The Effectiveness of Waste Vegetable as Effective Microorganism on Germinating Mung Bean

Abstract

INTRODUCTION

There are 1.3 billion tons of vegetable wasted every year on the markets of the Philippines and this potentially contributes to greenhouse gas emission especially on the production of methane that is 21 times more potent than carbon dioxide and is one of the most dangerous to the environment. Greenhouse gases causes the increase of the heat in the atmosphere by absorbing infrared which ultimately leads to global warming; Aside from greenhouse gases, synthetic fertilizer helps on crop production but their overuse has hardened the soil and decreased its fertility.

METHODS

Six methods were prepared in conducting this experiment, Germinating the Mung Bean where mung bean were germinated for three days in water then transferred in the soil and then observed for another 7 days, Preparing the Wasted Vegetable which are collected in the local market, Preparing the Sugar and Yeast Solution that helps on the fermentation process of the Effective Microorganism, testing the pH characteristic of the soil, And last is the Sealing and Fermentation Process where the Effective Microorganism were kept in a dark place for 7 days, Also 2 setups were prepared in this study for observing the growth of the mung bean, The Experimental Study where the Effective Microorganism was tested and Controlled Study where water only was tested.

RESULTS

After the observation on the growth of mung bean on The two setups, the results had shown that the Experimental Setup had shown a higher measurements with the Height of 13.83 cm and Leaf Area of 4.2cm rather than Controlled Setup with the height of 9.1 cm and Leaf Area of 2.2 cm , And the pH characteristic of the soil after the experimentation had shown to be red that indicates acidic, and soil with a pH characteristic of acidic is healthy to the plants.

DISCUSSIONS

The results had shown different measurements from the Experimental Setup with 13.83 cm on its height and 4.2cm on the leaf area and Controlled Setup with 9.1 cm of height and leaf area of 2.2 cm. This concludes that the Experimental Setup with Effective Microorganisms is effective on helping the growth of Mung Bean instead of the Controlled Setup with only water used. And, also the pH characteristic of the soil which is Acidic helps on the growth of the Mung Bean.