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https://ptsldigital.ukm.my/jspui/handle/123456789/459759Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Salma Mohamad Yusop, Dr. | |
| dc.contributor.author | Nor Fazelin Mat Zain (P64399) | |
| dc.date.accessioned | 2023-09-13T09:32:23Z | - |
| dc.date.available | 2023-09-13T09:32:23Z | - |
| dc.date.issued | 2015-02-23 | |
| dc.identifier.other | ukmvital:82031 | |
| dc.identifier.uri | https://ptsldigital.ukm.my/jspui/handle/123456789/459759 | - |
| dc.description | Kulit buah limau bali (Citrus grandis Osbeck) merupakan bahan buangan semulajadi yang berpotensi dalam penghasilan agen pengikat kerana kandungan seratnya yang tinggi. Kajian ini dijalankan untuk menghasilkan dan mencirikan selulosa dan nanoselulosa daripada albedo buah limau bali. Kesan penambahan selulosa dan nanoselulosa sebagai bahan fungsian dalam sistem ringkas pemerapan daging juga telah dikaji. Selulosa dihasilkan dengan rawatan alkali dan proses pelunturan, diikuti oleh penghasilan nanoselulosa melalui proses hidrolisis menggunakan asid sulfurik. Keputusan menunjukkan albedo buah limau bali mengandungi 72.6% karbohidrat, 16.1% lembapan, 6.3% protein, 3.4% abu dan 1.6% lemak. Keputusan mikroskop imbasan elektron (SEM) menunjukkan selulosa mempunyai saiz <500?�m, manakala keputusan mikroskop transisi elektron (TEM) menunjukkan nanoselulosa terhasil berbentuk jarum dan mempunyai diameter saiz 2-6 nm dan panjang 100-150 nm. Spektrum inframerah transformasi Fourier (FTIR) bagi albedo buah limau bali menunjukkan kehadiran getaran C=O pada sekitar 1750 cm-1 telah berjaya disingkirkan selepas rawatan alkali, manakala selulosa dan nanoselulosa menunjukkan kehadiran kumpulan fungsian yang merujuk kepada sebatian selulosa tulen pada 3334, 2902, 1630, 1427, 1030 and 896 cm-1. Analisis pembelauan sinar-X (XRD) menunjukkan selulosa dan nanoselulosa masing-masing mempunyai indeks kehabluran selulosa (CrI) sebanyak 57.5% dan 60.3%. Analisis termogravimetri (TGA) pula mendapati selulosa mempunyai kestabilan termal yang lebih tinggi berbanding nanoselulosa dan degradasi selulosa dan nanoselulosa berlaku pada suhu maksimum 356?�C dan 313?�C. Graf DTG pula menunjukkan selulosa dan nanoselulosa hanya mempunyai satu langkah penguraian dan ini membuktikan ianya terdiri daripada satu sebatian tulen. Kapasiti memegang air (WHC) nanoselulosa adalah lebih tinggi (p < 0.05) iaitu 12.75 g /g, diikuti selulosa komersil (9.05 g/g) dan selulosa terekstrak (8.9 g/g). Keputusan pencirian selulosa dan nanoselulosa daripada albedo buah limau bali menunjukkan potensi untuk diaplikasikan pada sistem pemerapan daging. Keputusan mendapati sampel yang mempunyai garam menunjukkan prestasi pemerapan yang lebih baik berbanding sampel tanpa garam. Penggunaan selulosa sebagai agen pengikat dalam sistem pemerapan tanpa garam adalah lebih berkesan dalam meningkatkan WHC iaitu sebanyak 65.14% berbanding nanoselulosa (63.28%), tetapi nilainya adalah lebih rendah (p < 0.05) berbanding selulosa komersil (66.56%). Keputusan juga menunjukkan penggunaan garam telah meningkatkan nilai WHC sebanyak hampir 10-15% dengan nilai yang paling tinggi (p < 0.05) adalah sampel selulosa komersil diikuti dengan sampel selulosa iaitu masing-masing dengan nilai 81.34% dan 78.70%. Kesimpulannya, selulosa dan nanoselulosa telah berjaya dihasilkan daripada bahan buangan buah limau bali. Analisis fizikal bagi pemerapan daging juga menunjukkan kedua-dua bahan tersebut adalah bahan fungsian yang baik dan perlu dikaji dengan lebih lanjut.,Master/Sarjana,Pomelo (Citrus grandis Osbeck) peel is rich source of fibre and a natural waste material