PENGARUH WAKTU FERMENTASI PEMBUATAN PUPUK ORGANIK CAIR (POC) KASGOT TERHADAP KANDUNGAN UNSUR HARA

ULFA, AZIZAH RAHMAH (2021) PENGARUH WAKTU FERMENTASI PEMBUATAN PUPUK ORGANIK CAIR (POC) KASGOT TERHADAP KANDUNGAN UNSUR HARA. Undergraduate thesis, UIN RADEN INTAN LAMPUNG.

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Abstract

ABSTRAK Pupuk yang banyak dijual di pasaran dan sering digunakan oleh petani yaitu pupuk anorganik (kimia sintetis). Penggunaan pupuk tersebut secara terus menerus dapat berakibat buruk bagi lingkungan. Perlu sebuah alternatif untuk mengurangi penggunaan pupuk kimia sintetis dengan beralih ke pupuk organik. Saat ini terdapat bahan organik baru yang dapat diolah menjadi pupuk organik cair yaitu kasgot.Kasgot memiliki kandungan hara yang baik dan memberikan pengaruh secara nyata jika diaplikasikan ke tanaman. Dalam penelitian ini, kasgot cair akan diolah menjadi pupuk organik cair dengan cara difermentasikan dalam waktu yang berbeda.Tujuan dari penelitian ini untuk mengetahui pengaruh waktu fermentasi dalam pembuatan pupuk organik cair kasgot terhadap kualitas unsur haranya. Penelitian ini dilakukan di Desa Haduyang, Kec.Natar, Kab.Lampung Selatan dan Laboratorium Analisis POLINELA. Pendekatan yang digunakan adalah kuantitatif dengan jenis penelitian Deskriptif cross sectional. Adapun waktu fermentasi yang digunakan adalah 9 hari, 12 hari,15 hari dan 18 hari.Kualitas unsur hara yang akan diuji yaitu N, P, K, pH, C-Organik dan rasio C/N. Hasil penelitian ini menunjukkan bahwa kualitas N tertinggi yaitu 0,672% fermentasi 15 hari, P tertinggi yaitu 0,837% fermentasi 15 hari, K tertinggi 0,420% fermentasi 12 hari, pH tertinggi 5,69 fermentasi 12 hari, rasio C/N tertinggi 13,44 fermentasi 12 hari, C-Organik tertinggi 7,45 fermentasi 12, 15, 18 hari, dan N+P2O5+K2O tertinggi 1.910% fermentasi 15 hari. Hasil uji kualitas unsur hara tersebut menunjukkan bahwa kualitas N+P2O5+K2O sudah nyaris memenuhi standar mutu pupuk organik cair, sedangkan kandungan N, pH, dan C-Organik sudah sesuai dengan standar mutu pupuk organik cair. Kata kunci : Pupuk, Kasgot, Fermentasi iii ABSTRACT Fertilizers that are widely sold in the market and are often used by farmers are inorganic fertilizers (synthetic chemicals). Continuous use of these fertilizers can be bad for the environment. An alternative is needed to reduce the use of synthetic chemical fertilizers by switching to organic fertilizers. Currently there is a new organic material that can be processed into liquid organic fertilizer, namely cassava. Kasgot has good nutrient content and has a real effect when applied to plants. In this study, liquid cassava will be processed into liquid organic fertilizer by fermenting it at different times. The purpose of this study was to determine the effect of fermentation time in making cassava liquid organic fertilizer on the quality of its nutrients. This research was conducted in Haduyang Village, Natar District, South Lampung Regency and the POLINELA Analysis Laboratory. The approach used is quantitative with the type of cross-sectional descriptive research. The fermentation time used was 9 days, 12 days, 15 days and 18 days. The quality of the nutrients to be tested were N, P, K, pH, C-Organic and C/N ratio. The results of this study showed that the highest N quality was 0.672% with 15-day fermentation, the highest P was 0.837% for 15-day fermentation, the highest K was 0.420% for 12-day fermentation, the highest pH was 5.69 for 12-day fermentation, the highest C/N ratio was 13,44 for 12-day fermentation. days, the highest C-Organic 7.45 fermented 12, 15, 18 days, and the highest N+P2O5+K2O 1.910% fermented 15 days. The results of the nutrient quality test show that the quality of N+P2O5+K2O has almost met the quality standard of liquid organic fertilizer, while the content of N, pH, and C-Organic is in accordance with the quality standard of liquid organic fertilizer. Keywords: Fertilizer, Kasgot, Fermentation

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