The Effect of Compost Raw Materials (Market Waste, Yard Waste, and Cow Rumen) to Quality and Quantity of Compost

This study combines market waste (MW), yard waste (YW) and cow rumen (CR) as raw materials to obtain the optimum C/N ratio of compost raw materials. Composter consists of 6 variations, namely variation 1 (70% MW: 30% YW), variation 2 (60% MW: 20% YW: 20% CR), variation 3 (50% MW: 30% YW: 20% CR), variation 4 (40% MW: 40% YW: 20% CR), variation 5 (30% MW: 50% YW: 20% CR) and variation 6 (20% MW: 60% YW: 20% CR). This study aims to analyze the effect of variations in compost raw material composition so that the most optimum variation is obtained for the composting process. The method used was semi-aerobic composting. The results of observations on compost maturity for temperature, pH, texture, color and odor parameters have met SNI 19-7030-2004 standards with composting time of 12-21 days. The results of compost quality analysis including water content, organic C, nitrogen, C/N ratio, phosphorus, and potassium have not all variations fulfilled the SNI 19-7030-2004 standard, namely the value of the C/N ratio in variation 6 which exceeds the standard. Of the total compost as much as 3 liters, the solid compost yields of 0.5-1.25 liters and liquid compost from 0.05 to 1.5 liters were obtained. Based on the results of scoring on maturity, quality, and compost quantity, the best variation was found in variation 2

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Pengaruh Komposisi Bahan Baku Kompos (Sampah Organik Pasar, Ampas Tahu, dan Rumen Sapi) terhadap Kualitas dan Kuantitas Kompos

Jurnal Dampak ◽

10.25077/dampak.14.1.52-61.2017 ◽

2017 ◽

Vol 14 (1) ◽

pp. 52

Author(s):

Yommi Dewilda ◽

Firsti Listya Darfyolanda

Keyword(s):

Water Content ◽

Organic Nitrogen ◽

Raw Materials ◽

Raw Material ◽

Compost Quality

This research combines market waste (SP), Soybeanwaste and the cow's rumen (RS) as raw material for composting. Composter consists of eight variations, variations 1 (60% SP; 40% AT; 0% RS), variation of 2 (60% SP; 20% AT; 20% RS), variation 3 (50% SP; 30% AT; 20 % RS), variations in 4 (40% SP; 40% AT; 20% RS), variations in 5 (70% SP; 10% AT; 20% S), variations in 6 (60% SP; 30% AT; 10% RS ), variations in 7 (50% SP; 40% AT; 10% RS), variations of 8 (60% SP; 20% AT; 20% RS; EM4). This study aimed to analyze the effect of variations composition of the compost raw materials in order to obtain a variation of the most optimum for composting. The methods used are composting semiaerob. The observation of the maturity of the compost to the parameters of temperature, pH and color meets the standards of SNI 19-7030-2004 with composting 16-33 days old. The results of the analysis of all variations of the water content of the compost quality, C-organic, nitrogen, C / N ratio, phosfor, and potassium, has met the standard of SNI 19-7030-2004. Of the total raw material compost as much as 3 liters, obtained quantity of solid compost and liquid compost from 0.45 to 0.87 liters of 0.45 to 1.2 liters. Based on the scoring result of the maturity, quality, and quantity of compost, obtained the best variation is a variation 5.Keywords : Soybean waste,kompos quality and quantity, cow's rumen, market wasteAbstrak-Penelitian ini mengkombinasikan sampah pasar (SP), ampas tahu (AT) dan rumen sapi (RS) sebagai bahan baku pengomposan. Tujuan penelitian untuk menganalisis pengaruh variasi komposisi bahan baku kompos sehingga diperoleh variasi yang optimum untuk proses pengomposan. Komposter terdiri dari 8 variasi yaitu variasi 1(60% SP; 40% AT; 0% RS), variasi 2 (60% SP; 20% AT; 20% RS), variasi 3 (50% SP; 30% AT; 20% RS), variasi 4 (40% SP; 40% AT; 20% RS), variasi 5 (70% SP; 10% AT; 20% S), variasi 6 (60% SP; 30% AT; 10% RS), variasi 7(50% SP; 40% AT; 10% RS), variasi 8 (60% SP; 20% AT; 20% RS; EM4). Metoda yang digunakan adalah pengomposan semiaerob. Hasil pengamatan terhadap kematangan kompos untuk parameter temperatur, pH, warna telah memenuhi standar SNI 19-7030-2004 dengan lama pengomposan 16-33 hari. Hasil analisis semua variasi kualitas kompos yaitu kadar air, C-organik, nitrogen, rasio C/N, phosfor, dan kalium, telah memenuhi standar SNI 19-7030-2004. Dari total bahan baku kompos sebanyak 3 liter, didapatkan kuantitas hasil kompos padat 0,45-0,87 liter dan kompos cair 0,45-1,2 liter. Berdasarkan hasil skoring terhadap kematangan, kualitas, dan kuantitas kompos, didapatkan variasi terbaik adalah variasi 5 (70% SP; 10% AT; 20% RS).Kata Kunci : Ampas tahu, kualitas kompos, kuantitas kompos, rumen sapi, sampah pasar

