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All Journal Sainmatika: Jurnal Sains dan Matematika Jurnal Teknologi Pertanian 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 Jurnal Sains dan Teknologi Pangan
Ulyarti
Department Of Agriculture Product Technology, Faculty Of Agriculture, University Of Jambi Centre Of Excellent In Bio-Geo Material, University Of Jambi
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Development of Crackers Using Purple Yam Flour: Physicochemical and Sensory Characterization Ulyarti Ulyarti; Septina Yuri Cahyati; Dian Wulansari; Fitry Tafzi; Surhaini Surhaini; YG Armando; 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.
The Utilization of Purple Yam Mucilage for Yam Starch-Based (Dioscorea alata L.) Edible Film Kharisma, Yulia; Ulyarti, Ulyarti; Yusfi, Liza Aulia; Lainatussifa, Lainatussifa; Framita, Rabecha Maros; Hasanah, Siti Robiatun; Damris, M
Jurnal Bio-Geo Material Dan Energi Vol. 6 No. 2 (2026): Journal of Bio-Geo Material and Energy (BiGME), April 2026
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/j-bigme.v6i2.54164

Abstract

Edible films are thin layers used to coat food products and can be consumed along with the product itself. Previous studies have utilized purple yam starch as a base material for edible films; however, these films exhibit limitations in terms of mechanical and barrier properties. This study aims to utilize purple yam mucilage to improve the mechanical and barrier properties of purple yam starch-based edible films.  The experimental design employed a randomized complete block design (RCBD) with five ratios of water to purple yam mucilage (1:0.5, 1:1, 1:1.5, 1:2, and 1:2.5). The results showed that increasing the proportion of purple yam mucilage improved the mechanical and barrier properties of the edible films, while reducing their solubility in water to as low as 33.23%.  The best film characteristics were achieved at a ratio of 1:2.5, with a thickness of 0.14 mm, a compressive strength of 3.73 × 10⁻⁴ MPa, a water vapor transmission rate (WVTR) of 21.94 g/m²·day, a transparency value of 8.33 %T/mm, and a solubility of 33.23%.
Co-Authors Abu Bakar Abu Bakar Achmad Hizazi Achmad, E Addion Nizori Ade Yulia Adisty Ramadhani Agus Salim Asrial Capriola, Javia D. Wulansari Damris, M Dedi Gusriadi Dian Wulansari Dian Wulansari, Dian Edy Panda FITRY TAFZI Framita, Rabecha Maros Gunawan, Muhammad Azizi Gusriadi, Dedi Gusriani, Ika Hasanah, Siti Robiatun Irma Rahmayani Kanto, Rizky Kurniadi, Irwan Kurniati, Mila Lainatussifa, Lainatussifa Lavlinesia Lavlinesia Lavlinesia Lavlinesia Lavlinesia, L Lavlinesia, lavlinesia Leny Marlinda Lestari, AD Liza Aulia Yusfi Marlinda, Leny Medina Alia Rahmawati Monica E. Muhaimin Muhaimin Mursalin . Mursalin Mursalin Mursalin, M Mursyid Mursyid Djawas 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 Rani Permata Sari Rizki, Tri Rizky Kanto S. E. Sitinjak S.L Rahmi Sahendra, Gilang Sari, Dian Wulan Septina Yuri Cahyati Silvi Leila Rahmi Slamet Slamet Sri Widiyawati Sulistiana, Ika Putri Surhaini Surhaini, Surhaini Suseno, Rahayu Tesy Pratami Windra, Ahmad Wulandari, Riselya Dislaini Yani, Zunarta YG Armando Yulia Kharisma Zunarta Yani