Pupuk K-BioBoost Tingkatkan hasil petani KSB (Kab. Sumbawa Barat)

K-BioBoost

Sumbawa Barat, TMNews – Kehadiran pupuk K-Bioboost di Kabupaten Sumbawa Barat, kini mulai dirasakan manfaatnya oleh sejumlah petani setempat.Para petani mengaku setelah menggunakan pupuk K-Bioboost hasil pertaniannya meningkat.

Salah serorang petani padi asal Desa Banjar Taliwang, Iis Suprianto mengaku pada musim panen terakhir setelah menggunakan pupuk K-Bioboost terjadi peningkatan hasil produksi yang dirasakan, padahal penggunaan pupuk K-Bioboost hanya 2 kali dari 3 kali penyemprotan sesuai aturan sebenarnya.“Alhamdulillah, dengan menggunakan pupuk ini hasil panen kami meningkat, kalau sebelum menggunakan pupuk ini kami panen sebanyak 152 takaran kaleng (belik-red), pada panen kali ini setelah menggunakan pupuk K-Bioboost kami panen dengan hasil 186 takaran.” akunya.

Hebatnya lagi menurut Iis, setelah menggunakan pupuk K-Bioboost jangka waktu panen lebih cepat, bila dibandingkan dengan petani sekitar, atau sebelum menggunakan pupuk tersebut, dan hasil padi yang dipanen nampak lebih berisi.

Petani lainnya, Jamaluddin asal Sebubuk Kelurahan Kuang Taliwang, juga mengakui kelebihan pupuk K-Bioboost, ia mencoba penggunaan pupuk ini pada dua jenis tanaman yakni tanaman padi dan tanaman sayur terong.

Pada tanaman terong yang ditanam disekitar halaman rumahnya, terjadi perbedaan antara tanaman terong yang menggunakan pupuk K-Bioboost dengan yang tidak menggunakan.Ia sengaja membuat perbandingan dengan mengatur tanaman terong ini bersebelahan.

“Hasilnya nampak jelas, batang pohon kelihatan besar dan daun tanaman terong melebar, sedangkan yang tidak menggunakan pupuk K-Bioobost baik batang dan pohon nampak kecil dengan perbandingan 1 berbanding 4” ujarnya.

Begitupula pada jenis tanaman padi, ia menjelaskan sejauh ini sudah melakukan 2 kali penyemprotan, yang pertama 3 hari sebelum padi ditanami dan kedua setelah padi berumur 1 bulan, dan saat ini setelah usia tanaman padinya berumur 1 bulan setengah, kelihatan menunjukkan kemajuan yang begitu pesat.

Menurutnya, saat ini batang padi tumbuh hingga 19 batang padahal hanya ditanami antara 1 hingga 2 butir bibit padi, selain itu batang padi nampak begitu besar dan kokoh.Bila dibandingkan sebelum menggunakan Pupuk K-Bioobost sejauh ini perbedaannya sangat jauh.

“Perbedaan tersebut juga dapat kami lihat di ladang pertanian sebelah kami yang tidak menggunakan Pupuk ini, dimana waktu tanam kami sama namun perkembangannya berbeda, ladang disebelah kami tersebut sejauh ini baru tumbuh maksimal 6-10 batang dari 4-8 bibit padi yang ditanam” jelas Jamaluddin.

Sesuai aturannya, Jamaluddin akan melakukan 1 kali lagi penyemprotan dengan pupuk K-Bioboost yakni pada saat padi sudah membunting.Mengenai penggunaan pupuk lain yang biasa digunakan selama ini, seperti pupuk urea menurut Jamaluddin, tetap digunakan seperti biasa,hanya saja penggunaanya diturunkan hingga 50 persen.

“Nah justru itu kelebihan setelah kami mencoba pupuk K-Bioboost ini, sesuai anjuran sejauh ini kami bisa mengurangi 50 persen penggunaan pupuk urea, namun hasilnya justru lebih maksimal” tandasnya.

Pupuk K-Bioboost merupakan produk terbaru dari perusahaan K-LINK Indonesia, dan produk ini dipasarkan melalui Sistem pemasaran jaringan atau Network marketing.

Anggota Leaders Club atau Konsultan bisnis produk K-LINK di Sumbawa Barat, Sihabudin, AP menjelaskan, produk pupuk K-Bioboost terdaftar secara resmi di Departemen Pertanian, merupakan pupuk tanah organik berbentuk cairan yang telah diuji coba selama puluhan tahun oleh penemunya, Ir H.Cecep Suhendar,M.Si pakar pertanian asal Bandug alumnus Institut Pertanian Bogor, sebelum dipasarkan ke masyarakat.

