It is concluded out ofthe description above that the growth and development of tourist village toward eco-green tourism have to fulfill some criteria, such as the existence of tourist village, the potentials of attraction of unique local wisdom owned by the area/location, and the strong motivation ofthe local people to be creative in developing eco-green tourism by minimizing thenegativeimpact toward green tourism as well as the enthusiasm of those involved in community development and sustainable partnership collaboration system among the government, the private sector, and the local people as the motor. Setyaningsih (2013) found that the community needs to turn its attention to thelossof character ofthe buildings in Kauman, if the Kauman area is further developed considering only economic activities and not conservational issues. In the meantime, local communities in Kauman have not yet understood and realized why it is important to maintain local identity, and that unique value is an important asset.
Sterile nutrient malt agar (20 g per litre) was prepared as the growth media, then put into the glass bottles (250 cm capacity) used for the exposure ofthe bamboo blocks to the test fungi ( ). Bottles before being used for such were previously sterilized in an autoclave at 121°C for 30 minutes. Bottles were then inoculated with 10 mm squares of taken from the outer edge ofthe fungal cultures. All inoculated bottles were incubated in conditioning room (27 1°C, 70% relative humidity) with slightly loosened lids until the malt agar surface was covered by mycelium. Three blocks as a replicate were then exposed to the fungal attack in each bottle and allowed to stand for 8 weeks (Figure 1). At the end ofthe exposure period the blocks were removed and the mycelium were brushed off. The specimens were then oven dried for 24 hours and re-weighed (W ) for the calculation ofweightloss.
Cassava (Manihot esculenta Crantz) is a perennial woody shrub with edible roots, grown in tropical and subtropical parts ofthe world (Oliveira and Miglioranza, 2014). Cassava is one ofthe most consumed roots crops in the world and the second important staple food for energy. World production of this plant in 2012 is estimated at 250 million tonnes (FAO, 2013). Nigeria, Brazil, Congo, Thailand and Indonesia dominate 60% of cassava production level in the world (Noerwijati and Budiono, 2015). The crops has a wide and produces yield in various agro-ecological and agronomic conditions (Akdamar et al., 2002).