Pendayagunaan Sampah Organik Dapur Menjadi Eko Enzim Cairan Multiguna Utilization of kitchen organic waste into multipurpose liquid ecoenzymes

Abstract

Kitchens are the highest source and continuously produce organic waste, therefore it is necessary to manage the waste to reduce the bad impact caused.  One of the alternatives to organic waste management that refers to the 3R (Reuse, Reduce, and Recycle) principle is the production of eco-enzymes, complex organic matter of multi-efficacious solutions fermented from kitchen organic waste.  This community service activity aims to increase the awareness, knowledge, and skills of the target community in managing organic waste into a beneficial eco-enzyme product, so that they can reduce the impact of the waste on the environment.  This activity was conducted as counseling, using the lecture-feedback method with PowerPoint slide media, followed by a demonstration and practice on making eco-enzymes.  Participants were given counseling on the impact of garbage piles thrown in any place, the impact of burned waste, and how to manage organic waste produced from the kitchen into useful products to help preserve the environment. The service results showed that this activity had increased the knowledge and skills of farmers and women farmers in Manggalung Village, Mandalle District, in processing kitchen organic waste into a multi-benefit product. This is shown by the number of participants who attended, the response, enthusiasm, and good participation during the activity, as well as the results of the practices of making and applying the eco-enzymes at their respective homes and planting areas. The quality of the eco-enzyme had met the standard with indicators such as brownish color, fresh sour smell, pH 3.4, and no maggots. This community service activity results are significant because the target group can already manage and utilize waste into something valuable.