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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 Characterization of Jackfruit Seed Flour and Its Application for Crackers Ulyarti, Ulyarti; Capriola, Javia
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.v2i2.31785

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh tepung biji nangka sebagai bahan substitusi tepung terigu terhadap karakteristik fisik dan organoleptik krakers dan mendapatkan tingkat substitusi tepung terigu dengan tepung biji nangka yang menghasilkan krakers dengan karakteristik fisik dan organoleptik terbaik. Penelitian ini dilaksanakan di Laboratorium Fakultas Teknologi Pertanian, Universitas Jambi pada bulan Desember sampai Februari 2019. Rancang percobaan yang dilakukan penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan besar substitusi tepung terigu dengan tepung biji nangka yang terdiri dari 6 taraf perlakuan (0; 10; 20; 30; 40; 50%) dengan 3 ulangan. Parameter yang diamati adalah kadar air, kekerasan, warna, volume pengembangan dan sifat organoleptik yang meliputi rasa, kerenyahan, warna dan penerimaan keseluruhan. Hasil penelitian menunjukkan bahwa tepung biji nangka sebagai bahan substitusi tepung terigu berpengaruh nyata terhadap volume pengembangan, warna, dan kekerasan yang diukur dengan menggunakan instrumen namun tidak berpengaruh nyata terhadap kadar air, kerenyahan yang diukur dengan menggunakan uji organoleptik, rasa dan penerimaan keseluruhan. Tingkat substitusi tepung terigu dengan tepung biji nangka sebanyak 30% menghasilkan krakers dengan kekerasan dan kerenyahan terbaik serta penerimaan keseluruhan krakers yang agak lebih disukai dari krakers reference.
Correlation Study Between Modification Types and Characteristics of Cassava Starch (Manihot utilissima) Using Pearson Correlation: Modified Cassava Starch Windra, Ahmad; Ulyarti, Ulyarti; Sari, Dian Wulan
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.v2i2.31869

Abstract

Starch modification is a process that can improve the properties of starch, so that it has good characteristics. Research on the modification of cassava starch using various modification methods resulted in changes in the characteristics of cassava starch. There are various results regarding the type of modification and their resulting characteristic of modified starch. This research aimed to obtain certain characteristics of cassava starch that have the potential to be modified using certain types of starch modification. The data used in this research is secondary data through searching scientific publications. The type of starch modification wasconsist of pre-gelatinization, cross-linking, acid hydrolysis, HMT, and fermentation while the starch characteristics were swelling power, solubility, water absorption, peak viscosity, and breakdown viscosity. The data collected was analyzed using Pearson's correlation. The correlation between the type of modification and swelling power and WAC is moderate, while the correlation between type of starch modification and solubility, peak viscosity, and breakdown viscosity are very weak. Swelling power and WAC are the characteristics of cassava starch that have the most potential to be modified with predictable results, while changes in solubility, peak viscosity, and breakdown viscosity in various types of modification are difficult to predict, because many other factors are involved besides the type of modification.
The Application of Pineapple Peel Derived-Adsorbent to Decrease FFA in Crude Palm Oil (CPO) : Pineapple peel-derived adsorbent Lestari, AD; Mursalin, Mursalin; Hizazi, Achmad; Ulyarti, Ulyarti; Nazarudin, Nazarudin
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.v4i1.33950

Abstract

Study on Ratio of Jerbung Shrimp Waste Powder (Fenneropenaeus Merguiensis de Man) and Purple Yam Starch in the Production of Bioplastics: Yam starch bioplastics Widiyawati, Sri; Nazarudin, Nazarudin; 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.v4i2.36918

Abstract

This research aims to determine to study the ratio of Jerbung shrimp waste powder and purple yam starch in the production of bioplastics. This research used a Completely Randomized Design (CRD) with 5 levels of ratio of jerbung shrimp waste powder and purple yam, namely 0:5; 0.5:4.5; 1:4; 1.5: 3.5 and 2:3. Each treatment was repeated 3 times to obtain 15 experimental units. The results showed that the ratio of Jerbung shrimp waste powder and starch had a significant effect on tensile strength, elongation, thickness, water resistance and WVTR. The best bioplastic characteristics was best produced using the ratio 0.5:4.5 with tensile strength of 18.17 N/mm2, elongation of 68.06%, thickness of 0.35 mm, water resistance of 75.15 %, WVTR 22.29 g/m2.hour.
Yam Starch and Chitosan-Based Bioplastics to Improve Shelf Life of Pempek Ulyarti, Ulyarti; Ninada, Ninada; Rahmi, Silvi Leila; Salim, Agus; Nazarudin, Nazarudin
Jurnal Penelitian Pendidikan IPA Vol 9 No 8 (2023): August
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i8.3163

