SIFAT FISIK BOKASHI DAN KOMPOS DARI LIMBAH UDANG DENGAN MENGGUNAKAN DUA AKTIVATOR YANG BERBEDA
The physical properties as well Bokashi compost from shrimp waste by using two different activators. This research is motivated by the market waste such as sewage shrimp (head, skin, tail) and agricultural waste such as rice hulls that are still untapped for various applications, both types of waste are used only as animal feed. However, the waste can be used as nutrients (fertilizers) organic for soil and plants.
This study aimed to compare the duration of the reform process that includes microorganisms fisk properties (color, temperature and smell) in the manufacture of fertilizer and compost Bokashi using microorganisms of different activators. This study was conducted in approximately Laboratory Agronomy Crops Cultivation Study Program Polytechnic State Agricultural Samarinda for approximately 3 months from October 1 until December 31, 2014 includes the preparation, data collection and report generation.
The process of making waste Bokashi shrimp plus rice bran and EM4 (P1) lasted for 17 days with the results of the physical properties of Bokashi has matured temperature 25°C, blackish brown and odorless. While the shrimp waste composting coupled with rice bran and Biotriba (P2) lasted for 18 days with the results of the physical properties of compost temperature of 26°C, blackish brown and odorless.