DSpace Collection:http://hdl.handle.net/123456789/7622024-03-29T06:32:18Z2024-03-29T06:32:18ZEXTRACTION OF ALCOHOL INSOLUBLE SOLIDS FROM BANANA PEEL AND FLESH AS GELLING AGENT IN PRODUCTION OF PINEAPPLES JAMILYA NASUHA BINTI IBRAHIMhttp://hdl.handle.net/123456789/94242015-12-29T04:22:51Z2015-03-04T00:00:00ZTitle: EXTRACTION OF ALCOHOL INSOLUBLE SOLIDS FROM BANANA PEEL AND FLESH AS GELLING AGENT IN PRODUCTION OF PINEAPPLES JAM
Authors: ILYA NASUHA BINTI IBRAHIM
Abstract: Banana peel and puree were used for obtaining Alcohol Insoluble solids (AIS)
in banana cell walls. This study aimed to extracted AIS yield and its utilization used
in the production of jam. AIS contains 1% in 100g of sample. The sample were used
in three concentration for three sample at different time to observe efficiency of AIS.
The AIS obtained from these methods was compared in terms of yield and
physiochemical properties. The yield gave for unripe peel gave 7.3% (90 minutes) and
14% (120 minutes), for ripe peel gave yield 6.8% (90minutes) and 11.1% (120
minutes), for puree gave 0.8% and 2.22% (90 minutes) and 1.28% (120 minutes),
respectively. The pH values was given no significant differences between pectin
commercial with AIS extracted with pH ranges 3 to 3.5. Physiochemical analysis was
proceed by determination softness jam which concentration of HCl can effect to the
softness/hardness of jam. High acid content can make a jam become soft. It also can
prevent any growth microorganisms. AIS was gave a dark colour on texture of jam
because of any chemical was used during extraction and acid resides are still involved
in jam. Based on research, AIS extracted with high concentration of acid gave the
highest yield of AIS, with high purity and low moisture content.
Description: Diploma of Chemical Engineering (Food)SEPTEMBER 20142015-03-04T00:00:00ZTHE STUDY OF TOTAL CAROTENOID CONTENT IN SWEET POTATO AS A POTENTIAL NATURAL FOOD COLORINGMASTURAH BT T.PETER @ MUSTAFAhttp://hdl.handle.net/123456789/94232015-12-29T04:22:51Z2015-03-04T00:00:00ZTitle: THE STUDY OF TOTAL CAROTENOID CONTENT IN SWEET POTATO AS A POTENTIAL NATURAL FOOD COLORING
Authors: MASTURAH BT T.PETER @ MUSTAFA
Abstract: Sweet potato or scientifically known as Ipomea Batatas is one of the source of the
carotenoid. The main objective of this study are to extract the carotenoid content in sweet
potato, to determine the suitable and most efficient solvent and extraction time to extract
carotenoid content from sweet potato, and to determine the color of the carotenoid
content in sweet potato. Initially, the experiment was performed for extraction of
carotenoid to determine the suitable solvent used. Two solvent are used which is Ethanol
solvent and combination of Acetone and Petroleum Ether solvent. The result shows that
ethanol solvent has extracted 189.1713±13.167 µg/g of carotenoid content and
combination of Acetone and Petroleum Ether has extracted 583.436±53.644µg/g of
carotenoid content from sweet potato. After that the experiment was proceeds with
extraction of carotenoid at different extraction time which is 30 minutes and 60 minutes
with constant volume of 400 ml. The result shows that at 30 minutes,
196.6167±17.1839µg/g of carotenoids content was extracted by using Ethanol solvent
and 201.5091±4.160 µg/g of carotenoids content was extracted by using combination of
Acetone and Petroleum Ether solvent while at 60 minutes it shows that Ethanol solvent
has extract 187.925±3.375 µg/g of carotenoids content and combination of Acetone and
Petroleum Ether solvent has extract 197.0152±5.910 µg/g of carotenoids content from
sweet potato. lastly, the experiment was continued with determination of color for the
carotenoid by using Chroma meter and the result show that carotenoid obtained
23.54±2.12 for *L scale, -1.60±0.37 for *a scale and 7.68±1.99 for *b scale by extraction
using Ethanol solvent while for extraction using combination of Acetone and Petroleum
Ether solvent the value obtained for *L scale is 23.03±2.03, for *a scale is -1.69±0.41 and
for *b scale is 7.70±2.70.this result indicated carotenoid content from sweet potato was
dark yellow in color. This study concluded that carotenoids content in sweet potato has
potential to replace artificial food coloring in food since it color was closely similar with
sunset yellow artificial colorant.
