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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 52 Documents
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Synthesis and Characterization of ZnO/Ag Thin Films as Peat Water Degraders in East Tanjung Jabung Regency, Jambi: ZnO/Ag Thin Films Mutia Hasmi Pradila; Jesi Pebralia; Frastica Deswardani
Journal BiGME 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.v2i1.31178

Abstract

Telah dilakukan sintesis dan karakterisasi lapisan tipis ZnO/Ag dengan teknik doctor blade sebagai aplikasi fotokatalis, pendegradasi air Gambut di Kabupaten Tanjung Jabung Timur. Bahan utama dalam pembuatan lapisan tipis adalah Zinc Acetat merck dan AgNO3 sebagai bahan utama Ag. Lapisan tipis di buat dengan variasi doping Ag 0%, 2%, 5%, dan 7%. Sintesis ZnO/Ag menggunakan metode sol-gel dan pembuatan lapisan tipis dengan teknik doctor blade. Hasil karakterisasi UV-Vis menunjukan nilai band gap ZnO/Ag secara berturut-turut yaitu sebesar 3,25 eV, 3,00 eV, 2,65 eV, 2,85 eV. Artinya band gap energy cenderung menurun seiring bertambahnya doping yang diberikan. Hasil analisis data XRD menunjukan ZnO/Ag 0%, 5% dan 7% berbentuk Hexagonal dengan ukuran Kristal berturut-turut sebesar 49,99 nm, 41,66 nm, dan 41,66 nm. Kemampuan degredasi ZnO/Ag terhadap air gambut terbaik ialah ZnO/Ag variasi doping 5% dengan persentasi degredasinya yang dilakukan dibawah lampu UV-Vis sebesar 92,9 % untuk uji parameter TDS, pH 6,7 dan uji parameter TSS 35,5%
Correlation Study on Type and Concentration of Antimicrobial Materials on the Quality of Starch-Based Edible Film: Correlation study Iga Pangestika; Ulyarti Ulyarti; Dian Wulansari
Journal BiGME 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.v2i1.31472

Abstract

The purpose of this study was to determine the correlation between antimicrobial materials and several parameters of edible film quality, obtain edible film quality parameters that are likely to be affected by the use of antimicrobial materials, and determine the types of antimicrobial materials that can be used in making of starch-based edible film and their effect on the characteristics of edible film. The data used in this study were secondary data obtained from searching scientific publications. The data that were analyzed for correlation were the data on the type and concentration of antimicrobial materials and the parameters of edible films, namely wvtr, thickness, solubility, elongation, tensile strength, and moisture content. Pearson's correlation was applied in the statistical analysis using SPSS 25 statistical software application. The research showed that there was a moderate correlation between the type of antimicrobial substance and water vapor transmission rate (WVTR) and thickness of edible film. There was also a moderate correlation between the concentration of antimicrobial substance and the solubility of edible film. No correlation (level of correlation was either low or very low) was found between both the type and the concentration of antimicrobial substances and the elongation, tensile strength, and moisture content. Water vapor transmission rate, thickness, and solubility are parameters of edible film quality that are likely to be affected by the use of antimicrobial materials. White turmeric filtrate with a concentration of 0.8% is better type and concentration of antimicrobial material for use in making cassava starch-based edible films compared to other antimicrobial materials because it can affect the increase in thickness value, as well as decrease in the value of water vapor transmission rate (wvtr) and tensile strength.
The Effect of Sorbitol Concentration on The Characterictics of Purple Yam Starch (Dioscorea alata) Based Edible Film: Yam starch based edible film Rani Permata Sari; Ulyarti Ulyarti; Silvi Leila Rahmi
Journal BiGME 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.
Catalysts for Production of Biofuels from Palm Oil-based Feedstock in Jambi Province: A Review of Performance and Potential Seftiananda Pratama; Nazarudin Nazarudin
Journal BiGME 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.v2i1.31540

