Pannadhika, Adeline (2015) Application of rambutan (nephelium lappaceum l.) peel and its ethyl acetic extract to coconut (cocos nucifera l.) sap to inhibit alcoholic fermentation for sugar production. Bachelor thesis, Universitas Pelita Harapan.
![Title [thumbnail of Title]](http://repository.uph.edu/style/images/fileicons/text.png)
Title.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (1MB)
![Abstract [thumbnail of Abstract]](http://repository.uph.edu/style/images/fileicons/text.png)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (150kB)
![ToC [thumbnail of ToC]](http://repository.uph.edu/style/images/fileicons/text.png)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (284kB)
![Chapter1 [thumbnail of Chapter1]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (270kB)
![Chapter2 [thumbnail of Chapter2]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (453kB)
![Chapter3 [thumbnail of Chapter3]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (446kB)
![Chapter4 [thumbnail of Chapter4]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (367kB)
![Chapter5 [thumbnail of Chapter5]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (152kB)
![Bibliography [thumbnail of Bibliography]](http://repository.uph.edu/style/images/fileicons/text.png)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (168kB)
![Appendices [thumbnail of Appendices]](http://repository.uph.edu/style/images/fileicons/text.png)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (1MB)
![Publication-Agreement [thumbnail of Publication-Agreement]](http://repository.uph.edu/style/images/fileicons/text.png)
Publication-Agreement.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (825kB)
Abstract
The rambutan (Nephelium lappaceum L.) peels and its extract have been reported
to contain bioactive compounds that promote fermentation inhibition activities.
This research was aimed to investigate the rambutan peel and its extract as a
potential natural fermentation inhibitor to inhibit alcohol fermentation in coconut
(Cocos nucifera L.) sap for sugar production. Rambutan peels were prepared as
size-reduced fresh rambutan peels and as extract of rambutan peels, which was
obtained by maceration using ethyl acetate as solvent. The size-reduced rambutan
peel with concentrations of 45, 50, and 55% (w/v, wb) and/or rambutan peel
ethyl acetic extract with concentrations of 1, 2, 3, and 4% (w/v, db) were then
applied to fresh coconut sap which was fermented for 7 days. Physicochemical
properties of the sap including pH, total dissolved solids, total titratable acidity,
total reducing sugar, total sugar and alcohol content were analyzed on day 0, 1,
2, 3, 4, 5, and 7, and microbial counts were determined on day 0, 1, 3, 5, and 7.
The alcohol content of coconut saps treated with size-reduced rambutan peels
with concentration 45, 50 and 55% on day seven (3.06±0.34%, 2.67±0.21%, and
2.33±0.07%, respectively) were significantly lower than control (4.40±0.39%),
whereas the alcohol content of coconut sap treated with ethyl acetic rambutan
peel extracts with concentration 1, 2, 3, and 4% on day seven (3.99±0.13%,
2.56±0.05%, 1.10±0.21%, and 1.12±0.06%, respectively were also significantly
lower than control (6.00±0.44%). These results demonstrated that size-reduced
peels and ethyl acetic rambutan peel extract successfully inhibited alcohol
fermentation in coconut sap. In further study, coconut saps treated with size
reduced peels and ethyl acetic peel extracts which were chosen based on their low
alcohol content and high total sugar content during fermentation time, and were
cooked into coconut sugar. Coconut sap treated with size-reduced peel 45% on
day two exhibited the lowest total sugar content (24.27±0.79%) of the sugar
product; coconut sap treated with ethyl acetic peel extracts 3% on day four
exhibited the highest total sugar content (37.19±2.02%) of the sugar product,
although this was still significantly lower than control (54.54±0.40%). Taken all
together, it may be recommended that the sugar produced may be used for food
products which are not intended as hard texture food
Item Type: | Thesis (Bachelor) |
---|---|
Creators: | Creators NIM Email ORCID Pannadhika, Adeline NIM03420110038 ABHINITYA@HOTMAIL.COM UNSPECIFIED |
Contributors: | Contribution Contributors NIDN/NIDK Email Thesis advisor Pokatong, Wilbur Donald Raymond NIDN0002106402 UNSPECIFIED Thesis advisor Halim, Yuniwaty NIDN0303068501 UNSPECIFIED |
Additional Information: | SK 34-11 PAN a |
Uncontrolled Keywords: | coconut sap ; fermentation inhibitor ; rambutan peel ; alcoholic fermentation |
Subjects: | T Technology > TP Chemical technology > TP368-456 Food processing and manufacture |
Divisions: | University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology |
Depositing User: | Users 17 not found. |
Date Deposited: | 16 Oct 2018 08:03 |
Last Modified: | 30 Sep 2021 07:30 |
URI: | http://repository.uph.edu/id/eprint/1828 |