Authors:

Ni Made Eva Yulia Dewi, Yohanes Setiyo, I Made Nada

Abstract:

“Penggunaan bahan tambahan pada proses pengomposan bahan baku kotoran sapi dapat menghasilkan kompos yang berkualitas yang memuhi standar. Penelitian ini mengunakan perlakukan kotoran sapi, kotoran sapi : serbuk kayu 2 : 1, kotoran sapi : sekam 2 : 1, dan kotoran sapi : rumput 2 : 1. Panjang tumpukan pegomposan 1.5 m, tinggi 80 cm, dan lebar 1 m. Parameter yang diamati meliputi suhu, pH, karbon dan nitrogen kompos. Proses pengomposan berlangsung selama delapan minggu dengan suhu antara 25- 51 0C dan pH kompos antar 6.6 – 7.0. Warna kompos yang dihasilkan adalah dengan warna coklat kehitam-hitaman. Secara umum, kualitas kompos yang dihasilkan dari keempat perlakukan sesuai dengan Standar SNI 19-7030-2004 dengan C/N rasio akhir 16-8 – 20.93. The used of additional materials in the composting process of cow manure feedstock can produced qualified compost that can fulfill standard of compost. This study used the treatment of exponential design cow manure, cow manure:saw dust 2:1, cow manure:rice hull 2:1, and cow manure:elephant grass 2:1. The dimension of pile composting was 1.5 m, with height was 80 cm, and 1 m of width. The observed parameters included temperature, pH, carbon and nitrogen compost. The composting process were during eight weeks that result which have temperature between 25-51oC , compost pH between 6.6-7.0, C/N ratio is 16.8-20.93. The color of produced compost was dark brown. The quality of the produced compost from the four treatments were accordance to SNI Standard 19-7030-2004.”

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PDF:

https://jurnal.harianregional.com/beta/full-25566

Published

2017-01-20

How To Cite

DEWI, Ni Made Eva Yulia; SETIYO, Yohanes; NADA, I Made. Pengaruh Bahan Tambahan pada Kualitas Kompos Kotoran Sapi.Jurnal BETA (Biosistem dan Teknik Pertanian), [S.l.], v. 5, n. 1, p. 76-82, jan. 2017. ISSN 2502-3012. Available at: https://jurnal.harianregional.com/beta/id-25566. Date accessed: 02 Jun. 2025.

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Issue

Vol 5 No 1 (2017): maret

Section

Articles

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