•

ir·.'·..... KEMENTERIAN , •. '. '; PENDIDIKAN

MALAYSIA

BORp .. NG FRGS r'::3(R}

FINAL REPORT FUNDAMENTAL RESEARCH GRANT SCHEME (FRGS)

Laporan Akhir Skim Geran Penyelidikan Fundamental (FRGS) Pindaan 112015

A RESEARCH TITLE:

B

Structural, flow mechanism and thermal roperties study of oil palm (Elaeis guineensis) trunk syrup

PHASE & YEAR:

START DATE: 1st December 2013 END DATE: 30th November 2015 EXTENSION PERIOD (DATE): RMC LEVEL:

KPM LEVEL:

PROJECT LEADER: Associate Professor Dr. Fazilah Ariffin IIC I PASSPORT NUMBER: 630930025228

PROJECT MEMBERS: 1. Professor Rokiah Hashim (including GRA) 2. Professor Abd Karim Alias

ACHIEVEMENT PERCENTAGE

Project progress according to milestones achieved up to this period

0-50% 51 -75%

Percentage (please state #%)

Number of articlesl manuscriptsl books

RESEARCH OUTPUT

Indexed Journal

1. Physico-chemical properties of oil palm trunk syrup (elaeis guineensis) and nipa syrups. Journal of Food and Bioproducts Processing (submitted)

(Please attach the First Page 2. of Publication)

PHYSICAL AND SENSORIAL ANALYSIS OF TOFFEE INCORPORATED WITH OIL PALM

Conference Proceeding (Please attach the First Page of Publication)

TRUNK SYRUP. Journal: Food Quality and Preference (submitted)

International

1. INNOVAFOOD 2014, Park Royal, Penang. Physico­chemical Properties of Oil Palm Trunk Syrup. Fazilah, A., Rokiah, H., Abdul Karim,. A., Syazana, S. (2014) INNOVA FOOD Conference Proceeding.

2. ICBES 2014, South Korea. Comparative analysis of physico-chemical properties of oil palm trunk syrups and commercially available syrups. Fazilah, A., Rokiah, H., Abdul Karim, A., S azana, S. 2014. APBCEE

76 -100%

100%

Non-Indexed Journal

National

~~--------------------~-----------.--------------~--~--------~----------------~

Intellectual Property (Please specify)

Procedia. 3. QID Food 2015, Padang, Indonesia. Physical and

Chemical Properties of Oil Palm Trunk and Nipa Saps. Fazilah, A" Rokiah , H., Abdul Karim, A., Syazana, S. 2015 . aiD Food Conference Proceedin .

HUMAN CAPITAL DEVELOPMENT

Human Capital Others

r---------------------.---------------------------~ (please On-going Graduated specify)

Number

Citizen

No. PHD STUDENT

Student Fullname: IC ! Passport No:

Student ID:

No. MASTER STUDENT

Student Fullname: IC ! Passport No:

Student ID:

No. UNDERGRADUATE STUDENT

Student Fullname: Ie! Passport No:

Student ID:

Total

~~<_' ;-;_;;_~ ;jt1~:_::~~~'._

'E.XPEN &ft:(;j:

Malaysian Non

Mala sian

" Budget Approved (Peruntukan diluluskan) : RM 78,000 Amount Spent (Jumlah Perbelanjaan) : RM 77,002.4

Balance (8aki) Percentage of Amount Spent (Peratusan Belanja)

ADDITioRAb;: (Aktiviti Peij~~~i

D International

Activit

(e.g: Course! Seminarl Symposium! Conference! Workshopl Site Visit)

National

RM 997.54 98.7%

Malaysian

Syazana bt Sulaiman (waiting for viva) 870730-38-5344 P-I M0056!11 R

2

1. Loi Hui Oin 900921-07-5706

2. Maryam bt Azizan 901102-02-5494

3

Activity Date (Month, Year)

Non Mala sian

Or anizer

Organizer

(e.g: Course! Seminar! Symposiuml Conferencel Workshopl Site Visit)

E PROBLEMS 1'~"oJl"'':

F

G

The thermal properties study of oil palm trunk syrup cannot being conducted because of mechanical constrain. The syrup swell during experiment and overflow from the sample cell thus affects the instrument. Instrument = TGA (thermogravimetric analyser)

