Application of spinach and orange peel eco enzymes in tomato preservation

Abstract

Abstract. Hamidah L, Hafsah H. 2022. Application of spinach and orange peel eco enzymes in tomato preservation. Pros Sem Nas Masy Biodiv Indon 8: 154-158. Eco enzymes are multifunctional fluids that contain organic acids. This content allows eco enzymes to be used as natural fruit preservatives. This study aimed to analyze the effect of giving spinach eco enzymes and spinach eco enzymes mixed with orange peel in delaying the rate of spoilage of tomatoes. Spinach eco enzymes and mixed spinach and orange peel eco-enzymes were used in this study. Tomato fruit sprayed with eco enzyme liquid of different types and concentrations showed different effects. Variations in the concentration of eco enzymes used were 100%, 75%, and 50%. The parameters observed included physical changes in color, texture, wrinkles, the appearance of mold, and aroma. Observations were made daily for ten days. The spinach-orange peel eco enzyme with a concentration of 75% can keep skin color bright for three days longer than the control. Spinach eco enzymes and spinach-orange peel eco enzymes with concentrations of 50% and 100% can maintain fruit density for one day longer than the control. The two types of eco enzymes from the lowest concentration were all able to delay the shrinkage of the fruit skin by one day compared to the control. The spinach-orange peel eco enzymes at 75% and 100% concentrations could delay the appearance of the mold by three days and the appearance of the sour aroma four days later than the control. In general, the combination of spinach and orange peel eco-enzymes was more effective in maintaining tomatoes' physical quality than single spinach eco enzymes.