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PENGARUH KOMPOSISI BAHAN BAKU KOMPOS (SAMPAH PASAR, ARANG AMPAS TEBU DAN RUMEN SAPI) TERHADAP KUALITAS KOMPOS

Jurnal Dampak ◽

10.25077/dampak.14.2.97-97.2017 ◽

2017 ◽

Vol 14 (2) ◽

pp. 87

Author(s):

Yommi Dewilda ◽

Annisa Maryam

Keyword(s):

Raw Materials ◽

Raw Material ◽

Compost Maturity ◽

Composting Process ◽

Optimum Variation

These research combines market waste (MW), charcoal sugar waste (CSW), cow rumen (CR) and compos (C) as raw materials of compost. The composter consists of 5 variations; variation 1 (80% MW: 20% GW), variation 2 (80% MW: 10% CSW: 10% C), variation 3 (80% MW: 10% CSW: 10% RS), Variation 4 (70% MW: 10% CSW: 10% CR: 10% C) and variation 5 (60% MW: 20% CSW: 10% CR: 10% C). This research aims to analyze the effect of composition of compost raw material variation to obtain the most optimum variation for the composting process. The method was takakura semi aerob composting. The result of observation were on compost maturity and quality that have fulfilled SNI 19-7030-2004 standart in micro element. The quantity of compost solids 0.8-1.1 liter. Based on the results of scoring on the maturity, quality, and quantity of compost, obtained the best variation was variation 2 which has time to compost for 8 day.Keywords: charcoal sugar waste, cow rumen, market waste, quality, quantityABSTRAKPenelitian ini mengkombinasikan bahan baku sampah pasar (SP), arang ampas tebu (AAT), rumen sapi (RS), dan Kompos Jadi (KJ). Komposter terdiri dari 5 variasi yaitu variasi 1 (80% SP:20% AAT), variasi 2 (80% SP:10% AAT:10% KJ), variasi 3 (80% SP:10% AAT:10% RS), variasi 4 (70% SP:10% AAT:10% RS:10% KJ), variasi 5 (60% SP:20% AAT:10% RS:10% KJ). Tujuan penelitian ini yaitu untuk menentukan komposisi bahan baku yang optimum dengan metode yang digunakan yaitu pengomposan semi aerob dan menggunakan teknik pengomposan komposter takakura. Setiap variasi diuji kematangan dan kualitas kompos lalu dibandingkan dengan SNI 19-7030-2004 pada parameter unsur makro. Kuantitas hasil kompos yang dihasilkan pada penelitian ini sebanyak 0,8-1,1 liter. Dosis optimum yang baik untuk dijadikan kompos yang dinilai dari sistem skoring yaitu campuran pada variasi 2 dengan waktu lamanya pengomposan yaitu selama 8 hari.Kata Kunci: Arang ampas tebu, kuantias, kualitas, rumen sapi, sampah pasar.

