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Innovation Development (PI) is a program as concrete evidence of the application of knowledge that has been obtained during the lecture period in accordance with the Accounting and Management Study Program. The innovation development process consists of all decisions and activities, and their impacts, that occur from the recognition of a need or a problem, through research, development and commercialization of an innovation, through the diffusion and adoption of ana innovation by users with all consequences. The target of this activity is Micro, Small and Medium Enterprises (MSMes) in Batu Ampar Village. After we conducted interviews with MSMes in Batu Ampar Subdistrict and set targets for the MSMes that we will provide assistance to, namely the development business of Mrs. Nurmawati’s “Disco Bean” MSMEs. Which is located on Jalan LKMD 2 Rt.33 No.37 Batu Ampar Village, North Balikpapan District. The problem faced by MSME players are that they do not have their own innovation or characteristics in packaging development, and there is also a lack of marketing targets and a lack of understanding about social media in this digital era. Apart from that, this business is only done by word of mouth, so that Mrs. Nurmawati’s business is not known to many people

Diarrhea is a disease characterized by frequent bowel movements with watery or watery stool conditions. Symptoms are infections in the intestinal tract due to bacteria, viruses, or other parasitic microorganisms. Not a few cases of diarrhea caused by Escherichia coli bacteria. Plants that can be used as antibacterial one of them is guava leaves variates Australia.  Has biological activity as an antibacterial, because it contains several active compounds, such as: tannins, terpenoids, alkaloids, flavonoids, and essential oils. The purpose of this study was to determine the active compounds contained in guava leaves of Australian variates and their antibacterial activity. The extraction method used is maceration with 70% ethanol solvent.  Testing its antibacterial activity with the disc diffusion method to see the inhibition zone, then testing the KHM value with liquid diffusion and testing the KBM value with solid diffusion. The results showed that guava leaf extract of Australian variates has antibacterial activity against Eschericia coli ATCC 25922 bacteria.  The average diameter of the inhibitory zone in Australian guava leaf extract concentrations of 25%, 12.5%, 6.25%, 3.125%, 1.562%, respectively was 6.6 mm, 3.3 mm, 2.6 mm, 0.83 mm, 1.33 mm. The KHM and KBM values of the liquid dilution test and solid dilution of Australian guava leaf extract in this study were expressed at a concentration of 12.5%.

Robusta coffee is one of the plants used as a drink and has an efficacious content that can be modified to be used as a cure for diarrhea. This research was conducted To determine the effect of synbiotic coffee with a combination of coffee, prebiotic inulin chicory, probiotic B. bifidum, and glucose on the growth and antibacterial activity of the probiotic Bifidobacterium bifidum BRL-130. Organoleptic testing of synbiotic coffee was performed on 30 panelists, then the growth test used the total plate count method, and the antibacterial test used the paper diffusion method. The organoleptic test showed that the selected formula 1 had the highest average taste of 3.76. In the symbiotic coffee growth test, the best results were obtained in week 1 of plain water with a temperature of 40°C with the number of colonies 5.95 x108 CFU/mL. Antibacterial activity test using paper disc diffusion method with a variation of the selected formula 1 treatment control, 2 treatment control pure robusta coffee powder, positive control of ciprofloxacin antibiotic, and negative control of aquadest solvent. The antibacterial activity of synbiotic coffee against E. coli showed that there was an inhibitory response in formula 1 against Escherichia coli bacteria in the first week of storage, 12.3±1.1 mm with strong criteria.  

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).