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Eco-enzyme-Based Hand Soap Development Program from Organic Waste in Gebang Putih Village, Surabaya, aims to reduce organic waste and increase public awareness of the importance of environmentally friendly products. Eco-enzymes, which are produced from the fermentation of organic waste such as fruit and vegetable scraps, are used as the main ingredient in the manufacture of hand soap. This process not only reduces the amount of waste that ends up in landfills, but also results in a safe and effective product for hand hygiene. This research involves several stages, including the collection and sorting of organic waste, the fermentation process to produce eco-enzymes, and the formulation and testing of the resulting hand soap. The people of Gebang Putih Village are actively involved in every stage of the process, both through education and direct participation in soap making. The results of the program show that eco-enzyme-based hand soap has good quality and is well received by the community. In addition to providing solutions to the problem of organic waste, this program also contributes to improving the local economy by providing new business opportunities for the community. Thus, this program is expected to be a model that can be replicated in other regions, in order to support environmental sustainability and community welfare

Eco-enzyme-Based Hand Soap Development Program from Organic Waste in Gebang Putih Village, Surabaya, aims to reduce organic waste and increase public awareness of the importance of environmentally friendly products. Eco-enzymes, which are produced from the fermentation of organic waste such as fruit and vegetable scraps, are used as the main ingredient in the manufacture of hand soap. This process not only reduces the amount of waste that ends up in landfills, but also results in a safe and effective product for hand hygiene. This research involves several stages, including the collection and sorting of organic waste, the fermentation process to produce eco-enzymes, and the formulation and testing of the resulting hand soap. The people of Gebang Putih Village are actively involved in every stage of the process, both through education and direct participation in soap making. The results of the program show that eco-enzyme-based hand soap has good quality and is well received by the community. In addition to providing solutions to the problem of organic waste, this program also contributes to improving the local economy by providing new business opportunities for the community. Thus, this program is expected to be a model that can be replicated in other regions, in order to support environmental sustainability and community welfare

Field Study and Community Service is a community service program which is a form of implementation of the Tri Dharma of Higher Education. One area that is often focused on in KKN is agriculture. Agriculture in Indonesia still faces various problems, one of which is farmers' dependence on the use of chemicals as fertilizers and pesticides. The use of chemicals in agriculture can have long-term negative impacts such as damage to soil structure. One approach that can be applied is the use of animal waste as a natural ingredient in making organic fertilizer. Through Field Study and Community Service program, outreach and training is provided to the community regarding techniques for using animal waste as organic fertilizer. This activity was carried out using methods starting from surveys, outreach, and practice of processing goat manure waste into organic fertilizer. Socialization accompanied by direct practice can provide farmers with more knowledge to understand and apply techniques for making organic fertilizer more effectively. In addition, the use of organic fertilizer can reduce farmers' dependence on chemical fertilizers, increase soil fertility, and optimize agricultural yields.

Fermentation technology can increase added value to agricultural, food and other products. Through fermentation, raw materials can be converted into products with higher selling value, such as cheese, yogurt, tempeh, wine, beer, and so on. Many fermented products are beneficial for health, for example kefir and yogurt which contain good probiotics. for digestion. Kefir is a type of fermented milk whose manufacture uses various microorganisms to produce lactic acid products with by-products such as ethanol, free fatty acids and acetaldehyde. Kefir is made by adding yeast which contains many microorganisms from the lactic acid bacteria and yeast groups, while yogurt is fermented milk with lactic acid bacteria (LAB).  This service activity aims to increase people' knowledge and skills regarding the application of fermentation technology, starting from the meaning of fermentation, fermentation methods to high-value products produced from the fermentation process. In this activity, socialization activities were carried out regarding the development of fermentation technology, especially kefir and cow's milk yogurt, as well as practices on how to make it among the residents of Balitra Jaya Permai Loktabat Utara. The results show an increase in residents' knowledge and skills regarding fermentation through pretest and posttest activities as well as practical activities.

