Jurnal Bio-Geo Material Dan Energi
https://online-journal.unja.ac.id/bigme
<div style="text-align: justify;"><strong>Title:</strong> Jurnal Bio-Geo Material Dan Energi<br /><strong>ISSN:</strong> P-ISSN: <a href="https://portal.issn.org/resource/ISSN/2808-1560">2808-1560</a> and E-ISSN: <a href="https://portal.issn.org/api/search?search[]=MUST=allissnbis=%222808-1404%22&search_id=38106949">2808-1404</a><br />Focus and Scope: Energy materials derived from biomass, food technology, materials obtained from mining, synthesis of new materials (both organic and inorganic), Metal–organic frameworks (MOFs), green materials, material characterization (both spectroscopic and non-spectroscopic methods), batteries, renewable energy, policy, fossil energy, energy characterization, and social, economic, and humanities studies related to bio-geo materials.<br /><strong>Frequency Publish:</strong> Regularly two times a year in March and September<br /><strong>Language:</strong> Indonesia and English</div> <div style="text-align: justify;"><strong>Indexed at: </strong><a href="https://app.dimensions.ai/discover/publication?search_mode=content&and_facet_source_title=jour.1425007">Dimension,</a> <a href="https://search.crossref.org/search/works?q=Journal+BiGME&from_ui=yes" target="_blank" rel="noopener">DOI Crossref,</a> <a href="https://scholar.google.com/citations?user=26zqss4AAAAJ&hl=id&authuser=8">Google Scholar,</a> <a href="https://garuda.kemdikbud.go.id/journal/view/22293">Garuda,</a> <a href="https://portal.issn.org/api/search?search[]=MUST=allissnbis=%222808-1404%22&search_id=38106949">ROAD</a><br /><strong>Article Processing Charge:</strong> <ul> <li class="show">Article Submission: 0,00 IDR: Authors are <strong>NOT required to pay</strong> an Article Submission Fee.</li> <li class="show">Article processing charges (APCs) / Article Publication Fee: <strong>FREE</strong> is <strong>accepted for publication</strong>.</li> </ul> </div> <div style="text-align: justify;"> <p align="justify">The Jurnal Bio-Geo Material Dan Energi is a scientific periodical dedicated to the study of Biology-Geology in the realms of Materials and Energy. Its primary objective is to provide a platform for researchers in this domain to disseminate their unique research, thereby contributing to the advancement and innovation in bio and geo materials as well as energy. With a biannual publication schedule in March and September, the journal is accessible online at <a href="https://online-journal.unja.ac.id/bigme/index" target="_new">https://online-journal.unja.ac.id/bigme/index</a>, and physical copies are also available. Emphasizing originality, the articles are expected to present novel scientific research that has not been previously published. The journal is identified by the e-ISSN 2808-1404 and p-ISSN 2808-1560.</p> </div>PUI BiGME Universitas Jambien-USJurnal Bio-Geo Material Dan Energi2808-1560Evaluation of Physicochemical and Sensory Properties of Composite Flour from Cocoyam and Mungbean and Their Fufu-Like Products
https://online-journal.unja.ac.id/bigme/article/view/33762
<p>This study evaluated the physiochemical and sensory properties of composite flour from cocoyam and mungbean and their <em>fufu</em>-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 <em>fufu-</em>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/cm<sup>2 </sup>(specific gravity), 0.15 to 0.68 % (total titratable acidity) and 1.66 to 1.72 NTU (turbidity). The sensory properties of the <em>fufu</em>-like products made from flour blends of cocoyam and mungbean showed the <em>fufu</em>-like products were generally accepted by the panelists. Therefore, flour and <em>fufu</em>-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.</p>Blessing Offia-OluaKasie OkakpuChidiebere OkakpuUzochukwu OnwuzuruikeO.D Okafor
Copyright (c) 2024 Dr. B.I. Offia-Olua, Kasie Okakpu, Chidiebere Okakpu, Uzochukwu Onwuzuruike, O.D Okafor
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2024-09-042024-09-0442486310.22437/jbigme.v4i2.33762Study on Ratio of Jerbung Shrimp Waste Powder (Fenneropenaeus Merguiensis de Man) and Purple Yam Starch in the Production of Bioplastics
https://online-journal.unja.ac.id/bigme/article/view/36918
<p>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/m<sup>2</sup>.hour.</p>Sri WidiyawatiNazarudinUlyarti
Copyright (c) 2024 Sri Widiyawati, Nazarudin, Ulyarti
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2024-09-042024-09-0442647110.22437/jbigme.v4i2.36918Production and Evaluation of Instant Breakfast Cereals Using Whole Corn, Millet, Sorghum and Rice
https://online-journal.unja.ac.id/bigme/article/view/34009
<p>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 <sup>o</sup>C for 55 minutes and toasting at 250 <sup>o</sup>C 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 <sup>o</sup>C), 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.</p>Chidiebere Okakpukasie OkakpuUC EbereFavour UkpaiOO OnyenweakuNdife
Copyright (c) 2024 Chidiebere Okakpu, Mrs Kasie Okakpu, UC Ebere, Mr. Favour Ukpai, OO Onyenweaku, Ndife
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2024-09-042024-09-0442728310.22437/jbigme.v4i2.34009A Modified Indium-Doped Tin Oxide Glass with Polyaniline-Fe3O4 Nanocomposites for Immunosensing Application
https://online-journal.unja.ac.id/bigme/article/view/36419
Auwal Adamu MahmoudDA AjiyaU BelloM MuhammadRA LawalHU GendeNM Lawal
Copyright (c) 2024 Auwal Adamu Mahmoud, DA Ajiya, U Bello, M Muhammad, RA Lawal, HU Gende, NM Lawal
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2024-09-042024-09-0442849310.22437/jbigme.v4i2.36419The Effect of Purple Sweet Potato Flour (Ipomoea batatas L) as Wheat Flour Substitution on Physicochemical and Sensory Properties of Crackers
https://online-journal.unja.ac.id/bigme/article/view/31613
<p>The changes in main ingredients may affect the characteristics of cracker. This <br />study aimed to determine the effect of purple sweet potato flour as a substitute <br />for wheat flour on the physicochemical and sensory properties of crackers. This <br />study used a Completely Randomized Design (CRD) consisting of 6 levels of <br />purple sweet potato flour concentration as treatment (0%, 10%, 20%, 30%, 40%, <br />and 50%) and 3 replications. The concentration of purple sweet potato flour has <br />shown a significant effect on volume development, brightness value (L*), <br />anthocyanin content, and sensory properties (color, taste and overall acceptance), <br />but has not shown significant effect on the texture and sensory property (texture) <br />of crackers. The substitution of 50% wheat using purple sweet potato flour <br />produced the best crackers with hardness 1098.80 gF, development volume <br />19,33%, L* 72, a* 30, b* 4.33 and the anthocyanin contents of 162.02 mg of <br />Cyanidin 3-glucoside/100g. The cracker contains 6.25% moisture content, 3.00% <br />ash, 7.47% protein, 19.00% fat, 1.00% crude fiber and 64.28% carbohydrate.</p>Mila KurniatiMuhaiminUlyarti
Copyright (c) 2024 Ulyarti, Muhaimin, Mila Kurniati
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2024-09-042024-09-0442949910.22437/jbigme.v4i2.31613