Non-Timber Forest Products (NTFPs) management can lead to various benefits for community livelihood and forest sustainability. However, such management has not been carried out optimally and sustainably in Indonesia, due to various limiting factors including ineffective policies, undeveloped cultivation technologies, and inadequate innovation in processing technologies. Further, the diversity of NTFPs species requires that policy-makers determine the priority species to be developed. Agarwood (Aquilaria spp. and Gyrinops spp.), benzoin (Styrax spp.), sandalwood (Santalum album L.), and cajuput (Melaleuca cajuputi Powell) are aromatic NTFPs species in Indonesia that forest-dwellers have utilized across generations. This paper reviews the current governance, cultivation systems, processing and valuation, and benefits and uses of these species. We also highlights the future challenges and prospects of these NTFPs species, which are expected to be useful in designing NTFPs governance, in order to maximize the associated benefits for the farmers and all related stakeholders.

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Illipe nut in Indonesia serves as one of the essential export commodities from non-wood forest products group. Illipe nut through the extraction can be processed into high-economic valued fat that could function as cocoa butter substitute (CBS

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Cocoa butter has long been used as a base ingredient for lipstick. Illipe nut's fat is known to have similar characteristics to those of cocoa butter, thus expectedly, it could be used as an alternative substitute for cocoa butter in lipstik manufacturing. This paper studies the appropriate Illipe nut's fat formulation for lipstick manufacturing. Water-based (WB1, WB2, WB3, WB4) and oil-based (M1, M2, M3, M4, M5) formulations with illipe nut fat content of 2, 3, 4 and 5% were tested. The illipe nut's fat was produced from Shorea pinanga collected from West Java. Physical properties (i.e hardness and melting point) and organoleptic test (texture, shine, polish ability, odor and color) were analyzed. The results showed that M3 formulation with 2% illipe nut's fat level had similar physical properties to those of commercial lipsticks. Furthermore, the organoleptic test revealed that M5 formulation with 3% fat level was the most preferred by respondents. To obtain lipsticks performance which meets the requirements in commercial lipsticks criteria and also satisfies the respondent's preference, a combination of M3 and M5 formulation is recommended.