PRODUCTION, CHARACTERIZATION AND ANTIBACTERIAL ACTIVITIES OF ECO-ENZYME FROM FRUIT AND VEGETABLE WASTES Vinda Maharani Patricia, Farendina Suarantika, Siti Hazar, Bertha Rusdi, Umi Yuniarni
Universitas Islam Bandung
Abstract
Eco-enzyme is a fermented fluid composed of organic waste, sugar, and water that produces a dark brown solution. The fermentation process then lasts three months. Then, following the harvest period, characterization is performed. The process of characterization consists of organoleptic testing and activity testing. In general, this study aims to compare organoleptic tests and their activities from 3 types of sugars used in the eco-enzyme fermentation process. This study showed that significant differences in the color organoleptic test, with the first variable producing a clear brown color and the other variable producing a turbid yellowish-brown color. In aroma testing, all eco-enzyme products produced a characteristic acidic odor at harvest. Eco-enzyme was screened of antibacterial activity against E. coli and S. aureus by dilution with various concentration (1.5625%, 3.125%, 6.25%, 12.5%, 25%, 50%, 100% v/v) and various control. The minimum inhibition concentration (MIC) was then tested by diffusion method to determine the inhibition zone with 3 replication using the higher concentration (50%, 75%, 100% v/v). The result showed that MIC of E. coli and S. aureus are 25% and 50%. The dilution test of eco-enzyme givesthe most effective concentration to inhibit both of bacteria at eco-enzyme 100% (v/v).
