EFFECT OF BAKER'S YEAST CONCENTRATIONS ON ECO ENZYME PRODUCTS BY THE FERMENTATION PROCESS

Nurul Kamaliya; Cucuk Evi Lusiani

doi:10.33795/distilat.v9i4.4173

Authors

Nurul Kamaliya Department of Chemical Engineering, Politeknik Negeri Malang, Soekarno Hatta Street No. 9, Malang 65141, Indonesia
Cucuk Evi Lusiani Department of Chemical Engineering, Politeknik Negeri Malang, Soekarno Hatta Street No. 9, Malang 65141, Indonesia

DOI:

https://doi.org/10.33795/distilat.v9i4.4173

Keywords:

acetic acid, eco enzyme, organic waste, organoleptic properties, TDS

Abstract

Eco enzyme is a liquid fermented from organic waste such as vegetable or fruit peels, brown sugar or molasses, water, and yeast. In the production of eco enzyme, yeast is used as a catalyst to accelerate the fermentation process, such as baker's yeast, one type of yeast that could be used. The purpose of this research is to determine how the concentration of baker's yeast affects the eco enzyme products. Citrus peels, melon peels, coconut brown sugar, water, and baker's yeast were ingredients used in this research. The eco enzyme fermentation process lasted ten days, after which the eco enzyme product was examined for pH value, acetic acid content, TDS (Total Dissolved Solids) value, organoleptic properties such as color and scent, and protease enzyme activity. The results showed that the value of pH value, acetic acid content, and TDS value increased as the concentration of baker's yeast was added in the production of eco enzyme. In this research, the range of pH values was 4.15-4.2, acetic acid content was 1.35-2.03% v/v, TDS values was 1475-2056. Data from 25 panelists was used to generate color and scent from eco enzyme products. The test results showed that eco enzyme products had a fermented and citrus fruit scent and a pale yellow to deep yellow tint. Protease enzyme activity tests were performed on samples containing 5% % w/v baker's yeast, and it was discovered that there was one colony incubating for six days, but the results were not highly significant.

References

I. Febriadi, “Pemanfaatan Sampah Organik dan Anorganik untuk Mendukung Go Green Concept di Sekolah,” Abdimas Papua J. Community Serv., vol. 1, no. 1, hal. 32–39, 2019.

A. Cahyaningtiyas dan C. Sindhuwati, “Pengaruh Penambahan Konsentrasi Saccharomyces Cerevisiae pada Pembuatan Etanol dari Air Tebu dengan Proses Fermentasi,” Distilat J. Teknol. Separasi, vol. 7, no. 2, hal. 89–94, 2021.

M. Hemalatha dan P. Visantini, “Potential Use of Eco-Enzyme for The Treatment of Metal Based Effluent,” IOP Conf. Ser. Mater. Sci. Eng., vol. 716, no. 1, hal. 0–6, 2020.

Sulaeman, Suparto, dan Eviati, Analisis Kimia Tanah, Tanaman, Air, dan Pupuk. Bogor: Balai Penelitian Tanah, 2005.

N. Rochyani, R. L. Utpalasari, dan I. Dahliana, “Analisis Hasil Konversi Eco Enzyme Menggunakan Nenas (Ananas comosus ) dan Pepaya (Carica papaya L.),” J. Redoks, vol. 5, no. 2, hal. 135–140, 2020.

F. Nazim dan V. Meera, “Treatment of Synthetic Greywater Using 5% and 10% Garbage Enzyme Solution,” Bonfring Int. J. Ind. Eng. Manag. Sci., vol. 3, no. 4, hal. 111–117, 2013.

S. P. A. Alkadri dan K. D. Asmara, “Pelatihan Pembuatan Eco-Enzyme sebagai Hand sanitizer dan Desinfektan pada Masyarakat Dusun Margo Sari Desa Rasau Jaya Tiga dalam Upaya Mewujudkan Desa Mandiri Tangguh Covid-19 Berbasis Eco-Community,” J. Bul. Al-Ribaath, vol. 17, no. 2, hal. 98–103, 2020.

