Aplikasi Fermentasi Limbah Industri Tahu Dan Tempe Sebagai Pupuk Organik Cair Terhadap Pertumbuhan Tanaman Kemangi (Ocimum basilicum): Application of Tofu and Tempeh Industrial Waste Fermentation as Liquid Organic Fertilizer for Basil Plant Growth (Ocimum basilicum) - Hasanah, Rochmatul; Laili, Saimul; Rahayu, Tintrim (Jurnal SAINS ALAMI (Known Nature), 2025)
Basil plants are vegetables and foodstuffs that are liked by the community, especially the people of Indonesia. Awareness of the importance of healthy living makes vegetables from agricultural products to be widely cultivated. This study aims to analyze the effect of fermenting tofu and tempeh liquid waste on the growth of basil plants. The design used in this study was a randomized block design consisting of two factors. The first factor is the fermentation of tofu liquid waste, which consists of four levels: 25 ml, 50 ml, 75 ml and 100 ml planting. The second factor is the fermentation of tempe liquid waste, which consists of four levels: 25 ml, 50 ml, 75 ml and 100 ml per plant and 0 ml as a control in total, there are nine treatments, and each treatment has three replications. Parameters observed in this study were plant height, number of leaves, wet and dry weight of plants, leaf area and root length. The results showed that the fermentation of tofu and tempeh liquid waste had a significant effect on the growth of the basil plant. Fermentation treatment of 100 ml tofu liquid waste from planting is the best treatment for accelerating the growth of plant length, root length, wet weight, dry weight, wet weight, number of leaves, and leaf area in plants. Keywords: fermentation, liquid waste, tofu, tempeh, basil Tanaman1kemangi merupakan sayuran1sekaligus bahan makanan1yang disenangi masyarakat1khususnya masyarakat Indonesia. Kesadaran akan1pentingnya hidup sehat menjadikan1sayur-sayuran produk1pertanian menjadi banyak1dibudidayakan. Penelitian ini1bertujuan untuk menganalisis pengaruh1pemberian fermentasi limbah cair tahu1dan tempe untuk pertumbuhan tanaman1kemangi. Rancangan yang1digunakan dalam penelitian ini adalah1rancangan acak kelompok yang1terdiri dari 2 faktor. Faktor pertama1adalah fermentasi limbah cair tahu yang1terdiri dari 4 taraf yaitu 25 ml, 50 ml 75 ml dan 100 ml1pertanaman. dan faktor kedua yaitu fermentasi limbah1cair tempe yang terdiri dari 4 taraf yaitu 251ml, 50 ml, 75 ml dan 100 ml per tanaman1dan 0 ml sebagai kontrol sehingga total1terdapat 9 perlakuan, setiap perlakuan1terdapat 3 kali ulangan. Parameter1yang diamati pada penelitian ini1adalah tinggi tanaman, jumlah1daun, berat basah dan kering pada1tanaman, luas daun dan panjang akar. Hasil penelitian1menunjukan pemberian fermentasi1limbah cair tahu dan tempe berpengaruh nyata terhadap pertumbuhan1tanaman kemangi. Perlakuan fermentasi1limbah cair tahu 100 ml pertanaman merupakan perlakuan1terbaik dalam mempercepat pertumbuhan panjang1tanaman, panjang akar, berat basah, berat1kering, berat basah, jumlah1daun,luas daun pada tanaman. Kata kunci: fermentasi, limbah cair, tahu tempe, kemangi