IOP Conference Series: Earth and

Environmental Science

PAPER • OPEN ACCESS You may also like

- Eco-enzyme enhanced the growth of rice
The physical and chemical characteristics of eco- cultivars
M R Defiani and I A Astarini
enzyme fermentation liquids from several - The maturity characterization of orange
fruit by using high frequency ultrasonic
compositions of local fruits and vegetables in echo pulse method
I Aboudaoud, B Faiz, E Aassif et al.
banyuwangi - EZY TO SPRAY (Eco-enzyme for Tobacco
Spray): Utilization of Eco-enzyme as an
Agent to Eliminate Cigarette Smoke Odor
To cite this article: A B Indraloka et al 2023 IOP Conf. Ser.: Earth Environ. Sci. 1168 012018 A F Sirait, Z A Azzura, M R Matondang et
al.

View the article online for updates and enhancements.

This content was downloaded from IP address 180.252.61.214 on 22/03/2024 at 08:45

5th International Conference on Food and Agriculture IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1168 (2023) 012018 doi:10.1088/1755-1315/1168/1/012018

The physical and chemical characteristics of eco-enzyme

fermentation liquids from several compositions of local
fruits and vegetables in banyuwangi

A B Indraloka1, A Istanti1* and S W Utami1

1)
State Polytechnic of Banyuwangi

*ari.istanti@poliwangi.ac.id

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.

1. Introduction
Waste is the residual of solid and liquid materials that are no longer used due to human activities [1].
According to Government Regulation Number 18 in 2008, concerned with waste management, waste
was categorized as a national problem. Hence, its management needs to be comprehensive, integrated
from upstream to downstream to provide economic benefits and health for the resident, be safe for the
environment, and change people's behavior. Waste processing services in Banyuwangi Regency are
primarily available in urban areas, whereas rural areas dominate Banyuwangi. The garbage handling
capacity in Banyuwangi Regency in 2017-2018 was + 3,566 m3/day or + 1.77 tons/day.
People produce waste, including organic waste, daily. Organic waste can be utilized if managed
appropriately. Organic waste comes from food scraps or household waste like vegetables and fruits. The
waste can be processed into various products, one of which can be processed into liquid Eco-enzyme.
Eco-enzyme is a type of organic compound produced by fermentation from fresh waste such as
vegetables and fruit peels [2]. It can be seen that the best eco-enzyme is a mixed composition of fruit
skin [3]. During fermentation, the liquid Eco-enzyme contains protease, lipase, and amylase enzymes
that can kill pathogens [4]. The composition of eco-enzyme using pineapple, orange, and tomato resulted

Content from this work may be used under the terms of the Creative Commons Attribution 3.0 licence. Any further distribution
of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.
Published under licence by IOP Publishing Ltd 1
5th International Conference on Food and Agriculture IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1168 (2023) 012018 doi:10.1088/1755-1315/1168/1/012018

in the optimum activity of the amylase enzyme at pH 6.5, while the lowest was at pH 3.07, which
indicated that the amylase enzyme activity was deficient at acidic pH and optimum at normal pH [2].
Eco-Enzyme can also be used as a liquid organic fertilizer for plants, a mixture of detergents, floor
cleaners, and pesticide residue cleaners. Eco-Enzyme from organic waste of fruit peels and vegetable
residues has been widely developed because it is effortless and economical. Using fruit peel and
vegetable waste for fermentation is very profitable because it can produce Eco-Enzyme, which contain
various nutrients such as nitrogen, phosphorus, and potassium. This research was conducted to
determine the best composition for the enzymatic content of the fermented Eco-Enzyme.

2. Materials and methods

2.1 Materials
The composition of primary materials in producing this Eco-Enzyme fermentation used vegetables and
fruit peel. The peel of the fruits and vegetables used was one of the sources of food, which contained
various kinds of carbohydrates, proteins, vitamins, minerals, and nutrients that were beneficial for plant
growth; around us, there were lots of fruits and vegetables that were known to have benefits for its
environment. The materials were green mustard, mangosteen rind, orange peel, and dragon fruit rind.
The composition of materials is shown in table 1.

