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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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Catalytic Cracking of Plastic Waste Polypropylene for Gasoline Production Using H-USY and Cr-USY : Catalytic Cracking of Polypropylene Nazarudin Nazarudin; Putri Mutiara Ishak; Afrida Afrida
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.v2i2.31969

Abstract

Fuel oil reserves are currently decreasing due to an imbalance between the increasing need for fuel consumption and the finding of new sources to fulfill these needs. On the other hand, plastic waste is also an environmental problem. Plastic waste is a synthetic polymer made from petroleum that is difficult to decompose in nature. An alternative route for waste must be applied to prevent a further environmental problem. Catalytic cracking is one alternative that converts plastic waste into liquid hydrocarbons. This research aims to determine the quantity of gasoline produced from the catalytic cracking process of polypropylene (PP) plastic waste using modified H-USY and Cr-USY catalysts. The sample used was plastic waste derived from bottled water packaging. The plastic waste was cut into small pieces, weighed, and then cracked thermally and catalytically with a catalyst: sample ratio 1:10. The results showed that catalytic cracking of PP waste using the H-USY catalyst produced 20.73% gasoline, while using the Cr-USY catalyst resulted in 14.4% and 13.68% gasoline using Cr-USY catalyst 0.1% and 0.3% respectively.
The Effect of NaOH Concentration on The Physical and Chemical Properties of Jerbung Shrimp (Fenneropenaeus Merguiensis de Man) Waste Powder: Jerbung Shrimp (Fenneropenaeus Merguiensis de Man) Waste Powder Wiranto Satria; Nazarudin Nazarudin; Mursalin Mursalin
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.v4i1.31975

Abstract

This research was conducted to determine the effect of NaOH concentration on the physical and chemical properties of shrimp waste powder. This research used a Completely Randomized Design (CRD) with NaOH concentration treatment consisting of 5 levels (1%, 1.25%, 1.5%, 1.75% and 2%) and 4 repitition. The data obtained were analyzed statistically using analysis of variance and followed by Duncan's New Multiple Range Test (DnMRT) when necessary. The research shows that the NaOH concentration has a significant effect on the ash content, protein content, L* and b* values, but has no significant effect on the water content, fat content, solubility and a* values. The best characteristics of shrimp waste powder is obtained using NaOH 1.5% which produces powder with 4.22% water, 39.27% ash, 18.37% protein, 12.43% fat, solubility of 4. 04%, L* value 48.37, a* value 10.92 and b* value 21.47.
The Hyperglycemic Effect of Different Particle Sizes of Composite Flour from Maize, Wheat and African Breadfruit on Adult Diabetic Albino Rats Chidiebere Okakpu; KG Okakpu; SC Ubbor
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.v4i1.33711

Abstract

This study was carried out to determine the hyperglycemic effect of diets prepared with different particle sizes of composite flour from Maize (Zea mays), Wheat (Triticum aestivum) and African breadfruit (Treculia africana) on adult diabetic albino rats (Rattus norvegcus). The samples were milled into different particle flour sizes and used to prepare three different sets of diets (diet A, diet B, and diet C). Diet A represents the fine particle size composite flour, diet B represents medium particle size composite flour, while diet C represents coarse particle size composite flour. The broiler finisher, which serves as the control represents diet D. Sixteen rats were used in this experiment and separated into four groups of four rats each (three experimental groups and one control group). The experimental groups were injected with alloxan to induce diabetes, while the control group was injected with saline solution. Groups 1, 2, 3 and 4 were fed with diets A, B, C and D respectively and their fasting blood glucose level were determined at intervals for a period of twenty-one days. Group 3 had the lowest blood glucose level range (80 to 100 mg/dL) more than diets A and B which has blood glucose level range of 82 to 109 mg/dL and 103 to 124 mg/dL respectively. This is an indication that the particle size of diet C is the best in the management of diabetes among the other diets. Therefore, the particle size of diet C is more effective in the management of diabetes than that of diets A and B. However, the three diets were able to reduce the blood glucose level to normal.
Chemical Composition, Quality Indices and Viscosity of Edible Oils from Blends of African Oil Bean Seed Oil and Sesame Seed Oil Uzochukwu Anselm Onwuzuruike; Ufot Evanson Inyang; Anne Peter Edima-Nyah; Innocent N. Okwunodulu; Chioma Uchechi Anyanwu
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.v4i1.33947

