The comparative study on biochemical changes of Arenga pinnata sap and it's fermentation / Nurul Nadiah Masrialah

The production of palm toddy and palm vinegar could happened with alcoholic and acetic acid fermentation of Arenga pinnata sap respectively. This study aimed to determine the biochemical changes that happened during 7 days of anaerobic fermentation then another 3 weeks of aerobic fermentation. Based...

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Main Author:	Masrialah, Nurul Nadiah
Format:	Thesis
Language:	English
Published:	2014
Subjects:	Fermentation
Online Access:	https://ir.uitm.edu.my/id/eprint/13975/1/TD_NURUL%20NADIAH%20MASRIALAH%20AS%2014_5.pdf
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id	my-uitm-ir.13975
record_format	uketd_dc
spelling	my-uitm-ir.139752018-02-14T09:09:36Z The comparative study on biochemical changes of Arenga pinnata sap and it's fermentation / Nurul Nadiah Masrialah 2014 Masrialah, Nurul Nadiah Fermentation The production of palm toddy and palm vinegar could happened with alcoholic and acetic acid fermentation of Arenga pinnata sap respectively. This study aimed to determine the biochemical changes that happened during 7 days of anaerobic fermentation then another 3 weeks of aerobic fermentation. Based on the proximate analysis results, differences in chemical compositions among fresh palm sap, palm toddy and vinegar were observed. It was found that, throughout the fermentation, the decreasing of pH value as 5.87 until 3.67 and glucose concentration decreased as 74.1mg/L (0.007%) to 6.612mg/L (0.001%). The increasing of ethanol concentration was observed increased in alcohol fermentation process and decreased in acetic acid fermentation as 5500 mg/L (0.55%), 21400 mg/L (2.14%), 140100 mg/L (14.01%), 64000mg/L (6.40%) and 22800 mg/L (2.24%). The presence of acetic acid production was detected in day 15 and increased to 3000 mg/L (0.3%) and 10600 mg/L (1.06%) respectively for day 21 and day 28. Based on these biochemical changes, it has been observed that there were some microorganisms that played role in this fermentation. 2014 Thesis https://ir.uitm.edu.my/id/eprint/13975/ https://ir.uitm.edu.my/id/eprint/13975/1/TD_NURUL%20NADIAH%20MASRIALAH%20AS%2014_5.pdf text en public dphil degree Universiti Teknologi MARA Faculty of Applied Sciences
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
topic	Fermentation
spellingShingle	Fermentation Masrialah, Nurul Nadiah The comparative study on biochemical changes of Arenga pinnata sap and it's fermentation / Nurul Nadiah Masrialah
description	The production of palm toddy and palm vinegar could happened with alcoholic and acetic acid fermentation of Arenga pinnata sap respectively. This study aimed to determine the biochemical changes that happened during 7 days of anaerobic fermentation then another 3 weeks of aerobic fermentation. Based on the proximate analysis results, differences in chemical compositions among fresh palm sap, palm toddy and vinegar were observed. It was found that, throughout the fermentation, the decreasing of pH value as 5.87 until 3.67 and glucose concentration decreased as 74.1mg/L (0.007%) to 6.612mg/L (0.001%). The increasing of ethanol concentration was observed increased in alcohol fermentation process and decreased in acetic acid fermentation as 5500 mg/L (0.55%), 21400 mg/L (2.14%), 140100 mg/L (14.01%), 64000mg/L (6.40%) and 22800 mg/L (2.24%). The presence of acetic acid production was detected in day 15 and increased to 3000 mg/L (0.3%) and 10600 mg/L (1.06%) respectively for day 21 and day 28. Based on these biochemical changes, it has been observed that there were some microorganisms that played role in this fermentation.
format	Thesis
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Bachelor degree
author	Masrialah, Nurul Nadiah
author_facet	Masrialah, Nurul Nadiah
author_sort	Masrialah, Nurul Nadiah
title	The comparative study on biochemical changes of Arenga pinnata sap and it's fermentation / Nurul Nadiah Masrialah
title_short	The comparative study on biochemical changes of Arenga pinnata sap and it's fermentation / Nurul Nadiah Masrialah
title_full	The comparative study on biochemical changes of Arenga pinnata sap and it's fermentation / Nurul Nadiah Masrialah
title_fullStr	The comparative study on biochemical changes of Arenga pinnata sap and it's fermentation / Nurul Nadiah Masrialah
title_full_unstemmed	The comparative study on biochemical changes of Arenga pinnata sap and it's fermentation / Nurul Nadiah Masrialah
title_sort	comparative study on biochemical changes of arenga pinnata sap and it's fermentation / nurul nadiah masrialah
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Applied Sciences
publishDate	2014
url	https://ir.uitm.edu.my/id/eprint/13975/1/TD_NURUL%20NADIAH%20MASRIALAH%20AS%2014_5.pdf
_version_	1783733190338281472

The comparative study on biochemical changes of Arenga pinnata sap and it's fermentation / Nurul Nadiah Masrialah

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