CD Skripsi

Pengaruh Pemberian Pupuk Bokashi Limbah Padat Rumah Makan Dengan Dosis Berbeda Terhadap Perubahan Parameter Kimia Kualitas Air

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ABSTRACT
Restaurant waste is one type of commercial area waste which includes restaurants with types of waste caused in the form of food waste. cardboard, plastic and so on. Restaurant waste includes garbage waste or garbage that can decompose and belongs to the type of wet waste (garbage) if it is distinguished by humidity. The high concentration of organic matter contained in solid waste can have an influence on water quality. This research has been carried out in June-July 2022 for 10 days at the Aquaculture Environmental Quality Laboratory, Faculty of Fisheries and Marine, University of Riau. Based on the results of research that has been carried out, it can be concluded that the application of bokashi fertilizer for solid waste in the restaurant can have an influence on changes in the chemical parameters of water quality. The P3 treatment (application of bokashi fertilizer 1.5 ml / L) is the best treatment to improve the quality of water chemical parameters, including being able to improve the pH value of water (6.2 to 7.1), being able to increase water nitrate levels (0.0437 mg / L to 0.0940 mg / L), being able to increase the orthophosphoscope content of water (0.0597mg / L to 0.1141 mg / L), and can reduce the ammonia content of water (0.0701 mg / L to 0.0496 mg / L).
Keywords: Restaurant Waste, Bokashi Fertilizer, Nitrate, Ammonia, Phosphate.
1) Aquaculture Students, Faculty of Fisheries and Marine, Riau University
2) Lecturer Budidaya Perairan, Faculty of Fisheries and Marine, Riau University

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1504113286

Penerbit

Pekanbaru : Universitas Riau –Fakultas Perikanan Dan Ilmu Kelautan – BUDIDAYA PERIKANAN., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1504113286

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

BUDIDAYA PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

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