Exploring the Potential of Citrus Fruit Peel Eco-Enzyme: A Natural Teat Dipping Solution for Dairy Cattle

Abstract

Antiseptic ingredients commonly used for dipping teats are iodine, chlorhexidine, chlorine 4%, and alcohol 70% (Pisestyani et al., 2017). Aprilia et al. (2016) stated that administering a chemical antiseptic (povidone-iodine) has several disadvantages, namely causing burning, pain, itching, and redness and even leaving chemical residue in milk. Also, the use of synthetic antiseptic materials hurts human health and the environment (Muliarta and Darmawan, 2021). If humans consume milk containing chemical residues, it will be perilous for health. So, several innovations Short CommunicationAbstract | The dairy industry is actively seeking natural alternatives to replace synthetic teat dipping solutions in order to prevent mastitis occurrences. One such natural compound is eco-enzyme, which can be extracted from citrus fruit peels, waste materials, and other sources. The objective of this research was to prepare an eco-enzyme using citrus fruit peel (Citrus reticulata) and analyze its organoleptic properties as well as its inhibitory effects against Staphylococcus aureus and Escherichia coli pathogens. Eco-enzyme was prepared from citrus peel waste, resulting in a solution with a typical fresh sour aroma. The pH of the eco-enzyme ranged from 3.7 to 4.5. Conducting the agar diffusion test revealed a dose-dependent inhibitory effect of the citrus fruit peel eco-enzyme against both Staphylococcus aureus and Escherichia coli. These findings underscore the antibacterial potential of the citrus fruit peel eco-enzyme solution and suggest its viability as a natural and environmentally friendly teat dipping solution for dairy cattle.