Production of microbial aromatic compounds by solid-state fermentation is increasing lately, due to the ability of microbial to use agro-industrial wastes as their substrates. The aim of this research was to know potential of aromatic compounds production by solid-state fermentation of Trichoderma viridae in Pandanus tectorius fruits. To prepare the substrates, basal mesocarp part of fruits were cut, juiced, pulps were dried and grinded until reached fine particle size. Fermentations were carried out in 250 mL flasks with 10 8 fungal spores/mL, pH 6.0, 76,6 % (w/v) moistures at 30°C for 10 days. Aromatic compounds resulted from SSF were then analyzed using GC/MS. Results showed that Pandanus tectorius fruits contained total sugars 13,015%, proteins 3%, lipids 1,39% and moisture content were 76,6%. This low sugars content in substrates seemed to be the main factor of Trichoderma viridae slow growth. There were 17 peaks of aromatic compounds detected in GC/MS, consisted of alkenes hydrocarbons (tetradecane, tertracosane, tetracosahexaene, pentadecane, hexacosane, heptadecane, and octadecane), alcohol (phenol), amide (9-octacenamide) and monoterpene aldehid (9-octadecenal). Therefore the fermentation conditions need to be further optimized to make better growth for fungi and higher aromatic compounds production.

Orchid is the best tourism icon which focused on nature-based tourism development in Indonesia. Banyunganti Hamlet is one of the tourism villages in Kulon Progo which has a high diversity of orchid species. Regarding this situation, guiding and assistance for villagers which is focused on the introduction of natural orchid species and its character, conventional propagation, and modern propagation by using household-scale tissue culture techniques (sowing seeds and planting) is important to give. The long-term goal for this activity was for empowering women in Dusun Banyunganti in line with the opening of the New Yogyakarta International Airport by the government.

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Guava seed is by-product from the consumption of guava fruits. We interested to explore further the potential of guava seed waste using fermentation method. The purpose of this research was to determine the ability of biofilm formation produced from fermentation of guava seed. Fermented guava seed was prepared by solid-state fermentation method using banana leaves wrap at 37 °C for 72 h. It was then continued with isolation and screening of bacteria from the fermentation products, preparation of bacteria cultures to be used in biofilm formation, and formation of biofilm by glass slides and broth cultures methods. The edible biofilm formation by glass slide method was observed by light microscopy using 0.5 % Crystal Violet dye, while biofilm formation by broth cultures method was observed by transmission electron microscopy (TEM) using phosphotungstic acid 2 % dye. The results show that there were 3 (three) strains lactic acid bacteria (LAB) candidates isolated from fermented guava seed waste product (J6, J7, and J8 strains). The observation by light microscopy showed that J7 strain was the only strain which was unable to form biofilm by glass slide method. All the strains showed the ability to form biofilms in different stages by broth cultures method. Thus, guava seed fermentation was able to produce edible biofilm but the LAB strains still need to be identified further.