STUDY ON EXTENDING THE LIFETIME OF MASARO FERTILIZER AND FEED CONCENTRATE

• Main Author: Sari Siregar, Novita
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/74010
• Institution: Institut Teknologi Bandung

<p align="justify"> Waste is one of the environmental issues in Indonesia that requires greater attention. Additionally, there is also a problem regarding the use of fertilizers in Indonesia, as Indonesian farmers heavily rely on inorganic fertilizers. Both issues have significant negative impacts on the environment. One effort to address both problems simultaneously is Masaro (Zero Waste Management), with its main products being Special Liquid Organic Fertilizer (POCI) and Special Liquid Organic Concentrate (KOCI) from Masaro. The fertilizer and feed concentrate from Masaro can be damaged if their pH exceeds 4.2. Therefore, a solution is needed to prolong the lifetime of Masaro's fertilizer and feed concentrate products. The main production process of Masaro's fertilizer and feed concentrate consists of two stages. In Stage I, fermentation of carbohydrates and proteins occurs, resulting in organic acids and amino acids. In Stage II, the decomposition of amino acids into ammonia takes place. The variations of parameters used in this research include the type of waste feedstock, concentration of phosphoric acid, and product storage method. The waste feedstocks that produce the highest pH in this study are cabbage and tomato. The lower the carbohydrate content in the waste feedstock used, the higher the pH of POCI and KOCI produced. Additive substances such as phosphoric acid with various ratio variations is added to POCI and KOCI after Stage II of fermentation to maintain their pH levels. The appropriate ratio variation is obtained through a trial-and-error process. Moreover, the addition of phosphoric acid can also increase the nutrient content, such as amino acids and fatty acids, enhance the number of probiotic bacteria, and reduce the presence of pathogenic bacteria in POCI and KOCI Masaro. The recommended optimal storage conditions for POCI and KOCI Masaro are at a temperature of 8-10°C without exposure to direct sunlight. High temperatures and direct exposure to sunlight can increase the pH and cause discoloration, thus damaging the quality of both products.