The strategy for developing wood pellets as sustainable renewable energy in Indonesia.

Concerns about carbon emissions from the use of fossil fuels are felt globally. In order to support sustainable energy in the future, efforts to reduce emissions are carried out by developing wood pellets as renewable energy. The Indonesian government is also concerned about advancing renewable energy technology to supply the country's industries and residents with electricity. Several factors and substitute sources hamper the growth of wood pellets as a renewable energy source in Indonesia. Studies from the past point to four obstacles to low-carbon development: sociocultural, economic, technological, and governmental. Therefore, this article aims to determine the inhibiting factors and seek the best decisions for developing wood pellets as a renewable energy source. Interpretive Structural Modeling (ISM) and Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS) procedures were applied to determine the best strategy for developing wood pellets in Indonesia. This study recruited several vital informants to identify factors and assess each alternative. The results of the analysis using ISM provide information that the Raw Materials (D11) and Standard Products (D6) sub-factors are vital in developing wood pellets as one of the renewable energies in Indonesia. Furthermore, the analysis of selecting the best alternative using TOPSIS shows that Alternative A1 (Government Incentives), with a weight of 0.825, has the longest distance. A more thorough evaluation of the articles is still needed to produce more accurate findings.

Products of chickpea processing as texture improvers in gluten-free bread.

Recent market developments raised the need for alternatives to hydrocolloids as texture improver in gluten-free bread. Chickpea exerts several physicochemical properties (water- and oil-binding, emulsifying and foaming) that might address this need. Therefore, the effect of processing on chickpea functionality was tested on low ingredient dose, comparably to that of common hydrocolloids. Control bread was small, hard and with low gas retention ability as shown by microscopy, depicting holes inside crumb pores. Addition of chickpea flour in low dose (2% w/w) enhanced loaf volume by 20% and reduced crumb hardness by 40%, due to increased gas retention (no holes within pores) and superior homogeneity of the starch-protein network. On the contrary, chickpea paste deleteriously affected bread quality due to loss of solubility upon cooking. Interestingly, both soaking and cooking water significantly reduced crumb hardness, although to a lower extent than the flour. More homogeneous crumb structure and gas retention were observed in the micrographs, possibly due to the emulsifying activity of flavonoids and saponins (soaking) and insoluble fibre (cooking). Chickpea ingredients are promising substitute of hydrocolloids such as xanthan gum for texture improvement of gluten-free bread, although acting with different mechanisms.