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All Journal Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Bio-Geo Material Dan Energi International Journal of Community Services International Health Sciences Journal
Ramadani, Suci Putri
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Agriculture, Biological Sciences & Forestry Humanities Chemistry Electrical & Electronics Engineering Energy Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Physics Public Health

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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%.
Tempoyak as a Typical Fermented Food from Jambi: A Study of the Integration of Tradition with Modern Food Technology Innovation Yusfi, Liza Aulia; Ramadani, Suci Putri; Kharisma, Yulia; Sulistiana, Ika Putri; Pratami, Tesy
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.v5i2.48510

Abstract

Tempoyak, a traditional fermented food derived from durian (Durio zibethinus), which holds considerable cultural, nutritional, and health significance, and plays an important role in Jambi’s distinctive culinary heritage. This product is generally produced through spontaneous fermentation dominated by Lactic Acid Bacteria (LAB), which plays a crucial role in shaping its sensory attributes, texture, and antimicrobial properties. Nevertheless, such traditional fermentation practices often lead to inconsistent product quality due to variability in raw materials, fermentation conditions, and microbial composition. This review provides a comprehensive examination of the integration of modern food technologies aimed at improving the quality, safety, and functional potential of tempoyak, including molecular-based microbial identification, the use of starter cultures and standardized durian raw materials, as well as the application of innovative packaging technologies such as High Pressure Processing (HPP) and vacuum packaging. These approaches are anticipated to ensure more consistent and safe production of tempoyak, while simultaneously enhancing its functional and economic value, thereby reinforcing its recognition as a heritage food with global market potential.
Antimicrobial Performance and Hemolytic Compatibility of Medicinal Plant Extracts: A Systematic Review Suci Putri Ramadani; Alvira Noer Effendi
International Health Sciences Journal Vol. 3 No. 3 (2026): IHSJ Third Issue
Publisher : Rajaki of Tulip Medika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61777/ihsj.v3i3.119

Abstract

Medicinal plant preparations have been extensively explored as sources of antimicrobial compounds. Nevertheless, antimicrobial activity should not be interpreted as direct evidence of biomedical applicability, because some bioactive extracts can disrupt erythrocyte membranes or produce blood-cell toxicity. Purpose: This systematic review integrates published evidence on medicinal plant extracts that were assessed for antimicrobial effects together with hemolytic or hemocompatibility-related safety. Methods: Literature searches were carried out in PubMed, Scopus, SpringerLink, Wiley Online Library, and MDPI using keyword combinations related to medicinal plants, antimicrobial activity, hemolysis, erythrocytes, and hemocompatibility. Articles published during 2014-2026 were selected using predetermined eligibility criteria. Results: The search retrieved 1,525 records. Following removal of 572 duplicates, 953 records were screened; 653 were excluded during title and abstract assessment, and 300 full-text reports were reviewed. Thirty studies fulfilled the inclusion criteria. The included articles mainly used in vitro antimicrobial approaches, such as inhibition-zone testing, MIC, MBC, antibiofilm, or antifungal assays, and paired them with hemolysis, erythrocyte membrane-stability, PBMC cytotoxicity, or related blood-cell safety assays. Conclusion: Medicinal plant extracts are best evaluated using an efficacy-safety perspective. Preparations that inhibit microbes at concentrations below hemolytic or cytotoxic thresholds represent stronger candidates for subsequent biomedical development.
Optimization of Fermentation Time and Ghalkoff Microbial Concentration on Organic Robusta Coffee Ika Putri Sulistiana; Suharyono, Suharyono; Subeki, Subeki; Medina Alia Rahmawati; Suci Putri Ramadani; Pratami, Tesy
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.v6i2.54165

