An Insight into Valorization of Lignocellulosic Biomass by Optimization with the Combination of Hydrothermal (HT) and Biological Techniques: A Review

Biomass valorization plays a significant role in the production of biofuels and various value-added biochemicals, in addition to lowering greenhouse gas emissions. In terms of biorefining methods, hydrothermal (HT) and biological techniques have demonstrated the capability of valorizing biomass raw materials to yield value added end-products. An inter-disciplinary bio-economical approach is capable of optimizing biomass’s total potential in terms of environmental perspective and circular bioeconomy standpoint. The aim of this review is to provide an in-depth overview of combinatorial HT and biological techniques to maximize biomass value, which includes biological valorization following HT pretreatment and HT valorization of lignocellulosic substrates emanating from biocatalytic hydrolysis/anaerobic digestion and/or pretreated food waste for the ultimate yield of biogas/biochar and biocrude. In this study, we discuss recent advances regarding HT and biological treatment conditions, synergies between the two technologies, and optimal performance. Additionally, energy balances and economic feasibility assessments of alternative integrated solutions reported in previous studies are compared. Furthermore, we conclude by discussing the challenges and opportunities involved in integrating HT and biologicals methods toward complete biomass utilization.

The Influence of Edible Oils’ Composition on the Properties of Beeswax-Based Oleogels

This study aimed to find relationships between the properties of beeswax-based oleogels and the type of oil used. The influence of linseed, sunflower, olive, and fish oils was studied. For these oils, the fatty acid composition, the content of total polar components, and the iodine value were characterized. Textural and thermodynamic properties were determined for oleogels, the oil-binding capacity was estimated, and the morphology of crystals was studied. The concentration of beeswax in all oleogels was 6.0% w/w. It was shown that the type of oil has a significant influence on all characteristics of the oleogels. The use of different oils at the same technological treatment leads to the formation of crystals of diverse morphology—from platelets to spherulites. At the same time, it was revealed that some characteristics of oils have a varying contribution to the properties of oleogels. The content of total polar materials in oils is associated with a decrease in strength parameters (yield value and elastic modulus) and the oil-binding capacity of oleogels. In its turn, the iodine value of oils has a close positive correlation with the melting and crystallization temperatures of oleogels. The results obtained in this article indicate that the properties of beeswax-based oleogels can be directed by changing the oil composition.

NILAI USAHA INDUSTRI PRIMER HASIL HUTAN KAYU PADA CV SINAR JAYA DI KECAMATAN CIGUDEG KABUPATEN BOGOR

Community forests are the source of raw materials for the Primary Wood Forest Products Industry at CV Sinar Jaya in Cigudeg District, Bogor Regency. Optimizing the use of these raw materials can affect the business value of the wood processing industry. The purpose of this study was to determine the yield value and to analyze the business value of sawmill activities at CV. Sinar Jaya. The research method was carried out by means of quantitative analysis methods of collecting production data by direct measurement and interviews as well as calculating the value of economic income obtained from sawmill activities and overall waste utilization, the size of wood raw materials includes 10 centimeters to 30 centimeters with a length of 2 ,8 meters to 3 meters. The results showed that the average yield value is 55%, productivity is 1.51 m3/hour round wood, sawn wood is 0.83 m3/hour production cost is Rp 1,181,600,000.0/year, Income value is Rp. 1,509,600,0000.00/year, net profit value is Rp. 328,000.00/year, the value of marketing costs is Rp. 0 the value of the benefit cost ratio is 1.28/year and the work performance value of logs is Rp. 12,712.89 sawn wood Rp. 22,867.14. To increase the yield, the skills of the sawing workforce must be improved to minimize damage toeach sortimen. In order for business value to increase, productivity must be intensified and the availability of raw materials must be sustainable.

New mathematical model of sunflower productivity depending on area plant nutrition

The article provides a brief analysis of the results of plot and field experiments to study the productivity (yield) of sunflower, depending on the area of plant nutrition, performed at VNIIMK. Based on the analysis of the experimental dependencies that determine the change in yield, the following statement is applied: yield (y) and its increase rise with an increase in the amount of growth factor (x) and are proportional to the amount of yield (A - y) that does not reach the maximum the limiting value (A), and the possible yield value (B + y), is higher than a certain minimum (initial) value (B) of the yield. The analytic formulas for the quantitative determination of yield value (у), maximum limiting yield (A), amount of nutrients in soil, a rate of action of growth factors, etc. are present for the first time. These formulas allow studying many problems of soil management in certain hydro-temperature conditions and landscape. The samples of accounts due to the new methodology which showed good correspondence between test and theme data are presented.