Oil palm plantation has taken up to 20% of agricultural land in Malaysia. During replantation, the oil palm tree is cut down and this is producing a large amount of biomass waste. The saps from the trunk were studied to have a high content of sugar that is increasing as the trunk stored until 60 days. In this study, freshly squeezed oil palm trunk sap (OPTOsap) and 60 days stored oil palm trunk sap (OPT60sap) was processed to produce syrup. Based on the sugar content analysis, major sugar for OPTOsy and OPT60sy was glucose and fructose. The OPTOsy and OPT60sy have high total phenolic content of 825.348 and 885.565 rng GAE/100g. Free radical scavenging activities of OPTOsy and OPT60sy were 79.387±0.891 and 83.873±0.623 VCEAC rng/100g and 122.922±1.380 and 129.867±0.964 TEAC mg/100g respectively. The flow behaviour of OPTOsy and OPT60sy was best fit to Herschel-Bulkley fluid model. However, their viscosities were not dependent on the shear rate at high temperature. The viscosities of the syrups were lower at higher temperature showing same flow behaviour as maple and glucose syrup. For FTIR analysis, the outcome spectrum for OPT syrups were different to maple and glucose syrup (no peak at 900 crn-1 regions) thus it can be used as a tool to differentiate between the syrups.

Dat~ : J I' \ l ~ m 6 Tankh

Project Leader's Sign Tandatangan Ketua Projek

H COMM

Date:

PROF. DR LEE KEAT TEONG p . , Pengarah

eJaba! PengtJrusan & Kreativiti p , . Universiti Sains MalaYSi:nye/ldlkan

Signature: Tandatangan:

Name: Nama:

Tarikh:

Y'our recent 5ubrll ISs i"J('\ ~ : ()

ees.fbp.O.3693cb.01328d35@eesmail.elsevier.com on behalf of Food and Bioproducts Processing <fbp@elsevier.com> Tue 12/01/2016 18:46

To: Fazilah Ariffin <fazilah@usm.my>;

Dear Dr. Assoc. Prof. Dr. Fazilah Ariffin,

You have been listed as a Co-Author of the following submission:

Journal: Food and Bioproducts Processing Corresponding Author: Hanisah Kamilah

Co-Authors: Syazana Sulaiman; Prof. Dr. Rokiah Hashim; Prof. Dr. Abd. Karim Alias; Assoc. Prof. Dr. Fazilah Ariffin T"""'e

b: PHYSICO-CHEMICAL PROPERTIES AND CHARACTERISATION OF OIL PALM TRUNK SYRUP (Elaeis guineensis)

h. ~ NIPA SYRUP (Nypa fruticans) AS AN ALTERNATIVE SWEETENER

If you did not co-author this submission, please contact the Corresponding Author of this submission at hanisahkamilah@gmail.com; do not follow the link below.

An Open Researcher and Contributor 10 (ORCID) is a unique digital identifier to which you can link your published articles and other professional activities, providing a single record of all your research.

We would like to invite you to link your ORCID ID to this submission. If the submission is accepted, your ORCID ID wi be linked to the final published article and transferred to CrossRef. Your ORCID account will also be updated.

To do this/ visit our dedicated page in EES. There you can link to an existing ORCID ID or register for one and link the submission to it:

http://ees.elsevier.comlfbp/l.asp?i=16604&1==1SFOY278

Te information on ORCIO can be found on the ORCID website, http://www.ORCID.org, or on our help page: http://help.elsevier.com/app/answers/detail/a id/2210/p/7923

Like other Publishers, Elsevier supports ORCIO - an open, non-profit, community based effort - and has adapted its submission system to enable authors and co-authors to conned their submissions to their unique ORCID IDs.

