Synthesis and Physical, Chemical, and Biological Testing of Bio-Enzymes made from Kitchen Waste

Sustainability has been a key focus for the past few decades. Resource management and environmental protection are essential to the survival of life and society. Food waste is prevalent, as around 1.3 billion tonnes get wasted in a year. In a world where food is scarce in many regions, it is crucial to reuse any organic material that is wasted or cannot be used for cooking. Making Bio-Enzymes is a potential way to reuse these wastes. Bio-enzymes also replace the environmental and health hazards of chemical fertilizers and cleaners. This study looked into the possibility of making a Bio-Enzyme solution from kitchen waste so that the reuse of waste occurs at a domestic level. Common household wastes of lemon peels and bananas were fermented in an airtight container for two months and then analyzed and tested against Bio-Enzyme standards. The pH of the Bio-Enzyme was acidic in nature, as desired for a Bio-Enzyme solution (pH 4.7). The sample had sufficient BOD, COD, TDS, and phosphates. These confirmed that the Bio-Enzyme had active enzymes capable of digesting stains. The microbiological analysis also showed that the Bio-Enzyme solution had the potential to be used for household cleaning purposes.