Staphylococcus xylosus fermentation of pork fatty waste: raw material for biodiesel production

Valorization of Food Waste to Produce Value-Added Products Based on Its Bioactive Compounds

The rapid growth of the global population and changes in lifestyle have led to a significant increase in food waste from various industrial, agricultural, and household sources. Nearly one-third of the food produced annually is wasted, resulting in severe resource depletion. Food waste contains rich organic matter, which, if not managed properly, can pose a serious threat to the environment and human health, making the proper disposal of food waste an urgent global issue. However, various types of food waste, such as waste from fruit, vegetables, grains, and other food production and processing, contain important bioactive compounds, such as polyphenols, dietary fiber, proteins, lipids, vitamins, organic acids, and minerals, some of which are found in greater quantities in the discarded parts than in the parts accepted by the market. These bioactive compounds offer the potential to convert food waste into value-added products, and fields including nutritional foods, bioplastics, bioenergy, biosurfactants, biofertilizers, and single cell proteins have welcomed food waste as a novel source. This review reveals the latest insights into the various sources of food waste and the potential of utilizing bioactive compounds to convert it into value-added products, thus enhancing people’s confidence in better utilizing and managing food waste.

Microbial strategies for bio-transforming food waste into resources

With the changing life-style and rapid urbanization of global population, there is increased generation of food waste from various industrial, agricultural, and household sources. According to Food and Agriculture Organization (FAO), almost one-third of the total food produced annually is wasted. This poses serious concern as not only there is loss of rich resources; their disposal in environment causes concern too. Food waste is rich in organic, thus traditional approaches of land-filling and incineration could cause severe environmental and human health hazard by generating toxic gases. Thus, employing biological methods for the treatment of such waste offers a sustainable way for valorization. This review comprehensively discusses state-of-art knowledge about various sources of food waste generation, their utilization, and valorization by exploiting microorganisms. The use of microorganisms either aerobically or anaerobically could be a sustainable and eco-friendly solution for food waste management by generating biofuels, electrical energy, biosurfactants, bioplastics, biofertilizers, etc.

Slaughterhouses sustainability analysis in special capital region of Jakarta Province, Indonesia

Aim

The objective of this research was understanding slaughterhouses sustainability and the prospection status in special region of Jakarta Province Indonesia.

Materials and Methods

The concept of sustainable slaughterhouse was formed based on social, economy, ecology, technology, and institutional dimension. Research objects were three types of slaughterhouses in Special Capital Region of Jakarta Indonesia; pig slaughterhouse, chicken slaughterhouse, and ruminant slaughterhouse. Tools used were questionnaires to assess the perception of people living around slaughterhouses, assessment of the knowledge, attitude, and practice from slaughterhouse management, along with assessment and focus group discussion for sustainability test. Methods used were descriptive analysis and sustainability test by multidimensional scaling method. Data collected consisted of primary and secondary data. Primary data were obtained by field survey, interview, questionnaire, measurement of the waste threshold, and microbe contamination, whereas secondary data were obtained from slaughterhouse agency. Data were analyzed with IBM statistical package for the social sciences (SPSS^Ò) version 18 to calculate characteristic, variables correlation, sustainability test with Rapfish^Ò modified into Rap slaughterhouse, and prospective analysis with PPA.

Results

The level of sustainability for pig slaughterhouse was moderately sustainable with 0.5173 index value, ruminant slaughterhouse was moderately sustainable with 0.5171 index value, and chicken slaughterhouse was moderately unsustainable with 0.4530 index value.

Conclusion

Scenario on policies that should be applied in ruminant slaughterhouse was increasing the use of waste as biogas; for chicken slaughterhouse was increasing promotion and for pig slaughterhouse was increasing product quality control. The implication of this research was to provide input based on a scientific study for the local government of Jakarta in managing the slaughterhouses.