Pembuatan bokashi dari berbagai limbah kotoran ternak di Desa Bujel Kecamatan Mojoroto Kota Kediri

Abstract

This study has some purpose to utilize animal waste that has not been used optimally which often causes odors and flies, hopefully this activity can increase public knowledge about the importance of utilizing animal waste and improve the skills of participants to be able to make bokashi from animal waste. The materials used are animal waste, husks, husk ash, rice bran, EM4, molasses, and water. The methods used are counseling, discussions, and the practice of making bokashi. Making bokashi is animal waste mixed with husk, husk ash, rice bran, and stirred evenly. The paste is mixed with EM4, molasses, and water, stirred to a moisture content of 40%, then covered with a burlap sack or mat (aerobic). The fermentation process will last 4-5 days. The results of making bokashi showed that participants were able to make bokashi with a characteristic fermented smell, cold dry texture, and white fungus. The conclusion of this community service is that the community understands the material presented and is able to make bokashi from various animal waste with appropriate characteristics.