This activity aims to utilize household organic waste into liquid organic fertilizer (POC) in Jati Village, Sidoarjo Regency. Organic waste that generally comes from leftover food and vegetables is often just thrown away and causes an unpleasant odor and environmental pollution. Through counseling and practice of making POC, the community is expected to be able to process organic waste into fertilizer that is beneficial for plants. The method used involves counseling on the importance of processing organic waste, as well as practical steps in making POC, including preparation of materials, cutting, mixing with supporting materials such as brown sugar and EM4, fermentation process, filtering, and storage. The results of the activity show that the community has become more aware of the importance of processing organic waste and can practice making POC independently in their respective homes. This program not only reduces the amount of waste disposed of to landfills (TPA) but also increases soil fertility and contributes to environmental sustainability

Biosaka fertilizer production training is an educational program designed to provide practical knowledge and skills in the production of organic fertilizer through fermentation of natural ingredients. Biosaccharine fertilizer, which is made from plant residues, animal waste and certain microorganisms, offers an environmentally friendly and efficient solution for improving soil fertility and plant health. This training includes an introduction to materials and tools, the fermentation process, and the application of biosaccharide fertilizer to various types of plants. Through this approach, participants—including farmers, agricultural extension workers, and other individuals—are expected to be able to produce high-quality biochemical fertilizer independently. It is hoped that the results of this training will reduce dependence on chemical fertilizers and support sustainable agricultural practices that are more economical and environmentally friendly.

Introduction: Single Cell Protein (SCP) is a term used for proteins produced from microbes such as bacteria, algae, yeasts, and fungi. One of the fungi known to produce PST is Aspergillus niger. Objective: The purpose of this study was to determine whether pineapple peel waste could produce single cell protein from A. niger culture and to determine differences in protein production with the addition of nutrients in the fermentation medium. Methods: This research method is an experimental method with the independent variables being MFKN1 medium (Pineapple Skin Fermentation Medium with the addition of KH2PO4 and sugar), and MFKN2 medium (Pineapple Skin Fermentation Medium with the addition of KH2PO4, (NH4)2SO4 and sugar); and the length of fermentation time used are days-0, 2, 4, and 6. The dependent variables of this study were analysis of protein content, dry weight of cells, glucose levels, pH and temperature. The data from this study were statistically analyzed using the two way Anova method. Results: The results of this study obtained the highest protein content in MFKN2 media, namely 0.80% (day-2); cell dry weight 0.473 g; glucose level 1.3406%; pH 4.6 and temperature 31 oC. Meanwhile, the highest protein content in MFKN1 media was 0.59% (day- 4); cell dry weight 0.346 g; glucose level 1.3406%; pH 3.7 and temperature 26.6 oC. Conclusion: The conclusion of this study is that pineapple peel waste can produce single cell protein from A. niger culture and there are differences in protein production results with the addition of nutrients, where protein content in MFKN2 medium is higher than protein content in MFKN1 medium.

Cholesterol is a fatty substance that circulates in the blood and is yellowish in color, and has a texture similar to wax, produced by the liver and is needed by the body. One plant that can lower cholesterol is single black garlic. This study aims to determine the anti-cholesterol content at various fermentation times for single black garlic. The research was carried out using single black garlic samples with fermentation times of 5, 10 and 15 days. One alternative that can be chosen to lower cholesterol levels is to consume single garlic into single black garlic, fermentation produces a sweeter and softer taste and reduces the sharp taste and aroma of fresh garlic, making it more preferred by many people. Samples were analyzed quantitatively using UV-Vis spectrophotometry. The maximum λ value was obtained at 636.5 nm with the linear regression equation y = 0.0002x + 0.3098 and (r) at 0.9945. In quantitative tests, all variations in fermentation time can reduce cholesterol. Fermentation samples for 5, 10 and 15 days respectively obtained an EC50 value of 1067.07; 1185.5; 1354.65 ppm, while the positive control simvastatin got an EC50 value of 961.25 ppm. It can be concluded that the best fermentation time is 5 days of fermentation because the smaller the EC50 value, the stronger the anti-cholesterol power.

