Electronic Theses and Dissertation

Bokasi merupakan pupuk organik yang penggunaannya ramah lingkungan dan harganya yang terjangkau serta dapat dibuat sendiri oleh petani. Pembuatan bokasi berbahan dasar limbah organik dengan tambahan mikroorganisme lokal (MOL) sebagai bioaktivator. Tujuan penelitian ini untuk menganalisis pengaruh jenis MOL pulp kopi dan ampas kopi serta proporsi yang digunakan terhadap kualitas bokasi pulp kopi yang dihasilkan. Rancangan penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor yaitu Jenis MOL dan porporsi pulp kopi. Faktor jenis MOL terdiri dari 3 taraf MOL Kontrol (M1), MOL pulp kopi (M2), MOL ampas kopi (M3). Faktor proporsi pulp kopi terdiri dari 4 taraf 0%(P1), 10% (P2), 20% (P3), 30% (P4). Bokasi yang dihasilkan di uji Total Colony Counts (TCC), nilai pH, kadar air, unsur C, unsur N, rasio C/N, dan organoleptik deskriptif (tekstur, warna, dan aroma). Jenis MOL (M) berpengaruh nyata terhadap total mikroorganisme (TCC) dan nilai pH bokasi, serta berpengaruh sangat nyata terhadap kandungan unsur C, unsur N, dan rasio C/N bokasi. Proporsi pulp kopi (P) berpengaruh sangat nyata terhadap kandungan unsur C, unsur N, dan rasio C/N bokasi. Hasil penelitian menunjukkan jenis MOL terbaik adalah MOL ampas kopi yang menghasilkan TCC 10,16 log CFU/ml, pH 6,17, unsur C 19,90, unsur N 1,30, rasio C/N 15,31. Proporsi pulp kopi yang terbaik adalah 20% yang menghasilkan unsur C 16,14, unsur N 1,25, rasio C/N 12,91.

Bokashi is an organic fertilizer that is environmentally friendly, affordable, and can be self-produced by farmers. The production of bokashi utilizes organic waste as a base material, with the addition of local microorganisms (MOL) as a bioactivator. This study aimed to analyze the effect of the type of MOL (coffee pulp and coffee grounds) and the proportions used on the quality of the resulting coffee pulp bokashi. The experimental design used was a factorial Completely Randomized Design (RAL) with two factors the type of MOL and the proportion of coffee pulp. The MOL type factor consisted of 3 levels Control MOL, coffee pulp MOL, and coffee grounds MOL. The coffee pulp proportion factor consisted of 4 levels: 0%, 10%, 20%, and 30%. The resulting bokashi was evaluated for Total Colony Counts (TCC), pH value, moisture content, Carbon (C) content, Nitrogen (N) content, C/N ratio, and descriptive organoleptic properties (texture, color, and aroma).The results showed that the type of MOL significantly affected the total microorganisms (TCC) and pH value of the bokashi, and had a highly significant effect on the C content, N content, and C/N ratio. The proportion of coffee pulp (P) had a highly significant effect on the C content, N content, and C/N ratio of the bokashi. The study concluded that the best LMO type was the coffee grounds MOL, which produced a TCC of 10,16 log CFU/ml, pH of 6,17, C content of 19,90%, N content of 1,30%, and a C/N ratio of 15,31. The best proportion of coffee pulp was 20%, which yielded a C content of 16,14%, N content of 1,25%, and a C/N ratio of 12,91.