Durian (durio zibertinus) is a native tropical fruit from Southeast Asia, especially Indonesia. Durian peel is the highest composition of durian fruit (60-75%), and is still considered as waste that causes environmental problems. This study aimed to analyze the content of secondary metabolites extract, to analyze the anti-bacterial activity of durian peel extract against gram-negative and gram-positive bacteria, and to calculate the effectiveness of durian skin durian peel extract as a natural anti-bacterial ingredient in hand sanitizer products by using the paper disc method. Durian peel was extracted with ethanol to obtain extract solution which was then separated from the solvent and applied as an ingredient for hand sanitizer. The Analysis results showed that durian peel extract contains triterpenoids, alkaloids, and saponins, which are phytochemical compounds that anti-bacterial function. Durian peel extract at concentration of 1% wt. inhibited the growth of Escherichia coli, Salmonella thyposa and Sthapylococcus aureus with a clear zone diameters of 7.4 mm, 8.2 mm and 8.6 mm, respectively. In anti-septic tests, hand sanitizer samples containing durian peel extract showed that the interaction between the concentration of durian peel extract and the sampling duration simultaneously gave a significant effect in reducing the number of microorganism colonies.
The optimum condition of durian skin using SSF process with encapsulation of Saccharomyces cerevisiae takes place at pH 5.0 at 37 °C. S. cerevisiae encapsulation can increase bioethanol production activity. Bioethanol production is produced at pH 4.5; 5.0 and 5.5 were 35.85, 41.25 and 39.89 g/L medium, respectively. While using free cells S. cerevisiae, bioethanol produced was 21.42, 34.94 and 28.15 g/L medium. The percentage of bioethanol produced by S. cerevisiae was 15.3 % at pH 5.0; 40.25 % at pH 4.5 and 29.43 % at pH 5.5. Encapsulation of S. cerevisiae cells can increase the resistance to process temperature by differences in bioethanol production between encapsulation with cells free of S. cerevisiae by 19.34 % at 37 °C, 24.02 % at 40 °C and 49.01 % at 45 °C. These results are higher compared to cells free of S. cerevisiae.
Lingkungan Karang Bolong berada di kelurahan Randakari Kecamatan Ciwandan kota Cilegon. Kecamatan Randakari merupakan kecamatan yang paling banyak industri dan perusahaan besar dibanding dengan kecamatan lain di Kota Cilegon. Meskipun berada di kawasan industri, jumlah keluarga miskin di Kecamatan Ciwandan mencapai 300 Rumah Tangga Sasaran (RTS), 300 Bantuan Langsung Masyarakat (BLM) dan 459 Jamkesmas. Jumlah ini paling tinggi dibandingkan kecamatan lain di Kota Cilegon. Untuk meningkatkan tingkat perekonomian masyarakat dengan cara memberikan Pendidikan Kewirausahaan Masyarakat (PKM). Kegiatan pendidikan kewirausahaan yang dilakukan tidak hanya memberikan keterampilan wirausaha, akan tetapi menumbuhkan modal sosial masyarakat untuk mewujudkan terbentuknya usahawan-usahawan baru. Kegiatan PKM yang dilakukan akan difokuskan pada pembentukan satu kelompok masyarakat yang akan diberdayakan. Mitra akan diberikan PKM melalui pengelolaan usaha teh Kombucha. Metode Pelaksanaan yang akan dilakukan terdiri dari lima tahap, yaitu : tahap pertama penyuluhan tentang pemahaman teh kombucha sebagai peluang usaha yang sangat layak dikembangkan. Tahap kedua pelatihan pembuatan teh kombucha. Tahapan ketiga pelatihan kelayakan ekonomi kegiatan usaha teh kombucha secara sederhana untuk memberikan pemahaman manajemen kewirausahaan yang baik. Tahapan keempat yaitu pelatihan pemasaran, mengajarkan teknik pengemasan dan strategi pemasaran teh kombucha baik secara market online maupun offline. Tahap kelima yaitu rencana keberlanjutan program pengabdian dengan cara pendampingan sampai teh Kombucha dapat dipasarkan dengan baik di salah satu kafe atau minimarket di kota Serang
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