Karakterisasi Eco-Enzyme serta Potensinya dalam Degradasi Limbah Cair Tahu

Telah dilakukan penelitian tentang karakterisasi eco-enzyme dari kulit buah pepaya California (Carica pepaya L.) dan jambu biji varietas jambu biji kristal (Psidium guajava L.) yang berpotensi dalam degradasi limbah cair tahu. Penelitian ini bertujuan untuk mengetahui aktivitas enzim amilase, lipase, dan protease; suhu dan pH optimum pada setiap aktivitas enzim; nilai pH, BOD, dan COD limbah cair tahu dengan penambahan konsentrasi eco-enzyme sebesar 3%, 5%, dan 7% dengan waktu kontak selama 7, 14, dan 21 hari; serta karakterisasi eco-enzyme, limbah cair tahu sebelum dan sesudah penambahan eco-enzyme menggunakan spektrofotometer FTIR.
Hasil penelitian menunjukkan pH optimum enzim amilase, lipase, dan protease pada eco-enzyme berturut-turut, yaitu pH 6, pH 8, dan pH 6,5 menghasilkan aktivitas sebesar 7,820 U/mL, 3,723 U/mL, dan 9,444 U/mL. Suhu optimum enzim amilase, lipase, dan protease yaitu pada suhu 30⁰C, 34⁰C, dan 34⁰C menghasilkan aktivitas sebesar 6,422 U/mL, 3,753 U/mL, dan 9,207 U/mL. Penambahan eco-enzyme dengan konsentrasi 3% dan waktu kontak 21 hari efektif dalam menurunkan nilai pH, BOD, dan COD limbah cair tahu dengan persentase penurunan sebesar 12,5%, 57,1%, dan 30,1%. Hasil karakterisasi dengan FTIR pada eco-enzyme menunjukkan adanya gugus fungsi -OH, C≡C, C=O, C-O, dan S=O, sedangkan limbah cair tahu sebelum dan sesudah penambahan eco-enzyme mempunyai gugus fungsi yang sama karena tidak terjadi pembentukan senyawa baru yang ditandai dengan gugus -OH, C≡C, dan C=O.

Kata Kunci: Eco-enzyme; Aktivitas Enzim; pH dan Suhu Optimum; Limbah Cair Industri Tahu; Degradasi.

ABSTRACT
A research has been conducted on the characterization of eco-enzyme from California pepaya (Carica pepaya L.) peel and guava crystal guava (Psidium guajava L.) varieties that have potential in the degradation of tofu liquid waste. This study aims to determine the activity of amylase, lipase, and protease enzymes; optimum temperature and pH for each enzyme activity; pH, BOD, and COD values of tofu liquid waste with the addition of eco-enzyme concentrations of 3%, 5%, and 7% with contact time of 7, 14, and 21 days; and characterization of eco-enzyme, tofu liquid waste before and after the addition of eco-enzyme using FTIR spectrophotometer.
The results showed that the optimum pH of amylase, lipase, and protease enzymes in eco-enzyme were pH 6, pH 8, and pH 6.5 respectively, producing activities of 7.820 U/mL, 3.723 U/mL, and 9.444 U/mL. The optimum temperature of amylase, lipase, and protease enzymes at 30⁰C, 34⁰C, and 34⁰C resulted in activities of 6.422 U/mL, 3.753 U/mL, and 9.207 U/Ml. The addition of eco-enzyme with a concentration of 3% and a contact time of 21 days is effective in reducing the pH, BOD, and COD values of tofu liquid waste with a percentage reduction of 12.5%, 57.1%, and 30.1%. Characterization results with FTIR on eco-enzyme showed the presence of -OH, C≡C, C=C, C=O, C-O, C-N, and S=O functional groups, while the tofu liquid waste before and after the addition of eco-enzyme had the same functional groups because there was no formation of new compounds characterized by -OH, C≡C, C=C, and C=O groups.