Effects Of Peeling And Calamansi (Citrofortunella Microcarpa) Juice Addition On The Quality Parameter Of Fresh And Pasteurized Sugarcane (Saccharum Officinarum) Juice

Fresh sugarcane juice is popular in Malaysia. However, it is susceptible to chemical changes and microbial spoilage that occur due to oxidation and contamination. Marketability of sugarcane juice is limited due to the unattractive dark colour caused by chemical changes. This study was conducted to d...

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Main Author:	Noor, Noor Afiqah Md
Format:	Thesis
Language:	English
Published:	2020
Subjects:	T11.95-12.5 Industrial directories
Online Access:	http://eprints.usm.my/54731/1/NOOR%20AFIQAH%20BINTI%20MD%20NOOR%20-%20TESIS%20cut.pdf
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id	my-usm-ep.54731
record_format	uketd_dc
spelling	my-usm-ep.547312022-09-15T07:49:43Z Effects Of Peeling And Calamansi (Citrofortunella Microcarpa) Juice Addition On The Quality Parameter Of Fresh And Pasteurized Sugarcane (Saccharum Officinarum) Juice 2020-07 Noor, Noor Afiqah Md T11.95-12.5 Industrial directories Fresh sugarcane juice is popular in Malaysia. However, it is susceptible to chemical changes and microbial spoilage that occur due to oxidation and contamination. Marketability of sugarcane juice is limited due to the unattractive dark colour caused by chemical changes. This study was conducted to determine the effects of peeling and calamansi juice addition on the quality parameters of fresh and pasteurized sugarcane juice. First part of the study was conducted to investigate the microbiological count of fresh sugarcane juice obtained from vendors located in Penang. The total plate count (TPC) of sugarcane juice obtained from vendors ranged from 4.89-7.40 Log CFU/mL, total coliforms (TC) of 38-1100 MPN/mL and faecal coliform (FC) of 3-75 MPN/mL. Result showed that TPC, TC and FC of sugarcane juice that was peeled before pressing was lower than unpeeled sugarcane juice. The second and third part were carried out to determine the effects of peeling and calamansi juice addition (1.0%, 1.5% and 3.0%) on the physicochemical, antioxidant, and microbiological properties of fresh and pasteurized (70ºC for 10 minutes) sugarcane juice respectively. Sugarcane peel consists of polyphenolic compounds such as anthocyanin that contribute to colour and antioxidant of juice. Therefore, fresh and pasteurized sugarcane juice pressed without its peel produced significantly (P<0.05) higher Lightness (L*) value but lower antioxidant properties. Fresh sugarcane juice pressed without its peel showed significantly (P<0.05) lower microbial count compared to sugarcane juice pressed with its peel. 2020-07 Thesis http://eprints.usm.my/54731/ http://eprints.usm.my/54731/1/NOOR%20AFIQAH%20BINTI%20MD%20NOOR%20-%20TESIS%20cut.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 Noor, Noor Afiqah Md Effects Of Peeling And Calamansi (Citrofortunella Microcarpa) Juice Addition On The Quality Parameter Of Fresh And Pasteurized Sugarcane (Saccharum Officinarum) Juice
description	Fresh sugarcane juice is popular in Malaysia. However, it is susceptible to chemical changes and microbial spoilage that occur due to oxidation and contamination. Marketability of sugarcane juice is limited due to the unattractive dark colour caused by chemical changes. This study was conducted to determine the effects of peeling and calamansi juice addition on the quality parameters of fresh and pasteurized sugarcane juice. First part of the study was conducted to investigate the microbiological count of fresh sugarcane juice obtained from vendors located in Penang. The total plate count (TPC) of sugarcane juice obtained from vendors ranged from 4.89-7.40 Log CFU/mL, total coliforms (TC) of 38-1100 MPN/mL and faecal coliform (FC) of 3-75 MPN/mL. Result showed that TPC, TC and FC of sugarcane juice that was peeled before pressing was lower than unpeeled sugarcane juice. The second and third part were carried out to determine the effects of peeling and calamansi juice addition (1.0%, 1.5% and 3.0%) on the physicochemical, antioxidant, and microbiological properties of fresh and pasteurized (70ºC for 10 minutes) sugarcane juice respectively. Sugarcane peel consists of polyphenolic compounds such as anthocyanin that contribute to colour and antioxidant of juice. Therefore, fresh and pasteurized sugarcane juice pressed without its peel produced significantly (P<0.05) higher Lightness (L*) value but lower antioxidant properties. Fresh sugarcane juice pressed without its peel showed significantly (P<0.05) lower microbial count compared to sugarcane juice pressed with its peel.
format	Thesis
qualification_level	Master's degree
author	Noor, Noor Afiqah Md
author_facet	Noor, Noor Afiqah Md
author_sort	Noor, Noor Afiqah Md
title	Effects Of Peeling And Calamansi (Citrofortunella Microcarpa) Juice Addition On The Quality Parameter Of Fresh And Pasteurized Sugarcane (Saccharum Officinarum) Juice
title_short	Effects Of Peeling And Calamansi (Citrofortunella Microcarpa) Juice Addition On The Quality Parameter Of Fresh And Pasteurized Sugarcane (Saccharum Officinarum) Juice
title_full	Effects Of Peeling And Calamansi (Citrofortunella Microcarpa) Juice Addition On The Quality Parameter Of Fresh And Pasteurized Sugarcane (Saccharum Officinarum) Juice
title_fullStr	Effects Of Peeling And Calamansi (Citrofortunella Microcarpa) Juice Addition On The Quality Parameter Of Fresh And Pasteurized Sugarcane (Saccharum Officinarum) Juice
title_full_unstemmed	Effects Of Peeling And Calamansi (Citrofortunella Microcarpa) Juice Addition On The Quality Parameter Of Fresh And Pasteurized Sugarcane (Saccharum Officinarum) Juice
title_sort	effects of peeling and calamansi (citrofortunella microcarpa) juice addition on the quality parameter of fresh and pasteurized sugarcane (saccharum officinarum) juice
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2020
url	http://eprints.usm.my/54731/1/NOOR%20AFIQAH%20BINTI%20MD%20NOOR%20-%20TESIS%20cut.pdf
_version_	1747822291708805120

Effects Of Peeling And Calamansi (Citrofortunella Microcarpa) Juice Addition On The Quality Parameter Of Fresh And Pasteurized Sugarcane (Saccharum Officinarum) Juice

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