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Effect of Effective Microorganisms in Fermentation of Rice Husk and Anchovy Head Using Lab-scale Treatment

Razifah Mohd Razali, Nur Zayani Murshidi, Mohd Sabri Mohd Ghazali and Fazilah Ariffin

Pertanika Journal of Tropical Agricultural Science, Pre-Press

DOI: https://doi.org/10.47836/pjtas.47.1.07

Keywords: Anchovy head, effective microorganisms, fermentation, rice husk

Published: 2024-02-19

The rice husk and anchovy filet industry is one of the world’s most successful industries and generates many biowastes with valuable bioproducts. Combining effective microorganisms (EM) with anchovy head (AH) and rice husk (RH) will produce a beneficial fertilizer and make nutrients more valuable to the plant. Thus, this study aims to determine the most effective anchovy head and rice husk treatment ratio for agricultural applications to reduce waste disposal from anchovy heads and rice husks worldwide, which may cause environmental problems. In this study, rice husk and anchovy head were fermented at five different ratios of treatment weight for 25 days: Treatment A with 100% AH, treatment B with 100% RH, treatment C with 50% AH:50% RH, treatment D with 70% AH:30% RH, and treatment E with 30% AH:70% RH. The pH, temperature, and number of colonies of every treatment were measured every 0, 5, 10, 15, 20, and 25 days. This study shows that treatment D with a ratio of 70% AH: 30% RH is the most suitable based on pH range within 6–8.5, consistently increasing temperature and the highest number of colonies to be applied to plants. The ratio of rice husk and anchovy head of treatment D in this study can be used further by other researchers to discover their potential, especially for the agricultural industry.

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ISSN 0128-7702

e-ISSN 2231-8534

Article ID

JTAS-2789-2023

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