Enhancing Bokashi Compost via Optimal Drying Temperatures
DOI:
https://doi.org/10.55544/ijrah.5.3.17Keywords:
Bokashi composting, Food waste, drying temperature, nutrient retention, organic waste managementAbstract
This study examines the influence of different drying temperatures (60°C, 70°C, and 80°C) on the physical and chemical properties of food waste pretreated for Bokashi composting. Results showed that lower drying temperatures, particularly 60°C, preserved higher moisture content (48.8%), water holding capacity (2.52 g/g), and lower bulk density (931.4 kg/m³), which are desirable for microbial activity during fermentation. Chemically, drying temperature significantly affected pH, electrical conductivity, and nutrient levels. While compost at 80°C had the highest carbon (4.75%) and nitrogen (0.82%) content, it exhibited reduced phosphorus and potassium levels, possibly due to thermal losses. The 70°C treatment provided a balanced chemical profile with moderate nutrient levels. Overall, drying at 60°C is optimal for retaining physical properties that support microbial decomposition, while 70°C offers a compromise in nutrient retention. These findings highlight the importance of selecting an appropriate drying temperature to enhance the quality and efficiency of Bokashi composting.
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