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Elucidation of the mechanism of enzymatic browning inhibitation of the sap from oil palm trunk by chemical method / Mohd. Khairul Anuar Samsudin

By:

Mohd. Khairul Anuar Samsudin

Material type: Text

TextPublication details: Kuantan, Pahang : UMP, 2010Description: xiv, 74 p. : ill. (some col.) ; 30 cm. + 1 CD-ROMISBN:

THE0004750(Local)

Subject(s):

Dissertation note: Project paper (Bachelor of of Chemical Engineering) -- Universiti Malaysia Pahang - 2010 Abstract: Objective of this research is to find and explain how chemical prevents enzymatic browning to occur. There are three stages in the experiment for this research, first is obtain the oil palm sap and let it react with air and observe the changes of the color of oil palm sap. Second steage is obtain the oil palm sap sample and test it with sellected chemical which is Ascobic Acid (AA), Citric Acid (CA), L-cystien (LC), Sodium Chlorite (SC) and Catechol (CAT). The last stages of this research is analysis the oil palm sap, observation in color changes of the sap for 12 hour and 24 hour, measures absorbance from the UV range of the oil palm sap and using FTIR. Since browning reaction initiated by the enzymatic oxidation of Monophenol to 0-Diphenol than Quinines, non enzymatic browning polmerization of Quinines lead to the formation of the pigmen that cause change in color of the sap. Result of the first stages of the experiment show the enzymatic browning occurs to oil palm sap with change of color of sap within 24 hour. For second stage of the experiment show AA, CA and LC show the positive result which the lowest concentration of selected chemical give change of sap color and high concentration of selected chemical does not change the original color of the sap after 24 hour. CAT and SC show the negative result which the higest concentration of CAT changes the sap color darker and highest concentration of SC change the actual sap color to other color. Result from the analysis using FTIR and Uv- Vis analysis show there are posibility all of the sample have phenolic compound that can cause the enzymatic browning . When comparing result with control mesure of FTIR with FTIR of the inhibitor, result of ascorbic acid is most prefarable to be inhibitor of browning agent for oil palm sap.

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Holdings ( 2 )
Title notes ( 3 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Final Year Report	UMPLIB GAMBANG	TP372.55.E59 K43 2010 rs Bc. (Browse shelf(Opens below))	1	Not for loan		0000060933
Final Year Report	UMPLIB GAMBANG	CD 5631 \| TP372.55.E59 K43 2010 rs Bc. (Browse shelf(Opens below))	1	Not for loan		0000060934

Project paper (Bachelor of of Chemical Engineering) -- Universiti Malaysia Pahang - 2010

Bibliography : p. 63-68

Objective of this research is to find and explain how chemical prevents enzymatic browning to occur. There are three stages in the experiment for this research, first is obtain the oil palm sap and let it react with air and observe the changes of the color of oil palm sap. Second steage is obtain the oil palm sap sample and test it with sellected chemical which is Ascobic Acid (AA), Citric Acid (CA), L-cystien (LC), Sodium Chlorite (SC) and Catechol (CAT). The last stages of this research is analysis the oil palm sap, observation in color changes of the sap for 12 hour and 24 hour, measures absorbance from the UV range of the oil palm sap and using FTIR. Since browning reaction initiated by the enzymatic oxidation of Monophenol to 0-Diphenol than Quinines, non enzymatic browning polmerization of Quinines lead to the formation of the pigmen that cause change in color of the sap. Result of the first stages of the experiment show the enzymatic browning occurs to oil palm sap with change of color of sap within 24 hour. For second stage of the experiment show AA, CA and LC show the positive result which the lowest concentration of selected chemical give change of sap color and high concentration of selected chemical does not change the original color of the sap after 24 hour. CAT and SC show the negative result which the higest concentration of CAT changes the sap color darker and highest concentration of SC change the actual sap color to other color. Result from the analysis using FTIR and Uv- Vis analysis show there are posibility all of the sample have phenolic compound that can cause the enzymatic browning . When comparing result with control mesure of FTIR with FTIR of the inhibitor, result of ascorbic acid is most prefarable to be inhibitor of browning agent for oil palm sap.