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Kandangmas Village through the PKK mobilization team conducts a household waste treatment program one of which is by processing it into eco-enzymes. The stages of this program start from surveys and program planning, introduction of mentoring through workshops and training, monitoring evaluation, review of service results, and final report of service. The results of the household waste treatment program as many as 40% stated that this program is beneficial and 32% stated that it is quite important to be useful. Eco-enzyme products have an aroma favored by partners and are used for various purposes, in particular for anti-septic agents and plant nutrient additives.

Laboratory is a place to do learning, research, and observation. Practicum is one of the many types of learning methods that exist in schools. The laboratory has the meaning of a room in which practical or research activities are carried out which are equipped with various kinds of equipment such as complete laboratory equipment and infrastructure. Microbiology is one of the materials from Biology lessons, whose scope can be in the form of microbes, fungi or molds, algae, fermentation, viruses, diseases, protozoa, bacteria, microbiology to biotechnology, and the invention of microbiology laboratory techniques. This university also has an Integrated Laboratory as a learning and practice facility in which there are many laboratory rooms according to their respective departments such as biology, physics, chemistry, electrical engineering, informatics, and mathematics laboratories. Then the special tools that are always used in research are Laminar Air Flow, autoclaves, incubators, ovens, refrigerators, and colony counters to count bacterial colonies.

Eco Enzyme is a result of organic waste fermentation, derived from leftover fruits, vegetables, sugar, and water. It was first discovered by Dr. Rosukon Poompanvong, a member of the Organic Farming Association from Thailand. Eco Enzyme serves as a versatile liquid for household, agricultural, and livestock purposes. According to an article by Vama & Chekar in 2020, eco enzyme can be utilized as an antifungal, antibacterial, insecticide agent, and cleaner. Some of its functions include being a floor cleaner, dish cleaner, and toilet cleaner.The author created a business around eco enzyme using leftover fruits. The raw materials for eco enzyme are obtained from fruits that are no longer consumable or have become spoiled. Although there have been numerous studies on utilizing leftover fruits for eco enzyme production, not many people in the community are aware of or use eco enzyme. Therefore, the author came up with the idea of a business centered around eco enzyme, both as a value proposition for utilizing leftover fruits and as a means to educate people who are unfamiliar with eco enzyme.

Shallot is a horticultural commodity that has good market prospects because it contains high nutrition and can be used as spices and ingredients for traditional medicine. However, shallot production in Indonesia still often fluctuates and even experiences a shortage in meeting the needs of domestic consumers. To increase shallot production, this can be done through intensification efforts, namely by improving cultivation techniques, such as the use of organic fertilizers, proper fertilization, and the use of superior varieties. This study used a factorial randomized block design consisting of 2 treatment factors, namely factor I, fermented NPK ( F) consisting of 0 ml, 250 ml, 500 ml and 750 ml. Factor II was the variety (V) of the Brebes Bima variety, the Probolinggo variety and the Nganjuk variety. The parameters of plant observation were: plant height (cm) and production per plot (g). The data analysis method was a factorial randomized block design (RBD). The results showed that the application of fermented NPK and the use of varieties had a very significant effect on the parameters of plant height (cm) and production per plot (g).

Pharmaceutical biotechnology products in the form of hand washing soap with an active ingredient of telang flower kombucha fermented solution have the potential to inhibit the growth of Staphylococcus capitis, Bacillus cereus, and Pantoea dispersa bacteria. The aim of this study was to formulate and prepare hand washing soap with an active ingredient in a solution of seagrass kombucha fermentation to inhibit the growth of Staphylococcus capitis, Bacillus cereus, and Pantoea dispersa. This research is an experimental laboratory by making 4 hand washing soap preparations, which consist of a hand washing soap base without an active substance. Hand washing soap base added to a solution of fermented butterfly pea flower kombucha at a sugar concentration of 20%, 30%, and 40%. Disc diffusion is a method used to calculate the average diameter of the inhibition zone for the three tested bacterial growth. The research data obtained were analyzed through one way ANOVA and post hoc analysis. The results of the ANOVA test proved that the obtained p value <0.05, which means that there were significant differences in the three treatment groups in inhibiting the growth of the three test bacteria. The post hoc analysis results also proved that 40% concentration was the best concentration in inhibiting the growth of the three tested bacteria, namely 18.34 mm (S. capitis/strong), 16.39 mm (B. cereus/strong), and 13.33 mm (P. disperse/strong).

This study aims to utilize rice washing wastewater as a potential raw material for bioethanol production using enzymatic hydrolysis and fermentation methods. The wastewater is treated with amylase enzyme to break down starch into simple sugars, which are then fermented using yeast to produce ethanol. The research involves optimizing process conditions such as temperature, pH, enzyme concentration, and fermentation time. The results indicate that rice washing wastewater has the potential to be an efficient raw material for bioethanol production. Thus, this study contributes to the development of renewable energy sources and the utilization of agricultural waste to create a more sustainable economic cycle.  

Tapai is a snack produced from the fermentation process of carbohydrate food as a substrate by yeast. Tapai is a hitz snack with a variety of creations. Each region has potential that can be developed into superior products in that area. These superior products must be continuously developed so that they will become great. The development of this superior product will certainly support the development of the local economy of the area concerned. Local economic development will also support the community concerned to develop. Local economic development that is based on superior products cannot be carried out by entrepreneurs alone, there needs to be a relationship from the government and other stakeholders engaged in local economic development. Government support is certainly needed by making policies that support superior product development policies. Meanwhile, other stakeholders assist entrepreneurs in developing their products so that they can be developed and known outside the region.

