Pengaruh Penambahan Saccharomyces Cerevisiae dan Aspergillus Oryzae terhadap Karakteristik Eco-Enzyme serta Pengaplikasiannya dalam Pembuatan Sabun Padat Antiseptik Article Swipe

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Safrida Safrida , Suryani Suryani , Zuhra Amalia ·

YOU? · · 2023 · Open Access · · DOI: https://doi.org/10.30811/teknologi.v23i1.3715

The production of eco-enzyme usually takes a long time for fermentation, which is three months using natural microbes found in fruit peels. This research is experimental by focusing on accelerating the production of the eco-enzyme using two types of microbes, namely s accharomyces c erevisiae and a spergillus oryzae whose mass is varied by 5 variations, and the fermentation time is set for 20 days. The results showed that the eco-enzyme made by adding microbes had the same characteristics as the natural fermentation eco-enzyme . Furthermore, the eco-enzyme obtained from the research was added as an antiseptic in making solid soap. From the test results, the best inhibitory power was obtained in the eco-enzyme with the addition of s accharomyces cerevisiae as much as 10 g and a spergillus oryzae as much as 25 g. The inhibitory power test was carried out by comparing the number of bacteria present on unwashed hands with hands that had been washed using soap. The test results showed the number of bacteria on unwashed hands was 85 CFU , which were washed using samples with a spergillus oryzae as much as 4 CFU , with s accharomyces cerevisiae as much as 2 CFU , this inhibition is better than commercial antiseptic soap with a total of 8 CFU

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Aspergillus oryzae Fermentation Food science Antiseptic Chemistry Bacteria Enzyme Biology Biochemistry Organic chemistry Genetics

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Type: article
Language: id
Landing Page: https://doi.org/10.30811/teknologi.v23i1.3715
PDF: http://e-jurnal.pnl.ac.id/teknologi/article/download/3715/3008
OA Status: diamond
Cited By: 3
References: 10
Related Works: 10
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DOI: https://doi.org/10.30811/teknologi.v23i1.3715

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Title: Pengaruh Penambahan Saccharomyces Cerevisiae dan Aspergillus Oryzae terhadap Karakteristik Eco-Enzyme serta Pengaplikasiannya dalam Pembuatan Sabun Padat Antiseptik

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Publication year: 2023

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Publication date: 2023-04-20

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Authors: Safrida Safrida, Suryani Suryani, Zuhra Amalia

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Landing page: https://doi.org/10.30811/teknologi.v23i1.3715

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PDF URL: https://e-jurnal.pnl.ac.id/teknologi/article/download/3715/3008

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Concepts: Aspergillus oryzae, Fermentation, Food science, Antiseptic, Chemistry, Bacteria, Enzyme, Biology, Biochemistry, Organic chemistry, Genetics

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Cited by: 3

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