Thank you,

Food and Bioproducts Processing

V' "" .-,,"" ' . , '.J. "':, l j h.~. t---',.." ..• ' ' .. :, c,.· ,' , '''', '1" 1.: ! ~" .~ t .. t,·_·:. I.',' 'jl : .. ;. - l ,I. . .• . . . .• - . ... ~ , . " ., " , .....

ees.fqap.O.3713d4.9gecebSb@eesmail.elsevier.com on behalf of

t-:ood Quality and Preference <esubmissionsupport@elsevier.com>

T; ~A!() ~~;20 16 1.3:01

. Fazilah Ariffin <fazilah@usm.my>;

Dear Dr, FAZILAH ARIFFIN,

You have been listed as a Co-Author of the following submission:

Journal: Food Quality and Preference Corresponding Author: SYAZANA SULAIMAN Co-Authors: ROKIAH HASHIM, PhD; ABD KARIM ALIAS, PhD; FAZILAH ARIFFIN, PhD ~ · +·Ie: PHYSICAL AND SENSORIAL ANALYSIS OF TOFFEE INCORPORATED WITH OIL PALM TRUNK SYRUP

I

If you did not co-author this submission, please contact the Corresponding Author of this submission at amrillaJed@yahoo.com; do not follow the link below.

An Open Researcher and Contributor ID (ORCID) is a unique digital identifier to which you can link your published

al"ticles and other professional activities, providing a single record of all your research .

We would like to invite you to link your ORCID ID to this submission. If the submission is acceptedt your ORCtD 10 will be linked to the final published article and transferred to CrossRef. Your ORCID account will also be updated.

To do this, visit our dedicated page in EES. There you can link to an existing ORCID 10 or register for one and link the

submission to it

http://ees.elsevier.com/fgap/l.asp?i=59965&I=CSJOUV7N

More information on ORCIO can be found on the ORCID website, http://www.ORCID.orgt or on our help page:

)p://help.elsevier.com/app/answers/detailJa id/2210/p/7923

Like other Publishers, Elsevier supports ORCID - an open, non-profit, community based effort - and has adapted its submission system to enable authors and co-authors to connect their submissions to their unique ORCID IDs.

Thank you,

Food Quality and Preference

J NT F: I, N/Y'r'IO'j\J /\. L Co.Nf' ERENC'E ON

FOOD INNOYATION20)4

Physico-chemical properties of oil paIn) trunk syrup

Syazana. s.a, Fazilah, A.a*, Rokiah, H.b and Abd Karin1, A.a

tJ DivisIon oj Food Technology. School of /flciustriat Technology, Uniyetsifi Sains Malaysia. J J SOO Minden Penal1g. " Dh'ision 0/ Biore.wl/ree. Paper and COaling. Schonl of I f/tills/r iol Tedmo/(lgy. l fniw'nili Sains lI.fa /ay.l'ia II Ron A.fimll!l1, Pen(Jng.

Abstract

Syrups were produc.ed from oil palm trunk sap with two different treatments to the trunk, freshly squeezed (OPTS 0) and squeezed after 60 days of storage (OPTS 60). These syrups were analysed together with commercially available syrups for their physical, chemical and antioxidant properties. The color was measured using spectrophotometer in units ofetE L*a*b*. The color of OPTS 0 and OPTS 60 was darker compared to the other types of syrups. The sugar content was detennined using high performance liquid chromatography (HPLC). Major sugar for OPTS 0 and OPTS 60 were glucose different from the commercial syrups that is sucrose. These results show that syrup produced from oil palm trunk has potential to be used as a food ingredient

Keywords: oil palm sap; oil palm syrup; syrup; oil palm

1. Introduction

!'alm oil iT'riu<;try is a profitable industry in many aspects such as environmental and socia-economics. In th~ yCdI v; 2008 alone, 4.3 million tons of palm oil were produced worldwide [I]. The oil palm tree can productively produce fruit bunch that contains edible oil from age 2.5 years until 20 to 25 years [2]. The tree will be cut down for replantation to continue producing palm oil. They cut down trees were contributing large amounts of biomass waste. The waste produced in the year of 1997 had reached 13.2 million tons, including an empty fruit bunch. trunk and oil palm frond [3].

The biomass waste from oil palm industry had been utilized in many ways. The oil palm frond was used as high quality organic fertilizer, charcoal briquette and roof tiles. The empty fruit bunch was used in the paper making industry and for the production of medium -density fibre board. The trunk was used together with the frond in the production of furniture and blackboard. The excess trunk was subjected to burning to be composed causing environmental problems [4][5]. Overall, most of the utilization of the oil palm waste was focusing on the fibre properties.

