Penentuan Karakteristik dan Efektivitas Eco Enzyme Berbahan Dasar Limbah Organik yang Berbeda sebagai Pengawet Buah Tomat (Solanum esculentum MILL.)

Determination of The Characteristics And Effectiveness of Eco enzyme Based on Different Organic Waste For The Preservation of Tomato Fruit (Solanum esculentum Mill)

Abstract

Eco enzyme is a solution of complex organic substances produced by the fermentation of organic waste, sugar and water. Eco enzyme liquid is dark in color and has a strong sour/fresh aroma (Hemalitha and Visantini, 2013). Eco enzyme contains acid and alcohol compounds which act as antimicrobials. The aim of this research was to determine the characteristics of eco enzyme based on five organic wastes, namely eco enzyme made from banana peels, eco enzyme made from lemon peel, eco enzyme made from pineapple peel, eco enzyme made from pieces of spinach stems and leaves, and eco enzyme made from cassava leaves and to know the effectiveness of eco enzyme in the preservation process of tomatoes. The study consisted of 2 research phases, namely quantitatively determining the characteristics of eco enzyme based on five organic materials and determining the effectiveness of the eco enzymeter in the preservation process of tomatoes. of 3.42. The highest total acid was found in the P5 treatment of 5.25%, the highest LAB and yeast populations were found in the P4 treatment, namely 2.34 Log CFU/ml and 2.02 Log CFU/ml. The effectiveness of the five eco enzyme products on the best preservation of tomatoes was found in the P4 treatment, which was 70%.

Keywods: Eco Enzyme, Organic Waste, Tomatoes.

 

Abstrak

Eco enzyme merupakan larutan zat organik kompleks yang dihasilkan oleh fermentasi limbah organik, gula dan air. Cairan eco enzyme berwarna gelap dan memiliki aroma asam/segar yang kuat (Hemalitha dan Visantini, 2013). Eco enzyme mengandung senyawa asam dan alkohol yang sangat berperan sebagai antimikroba. Penelitian ini bertujuan untuk mengetahui karakteristik eco enzim berbasis lima limbah organik, yaitu eco enzyme berbahan dasar kulit pisang, eco enzyme berbahan dasar kulit jeruk lemon, eco enzyme berbahan dasar kulit nanas, eco enzyme berbahan dasar potongan batang dan daun bayam, dan eco enzyme berbahan dasar daun singkong serta mengetahui efektifitas eco enzyme terhadap proses pengawetan buah tomat. Penelitian terdiri dari 2 tahap penelitian yaitu, penentuan karakteristik eco enzyme yang berbasis lima bahan organik secara kuantitatif dan penentuan efektifias eco enzyme terhadap proses pengawetan buah tomat. Hasil penelitian menunjukkan karakteristik eco enzyme berbasis lima limbah organik yaitu keasaman (pH) tertinggi terdapat pada perlakuan P2 sebesar 3,42. Total asam tertinggi terdapat pada perlakuan P5 sebesar 5,25%, populasi BAL dan populasi yeast tertinggi terdapat pada perlakuan P4 yaitu 2, 34 Log CFU/ml dan 2,02 Log CFU/ml. Efektifitas lima produk eco enzyme terhadap tingkat keawetan buah tomat terbaik terdapat pada perlakuan P4 yaitu 70 %.

Kata Kunci: Eco Enzyme, Limbah Oranik, Buah Tomat.