Production of compost from selected biodegradable waste using effective microorganism / by Heidy G. Echallar.

Thesis (BS Environmental Science) Cavite State University.

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

ECHALLAR HEIDY G. Production of Compost from Selected Biodegradable Wastes Using Effective Microorganisms. Undergraduate Thesis. Bachelor of Science in Environmental Science. Cavite State University, Indang, Cavite, April 2007. Adviser: Dr. Lilibeth P. Novicio.
This study was conducted to utilize biodegradable wastes for compost production from December 2006 to March 2007. The general objective of the study was to utilize the biodegradable wastes generated within the Cavite State University for compost production. Specifically, it aimed to: (1) measure the decomposition parameters such as weight loss and temperature, (2) characterize the physical and chemical properties of the
compost, (3) determine the material costs of producing composts, and (4) recommend optimum proportions of producing compost from food and kitchen wastes. • The composting process was based on the current technology being practiced by the EM Research Philippines Inc. The physical properties of composts were determined using visual observations (color), feel method (texture) and core method (bulk density). The chemical properties were determined using pH/Electrical conductivity meter (pH values), Kjeldahl method (Nitrogen), spectrophotometer (Phosphorous), atomic absorption (Potassium) and Walkley Black method (Organic matter). The composts from food wastes, vegetable wastes and fruit peelings had coarse textures except for the composts with high amounts of vegetable wastes. The bulk density values ranged from .23 - .26 g/cm3 indicating that the composts are not compacted. The N and P contents of the composts from food wastes, vegetable wastes and fruit peelings were improved by the addition of chicken manure. The high K contents of the composts were enhanced by the food wastes, vegetable wastes and fruit peelings. The composts from food wastes, vegetable wastes and fruit peelings passed the recommended organic matter content of composts. Composts with high amounts of food wastes, vegetable wastes and fruit peelings had higher MC compared to composts with low amounts of food wastes, vegetable wastes and fruit peelings. The pH values of the composts were high except for the composts with high amounts of vegetable wastes and composts without food wastes nor vegetable wastes/fruit peelings which were within the pH values of composts. The weight losses rapidly decreased during the first nine days and started to slow down thereafter. Significant differences were observed in the weight losses of composts from food wastes, vegetable wastes and fruit peelings. The temperatures of composts from food wastes, vegetable wastes and fruit peeling rapidly decreased during the first nine days, slowed down from the tenth day onwards, and then started to stabilize. Significant differences on the temperatures of composts from food wastes, vegetable wastes and fruit peelings were observed during the first, second and third week of composting. A total amount of PhP247.50 is needed to produce a 25-kilogram of any of the composts from food wastes, vegetable wastes and fruit peelings. The recommended proportions of producing composts from food wastes, vegetable wastes and fruit peelings are: 3 kg food wastes:3.5 kg chicken manure:3.5 kg sawdust:2 li EM Solution; 1 kg food wastes:4.5 kg chicken manure:4.5 kg sawdust:2 li EM Solution; 3 kg vegetable wastes:3.5 kg chicken manure:3.5 kg sawdust:2 li EM Solution; 1 kg vegetable wastes:4.5 kg chicken manure:4.5 kg sawdust:3 li EM Solution; 3 kg fruit peelings:3.5 kg chicken manure:3.5 kg sawdust:3 Ii EM Solution; and 1 kg fruit peelings:4.5 kg chicken
manure:4.5 kg sawdust :4 li EM Solution.

Submitted to the University Library 08/10/2007 T-3621