Fresh Properties and Mix Design for 3D-Printable Decorative Concrete

Постановка задачи. Рассмотрение закономерностей влияния вида цемента и модификаторов вязкости на технологические свойства смесей для 3D-печати определяется необходимостью одновременного обеспечения показателей пластичности и формоустойчивости смесей и декоративности композитов на их основе. Результаты. Представлены результтаты экспериментальных исследований основных реологических характеристик декоративного бетона для строительной 3D-печати. Выявлено влияние состава бетона на подвижность и формоустойчивость смеси. Установлено, что вид используемого цемента изменяет пластичность смеси и формоустойчивость под весом вышележащих слоев. Смеси с оптимальным компонентным составом декоративного бетона для строительной 3D-печати имеют следующие реологические характеристики: предел текучести K @ 1,0-2,2 кПа, структурная прочность s = 1,5-4,5 кПа, относительные пластические деформации Δ = 0,03-0,07 мм/мм. Данные характеристики определяют способность смеси к пластическому деформированию без разрушения структуры при течении, а также способность сохранять форму при печати слоя и нагружении вышележащими слоями. Выводы. Оптимальные диапазоны свойств смесей для 3D-печати могут быть изменены в 2-3 раза за счет использования цементов с различным гранулометрическим составом. Регулирование подвижности и формоустойчивости смесей с различными видами цемента главным образом обеспечивается применяемым модификатором вязкости. Statement of the problem. This paper present the rheological properties of 3D-printable decorative concrete. The effects of the mix proportion on its plasticity and shape stability are presented together. It has been established that a kind of cement changes the plasticity of fresh mixtures and its resistance to load during printing. Results. The fresh mixtures of 3D-printable decorative concrete with effective mix design had plastic yield value K @ 1.0-2.2 kPa, structural strength s = 1.5-4.5 kPa, value of plastic deformations Δ = 0.03-0.07 mm/mm. That has defined the ability of these mixes to plastically deform without any structure destruction and hold its shape, resist the deformation under compressions load during multi-layer casting. Conclusions. Shape stability of 3D-printable mix can be changed by 2-3 times by using cement with an efficient ranging of a particle size. The plasticity and shape stability of fresh mixes can be regulated using viscosity modifiers whose type depends on the type of cement.

BARLEY YIELDING CAPACITY INDICES BY PRE-SOWING SEED TREATMENT WITH BIOLOGICAL PREPARATIONS

The use of high-quality seeds in the production process of cropgrowing is one of the main criteria for obtaining a good harvest. The research goal is to study the effect of pre-sowing seed treatment with biological preparations on barley yield formation under the conditions of the Altai Re-gion’s Ob River area. The research was carried out in 2019 and 2020 in the Altai Region’s Ob River area. The research target was the Vorsinskiy barley variety and the biological preparations used for pre-sowing seed treatment. The ex-periment included 10 variants; of those 4 variants using biological preparations obtained based on processed agri-cultural and woodworking wastes, and top peat processed by autohydrolysis-explosion. The control consisted in seed treatment with distilled water. The results obtained showed that the use of biological preparations in barley cultivation had a positive effect on the final result -crop yield. The average results over two years of testing showed a wide range of yield variations in the experiment variants. The yield values varied from 2.15 t ha in the Variant no. 8 to 2.82 t ha in the Variant no. 5; the control -2.60 t ha. The yield value in the Variant no. 5 with the use of top peat preparation was the maximum in the experiment. On aver-age, over two years of research, the variability in the vari-ants was from the medium of 10% < Cv < 20% in the Vari-ants no. 2, 3, 4, 5, 7 to high Cv > 20% -Variants no. 6, 8, 9, 10. The maximum positive effect on the yield formation of the Vorsinskiy barley variety is exerted by pre-sowing seed treatment with the preparations based of plant residues (sunflower husk, oat chaff -Variants no. 3, 4), woodworking wastes (pine needles -Variant no. 2) and top peat (Variant no. 5) processed by autohydrolysis explosion.

FRESH PROPERTIES AND MIX DESIGN FOR 3D-PRINTABLE DECORATIVE CONCRETE

Statement of the problem. This paper present the rheological properties of 3D-printable decorative concrete. The effects of mix proportion on its plasticity and shape stability are presented together. It has been established that kind of cement changes plasticity of fresh mixtures and its resistance to load during the printing. Results. The fresh mixtures of 3D-printable decorative concrete with effective mix design had plastic yield value Ki 1.0 - 2.2 kPa, structural strength σ0 = 1.5 - 4.5 kPa, value of plastic deformations Δpl = 0.03 - 0.07 mm/mm. That is defined the ability of these mixtures to plastically deform without structure destruction and hold its shape, resist the deformation under compressions load during multi-layer casting.Conclusions. Shape stability of 3D-printable mixture can be changed by 2--3 times by using cement with efficient ranging of a particle size. The plasticity and shape stability of fresh mixtures can be regulated with usage of viscosity modifiers, the type of which depends on the type of cement.

