Penggunaan masker bagi setiap orang dinilai efektif untuk membatasi penyebaran Covid-19. Namun, permasalahan lingkungan muncul akibat dari banyaknya penggunaan masker karena masker sekali pakai sulit untuk terurai secara alami. Maka dari itu, Coaxyl-mask merupakan inovasi masker sekali pakai yang terbuat dari bioselulosa hasil fermentasi Acetobacter xylinum dan sabut Cocos nucifera. Masker ini terdiri dari 3 lapisan yaitu film bioselulosa yang memiliki sifat water repellent, filter sabut kelapa, dan film bioselulosa sehingga mampu terdekomposisi dengan cepat jika dibandingkan dengan masker sekali pakai pada umumnya. Pada gagasan yang diusulkan ini, perancangan teknik implementasi Coaxyl-mask yaitu dengan melibatkan banyak pihak seperti, pedagang kelapa, produsen masker, tim riset perusahaan medis, dan pabrik independen. Diprediksi masker ini akan memiliki manfaat yang panjang sebagai alat pelindung pada saat pandemi dan mampu menjadi solusi dalam menangani pencemaran atau penimbunan masker seiring dengan jumlah pemakai yang banyak. Wearing masks has been proven to be the most effective in preventing and minimising the spread of Covid-19. However, there is an environmental risk along with the growing demand of single-use masks. This is caused as the single use mask waste cannot be degraded naturally. Therefore, Coaxyl-mask is a green innovation of masks that is made from biocellulose produced by fermentation of glucose using Acetobacter xylinum and coconut husk waste. This mask is made of three layers of water repellent biocellulose film, a filter made from coconut husk, and another biocellulose film that is non-irritative to the skin. As the materials were made of natural materials, this mask can degrade naturally faster compared to conventional single use masks, so it is environmentally friendly. To implement this idea, there need to be a lot of party involved such as coconut seller, mask producers, medical equipment research team, and independent factories. Because its biodegradable materials, this mask will be a revolutionary invention in medical industry and will be very useful in preventing diseases while saving the environment.

Coffee farmer in Babakan Kertasari Village requires a fermenter that can ferment 100 kg of coffee cherries per day to fulfill the market demand. Therefore, the object of this study is to make a coffee fermenter with SMEs scale and to evaluate the performance of the fermenter with the addition of 130 ml/L of Local Microorganism (MOL) made from fermented cassava (cassava tape). Fermentation was carried out for 72 hours in room temperature and in semi-aerobic condition with 14 kg of coffee cherries in SMEs scale fermenter. Evaluation of the fermenter performance was done by analysing pH and ethanol content and organoleptic test of taste and aroma of fermented coffee. The result of analysis shows that fermented Arabica coffee which called cultured coffee fulfilled the National Indonesian Standard (SNI) with pH greater than 4 and caffeine content of 1.97%. Organoleptic test showed that 56% of panellists really like the aroma and 24% of panellists really like the taste of cultured coffee.