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All Journal Jurnal Bio-Geo Material Dan Energi
Sulistiana, Ika Putri
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Humanities Electrical & Electronics Engineering Energy

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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.
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.
Enhancing the Physicochemical and Sensory Properties of Purple Yam Wet Noodles through Egg White Addition Ulyarti, Ulyarti; Purba, Olivia Idovani; Mursyid, Mursyid; Sulistiana, Ika Putri; Pratami, Tesy
Jurnal Bio-Geo Material Dan Energi Vol. 6 No. 4 (2026): Journal of Bio-Geo Material and Energy (BiGME), August 2026
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/rb6tgh98

Abstract

Purple yam (Dioscorea alata) is a potential local ingredient for wet noodle production, although improving its texture remains important for product quality and consumer acceptance. This study investigated the effect of egg white addition on the physicochemical and sensory properties of purple yam wet noodles. A completely randomized design was used with seven egg white concentrations: 0%, 2.5%, 5%, 7.5%, 10%, 12.5%, and 15%, with three replications. The data were subjected to ANOVA, followed by DnMRT when significant differences were observed. Egg white concentration significantly affected noodle elongation, cooking time, cooking loss, moisture and protein contents, color, and several sensory attributes. As the concentration of egg white increased, elongation, cooking time, protein content, and moisture content tended to increase, whereas cooking loss decreased. The addition of egg white also changed the color and sensory characteristics of the noodles, particularly at higher concentrations, which resulted in lower scores for color and taste. The 7.5% egg white addition showed the most favorable overall results, with an elongation of 12.62%, cooking time of 190 s, cooking loss of 3.11%, moisture content of 64.6%, protein content of 12.71%, color values of L* = 53.83, a* = −1.20, and b* = −7.33 and obtained the highest overall acceptability score (4.08).
Co-Authors Liza Aulia Yusfi Medina Alia Rahmawati Medina Alia Rahmawati Mursyid Djawas Nazarudin Pamungkas, Putra Purba, Olivia Idovani Ramadani, Suci Putri Subeki Subeki Suharyono Suharyono Tesy Pratami Ulyarti Yulia Kharisma