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Nori Preference Level based on the Condition of the Raw Material Eucheuma cottonii Seaweed

Asian Food Science Journal ◽

10.9734/afsj/2019/v11i430070 ◽

2019 ◽

pp. 1-10 ◽

Cited By ~ 1

Author(s):

Dinda Widu Ramasari ◽

Evi Liviawaty ◽

Atikah Nurhayati ◽

Rusky Intan Pratama ◽

Eddy Afrianto

Keyword(s):

Water Content ◽

Raw Materials ◽

Kappaphycus Alvarezii ◽

Raw Material ◽

Crude Fiber ◽

Test Results ◽

Crude Fiber Content ◽

Physical Tests ◽

Bayes Test ◽

Eucheuma Cottonii

Aims: To determine the level of preference of panelists for Nori based on the condition of raw materials of dry and semi-dried Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed. Study Design: The research was conducted experimentally. Place and Duration of Study: Organoleptic tests were carried out in the Laboratory of Fisheries Product Processing Faculty of Fisheries and Marine Sciences, University of Padjadjaran. Physical tests and chemical tests conducted at the Laboratory of Research and Biological Resources and Biotechnology Research Institute at the Society (LPPM), IPB, between March 2019 and April 2019. Methodology: The research was conducted experimentally consisted of 3 treatments with 20 semi-trained panelists as replication from Fisheries students of Fisheries and Marine Science Faculty, University of Padjadjaran who had experienced the organoleptic assessment. Hedonic tests were to determine the level of panelists preference for the products which included appearance, aroma, texture, and flavor, the results were statistically analyzed using Friedman Test and Bayes Test. Physical tests (thickness and hardness) and chemical tests (water content and crude fiber content) were carried out on the most preferred treatment product and analyzed descriptively. Results: The organoleptic test results of Nori from Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed with dry raw material conditions had the highest average value on each characteristic compared to other treatments, appearance of 7.70, aroma of 7.00, texture of 7.50, and flavor of 7.90. The Bayes test results on the treatment of Nori from Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed with dry raw materials conditions having the highest alternative which was 8.54 with the most influential taste criteria for the assessment. The thickness of the Nori was 0.108 mm, the hardness was 1916.16 gf, water content of Nori was 17.23% and crude fiber content was 10.10%. Conclusion: The treatment of Nori with raw materials of dry conditions was the most preferred by panelists.

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Kajian Pemanfaatan Daging Ikan Kembung (Rastrelliger Spp) Sebagai Bahan Penyedap Rasa Alami Non MSG Dengan Pendekatan Bioekonomi Perikanan

Barakuda 45: Jurnal Ilmu Perikanan dan Kelautan ◽

10.47685/barakuda45.v2i2.76 ◽

2020 ◽

Vol 2 (2) ◽

pp. 56-68

Author(s):

Teni Novianti

Keyword(s):

Water Content ◽

Raw Materials ◽

Salt Content ◽

Production Costs ◽

Raw Material ◽

Fish Yield ◽

Food Ingredients ◽

Quality Requirements ◽

A Value ◽

Alternative Material

Currently, most food products circulating in the community are processed using additives, both natural and synthetic. One of the potential food ingredients that can be used as a natural flavor enhancer from fishery raw materials is long jawed mackerel (Rastrelliger spp). The purpose of this study was to studied preliminary research on the use of long jawed mackerel as an alternative material for natural non-MSG flavorings to replace synthetic flavors with a fisheries bioeconomic approach. The procedure in this study consisted of several steps, namely the manufacture of natural flavorings from long jawed mackerel, calculation of fish yield, analysis of water content and salt content (NaCl). Based on the research results, the processing stages of non-MSG natural flavoring made from long jawed mackerel fish include the process of selecting raw materials, washing I, filling, washing II, refining I, weighing I, drying, refining II, sifting, weighing II and packaging. The amount of long jawed mackerel yield that can be used as the main raw material for the manufacture of natural non-MSG flavorings is 53% with the final weight of flavoring powder produced is 440 grams. The chemical analysis test of the long jawed mackerel flavoring was carried out 2 repetitions and the results of the water content test were 5.35% (has not met the SNI quality requirements), while the analysis of salt content (NaCl) on the long jawed mackerel flavoring has met the SNI quality requirements with a value of 12.09%. Bioeconomic analysis of fisheries is by calculating production costs and depreciation costs incurred during the processing of flavorings from long jawed mackerel. Based on the analysis, one production time produces 88 pcs of flavoring fish meat with a cost of production of Rp. 1,496 per pcs.

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Effect of washing time and storage of raw Material on Surimi and Kamaboko of Tilapia (Oreochromis sp.)

