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POME is liquid wastewater derived from processing of palm fruit. POME contains nitrogen, phosphate, potassium, magnesium and calcium compounds, that can be used as a good fertilizer for plantations. However, before application, POME must be processed because direct use of unprocessed POME can damage the environment. PT XYZ utilizes POME as raw material for biogas through an anaerobic fermentation process to produce alternative energy for electricity generation, however, biogas production at PT XYZ  produces CH4 levels that do not meet the desired standard, namely 60%, while the value obtained is still 57%, so it can occure an incomplete combustion process in the engine. Therefore, research was carried out to analyze the influence of POME's Chemical Oygen Demand (COD) and the pH of POME as biogas raw material on the CH4 produced. Meanwhile, based on measurements of POME pH, fluctuations are caused by environmental conditions, therefore before the feed enters the biodigester, the first treatment is increasing pH until 6-7 to adjust the optimal conditions for bacteria working to break down organic substances.  The results shows that the estimated potential for a Biogas Power Plant (PLTBg) with a production capacity of fresh fruit bunches (FFB) of 60 tons/hour, the high generating capacity is influenced by the large COD value, meaning that the COD value greatly influences the CH4 produced, but must also be in accordance with Other factors that influence CH4 production such as pH, temperature, stirring and others.

Biogas is a mixture of gases formed from the decomposition of organic materials with the help of bacteria through an anaerobic fermentation process (airtight) to produce biogas in the form of methane gas (CH4) that can be managed. In biogas production, pH is one of the factors that affects the production process where an inappropriate pH will cause the performance of microorganisms in degrading organic matter into biogas to be less than optimal. This can be seen from the COD reduction produced, namely COD reduction will increase when operating conditions are at optimal pH, for this reason, conditioning the operating process according to the optimum pH is needed. So that in order to maximize the production of biogas produced, research was conducted to determine the optimum pH in the biogas production process carried out at PT AMP Plantation. In this study, biogas production data was collected so that the optimum pH in the production process carried out was known. From the research that has been carried out, the optimum pH for the biogas production process is 7, which produces the highest COD reduction of 91.78%.

Pineapples are often consumed by humans and produce waste from pineapple skin, but the content of pineapple skin has a water content of 81.72%, crude fiber 17.53%, carbohydrates 4.41%, protein and reducing sugar both have the same content of 13.65%. Usually Mexican people make pineapple skin as a fermented probiotic drink or also called tepache. With the fermentation process in this probiotic drink, of course there is the effectiveness of the Lactobacillus casei microbe which has the ability to inhibit pathogenic bacteria that have the potential in making tepache which is utilized from pineapple skin against sugar concentration. Using the Experimental research method is a systematic, careful, and logical study to control a condition. From making pineapple tepache will produce different tastes, colors, textures and aromas. The less sugar concentration, the more sour it tastes and vice versa. the more sugar concentration, the sweeter it tastes. This is because there is a percentage of lactic acid which will lower the low pH value at the sugar concentration in it.

Kombucha tea is a drink produced through a fermentation process of a mixture of tea and sugar using kombucha culture or also called SCOOBY ( Symbiotic Culture of Bacteria and Yeast) . The basic ingredients for making kombucha tea are granulated sugar solution and tea bags, in this study it was varied using fruit skin. Vitamin C is known as an important antioxidant found in many fruits, including in rujak fruit skin which is often considered waste. The purpose of this study was to determine the levels of vitamin C in kombucha tea fermented from fruit skin waste. This study used qualitative and quantitative methods. The qualitative method uses the Benedict test and the quantitative method uses the calculation of the percentage of vitamin C content using the iodimetric titration method. The results of the qualitative analysis of the Benedict test were positive for vitamin C with a change in the color of the sample solution to green-yellowish and the analysis of the percentage of vitamin C content obtained a result of 2.3124% or equal to 0.23124 mg / 10 mL of sample solution. The vitamin C content of kombucha tea can vary depending on the base ingredients used, fermentation time, and storage temperature.

Goat urine is liquid waste from goat feces. Goat urine is able to provide macro and micro nutrients and contains growth regulators (ZPT) that plants need. Goat urine contains 1.5% nitrogen, 0.13% phosphorus, and 1.8% potassium. Goat urine contains natural hormones of IAA, gibberellin, and cytokinin higher than other livestock urine. Goat urine processing can be done by fermentation. Fermentation is a process of chemical changes in an organic substrate through enzyme activity produced by microorganisms. The results of fermentation of organic materials such as sugar, alcohol, amino acids, proteins, carbohydrates, vitamins and other organic compounds are easily absorbed directly by plant roots. The use of effective microorganisms in the manufacture of goat urine fermented liquid organic fertilizer aims to accelerate the fermentation process. Effective microorganisms or also known as probiotics are mixed cultures of various types of beneficial microorganisms such as photosynthetic bacteria, lactic acid bacteria, actinomycetes yeasts, fermentation fungi that can improve soil microbes. The use of solid waste of goat manure is commonly done by farmers, but the use of liquid waste (urine) of fermented goats has not been widely known. Therefore, it is important to optimize the use of fermented goat urine as liquid organic fertilizer.

