Effects Of Fermentation And Roasting Treatment On Fat Of Rambutan (Nephelium Lappaceum) Seed And Its Potential Utilization As Confectionery Fat
Rambutan (Nephelium lappaceum L.) is popular exotic fruit native to Malaysia and Indonesia which usually consumed fresh after harvested. Today, rambutan is already commercialized for the production of canned fruit, juice, jam, jellies, and marmalades. As the production of rambutan products inc...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2013
|
| Subjects: | |
| Online Access: | http://eprints.usm.my/43868/1/Noor%20Ariefandie%20Febrianto24.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
my-usm-ep.43868 |
|---|---|
| record_format |
uketd_dc |
| spelling |
my-usm-ep.438682019-04-12T05:26:10Z Effects Of Fermentation And Roasting Treatment On Fat Of Rambutan (Nephelium Lappaceum) Seed And Its Potential Utilization As Confectionery Fat 2013-08 Febrianto, Noor Ariefandie T11.95-12.5 Industrial directories Rambutan (Nephelium lappaceum L.) is popular exotic fruit native to Malaysia and Indonesia which usually consumed fresh after harvested. Today, rambutan is already commercialized for the production of canned fruit, juice, jam, jellies, and marmalades. As the production of rambutan products increase, byproduct issues also become one of the problems that need to be solved. Rambutan seed is one of rambutan by-product that has a potential to be utilized, especially as rambutan seed fat (RSF). This research was carried out to study the prospect of fermentation and roasting pretreatment on rambutan seed to increase the value-added properties of rambutan seed fat. Rambutan seeds were fermented for 3, 6, 9, and 12 days and followed by roasting at 150˚C for 30 minutes. The extraction of RSF was carried out physically using a screw-press machine. Fermentation and/or roasting treatment carried out on rambutan seed significantly altered the physicochemical properties of rambutan seed fat. Fermentation not more than 9 days followed by the roasting process resulted in RSF with higher consistency, crystallization and melting points but lower thermal stability than unfermented RSF. The treatments also significantly increased the antioxidant activity of RSF. In addition, value-added properties such as desirable pyrazine flavor were also observed to be developed by the fermentation and roasting treatment. Six days of fermentation process followed by roasting has been observed to exhibit desirable characteristic of RSF. 2013-08 Thesis http://eprints.usm.my/43868/ http://eprints.usm.my/43868/1/Noor%20Ariefandie%20Febrianto24.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri |
| institution |
Universiti Sains Malaysia |
| collection |
USM Institutional Repository |
| language |
English |
| topic |
T11.95-12.5 Industrial directories |
| spellingShingle |
T11.95-12.5 Industrial directories Febrianto, Noor Ariefandie Effects Of Fermentation And Roasting Treatment On Fat Of Rambutan (Nephelium Lappaceum) Seed And Its Potential Utilization As Confectionery Fat |
| description |
Rambutan (Nephelium lappaceum L.) is popular exotic fruit native to
Malaysia and Indonesia which usually consumed fresh after harvested. Today,
rambutan is already commercialized for the production of canned fruit, juice, jam,
jellies, and marmalades. As the production of rambutan products increase, byproduct
issues also become one of the problems that need to be solved. Rambutan
seed is one of rambutan by-product that has a potential to be utilized, especially as
rambutan seed fat (RSF). This research was carried out to study the prospect of
fermentation and roasting pretreatment on rambutan seed to increase the value-added
properties of rambutan seed fat. Rambutan seeds were fermented for 3, 6, 9, and 12
days and followed by roasting at 150˚C for 30 minutes. The extraction of RSF was
carried out physically using a screw-press machine. Fermentation and/or roasting
treatment carried out on rambutan seed significantly altered the physicochemical
properties of rambutan seed fat. Fermentation not more than 9 days followed by the
roasting process resulted in RSF with higher consistency, crystallization and melting
points but lower thermal stability than unfermented RSF. The treatments also
significantly increased the antioxidant activity of RSF. In addition, value-added
properties such as desirable pyrazine flavor were also observed to be developed by
the fermentation and roasting treatment. Six days of fermentation process followed
by roasting has been observed to exhibit desirable characteristic of RSF. |
| format |
Thesis |
| qualification_level |
Master's degree |
| author |
Febrianto, Noor Ariefandie |
| author_facet |
Febrianto, Noor Ariefandie |
| author_sort |
Febrianto, Noor Ariefandie |
| title |
Effects Of Fermentation And Roasting Treatment On Fat Of Rambutan (Nephelium Lappaceum) Seed And Its Potential Utilization As Confectionery Fat |
| title_short |
Effects Of Fermentation And Roasting Treatment On Fat Of Rambutan (Nephelium Lappaceum) Seed And Its Potential Utilization As Confectionery Fat |
| title_full |
Effects Of Fermentation And Roasting Treatment On Fat Of Rambutan (Nephelium Lappaceum) Seed And Its Potential Utilization As Confectionery Fat |
| title_fullStr |
Effects Of Fermentation And Roasting Treatment On Fat Of Rambutan (Nephelium Lappaceum) Seed And Its Potential Utilization As Confectionery Fat |
| title_full_unstemmed |
Effects Of Fermentation And Roasting Treatment On Fat Of Rambutan (Nephelium Lappaceum) Seed And Its Potential Utilization As Confectionery Fat |
| title_sort |
effects of fermentation and roasting treatment on fat of rambutan (nephelium lappaceum) seed and its potential utilization as confectionery fat |
| granting_institution |
Universiti Sains Malaysia |
| granting_department |
Pusat Pengajian Teknologi Industri |
| publishDate |
2013 |
| url |
http://eprints.usm.my/43868/1/Noor%20Ariefandie%20Febrianto24.pdf |
| _version_ |
1747821293259980800 |