Cassava stalk can be converted into sugar-based product by using microorganism. Unfortunately, lignin act as a barrier of optimal bioconversion. Cassava stalk needs pretreatment process for removing this barrier. The effect of lime pretreatment on microstructure of cassava stalk fibers and the growth of Aspergillus niger FNCC 6114 were observed in this research. The cassava stalks were reduced into 0.147-0.297 mm size and pretreated with 1 % Ca(OH)2. Lime pretreated and unpretreated cassava stalk was used as solid medium for Aspegillus niger FNCC 6114. The effect of pretreatment method on fibers microstructure of cassava stalk was evaluated through SEM micrograph. The growth and metabolism activities of Aspergillus niger FNCC 6114 were monitored through SEM micrograph of media after fermentation. The other parameters examined were changes in glucosamine, reducing sugar levels, and spores' quantity. Lime pretreatment altered microstructure of cassava stalk fibers. However, cassava stalk without lime pretreatment gave better growth of Aspergillus niger FNCC 6144 based on metabolism activities parameters. Cassava stalks is suitable as media for Aspergillus niger FNCC 6144 through solid state fermentation. For better growth of Aspergillus niger FNCC 6144 fine-sized cassava stalk should not be lime pretreated. The results of this study provide information about the pretreatment of cassava stems which was effective in supporting the growth of Aspergillus niger. Enhancements the utilization of cassava stems by using fungi, for example Aspergillus niger can overcome the accumulation of organic waste that can interfere with environmental sustainability.

Technological Pedagogical Content Knowledge (TPACK) is an important competency that must be had by prospective teachers to realize 21st-century learning. This study was aimed to analyze the relationship and the effect of course mastery and Technology Integration Self Efficacy (TISE) on TPACK of the prospective science teachers. This research was correlation research. By using regression analysis, the relationship between course mastery and TISE was analyzed on the TPACK of the science teacher candidates. Based on the analysis, it was known that the average of course mastery, TISE, and TPACK of prospective science teachers is good enough. Meanwhile, multiple regression tests were related to the relationship between course mastery and Technology Integration Self Efficacy (TISE) on TPACK of science teacher candidates simultaneously showed a strong correlation with the correlation coefficient (R) of 0.736 and R square of 0.542. It means there is an effect of course mastery and TISE on the TPACK of the prospective science teacher by 54.2%.

Cassava stalks are by products from cassava tuber production. Cassava stalks is lignocellulosic material (LM) which is composed by lignin, hemicelullose, and cellulose. Utilization of LM optimally will push a beneficial effort in producing sugar. The presence of lignin can limit the effort to convert cassava stalks into sugar. The lignin have to be reduced. Its introduced solid substrate fermentation (SSF) technique by using molds to optimize utilization of cassava stalks. Molds can produce enzyme for converting LM into sugar. There is no enough information of design process of solid state fermentation for cassava stalks bioconversion, starting from selection of suitable microorganism used, substrate suitability testing, lignin reducing pretreatment, design of fermentor, and the needed of aeration for optimizing molds growth. Based on research result, a process for bioconversion of cassava stalks into sugar through SSF techniques was defined as follow: Microorganism suitable used is Aspergillus niger, cassava stalks suitable as a growth media for mold as a physical support (DMC = 93, 76 %) and source of nutrient (C/N 19, 92), physical pretreatment by reduce the particle size was more suitable than alkaline pretreatment for lignin reduction, and the best fermentor is unforced aeration closed chamber at big capacity.