The purpose of this study is to determine the efficiency of corn ash fermented with Winprob for various durations on dry matter digestibility, organic matter digestibility, and crude fiber digestibility in vitro. The hypothesis proposed is that the addition of Winprob probiotics in corn ash fermentation at different times can improve the digestibility of dry matter, digestibility of organic matter, and digestibility of crude fiber. The research design used was a non-factorial completely randomized design (RAL) with four treatments and five replications. The treatments were studied as follows: P0 (control/corn ash without fermentation); P1 (corn ash fermented with Winprob for seven days); P2 (corn ash fermented with Winprob for 14 days); and P3 (corn ash fermented with Winprob for 21 days). The observed parameters include dry matter digestibility, organic matter digestibility, and crude fiber digestibility in livestock in vitro. The results showed that the treatment had a significant effect on the digestibility parameters of dry matter and the digestibility of coarse fiber and the digestibility of organic matter showed a significant influence (P>0.05).

This study aims to identify the best cellulose, hemicellulose, and lignin content from rice straw processing using fermentation technology with bioactivators EM4, Win Prob, and Microbacter alfaafa 11 at various incubation durations (7, 14, and 21 days) to be used as animal feed. The study was conducted using the Complete Random Design (RAL) method of a 3 x 3 factorial pattern, involving 9 treatments with each treatment repeated three times. The factors tested include: factor A (Type of rice straw processing): 1. Fermentation with EM4; 2. Fermentation with Win Prob; 3. Fermentation with Microbacter alfaafa 11. As well as factor B: Incubation duration (7 days, 14 days, and 21 days). The parameters measured were cellulose, hemicellulose, and lignin content. The results showed that the lowest cellulose content was achieved in the A3B2 treatment (fermentation with Microbacter alfaafa 11 for 14 days) of 36.2591%. A1B1 treatment (fermentation with EM4 for 7 days) resulted in the highest hemicellulose content of 30.4997%. Meanwhile, the lowest lignin content was found in the A3B2 treatment with a value of 15.3618%. In conclusion, the fermentation treatment of rice straw with Microbacter alfaafa 11 for 14 days (A3B2) was the most optimal in reducing the content of cellulose (36.2591%), hemicellulose (25.8671%), and lignin (15.3618%).

Community service is an important activity in increasing community capacity and welfare. In an effort to support sustainable agriculture, training on making liquid organic fertilizer (POC) with high nitrogen content aims to provide knowledge and skills to the community to use organic waste as a basic ingredient for fertilizer. Liquid organic fertilizer which has a high nitrogen content plays an important role in increasing soil fertility and plant productivity without damaging the environment. This training includes an introduction to organic materials that are easily available and available nearby, fermentation techniques, as well as methods for making appropriate POC to produce fertilizer with high nitrogen levels. This training also explained the ecological and economic benefits of using liquid organic fertilizer compared to synthetic chemical fertilizer. Training participants are taught from basic theory to practical application, so they can apply this knowledge to plants. With this training, it is hoped that the community can increase agricultural productivity, reduce dependence on chemical fertilizers, and create a friendlier and more sustainable environment.

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.

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.

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.

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.    

Socialization activities for processing tofu waste into alternative energy were carried out at the Serasi Tofu Industry, Bandungan. This activity aims to provide understanding and skills to tofu entrepreneurs and the surrounding community regarding managing tofu waste into a more environmentally friendly energy source. This outreach includes an introduction to waste processing techniques, such as anaerobic fermentation to produce biogas, and solid residue as organic fertilizer. Through this activity, participants can apply this waste processing technology, thereby reducing the negative impact of tofu waste on the environment and at the same time providing a sustainable energy alternative. The results of the socialization show an increase in awareness and readiness of tofu entrepreneurs to adopt the waste processing methods that have been presented.

