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

Abstract

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.