The depletion of fossil fuel reserves requires advance anticipation through the search for alternative energy from renewable natural resources. Microalgae have been known as potential organisms for biodiesel feedstock. However, in order to be developed on a large scale, microalgae must have superior traits so that further development becomes more comfortable and cheaper. Tropical lakes are a source of superior microalgae adapted to moderate conditions which can later save operational costs in large-scale production. Situ Gintung and Situ Pamulang are the two largest lakes in South Tangerang, Indonesia and are potential sources of microalgae. Four microalgae isolates from both lakes have been identified, and their potential has been examined. Within an observation period of 18 days, they showed similar growth patterns reaching more than 108 cells mL−1 on day 14 and were able to resist increasing pH. The microalgae were identified through morphological observations and the sequencing of 23S rRNA genes with phylogenetic analysis. Each strain has a positive quality. Isolate G4-3, which was identified as Micractinium conductrix, and P5-4, which was identified as Monoraphidium sp., yielded biomass that exceeded 1.2 g L−1 with lipid content exceeding 60%. Likewise, G4-9, which was also identified as Micractinium conductrix, and P2-15, which was identified as Choricystis parasitica, have lipid content which accounted for 89.10% and 57.48%, respectively; although their biomass was lower. The percentage of fatty acid methyl esters of the four microalgae achieved >60–80%; thus, meeting the standard of biodiesel properties. Therefore, the microalgae isolates have great potential for being developed as biodiesel feedstock.

Pada masa pandemik masyarakat terdampak secara ekonomi sehingga mempengaruhi tingkat pendapatan dan ketahanan pangan keluarga. Untuk membantu dalam peningkatan peluang usaha mikro kecil dan menengah (UMKM), maka pada kegiatan Pengabdian kepada Masyarakat (PkM) dilakukan pelatihan mengenai pembuatan aneka produk olahan pangan berbahan dasar ikan lele, serta penyuluhan mengenai keamanan pangan, hygiene dan sanitasi, penjaminan mutu pangan, dan materi kewirausahaan guna mendukung tumbuhnya UMKM. Hasil kegiatan pelatihan yaitu meningkatnya keterampilan peserta dalam membuat aneka produk olahan pangan berbahan dasar ikan yaitu abon ikan lele, lele crispy, sambal ikan lele, nugget ikan lele yang diolah dari daging ikan lele segar, dan kerupuk ikan lele yang diolah dari kepala ikan lele dan tulang ikan lele. Peserta dapat membuat dan mengemas produk olahan pangan berbahan dasar ikan sehingga memiliki nilai tambah dan dapat menjadi salah satu peluang usaha untuk dikembangkan oleh peserta.

Kombucha is made by fermenting tea with sugar solution using SCOBY (symbiotic culture of bacteria and yeast). Kombucha fermentation is divided into several stages, such as the conversion of sugar into ethanol, the conversion of ethanol into acetic acid, and the conversion of acetic acid into carbon dioxide. Thus, several types of unique microorganisms must be involved during kombucha fermentation. Our previous research has reported that culturable microorganisms from kombucha drink (liquid phase) were all bacteria. Furthermore, in this research we investigated culturable microorganisms from the SCOBY itself. During kombucha fermentation, SCOBY sheets were cut (about 1×1 cm) each day using a sterile knife. SCOBY slice was enriched in Potato Dextrose Broth and incubated at 37 °C for 24 hours. The enriched culture was inoculated into Plate Count Agar and incubated at 37 °C for 24 hours. Four different colonies, named isolate (a), (b), (c), (d), were collected during 14 days of kombucha fermentation. The suspected colonies of bacteria were cultivated in Nutrient Agar, while the suspected colonies of mold or yeast were cultivated in Potato Dextrose Agar. The characterization results suggested that isolate (a) has close characteristic to Acetobacter genus (gram negative, short rod, does not produce endospore), meanwhile isolate (b) is gram negative, long rod, and produces endospore. Isolate (c) was suspected as mold, and isolate (d) was identified as yeast.

Taro roots waste (Colocasia esculenta) was considered a starch material for the preparation of bioethanol. Conversion of starch into ethanol was conducted by enzymatic hydrolysis followed by fermentation. The hydrolysis process uses the catalyst of HCl 15% (1:10) at 100 oC for 2.5 hours and fermentation using Saccharomyces cerevisiae. The chemical composition was analyzed by using chromatography gas-mass spectrophotometry (GCMS). The active component of bioethanol was found as ethanol (41.14%) and glycerol (29.08 %). The other chemical compound were 2,3- dimethyloxirane, pentanal, propionic acid, and heptane-2-one. The fermentation using tape yeast resulted in the main component of glycerol (31.39%), cyclobutanol (15.26%), pentane (12.93%), and methyl 2-oxopropanoate (10.50 %). The taro roots waste were the potential to convert biomass into bioethanol, which is one of the environmentally friendly alternative fuels

Kombucha merupakan minuman fungsional hasil fermentasi larutan teh dan gula dengan menggunakan starter kultur kombucha. Starter kultur kombucha berbentuk lembaran selulosa yang tersusun atas banyak bakteri dan khamir. Jenis bakteri dan khamir yang terlibat dalam proses fermentasi kombucha sangat bervariasi sehingga perlu diidentifikasi keanekaragamanya. Pada penelitian ini dilakukan isolasi dan karakterisasi morfologi mikroorganisme selama proses fermentasi kombucha berbahan baku teh hijau. Fermentasi kombucha dilakukan selama 14 hari. Pengukuran pH dilakukan setiap hari untuk menentukan fase-fase fermentasi. Isolasi mikroorganisme dilakukan dari cairan kombucha pada tiap fase fermentasi. Seluruh isolat mikroorganisme yang diperoleh dikarakterisasi melalui pengamatan secara morfologi, pewarnaan sederhana, pewarnaan gram, pewarnaan spora, dan uji motilitas. Berdasarkan hasil yang diperoleh, pada cairan kombucha tidak ditemukan adanya khamir. Jenis mikroorganisme yang diperoleh dari cairan kombucha adalah bakteri. Hasil karakterisasi mikroorganisme menyiratkan bahwa empat dari enam isolat bakteri yang diperoleh memiliki kemiripan dengan genus Acetobacter, dengan ciri-ciri berbentuk batang pendek, tidak memiliki spora, bersifat motil, dan termasuk kedalam bakteri Gram negatif.