Probiotic yoghurt is one of dairy products that has benefits to the human health. This research aimed to understand the effect of skim milk concentration on the sensory quality traits and pH of probiotic yoghurt added with red dragon fruit (Hylocereus polyrhizus) dices prior to the fermentation. The research method was experimental method with 4 treatments and 3 replications in a completely randomized group design. The data were analyzed using one-way analysis of variance followed by Duncan's multiple range test at P<0.05. The treatment in this research was different addition levels of skim milk (3%, 5%, 7%, and 9%) to yoghurt. The pH, color, aroma, taste, texture, viscosity and overall acceptance were assessed. The addition of skim milk increased (P<0.05) the acceptability of flavor, texture, viscosity and overall acceptance, in which the addition of skim milk at 9% showed the highest acceptability of taste. However, different addition level of skim milk did not significantly affect pH and the acceptability of color and aroma of yoghurt. The pH of yogurt ranged from 4.06 to 4.26. In addition, the color and aroma of yogurt were in the scale of neither like or dislike, the texture was in the scale of dislike to like, taste, viscosity and overall acceptance were in the scale of dislike to neither like nor dislike. In conclusion, skim milk should be used for producing yogurt with red dragon fruit at 9% of whole milk to obtain acceptable product.

Abstrak Objektif. Proses perebusan bakso membutuhkan waktu yang lama dengan suhu tinggi dapat mengakibatkan unsur nutrisi makro dan mikro pada bakso akan larut dalam air yang digunakan untuk merebus. Proses perebusan bakso menghasilkan limbah air sisa perebusan. Limbah air rebusan bakso dapat dimanfaatkan menjadi pupuk cair organik dengan menambahkan bioaktivator Mikroorganisme Lokal (MOL)bonggol pisang. Setiap MOL dari berbagai varietas bonggol pisang memiliki efektifitas yang berbeda didalam menguraikan substrat. Sehingga perlu dilakukan Penelitian untuk  mengetahui pengaruh penggunaan MOL dari berbagai varietas bonggol pisang (pisang raja, pisang kapok, dan pisang ambon) pada pembuatan pupuk cair organik limbah air rebusan bakso. Material and metode. Meterial yang digunakan pada penelitian ini yaitu limbah air rebusan bakso, bonggo pisang raja, bonggol pisang kepok, bonggol pisang ambon, mollase, tepung beras, dan air. Metode penelitian yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) yang terdiri dari 4 perlakuan dan tiga ulangan, yaitu: P0 (EM4), P1 (MOL bonggol pisang raja), P2 (MOL bonggol pisang kepok), P3 (MOL bonggol pisang Ambon). Pengujian yang dilakukan pada penelitian ini yaitu pengujian terhadap kadar Nitrogen, Fosfor, Kalium, Karbon, nilai pH, serta perhitungan rasio C/N pada pupuk. Data yang diperoleh pada penelitian ini dianalisis dengan menggunakan Rancangan Acak Kelompok (RAK) dan uji lanjut Least Significant Difference (LSD) Hasil. Hasil penelitian menunjukkan bahwa penambahan MOL bonggol pisang pada pembuatan pupuk cair organik limbah air rebusan bakso menunjukkan tidak ada pengaruh yang signifikan (P> 0,05) pada parameter N, K, dan tingkat pH pada pupuk. Hasil penelitian menunjukkan pengaruh yang signifikan (P<0,05) terhadap kadar P. Nilai C organik dan rasio C/N yang tertinggi dihasilkan pada P1. Kesimpulan. Berdasarkan hasil analisa dapat diambil kesimpulan bahwa penggunaan EM4 dan MOL dari berbagai varietas bonggol pisang memiliki efektifitas yang sama terhadap parameter N,K, dan nilai pH pada pupuk. penggunaan EM4 dan MOL dari berbagai varietas bonggol pisang memiliki efektifitas yang berbeda terhadap parameter P. Penggunaan MOL bonggol pisang raja mampu menghasilkan pupuk dengan nilai C dan rasio C/N yang tertinggi apabila dibandingkan dengan perlakuan yang lainnya. Abstrack Objective. The boiling process of meatballs requires a long time with high temperatures can cause the macro and micronutrients in the meatballs will dissolve in water used to boil. The boiling process of the meatballs produces boiling water wastewater. Waste of meatball cooking water can be utilized as organic liquid fertilizer by adding bio activators to Local Microorganisms (MOL) banana weevil. Each MOL of various varieties of banana weevil has different effectiveness in decomposing the substrate. Research needs to done to determine the effect of the use of MOL from multiple varieties of banana weevil (plantain, kapok banana, and banana ambon) in the manufacture of organic liquid fertilizer wastewater boiled meatballs. Material and method. The material used in this research is the meatball cooking water waste, plantain bonggol, kepok banana weevil, ambon banana weevil, molasses, rice flour, and water. The research method used in this study was a Randomized Block Design (RBD) consisting of 4 treatments and three replications, namely: P0 (EM4), P1 (MOL of king banana weevil), P2 (MOL of banana knuckles), P3 (MOL of tubers banana of Ambon). Tests conducted in this study are testing of levels of Nitrogen, Phosphorus, Potassium, Carbon, pH, and the calculation of the C / N ratio in fertilizer. Data obtained in this study were analyzed using Randomized Block Design (RBD) and Least Significant Difference (LSD) further tests. Results. The results showed that the addition of MOL of banana weevil on the manufacture of organic liquid fertilizer of meatball cooking water showed no significant effect (P> 0.05) on the parameters N, K, and the pH level of the fertilizer. The results showed a significant effect (P <0.05) on levels of P. Organic C values ​​and the highest C / N ratio generated at P1. Conclusion. Based on the results of the analysis, it can conclude that the use of EM4 and MOL from various varieties of banana weevil has the same effectiveness of the parameters N, K, and the pH value of the fertilizer. The use of EM4 and MOL from various varieties of banana weevil has different effectiveness against the P parameters. The use of MOL of Raja banana weevil can produce fertilizer with the highest C and C / N ratio when compared with other treatments.