Eclairs are cakes that are much favored by the general public, became as éclair a hollow texture and are soft on the inside. Mocaf is flour has been modified by fermentation, and has characteristics similar to wheat flour. This reseacrh used a variety of peanuts flour such as cowpeas, red bens and mung beans as protein and fiber source. The variety of nuts added aims to encrease the nutritional content of eclairs. This research was purposed to determine the chemical and sensory characteristics of eclairs which are high in protein and fiber and to determine consumer preferences from the comparison of mocaf and wheat flour with various types of peanut flour. The experimental design used was a Completely Randomized Design (CRD) with two factors, the first factor was the ratio of mocaf flour and wheat flour 9:1, 8:2, 7:3, the second factor was the variety of species of beans, cowpeas, red beans, mung beans. The results showed that the protein content was the highest, in the mocaf and wheat flour of 7:3 with a protein content of 8.50%. the eclairs formulation with the highest fiber content was found in a 9:1 ratio of mocaf flour and wheat flour with variety types of mung beans flour with a fiber content of 9.94%. The formulation of the ratio of mocaf flour : wheat flour 7:3 with variety species is the most preferred formula overall with an overall preference level of 3.67. Eclairs with the addition of peanut flour has the potential to increase product protein.

Donuts are foods made from high protein wheat flour, in this study donuts were made from substitution of wheat flour and soybean flour. This study aims to determine the effect of soy flour substitution (Glycine max L.) and of determine fermentation time of (60, 75 and 90 min) on soy flour donuts which have the highest protein content and panelists' favorite. Complete Rendomized Design (RAL) Faktorial with two factors used in this research. The first  factor was is the ratio of  wheat flour and soy flour  (95;5, 90;10, 85;15) . The second  factor was is the variation of fermentation time (60, 75,  90 min). It was determined for protein, ash , water, fat , reducing sugar, total carbohydrates, and organoleptic. The data was determined Analysis using of Variance (ANOVA). The results showed that donuts with the addition of soy flour and fermentation time had a significant effect (α<0.05) on protein content, sugar content, flavor and overall preference. The best treatment of soybean flour donuts based on chemical and organoleptic tests, namely the ratio of wheat flour and soybean flour (85:15) using 90 minutes of fermentation. Soy flour donuts with the best treatment had a 20.30% of moisture; 1.77% ash content; protein content 10.38%; reducing sugar content 22.52%; total carbohydrates 49.51%; color dark brown 3.25; unpleasant flavor 2.95; savory taste 3.01 and very liked overall favorite 3,57.

Yoghurt drink is a product obtained from fermentation of milk by certain lactic acid bacteria. The aim of this research was to determine how the inoculation time of the indigenous probiotic bacteria Lactobacillus plantarum Dad-13 influences the physicochemical and organoleptic properties of functional plain yoghurt probiotic drink products. This research used an experimental method with a completely randomized design with a single factor, 4 treatments and 3 replications. Reaserch data were analyzed using diversity analysis and Duncan's multiple distance test at a significance level of 5% using SPSS and Minitab 17 software. The results showed that the use of probiotic bacteria significantly affected on viscosity, color L*, color a*, color b*,  °HUE, pH, total dissolved solid, and fat content, but did not significantly influenced on protein content. The use of probiotics as a starter in yoghurt drinks increased viscosity, color brightness, pH and fat content, and have a lower total dissolved solid. The best treatment in this study was joint-inoculation who had viscosity 290,67 mPa.s; color L* 89,46; color a* 2,92; color b* 1,61; °HUE 29,47; pH 5,00; total dissolved solid 16,67 °brix; fat content 2,34 %; and protein content 4,12%. For the scoring test, this treatment has a non-sour taste; the aroma is slightly sour; Slightly thick texture and homogeneous consistency. Meanwhile, the hedonic test has a neutral taste, aroma and texture as well as a color, appearance and consistency were quite liked by the panelists.

Single cell protein is the term used for peoteins derived from microbes such as fungi. Pineapple waste is one of the alternative media that has easiest source of carbohydrates to obtain, so it has the potential for the growth of Saccharomyces cerevisiae. The purpose of this study was to determine wether pineapple waste could produce single cell protein production by adding nutrients to the fermentation medium. The research used in this research is experimental research. To determine the relationship between the independent variable and the dependent variable. Where the independent variables are the addition of nutrients and fermentation time on days 0,2,4,6  to see the dependant variable, namely the analysis of protein content, dry weight analysis of cells, analysis of glucose levels, pH and temperature analysis. The results of this study showed that the highest protein content was obtained in H4 fermentation by MFKN2, namely 0,43%, cell dry weight 0,851 grams, glucose content 1,3402%, ph 4,5, temperature 27,1 ⁰C. Meanwile, MFKN1 showed the highest protein content in H6 fermentation, namely 0,38%, cell dry weight 0,817 grams, glucose content 1,3397%, pH 4, temperature 26,2 ⁰C. The yield of glucose and pH tended to decrease as the fermentation process progressed until the last day of fermentation. The results of the temperature analysis tend to be stable as the fermentation process progresses until the last day of fermentation. The conclusion of this study is that pineapple waste can produced single cell protein from Saccharomyces cerevisiae culture and has different protein production with the addition of nutrients in the fermentation medium.