The study used the bark leaves and fruit of Ficus hispida Linn to separation by Maceration and sequential extraction method with hexane ethyl acetate and methanol to crude extracts. Crude extracts were assessed for their antioxidant activities tested using DPPH radical scavenging assay total phenolic contents tested using the Folin–Ciocalteu method cytotoxic activity against oral cavity cancer (KB) human small cell lung cancer (NCI-H187) and breast cancer (MCF-7) cancer cell lines tested using the resazurin microplate assay (REMA). The results showed that 1. Crude methanol extracts from the fruit exhibited free radical scavenging effect on the DPPH assay with IC50 value of 27 g/ml with the total phenolic contents value of 102.39 mg GAE/g dw of standard BHT. 2. Crude hexane extracts from the bark showed highest inhibited the growth of Vibrio paraheamolyticus crude ethyl acetate extracts from the bark showed highest inhibited the growth of Streptococcus mutans ATCC 27175 and crude methanol extracts from the leaves showed highest inhibited the growth of Vibrio cholerae most with MIC value of 7.80 g/ml. 3. Crude ethyl acetate and methanol extracts from F. Hispida exhibited inhibitory effect against oral cavity cancer (KB) human small cell lung cancer (NCI-H187) and breast cancer (MCF-7) cancer cell lines. These data support traditional uses of F. Hispida in folk medicine

An automated production of traditional liquor by cooling method is presented in this paper. Thai traditional liquor is a product of One Tombon One Product (OTOP) and it was refined using traditional method. That is boil the fermented rice that obtained from fermented sticky rice with leavening and then condense the steam in coolant tank until receive the 35 degree distilled liquor. The entire production process is mainly base on worker’s experience which cause the uncertainty of production time and the alcohol percentage is not constant. In this paper we have developed the automatic distillation by using microcontroller to control the production process. The digital thermometer and limit switch are used to check temperature and water level (maximum-minimum) inside coolant tank respectively. And temperature in the coolant tank is controlled to vary slightly between 38-40 degrees. When the temperature inside the coolant tank is higher than a certain threshold the microprocessor instructs to solenoid valve and water pump to drain hot water and to pump cold water into tank respectively. So the temperature inside coolant tank is constant. An automated production of traditional liquor by cooling method was fabricated and experimented with community at Banlang Mueang Lampang. The results show that the proposed method has the volume of liquor rather than the original method. In 100 minutes the proposed method has distilled liquor 10 liters while the original method has 8.4 liters. And alcohol percentage is constant at 35 degrees.

The global tourism industry has been slow to respond to major environmental changes and critical conservation needs of the 21st. The Balinese industry is no exception. It is poorly equipped to deal with environmental change. But it is critical that it does so. The industry is dependent on a high quality and sustain environment. It is time for the industry to invest in skill and competencies to underpin sound environmental management. As the famous tourist destination in the world Bali tries to create traditional knowledge based ecotourism concerning with the government planning in 2009 about creative economic because by these activities ecological cultural and economic sustainable can be expected.