Effect of different ragi on sugar production and fermentation quality of fermented glutinous rice / Siti Mutheerah Abd Aziz

Fungi diversity analysis of local ragi obtained at different locations was conducted. Then the quality of fermented glutinous rice regarding the glucose content was analysed using High Performance Liquid Chromatography- Evaporator light scattering detector (HPLC-ELSD). This study was conducted since...

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Main Author:	Abd Aziz, Siti Mutheerah
Format:	Thesis
Language:	English
Published:	2008
Online Access:	https://ir.uitm.edu.my/id/eprint/100016/2/100016.pdf
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id	my-uitm-ir.100016
record_format	uketd_dc
spelling	my-uitm-ir.1000162024-08-21T23:32:02Z Effect of different ragi on sugar production and fermentation quality of fermented glutinous rice / Siti Mutheerah Abd Aziz 2008 Abd Aziz, Siti Mutheerah Fungi diversity analysis of local ragi obtained at different locations was conducted. Then the quality of fermented glutinous rice regarding the glucose content was analysed using High Performance Liquid Chromatography- Evaporator light scattering detector (HPLC-ELSD). This study was conducted since there is no literature on the fungi diversity of local ragi, therefore makes it difficult for large scale production of tapai. The significances of this study are it will help to understand the contribution of the different ragi towards tapai quality so that large scale production of tapai is possible. Therefore some improvement can be made and this traditional food maybe someday can successfully be manufactured in factory. Samples were bought from Kedah, Kelantan, Selangor, Perak and Johor. There are 37 trained panelists were used during the Quantitative Descriptive Analysis (QDA) to look at the sweetness intensity of tapai. It was found that the sweetness difference was significant at 1% level while glucose content was significantly difference at 5% level. This study also shows that different location of ragi source have different fungi diversity. Moulds that can be found from the analysis are Rhizopus oligosporus, Rhizopus oryzae, Aspergillus oryzae and Aspergillus flavus while the yeasts are Candida utilis and Saccharomyces cerevisiae. This study also revealed that presence of Rhizopus oligosporus, Rhizopus oryzae, Candida utilis, and Saccharomyces cerevisiae in ragi give the highest glucose production, 55.40%, which also recognised as the sweetest sample by the panelist. 2008 Thesis https://ir.uitm.edu.my/id/eprint/100016/ https://ir.uitm.edu.my/id/eprint/100016/2/100016.pdf text en public degree Universiti Teknologi MARA (UiTM) Faculty of Applied Science
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
description	Fungi diversity analysis of local ragi obtained at different locations was conducted. Then the quality of fermented glutinous rice regarding the glucose content was analysed using High Performance Liquid Chromatography- Evaporator light scattering detector (HPLC-ELSD). This study was conducted since there is no literature on the fungi diversity of local ragi, therefore makes it difficult for large scale production of tapai. The significances of this study are it will help to understand the contribution of the different ragi towards tapai quality so that large scale production of tapai is possible. Therefore some improvement can be made and this traditional food maybe someday can successfully be manufactured in factory. Samples were bought from Kedah, Kelantan, Selangor, Perak and Johor. There are 37 trained panelists were used during the Quantitative Descriptive Analysis (QDA) to look at the sweetness intensity of tapai. It was found that the sweetness difference was significant at 1% level while glucose content was significantly difference at 5% level. This study also shows that different location of ragi source have different fungi diversity. Moulds that can be found from the analysis are Rhizopus oligosporus, Rhizopus oryzae, Aspergillus oryzae and Aspergillus flavus while the yeasts are Candida utilis and Saccharomyces cerevisiae. This study also revealed that presence of Rhizopus oligosporus, Rhizopus oryzae, Candida utilis, and Saccharomyces cerevisiae in ragi give the highest glucose production, 55.40%, which also recognised as the sweetest sample by the panelist.
format	Thesis
qualification_level	Bachelor degree
author	Abd Aziz, Siti Mutheerah
spellingShingle	Abd Aziz, Siti Mutheerah Effect of different ragi on sugar production and fermentation quality of fermented glutinous rice / Siti Mutheerah Abd Aziz
author_facet	Abd Aziz, Siti Mutheerah
author_sort	Abd Aziz, Siti Mutheerah
title	Effect of different ragi on sugar production and fermentation quality of fermented glutinous rice / Siti Mutheerah Abd Aziz
title_short	Effect of different ragi on sugar production and fermentation quality of fermented glutinous rice / Siti Mutheerah Abd Aziz
title_full	Effect of different ragi on sugar production and fermentation quality of fermented glutinous rice / Siti Mutheerah Abd Aziz
title_fullStr	Effect of different ragi on sugar production and fermentation quality of fermented glutinous rice / Siti Mutheerah Abd Aziz
title_full_unstemmed	Effect of different ragi on sugar production and fermentation quality of fermented glutinous rice / Siti Mutheerah Abd Aziz
title_sort	effect of different ragi on sugar production and fermentation quality of fermented glutinous rice / siti mutheerah abd aziz
granting_institution	Universiti Teknologi MARA (UiTM)
granting_department	Faculty of Applied Science
publishDate	2008
url	https://ir.uitm.edu.my/id/eprint/100016/2/100016.pdf
_version_	1811769045737799680

Effect of different ragi on sugar production and fermentation quality of fermented glutinous rice / Siti Mutheerah Abd Aziz

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