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All Journal Indonesian Food Science and TechnologyJournal Jurnal Agribest Martabe : Jurnal Pengabdian Kepada Masyarakat Media Agribisnis Jurnal Bio-Geo Material Dan Energi TRIBUTE: JOURNAL OF COMMUNITY SERVICES Mediagro Jurnal Karya Abdi Masyarakat AMMA : Jurnal Pengabdian Masyarakat Jakadimas
Gusriani, Ika
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Journal : Jurnal Bio-Geo Material Dan Energi

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The Effect of Starch Concentration on the Characteristics of Modified Purple Yam Starch Using the Precipitation Method: Pati uwi ungu modifikasi Parera, Yogi; ulyarti, ulyarti; Gusriani, Ika
Jurnal Bio-Geo Material Dan Energi Vol. 1 No. 2 (2021): Journal of Bio-Geo Material and Energy (BiGME), September 2021
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v1i2.30773

Abstract

Purple yam starch-based edible film experienced high water vapor transmission rate. The use of composite starch using addition of modified starch of smaller size particles may decrease the rate. This study aimed to obtain starch concentrations that produced smallest size of modified starch, to produce composite starch for edible films and to determine the characteristics of edible films made out of native starch and edible films from composite starch (mixture of native starch and modified starch with the smallest size). This research was conducted in 2 stages: modification of purple yam starch by precipitation method and production of edible films from native starch and composite starch. This study was designed to produce modified starch using 5 levels of starch concentration (0,2%, 0,4%, 0,6%, 0,8%, and 1%) and 2 repetitions. The results showed that the treatment of 0,8% starch concentration produced the smallest particle size of starch (3,211 x 10,340 µm) up to (20,876 x 25,437 µm) with starch yield of 76,25%. Edible films made out composite starch have different characteristics than native starch alone. Edible films from composite starch produced higher thickness values ​​of 0.161 ± 0.007 mm, lower solubility 32,080 ± 4,671%, lower transparency of 10.644 ± 0.357% / mm and lower water vapor transmission rate (WVTR) of 24,701 ± 7,05 g / m2. hour and higher compressive strength 356,87 ± 7,38 gF than native starch edible films.
Physical, Chemical and Sensory Properties of Liquid Palm Sugar With The Addition of Canvas Seeds and Coconut Oil: Liquid Palm Sugar Santika, Rika; Marniza, Marniza; Gusriani, Ika; Syafnil, Syafnil
Jurnal Bio-Geo Material Dan Energi Vol. 3 No. 2 (2023): Journal of Bio-Geo Material and Energy (BiGME), September 2023
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v3i2.30961

Abstract

The common form of palm sugar is usually in solid form and needs to be dissolved before use. To facilitate utilization, palm sugar is processed into liquid palm sugar. One of the issues encountered during the production of liquid palm sugar is the formation of foam, which can decrease the quality of the liquid palm sugar. Therefore, measures are needed to anticipate foam formation, including the addition of candlenut seeds and coconut oil. This study aims to determine the influence of the addition of candlenut seeds and coconut oil on the physical and chemical characteristics of liquid palm sugar, identify the optimal levels of candlenut seeds and coconut oil that meet the national standard (SNI) for liquid palm sugar, and produce a liquid palm sugar product preferred by consumers. The research employed a Randomized Complete Block Design (RCBD) with a single factor and six treatment levels of candlenut seeds and coconut oil (0%, 0.1%, 0.3%, 0.5%, 0.7%, and 0.9%). Data analysis was conducted using Analysis of Variance (ANOVA). Based on the research results, the addition of candlenut seeds and coconut oil significantly influenced the viscosity of liquid palm sugar but had no significant effect on its color and moisture content. The addition of candlenut seeds and coconut oil had a significant impact on the chemical quality of liquid palm sugar, affecting ash content and total insoluble solids but showing no significant effect on pH and total dissolved solids. The treatment with 0%, 0.1%, and 0.3% additions of candlenut seeds and coconut oil met the quality requirements for moisture content, while the ash content in the 0%, 0.1%, and 0.3% treatments also complied with the standards. The addition of 0.9% candlenut seeds and coconut oil resulted in liquid palm sugar that met both SNI standards and consumer preferences.
Co-Authors Addion Nizori Bosman Sidebang inaga, Rahel Salandofa S Indriyani Indriyani Jayanti, Elkanah Koto, Hidayat Marniza Marniza Muhaimin Muhaimin Muhammad Agus Muljanto Nurwidiyani, Ria Parera, Yogi Prima, Adeta Purba, Daniel Tua Purnama, Yetti Rahmayani, Irma Rika Santika, Rika Suci Rahmawati, Suci Surawanto, Edi Surhaini Surhaini, Surhaini Syafnil Syafnil Uker, Damres Ulyarti Yazid Ismi Intara Yuristia, Rahmi