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All Journal Mestaka: Jurnal Pengabdian Kepada Masyarakat
Syntia Kusuma Mart Dani
Universitas Muhammadiyah Ponorogo
Agriculture, Biological Sciences & Forestry Humanities Energy Environmental Science Languange, Linguistic, Communication & Media Mechanical Engineering Social Sciences Other

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Optimalisasi Limbah Rumah Tangga melalui Inovasi Pupuk Organik Cair di Dusun Tempel Desa Pakisbaru Syntia Kusuma Mart Dani; Shofiana Mafaza; Evaldo Aryasatya Faadihilah; Intifada Ade Kartika; Andre Ramadhani; Icha Afinda; Anggung Mawarni; Dwi Warni Wahyuningsih
Mestaka: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 5 (2026): Oktober 2026
Publisher : Pakis Journal Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/mestaka.v5i5.1159

Abstract

The accumulation of household organic waste poses a significant environmental issue in Tempel Hamlet, Pakisbaru Village, given that each family generates approximately 1 kg of kitchen waste daily. If left to decompose in the open, this waste creates unpleasant odors and attracts disease vectors such as flies, cockroaches, and rats. Meanwhile, local farmers face economic pressure due to the increasingly limited supply of subsidized chemical fertilizers and the high market prices of non-subsidized alternatives. To address these issues, this Community Service Program (KKN) initiative targeted Tempel Hamlet residents—specifically members of the local Farmers' Group—by providing hands-on training in processing kitchen waste into Liquid Organic Fertilizer (POC) using Effective Microorganisms-4 (EM4) bioactivator and molasses. Held at the Farmers' Group leader's residence and attended by approximately 50 participants, the activity combined theoretical instruction with practical demonstrations covering waste sorting, chopping, and EM4 activation. Program success was evaluated qualitatively by observing participant engagement and physically inspecting the fermented product. After a 14-day fermentation period, the resulting POC exhibited a dark brownish-black color and a sweet-and-sour aroma characteristic of tape (fermented cassava), indicating that the decomposition process had successfully reached completion.
Co-Authors Andre Ramadhani Anggung Mawarni Dwi Warni Wahyuningsih Evaldo Aryasatya Faadihilah Icha Afinda Intifada Ade Kartika Shofiana Mafaza