Table 1. Material composition for Eco-Enzyme

No Materials Function
1 Mixed composition Main materials for Eco-Enzyme
(mangosteen, orange, dragon
fruit, and green mustard)
2 Molasses Fermentation trigger
3 Aquadest Solvent

2.2 Methods
This experiment design used RAL with four (4) treatments and three (3) replications, and the total
number of the experimental unit was twelve (12) units. The factors used in this research were the use of
green mustards, mangosteen rind, orange peel, and dragon fruit rind as microorganisms source for
making liquid Eco-Enzyme, fermentation triggered from molasses solution. Some physical tests were
also carried out, including color, aroma, and pH. Amylase Enzyme testing was carried out in the second
month after making the liquid Eco-Enzyme, while physical testing was carried out in the third month.
The following were the details of each treatment; P1: green mustard + mangosteen rind, P2: green
mustard + orange peel, P3: green mustard + dragon fruit rind, and P4: green mustard (control). The
fermentation process of the liquid Eco-Enzyme is based on the Eco-Enzyme Nusantara Manufacture
Module (2021). The following figure is a flow diagram of the process for making liquid Eco-Enzyme
(Figure 1).

2
5th International Conference on Food and Agriculture IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1168 (2023) 012018 doi:10.1088/1755-1315/1168/1/012018

Tools and Materials Preparation

Weighing and Measuring Materials

Mixing Molasses and Leftover of Fruits and Vegetables

Fermentation for 3 Months

Eco-Enzyme Result can be Applied

Figure 1 Eco-Enzyme Fermentation Production Flowchart

3. Result and discussion

3.1 Result
The results of the research analysis with the main parameter amylase enzyme and supporting parameters
include pH, volume, and temperature. This research used 4 (four) types of treatment or composition of
ingredients such as green mustards + mangosteen rind, green mustards + orange peel, green mustards +
dragon fruit peel, and green mustards (control). The result is shown in table 3 below.

Table 2. ANOVA Results of Amylase Enzyme and pH in Eco-Enzyme

F-Table
Parameter KTG KTP F-Count Anova
No 1% 5%
1. Amylase 0.015 0.425 301.5 **
7.59 4.06
Enzyme
2. pH 0.027 0.908 263.9 7.59 4.06 **
The results of the ANOVA test analysis of the amylase enzyme and pH in the liquid eco-enzyme
obtained F-Count (301.5) amylase enzyme and F-Calculated pH (263.9) greater than F-Table (7.59),
meaning all that treatments gave very significant effect on the amylase enzyme and pH.

3
5th International Conference on Food and Agriculture IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1168 (2023) 012018 doi:10.1088/1755-1315/1168/1/012018

Table 3. Average Result of Amylase Enzyme Analysis and PH in Liquid Eco-Enzyme

Treatments
No Parameter
P1 P2 P3 P4
1 Amylase Enzyme 0.30b 0.38b 0.11a 0.16a
2 pH 3.47 b 2.29 a 2.33 a 3.47 b
From Table 4, it can be informed that the results are significant, so it is necessary to carry out other
Honest Significance Difference (HSD) tests on the effect of material composition, which can be seen
through the parameters of the amylase enzyme and pH in the liquid eco-enzyme. The amylase enzymes
P1 and P2 had a significant effect, but P3 and P4 had no considerable impact on P1 and P2. While the
pH of P1 had no significant effect on P2 and P3, P4 had a substantial effect on P1.

Table 4.Volume Analysis Results in Liquids Eco-Enzyme

Treatments
No Parameter
P1 P2 P3 P4
1 Volume (%) 0.55 0.54 0.63 0.67
o
2 Temperature ( C) 27 28 27 28
The results of the volume and temperature analysis on liquid eco-enzyme at a temperature of 27°C
were found in P1 of 0.55% with the composition of the ingredients in the form of green mustards +
mangosteen rind than in P3 of 0.63% with an arrangement of green mustards + dragon fruit peel, while
in temperature of 28°C, P2 treatment of 0.54% with the composition of the material in the form of green
mustards + orange peel, and P4 of 0.67%, with a piece of green mustards (control).