Abstract

This study adopted the concept of blending in developing and evaluating the properties of binary oil blends from African oil bean seed oil and sesame seed oil. Vegetal oils were extracted from African oil bean seeds (AB) and sesame seeds (SS) through Soxhlet extraction and blended in the following proportions: AB100:SS0, AB0:SS100, AB90:SS10, AB80:SS20, AB70:SS30, AB60:SS40 and AB50:SS50 respectively. The chemical, quality and viscosity properties was investigated. Findings from this study showed that the chemical composition decreased from 124.55 to 101.28 g of I2/100 g, 208.67 to 191.29 mg KOH/g, 1.94 to 1.62% for iodine, saponification and unsaponifiable matter values while quality properties improved with reduction in PV, FFA, pAV, AV and totox value from 3.12 to 2.79 meq O2/kg, 4.04 to 2.99%, 0.57 to 0.31, 8.08 to 5.99 mg KOH/g and 6.81 to 5.88 respectively as the proportion of sesame seed oil increased in the blended oils from 10 to 50%. Viscosity results at 50C and 370C increased in the studied samples from 560.00 mPa.s in AB100:SS0 to 635.00 mPa.s in AB50:SS50 and from 91.00 mPa.s in AB100:SS0 to 103.00 mPa.s in AB50:SS50 respectively. Conclusively, binary oil blends had better oil properties and could be optimized for food applications
The Application of Pineapple Peel Derived-Adsorbent to Decrease FFA in Crude Palm Oil (CPO) : Pineapple peel-derived adsorbent AD Lestari; Mursalin Mursalin; Achmad Hizazi; Ulyarti Ulyarti; Nazarudin Nazarudin
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.v4i1.33950

Abstract

The Effect of Purple Sweet Potato Flour (Ipomoea batatas L) as Wheat Flour Substitution on Physicochemical and Sensory Properties of Crackers: sweet potato crackers Kurniati, Mila; Muhaimin; Ulyarti
Jurnal Bio-Geo Material Dan Energi Vol. 4 No. 2 (2024): Journal of Bio-Geo Material and Energy (BiGME), September 2024
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jbigme.v4i2.31613

Abstract

The changes in main ingredients may affect the characteristics of cracker. This study aimed to determine the effect of purple sweet potato flour as a substitute for wheat flour on the physicochemical and sensory properties of crackers. This study used a Completely Randomized Design (CRD) consisting of 6 levels of purple sweet potato flour concentration as treatment (0%, 10%, 20%, 30%, 40%, and 50%) and 3 replications. The concentration of purple sweet potato flour has shown a significant effect on volume development, brightness value (L*), anthocyanin content, and sensory properties (color, taste and overall acceptance), but has not shown significant effect on the texture and sensory property (texture) of crackers. The substitution of 50% wheat using purple sweet potato flour produced the best crackers with hardness 1098.80 gF, development volume 19,33%, L* 72, a* 30, b* 4.33 and the anthocyanin contents of 162.02 mg of Cyanidin 3-glucoside/100g. The cracker contains 6.25% moisture content, 3.00% ash, 7.47% protein, 19.00% fat, 1.00% crude fiber and 64.28% carbohydrate.
Evaluation of Physicochemical and Sensory Properties of Composite Flour from Cocoyam and Mungbean and Their Fufu-Like Products: Composite Flour from Cocoyam and Mungbean Offia-Olua, Blessing; Okakpu, Kasie; Okakpu, Chidiebere; Onwuzuruike, Uzochukwu; Okafor, O.D
Jurnal Bio-Geo Material Dan Energi Vol. 4 No. 2 (2024): Journal of Bio-Geo Material and Energy (BiGME), September 2024
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jbigme.v4i2.33762

