Utilization of banana and cassava peel as local microorganism materials in household organic waste composting by takakura method

This research compares household organic waste compost results with the addition of local microorganism activators from banana peel and cassava peel waste with Effective Microorganisms (EM4). The composting method used is aerobic composting with the Takakura composting technique. This composting is carried out in 5 variations consisting of variation 1 (50% organic waste: 50% finished compost), variation 2 (50% organic waste: 50% finished compost: EM4), variation 3 (50% organic waste: 50% finished compost: local microorganism banana peel), variation 4 (50% organic waste: 50% compost made: local microorganism cassava peel), variation 5 (50% organic waste: 50% finished compost: local microorganism banana peel and cassava peel). The results showed that all variations of composting had met the maturity standard for parameters of temperature, pH, material reduction, texture, color, and smell and had met the SNI 19-7030-2004 standards. Analysis of all compost quality, including C-organic, nitrogen, C / N ratio, phosphorus, and potassium, has met SNI 19-7030-2004 standards. From 4 kg of raw material produced, solid compost ranges at 2.7-3 kg. The use of activators in the composting process can speed up the composting time by 8-12 days. Compost variations by scoring results in the compost consisting of 50% organic waste and 50% finished compost with 5 ml of local microorganism activator banana peel, and cassava peel is the best variation in compost maturity quality.


Introduction
Solid waste is simply defined as organic and inorganic waste that is disposed of by people from various locations in the city.Sources of waste generally come from housing and markets.The waste produced every day is proportional to the level of human consumption of goods used daily.Waste originating from settlements is generally very diverse, but in general, at least 75% consists of organic waste, and the rest is inorganic [1].Non-household activities also produce domestic waste such as that produced by households [2].One of the efforts that can be done to reduce the generation of organic waste in residential areas is by composting.According to Cheremisinoff [3], composting based on oxygen is divided into two, namely composting with aerobic and anaerobic processes.One of the composting methods that can be done on a household scale is Takakura composting.According to 1 To whom any correspondence should be addressed.1306 (2024) 012039 IOP Publishing doi:10.1088/1755-1315/1306/1/012039 2 wahyuni et al. [4], the composting process using the Takakura method is included in aerobic composting, namely composting that requires oxygen as an important intake in the growth process of microorganisms in decomposing waste into compost.The way of working is simple, easy to understand, can be applied by the community, and produces good quality fertilizer, which is a distinct advantage of this method [5].
Research on the optimization of household organic waste composting using a combination of EM4 activator and local microorganisms to C/N ratio conducted by Subandriyo [6].This study used household organic waste in the form of a mixture of organic waste from the kitchen and garden with the addition of an EM4 activator, local microorganisms from fermented cassava, and a mixture of EM4/local microorganisms.The research design used is the ratio of the combined volume of the EM4 and local microorganism activator mixture and the fermentation time.The use of the local microorganism activator provides the highest C/N value.It is because the local microorganism activator has fewer microorganisms than microorganisms in EM4 so with fewer microorganisms, the composting process will be slower.Research conducted by Indasah et al. [7] on composting using local microorganisms from stale rice, fermented cassava, banana weevil, and rotten fruit.The results of this study indicate the effect of sample type and fermentation time on the number of microbial activators.The longer the fermentation time, the more the total bacterial population will grow.Therefore, fermentation time has a significant effect on the local microorganism temperature.The test results showed that the highest temperature was obtained at the 10-day fermentation time level, which in general was significantly different from the other levels.The content contained in the local microorganism solution is micro and macronutrients.It contains bacteria that act as decomposers of organic matter in the soil, growth stimulants in plants, and agents for controlling plant pests and diseases [8].
Based on the description, the solution can be done as an effort to reuse the generated household organic waste and look for alternative activators that can be compared with the use of EM4 is the use of local microorganisms as an activator in the composting process.According to Runtunuwu [9], waste management is a stage in waste management that aims to reduce the volume of waste.This study aims to compare the effectiveness of local microorganisms with EM4, and it can help as a substitute for the use of EM4 for farmers.The results of this research on the use of waste are expected to reduce the generation of household waste generated and can be a useful alternative for the community in producing compost with good quality without having to use EM4.

