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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Indonesian Food Science and TechnologyJournal Jurnal Bio-Geo Material Dan Energi Proceedings Series on Physical & Formal Sciences Jurnal Karya Abdi Masyarakat Jurnal Ilmiah Ilmu Terapan Universitas Jambi
Ulyarti
Department Of Agriculture Product Technology, Faculty Of Agriculture, University Of Jambi Centre Of Excellent In Bio-Geo Material, University Of Jambi
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Physics Public Health

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The Effect of Rice Grain Malt Concentration during Hydrolysis of Rice on the Characteristics of Rice Sugar Syrup Rafael, Fadhil Luthfi; Rahmi, Silvi Leila; Purba, Daniel Tua; Ulyarti, Ulyarti
Jurnal Bio-Geo Material Dan Energi Vol. 5 No. 2 (2025): Journal of Bio-Geo Material and Energy (BiGME), September 2025
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/j-bigme.v5i2.43670

Abstract

Malt is the germination product of cereals that contain hydrolytic enzymes capable of breaking down starch. The concentration of rice grain malt is a factor that affects the hydrolysis process of rice (Oryza sativa L.) and the characteristics of the resulting rice sugar syrup. The malt concentrations used in this study were 25%, 35%, 45%, 55%, and 65%. The rice sugar syrup showed positive (+) results for residual starch. The concentration of rice grain malt had a significant effect on total soluble solids, color, organoleptic ranking, and viscosity. The total soluble solids of the rice sugar syrup ranged from 41.95 to 64.95 °Brix. The color difference (ΔE) ranged from 33.410 to 12.648. The viscosity of the rice sugar syrup ranged from 244.8 to 1448.1 cPs. The organoleptic ranking showed that the syrup produced with 65% malt concentration had the highest sweetness level. Hedonic organoleptic scores for color ranged from 3.6 to 3.36, aroma from 3.48 to 3.92, taste from 3.48 to 4.00, viscosity from 3.32 to 4.00, and overall acceptance from 3.56 to 4.16. The rice grain malt concentration of 65%, which was the highest concentration used for rice hydrolysis, produced rice sugar syrup with total soluble solids of 64.95 °Brix, color difference (ΔE) of 12.648, viscosity of 1448.1 cPs, the highest sweetness ranking, and the best favorability.
The Physicochemical and Sensory Properties of Gluten-Free Brownies Produced using Purple Yam Paste (Dioscorea alata) and Mocaf Ramadani, Suci Putri; Rahmawati, Medina Alia; Pratami, Tesy; Sulistiana, Ika Putri; Yusfi, Liza Aulia; Pamungkas, Putra; Nazarudin, Nazarudin; Ulyarti, Ulyarti
Jurnal Bio-Geo Material Dan Energi Vol. 5 No. 2 (2025): Journal of Bio-Geo Material and Energy (BiGME), September 2025
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/j-bigme.v5i2.48503

Abstract

The development of gluten-free brownies with purple yam paste and mocaf is an alternative for individuals who avoid consuming gluten. This study aims to determine the effect of the ratio of purple yam paste and mocaf on the characteristics of brownies. A Randomized Block Design was used with six treatment levels of purple yam paste to mocaf ratios: 0:100, 15:85, 30:70, 45:55, 60:40, and 75:25. Each treatment was replicated three times. The data obtained were analyzed using Analysis of Variance. If a significant effect was found, the analysis was continued using Duncan new Multiple Range Test (DnMRT) at the 5% level. The results showed that the ratio of purple yam paste to mocaf significantly affected the texture, color, and the hedonic organoleptic qualities of texture and color. The best treatment was the 75:25 ratio which resulted in a texture force of 105.5 N, water content of 20.16%, and color values of L* 37.1 a* 7.8 b* -2.9. Organoleptic scores for this treatment were: texture 3.48 (rather soft), color 4.40 (purple), taste 4.00 (like), overall acceptance 4.04 (like). However, texture and overall acceptance were lower than commercial brownies. The nutritional composition of this treatment included an ash content of 1.42%, protein content of 4.82%, fat content of 29.12%, and carbohydrate of 44.49%.
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.
Modification of Yellow Yam Starch (Dioscorea alata) Using Various Solvent Ratio and Its Application for Edible Film: Starch Modification; Yellow Yam Starch; Edible Films; Volume, Starch composite Gunawan, Muhammad Azizi; Ulyarti, Ulyarti; Rahmi, Silvi Leila
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.v3i1.30914

