Garbage Enzyme: Production and characterization

Author(s)	Swati Rose Toppo, Urvashi Maitry
Country	India
Abstract	The garbage enzyme was prepared from Jaggery, fruit and vegetable dregs and water. Jaggery, fruit and vegetable peels and water were mixed in the ratio of 1:3:10. The mixing process was done in an air-tight plastic container. During the first month, gases produced were released as fermentation progressed. The container was placed in a cool, dry, and well-ventilated place. It was left to ferment for 3 months to produce enzyme. The fermentation yielded a brownish liquid, which was separated from the solids. The solution was filtered after 3 months to obtain enzyme solution which was light brownish yellow in color. All the treatments exhibited positive result for Amylase Test, Lipase Test, Cellulase Test, Urease Test, Protease Test, MR Test and Alcohol and low pH whereas negative for catalase Test, indicating that Garbage enzyme produced from fruit and vegetable wastes contained mixture of enzymes, alcohol and acid brought about by the process of microbial fermentation.
Keywords	Garbage Enzyme, vegetable, and fruit wastes.
Field	Biology
Published In	Volume 6, Issue 2, March-April 2024
Published On	2024-04-17
DOI	https://doi.org/10.36948/ijfmr.2024.v06i02.17648
Short DOI	https://doi.org/gtrfkr

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