Methodology
This research was conducted on household organic waste around the Pasar Baru area, Limau Manis, Pauh District, Padang City.The sample testing was carried out at the Research Laboratory and Solid Waste Laboratory, Department of Environmental Engineering, Universitas Andalas.The raw materials used for composting come from household organic waste in leftover rice, fruit peels, and leftover rice with each percentage composition of vegetable residues 59.76%, fruit peels 28.41%, and rice residue 11.83%.Waste composition data can be used in determining the necessary equipment, systems, and program management and planning [10].
The research consists of the preparation of equipment, material preparation, preliminary test, compost maturity test, compost quantity test, compost quality measurement, and data processing and analysis.

Equipment Preparation
In this study, the composter used was the Takakura composter.The tool needed is a perforated basket measuring 36 cm x 26 cm x 47 cm.The components needed in this Takakura composter are cardboard, paddy husk pads, finished compost, black cloth, and a basket cover.Test equipment for maturity and quantity of compost in the form of a pH meter, thermometer, and scales.For more details, see Table 1.

Material Preparation
Material preparation includes the preparation of raw materials consists household organic waste, raw materials for making local microorganisms in banana peels and cassava peels, compost products, and EM4.The total raw materials needed to produce local microorganism solutions can be seen in Table 2.The total raw materials for each variation in this study were 4 kg.Variations in raw materials showed in Table 3, while the local microorganism and EM4 solutions used can be seen in Figure 2.

Preliminary Test
Based on research by Isroi & Yuliarti [11], there are two critical parameters in determining the selection of raw materials: C/N ratio and moisture content raw material.Therefore, preliminary tests were conducted to determine the optimum condition of the compost material for the composting process, seen from the C/N ratio parameters and moisture content of each compost variation.

Composting Process
The steps for compost production are: 1. Household organic waste that has been chopped into a composter container that has been prepared; 2. Local microorganisms and EM4 activators are added to organic waste according to predetermined variations; 3. Then stir until homogeneous.Stirring is done once every 24 hours until the compost is cooked to remove the gases formed; 4. Checks for temperature, pH, color, texture, and odor are carried out every day.Then record the results.Checks are carried out before mixing; 5.The compost maturity, quality, and quantity were tested.

Compost Maturity Test
A compost maturity test was conducted to determine the maturity level of the compost produced.Maturity test parameters include temperature, color, texture, odor, pH, material reduction, and composting time in compost.Based on SNI 19-7030-2004 [12], the matured compost has a temperature of 30 o C, the pH of the compost reaches a neutral pH (6.8-7.49), the texture and color of the compost resemble soil and has a soil-like odor.

Compost Quantity Test
A compost quantity test can be done by weighing the solid compost produced by each variation.

Compost Quality Measurement
Compost quality testing is carried out to see the level of maturity and success of composting and whether the compost is feasible or not to be used.Compost quality parameters such as C-Organic, Nitrogen, Phosphorus, and Potassium were measured using the following methods: 1. Determination of C-Organic with the method Walkey Black; 2. Measurement of nitrogen by titrimetric method; 3. Determination of phosphorus (P2O5) by spectrophotometric method; 4. The determination of potassium (K2O) was carried out by the Atomic Absorption Spectrophotometry (AAS) method.

Data Processing and Analysis
Analysis in this study included tests of maturity, quality, and quantity of compost from household organic waste in the form of vegetable waste, fruit peels, and rice residue with the addition of local microorganisms and EM4 activators Takakura composting method.The subsequent analysis compared household organic waste compost with the addition of local microorganism activator from banana peel and cassava peel waste with EM4.In this analysis, the best activator was also selected based on the solid compost produced.Selection of the activator variation (the best), using a scoring system.This scoring system is used to assign a value to each activator variation in each parameter.The variation with the highest score is the best.This scoring system consists of 2 criteria, namely: 1.The scoring system uses values of 1 and 0 for parameters that have quality standards.The value criteria used for compost maturity and quality are classified into: value 1 is given if the variation is within the range of quality standards, and Value 0 is given if the variation is outside the quality standard.2. The ranking system is prepared for parameters that do not have quality standards, such as composting time, material reduction, and compost quantity.The compost that matures the fastest is given the highest score, while the compost that matures the longest is given the lowest score.The variation with the most considerable material reduction is given the highest value.In contrast, the variation with the most negligible material reduction is given the lowest value, likewise, with the quantity of compost.The variation that produces the most compost is given the highest score, while the variation that produces the least compost is given the lowest score.

