Organoleptic Perspective of Coffee Skin Eco-enzyme as a Zero Waste Alternative in Plantation Areas

Bagas Aditya Aditya; Andari Puji Astuti; Ratna Anggianti

doi:10.37899/journallalifesci.v5i6.1755

Bagas Aditya Aditya Chemistry Education, University of Muhammadiyah Semarang, Indonesian
Andari Puji Astuti Chemistry Education, University of Muhammadiyah Semarang, Indonesian
Ratna Anggianti English Education, University of Muhammadiyah Semarang, Indonesian

DOI: https://doi.org/10.37899/journallalifesci.v5i6.1755

Keywords: coffee skin waste, Fermentation, Eco-enzyme, Organoleptic

Abstract

Coffee was a high-value plantation commodity in Indonesia, contributing significantly to farmers' income and the national economy. However, increased coffee production also generated coffee skin waste that was often discarded, creating challenges in organic waste management. This study aimed to process coffee skin waste into eco-enzyme through fermentation process, which could be utilised as organic fertiliser and natural cleaner. For four months, organoleptic observations were made on the eco-enzyme produced, including, colour, pH, volume, and texture. Results showed that the colour of the solution transitioned from light brown to dark brown. pH decreased from 7 to 4 as microbial activity increased. The volume of the solution decreased from 500 mL to 240 mL due to gas release during fermentation. These findings suggested that processing coffee skin waste not only reduced environmental pollution but also increased the economic value of coffee industry by-products. This study provided insight into the potential for sustainable utilisation of coffee waste and supported environmentally friendly agricultural practices.

References

Abraham, I., & Supriyati, Y. (2022). Desain Kuasi Eksperimen Dalam Pendidikan: Literatur Review. Jurnal Ilmiah Mandala Education, 8(3), 2476–2482. https://doi.org/10.58258/jime.v8i3.3800

Andriani, Y., Sutrisno, B., & Widodo, A. (2023). Evaluation of Eco-Enzyme Derived from Fruit Waste for Food Preservation. Indonesian Journal of Biotechnology, 28(1), 45–53. https://doi.org/10.1155/2023/6598231

Ardiansyah, R., & Prasetyo, Y. (2022). Pemanfaatan Eco-Enzyme Sebagai Pengawet Alami dalam Industri Pangan. Jurnal Teknologi Pangan Indonesia, 19(3), 205–213.

Aristy, F., & Rachman, A. (2023). Climate Change Impacts on Coffee Production in Indonesia: A Review. *Journal of Critical Ecology*. https://doi.org/10.61511/jcreco.v1i1.645

Artaya, I. (2024). Eco-Enzymes: A Sustainable Solution for Waste Management. Journal of Environmental Management, 320, 123–135. https://doi.org/10.1016/j.jenvman.2023.123135.

Ashardiono, F., & Trihartono, A. (2024). Optimizing the potential of Indonesian coffee: a dual market approach. Cogent Social Sciences, 10(1), 2340206. https://doi.org/10.1080/23311886.2024.2340206

Brown, R., & Jones, T. (2022). The Role of Eco-Enzymes in Sustainable Agriculture: Enhancing Soil Health. Sustainable Agriculture Reviews, 45(2), 145–160.

Chen, M., & Chen, Y. (2021). The Role of Eco-Enzyme in Prolonging Shelf Life of Fresh Fruits. Postharvest Biology and Technology, 166, 111199. https://doi.org/10.1016/j.postharvbio.2020.111199

Costa, J. L. G., Pedreira, R. S., Gomes, A. C. P., Restan, A. Z., Vasconcellos, R. S., & Loureiro, B. A. (2022). Concentration of synthetic antioxidants and peroxide value of commercial dry pet foods. Animal Feed Science and Technology, 294, 115499. https://doi.org/https://doi.org/10.1016/j.anifeedsci.2022.115499

Faizan, M., Alam, P., Kumari, A., Suresh, G., Sharma, P., Karabulut, F., Soysal, S., Djalavic, I., Trivan, G., Faheem Adil, M., Sehar, S., Rajput, V. D., & Hayat, S. (2023). Biorefinery and Stepwise Strategies for Valorizing Coffee By-Products as Bioactive Food Ingredients and Nutraceuticals. https://doi.org/10.1016/j.jclepro.2023.134567.

