Analisis Efektifitas Penggunaan Eco-enzyme pada Pengawetan Buah Stroberi dan Tomat dengan Perbandingan Konsentrasi
Abstract
Eco-enzyme or commonly known as environmentally friendly enzymes are liquid
fermented natural ingredients that are brown with a pungent fruit aroma. This enzyme
contains propionic acid which can be used by microorganisms so that it can be used as a
natural preservative. It is said to be eco-enzyme because it is made from residues or
household waste such as vegetable or fruit waste which is mostly released by the
community. The purpose of this research is to study today that a number of strawberries
and tomatoes sprayed with eco-enzyme fluids increase the deterioration of quality which
deals with sour aroma, soft texture and dents, as well as the growth of microorganisms in
the outer layer of fruits with fruit that not sprayed with eco-enzyme fluids. This type of research is an experimental with 2 types of concentrations of eco-enzyme fluids, namely concentrations of 100% and 50% with controls using fruits that are not sprayed with ecoenzyme
fluids. There are four eco-enzyme variables used in this study, namely, pineapple and mango skin (variable1), pineapple and yam peel (variable 2), watermelon, melons and pineapple skin (variable 3), and kale (variable 4). Based on the research, the results obtained in the liquid eco-enzyme both 100% concentration and 50% concentration are
effective for preserving tomato fruit, but not so effective for preserving strawberries. This fruit occurs because the water content in tomatoes is less when compared to the air content in strawberries when viewed based on the surface area of the fruit.
Keywords: eco-enzyme, waste, propionate acid, natural preservatives
fermented natural ingredients that are brown with a pungent fruit aroma. This enzyme
contains propionic acid which can be used by microorganisms so that it can be used as a
natural preservative. It is said to be eco-enzyme because it is made from residues or
household waste such as vegetable or fruit waste which is mostly released by the
community. The purpose of this research is to study today that a number of strawberries
and tomatoes sprayed with eco-enzyme fluids increase the deterioration of quality which
deals with sour aroma, soft texture and dents, as well as the growth of microorganisms in
the outer layer of fruits with fruit that not sprayed with eco-enzyme fluids. This type of research is an experimental with 2 types of concentrations of eco-enzyme fluids, namely concentrations of 100% and 50% with controls using fruits that are not sprayed with ecoenzyme
fluids. There are four eco-enzyme variables used in this study, namely, pineapple and mango skin (variable1), pineapple and yam peel (variable 2), watermelon, melons and pineapple skin (variable 3), and kale (variable 4). Based on the research, the results obtained in the liquid eco-enzyme both 100% concentration and 50% concentration are
effective for preserving tomato fruit, but not so effective for preserving strawberries. This fruit occurs because the water content in tomatoes is less when compared to the air content in strawberries when viewed based on the surface area of the fruit.
Keywords: eco-enzyme, waste, propionate acid, natural preservatives
Full Text:
PDFRefbacks
- There are currently no refbacks.