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.
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.
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