The fluorescence method has been used for identification of blood disease and blood type of human because of specific characteristics. In this research, we observed the fluorescence characteristics of broiler and pig blood. The blood of broiler and pig were obtained from the local slaughterhouse in Surabaya. Each blood was measured directly using fluorescence spectrophotometer. All experiments were conducted at wavelength of 200 nm to 800 nm with scan speed of 500 nm/min and SlitEx/Em of 10nm/10nm. Fluorescence characteristic of the blood samples was shown from these excitation and emission peaks. From investigation, the broiler bloods have fluorescence spectra at 350.5 nm for excitation and 349.7 and 698.0 nm for emission. Meanwhile, the fluorescence characteristic of pig blood was appeared at 311.0 nm and 309.0; 622.0 nm for excitation and emission, respectively. The results showed that between broiler and pig blood have significant different fluorescence characteristic.

Human’s increasing activity causes an immense increase in domestic waste. one form of domestic waste which could harm environment is vegetable waste. in this research, vegetables waste is used as based material of liquid compost. The process of producing liquid compost with vegetables waste as the base materials was using EM4 fermentation method as a starter and zeolite 80-100  mesh as the bind for soil nutrient in liquid compost. In the fermentation process, the researcher conducted 3 different behaviors in adding EM4 and Zeolite, in each 10 gr, 20 gr and 30 gr of EM4; and 40 gr, 60 gr and 80 gr of Zeolite. The fermentation process was conducted  in 40 days. The liquid compost samples were analized for pH, C-Organic, N-total, P-total and K-total. The results showed that highest concentrate of soil nutrient was from the adding of 30 gr EM4 and 80 gr Zeolite in which the result was 0.27% C- organik, 0,07 %  N-total, 0,04 % , P-Total dan 0,46 %  K-Total.

Meat is one of the most foodstuff consumed. The increasing consumption of meat had led some traders to falsify the identity of meat for gaining profit. The meat adulteration case that often occurs is substituting the beef with pork. This adulteration case is very detrimental to consumers, therefore a method to identify the type of meat sold is very necessary. The vibration spectroscopy method, Fourier Transform Infra Red (FTIR), had been developed to analyze the type of beef and pork. The FTIR measurement was carried out with cut raw meat samples without further preparation. The Data obtained from the measurement are infra-red spectrum from beef and pork from 4000-500 cm -1 wavenumber and then the data was analyzed with Principle Component Analysis (PCA) statiscticall method. Projection result with PCA obtained data reduction that can represent all data generated from measurements shown through the Principle Component 1 and Principle Component 2 regions. Based on those projection, beef and pork profile area can be classified properly.

A novel and rapid analysis of the type of meat using fluorescence spectrophotometry has been done. This method does not require complicated reagents and is environmentally friendly because it uses water as the solvent. The test sample was limited only to chicken meat and pork. Meat samples are taken from three chicken species, i.e., Broiler (Gallus domesticus), Domestic Chicken (Gallus gallus domesticus), Braekels Chicken (Gallus Turcicus), and Yorkshire pig (Sus scrofa Domesticus) species. Each sample was immersed in demineralized water. Then the extracted blood was analyzed using a fluorescence spectrophotometer. All types of samples exhibit a unique fluorescence spectra pattern. Furthermore, the mixed meat samples (pork and chicken) in various concentrations (0.5-30% of pork) were also analyzed. It was found that the excitation and emission peaks of mixed samples showed different spectra. This phenomenon can still be observed in a very low concentration of pork, 0.5%. The redshifted was observed, and the spectrum's intensity increased along with the concentration of pork. Scores of PCA (Principal Component Analysis) show four clusters of samples: Pork, Broiler, Domestic, and Braekels Chicken. This technique offers an efficient and accurate method to investigate meat contamination.