Aktivitas Antibakteri Eco-Enzyme Limbah Sortasi Tomat (Solanum lycopersicum) dan Wortel (Daucus carota L.) terhadap Staphylococcus aureus

Slamet Eko; khafid mahbub

doi:10.31941/benzena.v5i01.7965

Authors

Slamet Eko Universitas Pekalongan
khafid mahbub Universitas Pekalongan

DOI:

https://doi.org/10.31941/benzena.v5i01.7965

Keywords:

Antibacterial, Carrot sorting waste, Eco-enzyme, Staphylococcus aureus, Tomato sorting waste

Abstract

Background: Vegetable sorting waste, such as tomatoes and carrots, contains organic compounds with the potential to be processed into eco-enzyme through a fermentation process. This liquid is rich in organic acids, particularly acetic acid, which possesses natural antibacterial properties.

Objective: This study aims to evaluate the antibacterial efficacy of eco-enzyme derived from tomato and carrot sorting waste, specifically against Staphylococcus aureus bacteria.

Method: This study employed a laboratory experimental method. The eco-enzyme was prepared using a sugar, sorting waste, and water ratio of 1:3:10 over a three-month period. The antibacterial activity was evaluated using the well diffusion method at concentrations of 5%, 10%, and 15%. Chloramphenicol was used as the positive control, while DMSO served as the negative control. The inhibition zone data were subsequently analyzed using the One-Way ANOVA statistical test.

Results: The results showed that both eco-enzymes met the quality standard with a pH below 4.0 (2.87 for tomato sorting waste eco-enzyme and 2.71 for carrot sorting waste eco-enzyme). All concentrations successfully formed inhibition zones, with the highest efficacy observed at the 15% concentration, yielding diameters of 16.8 mm for tomato sorting waste eco-enzyme and 18.3 mm for carrot sorting waste eco-enzyme.

Conclusion: It is concluded that the increase in concentration is directly proportional to its inhibitory strength against Staphylococcus aureus bacteria.

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