Potential microbe and quality of local microorganism solution (Mol) of banana hump based on concentration and old fermentation as bioactivator of railing Indasah1, Wardani Ratna1, Eliana Agusta Dian2, Puspitasari Yenny2, Rohmah Miftakhur3, Wulandari Anggrawati3 1Lecturer of Public Health Science Program of STIKes Surya Mitra Husada 2Lecturer of Nursing Science Program of STIKes Surya Mitra Husada 3Lecturer of Midwifery Science Program of STIKes Surya Mitra Husada Online published on 1 November, 2018. Abstract The purpose of this research is to identify microbial potential and quality of local microorganism solution (MOL) of banana hump based on concentration and fermentation time as composting bio-activator. The research design used was experimental Random Factor Factorial Design (RAK). The results of this study indicated that banana cultivation were Bacillus 3, 05 x 102, Azospirilum 1, 3 x 106, Solvent P 2, 3 x 105 Cellulolytic Microbe as much as 6, 65 x 105, the highest total bacterial population on the treatment of banana hump 150gram fermentation of 20 days that is 41 x 106. The highest degree of acidity was in the treatment of banana hump 250 grams on day 0 that is 5.96. The highest temperature was found in 150 banana hump and 250 gram fermentation 10 days was 29, 5°C. Bio-activator with 150 gram banana cultivation treatment with fermentation length of 0 days produced the highest amount of C/N. Microorganisms from banana cultivators produced the type of microorganisms that varied so that in making the composting bio-activator was better to use the hump to produce levels of N, P, K, C with organic long fermentation of 10 days. To produce a high amount of bacteria is recommended to use banana hump bacillator with 20 days fermentation. For bio-activator with high C/N ratio it is recommended to make bio-activator from banana hump. Top Keywords Concentration, length of fermentation, quality of cobbler bioactivity banana hump. Top |