Article Per Year (5 Year)
p-Index From 2021 - 2026
4.917
P-Index
This Author published in this journals
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
Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics Public Health

Published : 32 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 32 Documents
Search

 1   2   3   4 
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%.
PENGARUH RASIO TEPUNG TERIGU DENGAN PASTA UBI JALAR KUNING (IPOMOEA BATATAS L.) TERHADAP KARAKTERISTIK BISKUIT Tri Rizki; Riselya Dislaini Wulandari; Ulyarti; Surhaini
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 2 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/xftyfn87

Abstract

Dalam beberapa tahun terakhir, tren konsumsi pangan fungsional semakin meningkat seiring kesadaran masyarakat akan pentingnya gizi dan pencegahan penyakit melalui diet harian. Ubi jalar kuning (Ipomoea batatas) merupakan salah satu bahan pangan lokal yang kaya β-karoten, serat, dan senyawa antioksidan, sehingga berpotensi dikembangkan sebagai substitusi bahan baku dalam produk olahan seperti biskuit. Penelitian ini bertujuan untuk mengembangkan biskuit fungsional dengan menggantikan sebagian tepung terigu dengan pasta ubi jalar kuning. Lima formulasi biskuit diuji, dengan tingkat substitusi ubi jalar dari 0 hingga 40%. Setiap sampel dianalisis komposisi proksimat (kadar air, abu, lemak, protein, serat kasar, dan karbohidrat), aktivitas antioksidan (metode DPPH), tekstur (dengan LFRA Texture Analyzer), warna, hedonik serta mutu sensoris (warna, rasa, dan tekstur) melalui uji hedonik dengan 25 panelis. Hasil penelitian menunjukkan bahwa substitusi pasta ubi jalar kuning secara signifikan meningkatkan aktivitas antioksidan (hingga 76,40%), kadar serat, dan karbohidrat biskuit. Namun, peningkatan tingkat substitusi juga menyebabkan penurunan kadar protein dan peningkatan kekerasan tekstur akibat berkurangnya kandungan gluten dari tepung terigu. Meskipun demikian, biskuit dengan tingkat substitusi 30–40% masih dapat diterima secara sensoris berdasarkan uji hedonik. Formulasi dengan penambahan 40% pasta ubi jalar kuning menunjukkan potensi fungsional tertinggi, meskipun diperlukan optimalisasi lebih lanjut untuk meningkatkan kadar protein agar sepenuhnya memenuhi standar mutu nasional.
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 Riselya Dislaini Wulandari 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 Tri Rizki Windra, Ahmad Yani, Zunarta YG Armando Yulia Kharisma Zunarta Yani