Journal of Marine and Coastal Science ◽

10.20473/jmcs.v7i3.20733 ◽

2020 ◽

Vol 7 (3) ◽

pp. 89

Author(s):

Eka Saputra

Keyword(s):

Water Content ◽

Raw Materials ◽

Frozen Storage ◽

Storage Period ◽

Raw Material ◽

Minced Fish ◽

Materials Used ◽

And Storage

This study aim was to determine the effect of washing and raw materials on frozen storage on the quality of surimi and kamaboko from raw material of tilapia (Oreochromis sp). There were three types of raw materials used, namely minced fish, surimi, and surimi with addition of sorbitol, with three washing treatments and four weeks frozen storage period observed every week. The method used consisted of measurements of pH, water content, bite test, and folding test. Then the results obtained for the best kamaboko tilapia (Oreochromis sp) were obtained from fillet raw materials compared to the raw material of Minced fish and raw materials of Minced Fish + Sorbitol, with a frequency of washing once and frozen storage for 3 weeks.

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KAJIAN KOMPOSISI KIMIA SNACK BARS DARI BERBAGAI BAHAN BAKU LOKAL : SYSTEMATIC REVIEW STUDY OF THE CHEMICAL COMPOSITION OF SNACK BARS FROM VARIOUS LOCAL RAW MATERIALS : SYSTEMATIC REVIEW

AGRI-SOSIOEKONOMI ◽

10.35791/agrsosek.17.1.2021.32236 ◽

2021 ◽

Vol 17 (1) ◽

pp. 15

Author(s):

Mayestika S. D. Taula’bi’ ◽

Yoakhim Y.E. Oessoe ◽

Maria F. Sumual

Keyword(s):

Systematic Review ◽

Chemical Composition ◽

Protein Content ◽

Water Content ◽

Local Food ◽

Raw Materials ◽

Raw Material ◽

Great Demand ◽

Review Study ◽

Materials Used

Snack bars is one of the commercial food products found in the market but this product mostly still use imported raw materials such as soybeans and wheat. Research on the use of local food as raw material for making snack bars is currently in great demand considering that Indonesia has abundant potential agricultural to be optimized in supporting food diversification efforts. This study aims to make an inventory of the types of local raw materials that have been used in the manufacture of snack bars, to record and to study the types binders of snack bars and to evaluate the chemical composition of local raw material snack bars. This research was made with a systematic review design with the PRISMA method. From the results of the systematic review conducted, it was found that local raw materials for cereals, nuts, fruits, vegetables and local tubers can be combined to be used as raw material for making snack bars. Several types of binders that have been used in the manufacture of snack bars are cornstarch, tapioca, sugar, eggs, and also maltodextrin. The evaluation results of the chemical composition of local raw material snack bars, namely having water content ranged from 2.28% - 53.4%, carbohydrate content 27.3% - 86.66%, fat content 8% - 34.46%, protein content 3.49% - 17.61%, and total calories 294.19 kcal/100 g - 552.71 kcal/100 g which is influenced by several factors, namely the use of various raw materials, additional materials used, and the processing of snack bar products

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Pengaruh Penambahan Serpihan Kayu terhadap Kualitas Kompos Sampah Organik Sejenis dalam Komposter Rumah Tangga

Jurnal Dampak ◽

10.25077/dampak.14.1.13-22.2017 ◽

2017 ◽

Vol 14 (1) ◽

pp. 13

Author(s):

Yenni Ruslinda ◽

Rizki Aziz ◽

Lutfina Lutfina

Keyword(s):

