Uji Organoleptik Produk Eco-Enzyme Dari Limbah Sayur Dan Buah

Abstract

Consumption of fruits and vegetables by the community cannot be separated from the waste that is produced. Conventionally, waste and vegetables are thrown away, or can be used as food for people who have livestock or pets. However, not all people can include livestock, waste vegetables and fruit are still thrown away, without us knowing it can actually be used as an eco-enzyme ingredient. This eco-enzyme is a fermented liquid with a myriad of benefits for our daily life and even the environment. The making of this Eco-enzyme is in a 3: 1: 10 ratio between the remaining vegetables and fruit, brown sugar, and water. Organoleptic is a test based on sensory processes. This eco-enzyme will produce a very strong aroma, but it still has a fresh aroma from the rest of the vegetables and fruit used, and generally has a brown color.