Empowering Village Women through Circular Economy: Transformation of Organic Waste into Eco-friendly Biopesticide in Ulak Segelung Village
How to cite (AJARCDE) :
This research aims to empower village women in Ulak Segelung Village through a circular economy approach by transforming organic waste into environmentally friendly biopesticides. Local communities face the dual challenges of high levels of unmanaged household organic waste, farmers' dependence on synthetic chemical pesticides, and women's low economic independence. Using a participatory empowerment model, the program involved 30 homemakers in hands-on training of EM Bokashi anaerobic fermentation technology. The program's effectiveness was evaluated using a One-Group Pretest-Posttest design. The results showed significant improvements in participants' capacity; technical knowledge increased from 48% to 86%, and practical skills rose from 40% to 82%. Environmentally, the initiative increased organic waste collection by 175% (from 8 kg to 22 kg/week). The biopesticide produced (25 liters/week) showed 55% efficacy in reducing pest intensity in local farmlands. Economically, the establishment of the Women's Business Group successfully commercialized the product with 87.5% sales growth in the second month. The study concluded that the program succeeded in creating a circular economy model that reduces environmental pollution while providing a new independent source of income for village women. The study recommended standardizing product legality and expanding market networks.
Contribution to Sustainable Development Goals (SDGs):
SDG 1: No Poverty
SDG 5: Gender Equality
SDG 12: Responsible Consumption and Production
SDG 15: Life on Land
[1] G. M. Daraban, R.-M. Hlihor, and D. Suteu, "Pesticides vs. Biopesticides: From Pest Management to Toxicity and Impacts on the Environment and Human Health," Toxics, vol. 11, no. 12, p. 983, Dec. 2023, doi: 10.3390/toxics11120983.
[2] A. A. A. Aioub et al., "Back to the origins: biopesticides as promising alternatives to conventional agrochemicals," Eur. J. Plant Pathol., vol. 169, no. 4, pp. 697–713, Aug. 2024, doi: 10.1007/s10658-024-02865-6.
[3] S. A. Siddiqui et al., "Phytochemicals and bioactive constituents in food packaging - A systematic review," Heliyon, vol. 9, no. 11, p. e21196, Nov. 2023, doi: 10.1016/j.heliyon.2023.e21196.
[4] B. M. Pai, "Anti-microbial Efficacy of Soursop Leaf Extract ( Annona muricata ) on Oral Pathogens: An In-vitro Study," J. Clin. DIAGNOSTIC Res., 2016, doi: 10.7860/JCDR/2016/18329.8762.
[5] N. Manikome and M. Handayani, "Effectiveness Test of Soursop Leaf Extract and Papaya Leaf Extract Combination Against Spodoptera litura on Chili Plants in Tobelo City," Agrikan J. Agribisnis Perikan., vol. 13, no. 2, pp. 253–259, Dec. 2020, doi: 10.29239/j.agrikan.13.2.253-259.
[6] P. S. Lew, N. N. L. Nik Ibrahim, S. Kamarudin, N. M. Thamrin, and M. F. Misnan, "Optimization of Bokashi-Composting Process Using Effective Microorganisms-1 in Smart Composting Bin," Sensors, vol. 21, no. 8, p. 2847, Apr. 2021, doi: 10.3390/s21082847.
[7] J. M. Kiruba N and A. Saeid, "An Insight into Microbial Inoculants for Bioconversion of Waste Biomass into Sustainable 'Bio-Organic' Fertilizers: A Bibliometric Analysis and Systematic Literature Review," Int. J. Mol. Sci., vol. 23, no. 21, p. 13049, Oct. 2022, doi: 10.3390/ijms232113049.
[8] V. E. Zamudio-Sosa et al., "Microbial Fermentation: A Sustainable Strategy for Producing High-Value Bioactive Compounds for Agriculture, Animal Feed, and Human Health," Appl. Microbiol., vol. 6, no. 1, p. 17, Jan. 2026, doi: 10.3390/applmicrobiol6010017.
[9] K. S. Muthuvelu et al., "Biopreservative technologies of food: an alternative to chemical preservation and recent developments," Food Sci. Biotechnol., vol. 32, no. 10, pp. 1337–1350, Sep. 2023, doi: 10.1007/s10068-023-01336-8.
[10] Y. He, P. Degraeve, and N. Oulahal, "Bioprotective yeasts: Potential to limit postharvest spoilage and to extend shelf life or improve microbial safety of processed foods," Heliyon, vol. 10, no. 3, p. e24929, Feb. 2024, doi: 10.1016/j.heliyon.2024.e24929.
[11] P. Lidder, A. Cattaneo, and M. Chaya, "Innovation and technology for achieving resilient and inclusive rural transformation," Glob. Food Sec., vol. 44, p. 100827, Mar. 2025, doi: 10.1016/j.gfs.2025.100827.
[12] Y. Zhang et al., "Lactic Acid Bacteria as the Green and Safe Food Preservatives: Their Mechanisms, Applications and Prospects," Foods, vol. 15, no. 2, p. 241, Jan. 2026, doi: 10.3390/foods15020241.
[13] K. S. Nisa and E. Purwani, "The Effect of Brown Sugar Addition on Total Lactic Acid Bacteria (LAB) and Total Dissolved Solids (TDS) of Young Coconut Water (Cocos nucifera L.) Probiotic Drinks," in Proceedings of the International Conference on Health and Well-Being (ICHWB 2022), 2023, pp. 133–142. doi: 10.2991/978-94-6463-184-5_13.
[14] T. M. Destro, D. da F. Prates, L. S. Watanabe, S. Garcia, G. Biz, and W. A. Spinosa, "Organic brown sugar and jaboticaba pulp influence on water kefir fermentation," Ciência e Agrotecnologia, vol. 43, 2019, doi: 10.1590/1413-7054201943005619.
[15] V. Postigo, M. García, J. Crespo, L. Canonico, F. Comitini, and M. Ciani, "Bioactive Properties of Fermented Beverages: Wine and Beer," Fermentation, vol. 11, no. 5, p. 234, Apr. 2025, doi: 10.3390/fermentation11050234.
[16] M. Lin, X. Liu, Q. Xu, H. Song, P. Li, and J. Yao, "Aroma?active components of yeast extract pastes with a basic and characteristic meaty flavour," J. Sci. Food Agric., vol. 94, no. 5, pp. 882–889, Mar. 2014, doi: 10.1002/jsfa.6330.
[17] C. S. Tucker and K. K. Schrader, "Off?flavors in pond?grown ictalurid catfish: Causes and management options," J. World Aquac. Soc., vol. 51, no. 1, pp. 7–92, Feb. 2020, doi: 10.1111/jwas.12672.
[18] N. Ikramina, R. Rehana, R. A. Prasetya, and D. W. Kurniawan, "Formulation and Evaluation of Soursop (Annona muricata) Leaf Extract Nanoemulgel Against Propionibacterium acnes," Borneo J. Pharm., vol. 7, no. 4, pp. 374–384, Nov. 2024, doi: 10.33084/bjop.v7i4.5977.

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.