Uji Organoleptik Eco-Enzyme dari Limbah Kulit Buah

This study aims to determine the characteristics of eco-enzyme products from fruit peel waste. The method used is an experiment with a qualitative approach. results showed that eco enzyme product produced had fresh sour aroma, brown different levels color density, ranging light brown, yellowish-brown, dark brown. volume after fermentation process for three months in variables 1 and 3 increased 133%, while variable there was reduction 86%. highest pH level 4 (2.8). In conclusion, combination waste as raw material making enzymes affects color, water content resulting eco-enzymes.
 Keywords: Eco enzyme, Fruit Peel Waste, Organoleptic