Pesona Jamur farmer groups primarily focus on producing baglog and cultivating oyster mushrooms. Currently, they are doing business development by making a food product called oyster mushroom chips. This program aims at improving the quality of processed oyster mushroom chips by applying the appropriate technology of a spinner machine equipped with a magnetic contactor. The method used were practical training and assistance in processing oyster mushroom chips then dissemination of applied technology a spinner machine to the partners. The result of this program indicated that the oyster mushroom chip product processed by the Pesona Mushroom Farmers Group has a light brown color and the shape of the mushroom chips is not crushed. Oyster mushroom chip products are of higher quality than before the training activities because they had used the correct processing technique. The taste of the chips is also more savory, coupled with the complete form of chips, which are expected to attract consumers and increase product value. The correct chip processing technique and a spinner machine can minimize the oil content in oyster mushroom chips and expired dates. The product's expiration has increased from one month to four months without preservatives.

Acid base properties can be easily observed based on the difference in color when using indicators. The use of indicators is very rare at the secondary school. Natural indicator are needed to support acid-base learning at the secondary school. This study aims to determine the effectiveness of local potency extract of jombang in the form of henna flowers as a natural indicator and the effectiveness of HVS paper and filter paper as indicator paper. Natural indicator paper was obtained by immersing HVS paper and filter paper in the extract of red and purple henna flowers using water solvent. The test result in acid and base solution  showed that the red and purple henna flower extract had the same effectiveness as a natural indicator, as well the red and purple henna flower extract indicator paper made from HVS paper and filter paper.

Industrial liquid waste in liquid form resulting from tempe production can pollute the environment which is detrimental to the surrounding community. According to the World Health Organization (WHO), waste is the result of human activities that are useless, not used or something that is thrown into the environment. Tempe industrial wastewater is very disturbing to waters if it is not managed properly before being discharged into water bodies because this waste causes an unpleasant odor and triggers the growth of various pathogenic bacteria. If the waste is directly disposed of into the waters, in a relatively short time it will cause a foul odor from H2S gas or ammonia as a result of the crying of the organic waste. The existence of a decomposition process will cause an unpleasant odor (Wiryani Erry, 2012). The process of making tempeh in each of its stages uses an average of water for washing, soaking, and boiling the soybeans. This means that quite a lot of liquid waste is produced. This study aims to analyze the content of soybean liquid waste to reduce BOD levels to make it more environmentally friendly. With the aim of reducing BOD levels, this study will use the Pseudomonas Putida bacterium as a waste decomposer, bioreceptors and microelectrodes as practical BOD measuring devices. The sample used is boiled liquid waste from soybean skin in the process of making tempe at one of the tempe entrepreneurs near the Satya Negara University of Indonesia. The sample was then tested to see the content of DO, BOD, temperature, pH, TDS, and total bacteria. The results of research on soybean liquid waste showed that the content of BOD and TDS exceeded the quality standards set by the Regulation of the State Minister for the Environment 03 of 2010 concerning the Environment.

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Pipes are used as a means of fluid transportation from a reservoir to a destination. In a piping system, flow loss or head loss is always found, both head loss due to pipe size and head loss due to bends, one of which is the knee. The purpose of this study was to determine the effect of knee diameter on flow headloss. The method used is simulation and monogram calculation. Based on the standard ASME B16.9 B16.28 used knees with a diameter of 1, 2, 4 and inch. The experimental results show the same behavior between the simulation and the monogram calculation. The larger the knee diameter, the smaller the head loss. Headloss simulation results for knee diameters 1,2,4 and 6 inches are 0,012 m, 0,0093 m, 0,00063 m and 0,00426 m, respectively. Meanwhile, the headloss calculated by the monogram is 0.006 m, 0.0024 m, 0.0007 m and 0.004 m, respectively. The smallest headloss occurred at 4 inches in diameter indicating that the knee with this diameter is the best knee among the other four knees