Table 5. Results of Eco-Enzyme Color and Aroma Analysis

No Parameter Treatment
P1 P2 P3 P4
1 Color Dark brown Brown Light brown Brown
2 Aroma Light Fresh Fresh sour Fresh sour Fresh sour
sour

The results showed that the color and aroma of Eco-Enzyme gave very different changes in each
treatment. The development of the P1 treatment was dark brown and had a light sour fresh scent. P2 was
brown and had a fresh, rotten smell. P3 has a light brown color and a fresh sour aroma, while P4 has a
brown color and a fresh sour aroma.

3.2 Discussion
3.2.1 Effect of material composition on enzymatic content
The amylase enzyme activity test results showed a change in the amylase enzyme activity caused by
pH. The results of data analysis on the optimal movement of the amylase enzyme in the eco-enzyme
were 0.38 L/gr with a pH of 5.84 at P2, the composition of the ingredients in the form of green mustards
+ oranges. Meanwhile, the lowest amylase enzyme activity was around 0.11 L/gr with a pH when tested,
which was 5.88 at P3 with the composition of the ingredients in the form of green mustards + dragon
fruit. Enzyme activity has a maximum activity contained in a specific pH range which is called the
optimum pH value [5]

4
5th International Conference on Food and Agriculture IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1168 (2023) 012018 doi:10.1088/1755-1315/1168/1/012018

The results of fermentation in the liquid eco-enzyme showed that it had a significant effect (P<0.05)
on the activity of the amylase enzyme and obtained F-Count (301.5) greater than F-Table 1% (7.59) and
F-Table 5 % (4.06). The analysis results of the activity of amylase enzyme were found to be the lowest
value at P3 with the composition of ingredients in the form of red dragon fruit + green mustards with a
pH of 5.88. According to research [2] that the activity of the amylase enzyme is deficient in acidic
conditions and increases at neutral pH. The amylase enzyme in the fermentation process processes the
starch contained in the composition of the ingredients to produce glucose syrup into alcohol.

3.2.2 Effect of material composition on color of eco-enzyme

The results showed a change in color after fermentation for three months. In treatment, P1 has a dark
brown color due to microorganisms used using mangosteen rind. As a brown color using a citrus fruit
rind composition, P4 has a brown color with a piece of vegetable ingredients, and P3 has a light brown
color, which uses dragon fruit rind. Eco-Enzyme has different starting and ending colors. Generally, the
color of the Eco-Enzyme solution in the 3rd month will be light brown to dark brown. This is because
there are fungi that grow on the Eco-Enzyme. Besides that, it was also caused by the sludge of vegetable
and fruit peel, so that filtered out perfectly.
In turn, during the filtering processes of color, the color produced by Eco-Enzyme is also related to
the fermentation process. The results of observations made by Eco-Enzyme have a dark brown color
due to the composition of the Eco-Enzyme material used, which was fruit and vegetable peels with a
mixture of molasses as a carbon source. The color of the Eco-Enzyme is also obtained because of the
molasses sugar used so that the Eco-Enzyme is harvested successfully. It should be remembered that the
waste of the fruit peel and vegetables used in this research are raw and not rotten. If the materials used
are horrible, then the Eco-Enzyme harvested will be black and contain some scabs [6]

3.2.3 Effect of the composition on eco-enzyme fermentation

The fermentation results of liquid eco-enzyme from fruit and vegetable peel waste composition showed
differences and influences on amylase enzyme activity, pH, temperature, and volume. The high value
of amylase enzyme was found in P2 with the piece of green mustard + orange peel. In addition, the eco-
enzyme does not take too much volume shrinkage. The pH levels in the resulting eco-enzyme ranged
from 2.33 to 3.48 at acidic temperatures. In the results of this research, it was found that the best
composition was at P2 with the piece of the ingredients in the form of green mustard + orange peel.