Abstract

Palm oil is a crucial agricultural commodity in Jambi Province. It holds significant promise for biofuel production, but the use of catalysts is essential for improving the process's efficiency. This study extensively assesses various catalysts' performance and potential in the context of biofuel production from palm oil-based feedstock in Jambi Province. It examines different catalysts, evaluating their effectiveness in terms of yield, selectivity, while also addressing challenges/opportunities for their development and commercialization in the region. The review of existing research underscores the diversity of catalysts explored for palm oil-based biofuel production in Jambi Province. The findings emphasize that catalysts can substantially enhance both yield and selectivity in the biofuel production process. However, there's a pressing need for further research to create more efficient and cost-effective catalysts for sustainable biofuel production. This research aims to identify catalyst types investigated for biofuel production from palm oil-based feedstock in Jambi Province, assess their performance and potential and offer a comprehensive overview of catalyst development in this context. The study's prospective contribution is as a valuable resource for researchers and developers, aiding future research and development efforts and accelerating the commercialization of improved catalysts for sustainable biofuel production in Jambi Province
The Effect of Gelatin on the Characteristics of Dioscorea Alata’s Starch Based Edible Film Surhaini Surhaini; Wahyu Tri Jatmiko; Rinaldi Rinaldi
Journal BiGME Vol. 2 No. 2 (2022): Journal of Bio-Geo Material and Energy (BiGME), September 2022
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v2i2.31541

Abstract

ABSTRACT − Edible film is a thin layer made from material so that it functions as a barrier to mass transfer such as moisture, oxygen, lipids and dissolved substances. This study aimed to determine the effect of adding gelatin to edible films from starchh uwi and to determine the best concentration of the characteristics edible film. This study used a Completely Randomized Design (CRD) with 6 treatments tests were carried repeated 3 times so that 18 experimental units were obtained the addition gelatine of 0%, 1%, 1,5%, 2%, 2,5%, and 3%. The study showed the addition of gelatine concentration significantly affected transparancy, thickness and compressive strength but did not significant affect the water vapor transmission rate (WVTR) and solubility. The best treatment of gelatin concentration is 1% has a WVTR 154,24 ± 44,50 g/m2 24jam, transparancy of 8,98 ± 1,27 %/mm, solubility 24,41 ± 4,65 %, thickness of 0,17 ± 0,026 mm and compressive strength of 47,73 ± 3,50 N/m2.
The Effect Citric Acid Solution on Physical and Chemical Properties of Porang Flour (Amorphophallus Oncophyllus): Porang flour Ulyarti Ulyarti; Gilang Sahendra; M Mursyid
Journal BiGME Vol. 4 No. 1 (2024): Journal of Bio-Geo Material and Energy (BiGME), March 2024
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jbigme.v4i1.31599

Abstract

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The Effect of Different Concentration of Yellow Yam Flour (Dioscorea alata) on The Characteristic of Wet Noodles: Yellow yam tuber for wet noodles Lavlinesia Lavlinesia; Irwan Kurniadi; Ulyarti Ulyarti
Journal BiGME 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.v2i1.31600

Abstract

Yam (Dioscorea alata) is a species of tubers that have carbohydrates and starch as well as having the fiber as an added value which can be processed into noodles. Fiber is the part of the plant that can not be digested. This study aimed to determine the amount of wild yam flour, fiber content and organoleptic properties in a wet noodle flour substitution with wild yam flour. Parameter observed moisture, resilience, crude fiber, cooking loss, and organoleptic. The method used experimental method completely randomized design with a 5 stage treatment of the addition of wild yam flour as much as 0% (P0), 10% (P1), 20% (P2), 30% (P3) and 40% (P4) with 4 times repetition. The data were analyzed using ANOVA followed DNMRT test with confidence interval of 5%. The analysis showed that the addition of wild yam flour influence on the physical, chemical and organoleptic. The best noodles parameters that have a water content of 59.83%, resilience 25.75%, crude fiber 0.27%, cooking loss 1.72, texture 3.65 (rather chewy), flavor 3.90 (rather like), and the overall acceptance 4.25 (like).
The Characterization of Jackfruit Seed Flour and Its Application for Crackers Ulyarti Ulyarti; Javia Capriola
Journal BiGME Vol. 2 No. 2 (2022): Journal of Bio-Geo Material and Energy (BiGME), September 2022
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v2i2.31785

