The Study of Fermentation Process of Vegetable and Fruit Waste Originated from Kintamani Traditional Market

Authors

  • I Wayan Edy Wirawan Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana. Badung, Bali
  • Yohanes Setiyo Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana. Badung, Bali
  • Ida Ayu Gede Bintang Madrini Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana. Badung, Bali

DOI:

https://doi.org/10.24843/JBETA.2021.v09.i02.p14

Keywords:

waste, vegetables, fruit, fertilizer, fermentation

Abstract

The objectives of this study were to: (1) determine the effect of a combination of waste vegetables and fruit waste to make liquid organic fertilizer, and (2) find out the best treatment in the fermentation process of vegetable and fruit waste from the traditional market of Kintamani. This study uses 4 treatments as follows: A0 treatment = 100% vegetables, A1 = 90% vegetables and 10% fruit, A2 treatment = 80% vegetables and 20% fruit, A3 treatment = 70 vegetables and 30% fruit.
Mixture of vegetables and fruit from each treatment is 10 kg and crushed with a blender, the size reduction results are
then added with 20 liters of water and molasses 1 kg each. Vegetables are chicory, cabbage, green vegetables, while fruit: Tomatoes. The observed parameters are: changes in color, degree of acidity (pH) and electrical conductivity (DHL), (TDS), BOD (Biochemical Oxygen Demand), COD (Chemical Oxygen Demand), C-organic and N-total. In general, the quality of liquid fertilizer produced from the four treatments is in accordance with SNI Standard No.70 / Permentan / SR.140 / 10/2011

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Published

2021-09-29 — Updated on 2026-02-11

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How to Cite

Wirawan, I. W. E., Setiyo, Y., & Madrini, I. A. G. B. (2026). The Study of Fermentation Process of Vegetable and Fruit Waste Originated from Kintamani Traditional Market . Jurnal BETA (Biosistem Dan Teknik Pertanian), 9(2), 268–279. https://doi.org/10.24843/JBETA.2021.v09.i02.p14 (Original work published September 29, 2021)

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Vol. 9 No. 2 (2021): September

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