Changes in Restaurant Organic Waste during Composting with Bioenzyme and Formation of Compost Blocks

Abstract

Composting is an option for managing restaurant organic waste. This study describes material changes during composting with bioenzyme and the formation of compost blocks. A descriptive observation without a control group was conducted for 30 days using mixed waste from two restaurants in Palangka Raya. The initial 10 kg of waste received bioenzyme produced by fermenting organic waste, brown sugar, and water, at a stated rate of 10% of waste volume. Observations covered mass, temperature, pH, moisture, odor, color, and texture. Material mass decreased to 4 kg, representing a 60% reduction. The daily table showed temperature increasing from 28.4°C to 53.4°C on day 9 before declining to 23.4°C. Final pH was 7.5, while odor scores decreased from 5 to 1. The final material was uniformly blackish and crumbly like soil. Final moisture was 42% in the daily table and 47% in the summary. Wooden molds and shaded drying were used for block formation. These observations document physical changes but do not establish acceleration attributable to bioenzyme. Chemical and biological compost quality and block strength require separate testing.