Production of compost using food waste from cafeteria, UMK Jeli campus

• Main Author: Mohd Asri, Hannis
• Format: Undergraduate Final Project Report
• Published: 2020
• Online Access: http://discol.umk.edu.my/id/eprint/4241/

According to FAO, there were 1.3 billion tones food wasted per year that includes all types of food such as fruits, eggs, vegetables and many more. in Malaysia, not less than 3000 food tons of food that are still fitting for consumption were thrown out daily. To reduce food waste and reduce methane gas that may produce from the land field, composting is indeed a good idea due to the natural breakdown process involve which raw organic materials changed into a humic substance that suitable for plant nutrients. 2 kg of vegetable waste and 2g of rice waste were cleaned and mix with 500m1 of EM and lkg dry leaf as a bulking agent. The compost had the 50.52% of OM, 29.30% of TC, 1.02% N, 0.51% P, 0.60% K and 28.64% CiN. This compost reaches its maturity in 57 days with a final pH of 6.8. Different type of compost was test on Choy Sum for its growth performance was observed and recorded. By applying compost, the plants grow better in terms of height, leaves and chlorophyll content compared to control and agriculture waste fertilizer.