The aim of this PKM activity is to provide education and training to the Petiga Village community regarding techniques for processing cow dung into effective and efficient organic fertilizer. Community Service (PKM) in Petiga Village, Marga District, Tabanan Regency-Bali, has succeeded in overcoming environmental problems due to less than optimal management of cow dung. Through training and outreach, community knowledge in processing cow dung into organic fertilizer increased from 20% to 85%. Organic fertilizer production also increased from 10% to 60% of the total cow dung produced. The use of organic fertilizer improves soil quality, marked by an increase in nitrogen, phosphorus and potassium levels, as well as rice yields by 30%. The anaerobic fermentation method reduces odors and groundwater pollution, and provides added economic value through the sale of organic fertilizer. These findings show that this program is effective in addressing environmental problems and increasing agricultural productivity. This livestock waste management model can be replicated in other villages that have similar potential, providing broad benefits for the community and supporting sustainable agriculture.

Household waste, although a significant environmental challenge, has the potential to be converted into valuable resources. This article discusses effective methods for transforming household waste into Liquid Organic Fertilizer (LOF), an environmentally friendly solution that improves soil quality and supports plant growth. By utilizing materials such as food scraps, fruit peels, and dry leaves, this process not only reduces the volume of waste sent to landfills but also benefits home gardening. The article outlines practical methods for producing LOF, including simple fermentation techniques, necessary equipment, and a step-by-step guide. It also discusses the ecological and economic benefits of using household waste as LOF and its impact on sustainability and waste management. With comprehensive and easy-to-follow information, this article aims to encourage individuals and communities to adopt these practices as part of their waste management and sustainable agriculture efforts.

Organic fertilizer is very important in efforts to improve soil fertility naturally and safely, in the broadest sense of being free from chemicals that are harmful to human health, therefore this organic fertilizer is very safe for consumption. This research was carried out in a housing complex on Jl. Tombak, Medan Tembung District, Medan City, North Sumatra. The research method used in this research is the experimental and observation method. The aim of this research is to determine the content of organic fertilizer made from mixed waste of onion skins and garlic skins with used rice water washing. And the results of the research that has been carried out show that the organic fertilizer that the researchers made failed due to several factors, such as perhaps there being onion skins that had rotted and should not be used and also the fermentation process time was too long, so it did not meet the required standards. Apart from that, when filtering to remove onion skin waste, the liquid fertilizer the researchers made smelled pungent and rotten.

Eco enzyme is an organic waste liquid product produced from the fermentation process. Eco enzyme's functions include cleaning vegetables and fruit, cleaning floors, repelling insects and being able to fertilize plants. Eco enzyme has benefits for cleaning because of the acetic acid and alcohol contained in the liquid. The aim of this research is to find out the process of making Eco Enzyme and to find out the benefits of Eco Enzyme organic fertilizer, to find out the results of the nutrient content of the eco enzyme product. This research method is data collection techniques. The data source in this research is a secondary data source, in the form of documentation in the form of photos and videos in the process of making eco enzyme.

Cheese is a food fermented by lactic acid bacteria and fungi. Cheese has many important nutrients and is high in energy. The type of milk used (species, lactation stage, full fat, low fat, or skim), the manufacturing process, and, to a lesser extent, the air-insoluble nutritional quality of the milk (coagulated casein, In cheese curds, colloidal minerals, fat, and fat-soluble vitamins remain, while the air-soluble components of milk are whey protein, lactose, vitamins, and air-soluble minerals. But the loss of air-soluble B vitamins can be compensated by microbial synthesis during cooking to a certain extent .The biological proteins of cheese are very beneficial.The protein content of cheese ranges from 4 to 40%, depending on the variety, and is usually higher than the fat.Therefore, before consumption, cheese proteins break down in large quantities, and this has an impact on the proteolytic function of the intestine. The coagulation process takes fifteen to thirty minutes. The milk will coagulate into curd and then be reheated at a temperature of 38 degrees Celsius.

