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All Journal Indonesian Food Science and TechnologyJournal Media Kesehatan Politeknik Kesehatan Makassar Martabe : Jurnal Pengabdian Kepada Masyarakat TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian JKM (Jurnal Kebidanan Malahayati) INDONESIA: Jurnal Pembelajaran Bahasa dan Sastra Indonesia Jurnal Sains dan Teknologi Pertanian Jurnal Bio-Geo Material Dan Energi Jurnal Karya Abdi Masyarakat Jurnal Ilmiah Ilmu Terapan Universitas Jambi Journal of Accounting and Finance (JAF) Media Kesehatan Politeknik Kesehatan Makassar SIBERNETIK: Jurnal Pendidikan dan Pembelajaran Jurnal Ilmiah Kesehatan Sandi Husada
Rahmayani, Irma
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Journal : Jurnal Bio-Geo Material Dan Energi

 1 
The Effect of Various Processing Processes on The Characteristics of Avocado Seed Flour (Persea an Americana mill): Avocado seed flour Utari, Indah; Rahmayani, Irma
Jurnal Bio-Geo Material Dan Energi Vol. 3 No. 1 (2023): Journal of Bio-Geo Material and Energy (BiGME), March 2023
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v3i1.30794

Abstract

This study was conducted to determine the various processing, of avocado the characteristic seed flour, and well to find out the influence processing of avocado the characteristic seed flour levels. This research was conducted using a Completely Randomized Design (RAL) with five treatment techniques namely without treatmant, soaking in the water for 30 minutes, soaking in the water for 12 hours, boiling in the water at 80 ° C, steam blanching 100 ° C for 10 minutes. Each treatment was repeated 4 times, so that 20 experimental units were obtained. The data obtained were analyzed using the analysis of variance (ANOVA) at 5% and 1% levels. Parameter with significantly affect was further analyzed using duncan's new multiple range test (DnMRT) at the 5% level. Processing techniques have a very significant effect on tannin contant , activitis antioxidants and the color of the flour produced. Soaking in 30 minutes of water, soaking in water for 12 hours, boiling blanching at 80 ° C, and steam blanching for 10 minutes produce flour with tannin content that is not statistically different according to the DnMRT test, but soaking in water for 30 minutes and immersion in water for 12 hours produces flour with higher antioxidant activity than boiling blanching at 80 ° C and steam blanching for 10 minutes at 100 ° C. Thus the 30 minute soaking treatment was chosen as the best treatment that produced avocado seed flour with characteristics: tannin content 62.23 μg ATE / g, antioxidant activity value 62.82%, color test value L * 56, + a * 13 , 40, + b * 27.60, 7.25% moisture content
Effect of Clove Oil Concentration on the Characteristics Of Cassava Starch (Manihot utilissima) Edible Film : Edible film with addition of clove oil Antoro, Adi Indra; Rahmayani, Irma
Jurnal Bio-Geo Material Dan Energi Vol. 2 No. 2 (2022): Journal of Bio-Geo Material and Energy (BiGME), September 2022
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v2i2.31805

Abstract

The purpose of this study was to determine the effect of clove oil concentration on the characteristics of edible film from cassava starch and to obtain the best clove oil concentration in inhibiting microbial growth on edible films. This research was conducted in 3 stages, namely cassava starch extraction, making edible films, and data analysis. This research was conducted using a completely randomized design (CRD) with 5 treatment of clove oil concentration and 4 replications to obtain 20 experimental units. The clove oil levels used was 0%, 0.4%, 0.8%, 1.2% and 1.6%. The results showed that the concentration of clove oil had an effect on thickness, transparency, compressive strength and was able to inhibit the growth of Staphylococcus aureus bacteria on edible films, but has no significant effect on the water vapor transmission rate (WVTR). Edible film with the addition of 1.6% concentration produces edible film with the best characteristics, namely 0.175 mm thickness, 7.053 %/mm transparency, 72.70 N/m2 compressive strength, water vapor transmission rate (WVTR) 21.00 g/m2.24hours, and able to inhibit the growth of Staphylococcus aureus bacteria with an inhibitory power of 13.82 mm.
Co-Authors Addion Nizori Amelia Hanisyah Putri, Nabila Anaya, Nurul Fatya Antoro, Adi Indra christi A, G Jeni Dian Wulansari, Dian Gusriani, Ika Hasanuddin, Fenny Hasnah , Nur Hasnah AR, Nur Hesteria Friska Armynia Subratha Idawati Idawati Indriyani Indriyani Khoiroh, Nis'atul Kurniawati, Yuni Lavlinesia, lavlinesia Linda, Irma Nurma Melastini, A.A Putri Mhd Andry Kurniawan Mursalin . Mursyid Djawas Nining Triani Thamrin Nopiani, Yanti Nurafiati, Suastika Nurfaijah, Nurfaijah Nurfitryah, Ayi Nurma Linda, Irma Parsitogi, Bintang Rahmadini Payla Juarsa Silvi Leila Rahmi Sumiati Sumiati Surhaini Surhaini, Surhaini Suseno, Rahayu Tafzi, Fitri Ulyarti USMAN PATO Utari, Indah Yelmira Yuliastuti Yuliastuti Zulfikar Zulfikar