The Potential of Organic Materials in the Making of Eco-Enzyme as an Inhibitory Power Against Staphylococcus aureus

Abstract

ABSTRACT

Staphylococcus aureus is a pathogenic bacterium that can cause infection and shows resistance to antibiotics. Eco-enzyme is the result of organic waste fermentation that has the potential as a natural antibacterial agent. This study aims to determine the relationship of variations of organic materials in the making of eco-enzyme with the inhibitory power of Staphylococcus aureus. This type of research is true experimental. Three variations of eco-enzyme used are fruit waste (orange peel and pineapple), vegetable waste (mustard greens and cabbage), as well as a mixture of fruit and vegetables, which were fermented for 90 days. The inhibitory test was carried out using the well diffusion method on Nutrient Agar media with pure culture of Staphylococcus aureus. The results showed that eco-enzyme from fruit waste produced the largest inhibition zone diameter (6.45 mm), followed by vegetable waste (3.88 mm), and mixture (3.21 mm). One-Way ANOVA analysis showed significant differences among the variations, and further LSD test showed that there were significant differences between fruit waste eco-enzyme with vegetable waste eco-enzyme and mixture eco-enzyme. It was concluded that the type of organic material affects the antibacterial ability of eco-enzyme, in which fruit waste eco-enzyme is the most effective variation. It is recommended to conduct analysis of bioactive compounds, expand tests on other types of bacteria, monitor pH during the fermentation process, as well as develop eco-enzyme-based products such as soap or natural antiseptics.

Keywords: eco-enzyme, organic material, Staphylococcus aureus, inhibition zone, fermentation.