Utilization of food waste in producing compost materials using effective microbe (EM) / Haris Akmal Rosmadi...[et al.]

• Main Authors: Rosmadi, Haris Akmal, Mohamad Kamarul Azman, Nur Qistina, Sebera, Qamarul Uzair, Abdullah, Mohamad, Puteh, Dr Hafiz
• Format: Student Project
• Language: English
• Subjects: Bacteria; Compost. Composting
• Online Access: https://ir.uitm.edu.my/id/eprint/54038/1/54038.pdf; https://ir.uitm.edu.my/id/eprint/54038/

Food waste are one of the waste that are being generated about every day. It would be a waste if the generated waste is being ignore, neglect and just being dispose away without using the benefits that are in the food waste. The aim of this study to find the best way for food waste recovery by using effective microbes (EM). There are three different parameters are used in this study. The parameters are method of drying the food wastes, the presence of Effective Microbes (EM) after the drying of food wastes and the addition of wheat pollard. Effective microbe is a combination of anaerobic microorganisms in a liquid. The effective microbe is activated by mixing the EM 1 with molasses and water with the ratio of 1: 1 :20 and been left for a week. Molasses is a thick liquid of sugar from plant as an example sugarcane. The food waste went through three processes for it to be recover which are drip the food waste leeching water at the designated table, grinding of the food waste and lastly drying the food waste. Before grinding the food waste was added with coconut pulp. The food waste is analyse based on four analyses. The four analyses are moisture content, protein analysis, e-coli analysis and Fourier-transform infrared spectroscopy analysis (FTIR). Moisture content was being done to analyse the amount of water in the food waste by using the weight before the drying process and the weight after the drying process. Based on moisture content the best drying method is by using the oven. The result shows that the moisture content is 28% when the drying method is using an oven compared to using a conventional fan (51 .4%). However, after a month of observation the most preferred drying method is by using fan. This is because after approximately about a month the food waste that used the drying method of an oven have the presence of moldy and about to be spoilt. Protein analysis and E-Coli analysis are being done to find amount of protein and e-coli respectively in the sample. Fourier-transform infrared is an analyzing process to check the absorption spectra of the food waste to find the functional group of the sample