Studi Pengaruh Suhu dan Lama Penggorengan Terhadap Kualitas Jamur Tiram (Pleurotus osteatus) dengan Penggorengan Vacum

Oyster mushroom is one type of vegetable that is rarely utilized due to a lack of knowledge about how to process the mushroom itself. The perishable nature of mushrooms causes difficulties in distribution and marketing as fresh produce. One of the processed products from oyster mushrooms is chips. Vacuum frying is a frying method that is applied to heat-sensitive materials such as fruits and vegetables. This study was aimed to determine the effect of temperature and duration of vacuum frying on the physicochemical and organoleptic qualities of oyster mushroom chips. The study was conducted using a completely randomized design with a two-factor factorial pattern: the first factor, vacuum frying with a temperature of 85o and 90oC. The second factor, frying time, is 50, 60, and 70 minutes. The results showed that vacuum-fried oyster mushrooms with a temperature of 85oC and a frying time of 70 minutes produced oyster mushroom chips with the lowest fat content of 38.08%, the preferred taste, and color (score 4), while the preferred texture was frying at 90oC and long 70 minutes. The yield value and moisture content of oyster mushroom chips did not differ at different temperatures and frying times. Keywords: Oyster mushroom; vacuum frying; chips; temperature ABSTRAK Jamur tiram merupakan salah satu jenis sayuran yang pemanfaatannya sangat sedikit karena kurangnya pengetahuan tentang cara mengolah jamur itu sendiri. Sifat jamur yang mudah rusak menyebabkan kesulitan dalam distribusi dan pemasaran sebagai produk segar. Salah satu produk olahan dari jamur tiram adalah keripik. Penggorengan vakum merupakan metode penggorengan yang diterapkan pada bahan yang peka terhadap panas seperti buah-buahan dan sayuran. Penelitian bertujuan mengetahui pengaruh suhu dan lama waktu penggorengan vakum terhadap kualitas fisikokimia dan organoleptik keripik jamur tiram. Penelitian dilakukan menggunakan rancangan acak lengkap dengan pola faktorial dua faktor. Faktor pertama, penggorengan vakum dengan suhu 85o dan 90oC. Faktor kedua, lama penggorengan adalah 50, 60, dan 70 menit. Hasil penelitian menunjukkan jamur tiram yang digoreng vakum dengan suhu 85oC dan lama penggorengan 70 menit menghasilkan keripik jamur tiram dengan kadar lemak terendah 38,08%, rasa, dan warna yang disukai (skor 4), sedangkan tekstur yang disukai adalah penggorengan pada suhu 90oC dan lama. 70 menit. Nilai rendemen dan kadar air keripik jamur tiram tidak menunjukkan perbedaan pada suhu dan waktu penggorengan yang berbeda. Kata kunci: Jamur tiram; keripik; penggorengan vakum; suhu

Nutritional Characteristics of Berunok (Paracaudina australis) Flour

Berunok has been a commodity with low economic value, so it is necessary to use Berunok which has high nutritional value. This study aims to determine the proximate content of P. australis. Parameters measured were yield value and proximate analysis of berunok flour. This study consisted of two stages, namely sample preparation and manufacture of berunok flour, analysis of the chemical composition of berunok flour. The research design used a completely randomized design (CRD). The results showed that berunok flour had a dry texture, very smooth, and brownish in color. While the chemical composition contained in Berunok flour is water content of 8.19%, ash content of 37.21% (db), protein content of 48.78% (db ), fat content of 3.44% (db), and carbohydrate content by a difference of 10.57% (db). The average yield value of 83.34%.

Formulation of Indonesian traditional functional drink wedang empon based on Zingiberaceae rhizomes mixed with fruits

Wedang empon is a rhizome-based drink, one of the most popular functional drinks in Indonesia. This drink is consumed as a drink that is believed to increase the body's immunity and maintain a healthy body. This is due to the potential content of secondary metabolites contained in it. The purpose of this study was to combine empon-based drinks with several types of fruit and flower extracts. The development of this empon-based drink was carried out to provide variations in taste, aroma, and color as well as its nutritional content. Therefore, in this study, wedang empon drink which has been combined with several fruits and flowers was analyzed for product quality with several parameters such as phenol content, vitamin C, and product hedonic tests to find out how consumers respond to the resulting product. In this study, an analysis of the moisture content of the dried product was also carried out to ensure that the water content was within the permissible limits. The research started from material preparation, formulation, characterization and product analysis. Based on the results of the analysis, it was found that in general the yield value of the water content was less than 10%. Overall, the total phenol content of all treatments ranged from 14.75-43.32 mg GAE 100 g-1 and the highest total phenol content was detected in the combination of rosella with wedang empon ingredients. The amount of vitamin C ranged from 42.1013-107 mg/100 g and samples of wedang empon mixed with lakum were the highest. Hedonic test results ranged from 63.556 to 90.667, taste ranged from 63.556 to 90.667, aroma number ranged from 67.11 to 79.556, then color ranged from 70.222 to 84,889. This means that there are differences in the effect of adding different ingredients to the taste of wedang empon. By mixing the rhizome drink with fruit and flower extract will help improve the sensory properties of the drink so that this drink can be more accepted by many consumers of all ages or for those who don't even like the unpleasant smell of wedang empon drinks.