Studi Perbandingan Karakteristik Ecoenzyme Dari Berbagai Lama Fermentasi

The utilization of fruit waste into an Ecoenzyme liquid has been widely done with the aim of minimizing organic waste disposal and utilization into a material that can be reused. This study aims to determine some characteristics of Ecoenzyme from fruit waste in several fermentation length treatments. The length of fermentation consisted of 3, 5, 7 and 9 months. The characteristics of Ecoenzyme that were seen and measured were color, aroma, pH and TDS. The results showed that the color produced varied from reddish brown, dark brown, cloudy yellow and brownish yellow. While the aroma produced in all variables is a fresh sour aroma typical of fermentation. The resulting pH measurements are 2.5, 2.6 and 2.7. The pH meets the Ecoenzyme manufacturing standard ≤ 4.0. As for the TDS measurement, the highest was in the 3-month and 9-month fermentation treatments. The more concentrated the color of Ecoenzyme, the higher the TDS value. This research can be a reference for further research on the use of Ecoenzyme for plants as liquid organic fertilizer. Keywords: Organik Waste, Fermentation, Ecoenzyme, TDS