Analisis Eco Enzyme Berbahan Baku Kulit Jeruk Nipis dan Kulit Pisang Sebagai Antimikroba - Hidayah, Nurul; Irianto, Redi Yudha; Mulyati, Sri Slamet (Jurnal Kesehatan Lingkungan Indonesia, 2025)
Latar belakang: Produksi sampah di Indonesia sebanyak 60% berasal dari sampah rumah tangga yaitu sampah organik. Timbulan sampah organik di kota Bandung tahun 2021 sebanyak 1735,99 m3/hari atau 44,51%. Sampah organik yang mudah membusuk jika tidak dikelola secara tepat akan berdampak pada kesehatan masyarakat dan dapat menimbulkan pencemaran tanah, air maupun udara, sehingga diperlukan pengelolaan sampah organik secara tepat. Pengelolaan sampah ogranik diutamakan dilakukan pada sumbernya. Salah satunya dengan cara memanfaatkan sampah organik kulit buah-buahan menjadi Eco Enzyme. Eco Enzyme merupakan larutan yang dihasilkan  melalui proses fermentasi secara anaerob yang berbahan dasar kulit buah. Manfaat larutan eco enzyme salah satunya sebagai antimikroba. Tujuan penelitian ini untuk mengetahui karakteristik larutan eco enzyme berbahan kulit jeruk nipis dan kulit pisang sebagai antimikroba dalam bentuk sabun cuci alat makan.Metode: Penelitian eksperimen, desain Pre-Post Test. Varibel independen yaitu eco enzyme kulit jeruk nipis, dan eco enzyme kulit pisang. Variabel dependen yaitu angka kuman pada piring. Sampel yaitu alat makan berupa piring yang diambil secara purposive sampling yaitu sampel piring berdiameter 25 cm. Tahapan penelitian melalui pembuatan eco enzyme, pencucian sampel piring menggunakan eco enzyme, dan menghitung angka kuman pada piring. Data dikumpulkan melalui pemeriksaan laboratorium untuk data angka kuman. Data deskriptif untuk karakteristik eco enzyme.Hasil: Karakteristik larutan eco enzyme kulit jeruk nipis mempunyai aroma asam segar buah jeruk nipis, warna cokelat keruh oren dan mempunyai pH 3,2. Karakteristik larutan eco enzyme kulit pisang mempunyai aroma asam buah pisang, warna cokelat kekuningan dan mempunyai pH 3,8. Hasil uji larutan eco enzyme sebagai antimikroba menunjukan presentase penurunan angka kuman menggunakan sabun cuci berbahan eco enzyme kulit jeruk tertinggi yaitu 100%, terendah 40%, sedangkan presentase penurunan angka kuman menggunakan sabun cuci berbahan eco enzyme kulit pisang tertinggi yaitu 100%, terendah 28%. Hasil uji Mann Whitney didapatkan nilai p-value 0,028 yang berarti ada perbedaan eco enzyme kulit jeruk dan eco enzyme kulit pisang dalam menurunkan angka kuman sebagai antimikroba pada sampel piring.Simpulan: Pengukuran pH yang lebih asam pada eco enzyme kulit jeruk nipis. Hasil uji larutan eco enzyme sebagai antimikroba menunjukan 100% adanya penurunan angka mikroba pada sampel menggunakan sabun cuci piring eco enzyme kulit jeruk maupun kulit pisang. Hasil uji Mann Whitney ada perbedaan eco enzyme kulit jeruk dan eco enzyme kulit pisang dalam menurunkan angka kuman pada sampel piring. Larutan eco enzyme dapat digunakan oleh masyarakat sebagai larutan antimikroba. ABSTRACT Title:  Analysis of Eco enzyme Made from Lime Peel and Banana Peel as an AntimicrobialBackground:  In Indoensia, 60% of waste comes from households, with organic waste accounting for a significant portion. The generation of organic waste in the city of Bandung in 2021 was 1735,99 m3/day or 44,51%. Organic waste that decomposes easily if not managed properly will have an impact on public health and can cause soil, water and air pollution, so proper management of organic waste is necessary. Organic waste management is prioritized at the source. One way is to utilize organic fruit peel waste into Eco Enzyme. Eco Enzyme is a solution produced through an anaerobic fermentation process using fruit peels as the main ingredient. One of the benefits of eco enzyme solution is as an antimicrobial. The purpose of this study is to determine the characteristics of eco enzyme solution made from lime and banana peels as an antimicrobial in the form of dishwashing soap. Method: This research employs an experimental design with a pre-post test. Independent variables are lime peel eco enzyme, and banana peel eco enzyme. Dependent variable is the number of germs in the plate. Samples are cutlery in the form of plates taken by purposive sampling, namely plate samples with a diameter 25 cm. The stages of study were through making eco enzyme, washing plate samples using eco enzyme, and calculating the number of germs on the plate. Data were collected through laboratory examination for germ count data. Descriptive data for eco enzyme characteristics.Results: The characteristics of the lime peel eco enzyme solution have a fresh sour lime aroma, a cloudy orange brown color and a pH of 3.2. The characteristics of the banana peel eco enzyme solution have a sour banana aroma, yellowish brown color and have a pH of 3.8. The results of the eco enzyme solution test as an antimicrobial showed that the highest percentage reduction in germ numbers using washing soap made from orange peel eco enzyme was 100%, the lowest was 40%, while the percentage reduction in germ numbers using washing soap made from banana peel eco enzyme was the highest, namely 100%, the lowest was 28% . The results of the Mann Whitney test obtained a p-value of 0.028, which means there is a difference between lime  peel eco enzyme and banana peel eco enzyme in reducing the number of germs as antimicrobials on plate samples.Conclusion: The pH measurement of lime peel eco-enzyme is more acidic. The results of the antimicrobial test of the eco-enzyme solution showed a 100% decrease in the number of microbes in the samples using both lime peel and banana peel eco-enzyme dishwashing soap. The results of the Mann Whitney test showed differences between lime peel eco enzyme and banana peel eco enzyme in reducing the number of germs on plate samples. Eco-enzyme solution can be used by the public as an antimicrobial solution