Effect of Sugar Cane Addition on Rabbit Food Quality from Restaurant and Vegetable Waste with Fermentation Technology

Abstract

This study aims to determine the effect of sugar cane drop variations on composting time of food waste and vegetable waste in terms of the C/N ratio with the addition of environmental bioactivators. This research consists of 6 variations of treatment, namely the addition of Sugar Cane Drops of 0 ml, 20 ml, 40 ml, 60 ml, 80 ml and 100 ml in waste food remnants: vegetable waste of 2.5 kg: 2.5 kg with the addition of 100 grams of environmental bioactivator. Composting is carried out aerobically with a single manual stirring system every day until the compost is declared to meet the requirements of SNI 19-7030-2004. The results showed that the best results in variations of sugar cane drops 60 ml resulted in a C / N ratio of 10.79 on day 7, produced compost with nutrient content on day 7, namely C-Organic content of 33.55%, Content of N-The total is 3.11%, the total P-level is 0.161%, the total K-level is 1.357%. While the water content is 48.71%, the pH is 6.90, the temperature is 330C, it is brownish-black, smells of soil, and the particle size is ± 10 mm with volume shrinkage of 63.64%.