Characterization and Enzymatic Evaluation of Ecoenzyme Derived from Fruit and Vegetable Waste: An Effort to Achieve Zero Waste Concept

Authors

Gun Gun Gumilar, Study Program of Chemistry Education, Faculty of Mathematics and Science Education, Universitas of Pendidikan Indonesia, Bandung, Indonesia AND Study Program of Science Education, Faculty of Mathematics and Science Education, Universitas of Pendidikan Indonesia, Bandung, Indonesia.Follow
Asep Kadarohman, Study Program of Science Education, Faculty of Mathematics and Science Education, Universitas of Pendidikan Indonesia, Bandung, Indonesia AND Study Program of Chemistry, Faculty of Mathematics and Science Education, Universitas of Pendidikan Indonesia, Bandung, Indonesia.Follow
Muhammad Fauzan Fakhrurozi, Study Program of Chemistry, Faculty of Mathematics and Science Education, Universitas of Pendidikan Indonesia, Bandung, Indonesia.Follow
Nahadi, Study Program of Chemistry Education, Faculty of Mathematics and Science Education, Universitas of Pendidikan Indonesia, Bandung, Indonesia AND Study Program of Science Education, Faculty of Mathematics and Science Education, Universitas of Pendidikan Indonesia, Bandung, Indonesia.Follow
Florentina Maria Titin Supriyanti, Study Program of Chemistry, Faculty of Mathematics and Science Education, Universitas of Pendidikan Indonesia, Bandung, Indonesia.Follow
Heli Siti Halimatul Munawaroh, Study Program of Chemistry, Faculty of Mathematics and Science Education, Universitas of Pendidikan Indonesia, Bandung, Indonesia.Follow

Abstract

Food waste has accounted for 44% of the total amount of waste produced in Indonesia. From that total, fruits and vegetables waste constitute the main dominant contributors. Production of ecoenzyme has the potential to reduce the environmental waste problem and convert as well the waste into valuable products. This study was employed to characterize and evaluate the enzymatic activity of ecoenzymes produced from the fruit and vegetable waste. The fruits used to produce these ecoenzymes were pineapple, avocado, and orange, while the vegetables-ecoenzymes were generated from lettuce, Chinese cabbage, and broccoli. The ecoenzyme was produced through a fermentation process for up to 3 months with the formulation of the ecoenzyme is molasses, fruit or vegetable waste, and water in a ratio of 1:3:10. Characteristics of the ecoenzyme products were determined by observing the pH, color, odor, and enzymatic activities. The results showed both fruit- and vegetable-ecoenzyme has decreasing acidic pH compared to the initial fermentation, except for avocado-ecoenzyme. The color of ecoenzymes was turned to reddish-brown after 6-12 weeks of fermentations. The sour and fresh smells were detected for ecoenzyme derived from vegetables and fruit, respectively. Enzyme activity assay revealed that all generated ecoenzymes contain protease, amylase, and lipase. The highest enzymatic activity was displayed for avocado-ecoenzyme with protease 0.38 U/mL, amylase activity of 8.30 U/mL, and lipase 3.16 U/mL. The results indicated that the fermentation process from fruit and vegetables was successful. Recycle and reusing natural waste for ecoenzyme productions provide eco-friendly and economical multi-purpose application products.

Keywords

Ecoenzyme, Enzymatic activity, Fermentation, Fruit waste, Vegetable waste

Subject Area

Chemistry

Article Type

Article

First Page

1175

Last Page

1184

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite this Article

Gumilar, Gun Gun; Kadarohman, Asep; Fakhrurozi, Muhammad Fauzan; Nahadi; Supriyanti, Florentina Maria Titin; and Munawaroh, Heli Siti Halimatul (2025) "Characterization and Enzymatic Evaluation of Ecoenzyme Derived from Fruit and Vegetable Waste: An Effort to Achieve Zero Waste Concept," Baghdad Science Journal: Vol. 22: Iss. 4, Article 10.
DOI: https://doi.org/10.21123/bsj.2024.10707