Pembuatan dan Analisis Karakteristik Eco-Enzyme Berbahan Dasar Kombinasi Kulit Buah: Nanas, Melon, Pepaya, dan Pisang

Abstract

Eco-enzyme merupakan larutan multifungsi yang dihasilkan melalui proses fermentasi dari sampah organik (kulit buah), gula dan air dengan perbandingan 3:1:10 dalam wadah plastik kedap udara. Waktu fermentasi eco-enzyme umumnya selama tiga bulan kemudian larutan disaring. Eco-enzyme memiliki manfaat sebagai anti-jamur, anti-bakteri, insektisida, agen pembersih. bahkan penyubur tanaman. Perbedaan bahan baku yang digunakan dalam pembuatan eco-enzyme menghasilkan sifat fisik, kimia, dan biologi yang berbeda. Penelitian ini bertujuan mengetahui karakteristik organoleptik, kimia dan biologi eco-enzyme berbahan kombinasi kulit buah: nanas, melon, pepaya, dan pisang. Kombinasi bahan baku eco-enzyme menggunakan dua variasi gula yaitu gula pasir (G1) dan gula merah (G2), dan empat variasi kombinasi kulit buah di antaranya nanas–melon (K1), nanas–pepaya (K2), melon-pepaya (K3) dan pisang-nanas-melon (K4). Analisis yang dilakukan meliputi uji organoleptik, pH, N-tersedia, N-total, P, K, C-organik, total populasi mikrob dan fungi. Hasil penelitian uji organoleptik terdapat perbedaan warna dan aroma pada setiap kombinasi. Nilai pH yang dihasilkan di antara 3,05 – 3,41. Hasil pengukuran N-total tertinggi terdapat pada perlakuan G1K3 yaitu sebesar 0,56%, P-total tertinggi pada perlakuan G2K2 dan G2K3 sebesar 0,06% dan 0,07%, K-total tertinggi pada perlakuan G2K4 yaitu sebesar 0,99%, dan C-organik pada perlakuan G1K4 menunjukkan nilai yang tertinggi sebesar 1,44%. Nilai pH dan kandungan unsur hara pada eco-enzyme belum memenuhi standar mutu pupuk organik cair. Analisis populasi mikrob dan fungi menggunakan metode total plate count (TPC). Analisis populasi mikrob mengalami penurunan total populasi pada fermentasi bulan ketiga kecuali perlakuan G1K3 dan G2K3 yang mengalami kenaikan. Begitu juga pada total populasi fungi mengalami penurunan pada fermentasi bulan ketiga.

Eco-enzyme is a multifunctional solution produced through a fermentation process from organic waste (fruit peel), sugar and water in a ratio of 3: 1: 10 in an airtight plastic container. The fermentation time of eco-enzymes is generally three months then the solution is filtered. Eco-enzymes have benefits such as anti-fungal, anti-bacterial, insecticide, cleaning agent, and even plant fertilizers. The difference in raw materials used to manufacture eco-enzymes results in different physical, chemical, and biological properties. This study aims to determine the physical, chemical, and biological characteristics of eco-enzymes made from a combination of pineapple, melon, papaya, and banana peels. The variety of eco-enzyme raw materials uses two variations of sugar, white sugar (G1) and brown sugar (G2), and four variations of fruit peel combinations consisted of pineapple-melon (K1), pineapple-papaya (K2), melon-papaya (K3) and banana-pineapple-melon (K4). The analysis included organoleptic tests, pH, available N, total N, total P, total K, C-organic, total population of microbe and fungal. The results of organoleptic test research have differences in color and scent in each combination. The resulting pH value is between 3.05 – 3.41. The highest total N measurement results were found in the G1K3 treatment at 0.56%, the highest total P in the G2K2 and G2K3 treatment at 0.06% and 0.07%, the highest total K in the G2K4 treatment at 0.99%, and the C-organic in the G1K4 treatment showing the highest value of 1.44%. The pH value and nutrient content in eco-enzymes have not met the quality standards of liquid organic fertilizers. Analysis of microbial and fungi populations using the total plate count (TPC) method. Microbial population analysis experienced a decrease in the total population in the third month of fermentation except for the G1K3 and G2K3 treatments which increased. Likewise, the total population of fungi decreased in the third month of fermentation.