This research was aimed to determine the effect type of “ragi” on the fermentation process of cocoa and to determine type of “ragi” that can produce vinegar with the best characteristics. This research used Randomized Block Design (RBD) with four types treatment of “ragi”, these are: without the addition of “ragi”, addition of bread yeast, addition of “tape ragi”, and addition of combination “ragi”. “Ragi” additions were carried out as much as 1% in each treatment. This research was repeated three times, resulting in 12 experimental units. The data was analyzed with Anova test and continued with Duncan test if the treatment had a significant effect (P<0.05) on the observed variable. This research showed that the treatment fermentation addition of tape ragi was the best treatment with characteristic 5.05 pH, 0.88% total acid, 3.33% total soluble solids, 0.59% total sugar and 0% alcohol. Keyword: cocoa, ragi, vinegar, fermentation

The aim of this study was to know microbial contamination of white lawar pork and hygiene sanitation practices in some restaurants that sell white lawar pork in North Denpasar subdistrict. The study used a survey method with simple random sampling technique. Sampling was carried out in several restaurants in the North Denpasar subdistrict. The result from this research was served in table, and the data was analyzed by descriptive method. The variables observed were total microbes, E.coli, and Staphylococcus aureus. The results showed that as 45% of white lawar comply the total microbial requirements of processed meat with heat treatment in Indonesia (< 1x106 koloni/g), 100% lawar did not comply the requirements of E.coli in processed meat with heat treatment in Indonesia, and 100% white lawar had comply the requirements of Staphylococcous aureus in processed meat with heat treatment in Indonesia. 100% of lawar is processed in the morning. The practice of sanitation and hygiene at restaurants in the district of Denpasar Utara is quite good. Keywords: white lawar, microbial contamination, hygiene sanitation

This research aimed to obtain ethanol from fermented palm sugar with high purity. There are two main techniques used in this study to increase the purity of alcohol, namely modified multilevel distillation and the use of molecular sieve as the principal dehydrator agent. The process carried out to produce ethanol uses a distillation and dehydration process, with raw materials fermented using Saccharomyces cerevisiae and traditional technology. At first, prepare two column reflux distillation apparatus had been designed and constructed successfully to prepare bio ethanol. The sugar content of palm sugar used was 12.4%. Bioethanol is produced from 10% inoculum concentration and variations in fermentation time of 12 hours, 24 hours 36 hours, and 48 hours at pH 5. The results of measurement using alcoholmeter, the highest alcohol concentration was obtained at the condition of 36 hours fermentation time by 9%. The distillation and dehydration process is carried out continuously at a distillation temperature of 79 °C with a mass of 20 gram molecular sieves. The results of measurement of alcoholmeter obtained bioethanol levels of 54%.

The excellent quality of the cocoa beans is closely related to the processing of cocoa beans. This study aimed to compare the processing of bulk cocoa on the government estate and the private estate on Glenmore, Banyuwangi, East Java. The method use observation, interviews, and literature study to record relevant information, then analyzed with descriptive and qualitative analysis. The result showed that the government estate and the private estate on Glenmore, Banyuwangi, East Java did pay attention to the quality of cocoa beans because of the processing methods of cocoa beans of that two cocoa estates had been good, especially with the fermentation of cocoa beans. The processing of cocoa beans on the government estate on Glenmore, Banyuwangi, East Java comprises receiving raw materials, fermentation, washing or rinsing, drying, tempering, sorting, packaging, and storing. The processing of cocoa beans on the private estate on Glenmore, Banyuwangi, East Java comprises receiving raw materials, pressing, fermentation, drying, sorting, packaging, and storing. Keywords: processing of cocoa beans, Glenmore estate, fermentation.