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The consumption of sugar-sweetened beverages (SSBs) in Indonesia continues to increase and is associated with the risk of obesity, diabetes, and cardiovascular diseases due to oxidative stress. Kombucha has potential as a functional antioxidant beverage; however, its use is still dominated by Camellia sinensis, limiting the utilization of local ingredients. Bilimbi leaves (Averrhoa bilimbi Linn.) have high antioxidant activity and potential as an alternative substrate. This study aimed to analyze the effect of fermentation time variations (4, 7, and 14 days) and sugar concentrations (10% and 15%) on the acceptability and antioxidant activity of bilimbi leaf kombucha, as well as to determine the best formulation. The study used a true experimental design with a Completely Randomized Design (CRD) involving six formulations (F1–F6) and one control (F0). Antioxidant activity was analyzed using the DPPH method. The results showed that fermentation time and sugar concentration significantly affected antioxidant activity.). The highest antioxidant activity was found in F2 (IC50 98.67 ppm, strong category). F2 was determined as the best formulation due to its  antioxidant activity. F2 has the potential to be developed as an alternative functional beverage to reduce SSB consumption. Further research is recommended to conduct stability testing and in vivo studies.

The consumption of sugar-sweetened beverages (SSBs) in Indonesia continues to increase and is associated with the risk of obesity, diabetes, and cardiovascular diseases due to oxidative stress. Kombucha has potential as a functional antioxidant beverage; however, its use is still dominated by Camellia sinensis, limiting the utilization of local ingredients. Bilimbi leaves (Averrhoa bilimbi Linn.) have high antioxidant activity and potential as an alternative substrate. This study aimed to analyze the effect of fermentation time variations (4, 7, and 14 days) and sugar concentrations (10% and 15%) on the acceptability and antioxidant activity of bilimbi leaf kombucha, as well as to determine the best formulation. The study used a true experimental design with a Completely Randomized Design (CRD) involving six formulations (F1–F6) and one control (F0). Antioxidant activity was analyzed using the DPPH method. The results showed that fermentation time and sugar concentration significantly affected antioxidant activity.). The highest antioxidant activity was found in F2 (IC50 98.67 ppm, strong category). F2 was determined as the best formulation due to its  antioxidant activity. F2 has the potential to be developed as an alternative functional beverage to reduce SSB consumption. Further research is recommended to conduct stability testing and in vivo studies.

Traditional fermented foods made from glutinous rice play a significant role in Indonesia’s local food system, with fermented glutinous rice known as tape ketan being one of the most popular products. Tape ketan is produced through a fermentation process using traditional starter cultures that involve diverse microorganisms, resulting in distinctive sensory characteristics. This review article aims to examine and synthesize previous studies related to the fermentation process of tape ketan and the characterization of metabolites formed during fermentation. The study employed a qualitative approach with descriptive analysis based on a literature review of relevant national and international scientific journals. The findings indicate that tape ketan fermentation involves starch hydrolysis, sugar fermentation, and the formation of primary and secondary metabolites influenced by fermentation time and microbial composition. Primary metabolites such as simple sugars, organic acids, and alcohol contribute to the basic sensory attributes of the product, while secondary metabolites including phenolic compounds and bioactive components enhance its functional potential. The characterization of these metabolites demonstrates that tape ketan is not only a traditional fermented food but also has promising potential for development as a value-added functional food based on local wisdom.

An educational activity on the use of agricultural waste as animal feed through fermentation technology was held in Kapedi Village, Bluto Subdistrict, Sumenep Regency. The aim of this activity was to improve farmers' understanding and skills in processing agricultural waste, such as rice straw and corn cobs, into alternative feed that is highly nutritious and environmentally friendly. The methods used included interactive extension, practical fermentation feed production, discussion, and evaluation. The results showed high enthusiasm among participants, increased knowledge about fermentation technology, and successful production of fermented feed that was liked by livestock and had the potential to increase productivity. The main obstacles, namely limited initial knowledge and the length of fermentation time, could be overcome with technical assistance. This extension not only provides an economical and high-quality livestock feed solution but also supports sustainable agricultural waste management. It is recommended that fermentation materials be facilitated, advanced training be provided, and socialisation be carried out in other villages so that the benefits of this technology can be expanded.