However, in the process of shredding or squeezing the trunks for its fibre, the sap of the trunk is being pressed out as well. About 70% of the oil palm trunk is the sap and it is being wasted by disposing without further usage. Until now, the utilization of the sap was directed to the bioethanol industry. The sap c-Ontajns 6.67% of sugars with glurose as the main component and fructose. sucrose, arabinose and galactose were present in significant amount [2] . The sap was also reported to have amino acids, organic acids, minerals and vitamins [1].

High contents of sugars in the sap open an opportunity for it to be used as syrup in the food industry. Syrup is one of the highly utilized ingredients in the food industry. It had been used as a flavoring agent 8lld sweetener in the production of confectioneries and bakery products [6], binding agent for production of muesli bars and a glazing agent in producing glossy surface of bakery products [7J.

From the combination of large amount available with suitable chemical composition of the sap, this study was conducted to measure the potential of utilizing the sap. produced as syrup to be used as a food ingredient. The sap was subjected to heat treatment and the physical and chemical properties of the syrup was analysed.

This camera-ready paper is published by International Conference on Food Innovation 2014 (TNNOVAFOOD-2014) and is solely under the responsibility of the corresponding author. 'Corresponding author. Tel.:+604-653 5208; E-mail address: fazilah@usm.my

Available online at W\v\V.sciencedirectcorn

SciVerseSc'ienceDirect ELSEVIER

APCBEE Procerua 00 (2014) 000-000

ICEBS 2014: October 8-9, Jinju, South Korea

Comparative Analysis of Physico-Chemical Palm Trunk Syrups and Commercially Available Syrups:',', ",'"' ,'", "",

Fazilah Ariffm 8.., Rokiah Hashimb, .Abd Karim Aliasa

, Syahariza ,Za.hlq~, alJfJII~'~·>s :;·,~:!;; .. -, Syazana Sulainlana . .

°Div;.JiOIl of Food Technology. School of IndwlriaJ Technology, Univer)iti Sains MalaysiD.IJ~~JIj_II.:'_

II Division of Biorl!Source. Paper and Coating, School of Inthatrial rec!Uwlogy. U!ttversi!i~ l"!" ' .. ~""'~' .~~'~':IO"!'

Abstra~t

Syrups were prod\lq:iU squeezed ~ cJUs6trWti Synlps fur their pu,.~~ different tram \he OOI1Ii1.crQ. 825.343 mg GAfJlOOg& .~ ........ . '-.:'

MdJay.*,

commercial syrups. AntUOO.danl sc1WG_I· ·.~_"OI " ,' ,', . syrups as wen with vitamin C values of 19. 1IaIln.mii:O:613 vCEAC mwtOOs 122.922±1.380 and 129.867±O.964 TEAC Dig/IOOg respe>..'"ti,'ely. These results sbOYo' lhal ~)"lllP$ .. ptl;I __ ;:1! trunk has potential to be used as an alternative sweetener.

<02014 Published by Elsevier B.V. SelectIon and/or peer review under responsibility of Asia:p~fie : '­Chemical, Biological & Environmental Engineering Society . .

Keywords: Oil Palm Sap, Oil Palm Syrup, Syrup

1. Introduction

Palm oil industry is a profitable industry in many aspects such as environmental';;;,;

• CoTTesponding author. Tel.:+ 604-6535208. E-mail address:fazilah@Usm.my.

55

Ifltern"Ut1n~1 Cl'nf~rent.;,e ql1H'oliJ 2C ~ S, Ap. ii lll'l.h 2015, Hllkr(tll\!\jii, W~5t Sm":a~er:~·lndu1\e$I;a - -,' - n '

