Queen Moza Savitri Anggraeni

Pengolahan Limbah Dapur Menjadi Pupuk Organik Cair Sebagai Sumber Nutrisi Bagi Tanaman di Kelurahan Urangagung

Introduction

Pengolahan limbah dapur menjadi pupuk organik cair sebagai sumber nutrisi bagi tanaman di kelurahan urangagung . Ubah limbah dapur jadi pupuk organik cair di Urangagung. Ramah lingkungan, hemat biaya, dan kaya nutrisi tanaman. Solusi inovatif bagi petani, demonstrasi pengolahan mudah.

Abstract

Pupuk organik cair adalah jenis pupuk yang berbentuk cair di mana proses pembuatannya berasal dari bahan-bahan organik melalui proses pengomposan atau fermentasi salah satunya berasal dari limbah dapur rumah tangga seperti limbah kulit buah dan limbah sayuran. Limbah dapur dijadikan sebagai bahan pembuatan pupuk organik cair karena mengandung unsur hara makro maupun mikro yang dapat mengubah amonia menjadi nitrat dan hormon alami yang berfungsi sebagai nutrisi bagi tanaman. Hal ini membuat pupuk organik cair ini tergolong teknologi yang ramah lingkungan dengan biaya produksi rendah. Proses pembuatannya selama 3 bulan melalui fermentasi yang menghasilkan enzim asam asetat untuk meningkatkan aktivitas mikroba tanah dan ketersediaan nutrisi bagi tanaman. Pupuk organik cair ini dapat menyelesaikan permasalahan para petani di Kelurahan Urangagung yang sering menggunakan pupuk kimia dengan biaya yang cukup mahal dan bantuan pupuk dari pemerintah sering mengalami kendala. Bentuk pengabdian masyarakat dilakukan kegiatan sosialisasi yang dihadiri oleh kelompok tani dan juga dilakukan demonstrasi pengolahan limbah dapur menjadi pupuk organik cair dengan penggunaan bahan tambahan seperti air, molase, gula merah, atau gula putih agar dapat tersampaikan dengan baik.  

Review

This abstract presents a highly relevant and practical community service initiative focused on transforming kitchen waste into liquid organic fertilizer (Pupuk Organik Cair, POC) as a sustainable nutrient source for plants in Kelurahan Urangagung. The project effectively addresses a critical need within the local farming community by offering an eco-friendly and low-cost alternative to expensive chemical fertilizers and unreliable government aid. The utilization of common household waste, such as fruit peels and vegetable scraps, is a commendable approach to waste reduction and resource recovery, aligning well with principles of sustainable agriculture and environmental stewardship. The methodology described involves a three-month fermentation process, reportedly producing acetic acid enzymes that enhance soil microbial activity and nutrient availability. The abstract effectively highlights the beneficial composition of the resulting POC, noting its content of macro and micronutrients, natural hormones, and its ability to convert ammonia into nitrates, making it a comprehensive plant nutrient source. The strength of this project also lies in its direct community engagement, employing socialization and practical demonstrations for farmer groups, which ensures effective knowledge transfer and promotes the adoption of this accessible technology through simple ingredients like molasses and various sugars. While the abstract provides a strong overview of the project's rationale and implementation, a more detailed scientific publication stemming from this work would significantly benefit from the inclusion of empirical data. For instance, quantitative analysis of the nutrient profile (N, P, K, and micronutrients) of the produced POC, along with comparative studies on plant growth, yield, or soil health improvements when compared to traditional farming practices or chemical fertilizers, would strengthen its scientific validity. Further details on the specific conditions of the 3-month fermentation and the economic viability for scaling up production could also enhance its impact. Nevertheless, as an abstract for a community service report, it clearly communicates a valuable and well-executed project with clear benefits for the target community.

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