<![CDATA[Abstract. Organic waste management is important to prevent negative impacts on health and the environment. One effective method is composting. This research looked at the composting process by adding local microorganisms (MOL) of stale rice to three types of waste: canang (F1), straw (F2), and leaves (F3). A total of 27 samples with three replications were used. Observations include changes in pH, temperature, and organoleptic tests (color, texture, aroma) of compost. The results showed that the pH of the compost increased to close to pH 7, the temperature of the compost reached 30-40°C on the 6th day, and organoleptic tests showed that the color, texture and aroma of the compost varied according to the type of waste. Statistical analysis showed significant differences in all parameters between canang, straw and leaf compost (p0.05). Future research is expected to examine the chemical quality of the compost and pay attention to the C/N ratio and humidity during composting.Key words: organic waste, composting. Abstrak. Pengelolaan sampah organik penting untuk mencegah dampak negatif terhadap kesehatan dan lingkungan. Salah satu metode yang efektif adalah pengomposan. Penelitian ini mengamati proses pengomposan dengan penambahan Mikroorganisme Lokal (MOL) nasi basi pada tiga jenis sampah: canang (F1), jerami (F2), dan daun (F3). Sebanyak 27 sampel dengan tiga kali replikasi digunakan. Pengamatan meliputi perubahan pH, suhu, dan uji organoleptik (warna, tekstur, aroma) kompos. Hasil menunjukkan pH kompos meningkat mendekati pH 7, suhu kompos mencapai 30-40°C pada hari ke-6, dan uji organoleptik menunjukkan warna, tekstur, dan aroma kompos bervariasi sesuai jenis sampah. Analisis statistik menunjukkan perbedaan signifikan pada semua parameter antara kompos canang, jerami, dan daun (p0,05). Penelitian selanjutnya diharapkan memeriksa kualitas kimia kompos dan memperhatikan C/N rasio serta kelembaban selama pengomposan. Kata kunci: sampah organik, pengomposan]]>