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh tepung biji nangka sebagai bahan substitusi tepung terigu terhadap karakteristik fisik dan organoleptik krakers dan mendapatkan tingkat substitusi tepung terigu dengan tepung biji nangka yang menghasilkan krakers dengan karakteristik fisik dan organoleptik terbaik. Penelitian ini dilaksanakan di Laboratorium Fakultas Teknologi Pertanian, Universitas Jambi pada bulan Desember sampai Februari 2019. Rancang percobaan yang dilakukan penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan besar substitusi tepung terigu dengan tepung biji nangka yang terdiri dari 6 taraf perlakuan (0; 10; 20; 30; 40; 50%) dengan 3 ulangan. Parameter yang diamati adalah kadar air, kekerasan, warna, volume pengembangan dan sifat organoleptik yang meliputi rasa, kerenyahan, warna dan penerimaan keseluruhan. Hasil penelitian menunjukkan bahwa tepung biji nangka sebagai bahan substitusi tepung terigu berpengaruh nyata terhadap volume pengembangan, warna, dan kekerasan yang diukur dengan menggunakan instrumen namun tidak berpengaruh nyata terhadap kadar air, kerenyahan yang diukur dengan menggunakan uji organoleptik, rasa dan penerimaan keseluruhan. Tingkat substitusi tepung terigu dengan tepung biji nangka sebanyak 30% menghasilkan krakers dengan kekerasan dan kerenyahan terbaik serta penerimaan keseluruhan krakers yang agak lebih disukai dari krakers reference.
Effect of Clove Oil Concentration on the Characteristics Of Cassava Starch (Manihot utilissima) Edible Film : Edible film with addition of clove oil Adi Indra Antoro; Irma Rahmayani
Journal BiGME Vol. 2 No. 2 (2022): Journal of Bio-Geo Material and Energy (BiGME), September 2022
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v2i2.31805

Abstract

The purpose of this study was to determine the effect of clove oil concentration on the characteristics of edible film from cassava starch and to obtain the best clove oil concentration in inhibiting microbial growth on edible films. This research was conducted in 3 stages, namely cassava starch extraction, making edible films, and data analysis. This research was conducted using a completely randomized design (CRD) with 5 treatment of clove oil concentration and 4 replications to obtain 20 experimental units. The clove oil levels used was 0%, 0.4%, 0.8%, 1.2% and 1.6%. The results showed that the concentration of clove oil had an effect on thickness, transparency, compressive strength and was able to inhibit the growth of Staphylococcus aureus bacteria on edible films, but has no significant effect on the water vapor transmission rate (WVTR). Edible film with the addition of 1.6% concentration produces edible film with the best characteristics, namely 0.175 mm thickness, 7.053 %/mm transparency, 72.70 N/m2 compressive strength, water vapor transmission rate (WVTR) 21.00 g/m2.24hours, and able to inhibit the growth of Staphylococcus aureus bacteria with an inhibitory power of 13.82 mm.
Correlation Study Between Modification Types and Characteristics of Cassava Starch (Manihot utilissima) Using Pearson Correlation: Modified Cassava Starch Ahmad Windra; Ulyarti Ulyarti; Dian Wulan Sari
Journal BiGME Vol. 2 No. 2 (2022): Journal of Bio-Geo Material and Energy (BiGME), September 2022
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v2i2.31869

Abstract

Starch modification is a process that can improve the properties of starch, so that it has good characteristics. Research on the modification of cassava starch using various modification methods resulted in changes in the characteristics of cassava starch. There are various results regarding the type of modification and their resulting characteristic of modified starch. This research aimed to obtain certain characteristics of cassava starch that have the potential to be modified using certain types of starch modification. The data used in this research is secondary data through searching scientific publications. The type of starch modification wasconsist of pre-gelatinization, cross-linking, acid hydrolysis, HMT, and fermentation while the starch characteristics were swelling power, solubility, water absorption, peak viscosity, and breakdown viscosity. The data collected was analyzed using Pearson's correlation. The correlation between the type of modification and swelling power and WAC is moderate, while the correlation between type of starch modification and solubility, peak viscosity, and breakdown viscosity are very weak. Swelling power and WAC are the characteristics of cassava starch that have the most potential to be modified with predictable results, while changes in solubility, peak viscosity, and breakdown viscosity in various types of modification are difficult to predict, because many other factors are involved besides the type of modification.

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