Utilization of Eco-Enzyme Technology from Tomato Waste as Raw Material for Making Hand Sanitizer and Testing Its Inhibitory Power Against Staphylococcus Aureus Bacteria
Keywords:
eco-enzyme, organic waste, fermentation, hand sanitizer, Staphylococcus aureusAbstract
Based on SIPSN (National Waste Management Information System) data from the Ministry of Environment and Forestry, in 2020 the national waste stockpile will reach 36.74 million tonnes/year, with 68.05% of waste being manageable. The waste that is managed is in the form of organic waste, most of the organic waste is only seen as residue without economic value, this large percentage makes organic waste a threat to the environment. The large amount of organic waste that has been accumulated can decompose, causing a foul smell and the evaporation of methane gas (CH4) into the atmosphere which causes global warming. CO2 gas released into the stratosphere can also act as a greenhouse gas (GHG). To minimize this impact, organic waste can be used as raw material for eco-enzymes, one of which is tomato waste. Tomatoes have a high organic content and contain various biocatalytic enzyme activities, namely lipase, amylase and protease. The resulting eco-enzymes will be used as raw materials for making hand sanitizers with distilled water, namely 1:400. EcoEnzym is very safe to use as a mixer for antiseptic products because the alcohol produced is organic alcohol from the fermentation of organic waste, and sugar is a carbohydrate producer which produces microbes in the fermentation process. The anti-bacterial test was carried out using a disc test on Staphylococcus aureus bacteria.
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