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https://ptsldigital.ukm.my/jspui/handle/123456789/499675Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Rusli Daik, Prof. Dr. | - |
| dc.contributor.author | Sjamsiah (P49304) | - |
| dc.date.accessioned | 2023-10-13T09:33:41Z | - |
| dc.date.available | 2023-10-13T09:33:41Z | - |
| dc.date.issued | 2014-10-09 | - |
| dc.identifier.other | ukmvital:80993 | - |
| dc.identifier.uri | https://ptsldigital.ukm.my/jspui/handle/123456789/499675 | - |
| dc.description | Rumpai laut Kappaphycus alvarezii adalah salah satu sumber paling penting sebagai penghasil k-karageenan yang bernilai komersil. Rumpai laut jenis ini banyak dijumpai di Sabah, Malaysia. Struktur polisakarida hidrokoloid rumpai laut berperanan penting dalam membaiki tekstur sama ada dalam makanan/minuman ataupun bukan makanan. Dalam kajian ini, serbuk rumpai laut Kappaphycus alvarezii telah dihasilkan sebagai pengubah kelikatan untuk minuman hidrokoloid. Kaedah pemprosesan secara fizikal telah dibangunkan bagi penghasilan serbuk rumpai laut Kappaphycus alvarezii iaitu melalui pengeringan semburan, pengeringan sejuk-beku dan pengeringan matahari (bahan mentah). Serbuk keringan semburan dan sejuk-beku didapati mempunyai kandungan karageenan yang lebih tinggi, saiz zarah lebih kecil dan keterlarutan yang lebih tinggi berbanding serbuk keringan matahari. Berdasarkan keputusan ini, penentuan sifat fizikokimia ke atas serbuk keringan semburan dan sejuk-beku telah dijalankan. Hasil kajian mendapati bahawa serbuk keringan semburan berwarna lebih putih, kandungan sulfat lebih rendah, kandungan nitrogen (N), sulfur (S), hidrogen (H) dan jisim molekul lebih rendah berbanding dengan serbuk keringan sejuk-beku. Serbuk keringan semburan mempunyai sifat keupayaan membengkak, kekuatan gel, takat lebur gel dan takat beku gel yang lebih tinggi berbanding serbuk keringan sejukbeku. Hasil kajian menunujukkan bahawa serbuk keringan semburan atau dipanggil sebagai Kapparazii Powder TM adalah lebih sesuai digunakan sebagai pengubahsuai kelikatan dalam minuman. Kandungan k-karageenan telah dianalisis menggunakan spektroskopi FTIR, NMR, XRD dan analisis terma. Analisis proksimat, vitamin, mineral dan asid amino menunjukkan serbuk keringan semburan mengandungi nilai pemakanan yang penting bagi kesihatan. Hasil analisis ketoksikan menunjukkan Kapparazii Powder TM adalah bahan yang selamat untuk digunakan sebagai agen pemekat dalam minuman. Hasil analisis reologi menunjukkan kelikatan hidrokoloid Kapparazii Powder TM (0.01 – 1.00% (g/mL)) meningkat dengan meningkatnya kepekatan dan menurun dengan meningkatnya suhu. Kelikatan hidrokoloid Kapparazii Powder TM (0.01 – 1.00% (g/mL)) menurun lebih ketara pada pH rendah (pH 3). Kelikatan hidrokoloid Kapparazii Powder TM (0.01 – 0.10% (g/mL)) menurun dengan kehadiran garam 0.5 – 2.0% (g/mL) dan naik apabila kepekatan Kapparazii Powder TM 1.00% (g/mL). Kelikatan hidrokoloid Kapparazii Powder TM (0.01 – 1.00% (g/mL)) menurun dengan kehadiran gula (5 – 20% (g/mL)). Kapparazii Powder TM telah menunjukkan potensi yang baik sebagai bahan pemekat kelikatan dalam minuman yogurt. Penilaian sensori menunjukkan bahawa kelikatan yang paling disukai adalah yogurt dengan kandungan Kapparazii Powder TM sebesar 0.2%.,Seaweed Kappaphycus alvarezii is amongst the most important resource of the commercially valuable k-carrageenan. This particular type of seaweed is found abundantly in Sabah, Malaysia. The hydrocolloid polysaccharide structure of the seaweed plays an important role in improving texture of food/drinks as well as in non food materials. In this research, the Kappaphycus alvarezii powder seaweed has been produced and used as the viscosity modifier for hydrocolloid drinks. The physical processing method was developed for the production of Kappaphycus alvarezii seaweed powder through spray-drying, freeze-drying and sun-drying. The spray-dried and freeze-dried powder was found to have a higher carrageenan, smaller particle size and higher solubility than sun-dried powder. Based on these results, the determination of the physicochemical properties of the spray-dried and freeze-dried powder were conducted. The spray-dried powder was found to have a whiter colour, lower sulphate content, lower nitrogen (N), sulphur (S) and hydrogen (H) content, and lower molecular mass as compared to the freeze-dried powder. The spray-dried powder had better swelling capability, gel strength, gel melting point, and higher gel gelatinising point than the freeze-dried powder. Thus, the spray-dried powder, or else known as Kapparazii Powder TM was more suitable as viscosity modifier in drinks. The kcarrageenan content was analysed using FTIR, NMR, XRD spectroscopy, and thermal analysis. Proximate, vitamin, mineral, and amino acid analyses showed that the spraydried powder contained nutritional values essential for health. Toxicity analysis results showed that the Kapparazii Powder TM is safe material to be used as thickening agent in drinks. Rheology analysis results showed that the viscosity of Kapparazii Powder TM hydrocolloid (0.01 – 1.00% (g/mL)) increased with increased concentration and decreased with increased temperature. Kapparazii Powder TM viscosity decreased significantly at low pH (pH 3). Kapparazii Powder TM viscosity decreased in the presence of salt when the concentration of Kapparazii Powder TM was 0.01 – 0.10% (g/mL), and increased when the concentration of Kapparazii Powder TM was 1.00% (g/mL). Kapparazii Powder TM viscosity decreased in the presence of sugar. The Kapparazii Powder TM showed good potential as viscosity enhancer in yogurt drinks. The sensory evaluation results showed that the most preferred viscosity was the yogurt with 0.2% Kapparazii Powder TM content.,Ph.D. | - |
| dc.language.iso | may | - |
| dc.publisher | UKM, Bangi | - |
| dc.relation | Faculty of Science and Technology / Fakulti Sains dan Teknologi | - |
| dc.rights | UKM | - |
| dc.subject | Rumpai laut | - |
| dc.subject | Pengubah likatan | - |
| dc.subject | Minuman hidrokoloid | - |
| dc.subject | Dissertations, Academic -- Malaysia | - |
| dc.subject | Universiti Kebangsaan Malaysia -- Dissertations | - |
| dc.title | Penghasilan serbuk rumpai laut Kappaphycus Alvarezii sebagai pengubah kelikatan untuk minuman hidrokoloid | - |
| dc.type | Theses | - |
| dc.format.pages | 187 | - |
| dc.identifier.callno | QK570.2.S564 2014 tesis | - |
| dc.identifier.barcode | 001295 | - |
| Appears in Collections: | Faculty of Science and Technology / Fakulti Sains dan Teknologi | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ukmvital_80993+SOURCE1+SOURCE1.0.PDF Restricted Access | 2.9 MB | Adobe PDF |  View/Open |
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