TINJAUAN ECO-ENZYME DARI SUDUT PANDANG MIKROBIOLOGI

Farida Yuliani, Endang Dewi Murrinie, Fazat Fairuzia

Abstract


Eco-Enzyme (EE) merupakan cairan multi fungsi hasil fermentasi dari Mikroba anaerob pada limbah organik (khususnya limbah buah buahan dan sisa sayuran) yang diberi tambahan air dan gula merah. Proses fermentasi berlangsung minimal 3 bulan. EE dapat dimanfaatkan untuk perbaikan lingkungan serta untuk kesehatan hewan, manusia dan tumbuhan. Proses fermentasi yang terjadi secara anaerobik meliputi fermentasi asam laktat, alkohol, asam asetat, asam sitrat dan asam butirat. Sehingga hasil akhir EE berupa cairan berwarna coklat beraroma asam segar dengan pH antara 3-4. Mikroba yang terlibat dalam fermentasi dapat berupa fungi atau bakteri anaerob. Pada artikel ini diuraikan tentang proses mikrobiologi yang terjadi selama pembuatan EE dan proses yang terjadi jika EE digunakan untuk menjernihkan air dan udara, untuk kebersihan mulut dan badan serta untuk kesehatan tanah dan tanaman.


Keywords


fermentasi anaerob; fungi anaerob; bakteri anaerob; kulit buah; sisa sayuran

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