Menurutnya pupuk ini, sangat aman dan ramah lingkungan karena bukan dari bahan kimia, pupuk ini dijamin mampu meningkatkan produktivitas pertanian untuk segala jenis tanaman antara 20 hingga 40 persen.

Aturan pakai pupuk ini dijelaskan mantan camat Maluk ini, yakni dengan melakukan penyemprotan pada tanah ladang atau sawah yang akan ditanami selama 3 kali, kalau pada jenis tanaman padi yakni penyemprotan pertama dilakukan 3 hari sebelum tanam, saat padi berumur 1 bulan dan penyemprotan terakhir saat padi sudah mulai membunting.

CM.Sihabudin

“ Penggunaan pupuk ini, ukurannya untuk 1 liter kemasan digunakan untuk  lahan seluas setengah hektar, dan takarannya untuk 1 tangki penyemprotan menggunakan 7 takaran tutup botol pupuk ini yang dicampur dengan air yang bersih, asal jangan dengan air yang mengandung kaporit, kelebihan dosis dari aturan sebenarnya pun tidak masalah dan justru semakin bagus, karena pupuk ini bukan dari bahan kimia” jelas Sihabuddin.

Sementara itu, Manager Stockis K-LINK Sumbawa Barat, Yenni Anggraini mengaku sejak beredar 4 bulan yang lalu di KSB, permintaan akan pupuk K-Bioboost terus meningkat, diharapkan dengan kehadiran pupuk ini, dapat membantu petani KSB mendapatkan hasil produksi yang berlipat ganda.

“Kami optimis dengan kehadiran pupuk K-Bioboost dapat membantu petani kita mendapatkan kesejahteraan, dan kami sebagai suplier produk ini di KSB siap membantu menyediakan stock yang lebih banyak kedepan seiring permintaan petani kita” terangnya, seraya menambahkan bahwa permintaan akan pupuk tersebut sejauh ini merata di seluruh KSB.(TM-1/Adv).

Sumber : TMNews Sumbawa Barat

Persyaratan Teknis Pupuk Organik . . .

PERSYARATAN TEKNIS PUPUK ORGANIK
BERDASARKAN PERATURAN MENTERI PERTANIAN RI No.02/PERT/HK.060/2/2006 TANGGAL : 10 FEBRUARI 2006 TENTANG PUPUK ORGANIK DAN PEMBENAH TANAH
No	Parameter	Persyaratan
		Padat	Cair
1	C-Organik (%)	> 12	≥  4,5
2	C/N rasio	10 - 25
3	Bahan ikutan (%)
	(kerikil, beling, plastik)
4	Kadar air (%)
	- Granule	4 - 12
	- Curah	13 - 20
5	Kadar logam berat (ppm) :
	- As (Arsen)	≤ 10	≤ 10
	- Hg (Mercury)	≤ 1	≤ 1
	- Pb (Timbal)	≤ 50	≤ 50
	- Cd (Cadmium)	≤ 10	≤ 10
6	pH	4 - 8	4 - 8
7	Kadar total (%) :
	- P2O5  (Senyawa Fosfat)	< 5	< 5
	- K2O   (Senyawa Potasium)	< 5	< 5
8	Kadar unsur mikro (%) :
	- Zn (Seng)	Maks. 0,5	Maks. 0,25
	- Cu (Tembaga)	Maks. 0,5	Maks. 0,25
	- Mn (Mangan)	Maks. 0,5	Maks. 0,25
	- Co (Kobal)	Maks. 0,002	Maks. 0,005
	- B   (Boron)	Maks. 0,25	Maks. 0,125
	- Mo (Molibden)	Maks. 0,001	Maks. 0,001
	- Fe (Besi)	Maks. 0,4	Maks. 0,04
9	Mikroba patogen (E. coli. Salmonella sp) (sel/g)	Dicantumkan	Dicantumkan

Keterangan : 

• Untuk C-organik 7 - 12% dimasukan sebagai pembenahan tanah 

Sumber : http://litbang.deptan.go.id

Tempe Master in Japan

An Indonesian resident in a mountainous area in Kyoto, Japan, has put his heart and soul into making tempeh, Indonesian fermented soybean cake, with the goal of distributing it in Japan and ultimately worldwide.

Mr. Rustono

Rustono lives with his Japanese wife, Tsuruko Kuzumoto, and two daughters in a house adjacent to their workshop, about 30 minutes by car from JR Katata Station. The couple, both 40, say their daughters, aged 8 and 10, also help them pack tempeh, giving them a great deal of family time.