Cassava tapai is a traditional Indonesian food product produced through the fermentation of cassava (Manihot esculenta) with the help of microorganisms, particularly the yeast Saccharomyces cerevisiae. This product not only has cultural and economic value but also contains bioactive compounds with health benefits, such as probiotics and fermentation metabolites. However, the quality of cassava tapai is significantly influenced by process factors, particularly incubation time. This study aimed to analyze microbial growth and changes in the chemical properties of cassava tapai with varying fermentation times. The study was conducted using an experimental design with fermentation times of 24, 48, and 72 hours at room temperature. The main parameters observed included the number of microbial colonies (cfu/g), pH changes, and alcohol content produced during the fermentation process. The results showed that microbial growth increased significantly, peaking at 48 hours, with the highest colony count compared to other treatments. After 72 hours, the number of colonies decreased, likely due to ethanol accumulation and decreased substrate availability, which reduced microbial activity. The pH value tended to decrease with increasing fermentation time, reflecting the formation of organic acids during the process. Meanwhile, the alcohol content showed an increasing trend from the beginning to the end of fermentation, although the growth rate was relatively slower at 72 hours. These findings confirm that varying incubation length significantly influences microbial dynamics and chemical changes in cassava tapai. The optimal fermentation time is around 48 hours, as this is the phase where the balance between microbial growth, alcohol formation, and sensory characteristics is maintained. The results of this study can serve as a basis for developing standards for cassava tapai production at both household and industrial scales, while also strengthening efforts to preserve traditional foods with a modern scientific approach.

Fish bekasam is one of Indonesia's traditional fermented products that involves the activity of microorganisms, especially lactic acid bacteria (LAB), to produce unique organoleptic, chemical, and microbiological characteristics. The fermentation process of bekasam plays a significant role not only in extending the shelf life of fish but also in creating a distinctive sour taste and texture that differs from other fish products. This study aims to analyze the microbiological community involved in the fish bekasam fermentation process through observation and identification of bacteria using Safranin Violet and Iodine staining techniques. This study employs a literature review approach, examining various references related to the fermentation process, the dominant bacteria species, and the environmental factors that affect the quality of bekasam. The analysis revealed that lactic acid bacteria such as Lactobacillus plantarum, Lactobacillus casei, and Pediococcus spp. play an important role in the fermentation of bekasam fish. These bacteria produce lactic acid, which contributes to the sour taste and plays a role in forming the product's texture. The Safranin Violet and Iodine staining techniques were effective for identifying bacteria based on their cell wall characteristics, with Gram-positive bacteria dominating the fermentation process. Environmental factors such as the fermentation time, salt concentration, and the addition of ingredients like carbohydrates or turmeric extract influence the dynamics of bacterial populations in the fermentation of bekasam. This study also emphasizes the importance of controlling pathogenic bacterial contamination, such as Salmonella spp. and Escherichia coli, to ensure food safety in bekasam products. The findings provide a deeper understanding of the microbiological dynamics in fish bekasam fermentation and the relevance of staining techniques in microbiological analysis, which can be used to improve the quality and safety of traditional fermented products. This study also opens opportunities for developing safer and higher-quality bekasam products.

Shrimp shell waste is a chitin-rich biopolymer with high potential for microbial bioconversion into value-added products. This study aimed to analyze the microstructural degradation of shrimp shells by the actinomycete isolate 18D38A1 under solid-state fermentation, using Scanning Electron Microscopy (SEM). A fresh sample preparation method was applied, involving washing and immersion in 70% ethanol, followed by vacuum drying and gold sputter-coating. Fermentation was conducted over a period of 1 to 4 days. SEM analysis revealed progressive structural deterioration of the shrimp shell matrix, including increased surface erosion, pore formation, and breakdown of chitin fibers, which became more pronounced each day. These observations indicate active and time-dependent biodegradation by isolate 18D38A1. The sample preparation protocol proved effective in preserving morphological features and enhancing SEM image clarity, enabling precise visualization of degradation stages. The combination of solid-state fermentation and optimized SEM preparation provides a reliable approach to evaluate the biodegradation process of chitinous waste by actinomycetes over time. This study demonstrates a practical SEM sample preparation method for visualizing the progressive biodegradation of shrimp shell by actinomycete isolate 18D38A1 from day 1 to day 4.

Kombucha is one of the processed products of fermented sugar and tea with a starter mixture ofkombucha culture called SCOBY (Symbiotic Cultures of Bacteria and Yeast). Kombuchafermentation is carried out using yeast and bacteria microorganisms. Pomegranate or often calledpomegranate is a fruit that has quite high antioxidants. The purpose of this study was to determinethe characteristics of pomegranate juice kombucha with variations in concentration andfermentation time which have high antioxidant activity. This study used a factorial randomizeddesign with two factors and two repetitions. The factors used were variations in the percentage ofpomegranate juice (30%, 40%, and 50%) and fermentation time (7 days, 9 days, and 11 days). Thebest chemical and organoleptic analysis based on the highest antioxidant activity was 50%pomegranate juice treatment and 9 days of fermentation time with 71,10% antioxidant activity,total phenol 9,04 GAE/L, reducing sugar 2,45%, total acid 1,35%, pH 3,1 , anthocyanin 53.52%,lightness (L*) 44.72 , redness (a*) 5.15, yellowness (b*) 2.57, fruity aroma 2.27, sour taste 2,85, andfor overall preference 3,49 for the treatment of adding 50% pomegranate juice and 9 days offermentation time. Pomegranate extract able to improve activity of antioxidant for kombucha. 