Abstract

Edible films from native starch have some weaknesses, one of which is the water vapor transmission rate is still high. To lower the rate of water vapor transmission may be used starch composites starch. This study aimed to obtain ethanol volumes that can produce modified starch with the smallest size, produce composite starch for edible film and to determine the characteristics of edible film made out of natural starch and edible film from composite starch (natural starch and modified starch). This research was conducted in 3 stages, namely: extraction of yam starch, modification of yam starch by precipitation method and production of edible films from natural starch and composite starch. This study was designed to produce modified starch using 5 levels of ratio between starch paste volume and ethanol volume 1:5, 1:7.5, 1:10, 1:12.5, 1:15. The results showed that the treatment of ratio 1:15 (1500 ml ethanol) produced the smallest particle size of starch 3,417 x 5,945 µm up to 15,038 x 16,708 µm with starch yield of 80%. Edible films made from composite starch have different characteristics than natural starch. Edible film from composite starch produces higher thickness values of 0.156 ± 0.006 mm, lower solubility of 27.385 ± 3.808%, lower transparency of 10.657 ± 0.278% /mm and lower water vapor transmission rate (WVTR) of 18.423 g / m2 hour, and compressive strength of 841.8 ± 6,823 gF than natural starch edible film.
The Effect of Temperature and Heating Time to Antioxidant Activity of Onion Dayak Bulb Extract (Eleutherine palmifolia): Antioxidant Activity of Onion Dayak Bulb Extract (Eleutherine palmifolia) Mutiara, Roza; Ulyarti, Ulyarti; Yulia, Ade
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.v3i1.31042

Abstract

Onion Dayak (Eleutherine palmifolia) is a typical plant of center Kalimantanwhich has been used hereditary as medicine by Dayak people. The part of thisplant that is used as medicine is the bulb. Empirically, the bulb of onion Dayakcan heal diabetic disease, hypertension, cancer and lower cholesterol level. Theaimed of this study is to know the effect of heating temperature and heating timeto the antioxidant activity of onion Dayak bulb extract (Eleutherine palmifolia).This study was using a completely randomized design (CRD) with factorialpattern. Two factor used in this study were heating temperature (75, 85, 95 ºC)and heating time (5, 10, 15 minutes). This study was performed in threereplications. The result showed that heating temperature and heating time has asignificance effect on the yield, antioxidant activity value and IC50. Thetreatment of 75ºC for 5 minutes of heating was the best combination of heatingtemperature and heating time with the value yield (76,50%), antioxidant activityvalue (63,72%), IC50 (33,05µg/ml), color: L* 43,25, a*-2,01, b* 18,4.Phytochemical analysis showed that the extract of onion Dayak bulb containsphenolic and flavonoid compounds.
Correlation Study on Type and Concentration of Antimicrobial Materials on the Quality of Starch-Based Edible Film: Correlation study Pangestika, Iga; Ulyarti, Ulyarti; Wulansari, Dian
Jurnal Bio-Geo Material Dan Energi Vol. 2 No. 1 (2022): Journal of Bio-Geo Material and Energy (BiGME), March 2022
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v2i1.31472

Abstract

The purpose of this study was to determine the correlation between antimicrobial materials and several parameters of edible film quality, obtain edible film quality parameters that are likely to be affected by the use of antimicrobial materials, and determine the types of antimicrobial materials that can be used in making of starch-based edible film and their effect on the characteristics of edible film. The data used in this study were secondary data obtained from searching scientific publications. The data that were analyzed for correlation were the data on the type and concentration of antimicrobial materials and the parameters of edible films, namely wvtr, thickness, solubility, elongation, tensile strength, and moisture content. Pearson's correlation was applied in the statistical analysis using SPSS 25 statistical software application. The research showed that there was a moderate correlation between the type of antimicrobial substance and water vapor transmission rate (WVTR) and thickness of edible film. There was also a moderate correlation between the concentration of antimicrobial substance and the solubility of edible film. No correlation (level of correlation was either low or very low) was found between both the type and the concentration of antimicrobial substances and the elongation, tensile strength, and moisture content. Water vapor transmission rate, thickness, and solubility are parameters of edible film quality that are likely to be affected by the use of antimicrobial materials. White turmeric filtrate with a concentration of 0.8% is better type and concentration of antimicrobial material for use in making cassava starch-based edible films compared to other antimicrobial materials because it can affect the increase in thickness value, as well as decrease in the value of water vapor transmission rate (wvtr) and tensile strength.
The Effect of Sorbitol Concentration on The Characterictics of Purple Yam Starch (Dioscorea alata) Based Edible Film: Yam starch based edible film Sari, Rani Permata; Ulyarti, Ulyarti; Rahmi, Silvi Leila
Jurnal Bio-Geo Material Dan Energi Vol. 2 No. 1 (2022): Journal of Bio-Geo Material and Energy (BiGME), March 2022
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v2i1.31538

Abstract

Edible film is a thin layer made of edible material, used as a food surface coating that serves to inhibit the migration of moisture, oxygen, carbon dioxide, aroma, and lipids.  This research used yam starch (Dioscorea alata) as the main ingredient in the production of edible film and sorbitol as plasticizer. The aim of the research was to determine the effect of sorbitol at different concentration on the characteristic of yam starch-based edible film.  Sorbitol was applied at different concentration (w/w): 0.67%, 0.80%, 0.93%, 1.07%, 1.20% and 4 replications.  Sorbitol concentration was found to be a significant factor affecting  the value of water vapor transmission rate and sweetness, but not a significant factor for thickness, transparency, brightness and solubility of edible film.  The concentration of sorbitol 0.67 is preferred for edible film with 0.15mm  thickness, transparency 11.87%/mm, compressive strength 52.150%, solubility 9.60%, water vapor transmission rate 18.1608g/m2h and brightness 59.525.
The Effect Citric Acid Solution on Physical and Chemical Properties of Porang Flour (Amorphophallus Oncophyllus): Porang flour Ulyarti, Ulyarti; Sahendra, Gilang; Mursyid, M
Jurnal Bio-Geo Material Dan Energi Vol. 4 No. 1 (2024): Journal of Bio-Geo Material and Energy (BiGME), March 2024
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jbigme.v4i1.31599