Packages of soybeans mixed with mould known as Rhizopus oligosporus are lined up on shelves in a fermentation room where the temperature is kept at 32 degrees Celcius with moderate moisture. “The mould in tempeh breathes and grows, so Indonesians who make it take care of it like their children,” Rustono said.

Tempeh, which originates on the island of Java, is a staple that is sold fresh at morning markets in Indonesia.

According to Rustono, a recipe in which strips of thinly sliced tempeh are stewed with such ingredients as red onions and garlic, and seasonings such as Indonesian ketchup before being deep-fried is very popular in the country.

Kuzumoto added, “Tempeh also can be eaten simmered in miso soup, but I often deep-fry it with (the flour and spices for fried chicken) because tempeh cooks well in oil.”

She first met Rustono during a trip to Indonesia in 1995 at a hotel where he worked in Yogyakarta. Rustono came to Japan in October 1997, and the couple married and started living in Uji, Kyoto Prefecture.

“I was dreaming of getting into the food business in Japan,” Rustono said, adding that he was also interested in traditional Japanese culture. Rustono began working at a confectionery in Uji where he had carefully observed inspection procedures and quality control techniques, and he later worked at a food factory chopping vegetables for another two years. It was around that time Rustono got the idea to make tempeh.
“I wanted to introduce an Indonesian ingredient to Japanese. I finally came up with tempeh, which is a delicious and healthy Indonesian food that has been popular in the US,” he said. As tempeh does not have a distinctive flavour, Rustono hoped Japanese would eat it fresh with soy sauce and other seasonings.

Based on a recipe his mother got from a neighbour, Rustono and his wife made 40 packages of tempeh daily. However, over a four-month stretch, they ran into difficulties that they suspected might have been due to the weather conditions in Japan. “The tempeh moulds didn’t promote fermentation in the soybeans, and the beans turned brownish,” Kuzumoto said.

Rustono added he knew little about making tempeh at the time and was unaware of the ideal temperature for fermentation or water quality issues. One day, after using spring water taken from a shrine in Fushimi Ward, Kyoto, he found that his soybeans had fermented and become covered with a white mat of mycelia. “The tempeh looked right, but I wasn’t sure whether it was good enough for the market,” Rustono said. So he made a trip to Indonesia and vastly increased his knowledge by visiting about 60 tempeh producers. In 2000, the couple moved to Otsu from Uji to look for clear water and established the Rusto’s Tempeh brand.

To make tempeh, whole soybeans are soaked in water for a few hours and then boiled. The boiled soybeans are then resoaked, cut in half and hulled before washing. The beans are then mixed with mould until the white mycelium binds the soybeans into a compact cake.

Rustono follows a similar cooking process as that practiced widely across Indonesia. The soybeans are cooked, the skins are removed and then rice yeast is added for fermentation, which takes several days.

The tempeh sometimes travels to clients hundreds of kilometers away via a cargo company which uses a chilled storage facility. “We freeze our tempeh so that it lasts longer and stays fresh during shipment,” he said. The fermented tempeh is then frozen before shipment. “We’ll know the quality of the tempeh when we open the door (of the fermentation room),” Rustono said. “If it’s good, it will have a sweet, nutty aroma. If it’s bad, it will smell strongly of ammonia.”

Many Indonesian customers have said the couple’s tempeh reminds them of home, while its mild taste is favoured among the Japanese. Hoping to develop a global clientele from a Japan base, Rustono said, “As Japan has strict food hygiene and quality control requirements, hopefully people in the US or Europe will have confidence in the quality of our tempeh.”

Mr.Rustono & His Wife Tsuruko Kuzumoto

Assisted by his wife and two children, who are seven and 10 years old, Rustono produces about 3,500 pieces of tempeh every five days. “The profits have allowed us to buy a 2,000 square-meter plot of land. I dream of building a bigger factory that can produce 10,000 pieces of tempeh (every five days) so I can supply tempeh to big supermarkets.

“That is my dream, to become a ‘tempeh king’ and dominate the tempeh market in Japan,” he said.

In Indonesia, where tempeh is widely available and inexpensive, people may think nothing of this food. But Rustono’s expertise has seen him invited to universities in Japan to speak as a guest lecturer.

“I am proud that I can promote Indonesia even though  just via tempeh,” Rustono said.

Rusto’s Tempeh, has become widely popular with his customers, 60 percent of whom are Japanese.

*The news about Rustono and his tempeh has been published previously by The Daily Yomiuri, Asia News Nation, The Brunei Times*

News Sources : The Brunei Times, The Jakarta Post,

Photo Sources : The Jakarta Post, Kompas