Maturity Analysis
Analysis of Compost maturity includes observations on composting time, material reduction level, temperature, pH, texture, color, and odor on each composter.Observations were made every day before mixing on each composter.

Composting time.
The length of time for composting depends on the characteristics of the material to compost, the composting method used, or the addition of a composting activator.The more active the microorganisms that work in the composting process, the faster the composting time will be [7].The composting time of each variation can be seen in Figure Based on Figure 3, it can be seen that the composting process lasted for 12 days.The fastest composting process occurs in the IE and IIE variations, which is eight days.The best variation is the addition of banana peel and cassava peel activator.This is possible because local microorganisms in banana peels and cassava peels contain many microorganisms that can accelerate the composting process.Moreover, it happens because each type of local microorganisms has a different type of microorganism.This result is in line with the research result by Budiaman et al. [13], which stated that the more types of decomposing microorganisms, the faster the composting time.According to Benito et al. [14], bacteria with a dominant role in the composting process are Enterobacter sp, Escherichia coli, and Bacillus sp.
Meanwhile, the longest composting process occurred in the IA and IIA variations, namely the control composting variation (without the addition of an activator).The difference in the length of composting time is due to the different content of microorganisms contained in each composter.A composter without the addition of an activator is a composter that only contains organic waste and finished compost without other materials.So that decomposing bacteria only assist the composting process in this composter in the matured compost.Therefore the microorganisms contained in it will gradually begin to grow and adapt so that it requires a longer composting time when compared to composting with the addition of an activator.
The length of the composting process is influenced by the type of raw material, activator, the composition of raw materials, and pile thickness.Another factor that affects composting is that a shortage of nitrogen will cause the compost decomposition to run longer because the microorganisms do not get enough N for protein synthesis.At the same time, the excess N would usually be discarded gas NH3, especially at high temperatures, high pH, and aeration sufficient [15].This composting comes from raw materials from the same source consisting of vegetable residues, fruit peels, and rice residues.The main factor that distinguishes this composting is the addition of different activators in each variation of the composter.From Figure 4, it can be seen that the volume of compost in each composter was reduced by 25-33.75%.This shows that the composting process with the aerobic system has been running well, and the sample raw materials have decomposed completely.Some variations almost experience the same shrinkage rate, and this is in line with the research of Irawan and Husen [17] which concludes with the same composting technique that the difference in the treatment of decomposers does not make much difference to the decomposition process and compost quality.
The variation that experienced the highest level of reduction occurred in the IIC variation of 33.75%.This variation consisted of organic waste and finished compost with the addition of a banana peel local microorganism activator.In comparison, the variation with the lowest level of reduction in the variation of IE and IIE by 25%.The number of working microorganisms influences the difference in the degree of reduction.Another thing that affects the level of reduction in the ratio of C/N, is because microorganisms need carbon and nitrogen as an energy source in the decomposition process of organic compounds.Sufficient carbon and nitrogen content can be a source of energy for microorganisms.On the other hand, the low carbon and nitrogen content can cause microorganisms to lack an energy source so that the decomposition process runs slowly.All variations other than IC and IIC experienced a reduced rate that was not much different, namely 33.75%, 32.5%, and 30%; it is possible that the working microorganisms were not much different so that they experienced almost the same level of decomposition.

