Astrilia Damayanti, Ima Winaningsih, Zuhriyan Ash Shiddieqy Bahlwan, Catur Rini Widyastuti, Kakalia Putri Auralita, Anggun Enjelita, Xuanzie Alfareza
Indonesia has a tropical climate rich in exotic fruits, such as pineapples, bananas, oranges, papaya, mangoes, watermelons, and pomegranates. Apart from its abundant production, these fruits also have parts of the fruit that are rarely used, such as seeds and peels. The peel of exotic fruits can be used as an eco-enzyme because of its enzyme content. Eco-enzymes are a type of natural compound that can usually be extracted from fruit peel or waste. Eco-enzymes are vinegar made by fermenting food waste with sugar to form alcohol. This review focuses on the potential use of exotic fruit peels and the enzymes they contain, which are used as eco-enzymes. Eco-enzyme production reduces the accumulation of organic waste and has several other benefits, including cleaning floors, equipment, etc. Extensive research in the industrial sector must also be carried out to improve the nutritional and functional potential of the peel of this exotic fruit. © The Authors, published by EDP Sciences.
Department of Chemical Engineering, Faculty of Engineering, Universitas Negeri Semarang, Semarang, Indonesia
Research at a Glance
Register to unlock
Topics & SDG Alignment
Register to unlock
Collaboration
Register to unlock
Author Profile (Selected)
Register to unlock
References Overview
Register to unlock
Journal & Source
Register to unlock
Metadata & Integrity
Register to unlock