Fermentation dynamic of tarap (Anocarpus odoratissimus) pulp

Hanna Hazirah Awal @ Awaluddin, (2009) Fermentation dynamic of tarap (Anocarpus odoratissimus) pulp. Universiti Malaysia Sabah. (Unpublished)

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Abstract

Artocarpus odoratissimus or known by the local as 'tarap' is a well known fruit in Sabah. Fermentation in tarap is least known and studied before. Biochemical analyses for tarap pulp nutritional properties were carried out to construct a baseline data. Tarap contained 46.76 mglml of total sugar, 6.10 mg/ml reducing sugar, 8.34 mg/ml protein, 1.67 % lipid, 99.45 % ash and 75.36% moisture. High Performance Liquid Chromatography (HPLC) for sugar performed revealed that sugars in tarap were glucose, fructose and sucrose. HPLC analysis for organic acid revealed that organic acids in tarap were fumaric, maleic oxalic and malonic acid. Fermentation investigated; (lactic acid bacteria) LAB fermentation using probiotic Lactobacillus casei (L case i), yeast fermentation using Saccharomyces cerevisiae (s. cerevisiae), and lactic fermentation with milk using probiotic L casei. Bacteria were enumerated, pH and biochemical analyses were carried out (protein, total sugar and reducing sugar), and HPLC for sugar and organic acid were performed. Bacteria growth and pH fluctuation for all the fermentations performed the same pattern; reached highest value in day three together with rapid dropped in pH, and slowly declining until day 15. pH at the end of the fermentation were less than four for LAB fermentation and lactic fermentation of milk, and less than five for yeast fermentation. Bacteria enumeration highest quantity reached log 1 cfu/ml in lactic fermentation of milk, 10� cfu/ml in LAB fermentation and 10� cfu/ml for yeast fermentation. Patterns of biochemical transformation for all the fermentation types during fermentation process were almost the same; total and reducing sugar content declining until the end of fermentation process and protein fluctuated in synchronized with bacteria fluctuation. Lactic acid detected in the end of fermentation product for the two fermentation of tarap engaged with L casei. Yeast fermentation products detected malic, succinic and maleic acid.

Item Type: Academic Exercise
Uncontrolled Keywords: tarap, fermentation, nutritional properties, High Performance Liquid Chromatography, organic acid, Lactic acid
Subjects: Q Science > QH Natural history > QH301 Biology
Divisions: SCHOOL > School of Science and Technology
Depositing User: Unnamed user with email storage.bpmlib@ums.edu.my
Date Deposited: 02 Jun 2016 01:53
Last Modified: 30 Oct 2017 03:05
URI: http://eprints.ums.edu.my/id/eprint/13208

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