Proceedings of the 7th International Conference on Biological Science (ICBS 2021)

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The Effect of Variations in Sugar Types and Fermentation Time on Enzyme Activity and Total Titrated Acid on Eco-Enzyme Results of Fermentation

Authors
Imam Abu Hanifah1, Ni Putu Vidya Primarista1, Sasangka Prasetyawan1, Anna Safitri1, Tri Adyati2, Arie Srihadyastutie1, *
1Brawijaya University (Department of Chemistry, Faculty of Science, Brawijaya University, Jl Veteran Malang, 65145, Indonesia)
2Brawijaya University (Department of Biology, Faculty of Science, Brawijaya University, Jl Veteran Malang, 65145, Indonesia)
*Corresponding author: arie_s@ub.ac.id
Corresponding Author
Arie Srihadyastutie
Available Online 2 May 2022.
DOI
10.2991/absr.k.220406.084How to use a DOI?
Keywords
Eco-Enzyme; Fermentation; Lipase Activity; Total Titrated Acid
Abstract

Eco-enzyme (EE) 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.

Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license.

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Volume Title
Proceedings of the 7th International Conference on Biological Science (ICBS 2021)
Series
Advances in Biological Sciences Research
Publication Date
2 May 2022
ISBN
978-94-6239-573-2
ISSN
2468-5747
DOI
10.2991/absr.k.220406.084How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license.

Cite this article

risenwbib
TY  - CONF
AU  - Imam Abu Hanifah
AU  - Ni Putu Vidya Primarista
AU  - Sasangka Prasetyawan
AU  - Anna Safitri
AU  - Tri Adyati
AU  - Arie Srihadyastutie
PY  - 2022
DA  - 2022/05/02
TI  - The Effect of Variations in Sugar Types and Fermentation Time on Enzyme Activity and Total Titrated Acid on Eco-Enzyme Results of Fermentation
BT  - Proceedings of the 7th International Conference on Biological Science (ICBS 2021)
PB  - Atlantis Press
SP  - 585
EP  - 589
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220406.084
DO  - 10.2991/absr.k.220406.084
ID  - Hanifah2022
ER  -