Perbedaan Kualitas Cairan Eco Enzyme Berbahan Dasar Kulit Jeruk, Kulit Mangga Dan Kulit Apel - I Gusti Ngurah Bagus Surya Dwi Putra; I Nyoman Gede Suyasa (Poltekkes Kemenkes Denpasar, 2022)
ABSTRACTThe waste problem is a problem that has not been well resolved in Indonesia. Organic waste such as fruit and vegetable waste can be used as an eco-enzyme ingredient. The purpose of this study was to determine the quality of eco-enzyme from orange peel, mango peel and apple peel. The method in this study is a quasi-experimental method with a Posttest Only Design (One Shot Case Study). The results of the research in measuring the pH of eco enzyme meet good standards in the manufacture of eco enzyme. The results of the eco-enzyme color measurement were obtained by the respondents, namely the orange and mango skins were brown and the apple skins were yellowish. The results of the measurement of eco enzyme aroma were obtained by respondents, namely for orange and mango peels the smell of fresh acid and apple peels that smelled slightly of vinegar. In the One Way ANOVA test, there is a difference in the measurement of the pH of the eco enzyme in each sample. There is a difference in measuring the color of the eco enzyme in each sample. In the measurement of aroma there is a difference in the measurement of eco enzyme in each sample. ABSTRAKMasalah sampah merupakan masalah yang belum terselesaikan dengan baik di Indonesia. Sampah organik seperti sampah buah dan sayur dapat dimanfaatkan sebagai bahan eco-enzyme. Tujuan dari penelitian ini adalah untuk mengetahui kualitas eko-enzim dari kulit jeruk, kulit mangga dan kulit apel. Metode dalam penelitian ini adalah metode kuasi eksperimen dengan Posttest Only Design (One Shot Case Study). Hasil penelitian pengukuran pH eco enzyme memenuhi standar yang baik dalam pembuatan eco enzyme. Hasil pengukuran warna eco-enzyme yang diperoleh responden yaitu kulit jeruk dan mangga berwarna coklat dan kulit apel berwarna kekuningan. Hasil pengukuran aroma eco enzyme diperoleh responden yaitu untuk kulit jeruk dan mangga bau asam segar dan kulit apel yang sedikit berbau cuka. Pada uji One Way ANOVA terdapat perbedaan pengukuran pH ecoenzim pada masing-masing sampel. Terdapat perbedaan pengukuran warna eco enzyme pada setiap sampel. Pada pengukuran aroma terdapat perbedaan pengukuran eco enzyme pada setiap sampel.