Study of MOL Production from Various Fruit Waste Mixtures and Fermentation Length

Abstract This study aimed to assess the production of Local Microorganisms (MOL) from various fruit waste mixtures and the length of fermentation on MOL quality. This study used a completely randomized design with 2 factors. First factor was fruit waste mixtures (F) with 4 levels: F1 (maja, banana), F2 (banana, papaya), F3 (papaya, maja), F4 (maja, banana, papaya). Second factor was fermentation length (L) with 6 levels: 0, 5, 7, 14, 21, and 28 days. The repetition was twice, total 48 experimental units. The analysis on MOL quality included Total Colony Count (TCC), pH, organoleptic (hedonic color, descriptive aroma). The results showed F had significant effect on TCC and color; MOL from banana and papaya mixture showed the best result. L had very significant effect on TCC, pH, color, significant on aroma of MOL. A good quality of MOL could be produced in 7 days fermentation, and the quality of MOL tended to increase as the length of fermentation increased up to 21 days. The interaction of FL had very significant effect on TCC. As recommendation, MOL could be made from a mixture of banana and papaya fruit waste with an efficient fermentation length of 7 days, and the MOL quality still increased up to a fermentation time of 21 days. This mean after 7 days fermentation, the MOL could be safely stored and used for 2 more weeks.