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All Journal CHEMPUBLISH JOURNAL Jurnal Sains dan Teknologi Pangan Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Penelitian Pendidikan IPA (JPPIPA) JMM (Jurnal Masyarakat Mandiri) Indonesian Food Science and TechnologyJournal Martabe : Jurnal Pengabdian Kepada Masyarakat SEMAR Jurnal Bio-Geo Material Dan Energi Studium: Jurnal Pengabdian Kepada Masyarakat Mediagro Jurnal Karya Abdi Masyarakat Jurnal Ilmiah Ilmu Terapan Universitas Jambi Teknologi dan Industri Pertanian Indonesia Jurnal Pengembangan Agroindustri Terapan Jurnal Sains dan Teknologi Pangan
Silvi Leila Rahmi
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities 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 Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Physics Public Health Social Sciences Other

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Journal : jurnal bio-geo material dan energi

 1 
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.
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 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.
Co-Authors AA Sudharmawan, AA Addion Nizori Ade Yulia Ade Yulia Agus Salim Amelia, Tri Lola Ana Suliani Anis Tatik Maryani Chairunisah, Annida Rani Dewi Fortuna Dharia Renate Dian Wulansari Dian Wulansari, Dian Diana Pebriani Daulay Diana Pebriani Daulay Fauziah Fiardilla Fauziah Fiardilla FITRY TAFZI Gunawan, Muhammad Azizi Hafids, Sahrial Ika Gusriani Indra Lasmana Tarigan Indriyani Indriyani Indriyani Indriyani Indriyani Irma Rahmayani Madyawati Latief Madyawati Latief Marcelina, Bangun Naomi Melvi Viyona Mursyid Mursyid . Mursyid Djawas Mursyid Mursyid Nabila, Annisa Candra Nazarudin Ninada, Ninada Nopi Sri Wahyunita Nurul Huda Purba, Daniel Tua Rafael, Fadhil Luthfi Rahayu Suseno Rahmayani, Irma Rani Permata Sari Renesteen, Editha Rudi Prihantoro, Rudi S. Ningsih Slamet Slamet Sovia, Eli Surhani Suseno, Rahayu Ulyarti Yusof, Yus Aniza