The highest volatile fatty acids (VFAs) concentration from palm oil mill effluent (POME) treated by anaerobic fermentation was achieved for a 1-day process when the main acids used were acetic, propionic and butyric acids. Polyhydroxyalkanoate (PHA) production with VFAs from POME as precursors in the fed-batch mode has advantages over batch mode, both in terms of its productivity and 3HV (3-hydroxyvalerate) composition in the produced polymer. With the fed batch, the productivity increased to 343% and contained more 3HV than those of the batch. The structures of the PHA were identified by different methods and they supported each other; the resulting products consisted of functional groups of 3HB (3-hydroxybutyrate) and 3HV.
Green diesel is an alternative solution for solving problems using biomass energy as a fuel source. The advantages of this second-generation green diesel or biodiesel (Gen-2nd) are capable of reaching cetane numbers 70-90, far higher than the Gen-1st biodiesel performance of cetane numbers 50-65, respectively. The production process is through hydrogenation reactions with hydrogen injection of 4-9 MPa, the use of heterogeneous NiMo/Al2O3 catalysts, and takes place in temperatures of 280 - 380°C. The need to design this catalytic hydrogenation reactor to convert crude palm oil (CPO) into green diesel fuel is good and safe when operating at high pressures and temperatures. The optimum operation was obtained by varying the amount of CPO oil raw material and NiMo/Al2O3 catalyst used in producing the best percent yield and green diesel characterization. At a temperature of 315°C, the highest yield was 68.2%, where the number of products began to decline above these temperature conditions. The green diesel specifications obtained have met diesel oil standards (Directorate General of Oil and Gas, 2016) by testing density, kinematic viscosity, water content, flash point, calorific value, and cetane numbers.
Penelitian ini bertujuan untuk mengetahui berapa persentase penambahan tepung daun kelor dan lama waktu fermentasi untuk menghasilkan yogurt yang berkualitas. Pada pembuatan yogurt ini memvariasikan konsentrasi penambahan tepung daun kelor dan lama waktu fermentasi selama 14 dan 16 jam. Bahan baku yang digunakan adalah susu UHT dengan variasi yang sama untuk semua sampel, sedangkan variasi penambahan tepung daun kelor sebanyak 0, 2, 4, 6 dan 8 gram. Pada pembuatan yogurt ini dilakukan uji organoleptik untuk mengetahui tingkat kesukaan konsumen terhadap penambahan tepung daun kelor yang paling tepat agar dihasilkan formula yogurt daun kelor yang paling baik. Pilihan pada B1 (kontrol), B2 (disukai) dan B5 (tidak disukai).
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