02825nam a2200253 a 4500 vtls000058085 KUKTEM 20251114204509.0 111229t2010 my a f m 000 0 eng d THE0004750(Local) 201905141120 smfh 201112290945 ida 201112290932 ida 201112290840 ida UMP TP372.55.E59 K43 2010 rs Bc. Mohd. Khairul Anuar Samsudin Elucidation of the mechanism of enzymatic browning inhibitation of the sap from oil palm trunk by chemical method / Mohd. Khairul Anuar Samsudin Kuantan, Pahang : UMP, 2010 xiv, 74 p. : ill. (some col.) ; 30 cm. + 1 CD-ROM 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. Enzymatic browning Vitamin c 0 0 0 1 10000 10000 2019-09-04 0 TP372.55.E59 K43 2010 rs Bc. 0000060933 2019-09-04 00:00:00 1 2019-09-04 PSM 0 0 0 1 10000 10000 2019-09-04 0 CD 5631 | TP372.55.E59 K43 2010 rs Bc. 0000060934 2019-09-04 00:00:00 1 2019-09-04 PSM VIRTUA 3035 3041 VTLSSORT0080*0200*0400*0900*1000*2450*2600*3000*5020*5040*5200*6500*6501*9992