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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 63 Documents
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Stability Indices and Micro-component Assessment of African Oil Bean Seed Oil Blended with Refined Palm Uzochukwu Anselm Onwuzuruike; Maduabuchi Daniel Uluocha; Innocent N. Okwunodulu; Agwo Obinna Eni; A. Peter Edima-Nyah; Obasi Chidinma Blessing
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.v6i2.50866

Abstract

This study assessed the stability indices and micronutrient composition of African oil bean (Pentaclethra macrophylla) seed oil blended with refined palm olein (RPO). Edible oil was extracted from African oil bean seeds and blended with refined palm olein in varying proportions. The blended oils were subjected to stability studies for 12 days using an accelerated method (Schaal’s oven test), and the progression of oxidation was evaluated by determining the stability indices and micro-component content of the oil samples. The data generated were analyzed using one-way ANOVA, and mean separation was performed using Duncan’s multiple range test at a 95% confidence level. The results revealed significant differences (p < 0.05) across all measured parameters among the different oil samples. Oil yield determination showed that African oil bean seeds have a high oil content of 43.21%.  The stability indices were affected during storage. The findings indicated that blended oils with a higher proportion of refined palm olein exhibited lower increases in peroxide value, free fatty acid value, and thiobarbituric acid value compared to pure African oil bean seed oil and blends with a higher proportion of African oil bean seed oil. The iodine values (IVs) of the oils decreased during storage, indicating depletion of double bonds. Specifically, AB100 decreased from 118.48 to 87.41 g I₂/100 g, RPO100 from 88.04 to 78.32 g I₂/100 g, RPO15:AB85 from 114.16 to 92.74 g I₂/100 g, RPO30:AB70 from 110.57 to 95.21 g I₂/100 g, and RPO50:AB50 from 102.20 to 94.14 g I₂/100 g.  Vitamin E and beta-carotene contents decreased with accelerated storage; however, increasing the proportion of refined palm olein improved their retention. In conclusion, blending African oil bean seed oil with refined palm olein enhances its oxidative stability, with the highest stability observed in the 50:50 oil blend.
The Utilization of Purple Yam Mucilage for Yam Starch-Based (Dioscorea alata L.) Edible Film Yulia Kharisma; Ulyarti; Liza Aulia Yusfi; Lainatussifa; Rabecha Maros Framita; Siti Robiatun Hasanah; M Damris
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.v6i2.54164

Abstract

Edible films are thin layers used to coat food products and can be consumed along with the product itself. Previous studies have utilized purple yam starch as a base material for edible films; however, these films exhibit limitations in terms of mechanical and barrier properties. This study aims to utilize purple yam mucilage to improve the mechanical and barrier properties of purple yam starch-based edible films.  The experimental design employed a randomized complete block design (RCBD) with five ratios of water to purple yam mucilage (1:0.5, 1:1, 1:1.5, 1:2, and 1:2.5). The results showed that increasing the proportion of purple yam mucilage improved the mechanical and barrier properties of the edible films, while reducing their solubility in water to as low as 33.23%.  The best film characteristics were achieved at a ratio of 1:2.5, with a thickness of 0.14 mm, a compressive strength of 3.73 × 10⁻⁴ MPa, a water vapor transmission rate (WVTR) of 21.94 g/m²·day, a transparency value of 8.33 %T/mm, and a solubility of 33.23%.
Optimization of Fermentation Time and Ghalkoff Microbial Concentration on Organic Robusta Coffee Ika Putri Sulistiana; Suharyono; Subeki; Medina Alia Rahmawati; Suci Putri Ramadani; Tesy Pratami
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.

Page 7 of 7 | Total Record : 63

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