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The brown alga has bioactive alginate and fucoidan, a potential for raw materials the biorefinery industry with core processing of fucoidan and alginate extraction. The research on sequential biorefinery of fucoidan and alginate was conducted in conventional and hydrothermal methods using a smart pressure-cooker, but the yield of fucoidan is low. The improvement was carried out by extracting fucoidan and alginate using microwave-assisted extraction (MAE). This study aimed to obtain the MAE processing conditions that produced the maximum yield of fucoidan and alginate. The factorial design of 2k was used to determine the effect of MAE processing conditions, i.e. temperature, time, and alga/water ratio on fucoidan and alginate yields. The parameters observed were fucoidan and alginate yield. Data analysis and prediction of first-order model and model accuracy was a regression modelling using a design expert program. The result showed that the elevate of temperature MAE processing to 80 oC,for 20 minutes, and alga/water ratio of 2:20 (w/v) increased fucoidan (4.5%) and alginate (40.6%) yield, but it decreased the yield at 100 oC, for 30 minute, and alga/water ratio of 3:30 (w/v). The equation of the first-order model was quadratic, by wich the model test in curvature was found significant at α=0.05. The MAE sequential biorefinery extraction improved fucoidan and alginate yield and had a potential efficiency for commercialization. The maximum response of fucoidan and alginate yield was obtained from a MAE sequential biorefinery at 80 oC,for 20 minutes,and alga/water ratio 2:20 (w/v); further research is needed to optimizing the process.

Hutan di Lereng Gunung Arjuno di daerah Desa Dayurejo, Kecamatan Prigen,Pasuruan Jawa Timur sebagaimana hutan di Gunung lainnya perlu dilestarikan. Salah satu usaha pelestariannya setelah melaksanakan Analisis Sosial di lokasi setempat dan mendapatkan persetujuan dari Yayasan Cempaka Education dan pihak masyarakat Desa Hutan wilayah Desa Dayurejo yakni pengadaan bibit pohon pisang untuk ditanam di lereng Gunung Arjuna khususnya di lokasi yang dikelola oleh Yayasan Cempaka Education Center.

The research objectives was to determine Arjuna mount forest vegetation profile for preservation of the area around the spring. The method used was descriptive method. While based on the techniques and tools used to research, the author uses the survey method to obtain facts that occur in the research area, namely in the area around the springs of Arjuna mount, Pasuruan, East Java, Indonesia. Data obtained in the field are then processed and analyzed using GIS, ArcView 3.3 and Google Earth programs. The results of the study explain that the condition of the land slope and the land depth of the Arjuna mount forest provide benefits to the growth and development of plant vegetation profiles. Forest revegetation of with several activities including selection of plant species, nurseries, fertilizing, planting and care provide benefits to the growth and development of plant vegetation profiles. The vegetation profile of the Arjuna mount forest plant provides benefits to the preservation of the area around the springs.

Selama ini tepung singkong masih terbatas penggunaannya, karena secara umum dibatasi oleh sifat fisik dan kimia-nya. Tepung singkong terbuat dari potongan ubi kayu yang telah kering. Tepung Pre gelatinisasi adalah tepung yang mengalami proses gelatinisasi dengan perebusan (parboiling) dan selanjutnya dikeringkan, sehingga memperbaiki kualitas, sifat reologi dan pasta tepung. Tujuan penelitian adalah mempelajari pembuatan dan karakteristik tepung singkong pre gelatinisasi dan pengaruh suhu pre-gelatinisasi 1000 C, 900 C, 800 C terhadap karakteristik tepung singkong . Penelitian ini terdiri dari 4 perlakuan yaitu A = Tanpa pre gelatinisasi, B = Pre gelatinisasi pada suhu 1000 C, C = Pre gelatinisasi pada suhu 900 C, D = Pre gelatinisasi pada suhu 800 C. Dari analisa statistik terdapat perbedaan nyata perlakuan tanpa pre gelatinisasi dan pre gelatinisasi terhadap karakteristik kadar air, kadar HCN, kadar amilosa, derajat putih, organoleptik, dan sifat amilografi. Perlakuan pre gelatinisasi mampu menurunkan suhu dan waktu awal gelatinisasi, suhu dan waktu gelatinisasi (saat granula pecah), viskositas dingin, dan viskositas balik. Analisa statistik terhadap perlakuan suhu pre gelatinisasi 1000 C, 900 C, 800 C memberikan pengaruh yang berbeda nyata, kadar amilosa, derajat putih, dan penerimaan organoleptik (warna, kenampakan, dan aroma) terhadap sifat amilografi.