cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Nazarudin
Contact Email
adminbigme@unja.ac.id
Phone
+628117455617
Journal Mail Official
adminbigme@unja.ac.id
Editorial Address
Jl. Raya Jambi Muara Bulian Km 15
Location
Kota jambi,
Jambi
INDONESIA
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
 2   3   4   5   6 
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.

Page 6 of 6 | Total Record : 52

 2   3   4   5   6 

Filter by Year

2021 2025


Reset
Filter By Issues
All Issue Vol. 5 No. 2 (2025): Journal of Bio-Geo Material and Energy (BiGME), September 2025 Vol. 5 No. 1 (2025): Journal of Bio-Geo Material and Energy (BiGME), March 2025 Vol. 4 No. 2 (2024): Journal of Bio-Geo Material and Energy (BiGME), September 2024 Vol. 4 No. 1 (2024): Journal of Bio-Geo Material and Energy (BiGME), March 2024 Vol. 3 No. 2 (2023): Journal of Bio-Geo Material and Energy (BiGME), September 2023 Vol. 3 No. 1 (2023): Journal of Bio-Geo Material and Energy (BiGME), March 2023 Vol. 2 No. 2 (2022): Journal of Bio-Geo Material and Energy (BiGME), September 2022 Vol. 2 No. 1 (2022): Journal of Bio-Geo Material and Energy (BiGME), March 2022 Vol. 1 No. 2 (2021): Journal of Bio-Geo Material and Energy (BiGME), September 2021 Vol. 1 No. 1 (2021): Journal of Bio-Geo Material and Energy (BiGME), March 2021