The existence of orchids is often threatened with extinction that can be caused by natural damage. In addition, the continuous harvesting of orchids from nature without considering its sustainability can threaten the extinction of orchids in a region. There is a need for knowledge about the diversity of orchids so that it can be the basis of conservation in a region specifically nature reserve and Nature Park Bogor. Research using transect methods and data collection conducted using field observation techniques. The observation area consists of three locations altitude: 1400, 1500 and 1600 m above sea level . There are 27 species of orchids consisting of 19 genera. From the calculation of important value index (INP), the dominating type is found at altitude 1400 and 1500 m above sea level is Ceratostylis crassifolia, While at height and 1600 m DPL is Liparis compressa. Index diversity of type in the research site with a height of 1400 m DPL is moderate and at an altitude of 1500 and 1600 m DPL is high. The spread index is known that the pattern of spreading orchid species in three research locations has a clumped group spread pattern.

Salmonella enteritidis contamination in chicken meat causes chicken meat to rapidly decay. The use of chemical preservatives is very harmful, therefore the use of natural materials is recommended because it is safer to consume for humans. One of them is using Melinjo seed skin which has antibacterial power. The purpose of the study is to find out the activity of Melinjo seed bark extract (Gnetum gnemon) in inhibiting the growth of Salmonella enteritidis that can be used as a natural preservative in chicken meat. The first stage of the study was by extracting Melinjo seed bark using ethanol 96% with maceration method for 6 days. Activity test of Melnjo seed bark extract against Salmonella enteritidis using method of disc paper with a variation of the treatment of 25%, 50%, 75% and tetracycline positive control. The observed parameter is the measurement of the inhibited region Diameter (DDH) and the phytochemical test against Melinjo seed bark extract. The research results for the testing of the area Diameter of the hhibited region obtained the most effective concentration of 75% in the diameter of the area of the barrier of 10.3 mm and categorized with antimicrobial power levels of moderate sensitivity as well as can be used as natural preservatives in chicken meat. Phytochemical test results indicate the presence of compound flavonoids, tannins, saponins and triterpenoid.

<p>Metode <em>Microwave-Assisted Extraction</em> (MAE) digunakan untuk mengekstraksi senyawa flavonoid dari simplisia alga coklat <em>Padina australis</em>. Sampel diperoleh dari Pantai Bayah, Banten Indonesia. Kondisi optimal ekstraksi ditentukan dengan <em>Response Surface Methodology </em>(RSM). Desain Box-Behnken (BBD) digunakan untuk mengevaluasi pengaruh 3 faktor dengan 3 <em>level</em> yaitu daya <em>microwave</em> (300, 450, 600 watt), konsentrasi etanol  (30, 50, 70%), dan waktu ekstraksi (7, 8 dan 9 menit) dengan 15 perlakuan yang berbeda. Hasil disain eksperimen dengan BBD menunjukkan kondisi ekstraksi optimum yaitu pada daya <em>microwave</em> 414 watt, konsentrasi etanol 50,33% dan waktu ekstraksi 7,89 menit menghasilkan kadar prediksi flavonoid sebesar nilai 0,2963%. Nilai ini mendekati nilai kadar flavonoid yang diperoleh secara eksperimental sebesar 0,2961%, pada kondisi menggunakan daya microwave sebesar 450 watt, konsentrasi etanol 50% dengan lama ekstraksi 8 menit. Berdasarkan hasil penelitian, kadar flavonoid total dapat meningkat secara signifikan dengan melakukan optimasi proses MAE menggunakan RSM.</p><p><strong>Optimization of Microwave-Assisted Extraction for Total Flavonoid Content of <em>Padina australis</em> Brown Algae. </strong><strong> </strong>Microwave-Assisted Extraction (MAE) was done to extraction flavonoid from<em> Padina australis</em> brown algae simplicial. The sample collected from Bayah coastal waters, Banten Indonesia. Optimum extraction condition was determined by the response surface methodology (RSM). The Box-Behnken design (BBD) was used to evaluate the influence of 3 factors with 3 levels extraction that is microwave power (300, 450, 600 watts), ethanol concentration (30, 50, 70%), and extraction time (7, 8 and 9 minutes) with 15 different runs. The research showed that optimum extraction condition was at 414 watts of microwave power, 50.33% ethanol concentration, and time extraction of 7.89 minutes yielded a predicted value of total flavonoid content of 0.2963%. This value approaches to the flavonoid content obtained experimentally at 0.2961% under condition of 450 watts microwave power, 50% ethanol concentration, and time extraction of 8 minutes. Based on the result, total flavonoid content can be significantly increased by optimizing the MAE process use RSM.</p>

Yogurt is milk fermented with Lactobacillus bulgaricus and Streptococcus thermophilus bacteria. Yoghurt is derived from milk, which is a source of protein, one source of vegetable protein is bambara groundnut milk. The purposes of this research are to determine the quality of yoghurt made from bambara groundnut through microbiological and chemical tests and to determine the concentration of milk and the optimal fermentation temperature for making yoghurt with the best quality. This research used a completely randomized factorial design with the concentration of bambara groundnut milk of 15%, 20%, and 25% and the fermentation temperature of 35°C, 40°C, and 45°C and a four-time repetition. The result of this research shows that the best quality of yoghurt made from bambara groundnut was obtained from the treatment of bambara groundnut milk with the concentration of 20% and the fermentation temperature of 45°C with the results of total coliform, Salmonella sp., Listeria monocytogenes, total lactic acid bacteria, bacterial morphology, protein, acidity, fat and organoleptic respectively: 0 MPN/gram, negative/25gram, negative/25gram, 2.6x109 colonies/gram, circular shape, milky white, convex elevation, Gram positive, 3.74%, 1.77 %, 0.68% and liked by panelists.

Macroalgae is one of the marine biological resources that has an important role in terms of economy, as a source of food and medicine that is beneficial to health. This study aims to determine the source of natural pigments and antioxidants extracts of algae Codium, Halimeda, Dictyota, Chondrus, and Glacillaria using acetone, Folin Ciocalteu, and 1,1-Diphenyl-2-Picrylhydrazil (DPPH) reagents. The method includes sampling, measuring water content by gravimetry, making extracts using maceration method, qualitative phytochemical testing, pigment source test for chlorophyll a, chlorophyll b, total chlorophyll, total phenol, and antioxidant activity. Phytochemical test results obtained that all samples contained flavonoid compounds, alkaloids, while Halimeda and Gracillaria extracts did not have terpenoids. The results of the test for the pigment source were the highest value obtained in Chondrus extract, which was 10.0038 mg/g. And from the results of antioxidant activity testing, all sample extracts were obtained including the group with moderate strength (IC50 value) ranging from 100-500).