Improving Eco Enzyme Product Quality with Seven Tools and 5W+1H Methods

Lilis Nurhayati, Nyoman Sri Widari, Agrienta Bellanov

Abstract

Eco-enzyme is a fermentation product of organic materials, which is beneficial to the environment, but often suffers from defects in its production. This research aims to improve the quality of eco-enzymes using the Seven Tools and 5W+1H methods. Seven Tools identifies the causes of defects, while 5W+1H formulates improvement strategies. The analysis results show that color defects or black mold is the main problem with a percentage of 46.15%. Causal factors include poor quality raw materials, low labor skills, and suboptimal processing methods. Improvements were made by selecting fresh organic ingredients, 20% leafless vegetable composition, 30-minute soaking, and more optimal stirring. This strategy is expected to improve product quality and reduce the level of defects in eco-enzyme production.

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References

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DOI: https://doi.org/10.31284/j.senopati.2025.v6i2.7432

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