Temperature.
The mature compost is not more than 30 0 C following SNI 19-7030-2004.The higher the temperature, the more oxygen consumption and the faster the decomposition process.At the beginning of composting, the compost heap undergoes an acclimation process, namely the process of adjusting the temperature of the compost material, where the activity of microorganisms that function to remodel the compost mixture adapts to mesophilic conditions.Microorganisms involved in the aerobic composting process are cellulosic microbes, including Bacillus sp, Cyptopharga sp, Pseudomonas sp, and Sporocyptopharga sp [18].These microorganisms are divided into mesophilic microorganisms that live at low temperatures (10-45 ) and thermophilic microorganisms that live at high temperatures (45-65 ).The composting temperature can be seen in Figure 5.
Based on Figure 5, it can be seen that the temperature of the compost heap material in all treatments began to increase on day 2.This is in line with research conducted by Krisnawan et al. [19] that reveals the increase in temperature on the 2nd day indicates that the process of overhauling the compost mixture by decomposing microorganisms begins to be active.All composting variations experience a decrease in temperature at the end of composting, which ranges from 28-29 0 C.This temperature decrease occurs because the number of thermophilic microorganisms decreases.After all, food for microorganisms is also reduced.This causes mesophilic microorganisms to start their activities again and remodel cellulose and hemicellulose from the previous process into simpler sugars.However, the ability is not as good as thermophilic microorganisms.Therefore, the decomposed material will decrease in number, and the heat released is relatively tiny [20].This follows the provisions of SNI 19-7030-2004 regarding compost specifications from domestic organic waste, namely, the maximum temperature value for composting is 30 0 C.So from this research, it can be seen that each composting variation has met the standards set.

pH
The composting process can occur in the optimum pH range of 6.5-7.5.At the beginning of the composting process, ammonia production from nitrogen-containing compounds will increase the pH in the early stages of composting.However, the pH of mature compost is usually close to neutral, namely 6-8.5 [7].Therefore, the measurement of pH in all variations was carried out every day during the composting process.
Based on Table 4 at the end of composting, the pH values for all treatments decreased to neutral conditions in the range of 7.1-7.4.The decrease in the pH value at the end of the composting process indicates that the nitrogen decomposition has decreased.The pH value that is too high will make the nitrogen in the compost turn into ammonia (NH3); otherwise, a value pH that is too low will result in part destroyer microorganisms that can inhibit the composting process.This is because the compost produces negatively charged phenolic compounds is high, and His bind+ positively charged so that the concentration of H + is reduced, while the OH-are negatively charged will be higher.The higher the concentration of OH -, the pH will increase.Therefore, the research that has been done can be concluded that has complied with SNI 19-7030-2004.Changes that occur in the raw material of compost indicate the activity of microorganisms in the decomposition of raw materials.Ripe compost will have a soil-like texture.Based on research that has done at the beginning of composting, the raw material's texture to be composted is in the form of lumps, and this is because the raw materials are chopped first and contain much water so that the decomposition process at the beginning of composting occurs slowly.The variation that experienced the fastest changes occurred in variation B. This variation is the variation with the addition of EM4, which is possible to have a high enough N content as a food source for microorganisms.The most extended variation that shows a change is variation A. This variation is a control variation without the addition of an activator.This variation is only assisted by the bacteria present in the finished compost; therefore, it takes a little longer time than other variations to change the texture.The more nitrogen content, the faster the organic matter decomposes because microorganisms that decompose compost require nitrogen for their development.Nitrogen deficiency will lead to a long-running decomposition process because microorganisms do not get enough of N for protein synthesis.At the same time, excess N will usually be disposed of in a NH3 gaseous [21].
Color analysis during the composting process was carried out every day for all variations.On the first day of composting, all variations have a green color.This is because the composition of vegetable residues is greater than the composition of fruit peels and rice residues, resulting in a more dominant green color.On the 2nd day of variations C, D, and E experienced a color change, slightly more yellowish due to an overhaul that caused a color change.The rapid color change can be caused by raw materials originating from food waste easily decomposed by microorganisms.According to Yuliarti [22], a good compost texture will have a texture like crumbs and loose consistency.
Based on SNI 19-7030-2004, compost that has been prepared ripe or fit for use will have an earthy odor.Odor analysis was carried out every day during the composting process.Based on the research that has been done, at the beginning of composting, variations produce the same smell, which smells of solid waste.The fastest variation that shows a change in odor occurs in variations B, C, D, and E producing a sour smell on day 3; this is caused by microorganisms that work and form organic acids.The most extended variation that shows a change in odor is variation A; this variation does not add an activator.This is because the activity of microorganisms runs slowly.