Gómez-Salcedo, J. (2021). Environmental Impact Assessment of Coffee Waste Management: A Review. Journal of Cleaner Production, 334, 130–145. https://doi.org/10.1016/j.jclepro.2021.130145.

Hasan, M. N., Amelia, R. N., Rahmaddani, S. Y., & Tangga, L. R. (2022). PENGEMBANGAN ECO-ENZYME SEBAGAI USAHA PENGOLAHAN SAMPAH Jurnal Kelitbangan Kabupaten Lamongan | PRAJA LAMONGAN Volume 5 , Nomor 1 , Juni 2022 PRAJA LAMONGAN | Jurnal Kelitbangan Kabupaten Lamongan. 5(June), 20–27.

Kamaliya, M., & Lusiani, A. (2023). Natural Preservatives: The Role of Eco-Enzymes in Food Safety. Food Science and Technology International, 29(1), 85–95.

Larasati, D., Puji Astuti, A., & Triwahyuni Maharani, E. (2020). UJI ORGANOLEPTIK PRODUK ECO-ENZYME DARI LIMBAH KULIT BUAH (STUDI KASUS DI KOTA SEMARANG). 278–283.

Lee, S., Choi, Y., & Kang, H. (2023). Impact of organic waste-derived eco-enzymes on fruit preservation: A case study on strawberries. Food Chemistry, 402, 134058. https://doi.org/10.1016/j.foodchem.2022.134058

Machado, A. C. (2023). Bioactive Compounds in Coffee Peels: Antioxidant Properties and Nutritional Benefits. Journal of Agricultural and Food Chemistry, 71(12), 4567–4575. https://doi.org/10.1021/acs.jafc.3c00123.

Martinez, A., García, R., & Gomez, M. (2022). Enhancing the value of fruit waste: Application of eco-enzyme for bioprocessing. Food and Bioprocess Technology, 15(7), 1256–1267. https://doi.org/10.1007/s11947-022-02715-4

Maryanti, R. (2023). Utilization of Coffee Skin Waste for Organic Fertilizer Production: A Case Study in Tapak Gedung Village. International Journal of Agricultural Science, 15(1), 45–58.

Mashami, A. (2022). Health Risks Associated with Coffee Waste Management: A Review. Environmental Health Perspectives, 130(7), 75001. https://doi.org/10.1289/EHP8474.

Mirón-Mérida, J. (2021). Composting Coffee By-Products: A Sustainable Approach to Waste Management in Coffee Production. Waste Management & Research, 39(7), 785–795.

Mirón-Mérida, V. A., Barragán-Huerta, B. E., & Gutiérrez-Macías, P. (2021). Chapter 9 - Coffee waste: a source of valuable technologies for sustainable development. In R. Bhat (Ed.), Valorization of Agri-Food Wastes and By-Products (pp. 173–198). Academic Press. https://doi.org/https://doi.org/10.1016/B978-0-12-824044-1.00009-X

Muarief, S. (2024). Eco-Enzymes as Effective Cleaning Agents: A Comparative Study. Journal of Cleaner Production, 345, 130–140. https://doi.org/10.1016/j.jclepro.2023.130140.

Muslimaini, S. (2024). Production and Application of Eco-Enzymes from Organic Waste: A Sustainable Approach to Waste Management. International Journal of Environmental Science and Technology, 21(1), 45–60.

