In summary, fermented plant juice emerges as a valuable tool in the arsenal of sustainable agriculture, contributing to improved plant nutrition, soil health, and overall ecosystem resilience. Its cost-effectiveness, adaptability, and environmental benefits make it a compelling option for farmers seeking holistic and eco-friendly approaches to crop management. Continued research and widespread adoption of fermented plant juice can further contribute to the promotion of sustainable and regenerative agricultural practices.

RUJUKAN
Miller, S. A., Ikeda, D. M., Weinert Jr, E., Chang, K. C., McGinn, J. M., Keliihoomalu, C., & DuPonte, M. W. (2013). Natural Farming: fermented plant juice. Tropical Agriculture and Human Resouces, 2, 1-7.

Siti, Z. S., Abdul, S. J., Md, A. A., & Farzad, A. (2017). Effects of fermented plant juice and fruit juice on growth and yield of tomato for sustainable practices. Bangladesh Journal of Botany, 46(1 Suppl.), 405-412.