Endophytic bacteria are beneficial microorganisms that interact with host plants without causing any interference or damage to plants. Moringa oleifera is a medicinal plant that contains secondary metabolites and has antibacterial properties. The aim of this research is to isolate and characterize endophytic bacteria from Moringa oleifera leaves, and to test the antibacterial activity against pathogenic bacteria (Escherichia coli and Bacillus subtilus). The results of the isolation of Moringa leaf endophytic bacteria (Moringa oleifera) obtained amounted to one isolate. Based on the results of the catalase test, gram staining and spore observation, moringa oleifera leaf endophytic bacteria included in the genus Bacillus. The antibacterial test begins with the production of secondary metabolites of Moringa oleifera leaf endophytic bacteria, measures the rate of bacterial growth and tests the antibacterial activity using the Kirby Bauer method with paper disks. Observational data were analyzed statistically using ANOVA and further tests with Duncan (sig <0.05). Antibacterial activity test results showed that the incubation time of endophytic bacteria affected the growth of Escherichia coli and Bacillus subtilus bacteria. The incubation time of 10 hours showed the highest inhibition zone diameter of Escherichia coli and Bacillus subtilus bacteria respectively of 7.5 mm and 1.8 mm. The formation of inhibitory zones indicates the presence of secondary metabolite compounds from Moringa leaf endophytic bacteria which have an antibacterial effect.   Bakteri endofit merupakan mikroorganisme menguntungkan yang berinteraksi dengan tanaman inang tanpa menyebabkan gangguan atau kerusakan pada tanaman. Kelor (Moringa oleifera) merupakan tanaman obat yang mengandung metabolit sekunder dan berkhasiat sebagai antibakteri. Tujuan penelitian ini adalah mengisolasi dan mengkarakterisasi bakteri endofit dari daun kelor, serta menguji aktivitas antibakteri terhadap bakteri patogen (Escherichia coli dan Bacillus subtilus). Hasil isolasi bakteri endofit daun kelor (Moringa oleifera) yang diperoleh berjumlah satu isolat. Berdasarkan hasil uji katalase, pewarnaan gram dan pengamatan spora, bakteri endofit daun kelor termasuk ke dalam genus Bacillus. Uji antibakteri dimulai  dengan  produksi  metabolit  sekunder bakteri endofit daun kelor,  pengukuran  laju  pertumbuhan  bakteri  dan  uji  aktivitas  antibakteri menggunakan metode Kirby bauer dengan paper disk. Data hasil pengamatan dianalisis statistik menggunakan ANOVA dan uji lanjut dengan Duncan (sig < 0.05). Hasil uji aktivitas antibakteri menunjukkan bahwa waktu inkubasi bakteri endofit berpengaruh terhadap pertumbuhan bakteri Escherichia coli dan Bacillus subtilus. Waktu inkubasi selama 10 jam menunjukan diameter zona hambat tertinggi terhadap bakteri Escherichia coli dan Bacillus subtilus berturut-turut sebesar 7.5 mm dan 1.8 mm. Terbentuknya zona hambat mengindikasikan adanya senyawa metabolit sekunder dari bakteri endofit daun kelor yang memiliki efek antibakteri.

This study aims to determine the effect of tempeh yeast inoculum on the color, odor, and yield in the manufacture of Virgin Coconut Oil (VCO) from Cocos nucifera viridis. This research was conducted in November 2020 in Brebes, Magelang, and Lampung. This research employed the descriptive quantitative method. The population of this experiment was coconut fruit found in Lampung, Brebes, and Magelang. The sample used was green coconut (Cocos nucifera viridis) found in Lampung, Brebes, and Magelang. The working procedure of this research consisted of fermenting the sample and observing the oil produced by Virgin Coconut Oil. This research's data collection techniques were observation, documentation, and products calculation. Based on the observations, the researchers found the highest yield in the experiment of 80 ml cream with an inoculum of 8 grams (30.4%), followed by a volume of 80 ml of cream with a 6-gram inoculum (28.4%). The smallest yield was formed at a volume of 80 ml cream with inoculum 4 grams (14.6%). The VCO obtained in this research had a distinctive aroma of coconut oil and was clear in color. Therefore, the amount of tempeh yeast inoculum affects the color, odor, and yield in the manufacture of Virgin Coconut Oil (VCO) from Cocos nucifera viridis.