STUDI PEMANFAATAN KULIT KOPI ARABIKA (COFFEE ARABICA L.) SEBAGAI MIKRO ORGANISME LOKAL (MOL)
ABSTRACT: MOL (Mikro Organisme
Lokal) is the result of local material decomposition with fermentation method.
MOL contains macro and micro nutrients and microbial decomposers.The smaller
coffee peel that will fermented, the faster MOL can be formed. To acceleratedecomposition
in MOL solution, it can be added food source of bacteria such as coconut water and
brown sugar. The purpose of this study was to study the process of making MOL
from coffee peel, toanalyze the content of nitrogen, phosphor, and potassium of
MOL of coffee peel and todetermine the effect of fermentation time on nitrogen,
phosphor, and potassium contents of MOL that resulted.
This study was conducted with 4 (four) treatments, week 1, 2, 3 and 4 and
1 factor and using 2 times replicate. The parameter of testing used for making
coffee peel as local microorganism are MOL volume, nitrogen, phosphor and
potassium contents.The result of study showed that the highest mol volume
obtained in week 4 of 8.5 ml and the lowest in week 1 of 5 ml. They were
obtained from 500 g coffee peel. Determination of nitogen, phosphorus and
potassium as a macro nutrients has been conducted. The result showedthat the
highest nitrogen was found to be 0,0039% in week 1, 3 and 4 and the lowest in
week 2with percentage 0.034 %. Determine of phosphorus showed that the highest
phosphor was obtained in week 2 wtih percentage 0.033 % and the lowest in week
4 of 0.018%, and the resultof potassium analyze, the highest obtained in week 2
of 0.035 % and the lowest in week 4 of0.014%
Penulis: A Ita Juwita, Arnida
Mustafa, Risna Tamrin
Kode Jurnal: jppertaniandd170566
