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The problem of unmanaged waste amount and the still high dependence on synthetic fertilizers can be overcome with the conversion of organic waste into organic liquid fertilizer through enzymatic fermentation. The process is carried out with MASARO (Manajemen Sampah Zero) technology. Hence, this study aims to study the enzymatic fermentation phenomenon in MASARO technology with vegetable and fruit waste as feedstocks. Several physical influences such as aeration (with vs. without), stirring frequency (1 time/day vs. 3 times/day), and bioreactor color (dark blue vs. white) were investigated. This study found that the first stage of fermentation offers a lower pH due to the formation of organic acids whereas the second stage of fermentation enhances the pH due to the presence of methane and ammonium. The results also prove that the parameter that most influences pH is aeration. The presence of aeration promotes methanogenesis and deamination thereby signifying the fermentation pH. This is also evidenced by the change in product color, which becomes darker over time when aeration is applied. Likewise, the optimal stirring frequency is 1 time/day and the recommended bioreactor color is dark blue. Finally, the application of organic liquid fertilizer on Indramayu paddy fields supports that this fertilizer creates soil looseness, augments the number of decomposers, and enriches soil nutrition so it can lead to productivity and agricultural sustainability.