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All Journal BIOMA Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat
Sofyan, Hadiyan Nur
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Nursing

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Analysis Organoleptik Eco Enzim From Organic Waste Based on Fruits and Vegetables Ismail, Agus Yadi; Adhya, Ilham; Hendrayana, Yayan; Nurdin, Nurdin; Nurlaila, Ai; Herlina, Nina; Kosasih, Dede; Dzulfannazhir, Fauzan; Sofyan, Hadiyan Nur; Aminudin, Sukron
Bioma : Jurnal Ilmiah Biologi Vol 12, No 2: October 2023
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/bioma.v12i2.17445

Abstract

Waste processing, especially organic waste, which in practice is still not optimal in Indonesia. One method of processing organic waste is using eco enzymes, which are made by fermenting vegetable and fruit waste combined with water and sugar. The raw materials for making eco enzymes vary and have different characteristics so they have high potential to be used in various fields. This research aims to examine the properties of organoleptic eco enzymes their raw materials and their application to human requirements. This study used an experimental method by repeating twice for each raw material including vegetables, a mixture of fruit peels (mango, pineapple, durian), pineapple peel, banana peel, and orange peel. Then the eco enzyme data is analyzed for characteristics based on parameters such as color, aroma, taste, and pH. According to the findings, the eco enzyme has a distinct brown color that ranges from light brown to dark brown, the aroma and taste produced show from very sour and smelly to a slightly sour and characteristic smell, and than the pH levels range from 2.98 to 3.50. The characteristics that have been analyzed organoleptic in this study indicate that the eco enzymes produced are very good, namely brown color, sour aroma, slightly doormat taste, and a pH value of 4. Eco enzymes are used in various fields such as household needs as cleaning fluids, the environment as a wastewater purifier, health is used to improve well water quality, and agriculture as a fertilizer and plant disinfectants
MENGGALI POTENSI EKONOMI PENGEMBANGAN TANAMAN SACHA INCHI Andayani, Sri Ayu; Wijaya, Acep Atma; Prasetyo, Tri Ferga; Sukmasari, Miftah Dieni; Umyati, Sri; Sofyan, Hadiyan Nur; Wahono, Syiffa Safiera; Fernanda, Billy Adrian; Purwanto, Muhamad Dendi; Imanulyaqin, Taufik; Isyanto, Agus Yuniawan; Amalia, Lidya Nur
Abdimas Galuh Vol 5, No 2 (2023): September 2023
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v5i2.11930

Abstract

Tanaman sacha inchi berpotensi dikembangkan secara ekonomi dengan melihat berbagai peluang manfaat bagi kesehatan, sector industry makanan, dan farmasi. Namun bukan karena belum begitu marak dibudidayakannya tanaman ini tetapi masyarakat masih belum memahami peluang-peluang komersial dan manfaat serta peluang produk turunan dari tanaman ini. Tema dari kegiatan pengabdian yaitu menggali potensi ekonomi dari pengembangan tanaman sacha inchi. Peningkatan pengetahuan, pemahaman dari potensi ekonomi tanaman sacha inchi dengan berbagai produk turunannya merupakan maksud dari kegiatan pengabdian ini. Metode dalam kegiatan pengabdian dengan menggunakan pendekatan edukasi, ceramah, penyuluhan melalui focus group discussion yang interaktif. Hasil akhir dari kegiatan ini para peserta berperan aktif dalam kegiatan melalui diskusi interaktif dan diperolehnya pengetahuan dan pemahaman yang lebih dari sebelum dilakukan kegiatan ini.
Co-Authors Acep Atma Wijaya, Acep Atma Agus Yuniawan Isyanto Ai Nurlaila, Ai Amalia, Lidya Nur Aminudin, Sukron Dede Kosasih Dzulfannazhir, Fauzan Fernanda, Billy Adrian Ilham Adhya Imanulyaqin, Taufik ISMAIL, AGUS YADI Nina Herlina Nurdin Nurdin Purwanto, Muhamad Dendi sri ayu andayani, sri ayu Sukmasari, Miftah Dieni Tri Ferga Prasetyo Umyati, Sri Wahono, Syiffa Safiera Yayan Hendrayana