The physical and chemical characteristics of eco-enzyme fermentation liquids from several compositions of local fruits and vegetables in banyuwangi

Abstract

The high population and horticultural production in Banyuwangi indirectly contribute to the number of landfills, where as much as 60% of the waste in the dump is organic, such as vegetables, fruit, and food. Therefore, a solution is needed to utilize waste from human activities as a helpful product and valuable, such as eco-enzymes. Eco-enzyme is the product of fermentation from organic waste such as vegetable, fruit, and sugar. Eco-enzyme can be used in agriculture, medicine, and others. This study aimed to analyze the compositions of fruit and vegetable that produce the highest quality eco-enzyme. The experimental design used Complete Randomized Design with four fruits and vegetables compositions replicated three times. The treatments were vegetable waste + orange peel; vegetable waste + dragon fruit peel, vegetable waste + mangosteen peel; and vegetable waste only as control. The results showed that the composition of vegetable waste + orange peel produced an eco-enzyme solution with the highest nitrogen content, amylase enzyme activity, and acidic pH. The color of eco-enzymes varied from light to dark brown. Meanwhile, the aroma of eco-enzymes has produced the smell of acid, which indicates that the fermentation process is taking place correctly.