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.
Porang (Amorphophallus muelleri Blume) as a non-timber forest product (NTFP) has many advantages compared to other food crops. In order to the cultivation aspect and excellence of the flour, it made this commodity a food sources in the future. Today, technical post-harvest processing become the current problems especially in getting optimum glucomannan. With increasing levels of glucomannan, it made the utilization and marketing of flour will be wider. This study aims to optimize of purification techniques of glucomannan. The research method is through soaking techniques with ethanol (30%, 40% and 50%) and sodium bisulfite (2%, 3% and 4%). The results showed that the leaching technique ethanol made a significant effect on the increase in glucomannan levels. The immersion technique with 50% ethanol and 2% sodium bisulfite can increase glucomannan from 32.65% to 83.96%. The process of soaking with ethanol not affects the content of ferrum (Fe) and calcium (Ca) in porang flour. ABSTRAK Porang (Amorphophallus muelleri Blume) sebagai salah satu jenis hasil hutan bukan kayu (HHBK) memiliki berbagai keunggulan dibandingkan dengan tanaman pangan lainnya. Berdasarkan aspek budidaya dan kandungan tepungnya, jenis komoditi ini bisa dimanfaatkan sebagai sumber pangan masa depan. Teknik pengolahan pasca panen menjadi permasalahan saat ini terutama dalam mendapatkan kadar glukomanan optimal. Ragam pemanfaatan dan pemasaran tepung porang akan semakin terbuka lebar dengan meningkatnya kadar glukomanan. Penelitian ini bertujuan untuk mendapatkan teknik pemurnian glukomanan yang optimal. Metode penelitian adalah melalui teknik perendaman dengan etanol (30%, 40%, dan 50%) dan natrium bisulfit (2%, 3%, dan 4%). Hasil penelitian menunjukkan bahwa teknik perendaman dengan etanol yang dilakukan berpengaruh nyata terhadap peningkatan kadar glukomanan. Pencucian dengan etanol 50% dan NaHSO 3 2% dapat meningkatkan glukomanan dari 32,65% menjadi 83,96%. Proses perendaman dengan etanol tidak mempengaruhi kandungan zat besi (Fe) dan kalsium (Ca) tepung porang.
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