The Effect of Variations in Sugar Types and Fermentation Time on Enzyme Activity and Total Titrated Acid on Eco-Enzyme Results of Fermentation
Imam Abu Hanifah, Ni Putu Vidya Primarista, Sasangka Prasetyawan, Anna Safitri, Tri Adyati, Arie Srihadyastutie
Abstract
production is an alternative for reducing organic waste such as fruit peels and vegetables. EE is widely used as natural organic fertilizer, purification of contaminated groundwater, pesticides, herbicides, and natural insecticides. EE is made through a fermentation process for 3 months with a certain ratio of the composition of organic matter, sugar, and water. This study aimed to determine the effect of the type of sugar and the fermentation time on the raw material for the fermentation of the enzyme activity and total acid titrated. The fermentation product showed that the lipase activity in the use of white sugar and brown coconut sugar decreased with increasing fermentation time. While the molasses continues to increase with the optimum enzyme activity in the third month 20.33 U/mL. The percentage of total acid titrated in white sugar and molasses is higher than in brown coconut sugar, where the total acid in molasses continues to increase.