0829

Physical and Chemical Properties of Oil Palm Trunk and Nipa Saps

Fazilah, A I)'. Abdul Karim. A , I), Hokiah, H,2/. Syazantl, S.I/

"[)i\'i.lion of F()(ld Technology. School {Jf In,h"lri~1 Tcch;lo!oty. UnivcNli Sui", M~tll)"'iia ~l Divi~jpn I'll' Bil'lrnomcc. Paper lIod CO~ljnl1. Sd1l)c.li of Imlu'IJ ia.l Technology. Uui>'cnili Snin, MlIla~iil

oc0rt'6p'>nding allH'I(,r co\();I: fi!.{)h!h..Ct\!.ti!!!.Jlli",

ABSTRACT

During repll.lnlHion. the oil palm tree is CUI dmvn and pnxltlced nlarst! amount of biomass waste, The sups from the trunk were studied to hav~ a high contenl of wgar nnd vihlmins. In thi$ :It\ldy, freshly squeel.cd oil palm trunk sup (OPT us..p.l and 60 days stored oil palm trunk sap (On~) were an:tly~ fOf their physico-chemical properties nnd compared to the nipa sap (Ns.p). T\l'f!' total $olublc l>olid~ content were found to be proportional to the s!orage time: 6, 12 and 15 °Btil for OPTos,.p., OPT6QSop and Ns",;. respectively, The major sligar for OPTos.p Dnd O?Tros.r Was glucose while the major sugar for Nstp was suc\'ose. The OPToSn/. Ilod OP1'~ have signUi.curitly high wtaI phcOIoiic conlell! (TPC) of 74.906 ±1.597 lind 112,073 ±1.33J mg GAElIOOg that were ... ;:+ ': ~ lhan Ns,p. Anlioxidanl &CJ1vt!lging n~~ti\'ilie~ of OPT saps weI\' abo signiticanlly higher than nipll sap. The activilies for OPT os&/" OPT (>IJ5A1' and Ns",. were found to be 26.358 ;t{),070, 28.125:0.330.md 11.688 ±O.914 VCEAC mg/lOOg re~pwiveJy . The storage time of oil palin trunk was concluded 10 uffec( the chemicA.! properties or Ihe sap colle,cted. Nip., sap fouRdlo have different physico-chemiclIl propenies Ihan Ih" OPT SHp dill! to origin nFthe s()urC-I!,

K~'Words: Oil palm tntrlk. oil pel/Ttl lru,,); S(lp. lIip<1 .\'{Ill

46

UNIVERrnI SAlNS MALAYSIA

JABATAN BENDAHARI PENYATA PERBELANJAAN SEHINGGA 31 OISEMBER 2015

Projek STRUCTURAL, FLOW MECHANISM AND THERMAL PROPERTIES STUDY OF OIL PALM (ELAEIS GUINEENSIS)TRUNK SYRUP

TEMPOH:

PROF. MADYA DR. FAZILAH ARIFFIN

PUSAT PENGAJIAN TEKNOLOGIINDUSTRI

No. Akaun: 203.PTEKINO.6711370.

111 GAJI

221 PERJALANAN DAN SARA HIDUP

224 SEWAAN

227 BEKALAN DAN BAHAN LAIN

228 PENYELENGGARAN & PEMBAIKAN KECIL

229 PERKHIDMATAN IKTISAS & HOSPITALITI

335 HARTAMODAL

Jumlah

Penyata ini adalah cetakan komputer tiada tandatangan diperlukan

36,000.00 20,100.00

10,000.00 6,341.57

10,000.00 0.00

10,000.00 4,344.30

5,000.00 0.00

3,000.00 3,901.28

4,000.00 0.00

78,000.00 34,687.15

Penyata ini adalah dianggap tepatjika tiada maklumbalas dalam tempoh masa 14 hari dari tarikh penyata

-2,100.00 18,000.00 15,900.00

-6,341.57 10,000.00 3,658.43

5,000.00 5,000.00 10,000.00

3,655.70 2,000.00 5,655.70

2,500.00 2,500.00 5,000.00

-2,401.28 1,500.00 -901.28

4,000.00 0.00 4,000.00

4,312.85 39,000.00 43,312.8f

Tarikh Cet2f.bt!

0.00 15,100.00 15,100.00 800<.:·

0.00 4,605.75 4,605.75 -91,7

0.00 0.00 0.00 10,OCJO.'Y

2,947.93 10,096.04 13,043.97 -7,3e:,:'\.; f

0.00 0.00 0.00 5,000.00

0.00 9,565.59 9,565.59 -10,466.87

0.00 0.00 0.00 4,000.1)!

2,947.93 39,367.38 42,315.31 997~:..~~ ·'