Telang flower has the potential to inhibit the growth of Candida albicans, Malasezia furfur, Pitosporum ovale, and Aspergilus fumigatus through the kombucha fermentation biotechnology method. The purpose of this study was to determine the antifungal activity of telang flower kombucha at various concentrations of white sugar. The varying concentrations of granulated sugar used in this study were 20%, 30%, and 40% (w/v), each repeated 3 times. The positive control used was kombucha made from green tea. The negative control used was sterile distilled water. The well diffusion method is one of the methods used to test antifungal activity. The fementation of telang flower kombucha has overall antifungal activity. White sugar concentration of 40% kombucha telang flower was the best concentration in inhibiting the growth of fungi as a whole when compared to the concentration of white sugar kombucha telang flower of 20%, 30% and positive and negative controls.

Tempe merupakan salah satu produk fermentasi kedelai tradisional yang cukup terkenal, dengan menggunakan jamur Rhizopus oligosporus. Tempe mempunyai berbagai macam manfaat bagi kesehatan tubuh. Demikian juga dengan bekatul beras merah yang memiliki berbagai nutrisi yaitu kandungan antioksidan dan serat yang tinggi, mengandung banyak mineral. Di kalangan masyarakat, bekatul beras merah belum banyak dimanfaatkan terutama sebagai produk olahan yang memiliki nilai fungsional. Penelitian ini bertujuan untuk menentukan karakteristik kimia dan sensori tempe kedelai yang difortifikasi bekatul beras merah dan lama fermentasi, menentukan formulasi yang tepat dari tempe kedelai yang difortifikasi bekatul beras merah dengan lama fermentasi sehingga diperoleh tempe dengan aktivitas antioksidan dan serat yang tinggi serta disukai konsumen. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) 2 faktorial. Faktor pertama adalah rasio kedelai dan bekatul beras merah (80:20; 70:30; 60;40), sedangkan faktor kedua adalah lama fermentasi (24, 36, 48 jam). Penelitian dimulai dari pembuatan tempe yang difortifikasi bekatul beras merah kemudian dianalisis menggunakan analisis kadar air, kadar abu, kadar protein, aktivitas antioksidan, kadar serat, dan analisis uji organoleptik meliputi warna, rasa, aroma, kekompakan, dan kesukaan keseluruhan. Hasil penelitian yang terbaik adalah pada rasio kedelai dan bekatul beras merah 60:40 dengan lama fermentasi 48 jam didasarkan pada hasil pengujian kimia antioksidan dan serat terbaik. Pada perlakuan ini dihasilkan kadar air 51,34%, kadar abu 8,90%, kadar protein 21,62%, aktivitas antioksidan 72,03%, dan kadar serat 23,44%, sedangkan untuk pengujian organoleptik yang meliputi warna 3,66(merah bata); aroma 3,24 (aroma bekatul beras merah kuat); rasa 3,54 (rasa bekatul beras merah sangat kuat); kekompakan 3,73(kekompakan tempe sangat kuat); dan kesukaan keseluruhan 3,35 (suka). Kata kunci: Tempe, bekatul beras merah, antioksidan, serat, lama fermentasi.ABSTRACTTempeh is one of the well-known traditional soybean fermentation products, using the mushroom Rhizopus oligosporus. Tempeh has a variety of health benefits. Moreover, red rice bran which has a variety of nutrients that contain antioxidants and high fiber, and contain lot of minerals. Among the people, red rice bran has not been widely used, especially as a processed product that has functional value. This study aims to determine the chemical characteristics and sensory of soybean tempeh fortified with red rice bran and fermentation duration, to determine the appropriate formulation of soybean fortified soybean rice bran with fermentation duration so that tempe is obtained with antioxidant activity and high fiber as well as consumer preference. This research was conducted using two factorials Completely Randomized Design (CRD) The first factor was the ratio of soybean and rice bran (80:20; 70:30; 60:40), while the second factor was the duration of fermentation (24, 36, 48 hours). The study began with the making of tempeh fortified with red rice bran and then analyzed for water content analysis, ash content, protein content, antioxidant activity, fiber content, organoleptic test analysis including color, taste, aroma, compactness, and overall preference. The best results was at the ratio of 60:40 soybean and rice bran with fermentation duration 48 hour based on the results of testing the best chemical antioxidants and fiber. At this treatment produced 51,34% water content, 8,90% ash content, 21,62% protein content 72,03% antioxidant activity, and 23,44% fiber content, while for organoleptic testing which includes the color of 3,66 (brick red); aroma 3,24 (strong red rice bran aroma); flavor 3,54(flavor red rice bran very strong); compactness 3,73(compactness of tempeh is very strong); and overall preference 3,35 (likes). Keywords: Tempeh, red rice bran, antioxidant, fiber, long fermentation.

Mocaf or modified cassava flour is a cassava flour that is specifically processed by modifying of cassavacells though fermentation. The aim of the research was to produce mocaf by fermentation with differenttreatment, thera are by spontaneous fermentation and by species youghurt as bacteria culture.The research showed that treatment of fermentation would influence the characteristic of cassavaflour. Flour taste was unidentified and didn’t have cassava odor. Treatment fermentation by youghurt wasproduced higher quality cassava flour with specific characteristic are moisture content (11,957%), amilumcontent (79,934%), protein content (0,935%), lipid content (4,650%), ash content (0,321%), celulose content(1,795%), kalsium content (0,321 mg/100g), Fe content (54,041 mg/100g), fosfor content (178,596 mg/100 g),and HCN content HCN (23.751 ppm)Keywords: mocaf, flour, and cassava