Utilization of Napier Grass and Fresh Vegetable Scraps as Bio-extract: Total Bacteria Count and pH Value

Abstract

Napier grass is a high yielding grass commonly uses as a forage in various ways according to the appropriate harvesting period. But if at the age or plant components of cannot be utilized, it may become agricultural waste as well as leftover vegetable scraps from fresh markets that are plentiful nowadays. Finding simple ways to manage the agricultural waste and align with the BCG economic concept is interesting. One of them is to make bio-extract for agricultural use. Therefore, this study aimed to study the basic properties of the bio-extract obtained from napiergrass and fresh vegetable wastes, namely a microbial content and a pH value at two fermentation periods. The experiment was planned as an independent t-test. The trial was divided into two groups with six replicates each. Group one; fermented for 21 days and group two fermented for 28 days. The results showed that that the two groups of bio-extract were different in the total bacteria content that were 22.5×106 and 5.76×106 cfu/g, respectively (P<0.05). Whereas the pH content reviewed at 4.11 and 4.42, respectively (P>0.05), which is close to the pH value of general bio-extract used today. Extending the results by testing the efficiency of the bio-extract both chemical and physical should be continued for more benefits. Finally, it seems to be another way to take advantage of agricultural waste to create zero waste, reuse, recycle and upcycle in agricultural sector.