Optimization of Eco Enzyme Production using Bacterial Starters and Fermentative Fungi

Abstract

Eco Enzyme is a natural fermentation product made from organic waste such as leftover fruits and vegetables, which has various benefits, including serving as an environmental cleaner and pollution reducer. This research aims to optimize the production of Eco Enzyme by using specific fermentative bacterial starters to enhance fermentation efficiency and the quality of the final product. In this study, the types of fermentative bacteria used are Lactobacillus bulgaricus, Lactobacillus acidophilus, and the fungi Saccharomyces cerevisiae and Aspergillus niger. Parameters such as pH, temperature, and fermentation duration are strictly regulated and monitored to identify optimal conditions for Eco Enzyme production. The research results indicate that the use of certain fermentative bacterial starters can accelerate fermentation time by up to 30% and increase enzyme activity by 20% compared to natural fermentation processes without starters. The characteristics also show the same results, namely acidic pH, characteristic fresh aroma, fresh eco enzyme value and normal TDS (ranged 1,030 ppm - 1,700 ppm). This optimization not only produces a more efficient and high-quality Eco Enzyme product, but it can also serve as an innovative step towards more sustainable and environmentally friendly organic waste management.