The addition of probiotics such as Lactobacillus sp to fermented feed is expected to improve nutrient digestibility, suppress the growth of pathogenic microorganisms, and improve feed conversion efficiency, thereby promoting optimal shrimp growth. This study used an experimental method on vannamei shrimp doc 80 using a complete randomized design (RAL) with four treatments: P0 (feed without fermentation as a control), P1 (feed fermentation for 0 hours 10ml/100g with Lactobacillus sp), P2 (feed fermentation for 24 hours with 10ml/100g Lactobacillus sp), P3 (feed fermentation for 48 hours 10ml/100g Lactobacillus sp), P3 (feed fermentation for 72 hours 10ml/100g Lactobacillus sp) by doing 6 repetitions which were carried out for 1 month/30 days in the maintenance tub. The results showed that Treatment A without fermentation gave absolute growth with an average of 1 gr, Treatment B with no fermentation gave absolute growth with an average of 1.89 grams, Treatment C with a fermentation time of 48 hours gave absolute weight growth with an average of 2.15 grams, Treatment D with no fermentation gave absolute growth with an average of 0.74 grams. Meanwhile, the water quality parameters during the study were obtained with water temperature ranging from 28.3-29.6o C, pH ranging from 7.8-8.0, and dissolved oxygen ranging from 4.03-4.66 mg/l. With the anova test, the absolute weight growth showed that with different fermentation time differences, there was a real effect on the growth of vannamei shrimp in C treatment, which was 2.15 gr. And in the results of the anova test, the four water quality parameters were not different between the treatments and were in the optimal range in the life of vannamei shrimp. Based on this study, it can be suggested that the optimal fermented feed is in the time range of 48 hours and there is further research for doc 80 and above.

Eco enzyme is a fermentation liquid from organic waste, namely fruit or vegetable peels, which are stamped with brown sugar or molasses and water. The ratio between brown sugar or molasses, organic matter (BO), and water is 1:3:10.  There are many benefits of eco enzymes, from the results of research and testimonials of eco enzyme users in the field.  The benefits of eco enzymes include soil fertilization, water purification, for disinfectants, hand soap, and detergents, to nourish hair, floor cleaners, healers for injuries, and so on. The implementation of this community service activity was carried out 2 times, namely: 1) Tuesday, July 19, 2022, with socialization material and the practice of making eco enzymes. 2) Thursday, November 10, 2022, with socialization material and practice of making Eco Enzyme Detergent.    The results of the development of one of the benefits of eco enzymes are Eco Enzyme Detergents, which are followed up with research related to the quality test results of EE Detergent washing results, SEE Detergents, and Chemical Detergents.  Development of community service activities related to eco enzymes to advanced eco enzyme products will continue to be developed and researched, to provide optimal benefits to the community.

Eco enzyme is a biocatalyst obtained from a fermentation process involving microorganisms, and has the potential to be applied in various environmental and industrial fields. This research aims to determine the optimum conditions for the volume of eco enzyme, determine the most influential variables between time and pH used during the eco enzyme fermentation process and the chemical characteristics of the eco enzyme product which was fermented for three months. Optimization method using the Central Composite Design – Response Surface Methodology (RSM) method. The comparison made in eco enzyme fermentation is water: organic waste: molasses = 10: 3: 1 = 5000 ml: 1500 gr: 500 gr. Fermentation for 3 months resulted in optimum conditions for making eco enzyme found at a reaction time of 96.213 and a pH of 5.207, with a maximum % yield of 10.24. The most influential variable in this research is pH. FTIR test results show the strongest absorption in the -OH (hydroxyl) group with alcohol properties at a wavelength of 3307.99 cm⁻¹, with a low transmittance of 48.2%. This group has antimicrobial properties that support the growth of good bacteria and other microbes.

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.

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%).

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).

Eco enzyme is a fermentation liquid from organic waste, namely fruit or vegetable peels stamped with brown sugar or molasses and water. The ratio between brown sugar or molasses, organic matter (BO), and water is 1:3:10.  There are many benefits of eco enzymes, from the results of research and testimonials of eco enzyme users in the field.  The benefits of eco enzymes include soil fertilization, water purification, for disinfectants, hand soap, and detergents, to nourish hair, floor cleaners, healers for injuries, and so on. The implementation of this community service activity was carried out 2 times, namely: 1) Tuesday, July 19, 2022, with socialization material and the practice of making eco enzymes. 2) Thursday, November 10, 2022, with socialization material and practice of making Eco Enzyme Detergent.    The results of the development of one of the benefits of eco enzymes are Eco Enzyme Detergents, which are followed up with research related to the quality test results of EE Detergent washing results, SEE Detergents, and Chemical Detergents.  Development of community service activities related to eco enzymes to advanced eco enzyme products will continue to be developed and researched, to provide optimal benefits to the community.  

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.

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.

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.

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.