Soy sauce is an additional seasoning that has been known since the era of 300 years BC (SM), soybeans are the main ingredient in making sweet soy sauce. This research uses three types of soybeans with different quality, namely medium and low high quality. Each type of soybean is processed using the same fermentation method to produce soy sauce. The elements analyzed can amount of acidity, protein content, water, and the taste of soy sauce produced. The observation results stated that high-quality soybeans produce soy sauce with higher protein levels, optimal acidity levels, and better taste compared to medium and low-quality soybeans. Low-quality soybeans produce soy sauce with lower protein levels and a less-than-preferred flavor. In conclusion, the quality of soybeans has a very significant influence on the quality of soy sauce produced, so the selection of high quality soybeans is highly recommended in the soy sauce production stage to produce the best quality products.  

Considering the abundance of underutilized local feed materials, particularly large amounts of agricultural waste that have yet to be optimized as a feed source, the production of feed snacks is expected to provide a solution for utilizing this waste. By adding local ingredients such as moringa leaves, which have highly potential nutritional content, the development of these feed snacks is further enhanced. Moringa leaves are a valuable commodity in terms of both their nutritional content and benefits when added to feed formulations, serving to complement the standardized nutrient requirements. Through a technological processing involving silage/fermentation and to facilitate application and increase storage life, the product is formed into snacks. Addressing the ongoing complaints of farmers regarding the need for feed with high protein content at an economical price, the BERAKAL livestock snack emerges as a solution to meet this demand. With an affordable price, it is expected to fulfill the needs of farmers who face a shortage of quality feed compared to commercial concentrates which are relatively more expensive. The methods of socialization and technical guidance typically involve several stages and strategies to enhance the competence and awareness of the community, such as initial socialization, training and technical guidance, and general technical guidance. BERAKAL livestock snacks can increase livestock productivity, leading to increased production of meat, milk, and eggs, and improving the competitiveness of Indonesian livestock products. BERAKAL livestock snacks can enhance the competitiveness of Indonesian livestock products in the global market. The BERAKAL livestock snack program has the potential to provide significant benefits to universities in terms of implementing MBKM and achieving IKU. Some of these benefits include increasing collaboration with industry partners and the community. This program will involve industry partners and the community in the development and marketing of BERAKAL livestock snacks. This collaboration can enhance the university's reputation as a reliable partner in developing products and services that benefit the community.

Considering the abundance of underutilized local feed materials, particularly large amounts of agricultural waste that have yet to be optimized as a feed source, the production of feed snacks is expected to provide a solution for utilizing this waste. By adding local ingredients such as moringa leaves, which have highly potential nutritional content, the development of these feed snacks is further enhanced. Moringa leaves are a valuable commodity in terms of both their nutritional content and benefits when added to feed formulations, serving to complement the standardized nutrient requirements. Through a technological processing involving silage/fermentation and to facilitate application and increase storage life, the product is formed into snacks. Addressing the ongoing complaints of farmers regarding the need for feed with high protein content at an economical price, the BERAKAL livestock snack emerges as a solution to meet this demand. With an affordable price, it is expected to fulfill the needs of farmers who face a shortage of quality feed compared to commercial concentrates which are relatively more expensive. The methods of socialization and technical guidance typically involve several stages and strategies to enhance the competence and awareness of the community, such as initial socialization, training and technical guidance, and general technical guidance. BERAKAL livestock snacks can increase livestock productivity, leading to increased production of meat, milk, and eggs, and improving the competitiveness of Indonesian livestock products. BERAKAL livestock snacks can enhance the competitiveness of Indonesian livestock products in the global market. The BERAKAL livestock snack program has the potential to provide significant benefits to universities in terms of implementing MBKM and achieving IKU. Some of these benefits include increasing collaboration with industry partners and the community. This program will involve industry partners and the community in the development and marketing of BERAKAL livestock snacks. This collaboration can enhance the university's reputation as a reliable partner in developing products and services that benefit the community.