This study aimed to determine the effect of the use of EM4 and Local Microorganism (LM) activators from banana hump (Kepok banana, Raja banana, and Ambon banana) on the manufacture of organic liquid fertilizer derived from waste meatball water stew. The research method used in this study was Completely Randomized Design (CRD) consisting of 4 treatments and three replications, namely: P1 EM4, P2 (Local Microorganism from Kepok banana hump ), P2 (Local Microorganism from Ambon banana hump), P3 (Local Microorganism from Raja banana hump). In this study testing the levels of Nitrogen, Phosphorus, Potassium, Carbon, and pH levels in organic liquid fertilizer from boiled meatball water. The data obtained from this study were analyzed using Complete Randomized Design and Duncan's advanced test. The results of the addition of EM4 activator and banana hump MOL on the manufacture of organic liquid fertilizer from meatball decoction water showed no significant effect (P> 0.05) on N, K, and pH levels on fertilizers. The results showed a significant effect (P <0.05) on the P content of fertilizer. The highest C content was found in P2, while the highest C / N ratio was found in P0.

Air merupakan salah satu kebutuhan pokok hidup manusia dan makhluk hidup lainnya, bahkan dalamtubuh manusia hampir 70% berat badan terdiri dari unsur air. Permasalahan yang timbul dalam pemenuhanpenyediaan air bersih adalah kualitas air tanah yang digunakan masyarakat kurang memenuhi syarat sebagai airbersih. Oleh karena itu setiap air bersih yang digunakan harus memenuhi syarat kualitas air bersih salah satunyayaitu air tidak berwarna atau tidak keruh. Metode yang dapat digunakan untuk mengurangi kekeruhan adalahdengan pemberian tawas. Tujuan penelitian ini adalah untuk mengetahui dosis tawas 10 mg/l, 20 mg/l, 30 mg/l, dan40 mg/l terhadap penurunan kekeruhan air sumur gali. Jenis penelitian ini adalah Pre Experiment denganpendekatan Pre and Post Test Design Non Randomized. Hasil penelitian menunjukkan kekeruhan air sumur galisetelah perlakuan dengan dosis 10 mg/l rata-rata 12,6 NTU, 20 mg/l rata-rata 9,6 NTU, 30 mg/l rata-rata 9 NTU,40 mg/l rata-rata 6,5 NTU. Nilai pH air sumur gali setelah perlakuan rata-rata 4,3-5,6. Suhu air sumur gali setelahperlakuan rata-rata 27,60C-28,160C. Disimpulkan ada pengaruh yang signifikan terhadap pemberian tawas dalammenurunkan kekeruhan air sumur gali pada pemberian tawas dengan dosis 20 mg/l dengan hasil kekeruhan ratarata9,6 NTU. Pemilik air sumur gali dengan kualitas air keruh dapat menerapkan hasil penelitian ini untukmengurangi kekeruhan air sumur gali, dengan cara mencampurkan tawas dalam air, aduk terus pastikan tawaslarut dalam air, yang selanjutnya masukkan larutan tawas ke dalam air sumur gali.