Optimization of Local Microorganism (MOL) from Market Waste as a Bioactivator for Composting Fruit and Vegetable Residue

Abstract

Untreated organic waste can negatively impact public health and the environment. In traditional markets, accumulated organic waste leads to pollution, increased disease risk, and reduced market aesthetics. Composting offers a practical solution by converting solid organic waste into beneficial products using local microorganisms (MOL) as bioactivators. This study aims to determine the optimal MOL concentration and composting duration for various types of market waste, and to evaluate pH changes and methane production during composting. The MOL was prepared from 5000 g of cabbage waste, 25 g of salt, 250 g of brown sugar, and 5 L of rice washing water. Research variables included waste type and compost-to-MOL ratios. The compost mixture was placed in 5 L sealed jars connected to water-filled bottles and allowed to decompose anaerobically for 30 days. pH measurements were taken every 3 days, gas production was monitored, and N, P, and K levels were analyzed on days 20, 25, and 30. Results indicate that cabbage-based MOL effectively functions as a composting bioactivator. Compost meeting SNI standards for NPK content was produced from fruit peel waste at a fruit peel-to-MOL ratio of 5:1.5 with a 30-day composting period. The pH profile showed a trend toward neutrality throughout the process. Methane detection revealed that controlled anaerobic aeration plays an essential role in improving composting efficiency while potentially reducing greenhouse gas emissions.