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Jurnal Bio-Geo Material Dan Energi
Published by Universitas Jambi
ISSN : 28081560     EISSN : 28081404     DOI : https://garuda.kemdikbud.go.id/journal/view/22293#
Core Subject : Humanities, Science, Engineering,
Humanities Electrical & Electronics Engineering Energy
The journal publishes research papers in the all the fields of: Study of energy materials, sourced from plants (Bio-materials) Study of materials sourced from plants and animal including post harvest and food technology (Bio-materials) Study of materials sourced from mining materials (Geo-materials) renewable energy Policy fossil energy Social, economic and humanities studies related to bio-geo material
Arjuna Subject : Energi (semua kategori) - Energi (Lain-Lain)
Articles 7 Documents
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Search results for , issue "Vol. 5 No. 2 (2025): Journal of Bio-Geo Material and Energy (BiGME), September 2025" : 7 Documents clear
Embracing Briquette Fuel in Nigeria: Challenges, Implications and Way-Out: Gidigbi, Joshua; Sani, Z; Muhammad, A.B.; Olarewaju, A.B.; Eneche, J
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.v5i2.36553

Abstract

Energy is crucial to critical development of any nation. It is a major determinant of economy power. Unfortunately, fossil fuel which has served as a major means of energy remain unsustainable and has detrimental effect on the environment. Renewable source of energy such as biomass promising a better replacement since it is ecofriendly and sourced from unlimited feedstock. Briquette is one of the alternative sources of energy derived from biomass. It has the potency of replacing wood fuel with good heating value and substantial heating time. It is eco-friendly and sustainable. it is majorly produced from waste residue of agricultural process and production which make it more susceptible as an alternative source of heating energy in sub-Sahara Africa, especially, Nigeria which was referred to as agricultural nation. Nigeria has many crop residues including groundnut- shells and straw; rice- straw and husk, maize-Stalk, cob and husk; cassava- stalks and peelings, soybean- straw and pods, sugar cane-bagasse and tops/leaves, cotton-stalk, millet- straw, sorghum-straw, and cowpea's shell which could serve as a good raw material for briquette production. Despite the huge availability of feedstock, manpower and technical how, briquette formulation merely exists in the nation. The commercialization of briquette in the country has failed woefully. Thus, a need for comprehensive studies on the missing links on why briquette does not thrive like other Africa nations such as Uganda and Kenya. This study reviewed; challenges; implications and way out associated with briquette technology in Nigeria.
Density Log Correlation with Coal Proximate in the Muaraenim Formation, Musi Banyuasin, South Sumatera Khairani, Mutia; Amin, Sarwo Sucitra; Adithya, Bagus
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.v5i2.43110

Abstract

This research is located in the PT BSPC area using the well logging method as the beginning of coal exploration activities. There are 7 well logging data with coal quality values in the form of moisture content, ash content and calorie data. From processing and interpretation using WellCAD 5.7 software, the lithology of the research area was obtained in the form of clay, coal, sandstone, carbonseous clay and coal. At 7 points, 9 coal seams were found, namely seams A11, A1, A, B11, B, B, C, D1 and D. The thickest seam is seam B with an average thickness of 5.85 m. From the correlation, the relationship of log density with proximate data had a fairly strong relationship except for the caloric value which had no correlation with the coal seam C in the study area. For the most influential correlation to the density value is the moisture content. The quality of seam B coal is better than seam C coal. On average, seam B has a calorie of 5531 cal/gr while seam C is lower at 5153 cal/gr. These two seams have a fairly high ash content, but seam B has a lower moisture content of 16.13% while seam C has a moisture content of 16.65%.
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.
Synthesis and characterization of Aluminium and zinc-based aminoterephthalate (Al-ATA and Zn-ATA) metal-organic frameworks for enhanced gas adsorption and separation Sadiq, Abubakar Chadi; Mohmmad, Mainta; Adamu, Usman Abubakar
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.v5i2.45399

Abstract

Metal-organic frameworks (MOFs) have emerged as highly promising materials for gas sorption and separation, owing to their extensive surface areas, customizable pore sizes, and diverse structural properties. This study delves into the mechanisms of gas sorption, strategies for gas separation, and synthesis methodologies of MOFs, with a particular focus on (M=Al, Zn) with aminoterephthalate. The synthesis of these MOFs involves the reaction of metallic salts with 2-amino-terephthalic acid under mild solvothermal conditions, using an ethanol and water solvent mixture. The synthesized MOFs samples were characterized using techniques such as FTIR, SEM, EDX, XRD, BET, and TGA to determine functional groups, surface morphology, elemental analysis, molecular structure, pore sizes, surface areas, and thermal stability respectively. The findings underscore the potential of MOFs such as Zn-amino terephthalate exhibits high CO2 uptake capacities at low temperature while at high temperature reduces the affinity for CO2 and adsorbed CH4 higher compared to Al-amino terephthalate, at various temperatures range (30°C, 60°C, and 100°C) and 1.0 bar pressure of the findings are consistent across various studies.
Non-dairy Milk from Sprouted and Un-sprouted Soybeans Boiled in Plant Ash and Sodium Bicarbonate Solutions: A Comparative Nutrient, Physicochemical and Acceptability Responses Okwunodulu, Innocent; Nwagwu, Francis; Okwunodulu, Felicia; Uluocha, Daniel
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.v5i2.48414

Abstract

Conventional uses of sodium bicarbonate in food processing result in gastrointestinal (GI) upset with such symptoms as nausea, stomach diarrhea, and vomiting to the venerable. Plant ash from empty palm bunch which is readily available, economical, underutilized, nutrient dense, and a tenderizer without side effects becomes the best alternative. Sorted and 12 h steeped soybean was sprouted (72 h) on a jute bag spread on the floor and covered with black polythene. The sprouts and un-sprouted soybeans were boiled (20 min) in water extract of plant ash of concentrations 30, 50, 70% and 0.5% sodium bicarbonate separately and hand de-hulled after cooling. The hulls were removed by water floatation and their cotyledons were milled with 93oC water (1 kg in 2.7 L) in variable kitchen blender, sieved with double layer calico cloth and the soymilk boiled for 20 min in open pan with continuous steering. The soymilk samples were separately analyzed. The results showed that with decrease in plant ash concentration, moisture, fiber, ash, fat, energy, pH, viscosity and appearance of soymilk from sprouted soybean increased more than their un-sprouted counterparts. Also, soymilk from sprouted soybean boiled in 0.5% sodium bicarbonate increased more than the un-sprouted counterparts in protein, vitamin C, calcium, phosphorous, iron, total soluble solids, pH, vitamin A and B1. There was no significant (p>0.05) in the acceptability of the entire soymilk samples, but those from sprouted soybeans were slightly better with more nutrient improvement at low ash concentration levels.
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.

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