<![CDATA[The objectives of this study were to: (1) determine the effect of a combination of waste vegetables and fruit waste to make liquid organic fertilizer, and (2) find out the best treatment in the fermentation process of vegetable and fruit waste from the traditional market of Kintamani. This study uses 4 treatments as follows: A0 treatment = 100% vegetables, A1 = 90% vegetables and 10% fruit, A2 treatment = 80% vegetables and 20% fruit, A3 treatment = 70 vegetables and 30% fruit. Mixture of vegetables and fruit from each treatment is 10 kg and crushed with a blender, the size reduction results are then added with 20 liters of water and molasses 1 kg each. Vegetables are chicory, cabbage, green vegetables, while fruit: Tomatoes. The observed parameters are: changes in color, degree of acidity (pH) and electrical conductivity (DHL), (TDS), BOD (Biochemical Oxygen Demand), COD (Chemical Oxygen Demand), C-organic and N-total. In general, the quality of liquid fertilizer produced from the four treatments is in accordance with SNI Standard No.70 / Permentan / SR.140 / 10/2011]]>
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