Moisture Content.
Moisture Content is one of the parameters that affect the speed at which the decomposition process takes place.Based on SNI 19-7030-2004, the maximum value of moisture content is 50%.The reduced moisture content is caused by the evaporation process and the activity of microorganisms.The microorganisms use organic materials and water to produce CO2, thereby affecting the decrease in moisture content.The moisture content of the compost for each test variation shows in Table 5.   5, it can be seen that the moisture content of all variations has met the standard of SNI 19-7030-2004.The moisture content of all variations is in the range of 25-31%.The moisture content of the compost produced by the decomposition process produces H2O in the form of moisture vapor.
The production of H2O is also determined by the activity of microorganisms in decomposing organic matter.The more organic material that may be set, the more H2O is generated [18].Based on Table 7, According to Tarigan [23], if in low carbon content conditions, microorganisms will find it challenging to fix free nitrogen because there is not enough energy that should be obtained from carbon.However, if the C/N ratio is too high, it can inhibit the growth of microorganisms.If the value of the C/N ratio is close to the soil C/N ratio of 10-12, it is recommended to use it [24].According to Hidayati et al. [25], the more significant the nitrogen contained, the multiplication of microorganisms that remodel phosphorus will increase.Therefore, the phosphorus content in the compost material also increases.Most microorganisms will use the phosphorus content in the compost material to build their cells.The reshuffling of organic matter and the process of assimilation of phosphorus occur because of the phosphatase enzyme produced by some microorganisms.

Quantity Analysis
Compost quantity analysis includes quantity to volume (weight) of solid compost.The following is a recapitulation of the compost quantity in Based on Table 9, variations of IE and IIE consisting of 100% (organic waste + finished compost) and the addition of local microorganisms combined banana peel and cassava peel has the highest score in compost maturity, scoring a total score of 19.In this study, all variations were following the specified quality standards; therefore, it can be concluded that all variations of local microorganisms can be used, but the most recommended is local microorganisms from a mixture of banana peels and cassava peels.Because, in terms of maturity, the resulting compost matures faster than variations with the addition of other activators.In terms of quantity, the variation of IE and IIE produced more solid compost than the variation with the addition of other activators.

Conclusion
Based on the test of compost maturity parameters, including temperature, ph, level of reduction, humidity, texture, color, and odor, it has met the standards of SNI 19-7030-2004 regarding compost specifications from domestic organic waste for all variations of the test.the quality of compost for all variations of local microorganisms and EM4 has also complied with the SNI 19-7030-2004 standard regarding compost specifications from domestic organic waste.The quantity of compost is influenced by the variation of the local microorganism used because the microorganisms produced will differ depending on the basic material for making the local microorganism.
The results of household organic waste compost with the addition of local microorganisms with the basic ingredients of a mixture of banana peels and cassava peels are more effective than compost with the addition of EM4.So it can be concluded that the use of EM4 can be replaced by the use of local microorganisms from a mixture of banana peels and cassava peels.
Based on the scoring results in terms of maturity, quality, and quantity of compost consisting of 100% (organic waste + finished compost) and the addition of local microorganism activator mixture of banana peel and cassava peel is the best activator.
For further study, it is interesting to make a local microorganism solution that uses materials from organic waste specified on animal and plant waste and compare the effectiveness of application on Takakura composting

3. 1 . 2
Reduction of Materials.The decomposition of organic matter causes the shrinkage of the material in compost by microorganisms.Compost can be said to be mature if the reduction rate reaches 20-40% or the volume has been reduced by one-third from the beginning of the compost[16].The following comparison of changes in the level of composting reduction shows in Figure4 variation D = local microorganism cassava peel B = EM4 E = local microorganism banana peel dan cassava peel C = local microorganism banana peel
microorganism banana peel dan cassava peel C = local microorganism banana peel
microorganism banana peel dan cassava peel C = local microorganism banana peel

Table 1 .
Compost Maturity and Quantity Test Equipment.

Table 4 .
pH Of Composting material.
Texture, Color, and Odor.Texture analysis in the composting process was observed every day.

Table 5 .
Moisture Content of Compost.

Table 8 Table 8 .
Compost Quantity Recapitulations.Determination of Optimum Compost VariationDetermination of optimum compost variation used a scoring system.The variation with the highest score is the best.