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.

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.

In order to overcome the disadvantages of conventional method, innovations on how to produce coconut oil were applied with the technique of PENDAWA (Pendayagunaan Asam Jawa). Coconut oil comes from coconut milk which is the substance between oil and water (emulsion). So to get coconut oil, acid is needed as an emulgator to break down emulsifying substances. In this case, Tamarind is used because it is cheap, available, contains a lot of antioxidants, and is efficacious. Coconut oil contains medium chain saturated fatty acids, namely MCT (Medium-chain triglycerides) where MCT provides extraordinary health enhancing properties. We compared three types of coconut oil, namely coconut oil in the traditional way, coconut oil with the addition of tamarind, and packaging oil on the market. The result was coconut oil with the Pendawa method very good in quality and quality with FFA 0.0067% and peroxide number of 1.5 mg ek/kg. In conclusion, this oil production with the PENDAWA method is very effective, efficient, high in quality, and provides high profit for the industry that wants to produce it.

Lecithin is an emulsifier that plays an active role in reducing surface tension in making emulsions. The production of lecithin from other vegetable oils allows the use of other types of vegetable oil as a source of lecithin production to replace soy-based oil, which has begun to be used as a bioenergy raw material. This study aims to find an alternative source of new lecithin derived from corn oil by knowing the characteristics of lecithin and applied to mayonnaise. The resulting lecithin was used in mayonnaise with a 2 factorial randomized block design method consisting of 3 levels. Based on the results obtained, the characteristic of corn oil lecithin is that the largest content is hexadecanoic acid which is 44.79%, and the strongest vibration band is CH2 vibration with stretching modes of symmetry and asymmetry at 2922 and 2853 cm–1 and the terminal CH3 group in the 1374 cm–1. L3C3 treatment was the best result with 60% fat content, 4% emulsion stability, 2.12 cP viscosity, and 1.42 × 10–3 N/m surface tension and organoleptic showed a preference value, namely color 4.4 (like), taste 3.2 (sufficient like), smell 4 (like), and texture 3.80 (like it).

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