M. R. Rahayu, I. N. Muliarta, dan Y. P. Situmeang, “Acceleration of Production Natural Disinfectants from the Combination of Eco-Enzyme Domestic Organic Waste and Frangipani Flowers (Plumeria alba),” SEAS (Sustainable Environ. Agric. Sci., vol. 5, no. 1, hal. 15–21, 2021.

D. F. C. Negari dan C. E. Lusiani, “Karakteristik Fisik Virgin Coconut Oil (VCO) Hasil Fermentasi Menggunakan Ragi Roti selama < 24 Jam dengan Konsentrasi Nutrisi Yeast 4% B/V,” Distilat J. Teknol. Separasi, vol. 8, no. 2, hal. 359–366, 2022.

T. Khazalina, “Saccharomyces cerevisiae dalam Pembuatan Produk Halal Berbasis Bioteknologi Konvensional dan Rekayasa Genetika,” J. Halal Prod. Res., vol. 3, no. 2, hal. 88–94, 2020.

F. P. Swetachattra, I. N. Gafiera, dan Hardjono, “Pengaruh Penambahan Nutrisi NPK dalam Pembuatan Bioetanol dari Kulit Pisang Kepok dengan Proses Fermentasi,” Distilat J. Teknol. Separasi, vol. 5, no. 2, hal. 184–188, 2019.

S. P. Dewi, S. Devi, dan S. Ambarwati, “Pembuatan dan Uji Organoleptik Eco-enzyme dari Kulit Buah Jeruk,” Semin. Nas. CALL Pap. HUBISINTEK, hal. 649–657, 2021.

V. M. Patricia, Pemanfaatan Eco-enzyme dalam Produk Kesehatan Vinda, vol. 2, no. 2. Bandung: CV. Sadari, 2022.

D. Larasati, A. P. Astuti, dan E. T. Maharani, “Uji Organoleptik Eco-Enzyme dari Limbah Kulit Buah (Studi Kasus di Kota Semarang),” BIOEDUSAINSJurnal Pendidik. Biol. dan Sains, hal. 278–283, 2020.

A. Islami, “Identifikasi Kadar Asam Asetat pada Ecoenzyme dari Bahan Organik Kulit Jeruk dengan Metode Titrasi Asam Basa,” Universitas Negeri Padang, 2022.

A. Etienne, M. Génard, P. Lobit, D. M. A-Mbeguié, dan C. Bugaud, “What Controls Fleshy Fruit Acidity? A Review of Malate and Citrate Accumulation in Fruit Cells,” J. Exp. Bot., vol. 64, no. 6, hal. 1451–1469, 2013.

C. Arun dan P. Sivashanmugam, “Investigation of Biocatalytic Potential of Garbage Enzyme and its Influence on Stabilization of Industrial Waste Activated Sludge,” Process Saf. Environ. Prot., vol. 94, no. C, hal. 1–8, 2014.

A. A. A. T. Pradyandari, I. G. A. S. Dhyanaputri, dan I. N. Jirna, “Kajian Karakteristik Objektif dan Subjektif Tuak Aren (Arenga pinnata) Berdasarkan Lama Waktu Penyimpanan,” Meditory J. Med. Lab., vol. 5, no. 1, hal. 13–22, 2017.

I. N. Muliarta dan I. K. Darmawan, “Processing Household Organic Waste into Eco-Enzyme as an Effort to Realize Zero Waste,” Agriwar J., vol. 1, no. 1, hal. 6–11, 2021.

V. Lapsia dan M. N. Cherekar, “Production, Extraciton and Uses of Eco Enzyme Using Citrus Fruit Waste: Wealth from Waste,” Asian Jr. Microbiol. Biotech. Env. Sc, vol. 22, no. 2, hal. 346–351, 2020.