Characterizing the Chemical Composition of Eco-Enzymes Derived from Vegetable and Fruit Sources

Ismail, Agus Yadi; Nainggolan, Mai Fernando; Nauli, Asti Permata

doi:10.18280/ijdne.190334

IJDNE

2024

DOI: 10.18280/ijdne.190334

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Characterizing the Chemical Composition of Eco-Enzymes Derived from Vegetable and Fruit Sources

Agus Yadi Ismail,

Mai Fernando Nainggolan,

Asti Permata Nauli

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Characterization of chemical composition of eco-enzyme derived from banana, orange, and pineapple pineapple peels

Ismail,

Nainggolan,

Aminudin

et al. 2024

Braz. J. Biol.

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Fruit peels such as Banana, Orange, and Pineapple can be used to produce eco-enzymes producing diverse chemical compounds. Eco-enzymes are derived from the organic fermentation process of the specified ingredients. The objective of this study was to characterize the organic compounds present in Eco-enzymes derived from various raw materials. The research phase involved the extraction of eco-friendly Eco-enzymes from different raw materials and the identification of the chemical compounds in them. The results of this study are expected to contribute to organic waste management, highlighting the importance of utilizing waste as an economically and environmentally viable resource and strategic steps in a more sustainable waste management. Data analysis of the Eco-enzyme extraction results was carried out using high-liquid chromatography (HPLC) to ascertain the levels of organic chemical compounds produced. The findings revealed eight organic compounds categorized into organic acids (acetic acid, citric acid, lactic acid, oxalic acid) Acetic acid compound in pineapple fermentation 1.83 (g/L). Citric acid compound in banana peel fermentation 3.39 (g/L). Lactic acid compounds in orange fermentation 4.89 (g/L). The highest oxalic acid compound was identified in orange fermentation with a content of 0.1764 (g/L).

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Characterization of chemical composition of eco-enzyme derived from banana, orange, and pineapple pineapple peels

Ismail,

Nainggolan,

Aminudin

et al. 2024

Braz. J. Biol.

View full text Add to dashboard Cite

show abstract

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Characterizing the Chemical Composition of Eco-Enzymes Derived from Vegetable and Fruit Sources

Cited by 1 publication

References 15 publications

Characterization of chemical composition of eco-enzyme derived from banana, orange, and pineapple pineapple peels

Characterization of chemical composition of eco-enzyme derived from banana, orange, and pineapple pineapple peels

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