Moisture Content ◽

Organic Waste ◽

Aerobic Condition ◽

Wood Chips ◽

Raw Material ◽

Product Analysis ◽

Yard Waste ◽

Compost Quality ◽

The Impact

One way to improve compost quality of typical organic waste is by addition of additive such as wood chips. This study aims to analyze the impact of the wood chips addition (ratio 1:10) on compost quality of typical organic waste (fruits, vegetables, yard waste, and food waste) in home composter, and to compare the compost quality with the standard of domestic compost according SNI 19-7030-2004. Analysis was conducted on composts raw material, compost maturity process in every 5 days measurement, and on compost product. Analysis of compost product of typical organic waste with addition of wood chips showed that parameters of temperature, moisture content, and pH of vegetables and yard waste has complied the standard whilst parameter of C/N ratio has not complied. The addition of wood chips caused the drop of compost temperature and moisture content, resulted in the decomposition process located in aerobic condition, resulted in production of compost in form of humus in greater volume. The addition of wood chips also caused the compost pH and C/N ratio increased.Keywords: compost quality, home composter, typical organic waste, wood chipsAbstrakSalah satu upaya untuk memperbaiki kualitas kompos sampah organik adalah dengan penambahan bahan aditif, seperti serpihan kayu. Penelitian ini bertujuan untuk menganalisis pengaruh penambahan serpihan kayu (perbandingan 1:10) terhadap kualitas kompos sampah organik sejenis (buahan, sayuran, halaman dan sisa makanan) dalam komposter rumah tangga dan membandingkan kualitas akhir kompos ini dengan kualitas kompos sampah domestik menurut SNI 19-7030-2004. Analisis dilakukan terhadap bahan dasar kompos, proses kematangan dengan pengukuran setiap lima hari sekali, dan kualitas akhir kompos. Dari analisis akhir kualitas kompos sampah organik sejenis dengan penambahan serpihan kayu, parameter yang telah memenuhi standar adalah temperatur, kelembapan, pH untuk sampah sayuran dan sampah halaman, sedangkan untuk parameter rasio C/N belum memenuhi standar. Penambahan serpihan kayu menyebabkan temperatur dan kelembaban kompos menurun, sehingga proses dekomposisi berada pada suasana aerobik, yang menghasilkan kompos dalam bentuk humus dengan volume yang lebih banyak. Penambahan serpihan kayu juga meningkatkan pH dan rasio C/N kompos. Kata kunci: komposter rumah tangga, kualitas kompos, sampah organik sejenis, serpihan kayu

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The Effect of Activator Addition to the Compost with Biopore Infiltration Hole (BIH) Method

Jurnal Ilmu Lingkungan ◽

10.14710/jil.19.1.53-59 ◽

2021 ◽

Vol 19 (1) ◽

pp. 53-59

Author(s):

Yenni Ruslinda ◽

Rizki Aziz ◽

Larasati Sekar Arum ◽

Novita Sari

Keyword(s):

Food Waste ◽

Organic Waste ◽

Raw Materials ◽

Infiltration Rate ◽

Raw Material ◽

Water Infiltration ◽

Yard Waste ◽

Macro Elements ◽

Long Time

The composition of organic waste reaches 59% of the total municipal solid waste in Indonesia. One way to process organic waste is composting by utilizing microorganisms to break down waste into compost. Naturally, the composting process took a long time but can be accelerated by adding microorganisms to the activator. This study analyzes the quality and quantity of compost using the Biopore Infiltration Hole (BIH) method with activator addition. Composting was duplicated in the yard area with clay soil type and water infiltration rate of 0,3 cm/hour. The BIH was made in a 10 cm diameter, a 100 cm depth, and the distance between the holes was 50 cm. Composting variations consist of variations in the composition of the raw materials and the activators' uses. Variations in the raw material composition consisted of 100% yard waste, 100% food waste, 50% yard waste and 50% food waste, and 70% food waste and 30% yard waste. In contrast, the activator variations consisted of no activator, EM4 activator, and Stardec activator. Compost analysis consists of maturity, quality of physical and macro elements, and quantity of compost. The results showed that all variations of composting had met the standard of maturity and quality of physical and macro elements according to SNI 19-7030-2004. The addition of activator affected composting time and compost quantity. The composting time in BIH with activator ranges from 41-60 days. In BIH without activator ranges from 65-75 days, there was a reduction in composting time by 15-25 days with the activator addition. However, the activator addition caused reducing the compost quantity by 10-20%. The selection of compost variations by scoring results in compost with a composition of 50% yard waste and 50% food waste and the addition of Stardec activators was the best variation in terms of compost maturity, quality, and quantity.

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Kajian Kualitas Beberapa Pupuk Kompos Produksi Simantri di Daerah Bali Sesuai dengan Standar Nasional Indonesia Tahun 2004 (SNI 19-7030-2004)

Agrotrop : Journal on Agriculture Science ◽

10.24843/ajoas.2018.v08.i02.p02 ◽

2019 ◽

Vol 8 (2) ◽

pp. 121

Author(s):

A.A. NYOMAN SUPADMA ◽

I MADE MEGA ◽

I MADE DANA

Keyword(s):

