Identification of acetic acid levels in ecoenzyme from organic materials of orange peel with acid-base titration method

Abstract

Abstract This study aimed to elucidate the comparison of the levels of acetic acid and the pH of the ecoenzymes from organic matter variations of sweet and sour orange peels. The acetic acid is an organic compound containing a carboxylic acid group which is also widely applied in the health and industrial fields. Preparation of acetic acid from substrate products containing ethanol which can be obtained from fruit ingredients including oranges. One of the uses and management of organic waste, including vegetables and fruit, is by making ecoenzymes from fruit peels with a mixture of water and sugar. Fruit peels that can be used as organic ecoenzyme ingredients vary widely, so the content in ecoenzymes becomes very diverse and tends to be unstable. This type of research is descriptive. This study consisted of three stages, namely the manufacture of ecoenzymes from pasaman orange peel, gunung omeh, kaffir lime and lime in 7 variations (for 100 days), measurement of acetic acid levels and pH in the ecoenyzme samples for 14 days and 100 days. Acetic acid levels were determined using the acid-base titration method. The results of this study showed that the highest levels of acetic acid ecoenzyme in the 100-day fermentation were 5.53% in the sour orange group, while the lowest in the mixed ecoenzyme was 3.32%. The most acidic ecoenzyme pH was at 100 days of fermentation (pH ±3.5).