Abstract

This study aimed to determine the effect of yam starch and chitosan based-bioplastics packaging on the microbiological and sensory qualities of pempek during storage. This research was carried out by packing pempek using 2 different packaging: bioplastics and polyethylene plastic. Pempek in each group was stored for 0, 8, 16, 24, 48 hours at room temperature. The total of Staphylococcus aureus bacterial was determined using colony forming unit. Sensory quality was obtained by determination of color, texture and aroma of pempek using 5 skilled panelists. The result showed that the use of bioplastics packaging from yam starch and chitosan decreased the growth of Staphylococcus aureus bacteria in pempek compared to the use of polyethylene plastic packaging. The decrease in pH was in line with the growth of S.aureus that is higher in pempek packaged with polyethylene plastics. The use of bioplastics also maintained sensory qualities of pempek during storage better than polyethylene plastics
The Antioxidant Activity of Fresh Yam and Its Changes During Processing into Flour and Storage Lavlinesia; Monica E.; Ulyarti
Jurnal Penelitian Pendidikan IPA Vol 9 No 10 (2023): October
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i10.3752

Abstract

This research aimed to study the antioxidant activity of several cultivars of fresh yam tubers and its flour and to determine the effect of processing and storage on antioxidant activity of yam flour. The research used Complete Random Design (CRD). This study was conducted in three stages and repeated 3 times.  At first stage, antioxidant activities of three types of yam were investigated.  The type of yam tuber which has the highest antioxidant activity was used for second stage. At second stage, the experiment was carried out to determine the effect of processing methods on the antioxidant activity of yam flour. The treatment which produced yam flour with the highest antioxidant activity was further used in the last stage.  At last stage, the experiment was carried out to determine the effect of storage on antioxidant activity.  At this stage, 3 different storage times was used (0 weeks, 4 weeks and 8 weeks). The results showed that types of yam and processing treatment gave significant effect on antioxidant activity, IC50, L*, a* and b*, and total anthocyanin of yam tuber and flour.  However, processing method gave insignificant effect on value of L* of yam flour. Type of yam with the highest antioxidant activity was purple yam with antioxidant activity 96,35%, IC50 44,95 μg/ml, total anthocyanin content 351,82 mg/100g, L* 46, a* 54, and b* - 21. The processing method that produce flour with the highest antioxidant activity was steaming which produce yam flour with antioxidant activity of 83.59%, IC50 67.48 μg/ml, total anthocyanin content 136.94 mg/100g, L* 66, a* 26, and b* -15. There was a decrease in antioxidant activity, total anthocyanin content, L*, a* and b* of yam flour during storage of 4 and 8 weeks
Development of Crackers Using Purple Yam Flour: Physicochemical and Sensory Characterization Ulyarti, Ulyarti; Cahyati, Septina Yuri; Wulansari, Dian; Tafzi, Fitry; Surhaini, Surhaini; Armando, YG; Nazarudin, Nazarudin
Jurnal Penelitian Pendidikan IPA Vol 9 No 6 (2023): June
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i6.3996

Abstract

Purple yam tuber is known to contain a lot of bioactive components useful for human health. This study was conducted to utilize the tuber in form of purple yam flour for crackers processing and to understand the effect of purple yam flour concentration on the characteristics of crackers.  A completely randomized design was applied using several concentrations of purple yam flour (0, 10%, 20%, 30%, 40%, and 50%) and 3 replications. The concentration of purple yam flour affects volume expansion, color values (L*, a*, and b*) and anthocyanin content of the crackers, but did not affect its water content and texture. The higher concentration of purple yam flour decreased volume expansion, L*, b*, and overall acceptance of the crackers, but increased the anthocyanin content and a* values.  This research proposes that 30% purple yam flour shall be applied to partly substitute wheat flour in crackers processing.  At this concentration, crackers were accepted by the panelist (like it slightly) and has hardness value 287.2 gF, L* 70.35, a* 11.12, b* 20.18, 2.5% water, and anthocyanin content 179.6 mg cyanidin3-glucoside equivalent/g.
Effect of the Ratio of Shrimp Waste Powder (Fenneropenaeus merguiensis de Man) to Glycerol on the Characteristics of Yam Starch-Derived Bioplastics Ulyarti; Ramadhani, Adisty; Mursyid; Nazarudin
Jurnal Penelitian Pendidikan IPA Vol 11 No 10 (2025): October
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i10.11156

Abstract

Yam starch-based bioplastics generally exhibit low mechanical properties. However, the addition of shrimp waste powder has been shown to improve the tensile strength and elongation of yam starch bioplastics, with the enhancement occurring within an optimal range. Glycerol, on the other hand, is known to affect bioplastic properties in a dose-dependent manner. This study was conducted to investigate the effects of shrimp waste powder and glycerol ratios on the characteristics of yam starch-derived bioplastics.  A Completely Randomized Design (CRD) was used, consisting of five treatment levels with three replications. The treatment levels were shrimp waste powder to glycerol ratios of 0:3, 0.5:2.5, 1:2, 1.5:1.5, and 2:1. The results showed that the shrimp waste powder to glycerol ratio significantly affected the tensile strength, elongation, thickness and water vapor transmission rate (WVTR) of the bioplastics, but had no significant effect on water absorption.  The biodegradability of bioplastic in soil ranged from 144 to 149 days.   The best treatment was 1:2 ratio of shrimp waste powder to glycerol, which resulted in a tensile strength of 19.26 N/mm2, elongation of 84.09%, thickness of 0.35 mm, water absorption of 30.79%, WVTR of 20.80 g/m2.h and a faster decomposition rate compared to synthetic plastics.
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