Testing the Antimicrobial Efficacy of Eco-Enzymes on Staphylococcus aureus and Escherichia coli as a Participatory Student Activity in Biotechnology Material for Food Waste Management

Fina Nurul  Arifah; Eka Cahya Prima

doi:10.32939/symbiotic.v6i1.156

Fina Nurul Arifah Department of Science Education, Faculty of Mathematics and Science Education, Universitas Pendidikan Indonesia
Eka Cahya Prima Department of Science Education, Faculty of Mathematics and Science Education, Universitas Pendidikan Indonesia

DOI: https://doi.org/10.32939/symbiotic.v6i1.156

Keywords: antibacterial activity, biotechnology, eco enzyme, Escherichia coli, food waste, Staphylococcus aureus

Abstract

This study investigates the antimicrobial efficacy of eco-enzymes derived from organic waste, specifically fruit and vegetable peels, against Escherichia coli and Staphylococcus aureus bacteria. Eco-enzymes were produced through a simple fermentation process involving kitchen scraps, brown sugar, and water. Antibacterial activity was evaluated using agar diffusion assays, where different concentrations of eco-enzymes were tested against bacterial cultures. Results showed significant inhibition zones, indicating effective antimicrobial properties against both bacterial strains. Higher concentrations of eco-enzymes correlated with larger inhibition zones, highlighting their potential as natural alternatives for bacterial control in various applications, including food processing and wastewater treatment. Furthermore, eco-enzymes contribute to sustainable organic waste management by converting waste into useful bio-sanitizers, floor cleaners, bio-pesticides, and plant fertilizers. This research underscores the dual benefits of eco-enzymes in reducing environmental impact and promoting sustainable development goals.

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