Pengaruh Jenis Bahan Organik pada Pembuatan Eco-Enzyme terhadap Pertumbuhan Bakteri Staphyloccocus aureus

Abstract

The increase of organic waste in Indonesia is increasing due to population growth. In an effort to deal with the problem, the utilization of organic waste into eco-enzyme is an easy solution, especially in processing. Eco-enzyme results from the fermentation of organic waste such as fruit and vegetable peels, sugar and water. This study aims to determine the effect of the type of organic material making eco-enzyme on the inhibition of staphylococcus aureus bacteria. The method used in this research is the diffusion method with eco-enzyme fermentation using a mixture of organic waste. The mixture of organic materials used was divided into 3 eco-enzyme 1= lemon peel; sugar; water, eco-enzyme 2= lemon peel; pineapple peel; sugar; water and eco-enzyme 3= lemon peel; pineapple peel; kale vegetable; sugar; water. as well as antibacterial activity test with diffusion method. The data analysis method used was the One Way Analysis of Varience (ANOVA) method. Based on the results of the antibacterial activity test of eco-enzyme against Staphylococcus aureus, it shows that certain combinations of organic materials have different effectiveness. The most significant combination of organic materials in inhibiting staphylococcus aureus bacteria is eco-enzyme two and eco-enzyme three, with the average diameter of the inhibition zone obtained 11.38 mm and 11.39 mm. The ANOVA test results obtained a significant value of 0.004 <0.05, it can be concluded that there is a difference in the diameter of the inhibition zone from the mixture of organic ingredients in eco-enzyme. It can be concluded that the more the mixture of types of organic materials used in eco-enzyme, the stronger the ability to inhibit staphylococcus aureus bacteria.