<![CDATA[This study aims to analyze the physical and chemical properties of compost produced from a mixture of dry leaves and vegetable waste through fermentation of Local Microorganisms (MOL) from goroho banana stems. The study was conducted in October–December 2025 with two main treatments, namely the addition of 30 ml, 60 ml, and 90 ml of MOL to a mixture of 1 kg of dry leaves and 2 kg of vegetable waste, the compost analyzed was a compost that had a faster composting time with a crumbly texture and a blackish brown color. The parameters observed included composting time, texture, color, and the content of macronutrients nitrogen (N), phosphorus (P), and potassium (K). The research data will be analyzed using descriptive statistics, the test results are presented in tabular form. The results showed that the 90 ml MOL treatment produced the fastest composting time, which was 25 days, while the 60 ml treatment required 30 days. Both treatments produced compost with a crumbly texture and a blackish brown color, indicating that the compost was mature. The nutrient content of the compost in the 60 ml MOL treatment was N 0.49%, P 0.06%, and K 0.54%, while in the 90 ml MOL treatment it was N 0.42%, P 0.03%, and K 0.55%. Keywords: compost, dry leaf, fermentation, vegetable, waste]]>
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