Characteristics of Bokashi Pellet Using Different Binding Materials and Varying Levels of Concentration

Abstract

This study investigated the effects of different binders such as cassava flour, corn flour, and molasses at varying concentrations (1%, 2%, and 3%) on the physical properties and yield of Bokashi pellets. A two-factor analyses using completely randomized design with nine treatment combinations and three replications was employed to evaluate moisture content, pellet length, bulk density, and yield. Results revealed that the binder type and concentration interaction significantly influenced all measured parameters (p < 0.01). The use of 1% molasses produced the highest yield (97%), but has moderately high moisture and only moderate compaction, making it less ideal for other parameters. Increasing molasses concentration to 3% led to excessive moisture retention, negatively affecting pellet structure. In contrast, higher concentrations (3%) of cassava and corn flour improved pellet density and dry matter recovery due to their starch-based properties. Notably, 1% cassava flour produced the longest pellets, likely due to its gelatinization capacity and water retention behavior. Moisture content across treatments ranged from 34% to 40%, exceeding the ideal range for compost stability. Thus, post-processing drying is recommended to reduce moisture to 20-25%, enhancing microbial activity and shelf life. Based on the results, 1% molasses is suitable for maximizing yield, 3% cassava or corn flour is optimal for pellet density, and 1% cassava flour is ideal for pellet length. Future research should explore the inclusion of additional organic substrates such as poultry manure or vegetable waste, evaluate nutrient release and soil response, and examine the physical, chemical, and biological quality of Bokashi to ensure the broader applicability and sustainability of Bokashi pellet technology.