Oil palm wood is the primary biomass waste produced from plantations, comprising up to 70% of the volume of trunks. It has been used in non-structural materials, such as plywood, lumber, and particleboard. However, one aspect has not been disclosed, namely, its use in thermal insulation materials. In this study, we investigated the thermal conductivity and the mechanical and physical properties of bio-insulation materials based on oil palm wood. The effects of hybridization and particle size on the properties of the panels were also evaluated. Oil palm wood and ramie were applied as reinforcements, and tapioca starch was applied as a bio-binder. Panels were prepared using a hot press at a temperature of 150 °C and constant pressure of 9.8 MPa. Thermal conductivity, bending strength, water absorption, dimensional stability, and thermogravimetric tests were performed to evaluate the properties of the panels. The results show that hybridization and particle size significantly affected the properties of the panels. The density and thermal conductivity of the panels were in the ranges of 0.66–0.79 g/cm³ and 0.067–0.154 W/mK, respectively. The least thermal conductivity, i.e., 0.067 W/mK, was obtained for the hybrid panels with coarse particles at density 0.66 g/cm³. The lowest water absorption (54.75%) and thickness swelling (18.18%) were found in the hybrid panels with fine particles. The observed mechanical properties were a bending strength of 11.49–18.15 MPa and a modulus of elasticity of 1864–3093 MPa. Thermogravimetric analysis showed that hybrid panels had better thermal stability than pure panels. Overall, the hybrid panels manufactured with a coarse particle size exhibited better thermal resistance and mechanical properties than did other panels. Our results show that oil palm wood wastes are a promising candidate for thermal insulation materials.

Patchouli extracts and oils extracted from Pogostemon cablin are essential raw material for the perfume and cosmetics industries, in addition to being used as a natural additive for food flavoring. Steam distillation is a standard method used for plant extraction. However, this method causes thermal degradation of some essential components of the oil. In this study, patchouli was extracted with supercritical carbon dioxide (SC-CO₂) under different conditions of pressure (10–30 MPa) and temperature (40–80 °C). The chemical components of the crude extracted oil and the functional group were characterized using gas chromatography-mass spectrometry (GC-MS) and Fourier Transform Infrared Spectroscopy (FT-IR). The extraction with supercritical carbon dioxide was shown to provide a higher yield (12.41%) at a pressure of 20 MPa and a temperature of 80 °C. Patchouli alcohol, Azulene, δ-Guaiene, and Seychellene are the main bioactive compounds that GC-MS results have identified. FTIR spectra showed alcohol, aldehyde, and aromatic ring bond stretching peaks. Extraction of patchouli with supercritical carbon dioxide provided a higher yield and a better quality of the crude patchouli oil.

The purpose of this study was to determine the effectiveness of edible coatings of chitosan dissolved with liquid smoke in preserving meatballs. The liquid smoke was derived from rice hulls pyrolyzed at 340 °C. The edible coating was made by dissolving 0.5%, 1%, and 1.5% chitosan in 100 ml of liquid smoke at concentrations of 3% and 5%. Preservation was carried out by soaking the meatballs in the edible coating solution for 15 min and storing them at room temperature with observations every 6 h. Food resistance was examined using the Antibacterial Activity Test, Total Plate Count (TPC), and Total Volatile Base Nitrogen (TVB-N).