This study aims to determine the effect of thermal pretreatment from pineapple peel waste on biogas production using a batch anaerobic digestion process. The experimental process was carried out on various variables, including observation time (30 days), operating temperature (25 – 35 ), the ratio of starter and sample (1:1), also applied by two treatments, namely the anaerobic digester process without pretreatment and pretreatment using a hot water bath with a temperature of 60 , 80 , and 100 , with a time duration of 25, 45, and 65 minutes. The results showed that the thermal pretreatment given to pineapple peel waste accelerated the biogas production process and reduced the lag phase in the anaerobic digestion process. The highest biogas production volume was obtained from pineapple peel waste, which was 616.33 mL (357.190 mL/g volatile solids), pretreated for 25 minutes at 60 (variable B3). The lowest biogas production was obtained from pineapple peel waste without pretreatment (variable A), which was 384.33 mL or 219.619 mL/g of volatile solids. The optimum % yield value of CH4 gas content reached 67.27%, which was achieved in the pineapple peel hot water bath pretreatment at a temperature of 100 with a water bath time of 25 minutes. Meanwhile, pineapple peel waste without a pretreatment hot water bath obtained a % CH4 yield of 60.19%. The lignocellulose analysis results with the highest hemicellulose and cellulose content were found in pineapple peel waste, pretreated for 45 minutes at a temperature of 80 (B9 & B10), with 22.1% and 55.2%, respectively. The B9 and B10 samples obtained the lowest lignin content of 0.41% for both samples.

The biogas fermentation from animal manure and organic waste was investigated with a comparison percentage of raw material used inside the digester with the anaerobic digestion process. Animal manure consists of cow dung and chicken manure, while organic waste consists of tofu liquid waste and cabbage waste. This study used a batch process that was operated at 55 °C incubator temperature for 90 days. The results of experimental data were predicted with a modified Gompertz model and first-order kinetic model. The equation of the modified Gompertz model to predict biogas production was with is cumulative production of methane; P∞ = methane production potential; Rm = maximum specific speed methane production; λ = is lag phase period or minimum time to produce biogas; e = math constant (2.7182) and t = biogas production cumulative time. The equation first-order kinetic model was Y = Ym (1-exp(-k). The highest biogas yield was obtained by variable 3 in both kinetic studies compared to 70% cow dung, 15% chicken manure, and 15% tofu liquid waste. Gompertz's kinetic study predicted variable three would produce 3273.20 mL/g of total solid (TS). In comparison, the first-order kinetic model predicted that variable three would produce 3517.95 mL/(g Ts).

Nowadays, the presence of Covid-19 in Indonesia is so terrible. But in truth, this virus can be prevented by maintaining personal hygiene. One of the simplest ways to maintain personal hygiene is to wash your hands and use hand sanitizers as a practical measure if there is no time to wash hands or limited water in certain places. Moringa leaves contain natural antiseptic ingredients, such as polyphenols. Antiseptic material can be processed into natural hand sanitizers. The results of various tests such as organoleptic, viscosity, scattering, and antibacterial test, shown that the percolation extraction method could produce an extract of hand sanitizers. It can be processed into hand sanitizers which comply with hand sanitizer quality standards. Moringa leaf extract hand sanitizer has many antibacterial components, namely saponins, triterpenoids, and tannins. The best result shows 24 minutes of the percolator, with heating temperature 40 °C and stirring time 45 minutes. The results obtained a viscosity of 2120 Cps, 4,79 cm of scattering test, and the average diameter of inhibition zones of 23,33 mm and fulfill the required standard.

Fortification of oatmeal cookies with ingredients that are physically more attractive and functional is an interesting breakthrough for improving oatmeal cookies to be a favourite healthy food. Green tea was considered to be a food fortification because of its phytochemical content, which is beneficial to health. This study was aimed at getting more insight into the effect of green tea powder (GTP) fortification on physical (texture and colour), chemical (moisture, fat, ash, protein, carbohydrates, crude fibre content, and calories) and hedonic characteristics of oatmeal cookies. The treatments in this study were 5 levels of GTP fortification (each repeated 4 times) i.e., 0, 2, 4, 6, and 8% into the cookie’s dough. There was a significant effect (p≤0.05) of GTP fortification on the texture, colour, ash, fat, crude fibre, and total calorie products. The 2% GTP fortification in oatmeal cookies was the most preferred by the panellists, because the higher percentages of GTP affected the more bitter taste and harder texture. Fortification of oatmeal cookies with 6% GTP produces the final product, namely green tea oatmeal cookies (GTOC), which are low in fat and carbohydrates but high in fibre and protein content. GTP fortification can improve the oatmeal cookie's functional properties

Organic waste has high COD and BOD content, so it is dangerous if disposed of directly into the environment. Organic waste processing, such as waste from livestock manure and liquid tofu waste, requires a process that can reduce COD and BOD levels as well as produce valuable products. Anaerobic digestion method is the proper process to convert complex compounds in waste into simpler compounds with methanogenic bacteria into a renewable energy product, namely biogas. On the other hand, the anaerobic digestion process can reduce COD and BOD levels in the biogas formation process. This study uses raw materials such as cow manure and chicken manure, and liquid tofu waste. The variables that produced the largest biogas were those with a ratio of 70% cow dung, 15% chicken manure, and 15% tofu liquid waste with a total of 3,251.5 mL. Then, the COD and BOD levels decreased significantly with more than 98% COD removal, and more than 95% BOD removal in all variables at the end of the anaerobic digestion process.

Bromelain enzyme is a protease enzyme that is abundantly found in pineapples. Pineapple crown is a part of pineapple that contains bromelain enzyme which its content remains unknown. This study was aimed to discover the effect of drying on the moisture content, yield, and characteristics of the enzyme of cayenne pineapple crown, namely protein content, activity units and specific activities. This study also aimed to discover its effect on the beef texture with a difference in duration in the immersion process. The method used was different drying temperatures of 55oC, 50oC, 45oC, 40oC, 35oC, and 30oC which was analysed descriptively and the difference of immersion duration in beef using the Completely Randomized Design (CRD) method with four treatments, namely immersion duration of 0-hour, 2-hrs, 4-hrs, 6-hrs with 5 repetitions. The results obtained was the optimal drying temperature was 55oC due to its best moisture content, protein content, and best enzyme characteristics and it was known that there was a significant effect (p<0.05) of immersion duration on the meat texture with the optimal immersion duration of 4 hrs with the best texture.