Abstract

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The Effect of Different Concentration of Yellow Yam Flour (Dioscorea alata) on The Characteristic of Wet Noodles: Yellow yam tuber for wet noodles Lavlinesia, Lavlinesia; Kurniadi, Irwan; Ulyarti, Ulyarti
Jurnal Bio-Geo Material Dan Energi Vol. 2 No. 1 (2022): Journal of Bio-Geo Material and Energy (BiGME), March 2022
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v2i1.31600

Abstract

Yam (Dioscorea alata) is a species of tubers that have carbohydrates and starch as well as having the fiber as an added value which can be processed into noodles. Fiber is the part of the plant that can not be digested. This study aimed to determine the amount of wild yam flour, fiber content and organoleptic properties in a wet noodle flour substitution with wild yam flour. Parameter observed moisture, resilience, crude fiber, cooking loss, and organoleptic. The method used experimental method completely randomized design with a 5 stage treatment of the addition of wild yam flour as much as 0% (P0), 10% (P1), 20% (P2), 30% (P3) and 40% (P4) with 4 times repetition. The data were analyzed using ANOVA followed DNMRT test with confidence interval of 5%. The analysis showed that the addition of wild yam flour influence on the physical, chemical and organoleptic. The best noodles parameters that have a water content of 59.83%, resilience 25.75%, crude fiber 0.27%, cooking loss 1.72, texture 3.65 (rather chewy), flavor 3.90 (rather like), and the overall acceptance 4.25 (like).
The Effect of Purple Sweet Potato Flour (Ipomoea batatas L) as Wheat Flour Substitution on Physicochemical and Sensory Properties of Crackers: sweet potato crackers Kurniati, Mila; Muhaimin, Muhaimin; Ulyarti, Ulyarti
Jurnal Bio-Geo Material Dan Energi Vol. 4 No. 2 (2024): Journal of Bio-Geo Material and Energy (BiGME), September 2024
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jbigme.v4i2.31613

Abstract

The changes in main ingredients may affect the characteristics of cracker. This study aimed to determine the effect of purple sweet potato flour as a substitute for wheat flour on the physicochemical and sensory properties of crackers. This study used a Completely Randomized Design (CRD) consisting of 6 levels of purple sweet potato flour concentration as treatment (0%, 10%, 20%, 30%, 40%, and 50%) and 3 replications. The concentration of purple sweet potato flour has shown a significant effect on volume development, brightness value (L*), anthocyanin content, and sensory properties (color, taste and overall acceptance), but has not shown significant effect on the texture and sensory property (texture) of crackers. The substitution of 50% wheat using purple sweet potato flour produced the best crackers with hardness 1098.80 gF, development volume 19,33%, L* 72, a* 30, b* 4.33 and the anthocyanin contents of 162.02 mg of Cyanidin 3-glucoside/100g. The cracker contains 6.25% moisture content, 3.00% ash, 7.47% protein, 19.00% fat, 1.00% crude fiber and 64.28% carbohydrate.
Co-Authors Abu Bakar Abu Bakar Achmad Hizazi Achmad, E Addion Nizori Ade Yulia Agus Salim Armando, YG Asrial Cahyati, Septina Yuri Capriola, Javia D. Wulansari Dedi Gusriadi Dian Wulansari, Dian Edy Panda FITRY TAFZI Gunawan, Muhammad Azizi Gusriadi, Dedi Gusriani, Ika Irma Rahmayani Kanto, Rizky Kurniadi, Irwan Kurniati, Mila Lavlinesia Lavlinesia Lavlinesia Lavlinesia Lavlinesia, L Lavlinesia, lavlinesia Leny Marlinda Lestari, AD Liza Aulia Yusfi Marlinda, Leny Medina Alia Rahmawati Monica E. Monica E. Muhaimin Muhaimin Mursalin . Mursalin Mursalin Mursalin, M Mursyid Mursyid, M Mutiara, Roza Nazarudin Ninada, Ninada Pamungkas, Putra Panda, Edy Pangestika, Iga Parera, Yogi Purba, Daniel Tua Putri, Mega Bunda Rafael, Fadhil Luthfi Rahayu Suseno Rahayu Suseno Rahmayani, Irma Ramadani, Suci Putri Ramadhani, Adisty Rani Permata Sari Rizky Kanto S. E. Sitinjak S.L Rahmi Sahendra, Gilang Sari, Dian Wulan Silvi Leila Rahmi Slamet Slamet Sri Widiyawati Sulistiana, Ika Putri Surhaini Surhaini, Surhaini Suseno, Rahayu Tesy Pratami Windra, Ahmad Yani, Zunarta Zunarta Yani