Effect of Local Microorganisms (LOM) and Coffee Grounds Waste on Soybean (Glycine max L. Merrill) Yield

Author (s) : Saartje Sompotan, Beatrix Doodoh, Maria G.M Polii, Pemmy Tumewu, Andri Amaliel Managanta, Antje Grace Tulungen, Meity R. Rantung

Institution : Sam Ratulangi University
Indonesia
Category : Article, IJMMU
Topics : Soybeans; Coffee Grounds Waste; Local Microorganisms

Soybeans are the main source of protein and oil that are widely used in various products, such as soybean oil, tofu, tempeh, soy milk, and soy sauce. With the increasing population, the need for soybeans as a source of protein also continues to increase, so its availability needs to be maintained. One approach that needs to be implemented is organic farming by utilizing various wastes, including coffee grounds. Coffee grounds contain various nutrients, including 44.87% organic C, 1.2% nitrogen, 0.02% phosphorus, and 0.35% potassium. In addition, the use of Local Microorganisms (LOM) containing bacteria such as Lactobacillus sp, Pseudomonas sp, Azospiri lium, Azotobacter, Bacillus, Aeromonas, As ergillus, phosphate-solubilizing microbes, and cellulolytic microbes act as bioactivators for decomposing organic fertilizers. This study aims to determine the effect of interactions between differences in LOM materials and coffee grounds waste on soybean growth and yield, as well as to determine the combination of concentrations that produce the highest soybean yields. The study was conducted in East Tomohon, North Sulawesi Province, Indonesia, from April to September 2024. The study used a Completely Randomized Design (CRD) with a factorial pattern. The treatments consisted of: Factor I (A) = LOM (Local Microorganisms) A1 = LOM bamboo shoots; A2 = LOM banana stumps; A2 = LOM fruits. Factor II (B) = coffee grounds waste. B0 = without coffee grounds waste; B1 = 20 tons/ha of coffee grounds waste compost, A2 = 40 tons/ha of coffee grounds waste compost. Each treatment was repeated three times so that there were a total of 27 experimental units. Data were analyzed using analysis of variance if there was an effect of treatment followed by the Least Significant Difference (LSD) test of 5%. The results showed that the interaction between Local Microorganisms (LOM) made from fruits and LOM from banana stumps with coffee grounds waste produced the highest soybean seed weight. A dose of 20 tons/ha of coffee grounds waste with Local Microorganisms (LOM) fruits and LOM banana stumps proved effective in increasing soybean yields while reducing the number of empty pods.

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