Effect of shaking period and wastewater type on compost tea quality

Wan Muhammad Sabri, Wan Muhammad Aizat (2015) Effect of shaking period and wastewater type on compost tea quality. [Project Paper] (Submitted)

Text lp FSPM 2015 12.pdf Download (1MB)

Abstract

Inappropriate method used for treating POME, sago waste water and pond water might pollute the environment especially water and soil ecosystem. Thus, utilization of wastewater in compost tea production might reduce environmental problems in relation to wastewater disposal. Thus, this study was conducted to determine the effect of shaking period and wastewater types on compost tea quality. This study consist four treatments and 3 replications. The treatments were extracted for compost tea at two shaking period which were 30 and 60 minutes. The use of POME in compost tea production increased the pH, total N and available K content in compost tea. This was due to high pH, and high amount of N and K content in raw materials used for compost tea production ( compost and POME). Shaking period affects the pH, available P, and K, and total N content in compost tea samples. Microbial activity during the extraction process caused the different in all studied parameters. In conclusion, POME is the best wastewater to enhance the pH, total N and available K content in compost tea. However, further study on the effectiveness of compost tea is highly recommended to be done in the near future for the benefits to soil and plant health.

Item Type:	Project Paper
Faculty:	Faculty of Agriculture and Food Sciences
Depositing User:	Mr. Azman Mohamad
Date Deposited:	01 Oct 2024 00:33
Last Modified:	01 Oct 2024 00:33
URI:	http://psaspb.upm.edu.my/id/eprint/2022

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