Processing Food Waste Into Eco-Enzymes To Maintain Texture When Storing Foodstuffs

Abstract

The problem of waste management is a problem that has not been overcome by the City or Regency Government in Indonesia. One of the sources of waste comes from households, where the dominant waste produced is food waste. Therefore, it is necessary to have waste processing starting from the household. Food waste can be processed into eco-enzymes, and this process can be done daily. In addition, one of the problems in storing foodstuffs is changes in texture. Making eco-enzymes can be a solution for processing food waste produced from households and can be used to maintain food during the storage period. This study aims to test the effectiveness of eco-enzymes to maintain the texture of foodstuffs at room temperature. This study used experimental methods to compare the eco-enzyme effectiveness of the different types of raw materials used. The leftovers used are rambutan peel, mangosteen peel, banana peel, longan peel, cassava leaves, and banana leaves. Research activities are carried out from January to May 2022. Testing was carried out on tomatoes with a concentration of eco-enzyme 50% and 100%. From this study, the use of 100% eco–enzymes can maintain tomato texture longer than a concentration of 50%.