Yaumal Arbi, Nizwardi Jalinus, Rizki Aziz, Mentari Alfato Muhede, Youmil Abrian, Ari Syaiful Rahman, Muvi Yandra
The majority of restaurant waste consists of organic waste. Garbage if not managed properly will be dangerous for public health and the environment. Constraints on garbage management generally lie in the land and its processing. So that it requires a composting process that is simple, fast, and does not require large tracts of land. In this study, used Takakura method which has a practical, clean, can be placed anywhere and has no odor so it is safe to use directly by the community. Organic waste is processed by adding variations of coconut fiber MOL and EM4 as a starter. The analysis included temperature, pH, humidity, color, texture, odor, N, P, K, C content, and C / N ratio and plant test. The results showed that the coconut fiber MOL starter can be used as a starter in composting. Variation C that uses EM4 as a starter is the best variation in terms of maturity, quality and quantity. Compost produced in variation C is black brown, soil scented and crumbs and has a content C-organic 17.057%, K-total of 0.733%, P-total of 0.516%, N-total of 1.155%, and C / N ratio 14,768. This shows that the compost produced meets SNI-19-7030-2004 standards regarding compost specifications from domestic waste so that it can be used as compost for growing media. © 2020, Institute of Advanced Scientific Research, Inc.. All rights reserved.
Faculty of Engineering, Universitas Negeri Padang, Indonesia; Faculty of Engineering, Universitas Andalas, Indonesia; Environmental Engineering, Sekolah Tinggi Teknologi Industry Padang, Indonesia
