MARC details
| 000 -LEADER |
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| fixed length control field |
02588ntm a2200277 a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
vtls000084821 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
KUKTEM |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20251117113230.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
150113t2014 xn a f m 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
THE0004765(Local) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
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| Level of rules in bibliographic description |
201905151106 |
| Level of effort used to assign nonsubject heading access points |
smfh |
| Level of effort used to assign subject headings |
201712061004 |
| Level of effort used to assign classification |
huda |
| -- |
201501131311 |
| -- |
fawwaz |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
UMP |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
TP416.T3 P73 2014 r Bc. |
| 100 0# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Prakash Nagasvara Ravo |
| 245 10 - TITLE STATEMENT |
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| Title |
Enzymatic production of cassava flour using pectinase/ |
| Statement of responsibility, etc. |
Prakash Nagasvara Ravo |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Kuantan, Pahang : |
| Name of publisher, distributor, etc. |
UMP, |
| Date of publication, distribution, etc. |
2014 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xvi, 65 p. : |
| Other physical details |
ill. ; |
| Dimensions |
30 cm. + |
| Accompanying material |
1 CD-ROM |
| 500 ## - GENERAL NOTE |
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| General note |
Faculty of Chemical & Natural Resources Engineering |
| 502 ## - DISSERTATION NOTE |
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| Dissertation note |
Project paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang – 2014 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Bibliography : p. 50-56 |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
This paper presents the studies of enzymatic activity of pectinase enzyme in liberation of starch from cassava (Manihot esculenta), especially in cassava flour. The starch granules in cassava is hold up by pectin molecules, in which its cell wall can be broken by pectinase enzyme activity. Hence, the assumption is made where the amount of starch released is inversely proportional to amount of pectin molecules left after the enzyme activity. The experiment was designed to determine the optimum condition for the pectinase activity, where parameter of incubation time, temperature, pH of the solution and concentration of enzyme is taken into consideration. The final product, which is the dried cassava powder (flour) is analyzed for equivalent pectin weight by titration method. The flour produced based on optimum conditions was then analyzed for its nutritional content. Analysis of total protein content, moisture content, ash content, crude fat content, crude fiber content were carried out. Based on the experiment, it is found that the optimum condition for pectinase activity is at between 45-50°C temperature, 7 hours of incubation time, pH value of 5 and concentration of 20 mg/ml. At these conditions, the increase in starch release is about 6%, where this value could be higher when more detailed starch assay is carried out. The nutritional profile is also satisfactory, in some cases, very healthy profile, which means the cassava flour fermented with pectinase enzyme have high potential to replace wheat flour |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Cassava |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Cassava flour |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="http://ecollib.ump.edu.my/9671/">http://ecollib.ump.edu.my/9671/</a> |
| Public note |
Access in library only |