Nafilah, R. (2024). Exploring the Benefits of Eco-Enzymes in Household Applications: A Review. Journal of Environmental Science and Health, Part B, 59(2), 112–120. https://doi.org/10.1080/03601234.2023.1234567

Nugraha, A., & Setyawan, D. (2022). Fermentasi Limbah Organik menjadi Eco-Enzyme: Proses dan Aplikasi. Jurnal Teknologi Lingkungan, 30(1), 75–85.

Patel, A., Rana, J., & Goyal, R. (2022). Use of Natural Enzyme-Based Preservatives in Extending the Shelf Life of Fruits. Journal of Food Processing and Preservation, 46(3), 16213. https://doi.org/10.1111/jfpp.16213

Pratama, Y., & Nugroho, S. (2023). Evaluasi Proses Fermentasi dalam Produksi Eco-Enzyme dari Limbah Kulit Buah. Jurnal Teknologi Lingkungan, 33(2), 112–119.

Quyen, D. T. (2023). Transforming Coffee Waste into Value-Added Products: A Sustainable Approach. *Journal of Cleaner Production*.

Ramadhana, F. (2024). The Role of Coffee in Indonesia’s Economy: Current Trends and Future Prospects. Indonesian Journal of Economics.

Raman, A. (2023). Nutritional Profile of Coffee By-Products: Implications for Health and Nutrition. Food Science & Nutrition, 11(4), 1234–1245.

Ridwan, M. (2022). Valorization of Coffee Waste: Opportunities for Sustainable Development in Coffee-Producing Regions. Sustainable Development, 30(3), 467–478.

Santanatoglia, J. (2024). Dietary Fiber from Coffee By-Products: A Review on Health Benefits and Applications. Food Research International, 165, 112123.

Septiani, U., Oktavia, R., Dahlan, A., Tim, K. C., & Selatan, K. T. (2021). Eco Enzyme : Pengolahan Sampah Rumah Tangga Menjadi Produk Serbaguna di Yayasan Khazanah Kebajikan. Jurnal Universitas Muhamadiyah Jakarta, 02(1), 1–7.

Setiawati, P. L., Sumardi, S., Irawan, B., Nurcahyani, E., & Agustrina, R. (2023). Penentuan Karakteristik dan Efektivitas Eco Enzyme Berbahan Dasar Limbah Organik yang Berbeda sebagai Pengawet Buah Tomat (Solanum esculentum MILL.). Biospecies, 16(1), 80–87. https://doi.org/10.22437/biospecies.v16i1.24110

Shanthakumar, S., & Chiampo, F. (2021). Treatment Technologies for Coffee Processing Wastewater: A Review. Environmental Science and Pollution Research, 28(12), 14423–14435. https://doi.org/10.1007/s11356-021-13456-6

Statistik. (2023). Data Produksi Kopi Indonesia: Laporan Tahunan Badan Pusat Statistik.

Tenri Fitriyah, A., Kape, D., Baharuddin, B., & Retno Utami, R. (2021). Analisis mutu organoleptik kopi bubuk arabika (coffea arabica) bittuang toraja.

Vidalia, C. (2021). Eco-enzyme as disinfectant: a systematic literature review. International Journal of Public Health Science, 12(3), 1175–1184. https://doi.org/10.11591/ijphs.v12i3.22131.

Wang, L., Zhang, J., & Xu, Y. (2021). Eco-enzyme as a natural preservative: Efficacy and safety assessment. International Journal of Biological Macromolecules, 183, 1303–1312. https://doi.org/10.1016/j.ijbiomac.2021.04.075

Yulistia, E., & Chimayati, R. L. (2021). Pemanfaatan Limbah Organik menjadi Ekoenzim. Unbara Environment Engineerring Journal, 02(01), 1–6.

Zhang, W., Wang, Y., & Liu, H. (2021). Investigation on the Use of Eco-Enzyme for Natural Food Preservation. Journal of Cleaner Production, 299, 126856. https://doi.org/10.1016/j.jclepro.2021.126856