The potential of coffee grounds and kitchen waste in vermicomposting
Vermicomposting using Lumbricus rubellus for 49 days was conducted after 21 days of pre-composting. Three different combination of treatments were prepared with eight replicates for each treatment namely cow dung : kitchen waste in 30:70 ratio (T1), cow dung: coffee grounds in 30:70 ratio (T2), and...
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| Main Authors: | , |
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| Format: | Proceedings Paper |
| Jezik: | English |
| Izdano: |
Universiti Sains Malaysia
2015
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| Teme: | |
| Online dostop: | http://agris.upm.edu.my:8080/dspace/handle/0/8610 |
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| Izvleček: | Vermicomposting using Lumbricus rubellus for 49 days was conducted after 21 days of pre-composting. Three different combination of treatments were prepared with eight replicates for each treatment namely cow dung : kitchen waste in 30:70 ratio (T1), cow dung: coffee grounds in 30:70 ratio (T2), and cow dung: kitchen waste: coffee grounds in 30:35:35 ratio (13). At the end of study, there was a significant difference between numbers of earthworms among the three different treatments (p < 0.05). In contrast with weights of earthworms there was no significant difference (p > 0.05) among the three treatments. By comparing the numbers and weights of earthworms in each treatments (T1, T2 & T3) only T2 indicated the difference was significant (p < 0.05). Therefore it can be concluded that coffee grounds influenced the development of earthworms' population. Nutrient elements in the vermicompost from each treatment were measured and relatively showed high percentage in C, N, P, and K. The presence of coffee grounds in vermicomposting in resulted significant reduction in C/N ratio and increase in mineral
N. The data reveals that coffee grounds can be decomposed through vermicomposting by using Lumbricus rubellus into value-added material. With the correct ratio and suitable condition of kitchen waste, coffee grounds can also be used as stabilizer in vermicomposting. |
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