Abstract

This study evaluated the physiochemical and sensory properties of composite flour from cocoyam and mungbean and their fufu-like products. Cocoyam and mungbean flours were produced and blended into different proportions (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50). Flour made from 100% cocoyam served as the control. The proximate composition, functional, physicochemical and pasting properties of the cocoyam and mungbean composite flour and sensory properties of their fufu-like products were evaluated using standard procedures. The data generated were statistically analysed by One Way Analysis of Variance (ANOVA) using Statistical Product of Service Solution (Version 22). The result of the functional properties of the flour blends showed that the bulk density ranged from 0.68 to 0.83 g/ml, 1.12 to 1.61 g/ml (water absorption capacity), 0.39 to 0.62 Sec (wettability) and 66.00 to 83.50 °C (gelatinization temperature). The result of the proximate composition showed that the moisture content ranged from ranged from 8.57 to 8.92 %, 7.11 to 15.58 % (crude protein), 1.37 to 1.78 % (fat), 2.96 to 5.05 % (crude fibre), 1.82 to 3.85 % (ash,) 65.18 to 77.90 % (carbohydrate). Physicochemical properties of the flour blends showed that the pH ranged from 6.07 to 6.49, 0.54 to 1.02 g/cm2 (specific gravity), 0.15 to 0.68 % (total titratable acidity) and 1.66 to 1.72 NTU (turbidity). The sensory properties of the fufu-like products made from flour blends of cocoyam and mungbean showed the fufu-like products were generally accepted by the panelists. Therefore, flour and fufu-like products of acceptable and good quality can be produced from blends of cocoyam and mungbean. This will help increase the utilization of cocoyam and mungbean in food system.
Production and Evaluation of Instant Breakfast Cereals Using Whole Corn, Millet, Sorghum and Rice : Instant Breakfast Cereals Okakpu, Chidiebere; Okakpu, kasie; Ebere, UC; Ukpai, Favour; Onyenweaku, OO; Ndife
Jurnal Bio-Geo Material Dan Energi Vol. 4 No. 2 (2024): Journal of Bio-Geo Material and Energy (BiGME), September 2024
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jbigme.v4i2.34009

Abstract

This research investigated the production and evaluation of instant breakfast cereals from blends of whole corn, millet, sorghum and rice. Commercial Quaker oat was used as control. Two pre-cooking methods were adopted viz: steaming at 104 oC for 55 minutes and toasting at 250 oC for 55 minutes. The grains were milled into individual grits prior to formulation. A total of sixteen samples were formulated, eight were steamed (100:0 = SC, SM, SR, SS; 50:50 = SCR, SCM, SCS; 25:25:25:25= SBG), and the other eight were toasted (100:0 = TC, TM, TR, TS, and 50:50 = TCR, TCM, TCS; 25:25:25:25 = TBG). The samples were assessed for their functional properties, reconstitution time, solubility and sensory attributes. The result of the functional properties revealed the following: pH (5.15 to 6.60), bulk density (0.43 to 3.55 g/ml), oil absorption capacity (0.24 to 3.02 %), water absorption capacity (1.13 to 188.5 g/g), gelation temperature (50.95 to 124 oC), wettability (15.60 to 80.20 seconds), and emulsion capacity (15.15 to 35.15%). The reconstitution time and solubility test values ranged from 20.6 to 49.4 s and 2.20 to 17.55% respectively. The appearance, consistency, aroma, taste, mouth feel and overall acceptability of the breakfast cereals differ significantly (p<0.05) when assessed for their sensory attributes. Samples developed from toasted 25% corn + 25% rice + 25% millet + 25% sorghum was best accepted and preferred. Conclusively, acceptable instant breakfast cereals with improved nutrition could be developed from blends of whole corn, millet, sorghum and rice.
A Modified Indium-Doped Tin Oxide Glass with Polyaniline-Fe3O4 Nanocomposites for Immunosensing Application: Polyaniline-Fe3O4 Nanocomposites for Immunosensing Application Mahmoud, Auwal Adamu; Ajiya, DA; Bello, U; Muhammad, M; Lawal, RA; Gende, HU; Lawal, NM
Jurnal Bio-Geo Material Dan Energi Vol. 4 No. 2 (2024): Journal of Bio-Geo Material and Energy (BiGME), September 2024
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jbigme.v4i2.36419

Abstract

Study on Ratio of Jerbung Shrimp Waste Powder (Fenneropenaeus Merguiensis de Man) and Purple Yam Starch in the Production of Bioplastics: Yam starch bioplastics Widiyawati, Sri; Nazarudin; Ulyarti
Jurnal Bio-Geo Material Dan Energi Vol. 4 No. 2 (2024): Journal of Bio-Geo Material and Energy (BiGME), September 2024
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jbigme.v4i2.36918

Abstract

This research aims to determine to study the ratio of Jerbung shrimp waste powder and purple yam starch in the production of bioplastics. This research used a Completely Randomized Design (CRD) with 5 levels of ratio of jerbung shrimp waste powder and purple yam, namely 0:5; 0.5:4.5; 1:4; 1.5: 3.5 and 2:3. Each treatment was repeated 3 times to obtain 15 experimental units. The results showed that the ratio of Jerbung shrimp waste powder and starch had a significant effect on tensile strength, elongation, thickness, water resistance and WVTR. The best bioplastic characteristics was best produced using the ratio 0.5:4.5 with tensile strength of 18.17 N/mm2, elongation of 68.06%, thickness of 0.35 mm, water resistance of 75.15 %, WVTR 22.29 g/m2.hour.

Page 4 of 6 | Total Record : 52

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