Organic Matter ◽

Water Content ◽

National Standard ◽

Color Temperature ◽

Total N ◽

Organic C ◽

Compost Quality ◽

Standard Quality ◽

Very High

Study of the Quality of Some Compost Fertilizer Simantri Production in Bali in Accordance with Indonesian National Standard-2004 (SNI 19-7030-2004). In Bali currently has circulated various types of compost, but testing of the quality most have not done regularly. Efforts to protect the consumer need to be implemented through the compost quality testing in the laboratory. This is done to prevent counterfeiting and ensure the quality of the compost is already in line with the quality standard SNI-2004. Among compost circulating in Bali, is compost Gapoktan Simantri production. The purpose of this study is to determine some of the physical and chemical properties of some Simantri’s compost circulating in Bali, whether in accordance with the criteria of the quality of compost SNI 19-7030-2004. Compost quality standards SNI-2004 are water content (<50%), pH (6.8 to 7.49), total-N (> 0.4%), C-organic (9.80 to 32%), P2O5 (> 0.10%), K2O (> 0.20%), C / N ratio (10-20), organic matter (27-58%), smells like soil, blackish color, and the temperature not hot. Compost sampling method for testing a composite on Gapoktan Simantri in Bali as many as 20 samples of compost. Parameters include: water content (grafimetri), pH (electrode glas), total-N (method of Kjeldhal), P2O5 and K2O (method of extracting HCL 25%), organic C (method of Walkley and Black), material organic, EC (coductometer), C/N ratio, color, temperature, and smell of the compost. Data obtained from the analysis in laboratory are compared to standard quality of compost according to SNI 19-7030-2004. The results showed that the total-N of compost Simantri is very high (1.13 to 2.11%), P content is very high (0.103 to 0.123%), K content is very high (0.902 to 2.342%), C-organic is very high (14.08 to 25.48%), C/N ratio (10.52 to 18.52), organic matter (24.87 to 43.93%) (all of these parameters in accordance with SNI-2004) ; pH (6.65 to 8.36) (some not suitable SNI-2004), EC (2.31 to 8.46 mmhos/cm2) (some very high), moisture content (36.60 to 56.60%) (some not suitable SNI-2004), blackish color, smells like soil, and temperature not hot (according to the standard SNI-2004).The majority (57.14%) of compost Simantri examined in accordance with the standard quality compost SNI-2004, but (42.86%) is not in accordance (pH and water content of compost).

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Pengaruh Penambahan Pelepah Rebung Bambu (Gigantochloa nigrociliata BUSE-KURZ) dan Konsentrasi Aktivator Terhadap Kualitas Kompos yang Dihasilkan

Jurnal BETA (Biosistem dan Teknik Pertanian) ◽

10.24843/jbeta.2020.v08.i01.p04 ◽

2019 ◽

Vol 8 (1) ◽

pp. 25

Author(s):

Daniel Rama Prawiratama ◽

I Wayan Widia ◽

I Nyoman Sucipta

Keyword(s):

Raw Materials ◽

National Standard ◽

Cow Dung ◽

Bamboo Shoot ◽

Brown Sugar ◽

Total N ◽

Organic C ◽

Compost Quality ◽

Composting Process ◽

Bamboo Shoots

The purpose of this study was to obtain the composition of the ingredients and coordinate the optimal activator on compost quality in accordance with the Indonesian National Standard (SNI) 19-7030-2004. The raw materials used in composting are bamboo shoots and cow dung waste. The activator used was from a 2-week fermentation process from a banana hump that was added to rice washing water and brown sugar. The composting process in this study used a bamboo basket with a height of 100cm and a diameter of 60cm. The method used is factorial Completely Randomized Design with two factors. The first factor is the composition of cow dung and tabah bamboo shoot waste which consists of 5 levels, namely: 100%: 0%, 75%: 25%, 50%: 50%, 25%: 75%, and 0%: 100%. The second factor is the concentration of activator consisting of 3 levels, namely 250 ml, 500 ml and 750 ml. Each time repeated 2 times. In the process of composting temperature and pH every day for 31 days. Water content, C-Organic (%), Nitrogen (%) seen at the beginning and end of the composting process. The best combination of A3.B3 treatment with the composition of cow dung and bamboo shoot midrib (50%: 50%) activator concentration of 750 ml, resulted in a peak temperature of 47.250C with an average temperature during the composting process of 40.320C, average pH during composting process 7, 10, final pH 6.93, moisture content 35.95%, organic C content 23.9%, total N-content 1.46%, C / N ratio 16.42%. The resulting compost is blackish brown in color, has a crumb texture compared to other processing. Keywords : tabah bamboo shoots, cow dung, composting, compost quality.

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