3.2.4. Effect of material composition on eco-enzyme aroma

The results showed that Eco-Enzyme with a raw material of mangosteen rind tends to ferment faster
than the other treatments, lots of gas production indicate this in the early weeks of fermentation, and
change in the aroma of Eco-Enzyme to acid occurs in a short time. Samples of orange peel and dragon
fruit fermentation process are not as fast as mangosteen rind. The gas produced during fermentation is
low, so the aroma produced is not too intense with the sour smell. However, this is compared to raw
materials that only use vegetables (control) undergoing a fermentation process at the beginning until the
second week were produced low gasses. However, the gas still had until the third month, which indicates
that the fermentation process is still running in slow conditions [7].
The aroma produced by Eco-Enzyme fermentation is very sour or concentrated. Fruit and vegetable
peels used in this research were mangosteen rind, citrus fruit, dragon fruit, and green mustard [8]. The
Eco-Enzyme has a foul smell or aroma. This sour aroma is caused by the presence of fruit peel that has
started to rot, so bacterial growth activity takes place very quickly, and a lot of gas is produced in a short
time. The gas produced is not removed entirely and routinely, even when it is left for a few days, so the
Eco-Enzyme can be harvested if there are bacteria in the solution. The bacteria would cause a foul odor
or aroma in the Eco-Enzyme solution.

5
5th International Conference on Food and Agriculture IOP Publishing
IOP Conf. Series: Earth and Environmental Science 1168 (2023) 012018 doi:10.1088/1755-1315/1168/1/012018

4. Conclusion
The composition of the material on the enzymatic content in fermented eco-enzyme has a significant
effect (P<0.05) on the amylase enzyme and pH. The best arrangement is P2, which contains green
mustard and oranges. The HSD (Honest Significant Difference) results in amylase enzyme activity were
found in the P2 treatment with a value of 1.15%. The composition of the ingredients affects the color
and aroma, which is obtained as a brown color and a sour smell.

References
[1] Ratna, D. A. P., Samudro, G., & Sumiyati, S. (2017). Pengaruh Kadar Air Terhadap Proses
Pengomposan Sampah Organik Dengan Metode Takakura. Jurnal Teknik Mesin, 6 2 , 63.
https://doi.org/10.22441/jtm.v6i2.1192
[2] Galintin, O., Rasit, N., & Hamzah, S. (2021). Production and characterization of eco enzyme
produced from fruit and vegetable wastes and its influence on the aquaculture sludge.
Biointerface Research in Applied Chemistry, 11 3 , 10205–10214.
https://doi.org/10.33263/BRIAC113.1020510214
[3] Suryani, S., Sariani, S., Earnestly, F., Marganof, M., Rahmawati, R., Sevindrajuta, S., Indra Mahlia,
T. M., & Fudholi, A. (2020). A comparative study of virgin coconut oil, coconut oil, and palm
oil in terms of their active ingredients. Processes, 8 4, 1–11.
https://doi.org/10.3390/PR8040402
[4] Arun, C., & Sivashanmugam, P. (2015). Investigation of the biocatalytic potential of garbage enzyme
and its influence on stabilization of industrial waste-activated sludge. Process Safety and
Environmental Protection, 94 C 471–478. https://doi.org/10.1016/j.psep.2014.10.008
[5] Ningsih D.,R., Rastuti, U., Kamaludin, R. (2012). Karakterisasi Enzim Amilase dari Bakteri Bacillus
amyloliquefacien. Prosiding seminar nasional ”Pengembangan Sumber Daya Pedesaan dan
Kearifan Lokal Berkelanjutan II” Purwokerto, 27-28 Nopember: 978–979.
[6] Rohmah, N. U., Astuti, A. P., & Maharani, E. T. W. (2020). Organoleptic Test of The Ecoenzyme
Pineapple Honey With variations in Water Content. Seminar Nasional Edusainstek, 408–413.
[7] Jannah, M., Firdha, N., Aniswah Idrus, H., & Alicia Farma Jurusan, S. (2021). Organoleptic Test of
Eco-Enzyme Products from Vegetable and Fruit Waste. Universitas Negeri Padang, 01 2021 ,
198–205. https://doi.org/10.24036/prosemnasbio/vol1/29
[8] Ronny, M. I. (2019). Pemanfaatan Sampah Buah Dan Sampah Sayuran Sebagai Eco Enzyme Untuk
Penyubur Tanaman. Media Komunikasi Sivitas Akademika Dan Masyarakat, 22 1, 61–65.
https://journal.poltekkes-mks.ac.id/ojs2/index.php/Sulolipu/article/view/2684.