Optimalisasi Pengelolaan Sampah Dapur melalui Inovasi Eco-Enzyme di Lingkungan Mushola Raudatul Jannah, Jalan Dulin Kandang, Palangka Raya

Livia Syafa’ah, Keisya Angie Nurul Fatihah, Putri Ramadhaniah, Sovia Lola, Yuskia Izzatul Jannah, Sari Raihana, Muhammad Yahya Saputra, Muhammad Basir, Indah Luviana, Rabiatul Adawiyah

Abstract


The problem of kitchen waste, especially organic waste such as fruit peel and vegetable waste, is still one of the environmental problems because not all people have the knowledge and skills to manage it. This service activity aims to improve the knowledge and skills of the community in utilizing organic waste through the creation of Eco-enzymes and encourage independent and sustainable waste management. The activity was held in the Raudatul Jannah mosque, Jl. Dulin Kandang, Palangka Raya, using socialization methods and direct practice. Participants were given an understanding of the definition, benefits, ingredients, dosage, stages of manufacture, as well as Eco-Enzyme treatment during the fermentation process. The results of the activity showed a positive response and enthusiasm of the community during the delivery of materials and manufacturing practices. The community gained knowledge about the use of organic waste as an Eco-Enzyme material and skills in the manufacturing process. This activity has an initial impact on increasing public awareness of the sorting and utilization of organic waste. Monitoring and assistance is still needed to see the sustainability of the implementation of organic waste management after the activity.

Keywords


Kitchen waste, Eco-Enzyme, Community Empowerment, Waste Management.

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References


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DOI: https://doi.org/10.31004/abdira.v6i4.2434

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