable fruits. The experiment was aimed to investigate a better fermentation method in the production of MOL. A Split Plot Design with fermentation methods (with and without applying of air channel) as main plot and length of fermentation (0, 1, 2, 3, 4 and 5 weeks) as sub-plot were applied to produce MOL, with 2 replications. With air channel, the gas produced from the fermentation process could be channeled out of the fermentation container. Analysis of MOL quality included total microorganisms (TCC), temperature, pH, and color. In general, result showed that the MOLs produced from fermentations without air channel were better than the ones produced from with air channel. The highest amount of TCC in MOL was produced from 3 weeks fermentation without air channel.

Keywords: Mol, fermentation, air channel

PENDAHULUAN

MOL ( mikroorganisme lokal) merupakan kumpulan mikroorganisme yang bisa diternakkan, yang berfungsi sebagai starter dalam pembuatan bokasi atau kompos. Pemanfaatan limbah pertanian seperti buah-buahan tidak layak konsumsi untuk diolah menjadi MOL dapat meningkatkan nilai tambah limbah, serta mengurangi pencemaran lingkungan.

Farida (2009) mengamati bahwa pada pembuatan MOL dengan lama fermentasi lebih dari 3 minggu, tutup wadah fermentasi ada yang terlepas. Lepasnya tutup wadah diduga akibat tekanan gas yang dihasilkan dari proses fermentasi. Karena itu, dalam penelitian ini akan dibandingkan metode fermentasi MOL dengan dan tanpa penggunaan selang atau saluran udara, sehingga gas yang dihasilkan dari proses fermentasi dapat disalurkan keluar wadah fermentasi. Selain itu, wadah fermentasi akan ditutup lebih kuat sehingga tidak mudah terlepas.

2 responses to this post.

  1. Posted by Arief Budiman on October 22, 2012 at 8:53 am

    ini lanjutannya mana ya mas? apa harus download dulu?

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: