BUKU E PROSIDING EFAMB

e-Proceedings Festival Agro Makanan Dan Bioteknologi 2020 (E-FAMB2020)

FABRICATION OF PORTABLE OIL SEPARATOR UNIT

Mohd Fahmi Bin Mat Zin, Muhammad Ariffin Bin Raya, Mohd Fadli Bin Kambas
Politeknik Tun Syed Nasir Syed Ismail,

Hub Pendidikan Tinggi Pagoh KM1, Jalan Panchor,
84600 Pagoh, Muar, Johor

Abstract. This study leads to the design and fabrication for the separation of liquid-liquid tool.
Based on the issue of green technology, various tools have been built to control the
environment, especially involving the issue of oil spills at water sources. Portable oil separator
unit is designed and fabricated as laboratory-scale easy to move as a research tool to clean
up the oil spill. The concept of oil and water separator is to separate the oil from the mixtures
of water. All compartment material uses not corrosive material type. Main compartments are
conveyor belt, AC motor, container, frame, roller and cover. This portable tool uses electrical
power to operate. Dimension 20 x 30 x 33 inch. Speed of rotation roller is the main factor for
efficiency of separation. From result, can conclude that this portable oil and water separator
can extract the oil from the immiscible mixture with water where the roller plays a crucial role
in this mechanism.

Keywords: Fabrication, Portable, Separation, Separator,

1. INTRODUCTION

The problem of oil spills releases of hazardous chemicals to the water sources have resulted in
collecting the severe environmental impacts. According to Paridah et al., 2016, these releases
are rich in aromatic organic compounds such as benzene and toluene. The growth of usage
of oil in modern nation has led to oil refinery waste production. The oil processing wastewater
has high concentrations of aromatic petroleum hydrocarbons whereby direct release of this
will affect floras and ocean life, as well as surface and ground water sources. Because of its
organic origination, complex nature, and toxic effects, firstly the releases need to go through
the wastewater treatment because this can prevent the environmental from pollution. The
other treatment is to optimize the pre- treatment process using physicochemical processes
which are also important for getting suitable pre-treatment wastewater for efficient biological
secondary treatment.

The problems that caused by the oil spillage is difficult to be treated and controlled
compared to other mineral oil contamination. Even though the chemical field has showed up
with an idea by creating an oil and water separator but it is not quiet efficient and applicable
in all usages especially for domestic usages. The oil and water separator that have been used
in industries is in large scale which can consume a lot of energy and maintenance cost if there
is any damage occur. In addition, there is a lot of excessive oil and grease that has been
drained through the draining system from every household. This will result in clogged in draining
system. This research is focusing on the design and fabrication of portable separation unit which
is focusing to the separation of oil and water for the domestic oil spill in drainage system.

The importance of this study is to remove the oil contaminants from the surface of water
which blocks the oxygen path for the water sources. According to Raoui et all 2017 through
the use of oil and water separator, its can prevent the water from pollute because oil and
water will be separated in the wastewater chain.

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The several benefits of using the oil and water separator system to the environment is
cuts down the oil pollution on water. For example, the oil is discharged by the refineries, ships
and from residential areas in the form of domestic waste and also industrial waste (Chen at al,
2015).

While using oil and water separator system will separate the oil contaminants from the
surface of water that causing the oxygen pathway is blocked then leads the marine life to
suffocate to death. So as the solution, this oil and water separator system must be applied in
such a way that it can reduce the water pollution (Zhang et al, 2014).

2. METHODOLOGY

2.1 Design Concept of Portable Oil Separator Unit
The working of portable separator depends upon density difference between oil and water.
The density of the oil is less than the density of the water. Hence when oil is mixed with water
the oil floats on the surface of the water. The design and the concept of portable separator is
small scale size 20 (L) x 30 (W) x 33(H) inch. The body of the prototype is made up of stainless
steel. The prototype supplied with current from plug source to supply power to synchronous
motor with 30 rpm. The motor regulates the spin of shaft which is connected parallel with
bearing and roller. To start the process of separation, the roller will be immersed in the
contaminated water. When force is given to a shaft, the roller rotates over a head shaft. The
oil sticks to the conveyer belt that covered over the roller due to its oiliness property. The
quantity of oil stacked to the belt is more because the conveyer belt is made up with polyester
conveyor belt which only attracts oil. A scraper collects oil from moving belt and it is moved to
the collected chamber thus process oil gets separated from contaminated water (Journal et
al., 2018). This scrapper builds up with slightly leaning to increase the efficiency of oilflow.
2.2 Sketching Of Portable Oil Separator Unit
As the Figure 2.1 shows, the sketching fabrication of the Portable Oil Separator Unit.

Figure 2.1 Portable Oil Separator Unit

3. RESULT AND DISCUSSION

The testing was done which is with and without gear. Addition of gear leads to improve the
efficiency by reduce the speed of the roller, thus the roller rolls at a uniform speed and could
prevent the mixture of oil and water from agitated. When this machine was tested without gear
the speed of the roller is not uniform and interrupts the separation process, so gear is installed
to reduce the speed of roller. When the first gear installed to this oil and water separator the
ratio of speed is 1:10 and when the second gear is installed the ratio of the speed is increased

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to 1:60 which control the speed and also the motion of the roller so that it can improve the
efficiency of this portable machine.

Figure 3.1: Comparison of Efficiency On Separator Unit

Table 3.1: Result of Efficiency

Set Efficiency %

Gear Without Gear

A 98.33 89.67

B 33.44 31.11

C 76.67 69.60

D 54.76 45.48

The graph above depicts the separation of oil and water with and without gear. The
blue line represents the graph without gear and the red line represents the graph with gear.
The graph with gear achieves higher efficiency. The efficiency of machine has been increase
with gear where the amount of oil separated is more compared to the graph without gear.

The graph above also conveys that the efficiency of separation oil and water depends
on the volume of oil and water. 4 set of sample (oil: water) in ml which are set A is (100: 800),
set B (300:600), set C (500:400) and set D (700:200). The efficiency of separation at Set A is higher
during 100ml of oil and 800ml of water used compared to other initial readings because the
initial volume of Set A used to be an ideal one which paves the way for the effective less of the
separation process to deliberately outshine, showcasing that the other sets of oil and water
volumes have failed to provide the best efficiency for the separation process.

The addition of spur gear to the prototype give good results compared to without gear.
The graph clearly shows that the mechanism of separation of oil and mobile water is one of
the proven methods and achieves the objectives of this project. However, the addition of this
gear has resulted in 98.33 % in separating oil from water.

4. CONCLUSION

The first set which is without gear, the efficiency for Set A is 89.67 %, for Set B is 31.11 %, for Set C
is 69.6 % and for Set D 45.48 %. For the second set which is with gear, the efficiency for Set A is
98.33 %, for Set B is 33.44 %, for Set C is 76.67% and for Set D is 54.76 %. It is concluding that the
second set which is taken after the addition of gear is having a higher efficiency compared to
the first set which is without gear. As the conclusion, this portable machine has higher efficiency
when there is addition in gear to improve the machine mechanism in separating oil from water.

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5. REFERENCES

Chen, L., Wu, S., Lu, H., Huang, K., & Zhao, L. (2015). Numerical simulation and structural
optimization of the inclined oil/water separator. PLoS ONE, 10(4).

Paridah, M., Moradbak, A., Mohamed, A., Owolabi, F. abdulwahab taiwo, Asniza, M., &
Abdul Khalid, S. H..(2016). We are IntechOpen, the world ' s leading publisher of Open
Access books Built by scientists, for scientists TOP 1 %. Intech, i(tourism), 13.

Raoui, Z., Zerktouni, A., Pesson, M., Belarbi, Y., Safdari, M., & Stpi, S. (2017). Methods and
simulations of water/oil separation in petroleum industries. Institute National Des Science
Appliquees Rouen, 1–58.

Zhang, Y., Zhang, X., Jie, Y., & Li, W. (2014). The improvement of oil-water separation technology
in oil spill mechanical recovery. International Conference on Logistics, Engineering,
Management and Computer Science, LEMCS 2014,

Journal, I., Engineering, O. F., Analysis, S., Three, O. F., & Pneumatic, A. (2018). International
Journal of Engineering Sciences & Research Technology. Design and Static Analysis of
Three Axis Pneumatic Dumper. 7(3), 792–798.

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SAWDUST AS A BIOMASS FUEL USING CYCLONE GASIFIER
TECHNIQUE

Ahmad Bayazid Bin Patkar, Mohd Fadli Bin Kambas, Amran Bin Awang
Politeknik Tun Syed Nasir Syed Ismail
*[email protected]

Abstract. With respect to global issues of sustainable energy and reduction in greenhouse
gases, biomass energy as one of the key sources of renewable energy is getting increased
attention as a potential source of energy in the future. Biomass gasification is a process to
convert solid fuel into combustible gases of typically 3 – 5 MJ/m3. The characteristic of
biomass fuel is the key design parameters when selecting a gasifier system. Sawdust is a fine
biomass fuel abundantly available in Malaysia that can be utilized as a source of energy to
produce power. However, the utilization of sawdust is limited by problems caused by the size
of particle in the fuel. A cyclone gasifier has been designed and developed at Universiti Sains
Malaysia to gasify pulverized biomass fuel with particle size of less than 500 microns. The system
applied a novel technique to gasify sawdust through cyclonic motion concept. The study
involved both theoretical and experimental work to understand the operation as well as the
performance and characteristics of a cyclone gasifier using sawdust as a biomass fuel. The
objectives of the study are to: (i) characterize the sawdust as biomass fuel for cyclone gasifier,
(ii) determine the temperature profiles of the producer gas and wall temperature profiles
inside the cyclone chamber, (iii) analyze the producer gas, (iv) perform thermodynamics
analysis and (v) obtain gasifier efficiency and thermal output of the cyclone gasifier. The
results found in this study were compared to other workers. Ground sawdust from furniture
industries is used as a fuel with 80% of the size distribution ranging from 0.25 to 1 mm. The low
heating value was found to be about 16.54 MJ/kg with moisture content of 8.25%. Sawdust
was injected into the cyclone gasifier with air as a gasifying agent. The gasification tests were
made with varying air flow rate and fuel feed rate. Experiments were conducted with varying
equivalence ratios from 0.19 to 0.53. The typical wall temperature for initiating gasification
process was about 400oC. The average temperature of producer gas was about 600 – 800oC.
The highest low heating value of producer gas was 3.9 MJ/m3 with volume flow rate of
0.01471m3/s. The highest thermal output from the cyclone gasifier was 57.35 kWT. The highest
value of mass conversion efficiency and enthalpy balance were 60% and 98.7% respectively.
Generally, the efficiency of cyclone gasifier increases with the increase in equivalence ratios
and the highest efficiency of the cyclone gasifier obtained was 73.4% and this compares well
with other researchers. The thesis has identified the optimum operational condition for
gasifying sawdust in cyclone gasifier system and made conclusions as to how the steady state
gasification process can be achieved.

Keywords: Biomass energy, sawdust, renewable energy, gasifier

1. INTRODUCTION

The demand of energy around the world has been increasing at a very fast pace especially
in the developing countries. In light of global issues of sustainable energy and reduction in
greenhouse gases, renewable energy is getting increased attention as a potential alternative
source of energy. There are nine general sources of energy on earth. There are geothermal,
nuclear, fossil, solar, biomass, wind, wave,hydro and tidal energies. Except for the first three the
remaining six are generally called renewable sources of energy, as they are not depleted with

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time. Compared to other sources of renewable energy, biomass is seen as an interesting
source of renewable energy. The significance of biomass as fuel has been amplified during
the last decades driven by several reasons. Biomass technology offers a technology where the
fuels needed are sustainable, resources are often locally available and conversion into
secondary energy carriers is feasible without high capital investments. Biomass technology is
based on a wide range of feedstock as fuels. The main biomass sources in use for energy
production varies from forest residues, agricultural residues, wood based industry waste, animal
waste, landfill gas to energy crops. There are several major biomass conversion processes
including thermal, chemical, biological, and oxidative methods. Similarly, there are many
potential valuable products that may be produced from its conversion including heat energy,
synthetic fuels, fertilizer, hydrogen, chemicals, bio-polymers, and even bio-pharmaceuticals.

Malaysia has recently adopted a five-fuel diversification policy, identifying oil,natural
gas, coal and renewable energy as key fuels. The Malaysian Government has established a
mandate that 5% of its energy basket should come from renewable energy by the year 2005
(Ministry of Energy, Water and Communications Malaysia). However, this target has not been
achieved yet. The priority technology areas identified to be mini-hydro, biomass, landfill gas,
solar and wind.

2. LITERATURE REVIEWS AND HYPOTHESIS

Development of biomass utilization technologies has been increasingly needed towards
prevention of the global greenhouse effect and creation of the recyclingoriented society.
Biomass gasification can increase options for combination with various power generation
systems using gas engines, gas turbines, fuel cells and/or others to enhance power generation
efficiency, and also can open the door to examining power generation system configurations
meeting site conditions, such as kinds of collectable biomass, plant capacity, etc. Feasibility
study on various power generation systems combined with gasification of various kinds of
biomass inevitably requires application of adequate study on the performance and
characteristics of the gasifiers and the gasification processes.

A cyclone gasifier is specifically developed to gasify fine biomass material such as
sawdust for the purpose of power generation. Thus, it is important to study the performance
and characteristics on the existing design. The experimental work consists of biomass fuel
characteristics, investigation on fuel feeding and injection system, temperature profiles in
cyclone chamber and analysis of producer gas. Furthermore, during the experimental
conduct, the important parameters such as fuel feed rate, air flow rate and equivalence ratio
will be determined in order to obtain stable and optimum gasification process condition.
Therefore, study on performance and a characteristic of the cyclone gasifier is essential for
proving the workability of the system. Sawdust is chosen as the biomass fuel in this project
because compared to other materials sawdust is easily and abundantly available as waste
and generally disposed in landfill areas, since this is a cheapest way to manage it. Sawdust is
readily available in dry pulverized form which can be used directly without pretreatment
process. The use of sawdust from wood based industries must be carefully analyzed to offer
the best technical, economic and environmental alternative. The characterization (quantity,
type, chemical and energetic analysis) of the residues generated is essential to determine
which technology is more suitable.

3. RESEARCH METHODOLOGY

The system consists of five main parts : fuel feeding system, cyclone gasifier unit, injector system
heat up system and removing compartment. The feeding system consists of a hopper, screw
feeder and downcomer. The biomass fuel which is sawdust is stored at the hopper and its
transfered to the downcomer by a screw feeder. Then the sawdust is injected tangentially into
the cyclone using an air driven injector. The injector directs the fuel and air mixture into the

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cyclone chamber in a tangential directon. Which generates swirl flow in the cyclone. The swirl
will force the incoming sawdust particles to follow the trajectory close to the cyclone
wall.Producer gas exists the cyclone via a vortex finder, while the char fall downwards toward
the bottom outlet into asah collector.

The cyclone gasifier units consists of conical and cylindrical parts which together form
the bodyof the cyclone as shown in figure 1. The gasifier body is made of mild steel plate with
6 mm thickness. The cylindrical body has and internal diameter of 210 and 1080mm height and
a conical part connected to char collector at the bottom. The inlet of the cyclone is mounted
tangentially on to the sidewall of the cylindrical parts of the cyclone body and has an internal
diameter of 28mm. The exit tub is usually called as avortex finder or the vortex tube and its
fixed on top of the cyclone and has an internal diameter of 80mm. Part of the body is insulted
with refractory cements to minimixe heat loss.

The feeding concist of a hopper and a screw feeder . A hopper is used to store sawdust
before being fed by a screw feeder. The diameter of helical screw and tubular shaft are 147
and 50 mm, recpectively while the size of pitch is 120 mm. Sawdust flow towards the screw
feeder by gravity. The hopper designed apllies funnel flow where the fuel flows through the
core. The hopper has a maximum capacity of 30 kg sawdust and the sawdust is stored in the
hopper manually. Screw feeder is used to feed sawdust from the hopper to the downcomer.
The rotation of the screw feeder is controlled by a motor while the motor itself is controlled by
micro inverter. The injector system consists of a downcomer and a fuel injector. The fuel injector
is used to supply air and inject sawdust into the cyclone chamber, while the downcomer
connects the fuel injector and the screw feeder. The fuel injector is consists of air ejector and
air supply nozezle. The air nozzle will force the sawdust whilst air air ejector will induce the
air/fuel mixture into the cyclone chamber. The cyclone chamber needs to be heated up
before the injection process . LPG burner was used for heating process.

Figure 1 : Schematic Diagram of a Cyclone Gasifier

Experimental Procedure : The sawdust gasification test were made with fuel feed rate
of 13 to 37 kg/h coresponding to A/F equivalance ratios in a range of 0.19 to 0.53. The
experiments were started by pre heating the cyclone with a LPG burner until the wall
temperature reach about 400oC, then the fuel injector starts. After about 15 min the system
has reached stable conditions and runs smoothly. When the cyclone was run at desired
equivalance ratio, the producer gas was collected using gas sampling bag and tested in gas
choromotograph for measuring volumetric concentration of the components in the producer

gas.

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4. ANALYSIS AND CONCLUSION

Temperature profiles in gasifier : dynamic temperature profile are important to assist in the
understanding of gasification process in terms of thermochemical phase. But more importantly
it can also be use as a process control indicator inherently measuring disturbances occurring
in the feed and the air flow rate. The effect of using different A/F equivalence ratios to the
temperature profiles of the gasification process was investigated in the range of 0.19 to 0.53.

Char separation: the amount of char that was separated and collected at the bottom
of the cyclone is plotted against equivalent ratio and is shown in Figure 2. The char separation
decreases with the increase in equivalence ratio.

Figure 2 : Char Separation Versus A/F Equivalance Ratio
Characteristic of producer gas: Figure 3 shows the percentage of the components of
the producer gas against the equivalence ratio. The lowest amount of CO2 concentration is
about 18 % at equivalence ratio 22 %. The decrease in the percentage of CO2 shows better
conversion into CO in the gasification process. The highest amount of CO concentration is
about 11 % at equivalence ratio of 0.47. It was found that the highest concentration of H2 was
21 %. The concentration of H2 is most significant contributor to the calorific value of producer
gas because LHV of H2 is higher than CO. thus it is desirable to increase its concentration in
order to increase the calorific value of producer gas.

Figure 3 : Variation of Gas Concentration Values Versus A/F Equivalance Ratio
Accoding to the approximate analysis moisture content of sawdust is around 8.25 %.
This moisture content is relatively higher compared to other types os biomass fuel used by the
other researchers using cyone gasifier technique. The moisture content of the fuels will affect

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the performance of the gasifier thus a pretreatment process is required to reduce the moisture
content for optimum operating condition.

It can be concluded that the drying and devolatilisation zones are minimal and the
fuel oxidized almost instantly. The drying and devotilisation zones can said to co-exist
theoretically but experimentally it is difficult to be determined. This is caused by the nature of
the fuel used. The sawdust is in the partical form so when it was injected into the chamber, it
reacted almost as gaseous fuel. Meaning that sawdust can be considered to react and
combust with the same behaviour like gaseous fuel and does not undergo drying and
devotilisation processes. It when straight to combustion. This phenomenon in contrary to other
gasifier and is an exclusive characteristics of cyclone gasifier.

The result obtained for mass conversion efficiency is low because the water vapour
was not condensed and ash particles cannot be determined because the cooling and
cleaning system was not installed. The cyclone gasifier efficiency obtained is comparable with
other researches Syred et Al (2004) found that the inverted cyclone gasifier efficiency was
about 36 to 76% with respect to different types of fuel and equivalence ratio from 0.17 to 0.2.

5. CONCLUSSION

Experimental study at athmospere presuure shows that it is possible to generate a combustible
gas when injecting the ground sawdust from furniture idustries with air as a gasifying agent. All
the runs were performed using ground sawdust with particles size distribution in the range from
0.25 – 1 mm comprimising about 80 % . Its is almost imposibble to use raw sawdust directly in
the cyclone gasifier because its contains different sizes and shapes of particles thus blocking
the flow and become a problem at feeding and injector system.

The low heating value of sawdust was found to be about 16.54 MJ /kg with moisture
content of 8.25 % . the study confirmed that sawdust is a suitable to be used for gasification
process and this proven via proximate and ultimate analysis. The temperature profile of
producer gas inside the cyclone chamber is significant in order to understand the phenomena
taking place for this cyclone gasifier system. Its have been shown that temperature levels in
gasifier affected the gas compositions and calorific value of pruducer gas. Good heating up
process in the initial stage results in the minimum wall temperature for initiating gasification
process found to be about 400 oc at T2 region. In addition, the average temperature of
producer gas was about 600 oc . The highet low heating value of the producer gas is 3.9 MJ/kg.
The highest thermal output from the cyclone gasifier was 57.35 KW. The highest value of mass
conversion efficiency was about 60% with enthalpy balance found to be 98 %.

REFERENCES

Fredrikkson, C. (1999), Exploratoryexperimenta and Theoritical Studies of Cylone Gasification
of Wood Powder. PhD Thesis, Lulea University of Technology.

Syred, C., W. Fick and AJ Griffith, (2004), Cyclone Gasifier and Cyclone Combustor for The Use
of Biomass Derived Gas in The Operation of A Small Gas Turbine in Cogenation Plants.
Fuel, 83 (17/18) : 2381-2392.

Yusoff, M., (2005). Cyclone Gasifier Using Rice Husk. MSc. Thesis University Technology Malaysia.

Azman, M., (2008). Performance and Characteristics of A Cyclone Gasifier for Gasification of
Sawdust. Msc. Thesis. University Science Malaysia .

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PROPERTIES OF BIO-BASED PLASTIC FROM STARCH

Rosni Binti Yusoff, Hasyireen binti Abdul Halim, Tuan Rozilaazawani Binti Tuan Mat
Politeknik Tun Syed Nasir Syed Ismail, KM1 Jalan Pachor ,
Hub Pendidikan Tinggi Pagoh, Johor, Malaysia

Abstract. Our land space is limited to keep the trash produced by people around the world.
Some trash or wastes are non-degradable, may dump into the landfills and the rest is flowing
into the sea, forest, parks fields and etc. This study focuses on bio-based plastic produced by
hand layup, processing using commercial starch and glycerol as the primary substances.
Bioplastic were based on two type of starches: sago and potato. The properties were
investigated to produce compatible bio-based plastic composites for most common
products. Glass transition and crystallization behaviour were analysed using differential
scanning calorimeter (DSC). Biodegradability rates of bio-based plastic were observed. The
result shows the crystalline behaviour of potato/glycerin reached approximately at 100 to 120℃.
As for sago/glycerine, a lower crystalline behaviour was observed which at 80 to 120℃. In term
of heat resistant, bio-based plastic made of potato starch was better heat resistant compared

to sago starch, accounting approximately at 87 and 73℃of heat flow respectively. Therefore,

the composition of this bio-based composite is acceptable to produce bio-plastic especially
for moderate heat resistant purposes. The addition of filler or plastisizer such as glycerol, acid
and alkali will improve and tailoring the physical and mechanical properties of bio-based
plastic from starch. This may pave the way to reduce the consumption of conventional plastic
which rises the pollution rate around the globe.

Keywords: Bio-plastic, starch, properties, plastic, bio-composites.

1. INTRODUCTION

Nowadays, various kinds of plastics are being used for several function and produce through
different processes. The recycling of that plastic may be difficult hence the collection and
recycling of plastic wastes are also be more challenging. The increasing rate of global plastic
consumption for the next 20 years is anticipated to reach the production levels of more than
600 metric tonnes (Geyer, 2017). Plastic has been indispensable in our society and becomes a
typical domestic waste that contributing to plastic pollution globally. This type of plastic
produced from non-degradable waste contained hydrocarbon (petroleum-based) polymer
processed to produce plastic. Non-degradable plastics wastes have a detrimental effect to
the environment due to rapid loading of domestic wastes.

A conventional plastic, called synthetic as well as semi-synthetic plastic lead to solid
wastes accumulation which undesirable and useless materials (Bharadwaj et al., 2015). The
conventional plastic takes longer time of composing process. A single-used of conventional
plastic may take hundred years to degrade even it offers high physical, chemical and
mechanical properties. These materials prone to increase everyday on the ground, under the
sea and hide beneath over few decades. Eventually, it turns into plastic scarps and debris
broken by sunlight, wave and wind, later turn out to be the dangerous food for marine lives.
Animals that consumes plastic debris strangle and experience the digestion problem thus hurt
the animals till dying. Many issue arise in relation to non-degradable materials made from
conventional polymer (Thakur et al., 2018). Many attempts have been carried out to substitute
the used of non- degradable plastic such as renewable and bio-based plastic.

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Bio-based plastic is referring to a type of biodegradable plastic derives from biological
substances rather that petroleum based. Bio-based plastic has been focused to solve the issue
of environmental effect due to non-biodegradation of conventional plastic. The main material
to produce bio-composite is natural resources that produced by plants, animals, and
geological processes. Bio-composite can be tangled into sheets to make products such as
paper, felt or fabric, casing. However conventional plastic or synthetic plastic are produced
from fossil fuel (oil and gas) through several chemical processes. Research on starch based
bio-based plastic is arise and widespread uses mainly in flexible packaging, textile industry and
material for manufacturing mechanical engineering.

Bio-based plastic, currently produced to cover approximately 10-15% of total plastic
market, growing at 10% annually and the rate would be increased up to 30% by 2020 (Ashter,
2016). The availability of raw materials and advance functional properties and acceptable
technical properties provide an alternative approach to packaging industry as they often
aimed for single-used such as plastic bottle, cups, short-termed utensils, wrapping film and food
containers.

2. LITERATURE REVIEW

Starch is white, granular organic-based and chemical type that produce from green leaves of
plants can be bio-plastic suitable for wide application for instance food packaging as flexible
bags or containers. Typically, starch and derivatives are used in many recipes around the
globe. Their usefulness of starch has several potential advantages in polymer industries.
Starches are abundantly available resources, can reduce the carbon footprint and easy
processing at low cost. It receives growing interest and attention owing to inherited properties
as thermoplastic polymers. Gelatinous starch is used in numerous pharmaceutical application.
Gelatinization provide optimum binding and flow-ability as well as compressible when
processed into solid dosage for pharmaceutical production (Rashid et al., 2012). Heating the
solution of raw starch enhances granular swells water, expanding the amorphous regions and
disrupts the crystalline region in granules. Hence, the structural rearrangement of molecular
weight carbohydrate in starch (such as amylose and amylopectin) interacted and dispersed
in a continuous macro-molecular phase. Adding acid or alkali can make bio-based plastic film
more homogeneous through ionization (Robert et al., 2002). On the other hand, by adding
glycerin, is a high viscosity and hydroscopic liquid, the bio-basec plastic film will be flexible. The
content of glycerol can strongly modify the functional property of starch films (Basiak et al.,
2018).

In nature, bio-based plastic may have water vapour permeability than the
conventional plastics. It can feel softer and tactile beneficial for cosmetic packaging. Even
though bio-based plastic Is clear and transparent, additive such as plasticizer has to be
applied for suitable requirement characteristics. Addition of solibitol and glycerin as flexibilizer
and plasticizer during bioplastic processing may turn to be thermoplastic functioned as
polystyrene. The modified starch either plasticization, blending with other materials, geneticaly
and chemically (or combined) with various approaches found in industrial polymers (Mensitieri
et al., 2011). Polylactic acid (PLA) is derived from starch extracted from corn, potato, sago and
tapioca through conversion of carbo-hydrate into dextrose and lactic acid via fermentation
(Jabeen et al., 2015). The ratio of isomers and monomer of lactic acid. Adding 100% L-PLA
monomers will display high crystallinity and melting point, however 90/10% D/L copolymers
increase polymerizatization, melting above glass transition temperature, applicable for
measuring stiffness or modulus (Ebnesajjad, 2016). Thus the bioplastics behave like rubbery
polymer suitable for higher heat resistant and bulk packaging facilitated by processing
approach.

Therefore, based on the interest and available knowledge of this biodegradable
properties, this work is to study the properties of bio-based plastic from starch as a result of
available processing approach to improve understanding and functional behaviour of

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biobased plastic made of starch. The result will further carried out to obtain the desired
property for wide applications.

3. METHODOLOGY

Potato starch power and glycerin and distilled water were adding and combined as solution.
The ratio of starch power and glycerine is 1:5. The starch solution were heated in hot plate until
100 ℃ . For the neat potato starch, there was no glycerin and acid acetic added and during
the heating process in hot plate, it takes up to 100°C similar to the boiling point of water.

For the pure potato starch that have been added with glycerine and acid acetic, the
temperature reach to 60°C to form the bio-plastic. Here, the solution has turned in a gelatinous
form. The glycerine and acid acetic was added together with starch powder and distilled
water, the mixture was stirred until there was no clump before putting the mixture on a plate
for heating process.

The sago starch with the additives of glycerine and acid acetic was heated until the
temperature reach 100°C, it took longer temperature for the sago starch to be bio-plastic.
Perhaps this is due to the low content of amylose compare to potato starch. The glycerin and
acid acetic was also added together with starch powder and distilled water and the mixture
also was stirred to until there was no clump form at the bottom of beaker before setting it up
for heating process in the hot plate. Then, the solution was pour and spread out in silicon sheet
and bring to dry at 50℃ for 2 days. The dry specimens were cut into 100 mm x 10mm dimension.
The specimens were test for tensile properties.

The crystallinity behaviour was observed using Differential Scanning Calorimetry (DSC)
(DSC Q20V24.11 Build 24. The DSC consists of two types sealed pans which are a sample pan
and a reference pan or an empty sample pan. The aluminium compiles pans acts as a
radiation shield. The two pans were uniformly heated or cooled whereas the differences of
heat flow within the two pans were monitored. This experiment is carried out in an isothermal
temperature and also by altering the temperature at a constant rate which also known as
temperature scanning. The DSC functions as to measure the difference between the heat
resistance and a reference pan that are exposed to the same temperature program of given
samples.

The biodegradability of the specimen was investigated in controlled environments.
After weighing, ten specimens were buried under moist soil. The samples, whose initial masses
were recorded and were weighed after burying for 10 days. Water absorption measurements
were measured in separate observation.

4. RESULTS AND DISCUSSION

Physical and strength properties of bio-based plastic are influenced by processing methods.
During processing of starch solution as shown in Figure 1, stirring condition should be continuous
and a magnetic stirrer is recommended to increase the gelatinized and homogeneous soluble.
Figure 2 shows the specimens of starch film after oven dried at 50℃ for 2 days. After dried, the
physical condition of bio-based plastic made of starch is transparent in nature. In this condition,
it is soft and flexible properties that suitable for low strength application.

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Figure 1: Bio-based starch solution after heating

10mm

Figure 2: Specimen of bio-based from starch after oven dry
Figure 3 shows the glass transition of potato/glycerin/acetic acid. Its crystalline
behaviour shows approximately at 100 to 120 ℃ and the suitable temperature for a filler
addition is approximately at 64 to 95 ℃. In addition, when comparing with the potato and
sago starch (Figure 4), the bio-based plastic from sago exhibits a lower heat resistant
compared to plastic made of potato starch, approximately 56 to 80℃. On the other hand, the
initial property of neat potato depicts a lower heat resistant since low transition of glass
temperature at 56℃. Based on the results, adding glycerin in potato starch shows more heat
resistant of bio-based plastic compare to pure potato starch bio-based plastic (up to 87℃). It
was reported that the function of glycerol content lead to more compact bio-plastic
structures, increased elongation but decreasing Young’s modulus (Farahnaky, 2013). Apart
from that, using glycerol results in improved mechanical properties of bio-plastics. Tensile
properties, high plasticizing capacity and thermal stability at processing temperatures may be
tailored with addition of glycerin to produce bio-plastic films (Basaik et al., 2018).

Figure 3: Glass transition of Potato/Glycerin /Acetic Acid

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Figure 4: Glass Transition of Sago/Glycerin /Acetic Acid

Figure 5: Glass Transition of Neat Potato

Table1 displays the degradation weight of bio-based plastic comparing with two types
of commercial plastics, conventional and biodegradable plastics. The observation only took
10 days. The cause for degradation is due to biological and enzymatic activities which
produce a significant change in chemical an physical structure of a material. The weight loss
measurement is based on the standard method (ASTM D5338) for biodegradation of polymer
where the weight loss measurement is calculated by the following represents in Equation 1.

Equation 1: WL(% ) = x 100 %

W0 and W are the initial and final weight of bio-plastic specimen respectively whereas
WL represents to the Weight Loss.

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Table 1: Degradation Rate of Bio-based Starch Plastic After 10 days

Bio-based plastic Initial % Weight
Weight Decrease
Neat Potato
Potato/glycerin (g) 33.8
Sago/glycerin 4 72.2
Conventional plastic 4 48.0
Commercial 4
Biodegradable plastic 4 0
0.65
4

According to Table 1, bio-based plastic made of potato starch shows the highest rate
of degradation, accounting to 72 % followed by sago and neat potato starch, which are 48 %
and 33.8 % of degradation rate respectively. As we can see, with an addition of glycerin
promoted the activities of microorganisms during composting period. Glycerol or glycyl
alcohol consist of two primary and one secondary hyrdroxyl group help to increase the
participating of enzyme reactions since it is very soluble in water, hydrocopic in nature. In the
duration of 10 days, a commercial biodegaradble plastic composed at 0.65 % degradation
rate. In contrast, conventional plastic known as petroleum-based which contain hydrocarbon
posses no degradation rate after 10 days.

5. CONCLUSION

Difference properties of bio-based plastic from starch have been studied. The main
conclusions drawn are:

1. The bio-plastic film of two starches of sago and potato posing similar trend of crystaline and
glass transition behaviour.

2. The crystalline behaviour of potato achieved at higher temperature compared to sago
bioplastic.

3. Starch bioplastic of potato shows better heat resistant than sago bioplastic.

4. The ample temperature of plasticiser addittion in starch bioplastic during processing is at 65
to 95℃.

5. Glycerin improves the properties of biplastic film by promoting hydrogen bonding links
among granular starch and glycerol.

6. Properties of starch bio-plastics strongly depend on solution starch and glycerol content. This
explains properties starch-based as a function of glycerol which tailloring the bioplastic film
properties.

REFERENCES

Ashter, S. A. (2016). Introduction to Bioplastic Engineering. USA: Elsevier Inc.

Basiak E., Lenark A., Debeaufort F. (2018). How Glycerol And Water Content Affect The
Structural and Functional Properties of Starch-Based Edible Films. Polymers, 10, 412, 118.

Farahnaky, A., Saberi, B., Majzoobi M. (2013). Effect of Glycerol on Physical and Mechanical
Properties of Wheat Starch Edible Films.Journal of Texture Studies, 44(3).

Geyer R., Jambeck J.& Law K, (2017). Journal About Production, Use and Fate of All Plastics
Ever Made. 3(7), 19-22.

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Jabeen N., Majid I., Nayik G. A., (2015). Bioplastic and Food Packaging: Review. Journal of

Cogent Food & Agriculture, 1:1117749, 1-6.
Rashid, I., Omari, M.H.Al., Leharne, S.A., Chowdhry B. Z., Badwan A. (2012). Starch Gelatinization

Using Silicate: FTIR, DSC, XRPD, and NMR studies. Journal of Starch, 2012, 00, 1-16.
Mensitieri, G., Di Maio, E., Buonocore, G. G., Nedi, I., Oliviero, M., Sansone, L., & Iannace, S.

(2011). Processing and Shelf Life Issues of Selected Food Packaging Materials and
Structures From Renewable Resources. Trends in Food Science & Technology, 22,72–80.
Robert, S. A., Cameron, R. E. (2002). The Effect of Concentration and Sodium Hydroxide on The
Rheological Properties of Potato Starch Gelatisation. Carbohydr. Polym., 2002,50,133
143.
Thakur S., Chaudhary J., Sharma B., Verma V., Tamulevicius S., Thakur V. K. (2018). Sustainability
of Bioplastics: Oppourtunity and Challenges. Current Opinion in Green and Sustainable
Chemistry, 13, 68-75.

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ELECTRICAL LOAD ANALYSIS FOR SIZING A STAND-ALONE
PHOTOVOLTAIC SYSTEM USING ARTIFICIAL NEURAL NETWORK

Ahmad Fateh Mohamad Nor1, Nurhazwani Saleh2

1Green and Sustainable Energy Focus Group (GSEnergy), Faculty of Electrical and Electronic
Engineering Universiti Tun Hussein Onn Malaysia (UTHM), 86400 Parit Raja, Batu Pahat,Johor.

2 Politeknik Tun Syed Nasir Syed Ismail, Hab Pendidikan Tinggi Pagoh, KM 1 Jalan Panchor
84600 Pagoh, Johor.

*[email protected]

_

Abstract. Stand-alone solar system or also known as photovoltaic system is one of the most
popular off-grid renewable energy types in generating electricity power especially in rural
area. However, one of the drawbacks of this type of photovoltaic (PV) system is that the system
needs to be sized carefully in order to fulfill the electrical load requirement. In order to do so,
electrical load analysis have to be done first. Load analysis can be quite difficult especially
when for huge system and huge operating time. Hence, Artificial Neural Network (ANN) will be
used to perform the load analysis. This paper investigates the suitable configuration of ANN for
analyzing electrical load analysis for the purpose of sizing a stand-alone solar system. The ANN
has been optimized using MATLAB software. The results have shown that the selected ANN
configuration has the ability to produce values similar to the conventional calculation method.

Keywords: Solar Electricity, ANN, Renewable Energy

1. INTRODUCTION

Electricity has always been one of the most essentials needs in human life. For example, in
Malaysia, the demand for electricity is always increasing rapidly from year to year. However,
the current method of generating electricity in Malaysia is heavily dependent on fossil fuels
which is around 88.4%. Only 11.4% of electricity is generated from hydropower (Haiges et al.,
2017). Apart from the fact that this fossil fuel will eventually run out, this fossil fuel also releases
carbon dioxide that can contribute to global warming and other environmental issues(Khatib
et al., 2016). Hence, renewable energy is one of the best solutions for this problem. Renewable
energy like photovoltaic (PV) generates electricity from sunlight. A stand-alone PV system is a
system where PV modules are the sole electrical power source(Zhang et al., 2019). A simple
example of a stand-alone PV system can be achieved by attaching a PV panel to any Direct
Current (DC) load like a DC motor (Sulaiman et al., 2015). A stand-alone PV system is more
suitable to power houses or buildings in remote areas where electricity from the grid is not
available. To size a stand-alone PV system, the most important step is the electrical load
analysis. This is because the result from this analysis will be used to determine the number of PV
panels, size of inverter, number of batteries and other components. The electrical load analysis
involves a series of calculation. The load analysis consists of the accumulation over a given
time of total electrical energy used. The loads for the stand-alone PV system are usually almost
constant and have only slight modifications. The highest value of the load should be
considered if the load is variable over the day. The load's running time is another very important
information that is required. This is attributable to the unusual simultaneous activity of electrical
loads. Even though the calculation involved in load analysis can be done manually, but
calculation mistake or human error is likely to occur especially when the system in huge. Hence,
Artificial Neural Network (ANN) will be used to perform the load flow analysis. This paper focuses
on performing load analysis for sizing a stand-alone PV system using ANN.

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2. LITERATURE RIVEW

Located in the equatorial region, Malaysia receives abundant sunlight or solar radiation all year
long. That is one of the reasons why PV system is one of the most popular renewable energy
sources in Malaysia. Malaysia receives between 3.9 kWhm-2 to 4.4 kWhm-2 of solar radiation
depends on the location and months. Solar radiation more than 4.4 kWhm-2 has been
recorded mostly at the west coast of Sabah(Malaysian Meteorological Department, 2012).
There are two categories of solar radiation, namely direct solar radiation, and indirect solar
radiation. Direct solar radiation is the radiation that the surface of the planet receives without
any change in direction from the sun to the surface of the earth. Indirect solar radiation, on the
other hand, is the radiation that strikes the earth's surface after shifts in direction. In addition,
the Malaysia government has always supported the PV application in Malaysia by initiating
various initiative such as the Malaysian Building Integrated Photovoltaic (MBIPV)and the Net
Metering Scheme.

As mentioned in the introduction section, the sizing procedures in a stand-alone PV
system is of paramount importance (Dunlop, 2010; El-Shahat et al., 2015). The first step in this
sizing process is the load analysis. Hence, the research on improving the sizing procedure is very
necessary. Due to the sophisticated technology especially in computer science, Artificial
Intelligent (AI) has always been used to help improving engineering process(Lim et al., 2015).
One type of AI is ANN. ANN has been used in many engineering and technology fields including
PV technology (Baptista et al., 2017; Belova & Martinovich, 2015; Elobaid et al., 2015; Hontoria
et al., 2005)

However, one of the problems faced when using ANN is that there is no fix method in
designing ANN configuration especially in determining the number of hidden neurons. Previous
researches have come out with a number of suggested methods in determining the number
of hidden neurons, but all of these methods cannot be used for all purposes(Panchal &
Panchal, 2014; Sheela & Deepa, 2013). Hence, in this research, the suitable number of neurons
for an ANN to perform load analysis for sizing a stand-alone PV system will be discovered.

3. METHODOLOGY

3.1 Load Analysis

As stated earlier, load analysis is the beginning stage in the sizing of a stand-alone PV system.
There are three important elements to be determined from the load analysis. The first is called
total daily electrical energy consumption or TDEE. TDEE can be defined as the total amount of
electrical power required to be produced by the PV system as a whole. TDEE is important to
evaluate the amount of PV panels and batteries in the PV system. TDEE can be calculated by
using the Eq 1(Dunlop, 2010).

Eq 1: TDEE =∑ (quantity of electrical appliances × power rating of electrical appliances in
watt × operating time of electrical appliances in hour per day) / inverter’s efficiency

Total AC power demand or TAPD is the value that need to be determined after TDEE.
TAPD need to be known in order to identify the suitable inverter for the system. Eq 2 (Dunlop,
2010) is be used to compute the total AC power demand.

Eq 2: TAPD = ∑ (Quantity of Electrical Appliances × power rating of electrical appliances in
watt)

After TAPD is calculated, the next important value that need to be determined is the
weighted operating time (WOT). WOT need to be identified to determine the size of the battery
that will be used in the PV system. The weighted operating time is obtained by the using Eq
3(Dunlop, 2010).

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Eq 3: WOT = ( 1 × 1) + ( 2 × 2) + ⋯ + ( × )
1 + 2+⋯+

where, = weighted average operating time (hr/day)
top = AC energy required for load 1 (Wh/day)
E1 = Operating time for load 1 (hr/day)
t1 = AC energy required for load 2 (Wh/day)
E2 = Operating time for load 2 (hr/day)
t2 = AC energy required for load nth (Wh/day)
En = Operating time for load nth (hr/day)
tn

3.2 Artificial Neural Network

ANN is used in this study to predict the values of TDEE, TAPD and WOT. To accomplish that, the
ANN configuration must first be trained so that the ANN can learn or discover the relationship
between the given input quantities and the target values. The multilayer perceptron with
backpropagation (MLPBP) models are one of the most used ANN configurations (Goh et al.,
2015; Lim et al., 2015; Nor et al., 2016). The inputs of the optimized MLPBP ANN network are
quantity of electrical appliances, power rating of electrical appliances and operating time of
electrical appliances.

According to the review by (Panchal & Panchal, 2014), one of the safest ways to
determine the suitable number of neurons is by adding the number of neuron bit by bit for
every configuration. Hence, for this configuration, the number of hidden neurons will be
starting from 1, then will be increased to 5 and finally 10 number of hidden neurons. Figure 1
shows the optimized MLPBP ANN model that is being made up of input layer, hidden layer,
and the output layer (TDEE, TAPD and WOT).

Figure 1: The Optimized MLPBP ANN Model
Then prediction output values from the ANN will then be being compared with the
calculated TDEE, TAPD and WOT values to find the errors. The error is important to improve the
ANN’s predictions values. MATLAB Neural Network Toolbox is used to run the optimized ANN
model.

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3.3 Usual House Load Data

Table 1 (Nor, 2013; Tenaga Nasional Berhad, 2018) shows the usual electrical loads for typical
house in Malaysia.

Table 1: Usual Electrical Loads for Typical House in Malaysia

AC Load Description Quantity Power Rating Stand-Alone
(Watt) Operating Time

Refrigerator 1 440 (hour/day)
150
Television 1 1500 10
75 3
Water heater 2 36 1
850 12
Fans 2 360 6
0.3
Lights 5 2

Washing machine 1
Computer 1

Source: Tenaga Nasional Berhad, 2013

4. RESULTS AND ANALYSIS

4.1 Load Analysis from Calculation

Table 2 shows the results obtained from the load analysis using calculation. These results will
then be being compared with the output from the ANN to find the error. The error is then will
be used to improve the ANN output data.

Table 2: Calculated Load Analysis

Data Result Value

TDEE 13005.56 Wh/day
TAPD 5130 W
WOT
6.66 hr/day

Load analysis is based on standard house loads in Malaysia as shown in Table 2. The
results of the load analysis in Table 2 showed that the system would have to hit TAPD at 13005.56
Wh / day.

4.2 Load Analysis from Artificial Neural Network.

Table 3 shows the load analysis result obtained from ANN. This ANN is being configured with
only 1 number of hidden neurons. It can be understood from Table 3 that the errors between
ANN and the targeted calculation TDEE, TAPD and WOT values are very high. This means that
this ANN configuration is not suitable for performing load analysis for sizing a stand-alone PV
system.

Table 3: Load Analysis from ANN with 1 Number of Hidden Neuron

Data Calculation ANN Prediction Error = |Target – ANN|
(Target)
TDEE 13005.56 54388.2113 41382.65574
TAPD 5130 11070.01151 5940.01151
WOT -439.3333187 445.9925669
6.66

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Table 4 shows the load analysis result obtained from ANN. This ANN is being configured
with 5 number of hidden neurons. It can be understood from Table 4 that the errors between
ANN and the targeted calculation TDEE, TAPD and WOT values are very small. This means that
this ANN configuration could perform load analysis for sizing a stand-alone PV system. ANN with
5 number of hidden neurons is better than ANN with only 1 hidden neuron.

Table 4: Load Analysis from ANN with 5 Number of Hidden Neuron

Data Calculation ANN Prediction Error = |Target – ANN|
(Target)
TDEE 13005.56 13005.55556 4.44445E-06
TAPD 5130 1.00044E-11
WOT 5130 -.63477E-10
6.659248185
6.66

Table 5 shows the load analysis result obtained from ANN. This ANN is being configured
with 10 number of hidden neurons which is the largest number in this study. It can be understood
from Table 5 that the errors between ANN and the targeted calculation TDEE, TAPD and WOT
values are similar to the result from ANN with 5 hidden neurons. This means that even though
the number of hidden neurons has been added, but the ANN performance remains the same.

Table 5: Load Analysis from ANN with 10 Number of Hidden Neuron

Data Calculation ANN Prediction Error = |Target – ANN|
(Target)
TDEE 13005.56 13005.55556 4.44405E-06
TAPD 5130 5130 0
WOT
6.66 6.659248221 3.63426E-08

5. CONCLUSION

The study conducted in this research shows that the importance of determining ANN
configuration in order to make sure the performance of the ANN. It can be understood that for
this study, ANN with configuration of 5 number of hidden neurons is already enough to perform
load analysis. The performance remains the same even though with 10 number of hidden
neurons. Hence, it is best to use the optimum value of number of neuron because the higher
of neuron will affect the computational time etc.

REFERENCES

Baptista, D., Abreu, S., Travieso-gonzález, C., & Morgado-dias, F. (2017). Hardware
Implementation of an Artificial Neural Network Model To Predict The Energy Production
Of A Photovoltaic System. Microprocessors and Microsystems, 49, 77–86.

Belova, I. A., & Martinovich, M. v. (2015). Neural Network Control Algorithm for Stand-Alone
Solar Cell Electrical Energy Conversion System. 16th International Conference of Young
Specialists on Micro/Nanotechnologies and Electron Devices, 387–390.

Dunlop, J. P. (2010). Photovoltaic Systems (2nd ed.). American Technical Publishers, Inc Elobaid,

L. M., Abdelsalam, A. K., & Zakzouk, E. E. (2015). Artificial Neural Network-Based Photovoltaic
Maximum Power Point Tracking Techniques: A Survey. IET Renewable Power
Generation, 9(8), 1043–1063.

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El-Shahat, A., Haddad, R. J., Guha, B., & Kalaani, Y. (2015). Sizing Residential Photovoltaic
Systems in The State of Georgia. IEEE International Conference on Smart Grid
Communications (SmartGridComm), 629–634.

Goh, H. H., Chua, Q. S., Lee, S. W., Kok, B. C., Goh, K. C., & Teo, K. T. K. (2015). Evaluation for
Voltage Stability Indices in Power System Using Artificial Neural Network.
Procedia Engineering, 118, 1127–1136.

Haiges, R., Wang, Y. D., Ghoshray, A., & Roskilly, A. P. (2017). Optimization of Malaysia’s Power
Generation Mix to Meet the Electricity Demand by 2050. Energy Procedia, 142, 2844
2851.

Hontoria, L., Aguilera, J., & Zufiria, P. (2005). A New Approach for Sizing Stand-Alone
Photovoltaic Systems Based in Neural Networks. Solar Energy, 78, 313–319.

Khatib, T., Ibrahim, I. A., & Mohamed, A. (2016). A review on sizing methodologies of
photovoltaic array and storage battery in a standalone photovoltaic system. Energy
Conversion and Management, 120, 430–448.

Lim, Z.-J., Mustafa, M. W., & Jamian, J. J. (2015). Voltage Stability Prediction on Power System
Network via Enhanced Hybrid Particle Swarm Artificial Neural Network. Journal of
Electrical Engineering & Technology, 10(3), 877–887.

Malaysian Meteorological Department. (2012). Solar Radiation Map of Malaysia.

Nor, A. F. M. (2013). System Sizing of a Stand-Alone Hybrid Solar System.

Nor, A. F. M., Sulaiman, M., & Omar, R. (2016). Study of Voltage and Power Stability Margins of
Electrical Power System Using ANN. IET Conference Publications, 1–7.

Panchal, F. S., & Panchal, M. (2014). Review on Methods of Selecting Number of Hidden Node
in Artificial Neural Network. International Journal of Computer Science and Mobile
Computing, 3(11), 455–464.

Sheela, K. G., & Deepa, S. N. (2013). Review on Methods to Fix Number of Hidden Neurons in
Neural Networks. Mathematical Problems in Engineering, 2013, 1–11.

Sulaiman, M., Nor, A. F. M., & Omar, R. (2015). A GUI Based Teaching and Learning Software for
System Sizing of a Stand-Alone Hybrid Solar Electricity System. MAGNT Research Report,
3(6), 72–85.

Tenaga Nasional Berhad. (2018). Usage Cost of Electrical Appliances at Home.

Zhang, W., Maleki, A., Rosen, M. A., & Liu, J. (2019). Sizing A Stand-Alone Solar-Wind-Hydrogen
Energy System Using Weather Forecasting and A Hybrid Search Optimization Algorithm.
Energy Conversion and Management, 180, 609–621.

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OPTIMIZATION OF NOISE LOSS USING SOUND ABSORBING PANEL
BOX

Mohd Ahmadi bin Safuan1, Azwin binti Ahmad 2 and Mohd Azlan bin Suhaimi3
1Department of Safety and Health Negeri Sembilan, Seremban, Negeri Sembilan.

2Department of Chemical and Food Technology, Politeknik Tun SyedNasir Syed Ismail, Pagoh, Johor.
3School of Mechanical Engineering, Universiti Teknologi Malaysia,
81200 Skudai, Johor Bahru
*[email protected]

Abstract. The World Health Organization has stated that hearing loss is one of the top 10 health
problems worldwide and that noise-induced hearing loss is the leading occupational disease.
Industrial code of practice in Malaysia state that the frequently exceeding daily noise exposure
levels of 82 dB. Based on reporting occupational diseases in Malaysia, (2006-2018) showed
there was an increasing number of patients as much as 5540 cases. This work focus on
producing a sound absorbing panel box, based on rockwool, acoustic foam and perforated
stainless steel. The noise reduction loss is determining by using the sound level meter in decibel,
dB unit. The insulation thickness is optimizing by using Design Expert, with second factorial
method. The higher noise loss can be achieved by 43.1 % of noise loss in 50mm thickness layer
of both materials (rockwool and acoustic foam). The optimize insulation thickness can be
achieved by using a 50mm of rockwool, 25 mm of acoustic foam with 2.0 ft2 of panel size by
assigning 28.4 % or 27.7dB noise loss. Nevertheless, further study should be conducted, including
the optimizing of thickness materials on the different types of materials with different ratio and
combination. The addition of optimizing parameters such as heat absorbing, vibration,
frequency and temperature should be investigated in order to absorb more noise.

Keywords: Sound absorbing panel, rockwool, acoustic foam, noise loss

1. INTRODUCTION

Noise is an important occupational health hazard, with a high prevalence in the industry. The
noise exposure to workers varies greatly with the activities performed and the equipment used
(Hong, 2005). The frequently exceeding daily noise exposure levels of 82 dB in Malaysia
reported by (ICOP,2019). Long-term exposure to daily noise levels above the lower action level
of 80 dB may eventually because noise induced hearing loss (NIHL), a bilateral sensorineural
hearing impairment.

Typically, the first sign of NIHL, is notching of the audiogram at 3, 4 or 6 kHz, with a
recovery at 8 kHz. This audiometric notch deepens and slowly develops towards the lower
frequencies when noise exposure continues (S Amares et al., 2017). NIHL is one of the major
occupational health problems in the industry. It may have a great impact on a workers’ quality
of life (S Amares et al., 2017), and it also influences workers’ communication and safety (Suter,
2002).

In other countries, NIHL is one of most prevalent occupational diseases (Arndt et al.
1996; Hessel 2000; Hong 2005), and prevalence estimations range from 37% in Australia (Kurmis
and Apps, 2007) and 10% in the USA (Dobie 2008). Higher exposure levels and longer exposure
durations cause more hearing impairment (Prince 1997; Rabinowitz et al. 2007; Dobie2007).

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2. LITERATURE REVIEW

Sound may be transmitted into a building in two basic ways. First is by sound waves transmitted
through the air to airborne sound. The second transmission through vibrations transmitted into
solids or building components from a source (Hansen & Goelzer, 2009). For industrial noise
problems, a source-path-receiver relationship often be interested in reducing the noise level.
The noise level measured from a given source by isolating it from the receiver through the use
of barriers or enclosures. The materials used for these barriers or enclosures will be required to
reflect or absorb airborne sound.

More recently, the use of active noise control has been combined with passive control
to develop hybrid sound absorbers (Galland et al., 2005). The use of a piezoelectric actuator
as a secondary source and wire meshes as porous material has allowed the design of thin
active liners composed of several juxtaposed cells of absorbers to be used to reduce noise in
flow ducts. Some research has been aimed at producing a broadband sound absorber known
as smart foam, which is a hybrid active-passive sound-absorbing material. The absorber is
made of melamine foam (made of melamine resin, a thermoset polymer) with Poly-vinyl-dene
fluoride (PVDF) piezoelectric-film-embedded actuators (Leroy et al., 2008).

Porous materials such as foams and fibres are used as sound absorbers. Viscous losses
convert acoustic energy into heat as sound waves travel through the interconnected pores of
the material. Recently, two very similar analytical formulations have been developed to
describe the sound propagation of porous elastic materials. One theory is the Biot-Allard theory
and the other is the Bolton-Shaiu theory (Bolton, 1984). Though independently developed,
these two theories are very similar and yield similar predictive results. The theories predict three
types of propagating wave in a porous elastic material–the airborne wave, the structured-
borne wave, and the shear wave. The theories demonstrate how the participation of the
different types of waves is a function of the boundary conditions (Nae-Ming, 1991).

3. METHODOLOGY

In this study, the methodology is divide into three part. The first part involves the production of
sound absorbent panels box. The main target is to produce a sound absorbing panel which
can reduce the noise from the motor enclosure room. The second part is to study in detail on
noise losses after applying the panels. The last part is to optimize the noise loss based on
different thickness of each material.

The panel was produced using several rods and pieces of iron. All iron is shaped
according to the size and size that has been set according to the drawing specifications, which
is 2 ft2, as showed in Figure 2.1. The dimension unit in the figure is in millimeter. The cutting process
uses an iron cutting machine and a welding machine for the connection process between the
pieces and the rod. Once the iron box is ready, the coating process is done using paint. Paint
is used to prevent rusting.

Figure 2.1: 3D Design for Perforated Stainless Steel Box (Door Open)

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The sound level meter with the calibrator was used to measure the loss of noise. Before
making noise measurements, the calibrator is fitted over the meter’s microphone, and the
reading is either checked manually by the user or automatically by the meter.

4. RESULT AND DISCUSSION

The actual of perforated steel box is shown in Figure 3.1. The basic material use is steel plate
and rod. These materials are welding with a welding machine. After the welding process, the
box is painted to prevent rusting and well looking. This process is chosen due to the economical
price.

Figure 3.1: Perforated Steel Box

Arenas and Crocker (2010) revealed that materials that possess a high value of sound
absorption are usually porous materials. The sound absorption behavior observed for low-
density particleboard showed that this board had higher porosity than that of medium-density
particleboard. As stated in Table 3.1, it showed rockwool has twice the capability of absorbing
noise than acoustic foam.

It can see clearly, rockwool with 50 mm thickness give 10.9% of noise loss, while acoustic
foam with similar thickness gives 5.6% of noise loss. However, when the rockwool was combined
with acoustic foam, it gives a better percentage of noise loss. The 25mm acoustic and 25 mm
rockwool showed 11.6% of noise loss. This amount increases 29.1% of noise loss if using of 50 mm
acoustic foam and the rockwool together.

Table 3.1: Decibel Noise Loss Using 2 ft2 of Perforated Steel Box

Panel Combination Thickness Noise Loss, Desibel % of Noise Loss
(mm) (dB)
Panel Layer 25 3.6 3.6
25 5.9 6.0
Perforated Acoustic Foam 50 5.5 5.6
50 10.6 10.9
steel Rockwool
50 11.3 11.6
Acoustic Foam
100
Rockwool

25 mm Acoustic Foam +

25 mm Rockwool

50 mm Acoustic Foam + 39.8 40.7
50 mm Rockwool

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The optimization process is done in order to get the best condition of base on noise loss.
The thickness of rockwool and acoustic foam is the main parameter in determining the range.
The observation is done by choosing the highest noise loss. Based on the factor above, RUN 1,
content both same thickness (50mm) of both acoustic foam and foam is selected as a good
condition in the optimization process. In RUN 1, it used 50 mm rockwool and 50mm acoustic
foam with use 2 ft2 of panel size.

In this study, the optimization is done by using second factorial design methodology,
with a total of 4 runs generated by Design Expert V7.0 software, with the different setup
condition as shown in Table 3.2. The results data were input into the Design Expert V7.0 software
for further analysis.

Table 3.2 Result of Optimization Condition by Second Factorial Method

Factor 1 Factor 2 Factor 3 Response

RUN Thickness of Thickness of Size of Noise Loss, Percentage
Acoustic Foam, Rockwool, dB of Noise
2 Loss, %
mm mm
Material , ft

1 50 50 2 42.1 43.1

2 50 25 1 22.3 22.8

3 25 50 1 33.2 34.0
4 25 25 2 11.5 11.8

The 3D response surface plots function as the three factors maintaining all other factors
at a fixed level is helpful in understanding both the main and their interaction effects of this
three factors (Yetilmezsoy et al., 2009). Thus, in order to get a better understanding of the
influences of the independent variables and their interactions on the dependent variables, 3D
response surface plots for measured response were formed.

According to Bakeman (2005), the less the parallel lines the most likely there was a
significant interaction. In Figure 3.3, all the line is parallel to each other, and there was no cross
interaction. The response growth curves convex when the decreasing of the thickness of
rockwool and acoustic foam, at a fixed size of 2ft2 of perforated steel panel. As a
consequence, setting up value to have the highest possible value for noise loss.

Design-Expert® Software StdErr of Design 1.000
0.750
StdErr of Design 0 .5 0 0
1.5

0.5

X1 = A: acoustic foam
X2 = B: rokwol

Actual Factor
C: saiz = 2.00

0.250

0.000

50.00 25.00 25.00 50.00
43.75 43.75
37.50 37.50

B: rokw ol 31.25 31.25A: acoustic foam

Figure 3.3-: The 3D Graph of Interaction Plot of Acoustic Foam Versus Rockwool at 2ft2 Of
Panel Size.

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The 3D response surface plots function as the three factors maintaining all other factors
at a fixed level is helpful in understanding both the main and their interaction effects of this
three factors (Yetilmezsoy et al., 2009). Thus, in order to get a better understanding of the
influences of the independent variables and their interactions on the dependent variables, 3D
response surface plots for measured response were formed.

According to Bakeman (2005), the less the parallel lines the most likely there was a
significant interaction. In Figure 3.3, all the line is parallel to each other, and there was no cross
interaction. The response growth curves convex when the decreasing of the thickness of
rockwool and acoustic foam, at a fixed size of 2ft2 of perforated steel panel. As a
consequence, setting up value to have the highest possible value for noise loss.

5. REFERENCES

Amares, S., Sujatmika, E., Hong, T. W., Durairaj, R., & Hamid, H. S. H. B. (2017). A Review:
Characteristics of Noise Absorption Material. Journal of Physics: Conference Series,
908(1). https://doi.org/10.1088/1742-6596/908/1/012005

Arenas JP, Crocker MJ (2010) Recent trends in porous sound absorbing materials.J Sound Vib
44 (7):12–17

Arndt V, Rothenbacher D, Brenner H, Fraisse E, Zschenderlein B, Daniel U, Schuberth S, Fliedner
TM (1996). Older workers in the construction industry: results of a routine health
examination and a five-year follow up. Occupational and Environmental Medicine,
53(10):686–691.

Bakeman, R., (2005). Recommended effect size statistic for repeated measure design.
Behaviour Research Method, 19:115-118

Dobie RA (2006) Methodological issues when comparing hearing thresholds of a group with
population standards: the case of the ferry engineers. Ear Hear 27:526–537

Dobie RA (2007) Noise-induced permanent threshold shifts in the occupational noise and
hearing survey: an explanation for elevated risk estimates. Ear Hear 28:580–591

Dobie RA (2008) The burdens of age-related and occupational noise- induced hearing loss in
the United States. Ear Hear 29:565–577

Hong Z, Bo L, Guangsu H, Jia H (2007) A novel composite sound absorber with recycled rubber
particles. J Sound Vib 304(1–2):400–406

Hessel P (2000). Hearing loss among construction workers in Edmonton, Alberta, Canada.
Journal of Occupational and Environmental Medicine, 42(1):57.

Kurmis AP, Apps SA (2007) Occupationally-acquired noise-induced hearing loss: a senseless
workplace hazard. Int J Occup Med Environ Health 20:127–136

Malaysia, D.O. S.H. (2019). Industry Code of Practice for Management of Occupational Noise
Exposure and Hearing Conservation 2019

Prince MM (2002) Distribution of risk factors for hearing loss: implications for evaluating risk of
occupational noise-induced hearing loss. J Acoust Soc Am 112:557–567

PrinceMM, Gilbert SJ, Smith RJ, Stayner LT (2003) Evaluation of the risk of noise-induced hearing
loss among unscreened male industrial workers. J Acoust Soc Am 113:871–880

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Rabinowitz PM, Sircar KD, Tarabar S, Galusha D, Slade MD. Hearing loss in migrant agricultural

workers. J Agromed- icine 2005;10(4):9–17
Suter A (2000). Standards and regulations. In: Berger EH, Royster LH, Rozster JD, Driscoll DP, Layne

M, eds. The noise manual, 5th ed. American Industrial Hygiene Association, Fairfax,VA

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EFFECT OF STAR ANISE AND CINNAMON ESSENTIAL OIL ADDITIVE ON
CLOUD POINT IN PALM OIL

Aina Fathiah Zuhaidi, Choo Kean Chek, Muhd Zharif Amsyar Zaharudin
Department of Chemical & Food Technology, Politeknik Tun Syed Nasir Syed Ismail

*[email protected]

Abstract. Cloud point is a temperature point of the oil that starts to form a crystal which causes
cloudiness before it becomes solidified. High value of cloud point indicated the oil is higher in
saturated fatty acids. The cloud point value can be reduced by blending with soft oil such as
corn oil and soybean oil. The objectives are to examine the effect of star anise and cinnamon
essential oils on cloud point value which is blended with palm oil. Star anise and cinnamon
essential oil was extracted using steam distillation. The corn oil, star anise and cinnamon
essential oil is added 2 %, 4%, 6% and 8% (v/v) by volume of palm oil. Chemical characterization
is analyzed by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) test and is also conducted to determine
the antioxidant activity. The result shows the star anise and cinnamon essential oil can
effectively reduce the cloud point of palm oil. However, corn oil is not having a high effect on
cloud point in palm oil. Adding star anise essential oil can reduce cloud point of palm oil from
7.3°C to 3.1°C, adding cinnamon essential oil can reduce from 8.3°C to 4.4°C while adding corn
oil can reduce from 9°C to 7°C. In conclusion, star anise and cinnamon essential oil can be
used as an additive agent in lowering the cloud point of the palm oil which can replace for the
chemical anti-clouding agents.

Key Words: Cloud point, essential oil, blending oil

1. INTRODUCTION

Oil palm (Elaeis guineensis) was first introduced to Malaysia as an ornamental plant in 1870.
Since 1960, planted areas have increased at a rapid pace and become the most important
commodity crops in Malaysia. Palm oil production in Malaysia has increased over the years,
and the production is projected to reach 19.4 million tonnes in 2012. The Malaysian palm oil
industry easily meets the local oils and fats demand, and the excess can be exported. The
weakness of the palm oil becomes cloudy when the ambient temperature drops below the
cloud point of palm olein approximately 20°C as happens during a cold night or weather. Palm
olein is an unsaturated fatty acid and molecules tend to crystallize out at lower temperature.
Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) and naturally
reddish in color. Palm oil contains 50% of saturated fat and 50% of unsaturated fat where the
clinical studies showed that palm oil tends to be net neutral edible oil.

At temperature below 20°C, the cloudy oil then becomes solid. This is only a physical
transformation and the oil is perfectly safe for consumption. This physical appearance will affect
the value of palm oil in the market where the consumer assumption is the oil is expired. To
overcome this issue, the types of spice are being studied to identify which spices have the ability
to reduce the cloudy effect at low temperature. Malaysian people enjoy spicy and spices food
which is widely used in their cooking. Star anise and cinnamon is the most common spice used
in cooking and easily obtained. Spice is usually added in the recipes of cooking to enhance
the aroma and flavor of the food produce. Based on research, spices have antioxidant and
antimicrobial properties. There are mostly applying in medical which its properties may help to
boost the body immunity system and provide health to the body. Spices’ essential oil is usually
extracted using steam distillated method. In this research star anise and cinnamon are used to
examine the effect of its essential oil as additive on the cloud point in palm oil.

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The objective of this research is to study the effect of star anise and cinnamon essential
oils on cloud point value and antioxidant in blending palm oil with spices’ essential oil by using
the steam distillation to extract the essential oil from the spices. The ratio of blending oil between
palm oil and corn oil is also being studied.

2. LITERATURE REVIEW AND HYPOTHESIS

Cloud point is a test to determine the temperature at which the oil begins to cloud, resulting
from crystallization under controlled cooling (Zaliha, O. et al., 2004) and is a measurement of
temperature that is used to measure when the solid fat appears, which dissolved solid in the oil
such as paraffin wax began to form and separate from oil. The temperature at which the palm
oil starts to appear cloudy, indicating that wax crystals have begun to form and become
solidified. Palm oil is produced more than any other vegetable oil (Carter,C et al., 2007). Palm
oil is one of the top largest productions in the world that 11.356 million tons accounted for 18.6%
of the total world vegetable oil production from 61.409 million tons just behind soybean that are
16.130 million tons which accounted 26.2% (Escobar R et al., 1994). Global palm oil production
is increasing by 9% every year, prompted largely by expanding biofuel markets in the European
Union (European commission, 2006) and by food demand in Indonesia, India and China (Clay,
2004). Nowadays, 90% of palm oil is widely used by to making used for making edible product
by many countries such as margarine, deep fat, frying, shortening, ice creams, cocoa butter
and the other 10% mostly used for non-edible product such as soap, oleochemical
manufacturing and example for oleochemical manufacturing is fatty acids, methyl esters,
surfactant, detergents (Hassan AH et al., 1988).

Star anise is one of the spices that mostly can be found in Malaysia food to give the
flavoring and heat the body temperature. The purpose of star anise been selected to be used
in this research because contains trans-anethole, a paramethox-yphenyl propene which
accounts for about 85-90% (by weight). The rest includes terpene, pinene, I-phellandrene, cr-
diterpene, limonene, estragole, safrol and terpineol etc. (WHO & Institute of Materia Medica,
1990). These coumpound is contain of double bond that can prevent the formation of oil
cloudy.

Cinnamon is mostly use in culinary uses and it is also used in traditional and modern
medicines. (Surya Prakash et al., 2012). Usually, cinnamon is mainly used in aroma and essence
industries due to the fragrance that cinnamon has and it can be incorporated into many
different types of products such as foodstuff, perfumes, and medicinal products. (T.-C. Huang
et al., 2007). Cinnamaldehyde and trans-cinnameldehyde are present in the essential oil for
contributing to the fragrance and the various biological activities that have been observed in
cinnamon (H.-F. Yeh et al., 2013). Palm oil and its fractions contain tocopherols. It is especially
rich in γ - tocotrienol. These substances, which are physiologically active as vitamin E, are useful
natural antioxidants. (Goh SH et al., 1994).

3. RESEARCH METHODOLOGY

The palm and corn oil is purchased from the market. Palm oil will be used as a main oil and the
corn oil will be used as an additive to palm oil as a blending oil. In the commercial cooking oil,
corn oil is added to prevent the cloudy formed. The oils undergo a filtration process before
producing the blending oil and cloud point analysis. The essential oil from star anise and
cinnamon is extracted with steam distillation and the essential oil is extracted out from distilled
water using diethyl ether as solvent. The steam distillation extraction is used to extract the
essential oil from star anise and cinnamon (Magritek, 2014). It is the common extraction method
to extract the essential oil from spices. The temperature set on the hot plate is between 120°C
to 140°C which the temperature of the thermometer of the steam distillation is between 98°C
to 100°C. The oil yield of the star anise and cinnamon essential oil yield every batch is record
down and calculate the oil yield.

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Physical characterization is conducted to the determination of the physical properties
of blending oil with the additive. Cloud point test is used to determine the temperature that the
oil starts to form a crystal that causes cloudiness of the oil before solidifying. The chemical
characterization for star anise and cinnamon oil is conducted to determine the presence of
antioxidants. A reference is referred for this test (Lutterodt, H. et al., 2011). The standard used in
this test is ascorbic acid because it uses as an antioxidant standard.

4. RESULT AND ANALYSIS

Extraction of star anise and cinnamon essential oil were performed using steam distillation. The
oil blending ratio of palm oil and corn oil is identified and the amount of spices essential oil is
added is differently based on the ratio of blending oil.

4.1 CLOUD POINT TEST

The volume of additives added into the palm oil is 2, 4, 6 and 8 % of the palm oil used. This test
is conducted to analyze the effect of the additive on the cloud point of the palm oil.

4.1.1 Palm Oil and Corn Oil
Table 1: Cloud Point Test Of Oil Sample

Filtered oil Cloud point(°C)
sample (w/w)
First Second Third Average
Determination
Determination Determination

Palm oil 7.0 9.0 9.0 8.3
Corn oil -11.0 -11.0 -8.0 -10.0

The cloud point of the palm olein is between 6.6 to 14.3 °C and the cloud point of the corn oil
is between -14.0 to -11.0 (Weinheim, 1995). From the Table 1, the cloud point for the palm oil is
8.3°C, and corn oil is -10.0. This indicate the cloud point test of oil sample result is reliable while
the cloud point of the palm olein is in the range of the standard.

4.1.2 Corn Oil Added to Palm Oil

Table 2: Cloud point test of palm oil added with corn oil

Volume of Palm Oil (Ml) Volume of Corn Oil (Ml) Cloud Point (°C)
5.0 0.0 8.3
5.0 0.1 6.8
5.0 0.2 7.7
5.0 0.3 7.5
5.0 0.4 7.0

From Table 2, it shows that the adding of corn oil into the palm oil can lower the cloud point of
the palm oil from 9.0 °C to 7.0 °C. Therefore, blending of corn oil with palm oil can reduce up
to 22.22 % of the cloud point value.

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4.1.3 Star Anise Essential Oil Added to Palm Oil

Table 3: Cloud Point Test of Palm Oil Added with Star Anise Essential Oil.

Volume of Palm Oil (Ml) Volume of Star Anise Cloud Point (°C)
Essential Oil (Ml)
5.0 0.0 7.3
5.0 0.1 6.2
5.0 0.2 5.1
5.0 0.3 5.0
5.0 0.4 3.1

From Table 3, it shows that the adding of star anise essential oil into the palm oil can lowering
the cloud point of the palm oil from 7.3 °C to 3.1°C. Therefore, blending of star anise essential
oil with palm oil can reduce up to 57.53 % of the cloud point value.

4.1.4 Cinnamon Essential Oil Added to Palm Oil

Table 4: Cloud Point Test of Palm Oil Added with Cinnamon Essential Oil.

Volume of Palm Oil Volume of Cinnamon Cloud Point (°C)
(Ml) Essential Oil (Ml)
5.0 0.0 8.3
5.0 0.1 8.4
5.0 0.2 5.0
5.0 0.3 4.5
5.0 0.4 4.4

From Table 4, it shows that the adding of cinnamon essential oil into the palm oil can lower the
cloud point of the palm oil from 8.3°C to 4.4°C. Therefore, blending of cinnamon essential oil
with palm oil can reduce up to 46.99% of the cloud point value.

Based on the data from Table 2, 3 and 4 conclude that star anise has a higher potential
to be used as additive in oil as it can reduce the cloud point up to 3.1°C compare to cinnamon
(4.4°C) and corn oil (7.0°C)

4.2 2,2- DIPHENYL-1-PICRYLHYDRAZYL (DPPH) TEST

Table 5: DPPH Test Result

Sample Results IC50(mg/L)
1.00 ± 0.00
Standard: Ascorbic Acid
8416.67 ± 361.71
Blending palm oil with star anise
essential oil 3933.33 ± 416.33

Blending palm oil with cinnamon
essential oil

From Table 5, blending palm oil with star anise and cinnamon essential oil have no antioxidant
activity. This is because the result of blending palm oil with star anise and cinnamon essential oil
is not close to the result of the standard of ascorbic acid which is at 1 mg/L.

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5. CONCLUSION

As a conclusion, the essential oil from star anise and cinnamon have a potential to be used as
additives in palm oil because it shows the decreasing of temperature in cloud point analysis.
The essential oil from star anise and cinnamon can be used as another option or varieties in the
market as an anti cloudy agent. Star anise essential oil and cinnamon essential oil that are
added into palm oil with volume 2, 4, 6 and 8% of the volume of palm oil used can successfully
reduce the cloud point of the palm oil. It can make the palm oil remain in liquid state at lower
temperature. Star anise essential oil can reduce the cloud point of the palm oil from 7.3°C to
3.1°C which reduces up to 57.53% of the cloud point value. Cinnamon essential oil can reduce
the cloud point of the palm oil from 8.3°C to 4.4°C which reduces up to 46.99% of the cloud
point value of the palm oil.

The effect of star anise and cinnamon essential oils on cloud point value also successfully
determine which it can reduce the cloud point of the palm oil as a small volume of spices’
essential oil from star anise and cinnamon is added into the palm oil. This indicate the spices’
essential oil have ability in effect the physical properties in the palm oil. Star anise and cinnamon
essential oil can reduce the cloud point of the palm oil and improve the cold stability of the
palm oil at cold temperature. The physical characteristic of blending palm oil with spices’
essential oil is determined which the result of the cloud point test on the oil sample and adding
with additive is obtained. Cloud point test is used to indicate the temperature that the oil starts
to form cloudiness before become solidified. The chemical characteristic of blending palm oil
with spices’ essential oil from star anise and cinnamon is also determined which is analyzing the
antioxidant activity in the blending palm oil with spices using DPPH test. For the DPPH test,
blending palm oil with star anise and cinnamon essential oil do not have antioxidant properties.
Therefore, star anise essential oil is the most suggested to be used as additive in replacing the
chemical anti-clouding agents to stabilize the cloud point of the oil.

REFERENCE

Cottrell RC (1991) Nutritional aspects of palm oil. Am J Clin Nutr 53: 989S–1009 S. Kheiri SA (1987)
End uses of palm oil: human food. In Gunstone FD (ed), Palm Oil. Chichester: John Wiley
and Sons, pp 71–83.

Escobar R, Peralta F, Alpizar G (1994) Perspectives for The Development of the Oil Palm Industry
worldwide. Palmas 15(1): 51–59. European Commission (2006) An EU Strategy for Biofuels,
Commission of the European Communities.

Garcia E.J., Oldoni T.L.C., deAlencar S.M., ReisA., Loguercio A.D., Grande R.M.N.,
Antioxdantactivity of DPPH Assay of Potential Solution to Be Applied on Bleached Teeth,
Braz. Dent.J.2012, 23(1): 22-27.

Goh SH, Choo YM, Ong SH (1985) Minor Carotenoids of Palm Oil. J Am Oil Chem Soc 62: 237–
240.

Sundram K, Top AGM (1994) Vitamin E from Palm Oil. Its Extraction and Nutritional Properties.
Palmas 15 (1): 77–82.

H.-F. Yeh, C.-Y. Luo, C.-Y. Lin, S.-S. Cheng, Y.-R. Hsu, and S.- T. Chang, “Methods for Thermal
Stability Enhancement of Leaf Essential Oils and Their Main Constituents from Indigenous
Cinnamon (Cinnamomum Osmophloeum),” Journal of Agricultural and Food Chemistry,
vol. 61, no.26, pp. 6293–6298 (2013).

Hassan AH (1988) Palm oil and health. The Planter 64 (752): 505–519, Idris NA, Samsuddin S (1993)
Developments in food uses of palm oil: a brief review. Palmas 15(3): 66–69.

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Huang D.J., Ou B.X., Prior R.L. The Chemistry behind Antioxidant Capacity Assays, J. Agric. Food

Chem. 2005, 53 (6): 1841–1856.
Pyrzynska, K., & Pękal, A. (2013). Application of Free Radical Diphenylpicrylhydrazyl (DPPH) To

Estimate the Antioxidant Capacity of Food Samples. Analytical Methods, 5(17), 4288.
doi:10.1039/c3ay40367j.
T.-C. Huang, H.-Y. Fu, C.-T. Ho, D. Tan, Y.-T. Huang, and M.-H. Pan, “Induction of Apoptosis by
Cinnamaldehyde from Indigenous Cinnamon Cinnamomum Osmophloeum Kaneh
Through Reactive Oxygen Species Production, Glutathione Depletion, And Caspase
Activation in Human Leukemia K562 Cells,” Food Chemistry, vol. 103, no. 2, pp. 434–443
(2007).
WHO (Manila), Institute of Materia Medica (1990). Medicinal Plants in Vi-etnam. WHO Regional
Publications, Western Pacific Series No. 3, Hanoi, Ma-nila, pp. 211-212.

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MECHANICAL AND SOLUBILITY PROPERTIES OF PURPLE SWEET POTATO
STARCH BASED EDIBLE FILM

Aishah Mohd Marsin1 , Ida Idayu Muhamad2
1 Kolej Komuniti Pasir Salak, Kementerian Pengajian Tinggi, Jalan Lebuh Paduka,

Changkat Lada, 36800, Kampung Gajah, Perak.
2 Department of Bioprocess and Polymer, School of Chemical and Energy Engineering, Faculty of Energy,

Universiti Teknologi Malaysia, Skudai, 81100, Skudai, Johor.
* [email protected]

Abstract. Mechanical and solubility properties are one of the crucial factors in developing edible food
packaging. This research emphasized on developing an edible film using purple sweet potato starch,
(PSPs) carrageenan and glycerol with different formulation. The optimum formulation of PSP starch
based edible film were obtained using simplex lattice mixture design. Results revealed that the
optimum formulation are by using designed value of PSP starch (3.14 g (w/v)), carrageenan (1.84 g
(w/v)) and glycerol (3.02 ml (v/v)) mixed in 100 ml solution providing high solubility (57.40 %) and
desired tensile strength (2.81 MPa) of the film after improvements. The optimum tensile and solubility
properties of PSPs films suggest a great potential of using PSPs in food packaging for edible film
industries.

Keywords: Purple sweet potato, starch, edible film, food packaging

1. INTRODUCTION

An active edible film has received great interest in recent years to improve food properties including
regulating the migration of moisture, oxygen, and carbon dioxide (Martins et al., 2012). The increased
interest on edible film was due to the concerns about the environmental impact caused using non-
biodegradable plastic-based packaging materials. Despite the main function to become the primary
packaging in protecting the goods from exterior environment, edible film also able to carry active
ingredients in adding beneficial nutrition. Other advantages of edible film besides the edibility are its
esthetic appearance, non-toxic, non-polluting and low cost (Abdou & Sorour, 2014). Starch has
become a very good potential material in the making of food packaging due to its biodegradability
and promotes eco-friendly packaging. The presence of amylose and amylopectin in starch enables
the film to swell and solubilize due to the water binding capacity (Mohd Marsin & Muhamad, 2016).

Film are easily casted from starch natural polymer. However due to poor physical properties,
the films are improvised by addition of binders and plasticizers to develop biodegradable film. Purple
sweet potato starch (PSPs) specifically has been studied by Ishak et al 2015) to contain antioxidant
properties. As well as the properties of cast into film, PSPs also carries antioxidant properties in which
giving nutritional benefits on the goods contained in the film. Starch-based edible film shows favorable
physical characteristics including odourless, tasteless, colourless and low oxygen permeability (Silva et
al., 2019). Addition of plasticizer; glycerols, helps to improve the film flexibility while addition of gelling
agent; carrageenan, helps in strengthening the film formability. However, different formulation of film
displays different mechanical properties in performing as food packaging.

The mechanical and solubility properties of starch based edible films can be improved by
optimum formulation study (Thakur et al., 2017). The composition of PSPs, glycerol and carrageenan
to form an edible film were evaluated using response surface methodology study. The objective of
this study was to improve the mechanical and solubility properties of PSP starch based edible film.

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2. MATERIALS

The purple sweet potato (Chiran Murasaki) was bought from a local store, Johor. Meanwhile, food-
grade glycerol was bought from Merck KGaA, Darnstadt, Germany, whereas carrageenan was
purchased from a Malaysian agent for Sigma-Aldrich, Saint Louis, USA.

3. METHODS

1.1 Film Formulation

The PSP starch based edible film formulation was determined using PSPs, glycerol and kappa
carrageenan in 100 ml solution according to mixture design in response surface methodology. The test
was conducted based on a study done by Xiu (2012) with slight modifications. The mixed solution was
heated on a hot plate (IKA C-MAG HS 7, China) under agitation using magnetic stirrer at 2 rpm until
the solution gelatinized and began to solidify. An amount of 15 ml solution was then poured and
casted on 9 cm diameter petri dish in 60°C oven overnight.

1.2 Design of Experiment using Simplex Lattice Mixture Design

The design of experiment implementing using Simplex Lattice Mixture Design by Design Expert version
6.04. The range percentage of starch (2 – 4 g) , carrageenan (1 – 3 g) and glycerol (3 – 5 ml) were
chosen as the independent variables (Abdou & Sorour, 2014; Campos, Gerschenson, & Flores, 2010;
Chiumarelli & Hubinger, 2012) studied to optimize the film properties through response from solubility
of the film in water (Y1) and tensile strength (Y2) of the PSP starch based edible film. Quadratic order
was chosen and Scheffe model were selected for determination of optimum formulation. The
optimization was conducted to determine the optimum formulation of the PSP film to obtain
adequate tensile strength and high solubility of film in water.

3.2 Mechanical Strength

Tensile Tester Instrument (LRX 2.5 KN LLOYD, China) was used in determination of tensile strength of film.
Dimension of 15 mm wide x 130 mm long strips dimension were cut according to ASTM standard
method D882-02 (ASTM D882, 2002) while grip separation was set at 50 mm and crosshead speed at
12 mm/min.

3.2 Solubility of Film

Based on Maran et al. (2013), the water solubility tests were conducted with slight modification in film
formulation optimization study. To obtain initial dry matter weight of the films, a dimension of 2 cm x 2
cm film sample was cut and dried in drying oven (70 ± 2 ºC, 24 h). The dried films were immersed into
20 ml distilled water and gently agitated in shaking incubator (ST-100C9870, SISTEC, UK) at 150 rpm (25
± 2 ºC, 24 h). After overnight, the insolubilized films were filtered out of the water using filter paper. The
filter paper containing the insolubilized sample were dried (70 ± 2 ºC, 24 h) to determine the weight of
the dry matter which is not solubilized in water. The weight of dry matter solubilized was calculated as
equation below and reported as percentage of film solubility in water:

=ℎ ‫ ݐ‬㏮ ‫ ݐ‬㏮− ℎ㏮ ‫ݐ‬㏮ (%) ℎ ‫ ݐ‬㏮ ‫ ݐ‬㏮ × 100
ℎ ‫ݐ‬㏮ ‫ݐ‬㏮

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4. RESULTS AND DISCUSSION

4.1 Film Evaluation

RSM was used to lessen the number of experimental runs by means of statistical predictions, in
which to evaluate the interactions between the single factors (Mohd Marsin & Muhamad, 2016).
The optimum PSP starch based edible film formulation was determined by obtaining desired
characteristics and properties of the film. Table 1 shows the result obtained from 11 run experiments
conducted by using simplex lattice mixture design to determine optimum formulation which
resulted in 2 responses: tensile strength and solubility of film in the water. Adequate tensile yet
having high solubility were identified as the most desirable factors in selecting the optimum
formulation to produce PSP starch based edible film.

Table 1: Experimental design for PSPs film formulation responses to tensile strength and
solubility of film

Independent variables Response

Run X1 : Starch (g) X2 : Carrageenan (g) X3 : Glycerol Y1 : Tensile Y2 : Film

(ml) strength (MPa) solubility (%)

1 4.00 1.00 3.00 2.04 44.43
2 3.00 2.00 3.00 2.86 56.06
3 3.00 1.00 4.00 2.44 66.25
4 2.00 3.00 3.00 3.24 55.64
5 2.00 2.00 4.00 2.75 50.37
6 2.00 1.00 5.00 1.88 88.94
7 3.33 1.33 3.33 2.08 61.41
8 2.33 2.33 3.33 2.89 45.64
9 2.33 1.33 4.33 2.27 56.60
10 2.67 1.67 3.67 2.35 59.70
11 * 4.0 1.00 3.00 2.16 40.55

* Duplicate

A model summary statistics tests and sequential sum of squares were carried out on the
experimental data to evaluate on the adequacy of the quadratic models and the results are listed
in Table 2. High level of conformance were shown by the value in Table 2 with quadratic
polynomial estimates (P value < 0.05 and R2 near to 1), where tensile strength (Y1) and film solubility
(Y2) have significant differences (P value < 0.05. Hence, both of these response played a crucial
role in affecting the PSP film properties.

Table 2: Analysis of variance for the application of both processing condition to produce
PSPs edible film

Response DF Squares Mean Square F-value P-value* Regression, R2

Y1 6 1.76 0.29 17.24 0.0079 0.9628
Y2 5 1531.62 306.32 7.47 0.0228 0.8819

* p < 0.05

By varying 2 of the independent variables within the experimental range, a surface
response of the quadratic polynomial model was also generated. Therefore, Figure 1 are the
response surface plots that portray the effects on PSP films produced using different formulations.
The increment of carrageenan in film formulation have been found to influence the results of
tensile strength based on the 3D surface plot and the trace interaction response model given by
the software on the tensile strength response (Figure 1 (a)), which displayed an increasing trend
(Zheng et al., 2019). This result in parallel with the usage of highest ratio of carrageenan (3 g)
which indicates 3.26 MPa

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tensile strength. Addition of kappa carrageenan showed a more fragile behavior (tends to rupture
in the elastic domain) according to Lafargue et al. (2007), as it contains high tensile strength. In
other cases, Cilurzo et al. (2008) has reported a similar study regarding starch edible film and stated
that the decrease in plasticizer tends to increase the tensile stress; while decrement of glycerol
had increased the tensile strength. The addition of kappa carrageenan in film formulation also
proves to form cohesive and transparent film (Alves, Costa, & Coelhoso, 2010). The tensile strength
in range of 1.8 MPa to 3.3 MPa are in agreement with a research conducted by Abdou and Sorour
(2014) which showed the tensile strength of starch film increases with the increase of carrageenan
content in the mixture.

Figure 1: Graphical illustration of 3D surface surface plots and trace interaction graph displaying
the effects of different PSPs film formulation on (a) tensile strength and
(b) film solubility

From the 3D diagram illustrated in Figure 1 (b), the increment in ratio of glycerol had
increases the solubility of the film. Frankly, the trace response showed the increasing value of
glycerol (X3) result in the highest solubility of 88.94 %. The solubility of the film increases within the
additions of 2.0 to 5.0 ml glycerol in a formulation. According to MÜller et al. (MÜller, Yamashita,
& Laurindo, 2008), the film that incorporated glycerol tends to be hygroscopic since glycerol
helps to level up the free volume and chain movement in a medium. Therefore, reduces
rigidity and increases the molecular mobility of the film (Prakash Maran et al., 2013). The
result of film solubility in this experiment (40 to 90 %) is in agreement with the findings published
by Wan et al., (2015) which underline the statement of increasing amount of glycerol had
shorten the solubilization time significantly.

4.2 Optimization of PSP Starch Based Edible Film Formulation

Optimization formulation had been derived from the results of the formulation using three factors
in order to produce the desired properties of PSP starch-based edible film. The desired PSP starch
based edible film properties would have to retain more than 50 % of film solubility and adequate
tensile strength to perform as a primary food packaging. The desired tensile strength response was
targeted between 1.88 to 3.24 MPa reading to retain its rigidness and structure to prevent from
easily cut or damage from minor physical impact. Since edible film require to be dissolve in a
solution, the tensile of the film should not be too high or otherwise the film would not dissolve in
solution. While solubility was targeted more than 50 % solubility to reduce solid residue after dissolve
into a solution.

Design expert 6.04 software providing three predicted film formulation values resulting in
three predicted tensile strength and solubility response as shown in Table 3. Based on Table 3, all
three formulations show good film formability. However, the optimum formulation was taken by

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evaluating the smallest difference of actual results to the predicted result provided by Design
Expert 6.0 software. The smallest different in the comparing the result of actual and predicted value
shows that the formulation used are repeatable and have more accurate result in identifying the
desired response. Hence, the prediction 2 with 3.14 g PSPs starch, 1.84 g carrageenan and 3.02 ml
glycerol were chosen as the best formulation in 100 ml solution with desirable response of 2.81 MPa
and 57.40 % film solubility.

Table 3: The predicted and actual value of optimized desired formulation

Independent variable Response

Starch (g) Carrageenan (g) Glycerol (ml) Sample Tensile strength Solubility
(MPa) (%)
3.22 1.06 3.71 Predicted 2.34 60.36

Actual 2.26 ± 0.41a 70.98 ± 0.45c

3.14 1.84 3.02 Difference - 0.08 + 10.62
Predicted 2.70 56.41

Actual 2.81 ± 0.50c 57.40 ± 1.63b

Difference + 0.11 + 0.99

3.65 1.09 3.26 Predicted 2.25 52.20
Actual 2.69 ± 0.40b 53.67 ± 0.68a

Difference + 0.44 + 1.47

* Triplicate response reading

5. CONCLUSION

Various film formulation displayed different effects on film formation. The optimized film formulation
to produce PSP starch based edible film were identified as follows: 3.14 (w/v) g PSPs, 1.84 (w/v) g
carrageenan and 3.02 ml (w/v) glycerol for 100 ml water. This formulation exhibited the ability to
obtain high film solubility (more than 50 % solubility) and adequate tensile strength, which enables
the film to be used for food packaging. Besides, by achieving good solubility in water with
adequate tensile strength film, PSP starch based edible film would be a good candidate to
replace the usage of plastics for primary packaging such as sugar sachet or small packs of coffee.
Thus, the results from this study reflect a positive prospect in commercializing starch edible food
packaging in the food industry.

ACKNOWLEDGEMENT

This work was financially supported by the Malaysian Ministry of Higher Education through the
Fundamental Research Grant Scheme (FRGS) with vot number R.J130000.7809.4F343. The authors
are also grateful to Universiti Teknologi Malaysia for supporting this research.

REFERENCE

Abdou, E. S., & Sorour, M. A. (2014). Preparation and characterization of starch / carrageenan
edible films. International Food Research Journal, 21(1), 189–193.

Alves, V. D., Costa, N., & Coelhoso, I. M. (2010). Barrier properties of biodegradable composite films
based on kappa-carrageenan/pectin blends and mica flakes. Carbohydrate Polymers,
79(2), 269–276.

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Campos, C. a., Gerschenson, L. N., & Flores, S. K. (2010). Development of Edible Films and Coatings
with Antimicrobial Activity. Food and Bioprocess Technology, 4(6), 849–875.

Chiumarelli, M., & Hubinger, M. D. (2012). Stability, solubility, mechanical and barrier properties of
cassava starch – Carnauba wax edible coatings to preserve fresh-cut apples. Food
Hydrocolloids, 28(1), 59–67.

Cilurzo, F., Cupone, I. E., Minghetti, P., Selmin, F., & Montanari, L. (2008). Fast dissolving films made
of maltodextrins. European Journal of Pharmaceutics and Biopharmaceutics  : Official
Journal of Arbeitsgemeinschaft Für Pharmazeutische Verfahrenstechnik e.V, 70(3), 895–900.

Ishak, I., Muhamad, I. I., Marsin, A. M., & Iqbal, T. (2015). Development of purple sweet potato starch
base biodegradable film. Jurnal Teknologi, 77(31), 75–78.

Lafargue, D., Lourdin, D., & Doublier, J. L. (2007). Film-forming properties of a modified starch/k-
carrageenan mixture in relation to its rheological behaviour. Carbohydrate Polymers, 70,
101–111.

Martins, J. T., Cerqueira, M. A., Bourbon, A. I., Pinheiro, A. C., Souza, B. W. S., & Vicente, A. A. (2012).
Synergistic effects between κ-carrageenan and locust bean gum on physicochemical
properties of edible films made thereof. Food Hydrocolloids, 29(2), 280–289.

Mohd Marsin, A., & Muhamad, I. I. (2016). Effects of kappa carrageenan and glycerol in purple
sweet potato starch based edible film. Jurnal Teknologi, 78(6), 163–168.

MÜller, C. M. O., Yamashita, F., & Laurindo, J. B. (2008). Evaluation of the effects of glycerol and
sorbitol concentration and water activity on the water barrier properties of cassava starch
films through a solubility approach. Carbohydrate Polymers, 72(1), 82–87.

Prakash Maran, J., Sivakumar, V., Sridhar, R., & Prince Immanuel, V. (2013). Development of model
for mechanical properties of tapioca starch based edible films. Industrial Crops and
Products, 42, 159–168.

Silva, O. A., Pellá, M. G., Pellá, M. G., Caetano, J., Simões, M. R., Bittencourt, P. R. S., & Dragunski,
D. C. (2019). Synthesis and characterization of a low solubility edible film based on native
cassava starch. International Journal of Biological Macromolecules, 128, 290–296.

Thakur, R., Saberi, B., Pristijono, P., Stathopoulos, C. E., Golding, J. B., Scarlett, C. J., … Vuong, Q. V.
(2017). Use of response surface methodology (RSM) to optimize pea starch–chitosan novel
edible film formulation. Journal of Food Science and Technology, 54(8), 2270–2278. =

Wan, J., Liu, C., Liu, W., Tu, Z., Wu, W., & Tan, H. (2015). Optimization of instant edible films based on
dietary fiber processed with dynamic high pressure microfluidization for barrier properties
and water solubility. LWT - Food Science and Technology, 60(1), 603–608.
https://doi.org/10.1016/j.lwt.2014.07.032

Xiu, Y. W. (2012). Development of edible active film for secondary food packaging. Tesis Sarjana
Muda Bioproses, Fakulti Kejuruteraan Kimia, Universiti Teknologi Malaysia, 1–42.

Zheng, K., Xiao, S., Li, W., Wang, W., Chen, H., Yang, F., & Qin, C. (2019). Chitosan-acorn starch-
eugenol edible film: Physico-chemical, barrier, antimicrobial, antioxidant and structural
properties. International Journal of Biological Macromolecules, 135, 344–352.

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KAJIAN AKTIVITI ANTIOKSIDAN TEH HERBA PUCUK GAJUS

Salbiah binti Mat Ludin , Rosliza binti Mohd Radzali , Zakiah binti Jamaludin.

Politeknik Sultan Haji Ahmad Shah, Jabatan Teknologi Makanan, 25350 Semambu Kuantan, Pahang
* [email protected]

Abstrak. Pokok gajus tergolong dalam koloni ulam yang kebiasaannya diambil secara mentah.
Ulam-ulaman kaya dengan kandungan antioksidan. Kajian ini bertujuan menghasilkan teh herba
Pucuk gajus dengan menggunakan tiga kaedah yang berbeza iaitu kaedah tanpa fermentasi,
kaedah separa fermentasi dan kaedah fermentasi penuh. Selain itu, penentuan peratus aktiviti
antioksidan bagi ketiga-tiga jenis kaedah penghasilan serta kandungan kelembapan teh
dijalankan. Ciri-ciri organoleptik diuji dengan menggunakan ujian penilaian deria dan dianalisis
dengan uijan ANOVA menggunakan perisian SPSS. Seterusnya, peratus aktviti antioksidan
ditentukan dengan menggunakan kaedah DPPH Assay. Manakala, kelembapan ditentukan
dengan ujian kelembapan bagi ketiga-tiga penghasilan teh. Daripada ujian hedonik tidak
terdapat perbezaan yang ketara dari segi rasa iaitu sedikit suka. Manakala bagi aroma, warna
dan penerimaan keseluruhan bagi ketiga-tiga jenis teh yang dihasilkan iaitu pada skala
“suka pun tidak, tidak suka pun tidak”. Berdasarkan ujian skoring terdapat perbezaan ketara dari
segi warna, manakala tiada perbezaan ketara dari segi rasa dan aroma. Teh tanpa fermentasi
mempunyai warna yang cerah, manakala teh separa dan fermentasi penuh mempunyai warna
sederhana gelap. Dari segi rasa juga tiada perbezaan ketara iaitu rasa agak kelat dan dari segi
aroma ketiga-tiganya kuat berbau ulam. Bagi peratusan aktiviti antioksidan pada kepekatan 0.2
hingga 1.0 mg/ml. BHA mempunyai peratus sebanyak 93.4% hingga 97.6%. Manakala untuk
teh tanpa fermentasi, peratus aktiviti antioksidan adalah sebanyak 93.1% hingga 95.2%. Teh
separa fermentasi mempunyai peratus aktiviti antioksidan sebanyak 91.6% hingga 94.6% dan
untuk teh fermentasi penuh peratus aktiviti antioksidan adalah 89.5% hingga 94.3%. Teh tanpa
fermentasi adalah menghampiri peratus aktiviti antioksidan sintetik BHA berbanding dengan
kaedah yang lain. Daripada ujian kelembapan untuk ketiga-tiga kaedah fermentasi didapati
semua peratusan kelembapan adalah dalam lingkungan 2% hingga 4 % dan nilai ini mematuhi
Peraturan Makanan 1985.

Kata Kunci: Pucuk Gajus, fermentasi, ujian penilaian deria, peratus aktiviti antioksidan

1. PENGENALAN

Pucuk gajus merupakan antara jenis-jenis tumbuhan dan ulaman yang berpotensi mempunyai ciri
antioksidan, namun jarang dikaji dan kurang popular dikalangan masyarakat (Nur Masitah, 2008).
Daun pokok gajus yang muda dan lembut ataupun pucuk gajus adalah herba yang popular
diambil secara mentah atau dicelur untuk mehilangkan rasa kelatnya ( Chan et al, 2016). Walau
bagaimanapun pengambilan pucuk gajus secara mentah kemungkinan kurang digemari oleh
sesetengah pihak. Oleh itu, inisiatif untuk mengalakkan masyarakat mengamalkan ulam Pucuk
gajus dibuat dalam bentuk yang lain seperti minuman. Pengambilan dalam bentuk minuman
seperti teh herba dapat meningkatkan industri herba dan ulam-ulaman dan mempelbagaikan
lagi produk minuman berasaskan herba. Secara amnya, masyarakat suka mengambil teh
sebagai minuman, tidak kira di waktu pagi mahupun waktu petang.

Objektif kajian adalah untuk menghasilkan teh herba daripada Pucuk Gajus menggunakan
3 kaedah yang berbeza iaitu kaedah tanpa fermentasi, separa fermentasi dan fermentasi
penuh. Objektif kedua adalah menentukan tahap penerimaan terhadap teh herba pucuk gajus
bagi ketiga-tiga kaedah dengan menggunakan Ujian Penilaian Deria. Seterusnya, peratusan
aktiviti

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antioksidan teh herba ditentukan dan dibandingkan dengan peratus aktiviti antioksidan BHA
menggunakan kaedah DPPH assay. Kandungan kelembapan juga ditentukan.

2. SOROTAN KAJIAN DAN PEMBINAAN HIPOTESIS

2.1 Soroton Kajian

2.1.1 Pokok Gajus

Gajus atau nama saintifiknya Anacardium occidentale L adalah dari kumpulan Anacardiacecae
yang berasal dari Brazil (Lim ,2012). Selain pucuk gajus, jambu gajus juga boleh dimakan seperti
buah- buahan yang lain dan bijinya boleh dijadikan kudapan. Pucuk gajus juga sering dijadikan
ulam, antara khasiat pucuk gajus ialah menyelesaikan masalah penghadaman, melawaskan
kencing dan buang air besar, aliran darah menjadi sempurna, minda dan tubuh menjadi sihat
segar dan ia juga sesuai untuk kulit dan mata. (Mohd Shukri, 2010). Menurut Chan et al ( 2014),
antara 10 spesis ulam herba yang dinilai ciri antioksidan, daun gajus adalah antara yang tertinggi.

2.1.2 Teh herba

Amalan meminum teh diamalkan sejak dulu lagi kerana khasiatnya yang tersendiri. Mengikut
Peraturan Makanan 1985, teh hendaklah hasil dari pengewapan, pengeringan atau pembakaran
atau apa-apa kombinasinya, akan daun, kudup atau batang lembut tertapai, separuh tapai atau
tak ditapai, dari satu atau beberapa jenis Camellia.

Terdapat beberapa jenis teh yang ada dipasaran seperti teh hijau, teh oolong dan teh hitam.
Teh hijau dihasilkan tanpa melalui proses fermentasi. Manakala teh oolong dan teh hitam
melalui proses fermentasi. Fermentasi bermula apabila jus dan enzim yang terbebas daripada
daun selepas pengisaran terdedah kepada oksigen diudara. Kemudian, proses
fermentasi/oksidasi dihentikan dengan pengeringan. Dalam proses pembuatan teh, catechin
dioksida (difermentasi) menjadi theaflavins, thearubigens dan oligomer lainnya. Theaflavins
bertanggungjawab terhadap munculnya flavor (rasa) pada teh hitam (P. Cahanar dan Irwan
Suhanda, 2006). Short fermentation merupakan fermentasi yang dilakukan secara singkat, iaitu
120 minit pada suhu 30⁰C sedangkan full fermentation dilakukan pada suhu yang sama selama
24 jam (Heong et al,2011).

Teh herba Pucuk Gajus boleh diperolehi secara semulajadi dan mempunyai potensi herba
yang sesuai dijadikan teh bagi mengekalkan kesihatan. Kegunaan herba sebagai antioksidan
dalam produk makanan telah diberikan penekanan dan perhatian dalam menggantikan
antioksidan tiruan dalam diet manusia (Zin et al., 2002). Teh herba yang diproses daripada
tumbuhan- tumbuhan herba ini selalunya dikenalpasti sebagai salah satu sumber antioksidan.

2.1.3 Antioksidan

Dalam dekad ini, pelbagai jenis tumbuhan telah digunakan dan diambil disebabkan kehadiran
aktiviti antioksidan yang tinggi. Ekstrak dari tumbuhan berubat dan produk semulajadi menjadi
sumber antioksidan dan agen antipenuaan (Suchandra et al., 2007).
Alam semulajadi selalu penting dan kaya dengan sumber ramuan yang boleh dijadikan agen
pemacu kesihatan. Sebilangan besar sumber semula jadi ini termasuk buah-buahan, sayur-
sayuran, ramuan, rempah-rempah dan cendawan yang boleh digunakan secara rutin yang
boleh menjadi sebahagian daripada diet rutin (Haseeb et al., 2018). Antioksidan semula jadi dari
sayur-sayuran mendapat banyak perhatian untuk digunakan sesuai antioksidan untuk
menggantikan antioksidan sintetik dalam produk makanan (Nur Masitah, 2008). Antioksidan
adalah sebatian yang menghalang pengoksidaan. Oksidasi adalah tindakbalas kimia yang
dapat menghasilkan radikal bebas, sehingga menyebabkan reaksi berantai yang boleh
merosakkan sel-sel organisma.

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Tindakbalas oksidasi sentiasa terjadi setiap saat. Malah, oksidasi terjadi disaat manusia
bernafas. Reaksi ini mencetuskan terbentuknya radikal bebas yang sangat aktif, yang dapat
merosak struktur serta fungsi sel. Namun, reaktiviti radikal bebas ini dapat dihambat oleh sistem
antioksidan yang melengkapi sistem kekebalan tubuh (Winarsi, 2007).

Bahan antioksidan yang diguna pakai dalam industri mengandungi campuran kimia yang
boleh menjejaskan kesihatan. Oleh sebab itu, tanaman berubat mempunyai potensi yang besar
sebagai sumber baru farmaseutikal, nutraseutikal, kosmetikal, dan sebagai perubatan alternatif
(Yusuf et al., 2010).

2.2 Pembinaan Hipotesis

Hipotesis kajian adalah terdapat perbezaan dari segi tahap penerimaan ahli panel bagi ciri-ciri
organoleptik teh herba Pucuk Gajus menggunakan kaedah penghasilan yang berbeza. Terdapat
perbezaan antara aktiviti antioksidan bagi 3 kaedah penghasilan yang berbeza.

3. METODOLOGI KAJIAN

Kajian ini melibatkan 3 kaedah penghasilan teh herba Pucuk Gajus melalui kaedah tanpa
fermentasi, separa fermentasi dan fermentasi penuh. Seterusnya penilaian deria dilakukan dan
analisa aktiviti antioksidan serta ujian kelembapan dijalankan,

3.1 Penyediaan bahan

Sampel daun pucuk gajus didapati dari pasar segar di Kuantan. Daun dibersihkan dari sebarang
kotoran dan batangnya dibuang.

3.2 Penghasilan teh herba pucuk gajus

Kaedah penghasilan adalah berdasarkan (Yi Jun Wang et. al., 2019) dengan pengubahsuaian.
Untuk teh herba pucuk gajus, daun Pucuk Gajus distim selama 1-2 minit dan dikeluarkan dan
disejukkan. Kemudian, daun dikeringkan didalam oven pengering pada suhu 105⁰C selama 45
minit. Setelah selesai daun disejukkan dan dikisar menjadi halus. Bagi Penghasilan teh herba
separa fermentasi, daun Pucuk Gajus dilayukan dengan menggunakan oven pengering pada
suhu 60⁰C selama 45 minit. Kemudian, daun dikisarkan menggunakan pengisar dan difermentasi
selama 5 jam pada suhu 25⁰C hingga 30⁰C. Kemudian, daun yang telah melalui proses fermentasi
dikeringkan didalam oven pengering pada suhu 105⁰C selama 45 minit. Kemudian, daun
disejukkan. Manakala, bagi fermentasi penuh, daun Pucuk Gajus dilayukan dengan
menggunakan oven pengering pada suhu 60⁰C selama 45 minit. Kemudian, daun dikisarkan
menggunakan pengisar dan difermentasi selama 24 jam pada suhu 25⁰C hingga 30⁰C. Kemudian,
daun yang telah melalui proses fermentasi dikeringkan didalam oven pengering pada suhu 105⁰C
selama 45 minit. Kemudian, daun disejukkan.

3.3 Ujian Penilaian Deria

Penilaian sensori diuji ke atas 30 0rang ahli panel separa terlatih (Noraziyah, 2018). Borang Ujian
penilaian sensori iaitu borang hedonik dan penskoran berskala 7 digunakan untuk menentukan
ciri-ciri organoleptik the herba pucuk gajus. Attribut yang diuji adalah rasa, aroma, warna dan
penerimaan keseluruhan. Manakala ujian hedonik 7 skala menunjukkan skala 1 = amat sangat
suka dan 7 = amat sangat tidak suka. Analisis sensori dilakukan dengan menggunakan kaedah
statistik ANOVA satu hala. Setiap sampel yang dihidangkan dikodkan dengan tiga digit nombor
yang dipilih secara rawak dan disusun di pinggan secara rawak. Setiap panel diberikan air kosong
untuk membilas mulut sebelum menilai sampel yang berbeza.

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3.4 Penentuan Peratus Aktiviti antioksidan menggunakan 1, 1-diphenyl-2-picrylhydrazyl (DPPH) assay.

Kandungan Aktiviti antioksidan adalah menggunakan DDPH assay berdasarkan kaedah Krings &
Berger (2001) dengan sedikit pengubahsuaian. Sebanyak 0.1 gram sampel (serbuk teh herba
Pucuk Gajus dan BHA) ditimbang dan kemudian dilarutkan dengan etanol dalam 100 ml kelalang
isipadu bagi penyediaan larutan 1.0 mg/ml. Campuran digoncang dibiarkan selama 24 jam pada
suhu 5°C bagi menyediaan larutan stok. Campuran kemudiannya dituras menggunakan kertas
turas untuk menyingkirkan bendasing. Sebanyak 2ml, 4ml, 6ml, 8ml, dan 10.0 ml diambil dari larutan
stok (ekstrak teh herba Pucuk Gajus dan BHA) diletakkan dalam kelalang isipadu 10 ml dan
ditambah etanol bagi penyediaan siri larutan pencairan (0.2mg / ml, 0.4mg / ml, 0.6mg / ml, 0.8mg
/ ml, dan 1.0 mg / ml). Sebanyak 2.0 ml bagi setiap siri larutan pencairan bagi sampel (teh Pucuk
Gajus dan BHA) diambil dan dicampurkan dengan 2.0 ml etanol beserta dengan 4.0ml larutan
0.1mM DPPH didalam kelalang ujikaji dan digoncang. Sampel dimasukkan didalam bilik gelap
dan diinkubasi selama 30 minit. Setelah selesai, larutan diuji dengan UV spektrofotometer pada
gelombang 517 nm bagi mendapatkan nilai serapan sampel. Pengiraan peratus aktiviti
antioksida ditentukan adalah menggunakan formula berikut:

% Aktiviti antioksidan = A0  Ae x100 A0 = nilai serapan blank ; Ae = nilai serapan sampel
A0

3.5 Analisis kandungan kelembapan (AOAC, 2000)

Analisis kelembapan dihasilkan bagi memastikan produk menepati peraturan makanan 1985.
Untuk memulakan analisis, piring petri yang kosong ditimbang. Sebanyak 5 gram sampel
dimasukkan kedalam piring petri dan beratnya direkodkan. Sampel kemudiannya dikeringkan
dalam oven pengering pada suhu 105⁰C selama 2 jam. Kemudian, sampel dikeluarkan dari oven
pengering dan disejukkan didalam desicator. Seterusnya, bacaan pertama berat sampel beserta
piring petri diambil. Langkah diulang sehingga berat sampel dan piring petri menjadi malar.
Namun jika sebaliknya, proses pengeringan harus diulang semula.

4. ANALISIS DAN KEPUTUSAN

4.1 Penghasilan teh herba ulam raja

Teh herba pucuk gajus telah dihasilkan melalui kaedah tanpa fermentasi, separa fermentasi dan
fermentasi penuh.

4.2 Keputusan Penilaian Deria

Keputusan Ujian Penilaian Deria menggunakan Ujian Hedonik 7 skala bagi attribut yang aroma,
rasa, warna dan tahap penerimaan. Data yang diperolehi telah dianalisis melalui ujian ANOVA
dengan menggunakan perisian SPSS dengan 30 ahli panel.

Jadual 1: Keputusan Ujian ANOVA bagi Ujian Hedonik

Attribut Teh tanpa Teh separa Teh fermentasi

fermentasi fermentasi penuh

Rasa 3.30 ± 0.47a 3.57 ± 0.45a 3.63± 0.49a

Aroma 4.83 ± 0.38a 4.20 ± 0.41a 4.10 ± 0.80a

Warna 3.73 ± 0.31a 4.37 ± 0.49a 4.20 ± 0.76a

Penerimaan 3.97 ± 0.18 a 4.07 ± 0.37a 4.03 ± 0.41a

keseluruhan

*Huruf yang sama didalam lajur menunjukkan perbezaan tidak ketara pada aras α=0.05

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Berdasarkan Jadual 1 bagi attribut rasa, aroma, warna dan penerimaan keseluruhan, tidak
terdapat perbezaan yang ketara antara teh tanpa fermentasi, teh separa fermentasi dan
fermentasi penuh. Nilai min skor bagi attribut rasa menghampiri sedikit ‘suka’ berdasarkan skala
likert. Ini menunjukkan masa fermentasi tidak mempengaruhi tahap penerimaan ahli panel
terhadap rasa teh yang dihasilkan. Manakala dari segi aroma, warna dan penerimaan
keseluruhan juga tidak terdapat perbezaan ketara iaitu pada skala ‘suka pun tidak, tidak suka
pun tidak’.

Berdasarkan keputusan yang diperolehi dari ahli panel, tahap penerimaannya masih
berada di tahap “suka pun tidak,tidak suka pun tidak”. Ini mungkin disebabkan ahli panel yang
tidak biasa dengan produk teh herba Pucuk Gajus memandangkan ia masih kurang popular di
Malaysia. Sememangnya teh herba mempunyai rasa yang berlainan dan unik daripada rasa
teh biasa.

Jadual 2: Keputusan Ujian ANOVA bagi Ujian Skoring.

Attribut Teh tanpa Teh separa Teh fermentasi

Rasa fermentasi fermentasi penuh
4.80 ± 0.48 a 5.00 ± 0.53 a 4.50 ± 0.57a

Aroma 4.33 ± 0.66 a 3.90 ± 0.45a 3.50 ± 0.51a

Warna 1.67 ± 0.49a 3.40 ± 0.56b 3.07 ± 0.74b

*Huruf yang sama didalam lajur menunjukkan perbezaan tidak ketara pada aras α=0.05

Berdasarkan jadual di atas keputusan ujian skoring bagi ketiga-tiga kaedah penghasilan teh.
Bagi rasa, ia menunjukkan rasa yang agak kelat, namun ahli panel dapat menerima rasanya
berdasarkan skala hedonik. Seterusnya untuk attribut kedua iaitu aroma, ia menunjukkan kuat bau
ulam untuk ketiga teh.

Untuk ciri warna menunjukkan teh tanpa fermentasi mempunyai warna yang lebih cerah
dan berbeza ketara dengan teh separa fermentasi dan fermentasi penuh. Ia adalah
disebabkan proses fermentasi yang dikenakan pada daun pucuk gajus. Adanya fermentasi
yang lebih lama menyebabkan terjadinya oksidasi pada berbagai komponen kimia dan
menyebabkan penurunan nilai kecerahan berbanding teh tanpa fermentasi. Menurut (Yogini, et
al., 2010) catechin terdapat dalam ekstrak daun gajus namun kandungan nya lebih banyak
terdapat dalam buahnya. Dengan pengoksidaan, catechin akan mula membentuk molekul
lebih besar melalui kondensasi dan compound tidak meruap seperti theaflavins and thearubigins
terbentuk. Kompound inilah yang bertanggungjawab pada warna dan rasa. Semasa fermentasi,
warna hijau daun teh akan bertukar kepada warna perang (Pou, 2016).

4.3 Peratus Aktiviti Antioksidan

Peratus aktiviti antioksidan adalah berdasarkan aktiviti perencatan DPPH. Jadual 3 menunjukkan
peratusan aktiviti antioksidan pada kepekatan yang berbeza bagi 3 kaedah penghasilan teh.

Jadual 3: Peratusan Aktiviti Antioksidan pada Kepekatan yang Berbeza
Bagi Teh Herba Pucuk Gajus

Kepekatan BHA (Butylated Teh tanpa Teh separa Teh
(mg/ml) Hydroxyanisole) fermentasi fermentasi fermentasi
penuh (%)
0.2 (%) (%) (%)
0.4 93.4 93.1 91.6 89.5
0.6 94.6 93.4 92.5 91.6
0.8 95.5 94.1 93.1 92.2
1.0 96.7 94.6 93.7 93.1
97.6 95.2 94.6 94.3

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Berdasarkan Jadual 3, jadual menunjukkan peratusan aktiviti antioksidan pada
kepekatan yang berbeza bagi teh herba Pucuk Gajus yang dihasilkan. Daripada jadual didapati
pada kepekatan 0.2 mg/ml, peratusan aktiviti antioksidan BHA, teh tanpa, separa dan
fermentasi penuh adalah 93.4%, 93.1%, 91.6% dan 89.5% masing-masing. Pada kepekatan 0.4
mg/ml, peratusan aktiviti antioksidan BHA, teh tanpa fermentasi, separa dan fermentasi penuh
adalah 94.6%, 93.4%, 92.5% dan 91.6%. Seterusnya, pada kepekatan 0.6 mg/ml, peratusan aktiviti
antioksidan BHA, teh tanpa fermentasi, separa dan fermentasi penuh adalah 95.5%, 94.1%, 93.1%
dan 92.2% . Pada kepekatan 0.8 mg/ml, peratusan aktiviti antioksidan BHA, teh tanpa fermentasi,
separa dan fermentasi penuh adalah 96.7%, 94.6%,93.7% dan 93.1%, Manakala, pada kepekatan
1.0 mg/ml, peratusan aktiviti antioksidan BHA, teh tanpa fermentasi, separa dan fermentasi
penuh adalah 97.6%, 95.2 %, 94.6
% dan 94.3 %.

PERATUSAN PERENCATAN AKTIVITI RADIKAL DPPH PADA KEPEKATANYANG
BERBEZA TEH HERBA PUCUK GAJUS

100

Peratus aktiviti antioksidan (%) 98

96

94 BHA

92 TANPA

90 SEPARA
88 PENUH
86

84

0.2 0.4 0.6 0.8 1

Kepekatan BHA dan Teh Herba Pucuk Gajus (mg/mL)

Rajah 1: Peratusan Aktiviti Antioksidan pada Kepekatan yang Berbeza
Teh Herba Pucuk Gajus bagi kaedah fermentasi yang berbeza.

Berdasarkan Rajah 1, peratus aktiviti perencatan radikal DPPH bagi teh yang dihasilkan
tanpa fermentasi paling menghampiri peratus aktiviti perencatan radikal DPPH bagi antioksidan
sintetik, iaitu BHA yang dijadikan sebagai standard. Kaedah penghasilan teh yang paling tinggi
kandungan antioksidan dan menghampiri antioksidan sintetik iaitu BHA ialah teh tanpa
fermentasi. Seterusnya teh separa fermentasi dan akhirnya fermentasi penuh. Perbezaan
kandungan peratusan antioksidan adalah disebabkan oleh cara teh tersebut diproses.

Menurut Winarsi (2007), penghasilan teh tanpa proses fermentasi lebih mampu
mempertahankan kandungan antioksidan dalam daun teh. Ini bertepatan dengan dapatan
kajian yang menunjukkan teh tanpa fermentasi mempunyai kandungan antioksidan yang tinggi.
Dapatan kajian dari Ria Kusumaningrum, menunjukkan aktiviti antioksidan semakin menurun
akibat perbezaan masa fermentasi dan pelayuan. Ini bertepatan dengan dapatan kajian iaitu
semakin lama masa fermentasi, semakin kurang aktiviti antioksidan. Bagi teh fermentasi penuh,
enzim yang ada pucuk gajus tersebut telah banyak dimusnahkan dan menyebabkan kurang
peratusan antioksidan.

Selain itu, menurunnya aktiviti antioksidan juga disebabkan oleh adanya proses pelayuan.
Semakin lama waktu pelayuan menunjukkan aktiviti antioksidan semakin menurun, ia adalah
kerana wujud perubahan kimia oleh sumber antioksidan. (Ria Kusumaningrum, 2013). Ini
bertepatan dengan kajian, iaitu teh tanpa fermentasi mempunyai kandungan aktiviti antioksidan
yang lebih tinggi kerana tidak melibatkan proses pelayuan. Daripada dapatan kajian,
menyokong kebenaran penggunaan Pucuk Gajus untuk kesan antioksidan dan mencadangkan
potensi kegunaannya untuk pembangunan ubat-ubatan.

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4.4 Peratus Kandungan Kelembapan

Jadual 4: Keputusan peratus kandungan kelembapan

Kaedah penghasilan Teh tanpa Teh separa Teh fermentasi
fermentasi fermentasi penuh
Kandungan 4.00%
kelembapan 4.00% 2.00%

Kadar air sangat mempengaruhi mutu teh kering, pada produk teh kering akan mempengaruhi
umur simpan, dimana apabila teh kering mengandung cukup banyak kadar air akan
mengakibatkan teh cepat lembab dan mudah rosak (Herawati dan Nurawan, 2006). Nilai peratus
kandungan kelembapan amat penting dilakukan ke atas teh herba Pucuk Gajus bagi
memastikan produk yang dihasilkan tahan lama. Berdasarkan Jadual 4, peratus kandungan
kelembapan bagi kesemua kaedah penghasilan teh ialah antara 2.00- 4.00%. Nilai ini mematuhi
Peraturan Makanan 1985, yang menyatakan kandungan kelembapan teh mestilah tidak melebihi
6%.

5. KESIMPULAN

Melalui kajian ini, teh herba Pucuk Gajus dapat dihasilkan dengan menggunakan 3 kaedah
penghasilan yang berbeza. Daripada ujian penilaian deria, dari segi rasa, ahli panel dapat
menerima pada skala sedikit suka. Namun secara keseluruhan tahap penerimaan ahli panel
masih berada di tahap “suka pun tidak, tidak suka pun tidak”.

Bagi standard memerangkap radikal bebas (BHA), peratus aktiviti antioksidan pada
kepekatan 0.2-1.0 mg/ml adalah diantara 93.4-97.6%. Manakala bagi kepekatan yang sama,
peratusan aktiviti antioksidan ke atas teh herba Pucuk Gajus tanpa fermentasi adalah diantara
93.1-95.2 %. Bagi teh separa fermentasi, peratus aktiviti antioksidan diantara 91.6-94.6 %, dan
fermentasi penuh adalah diantara 89.5-94.3%. Daripada data tersebut, ia menjelaskan bahawa,
peratus aktiviti antioksidan teh herba Pucuk Gajus tanpa fermentasi adalah lebh tinggi
berbanding kaedah yang lain dan menghampiri peratus aktiviti antioksidan sintetik BHA. Semakin
lama proses fermentasi, aktiviti antioksidan semakin berkurang.

Manakala, nilai peratus kandungan kelembapan bagi teh herba Pucuk Gajus bagi ketiga-
tiga kaedah penghasilan adalah diantara 2.00 -4.00%. Nilai ini mematuhi Peraturan Makanan
1985 yang menyatakan kandungan kelembapan teh mestilah tidak melebihi 6%. Bagi
menambahbaik kaedah penghasilan teh herba ini, penambahan perisa semasa kaedah
penghasilan teh boleh dilakukan bagi menghilang aroma Pucuk Gajus. Perisa seperti lemon dan
strawberry dapat meningkatkan nilai teh herba yang dihasilkan.

RUJUKAN

AOAC. (2000). Association of Official Analytical Chemists. Official methods of Analysis (17th edition)

Chan, EWC, Tan, YP, Chin, SC, Gan, LY, Kang, KX, Fong ,CH, Chang, HQ, How, YC. (2014).
Antioxidant properties of selected fresh and processed herbs and vegetables. Free Radical
Antioxid (4):39-46

Chan, EWC, Shigeyuki, B, Hung, T.C, Mami, K, Tomomo, I, Siu, K.W (2016). Ulam Herbs; A review on
the medicinal properties of Anacardium occidentale and Barringtonia racemose. Journal of
Applied Pharmaceutical Science 7(02):241-247

Haseeb,A., Ghulam,H.,Imtiaz, M. (2018). Antioxidants in Food and its application.
London.Intechopen.

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Heong, C.S., Kaur, Bhupinder, N. Huda, A.A. Karim, Fazilah, A. (2011). Effect of fermentation on the
composition of Centella Asiatica teas. American Journal of Food Technology 6(7): 581-593.

Kring, U., & Berger, R.G., (2001). Antioxidant activity of some roasted fiber. Journal of Agricultural
Sciences, 2, 73-92.

Lim TK, (2012). Anacardium occidentale. In edible Medicinal and Non Medicinal Plants, Vol 1, Fruits.
London and New York, Springer Science and Business Media.

Mohd Shukri, M.A, Alan,C (2010). Analysis of phenolic in Anacardium Occidentale shoot extracts
using a Reversed Phase High Performance Liquid Chromatography Tandem Mass
Spectrometry (RP-HPLC-MS). J. Trop. Agric. and Fd. Sc. 38(2), 221– 230

Noraziyah, A. A. (2018). Penilaian Sifat Fisio-kimia dan analisis hedonik bagi titisan piramid padi
tahan kemarau terpilih. Sains Malaysiana 47(8), 1759.

Nur Masitah, M., Kanthimathi, MS., Abdul Aziz, Azlina. (2008). Comparisons between the Antioxidant
Activities of the Extracts of Anacardium occidentale and Piper betle. Malaysian Journal of
Biochemistry and Molecular Biology (2008) 16(1), 16-21.

Nurawan, A dan Herawati, H. 2006. Peningkatan nilai tambah produk teh hijau rakyat di
kecamatan cikalong Wetan-Kabupaten Bandung. Laporan Penelitian. Balai Pengkajian
Teknologi Pertanian. Jawa Tengah.

P. Cahanar & Irwan Suhanda (2006). Makan Sehat Hidup Sehat. Penerbit Buku Kompas.63

Pou, K. J. (2016). Fermentation: The key step in the processing of black tea. Journal of biosystems
Engineering 41(2), 85-92.

Ria Kusumaningrum, Agus Supriasi., Siti hanngita R.J. (2013). Karakteristik dan mutu teh bunga lotus.
Fishtech, volume II( 1).

Suchandra, C., Zareena, N., Gautam, S. Soumyakanti, A. Prasad , SV and Arun, S.
(2007).Antioxidant activity of some phenolic constituents from green pepper (Piper nigrum
L) and fresh nutmeg mace ( Myristica Fragrans). Food Chem. 101: 515-523.

Winarsi, H. (2007). Antioksidan Alami dan Radikal Bebas. Yogjakarta: Penerbit Kanisius

Yi Jun Wang, Zhipeng, K., Henry, J.T., Tie, J.L., Chi, T.H., Dazliang, L., Xiaochun, W. (2019). Impact of
Six Typical Processing Method on the Chemical Composition of Tea Leaves Using a Single
Camellia Sinensis Cultivar, Longjing 43. Journal of Agricultural and Food Chemistry, 5423-
5436.

Yogini, S. Jaiswal, P. A. (2010). Isolation and quantitative analysis of a bioactive polyphenol-
catechin in Anacardium Occidentale Linn (Leaves and testa) by HPLC analysis. Research
Journal od Pharmacognosy and phytochemistry 2(5), 372-376.

Yusuf, S., Ahmad, S., Mansor, H., Mahmood, M. (2010). Antioxidant activities, flavonoids, ascorbic
acid and phenolic contents of Malaysian vegetables. Journal of Medicinal Plant Research.
Vol .4(10).881-890.

Zin, Z.M., Abdul-Hamid, A., Osman, A. (2002). Antioxidative activity of extracts from mengkudu
(Morinda Ciyrifolia L.) root, fruit and leaf. Food Chem. 227-231.

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TAHAP PENERIMAAN PENGGUNA TERHADAP PRODUK BEBOLA IKAN
TILAPIA

Nurul Aina Binti Mohd Yusoff, Siti Nurhaslinda Binti Damanhuri, Norshahlia Binti Haron
Kolej Komuniti Pasir Salak, Jln Lebuh Paduka, Changkat Lada, 36800 Kampung Gajah, Perak

[email protected]

Abstrak. Ikan tilapia merupakan antara ikan air tawar yang diternak secara komersial di Malaysia.
Pelbagai produk berasaskan ikan tilapia telah dihasilkan dan mendapat tempat dalam pasaran.
Bebola ikan tilapia dihasilkan dengan menggunakan isi ikan tilapia, gula, garam, tepung
gandum, tepung kanji dan bahan perasa. Kajian ini dijalankan untuk menentukan tahap
penerimaan pengguna terhadap produk bebola ikan tilapia menggunakan ujian penilaian deria.
Responden adalah terdiri daripada 54 orang pelajar Sijil Pemprosesan dan Kawalan Mutu
Makanan, Kolej Komuniti Pasir Salak. Sebanyak 6 kriteria yang dinilai iaitu rupabentuk, kekenyalan,
rasa, warna, bau dan penerimaan keseluruhan. Skala penilaian bermula dengan nilai 1 (sangat
tidak suka) sehingga nilai 5 (sangat suka). Bebola ikan komersial digunakan sebagai sampel
rujukan. Data telah dianalisis secara deskriptif dengan menggunakan perisian SPSS versi 22.
Berdasarkan ujian penilaian deria yang dijalankan didapati kebanyakan responden menyukai
produk bebola ikan tilapia berdasarkan nilai min yang tinggi terhadap kriteria yang dinilai. Ini
menunjukkan tahap penerimaan terhadap produk bebola ikan tilapia adalah tinggi.

Kata Kunci: Ikan tilapia, bebola, penilaian deria

1. PENGENALAN

Bebola ikan sangat terkenal di Malaysia dan digunakan dengan meluas oleh semua kaum di
Malaysia (Venugopal, 2006). Bebola ikan merupakan antara produk hasilan ikan yang sering
menjadi menu utama dalam hidangan makanan laut. Selain itu, ia sering digunakan dalam
pelbagai masakan seperti bihun sup, mi kari, mi goreng dan sebagainya. Bebola ikan ialah hasilan
ikan yang berbentuk bulat dan sebesar guli, berwarna putih dan mempunyai tekstur yang kenyal
(Phascheyllah, 2009). Bebola ikan adalah produk sejukbeku yang boleh dihasilkan tanpa
menggunakan peralatan yang mahal. Ia boleh dihasilkan oleh sesiapa sahaja termasuklah
golongan nelayan dan penternak ikan kolam. Selain dapat meningkatkan taraf hidup, ia juga
dapat meningkatkan ekonomi negara melalui penghasilan produk keluaran tempatan. Hasil
daripada kajian yang dijalankan oleh Mohd Hafizudin (2009), enam produk sejukbeku yang
paling digemari oleh pengguna ialah bebola ikan, ayam bersalut tepung, nugget ayam, nugget
ikan, kentang dan burger ayam. Produk ini mempunyai potensi pasaran yang besar dan mampu
memenuhi keperluan dan kemahuan penduduk Malaysia yang berbilang kaum.

Beberapa aspek telah dinilai dan dikaji telah membawa kepada proses pembangunan
produk bebola berasaskan ikan tilapia. Antaranya ialah populariti aktiviti penternakan ikan
tilapia sebagai salah satu penternakan ikan air tawar di kalangan penternak di Malaysia (Hosnan,
2011). Hasil daripada aktiviti tersebut, pengeluaran ikan tilapia di pasaran turut meningkat. Oleh
itu, penghasilan produk bebola ikan tilapia boleh diketengahkan sebagai salah satu inisiatif
dalam menyokong pengeluaran produk yang menggunakan sumber tempatan.

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2. SOROTAN KAJIAN

2.1 Latar Belakang Kajian

Pemprosesan hasilan berasaskan ikan mempunyai potensi yang tinggi untuk dimajukan. Produk
pemprosesan perikanan terdapat dalam pelbagai bentuk sama ada segar atau telah
disejukbekukan. Bebola dan kek ikan diproses secara manual dan dengan bantuan peralatan
yang mudah dan murah (Nurul Ulfah, 2015). Proses penghasilan yang mudah dan murah ini
secara langsung mampu memberi peluang kepada semua peringkat golongan untuk
mengusahakannya.

Jadual 2.1: Senarai peralatan yang digunakan dalam penghasilan bebola secara tradisional

No Nama alat

1 Mesin pengisar
2 Papan pemotong
3 Pisau
4 Mangkuk
5 Penapis
6 Sudu kecil
7 Periuk

Kajian oleh Mohd Hafizudin (2009) menunjukkan bebola ikan merupakan produk sejuk beku
yang paling mendapat sambutan di kalangan pengguna. Penggunaan produk sejuk beku di
kalangan penduduk Malaysia meningkat dari tahun ke tahun disebabkan keperluan terhadap
produk konvenien, khususnya oleh penduduk bandar. Antara faktor penting yang mendorong
pembelian produk sejuk beku ialah jaminan keselamatan produk seperti kualiti, kebersihan,
pengesahan halal dan tarikh luput produk.

Mengikut Akta Makanan 1983, bebola ikan ditakrifkan sebagai hasilan ikan yang
disediakan daripada campuran ikan dan kanji dengan atau tanpa perencah serta sayur-
sayuran dan campuran itu dibentuk menjadi bebola. Bebola ikan juga hendaklah mengandungi
tidak kurang daripada lima puluh peratus (50%) ikan dan boleh mengandungi penambah perisa
dan kondisioner yang dibenarkan.

Kebanyakan pengeluar produk bebola memilih untuk menggunakan ikan laut dalam
penghasilan bebola. Antara sebab utamanya ialah kesukaran mendapatkan sumber ikan air
tawar. Malah pengeluar turut berpendapat bebola ikan yang dihasilkan menggunakan ikan air
tawar mempunyai bau yang kurang menyenangkan (Phascheyllah, 2009). Ini menyebabkan
pengeluar sama sekali tidak terlintas untuk menghasilkan bebola dengan menggunakan ikan air
tawar. Namun begitu, pada masa kini ikan tilapia telah menjadi antara ikan yang disukai dan
menjadi kegemaran di kalangan penternak kolam ikan air tawar, ternakan dalam sangkar dan
dalam sistem kolam kanvas kerana mampu memberikan keuntungan serta hasil yang lumayan.
Keupayaan ikan tilapia untuk membiak dan membesar dengan cepat, mudah diuruskan dan
kurang serangan penyakit serta penerimaan pengguna menyebabkan permintaan ke atasnya
menjadi tinggi (Hosnan, 2011).

Ikan tilapia (Oreochromis spp) adalah sejenis ikan yang popular dari keluarga Cichlidae
yang terdapat di kawasan air tawar dan juga sedikit di kawasan air payau (Hosnan, 2011).
Terdapat lebih dari 100 spesis ikan tilapia di seluruh dunia yang menduduki kawasan sungai, tasik,
kolam dan kawasan takungan air. Di Malaysia, ikan tilapia merupakan antara jenis ikan yang
diternak dan dijual secara komersial terutama di kawasan penternakan ikan dalam kolam air
tawar. Ikan ini mudah membiak dan diternak dalam kawasan air tawar dengan memakan
tumbuhan dalam air serta makanan formulasi moden dan cepat membesar (Hosnan, 2011). Di
beberapa negara,

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