Electronic Theses and Dissertation

ABSTRAK

Eco-Enzyme merupakan cairan fermentasi yang dibuat dari gula, limbah buah-buahan, dan air dengan perbandingan 1:3:10. Penelitian ini bertujuan untuk menentukan aktivitas enzim hidrolase, antibakteri, dan uji organoleptik dari Eco-Enzyme murni dan turunannya yang ditambahkan Bungong Jeumpa. Varian Eco-Enzyme dibagi menjadi dua, yaitu asam (jeruk purut, belimbing wuluh, jeruk, jeruk bali, dan nenas) dan manis (melon, semangka, papaya, sawo, dan pisang). Fermentasi kedua Eco-Enzyme juga dilakukan dengan penambahan Bungong Jeumpa (Michelia champaca L.) sebanyak 5, 10 dan 15%. Aktivitas enzim hidrolase diuji menggunakan metode spektrofotometri dan uji antibakteri menggunakan metode Kirby-Bauer. Semua sampel diketahui memiliki aktivitas protease, lipase, amilase, dan selulase serta sifat antibakterinya. Aktivitas protease, lipase, amilase, dan selulase paling baik dari Eco-Enzyme murni antara kedua varian berturut-turut adalah Eco-Enzyme Manis (EEM) sebesar 58,31 U/mL, 8,14 U/mL, 41,67 U/mL, dan 7,47 U/mL, sedangkan Eco-Enzyme yang ditambahkan dengan Bungong Jeumpa aktivitas enzim hidrolase yang paling baik juga pada Eco-Enzyme Manis (EEM) yaitu protease 73,98U/mL, lipase 8,27 U/mL, amilase 66,99 U/mL, dan selulase 8,18 U/mL. Aktivitas antibakteri Eco-Enzyme Asam (EEA) dan Eco-Enzyme Manis (EEM) pada Staphylococcus aureus adalah 8 mm dan 7 mm, sedangkan pada Escherichia coli masing-masing 8 mm dan 8 mm. Eco-Enzyme yang ditambahkan Bungong Jeumpa 5, 10, dan 15% juga menunjukkan adanya aktivitas antibakteri dan semua sampel Eco-Enzyme tergolong resistant. Uji organoleptik Eco-Enzyme dari 3 variabel rata-rata adalah berwarna coklat gelap, aroma manis segar untuk Eco-Enzyme murni dan aroma wangi asam segar setelah penambahan Bungong Jeumpa. Sehingga, Eco-Enzyme murni dan Eco-Enzyme yang dikombinasikan dengan Bungong Jeumpa menunjukkan adanya aktivitas enzim hidrolase dan antibakteri.
Kata kunci: Eco-Enzyme, Michelia champaca L., enzim hidrolase, antibakteri, organoleptik.

ABSTRACT Eco-Enzyme is fermented liquid made from sugar, fruit waste, and water with a ratio of 1:3:10. This research was conducted to determine the hydrolase enzyme and antibacterial activities. To determine the quality of Eco-Enzyme, organoleptic tests were also carried out. The Eco-Enzyme variant is divided into two, namely the variant of sour fruit (lime, starfruit, orange, pomelo and pineapple) and sweet fruit (melon, watermelon, papaya, sapodilla and banana). The second fermentation of Eco-Enzyme was also carried out by adding 5, 10 and 15% of Bungong Jeumpa (Michelia champaca L.). Hydrolase enzymes activities were tested using the spectrophotometric method and the antibacterial test using the Kirby-Bauer method. All samples were known to have protease, lipase, amylase, and cellulase activities as well as their antibacterial. The highest protease, lipase, amylase and cellulase activities of pure Eco-Enzyme between the two variants were Eco-Enzyme Manis (EEM) of 58.31 U/mL, 8.14 U/mL, 41.67 U/ mL, and 7.47 U/mL, respectively, while on Eco-Enzyme added with Bungong Jeumpa also has the best hydrolase enzymes activities is Eco-Enzyme Manis (EEM) were protease 73.98 U/mL, lipase 8.27 U/mL mL, amylase 66.99 U/mL and cellulase 8.18 U/mL. The antibacterial activity of Eco-Enzyme asam (EEA) and Eco-Enzyme manis (EEM) on Staphylococcus aureus was 8 mm and 7 mm, while on Escherichia coli was 8 mm and 8 mm, respectively. The Eco-Enzyme added with Bungong Jeumpa 5, 10, and 15% also showed antibacterial activities and all Eco-Enzyme samples were classified as resistant. Eco-Enzyme organoleptic test of 3 variables averaged dark brown color, fresh sweet aroma for pure Eco-Enzyme and fresh sour fragrant aroma after adding Bungong Jeumpa. Thus, pure Eco-Enzyme and Eco-Enzyme combined with Bungong Jeumpa show hydrolase enzymes and antibacterial activities. Keywords: Eco-Enzyme, Michelia champaca L., hydrolase enzymes, antibacterial, organoleptic.