Physico-Chemical And Functional Properties Of Syrups Derived From Oil Palm Trunk (Elaeis guineensis) SAPS Compared With Commercial Syrups

Sulaiman, Syazana (2016) Physico-Chemical And Functional Properties Of Syrups Derived From Oil Palm Trunk (Elaeis guineensis) SAPS Compared With Commercial Syrups. Masters thesis, Universiti Sains Malaysia.

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    Abstract

    Dalam kajian ini, sap kelapa sawit daripada batang yang segar (OPT0sap) dan sap kelapa sawit daripada batang yang disimpan selama 60 hari (OPT60sap) dijadikan sirap. Sap ini diperah menggunakan mesin pemerah khas yang meggabungkan prinsip mengupas, menghancur dah memerah. Sirap daripada batang-batang ini (OPT0sy dan OPT60sy) dibandingkan dengan sirap komersial seperti sirap maple (Msy) dan dua jenis sirap glukosa (G1sy dan G2sy) dari segi sifat-sifat fizikal, kimia dan berfungsi. Sirap nipah (Nsy) digunakan sebagai sirap kawalan. Peratusan penghasilan sirap adalah tinggi bagi OPT60sap dibandingkan dengan sirap-sirap yang lain dengan nilai 11.9 % (vol/vol) tetapi lebih rendah daripada Nsy (13.08 %). Warna kesemua sirap dapat disusun sebagai OPT60sy > OPT0sy > Msy > Nsy > G1sy > G2sy daripada paling gelap kepada paling cerah. Nilai kelikatan OPT0sy dan OPT60sy, 0.99±0.03 dan 0.99±0.07 mPa.s, adalah jauh berbeza daripada kelikatan sirap komersial. Jumlah pepejal larut bagi sirap-sirap dalam kajan ini adalah diantara 66 sehingga 82 ˚Brix. Jumlah air di dalam semua sirap adalah dalam lingkungan 20% hingga 31%. Berdasarkan kajian jumlah gula, gula utama di dalam OPT0sy, OPT60sy dan G2sy adalah glukosa, manakala sukrosa adalah gula utama di dalam Nsy dan Msy, dan maltosa adalah gula utama bagi G1sy. In this study, freshly squeezed oil palm trunk sap (OPT0sap) and 60 days stored oil palm trunk sap (OPT60sap) was processed to produce syrup. The saps were collected using a squeezing machine that designed with principles of peeling, shredding and squeezing. The respective syrups (OPT0sy and OPT60sy) were compared to commercial syrups of maple (Msy) and two types of glucose (G1sy and G2sy) in terms of physico-chemical and functional properties. Nipa syrup (Nsy) was used as control. The yield percentage for production of OPT0sy was high as compared to other syrups with 11.9 % (vol/vol), but lower than Nsy (13.08 %). The colour of the syrups ranked as OPT60sy > OPT0sy > Msy > Nsy > G1sy > G2sy from the darkest to lightest. The viscosity of the OPT0sy and OPT60sy, 0.99 ±0.03 and 0.99 ±0.07 mPa.s, were significantly different from all the other syrups. The total soluble solids of all the syrups were in between 66 to 82 ˚Brix. The moisture contents of the syrups were from 20 to 31%. Based on the sugar content analysis, major sugar for OPT0sy, OPT60sy and G2sy was glucose, while major sugar for Nsy and Msy was sucrose, and for G1sy it was maltose.

    Item Type: Thesis (Masters)
    Subjects: T Technology > T Technology (General) > T1-995 Technology(General)
    Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Thesis
    Depositing User: Mr Noorazilan Noordin
    Date Deposited: 03 Mar 2017 16:29
    Last Modified: 17 Apr 2017 14:52
    URI: http://eprints.usm.my/id/eprint/32302

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