The determination of sugar content and sweetness index of nipa palm sugar (gula apong) of Sarawak / Kun Aqilah Marset

Nipah (or Nypa fruticans) palm tree is one of the mangrove plants that grows wildly in coastal areas. Many products could be obtained from the tree, including nipa -sap (nira), -syrup and -sugar (Gula Apong), and thus has a vast economic potential forSarawak. However, until now, these products still...

Full description

Saved in:

Bibliographic Details
Main Author:	Marset, Kun Aqilah
Format:	Thesis
Language:	English
Published:	2023
Subjects:	Extraction (Chemistry) Analytical chemistry
Online Access:	https://ir.uitm.edu.my/id/eprint/96246/1/96246.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-uitm-ir.96246
record_format	uketd_dc
spelling	my-uitm-ir.962462024-05-31T09:34:42Z The determination of sugar content and sweetness index of nipa palm sugar (gula apong) of Sarawak / Kun Aqilah Marset 2023 Marset, Kun Aqilah Extraction (Chemistry) Analytical chemistry Nipah (or Nypa fruticans) palm tree is one of the mangrove plants that grows wildly in coastal areas. Many products could be obtained from the tree, including nipa -sap (nira), -syrup and -sugar (Gula Apong), and thus has a vast economic potential forSarawak. However, until now, these products still have low economic value probably due to lack of product characteristic and traditional processing techniques which could contribute to low yield and inconsistent quality of Gula Apong. This study aims to characterize the Gula Apong in terms of sugar content and sweetness index. In addition, the effect of white sugar/ table sugar addition and heating processes/ heat sources employed during traditional cooking process are also being investigated on these two characteristics. The traditional cooking process of Gula Apong employed in this study were based on two different heating processes/ heat sources, namely firewood (FW) and liquefied petroleum gas (LPG). Changes of the pH, temperature and Total Soluble Solid (TSS) during the traditional cooking process of Gula Apong were measured on-site at every 30 minutes interval. The sugar content was determined by using refractometric method while the sweetness index was obtained through titration method. The results revealed that sugar content increases along the cooking process using both firewood and LPG. For the sweetness index, the obtained results were LPG 15% (95.30), FW 15% (87.34), FW 0% (67.63), LPG 0% (53.81), GM (50.85) and GK (50.28). The sweetness index and sugar content of Gula Apong are found to be higher than Gula Melaka and Gula Kabong. It is hoped that this study will lead to new insights into exploring the Gula Apong potential as natural sweeteners as well as understanding the quality status of Gula Apong produced using traditional cooking techniques process. 2023 Thesis https://ir.uitm.edu.my/id/eprint/96246/ https://ir.uitm.edu.my/id/eprint/96246/1/96246.pdf text en public degree Universiti Teknologi MARA, Sarawak Faculty of Applied Sciences
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
topic	Extraction (Chemistry) Analytical chemistry
spellingShingle	Extraction (Chemistry) Analytical chemistry Marset, Kun Aqilah The determination of sugar content and sweetness index of nipa palm sugar (gula apong) of Sarawak / Kun Aqilah Marset
description	Nipah (or Nypa fruticans) palm tree is one of the mangrove plants that grows wildly in coastal areas. Many products could be obtained from the tree, including nipa -sap (nira), -syrup and -sugar (Gula Apong), and thus has a vast economic potential forSarawak. However, until now, these products still have low economic value probably due to lack of product characteristic and traditional processing techniques which could contribute to low yield and inconsistent quality of Gula Apong. This study aims to characterize the Gula Apong in terms of sugar content and sweetness index. In addition, the effect of white sugar/ table sugar addition and heating processes/ heat sources employed during traditional cooking process are also being investigated on these two characteristics. The traditional cooking process of Gula Apong employed in this study were based on two different heating processes/ heat sources, namely firewood (FW) and liquefied petroleum gas (LPG). Changes of the pH, temperature and Total Soluble Solid (TSS) during the traditional cooking process of Gula Apong were measured on-site at every 30 minutes interval. The sugar content was determined by using refractometric method while the sweetness index was obtained through titration method. The results revealed that sugar content increases along the cooking process using both firewood and LPG. For the sweetness index, the obtained results were LPG 15% (95.30), FW 15% (87.34), FW 0% (67.63), LPG 0% (53.81), GM (50.85) and GK (50.28). The sweetness index and sugar content of Gula Apong are found to be higher than Gula Melaka and Gula Kabong. It is hoped that this study will lead to new insights into exploring the Gula Apong potential as natural sweeteners as well as understanding the quality status of Gula Apong produced using traditional cooking techniques process.
format	Thesis
qualification_level	Bachelor degree
author	Marset, Kun Aqilah
author_facet	Marset, Kun Aqilah
author_sort	Marset, Kun Aqilah
title	The determination of sugar content and sweetness index of nipa palm sugar (gula apong) of Sarawak / Kun Aqilah Marset
title_short	The determination of sugar content and sweetness index of nipa palm sugar (gula apong) of Sarawak / Kun Aqilah Marset
title_full	The determination of sugar content and sweetness index of nipa palm sugar (gula apong) of Sarawak / Kun Aqilah Marset
title_fullStr	The determination of sugar content and sweetness index of nipa palm sugar (gula apong) of Sarawak / Kun Aqilah Marset
title_full_unstemmed	The determination of sugar content and sweetness index of nipa palm sugar (gula apong) of Sarawak / Kun Aqilah Marset
title_sort	determination of sugar content and sweetness index of nipa palm sugar (gula apong) of sarawak / kun aqilah marset
granting_institution	Universiti Teknologi MARA, Sarawak
granting_department	Faculty of Applied Sciences
publishDate	2023
url	https://ir.uitm.edu.my/id/eprint/96246/1/96246.pdf
_version_	1804889981010837504

The determination of sugar content and sweetness index of nipa palm sugar (gula apong) of Sarawak / Kun Aqilah Marset

Similar Items