On September 28, 2021, the Faculty of Art and Design held a Workshop “We Take Care of the Earth with Eco Enzymes, a Solution of a Million Benefits”. On this occasion, a demonstration of making Eco Enzyme was also carried out which was made from waste of various fruit peels and pure molasses molasses as a mixture with a ratio of molasses, waste and water as much as 1:3:10.

Eco Enzyme ingredients are stored in a place with room temperature temperature, tightly closed, should not be exposed to air, and stored for at least 100 days. On January 7, 2022, Eco Enzyme is eligible for harvest. The Eco Enzyme harvesting activity was guided by Mrs. Emy Yuli S, SE, one of the retired education staff who is active as an Eco Enzyme maker, who explained to the Head of Administration, General Subdivision and Cleaning Staff of the FSRD Usakti the steps for harvesting the Eco Enzyme.

A good Eco Enzyme is one that smells good and fresh, characteristic of a fermented aroma. The results of the Eco Enzyme harvest are planned to be used by the cleaning staff for cleaning solutions for toilets, floors, dishes and plant fertilizers. The sustainable use of Eco Enzyme is expected to reduce the use of soap and save the earth.

News source: FSRD