THE EFFECT OF DIFFERENT MICROBES ON THE CHEMICAL PROPERTIES AND THE MACRONUTRIENT CONTENTS IN LADY FINGER SHOOTS BIO-EXTRACT FERMENTATION

Abstract

This research studied the effect of microbial types on their chemical properties and macronutrient content including nitrogen, phosphorus and potassium in Lady Finger shoots biofertilizer fermentation. The inoculants used in the study were Super PD.2, EM and Lacticaseibacillus casei. Fermentation materials consisted of banana shoots, water, molasses and inoculum in the ratio of  3 : 10 : 1 : 0.025 (by weight) fermented at room temperature without oxygen. The results showed that the physical and chemical changes during the biofertilization process in all experimental batches occurred rapidly during 30 days of fermentation. At the fermentation period of 2 months, bio-fertilizer using microorganisms Super PD.2. EM and Lacticaseibacillus casei show changes in electrical conductivity and acidity were not difference. From the comparison the amount of macronutrients, it was found that the formula containing L. casei inoculum, bio-liquid fertilizer gave higher nutrients N-P-K than the formula without addition. The liquid organic fertilizer formula 3, fermented for 30 days had the highest nitrogen, phosphorus, and potassium contents of 1.045%, 0.547%, and 0.516%, respectively. The means of variance (ANOVA) analysis showed that was significantly different at a 95% confidence level (P<0.05). This biofertilizer fermentation can be used to replace the use of chemical fertilizers, which are expensive. The soil is loose and does not pose an environmental problem.