that can be further exploited as binding agent. This study was conducted to extract and characterize cellulose and nanocellulose from pomelo albedo. The effect of incorporating pomelo-based cellulose and nanocellulose as functional ingredient in a simple meat marination system was also evaluated. Cellulose was successfully isolated by using alkali treatment and bleaching process, followed by hydrolysis treatment using sulfuric acid, producing nanocellulose. Results showed that pomelo albedo contains 72.6% carbohydrates, 16.1% moisture, 6.3% protein, 3.4% ash and 1.6% fat. Scanning electron microscope (SEM) analysis confirmed the presence of cellulose with the average size of <500?�m, while the transition electron microscope (TEM) showed that the resulting nanocellulose was in the form of needle-like shape with a diameter of 2-6 nm and a length of 100-150 nm. Fourier transform infrared spectroscopy (FTIR) showed presence C=O streching band around 1750 cm-1 in pomelo albedo disappeared after alkali treatment and both cellulose and nanocellulose confirmed absorption bands characteristic of pure celluloses at 3334, 2902, 1630, 1427, 1030 and 896 cm-1. The crystallinity index (CrI) of the isolated nanocellulose was found considerably higher than that of cellulose with the value of 60.3% and 57.5%, respectively. Thermogravimetric (TGA) revealed the thermal stability of cellulose was higher than nanocellulose and degradation occured at a maximum temperature of 356 ?�C and 313 ?�C, respectively. DTG graph shows both materials and has only one step of degradation and this proved that it is composed of a pure compound. Water holding capacity (WHC) of nanocellulose was also higher (p < 0.05) with the value of 12.75 g/g, followed by commercial cellulose (9.05 g/g) and extracted cellulose (8.9 g/g). The results of characterization of cellulose and nanocellulose from pomelo albedo indicates their possibilities to be applied in a meat marination system. Results showed that the samples marinated with salt have better performance compared to samples without salt. The use of cellulose as a binding agent in marinades system without salt was more effective in improving the WHC with the value of 65.14% compared to nanocellulose (63.28%), but the value was lower than (p < 0.05) commercial cellulose (66.56%). The results also showed that salt consumption has increased the value of WHC by nearly 10-15%, with the highest scores (p < 0.05) are commercial cellulose samples followed by cellulose samples, 81.34% and 78.70% respectively. In conclusion, cellulose and nanocellulose were successfully extracted from pomelo waste. The physical analysis of marinated meat also indicated these materials as new promising functional ingredients that need to be further explored. | |
| dc.language.iso | may | |
| dc.publisher | UKM, Bangi | |
| dc.relation | Faculty of Education / Fakulti Pendidikan | |
| dc.rights | UKM | |
| dc.subject | Citrus grandis Osbeck | |
| dc.subject | Citrus | |
| dc.title | Pencirian selulosa dan nanoselulosa daripada Albedo buah limau bali (Citrus grandis Osbeck) serta aplikasinya sebagai bahan fungsian dalam sistem pemerapan daging | |
| dc.type | theses | |
| dc.format.pages | 96 | |
| dc.identifier.callno | QK495.R98N646 2015 | |
| dc.identifier.barcode | 001890 | |
| Appears in Collections: | Faculty of Education / Fakulti Pendidikan | |
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| File | Description | Size | Format | |
|---|---|---|---|---|
| ukmvital_82031+SOURCE1+SOURCE1.0.PDF Restricted Access | 952.03 kB | Adobe PDF |  View/Open |
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