The utilisation of natural energy not only can reduce energy consumption in buildings but also can lower carbon emissions from the use of fossil fuel energy for building services. It is believed that with appropriate design and a good attitude of building users, the role of renewable energy in reducing carbon emissions will be maximised. This study proposed the implementation of Zero Energy Buildings (ZEB) concept in the initial stage of building design by considering buildings’ form and façade design in relation to daylighting, natural ventilation and thermal design of buildings, and photovoltaic placement to save energy and to produce electrical energy in the designed building. In this study, ZEB Concept is treated as a secondary consideration in producing the architectural design for Biohydrogen Research Centre. The primary design generator is based on the philosophy of chemical bonds form representing biohydrogen chemical bonds. For a successful implementation of the ZEB concept in the Biohydrogen Research Centre design, both active and passive means are utilised in the building design. For passive means, daylighting and natural ventilation strategies were applied. While for active means, photovoltaic panels were employed as the primary electrical energy generation. Energy demand scenarios were predicted and calculated by the amount of energy used for lighting, air conditioning, and other appliances in the building. The total area needed for photovoltaic installation was obtained by balancing the energy demand prediction with the expected energy generation. The resulting design showed a promising outcome where the building is expected to achieve surplus energy with a total of 845,595.5 kWh electricity per year.

1. Overview of 2nd International Conference on Science in Engineering and Technology - 22nd Sustainable Environment and Architecture (ICoSiET SENVAR 2022) The covid-19 pandemic caused a great shock to people around the world, for it caused a massive scale lockdown in the 21st century. It took millions of lives, affected people’s health [1], and created enormous disruption in education systems in more than 200 countries [2]. Furthermore, Covid-19 also account for unprecedented damage to the global economy[3][4], separating people from their loved ones and friends and transforming our built environment in fear of infection[5]. The use of spaces in our living environment then changes dramatically. The lesson should be drawn from this pandemic, for it can never be predicted when the next one will arrive [6]. A future design of the built environment shall be arranged comprehensively. Not only do we have to consider the socio-economic and sustainable living environment, but also how to create a resilient and healthy built environment. Thus, the impact of the pandemic can be minimised through planning, design, structural, physical and technological means. On the other hand, the pandemic introduces a hybrid life to us where a virtual world has become a necessity. Tantalising global challenges in our degradation environment with energy and natural resources depletion force us to have an energy-conscious awareness while providing a safe, healthy, smart and sustainable living environment. The design of the built environment thus should elaborate the virtual world and reality, which involves advanced and robust information and technology not only for the present situation but also for visionary looking to future needs. Therefore, we promote “the Green-Smart Design and Technology for the Present and the Future Built Environment” as the theme for the 2nd International Conference on Science in Engineering and Technology – 22nd Sustainable Environment and Architecture (ICoSiET SENVAR 2022). The ICoSiET SENVAR 2022 is a joint conference to bridge the role of architecture, engineering, and multi-disciplinary field stakeholders in sharing their precious ideas, theories, concepts, designs, research and experiences in creating a better world for all. This conference is hosted by the Architecture Department of Engineering Faculty, Tadulako University. ICoSiET was first organised in 2020 in Palu, Indonesia and then became a biannual conference to provide an academic forum, especially in engineering. Meanwhile, SENVAR is an annual gathering for scientists, scholars, and architects focusing on discussions related to the natural and built environment, such as building design and architecture, outdoor and indoor comfort, local and global green, urban planning and sustainability. SENVAR was first initiated and started by the late Professor Mas Santosa from the Department of Architecture, Institut Teknologi Sepuluh Nopember (ITS) in 2000 as a seminar on environmental architecture; in 2011, it changed the name to Sustainable Environment and Architecture [7]. This year we have the privilege to host ICoSiET and SENVAR and combine them into ICoSiET SENVAR 2022, putting two communities in one frame to be blended in the most recent issue of the smart and sustainable built environment.

Chao fish is a traditional product of the Bugis-Makassar ethnic, which is processed from anchovy fermentation. Chao teri production center is in Pangkep regency of South Sulawesi Province, especially in Liukang Topabiring and Labbakkang subdistricts. In this area, Chao fish is a complement to side dishes flavored with chilies and onions, and consumed with pickled mangoes and cucumbers. The fermentation process for approximately two weeks. Characteristics of fish Chao products are light brown or pink, slightly sour and salty taste, distinctive flavor, and has a paste-shaped texture. The descriptive qualitative and quantitative research method was used to explore processing techniques and volatile compounds in Chao teri. Observation and documentation were conducted to collect primary data. Instrumental analysis using Gas Chromatography-Mass Spectrometry with Solid Phase Micro-Extraction (GC-MS SPME) method is used to determine the volatile compounds. Chao teri can be made from anchovy and shrimp. Chemical characteristics of Chao teri after 2 weeks fermentation obtained pH 6.35, lactic acid 1.20%, and protein 21.15%. The results of the GC-MS SPME analysis produced 73 volatile compounds. The compounds are 31 hydrocarbons,12 alcohols, 9 aldehydes, 8 ketones, 4 esters, 2 organic acids, 1 furan, and 6 other compounds. The dominant types of amino acids found in Chao teri products are glutamic acid, leucine, aspartic acid, and lysine. In this article, the origin of Chao teri, its method of processing, and the scientific perspectives are discussed.