Open AccessCoffee pulp fermentation techniques for the sustainable organic agriculture
Author(s) -
Agus Sutanto,
A. Achyani,
Rasuane Noor,
Dedy Subandowo,
Fenny Thresia
Publication year - 2020
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1469/1/012019
Subject(s) - fertilizer , agriculture , pulp (tooth) , organic fertilizer , agricultural science , production (economics) , organic farming , livelihood , business , mathematics , agroforestry , microbiology and biotechnology , environmental science , agronomy , economics , geography , biology , medicine , macroeconomics , archaeology , pathology
This paper discusses the potential issues in Lampung province of Sumatera, Indonesia where the majority of the people are to earn a livelihood as a coffee farmer. This place has potential benefits to increase land of coffee farms in order to make greater capacity and economic sector by using an environmentally-friendly technology. To date, the utilization of coffee pulps is only by freely spreading to the coffee farms. In doing so, the technological fermentation by using Indigenous bacteria that has role to produce organic fertilizer of coffee pulps helps gain the soil fertility. This study used descriptive data analysis with community practical approach. The results show that the growth of coffee and other intercropping plants like chili is more fertilized, easy to flower, and it lengthens the shoot growth. In addition, the coffee production seems like changing in the amount of quantity that tends to get better. The significant number also showed by the production of chili because the harvest season is longer than usual. Another advantage by using this fermentation is that the use of non-organic fertilizer can be reduced up to level 80 per cent. Likewise, this condition automatically dropped the production cost.