PERBANDINGAN UJI ORGANOLEPTIK PADA DELAPAN VARIABEL PRODUK EKOENZIM

Abstract

The problem of waste in Indonesia is a problem that has not been resolved until
now. The composition of waste generated from human activities is 60-70%
organic waste and the rest is non-organic waste. One way to manage organic
waste is to use organic waste as the basis for making ecoenzymes. The making of
these ecoenzymes is made by mixing organic waste used as raw material with
palm sugar and water. Then the fermentation process is carried out for three
months. Then after the harvest period, organoleptic testing is carried out. In
general, this study aims to determine the comparison of organoleptic test results
on eight variables of ecoenzyme products. There are three parameters that
researchers observed including, color, odor and moisture content produced at
harvest time. This research method uses the experimental method. In this study,
the results show that in the color organoleptic test, there are striking differences,
namely the first variable produces clear brown color and the fourth variable
produces a turbid yellowish brown color. In aroma testing, on average all
ecoenzyme products at harvest produce a characteristic acidic odor. Whereas in
testing the water content, the highest water content produced is 100% or as much
as 500 ml and the lowest water content is produced that is 72% or as much as
360 ml. The difference in the results of the water content obtained during the
harvest is due to differences in the composition of the basic ingredients used so
that the water content in these materials is different.

Keywords: organic waste, creative product, eco-enzym, organoleptic test