Harnessing Tomato-based Eco-enzymes for Sustainable Agriculture and Circular Economy Advancement

Agricultural waste constitutes a significant contributor to environmental degradation and food loss within agrarian economies such as Indonesia, where the annual production of organic waste exceeds 25 million tons. Notwithstanding its prevalence, agricultural waste-exemplified by unsold tomatoes-is often improperly managed through incineration or disposal in landfills, resulting in pollution, greenhouse gas emissions, and the forfeiture of economic opportunities. This research investigates the feasibility of utilizing tomato-based agricultural waste for the production of eco-enzymes through fermentation, offering an innovative approach to promote sustainable agricultural practices and circular economy principles.This investigation aimed to assess the nutrient profile and functional characteristics of eco-enzymes derived from tomatoes, with a particular focus on their potential applications as liquid organic fertilizers, natural pesticides, and disinfectants. Employing a fermentation duration of three months, combined with water and sugar, the resultant product was analyzed for its macronutrient content and pH level. Laboratory findings indicated that the eco-enzyme exhibited a stable pH of 3.5, accompanied by nutrient concentrations of 0.53% nitrogen, 1.43% phosphorus, and 7.02% potassium-attributes that are advantageous for soil enhancement and plant health. The results of this study demonstrate that eco-enzymes not only alleviate the burden of agricultural waste but also promote regenerative farming practices, improve resource efficiency, and support rural economies. The research concludes that tomato-based eco-enzymes present a feasible mechanism for converting organic waste into valuable resources, with profound implications for reducing food loss, promoting sustainable land management, and fostering circular value creation within agro-industrial frameworks.