Abstract

This study aimed to optimize fermentation time and Ghalkoff microbial concentration on the chemical and microbiological characteristics of organic Robusta coffee as an alternative to civet coffee. The method used was Response Surface Methodology (RSM) with a two-factor Central Composite Design (CCD), consisting of fermentation time (24, 48, 72 hours) and Ghalkoff microbial concentration (20%, 25%, 30% w/v). Parameters analyzed included caffeine content, chlorogenic acid content, total microbial count, and sensory evaluation (cupping test). The results showed that optimal conditions were achieved at a fermentation time of 72 hours and a microbial concentration of 30% (w/v), yielding the lowest caffeine content of 1.55%, the highest chlorogenic acid content of 6.81%, and a cupping score of 84, closely approaching that of commercial civet coffee (85). The caffeine content obtained meets the SNI 01-3542-2004 requirements for ground coffee quality grades I and II. Fermentation using Ghalkoff microbes was proven effective in improving the chemical and sensory characteristics of organic Robusta coffee and has potential as a more ethical and sustainable alternative to civet coffee production.
Meta-analysis of the Effect of Garlic on Microbial Count in Meat Products Suci Putri Ramadani; Harsi D. Kusumaningrum; Uswatun Hasanah
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 1 (2025): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2025.12.1.14

Abstract

Garlic (Allium sativum L.) is a natural ingredient used for microbiological control in meat products. This study aimed to analyze the effect of garlic addition on microbial count reduction in meat products through meta-analysis. The meta-analysis was conducted using 304 extracted data points from 10 articles, analyzed with the Hedges' d method. The results showed that the addition of garlic significantly reduced microbial counts (p<0.05) in three types of meat products: raw meatballs (minced mutton), ground beef, and raw chicken meat. Among the different forms of garlic tested, freeze-dried powder, oven-dried powder, and microencapsulated essential oil were the most effective in reducing microbial counts. Garlic treatment led to a reduction in seven types of tested microbes, except for Staphylococcus aureus. The highest microbial reductions were observed for Listeria monocytogenes (-6.626 to -2.009 log₁₀ CFU/g), sulfite-reducing anaerobes (-4.521 to -2.193 log₁₀ CFU/g), and Escherichia coli (-2.771 to -1.225 log₁₀ CFU/g).
The Effect of Laboratory Safety Training on Students’ Knowledge of Good Laboratory Practices: An Educational Intervention Suci Putri Ramadani; Yulia Kharisma; Latifa Aini; Melvi Viyona; Medina Alia Rahmawati; Rabecha Maros Framita
International Journal of Community Services Vol. 4 No. 1 (2026): InJCS Vol 4 No 1 (2026)
Publisher : Rajaki of Tulip Medika Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61777/injcs.v4i1.103

Abstract

Laboratory activities require students to understand Good Laboratory Practice (GLP) and laboratory safety to maintain data quality and reduce accident risks. This educational intervention evaluated changes in students’ knowledge of GLP following laboratory safety training. A one-group pretest–posttest educational intervention was conducted among students from Agricultural Product Technology, Agroindustrial Technology, and Agricultural Engineering at the Faculty of Agriculture, Universitas Jambi. The intervention was delivered in two batches on 17 May 2025 and 22 May 2026 and covered eight GLP and laboratory safety topics. Online multiple-choice questionnaires were administered before and after the intervention. In total, 172 pretest and 173 posttest responses were obtained, while 169 individual records were successfully paired. The mean score increased from 89.70 ± 7.61 to 93.47 ± 5.67, with a paired mean gain of 3.63 ± 5.51 points. The proportion of participants in the good-knowledge category increased from 93.6% to 98.3%, and no participant remained in the poor category after the intervention. The largest improvements concerned selecting appropriate heating and precision-volume measurement equipment. These findings indicate that the educational intervention was associated with increased knowledge of GLP. Future interventions should include more supervised hands-on practice in equipment selection and use.
Co-Authors Aini, Latifa Alvira Noer Effendi Harsi D. Kusumaningrum Liza Aulia Yusfi Medina Alia Rahmawati Medina Alia Rahmawati Medina Alia Rahmawati Melvi Viyona Nazarudin Pamungkas, Putra Rabecha Maros Framita Subeki Subeki Suharyono Suharyono Sulistiana, Ika Putri Tesy Pratami Ulyarti Uswatun Hasanah Yulia Kharisma Yulia Kharisma