Effect of Sugar Cane Addition on Rabbit Food Quality from Restaurant and Vegetable Waste with Fermentation Technology

• Published in: E3S web of conferences Vol. 125; p. 7001
• Main Authors: Hadiwidodo, Mochtar, Sutrisno, Endro, Prasetyo Samadikun, Budi, Daisy Wijayanti, Arsita, Muhammad, Fadel Iqbal
• Format: Journal Article
• Language: English
• Published: EDP Sciences 01-01-2019
• Subjects: composting; food waste; sugar cane; vegetable waste
• ISSN: 2267-1242; 2267-1242
• DOI: 10.1051/e3sconf/201912507001

This study aims to determine the effect of sugar cane drop variations on composting time of food waste and vegetable waste in terms of the C/N ratio with the addition of environmental bioactivators. This research consists of 6 variations of treatment, namely the addition of Sugar Cane Drops of 0 ml, 20 ml, 40 ml, 60 ml, 80 ml and 100 ml in waste food remnants: vegetable waste of 2.5 kg: 2.5 kg with the addition of 100 grams of environmental bioactivator. Composting is carried out aerobically with a single manual stirring system every day until the compost is declared to meet the requirements of SNI 19-7030-2004. The results showed that the best results in variations of sugar cane drops 60 ml resulted in a C / N ratio of 10.79 on day 7, produced compost with nutrient content on day 7, namely C-Organic content of 33.55%, Content of N-The total is 3.11%, the total P-level is 0.161%, the total K-level is 1.357%. While the water content is 48.71%, the pH is 6.90, the temperature is 330C, it is brownish-black, smells of soil, and the particle size is ± 10 mm with volume shrinkage of 63.64%.