Description: Diploma of Chemical Engineering Technology (Food)SEPTEMBER 20142015-03-04T00:00:00ZGLUCOSE PRODUCTION FROM BANANA PEEL BY ACID HYDROLYSISHANNAH FAIRUZ BINTI HAMDANhttp://hdl.handle.net/123456789/94222015-12-29T04:22:51Z2015-03-04T00:00:00ZTitle: GLUCOSE PRODUCTION FROM BANANA PEEL BY ACID HYDROLYSIS
Authors: HANNAH FAIRUZ BINTI HAMDAN
Abstract: This research aim is to study the production of glucose concentration in banana
peel by acid hydrolysis, the influence of acid concentration and temperature on the
glucose concentration and to study the effect of acid concentration and temperature on
ash determination were studied. Initially, banana peel was hydrolyzed by hydrochloric
acid with 1% and 2% at temperature of 70°C and 80°C to produce glucose and the
amount of glucose produced was determined by Ultraviolet–visible spectroscopy(UV
VIS).Next, ash determination of before and after hydrolysis were conducted to determine
the minerals content in peel.
On the effect of acid on hydrolysis, the concentration of glucose at 1% was
446.97 mg/mL whereas the concentration of glucose at 2% of acid was 1018.94 mg/mL.
Concentration of glucose increased with an increasing percentage of acid at 80°C. The
concentration of glucose at 1% was 1536.37 mg/mL while the concentration of glucose at
2% of acid was 1599.24 mg/mL. On the other hand of the effect of temperature on acid
hydrolysis, the results obtained from the experiment stated that 80°C of temperature has
higher efficiency than 70°C in the production of glucose by acid hydrolysis. Temperature
greatly affects on the process of hydrolysis of glucose. By increasing the temperature,
concentration of glucose increases. This is because cell wall of banana is very complex to
breakdown and needed a high temperature to break it down into simpler constituent,
glucose.
The percentage of ash obtained before hydrolysis was 10.00% with a standard
deviation of 0.45. The percentage of ash for after sample undergoes acid hydrolysis.For the first sample with temperature of 70°C and 1% of hydrochloric acid, the ash
percentage was 6.67%. Next for 70°C with 2% of acid, ash percentage obtained was
4.67%. 80°C of temperature with 1% hydrochloric acid has 5.33% of ash percentage
whereas 80°C with 2% obtained an ash percentage of 4.00%.
This research concluded that high concentration of acid and high temperature will
increase the rate of acid hydrolysis which will increase the glucose concentration
obtained. It is also concluded that high acid and temp increase efficiency in the
production of glucose. In addition, the percentage of ash obtained before the sample is
hydrolyzed was higher than after acid hydrolysis was conducted. The presence of the acid
might eliminate the mineral contents in the banana peel made the decreasing percentage
of ash in the peel.
Description: Diploma of Chemical Engineering Technology (Food)SEPTEMBER 20142015-03-04T00:00:00ZELECTRICITY GENERATION DURING DOMESTIC WASTEWATER TREATMENT BY USING MICROBIAL FUEL CELLIRNA BINTI RUSLIhttp://hdl.handle.net/123456789/89662015-12-29T04:22:51Z2014-12-10T00:00:00ZTitle: ELECTRICITY GENERATION DURING DOMESTIC WASTEWATER TREATMENT BY USING MICROBIAL FUEL CELL
Authors: IRNA BINTI RUSLI
Abstract: Microbial Fuel Cells (MFCs) have gained a lot of attention recently as a mode of converting organic matter into electricity. The main objectives of this study are to produce electricity and at the same time accomplishing the secondary wastewater treatment. Typical MFC consists of an anaerobic anode chamber and an aerobic cathode chamber which are separated by salt bridge. Electricity is generated through microbial catalysis at the anode under anaerobic conditions and the reduction of terminal electron acceptor most likely oxygen at the cathode. Besides, the study also covered scopes the characteristics of wastewater in MFCs. Four types of wastewater had been selected in industrial nearby. The performance electrodes are one of the most important aspects in the design of MFCs. In this study, carbon cloth was use as electrodes. The graph of the effect of types of wastewater over time and the graph of the effect of parameters such as pH, biochemical oxygen demand (BOD) and chemical oxygen demand (COD) are analyzed and compared in order to obtain high electricity production. The highest current had been recorded by using wastewater PK Agro-Industrial Products (M) Sdn. Bhd. which was 83.4 mV while low of current had been produced when using wastewater Syarikat Air Melaka Berhad (SAMB) as anode medium. This is because high concentration of micronutrients might contain in the wastewater Agro which was essential for the survival of bacteria. The performance of MFC can be also influenced by the pH, BOD and COD. The MFC technology is evaluated relative to current alternatives for energy generation.2014-12-10T00:00:00Z