Food is used as a basic necessity for human life. Food can increase the growth and development of the body and can repair damaged body tissue. Food and drinks that will be distributed and consumend by the public must comply with the quality standards  that have been set. One of the microorganisms most often found in food and drinks in Coliform bacteria. Coliforms are a group of bacteria that can be used as an indicator of the presence of pathogens that are detrimental or not beneficial for water, food, milk and dairy products. The aim of this research was to determine whether or not Coliform bacteria were present in white tofu sold at the Sedondong Batang market. The type of research used is descriptive research. This research was carried out on November 28, 2023. Sample examination was carried out at the Pekalongan Regency KESDA Laboratory. The samples used in this research were white tofu sold at the Sedondong Batang market, totaling 4 samples. In this research, the sampling technique was purposive sampling. The method used the MPN method, MPN is a method used to count Coliforms in water using in-tube fermentation testing. This method requires two tests, namely a predictor test and a reinforcement test.

Tempe is the Indonesian people's favorite food. Tempeh, which is liked or commonly consumed, is a type of food made from yellow soybeans. These soybeans are fermented using the mold Rhizopus oligosporus. The results of this fermentation contain protein that is easily digested by the human body, making tempeh a food that is highly recommended for consumption in order to fulfill each individual's nutrition. However, this fermentation process is not so easy, it requires certain conditions. This is something that is often overlooked, so it is necessary to carry out research activities aimed at analyzing the protein content in plastic packaging. This protein content analysis activity uses the biuret method equipped with UV-Vis spectrophotometry with the standard protein solution used is BSA (Bovine Serum Albumin) solution. The measurements carried out provided information on the protein content of tempeh in plastic packaging of 3.739 µg/mL

A shipyard company in Surabaya, which is one of the major industries, generates a large amount of organic waste, including food waste, vegetables, fruits, leaves, and wood. Although this organic waste is a potential source of humus and essential nutrients for the soil, most of it has not been optimally managed. Composting is an effective method to process organic waste into compost, which can reduce the negative impact of toxic compounds and pathogens on the environment. This research aims to evaluate the effectiveness of using two types of activators, namely PROMI and ecoenzymes, in accelerating the composting process and improving compost quality in accordance with SNI 19-7030-2004 standards. PROMI activator, which contains various microorganisms such as Trichoderma Harzianium, Pseudokoningii, and Aspergilus sp., and ecoenzymes, which is produced through fermentation of organic materials, were applied to shredded organic waste. The results showed that the use of both activators could accelerate the decomposition process of organic materials and produce high-quality compost within 21 days. With the final measurement results of both composts, both with PROMI and ecoenzymes treatment, the same pH and temperature values were obtained, namely pH 7 and temperature 30℃. Parameters such as pH, temperature, colour, smell, and texture of the compost are recorded periodically to ensure the composting process is going well. Thus, the use of PROMI and ecoenzymes activators not only increases composting efficiency but also provides a sustainable solution for organic waste management in the shipyard industry.

Shipbuilding industrial companies still produce a number of organic waste in the form of twigs, grass and leaves. In line with developments in the current era, organic waste that accumulates will become an issue for the environment if it is not managed properly. This activity was carried out to overcome the problem of organic waste in the shipbuilding industry, by utilizing organic waste for composting. Composting is a simple anaerobic method that can be easily carried out in the shipbuilding industry. This method turns organic waste into compost by carrying out a fermentation process. Organic waste in the form of leaves that are turned into compost can increase the nutrient content in the soil. The composting process is carried out using two different activator materials, namely using Effective Microorganisms 4 (EM 4) and Promoting Microbes (PROMI). The results of the compost research carried out have met the quality standards according to SNI 19-7030-2004. The final results of these two treatments are not too different, the pH resulting from the EM4 activator treatment is 6.9 and the pH from the PROMI activator treatment is 7. The temperature value for both does not exceed the ground water temperature, namely the final temperature of the EM4 activator treatment is 29.9oC and from PROMI activator treatment of 30oC. The observation results show that of the two activators EM4 and PROMI, the one that is more effectively used for composting is the EM4 activator because the microorganism content in EM4 has more classifications compared to the PROMI activator.