MANFAAT EKOENZIM DARI LIMBAH ORGANIK RUMAH TANGGA SEBAGAI PENGAWET BUAH TOMAT CHERRY
Abstract
Cherry tomato is a popular horticulture plant in the world and in Indonesia.
Tomato plants (Lycopersicon esculentum) are included in the Solanaceae family.
In Indonesia the level of consumption of tomatoes is increasing every year. With
a higher selling price (IDR 20,000-IDR 30,000) compared to other tomatoes, the
production of tomatoes has increased. Today, in addition to domestic needs,
tomatoes have also been exported, but it is not uncommon for tomatoes to have
been damaged or decreased in quality before they reach the user. Therefore it is
necessary to develop fresh handling technology to prevent spoilage. In general,
the preservation of fruit is used synthetic ingredients that are harmful to health.
Therefore natural preservatives are needed as a substitute for preservatives of
this synthesis to be safer. One natural ingredient for preserving cherry tomatoes
is to use ecoenzymes from household organic waste in the form of vegetable and
fruit skin wastes. So that the purpose of this study is to provide information on
the effectiveness of the ecoenzymes of vegetable waste and fruit peels that can be
used for cherry tomato preservation seen from the percentage of the production
volume of ecoenzymes, the effect of the ecoenzyme concentration on the scale of
cherry tomato preservation quality, and the effect of the ecoenzymes on the decay
rate of cherry tomatoes . To simplify the coating of cherry tomatoes with liquid
ecoenzymes, researchers took one way, namely using a coating application in the
form of spraying (spraying). From the results of the study showed that the
effective ecoenzymes to be used as preservatives of cherry tomatoes in terms of
the effectiveness of the production of levels ofecoenzymes and the effectiveness of
ecoenzymes on fruit preserving is on the variable I ecoenzymes with basic
ingredients of household organic waste in the form of spinach.
Keywords: Cherry Tomato, Preservation, Organic waste, Ekoenzim, Spraying.
Tomato plants (Lycopersicon esculentum) are included in the Solanaceae family.
In Indonesia the level of consumption of tomatoes is increasing every year. With
a higher selling price (IDR 20,000-IDR 30,000) compared to other tomatoes, the
production of tomatoes has increased. Today, in addition to domestic needs,
tomatoes have also been exported, but it is not uncommon for tomatoes to have
been damaged or decreased in quality before they reach the user. Therefore it is
necessary to develop fresh handling technology to prevent spoilage. In general,
the preservation of fruit is used synthetic ingredients that are harmful to health.
Therefore natural preservatives are needed as a substitute for preservatives of
this synthesis to be safer. One natural ingredient for preserving cherry tomatoes
is to use ecoenzymes from household organic waste in the form of vegetable and
fruit skin wastes. So that the purpose of this study is to provide information on
the effectiveness of the ecoenzymes of vegetable waste and fruit peels that can be
used for cherry tomato preservation seen from the percentage of the production
volume of ecoenzymes, the effect of the ecoenzyme concentration on the scale of
cherry tomato preservation quality, and the effect of the ecoenzymes on the decay
rate of cherry tomatoes . To simplify the coating of cherry tomatoes with liquid
ecoenzymes, researchers took one way, namely using a coating application in the
form of spraying (spraying). From the results of the study showed that the
effective ecoenzymes to be used as preservatives of cherry tomatoes in terms of
the effectiveness of the production of levels ofecoenzymes and the effectiveness of
ecoenzymes on fruit preserving is on the variable I ecoenzymes with basic
ingredients of household organic waste in the form of spinach.
Keywords: Cherry Tomato, Preservation, Organic waste, Ekoenzim, Spraying.
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