<span class="fontstyle0">MOL (Mikro Organisme Lokal) is the result of local material decomposition with<br />fermentation method. MOL contains macro and micro nutrients and microbial decomposers.<br />The smaller coffee peel that will fermented, the faster MOL can be formed. To accelerate<br />decomposition in MOL solution, it can be added food source of bacteria such as coconut water<br />and brown sugar.<br />The purpose of this study was to study the process of making MOL from coffee peel, to<br />analyze the content of nitrogen, phosphor, and potassium of MOL of coffee peel and to<br />determine the effect of fermentation time on nitrogen, phosphor, and potassium contents of<br />MOL that resulted.<br />This study was conducted with 4 (four) treatments, week 1, 2, 3 and 4 and 1 factor and<br />using 2 times replicate. The parameter of testing used for making coffee peel as local<br />microorganism are MOL volume, nitrogen, phosphor and potassium contents.<br />The result of study showed that the highest mol volume obtained in week 4 of 8.5 ml and<br />the lowest in week 1 of 5 ml. They were obtained from 500 g coffee peel. Determination of<br />nitogen, phosphorus and potassium as a macro nutrients has been conducted. The result showed<br />that the highest nitrogen was found to be 0,0039% in week 1, 3 and 4 and the lowest in week 2<br />with percentage 0.034 %. Determine of phosphorus showed that the highest phosphor was<br />obtained in week 2 wtih percentage 0.033 % and the lowest in week 4 of 0.018%, and the result<br />of potassium analyze, the highest obtained in week 2 of 0.035 % and the lowest in week 4 of<br />0.014%</span>
Determination of Optimal Irrigation Scheduling for Coffee (Coffee Arabica L.) at Gera, South West of Ethiopia
