BUKU E PROSIDING EFAMB

ORGANIC JELLY INSECT REPELLENT

Yee Mei Keng Muhammad Dani Siti Humairah Aridan Ahmad Yazid Rahman
Izzuden Mohd Maslan
Department of Agrotech- Department of Agrotech- Department of Agrotech-
nology and Bio-Industry, Department of Agrotech- nology and Bio-Industry, nology and Bio-Industry,
nology and Bio-Industry,
Nilai Polytechnic Nilai Polytechnic Nilai Polytechnic
[email protected] Nilai Polytechnic Sitihumay- yazid_rah-
[email protected]
[email protected] [email protected]

Abstract sewers, and drainage systems as well as houses area.The ap-
pearance of cockroach has brought harm to the humans.
The research is basically to produce the organic jelly repel-
lent toward the cockroach which is using ginger and Cockroach saliva secretion and body parts contain allergens
lemongrass essential oil. This production of ginger and that can trigger an undesirable reaction. The appearance of
lemongrass essential oil was done by using soxhlet extrac- cockroach has brought harm to the humans. They can pick
tion method with acetone solvent. The repellency bioassay up disease-causing bacteria, such as Salmonella, on their
test was done by using P.americana cockroach. In this stud- legs and can deposit it on foods and cause food poisoning or
ies, the cockroaches located in the treated and control areas infection to the human (Tatfeng, 2005). Cockroach saliva se-
were carefully observed and counted at 24 hours after treat- cretion and body parts contain allergens that can trigger an
ment. Based on the result obtained in this research, as there undesirable reaction, it will cause allergies and asthma.
are six formulation used which are 100% ginger, 100% Cockroach allergy was first reported in 1943, when it was
lemongrass, 50% ginger : 50% lemongrass, control, 70% noted that certain patients developed skin rashes immedi-
ginger : 30% lemongrass, and 70% lemongrass : 30% gin- ately after the insects crawled over their skin. Allergy skin
ger. The result show that the ginger essential oil gives most tests were developed in 1959, which confirmed patients'
effective repellent against toward p.americana. Next, based cockroach allergies. Subsequent studies have firmly estab-
on the result obtained for water loss of organic jelly showed lished that cockroach allergens can act as a trigger for acute
that essential oil help to prevent the water loss. After the re- asthma attacks. The national cooperative inner-city asthma
search it can say that formulation E (70% ginger : 30% study (NCICAS) found that asthmatic children with both a
lemongrass) was the effective formulation against the cock- positive skin prick test to cockroach allergen, and a high ex-
roach and the least water loss. Ginger and lemongrass es- posure to cockroach allergen in the bedroom. , every insect
sential oil that extracted from the plant species Zingiber of- repellent that made by different raw material it may be given
ficinale and cymbopogon citratus contain several major or does not give any effect to the human or environment.
constituents such as citral and citronellol that given repel- Pesticides may cause acute and delayed health effects in peo-
lent against P. Americana. ple who are exposed. According to Environmental Protec-
tion Agency (EPA, 2006), Pesticide exposure can cause a
1. Introduction variety of adverse health effects, ranging from simple irrita-
tion of the skin and eyes to more severe effects such as af-
Cockroach are insects of the order blattodea. The fecting the nervous system, mimicking hormones causing re-
American cockroach, Periplaneta americana (linnaeus), is productive problems, and also causing cancer. This product
the largest of the common peridomestic cockroaches The is not harmful to human when used, the materials come from
American cockroach has spread throughout the world by harmless sources which are citronella (lemongrass) and gin-
commerce (Barbara, 2000). American cockroaches are also ger. The smell will disrupt and mask the scent trail which
found in the warm Mediterranean coast of Spain, as well as cockroaches used to hunt their food. Citronella contains a lot
in southern Spain and southern Portugal (starting from Bar- of citronella alcohol, citronella aldehyde (Maia and Moore,
celona to the Algarve) and in the Canary Islands, where the 2011), it’s not just the mosquito fear, and it also provides a
winters are mild/warm and frost-free, and the summers are cockroach repellent effect. The prevention and control of the
hot. . The cockroach made many adaptations over the years cockroach is critical. To prevent the problem of cockroaches
to be able to survive the major die-offs to which many spe- from getting worse, therefore we aim to create jelly organic
cies succumbed. However, like all the extant species, the cockroach repellent. This product is not harmful to human
American cockroach has probably evolved in the last few when used, the materials come from harmless sources which
millions to thousands of years (during the Quaternary) and
is a fully modern organism. It is found mainly in basements,

47

are citronella (lemongrass) and ginger. The cockroach repel- prevent escape of cockroach. The jelly organic repellent will
lent in the small jelly form, can reduce the use of the space. be assayed using different concentrations of oil extracted.
The organic repellent will not affect to the human and envi- The jelly organic repellent with oil extracts will be placed at
ronment. This because jelly organic repellent is cheap, harm- the box. The control will be placed at another box. Twenty
less and easy to make. Jelly organic repellent can be produce cockroaches will be released into the box at the central point.
in large quantities in short time to meet the demand for or- The box was then placed in the dark environment to prevent
ganic repellent. It is believed that this organic repellent will disturbances from surroundings. The cockroach located in
be popular in the future. the treated and control areas were carefully observed and
counted after 24 hours..
2. Material and Methods
2.5 Statistical Analysis
2.1 Sample Preparation
ANOVA test was applied in this study to compare the
Lemongrass (C.citratus) and ginger (Z.officinale ros- difference formulation and repellency at the 5% significance
coe) will be collected from a wet market in Negeri Sembilan level. The statistical analyses was performed using SPSS
and washed under running water. Common cockroaches software, and the differences were considered significant
Periplanata americana will be obtained from a pet shop, when p ≤ 0.05. Beside this the repellence data were ex-
Negeri Sembilan. A total of 30 samples of cockroaches will pressed as mean ±SD for the analysis of the variance of the
be collected and kept in a plastic container. duplicate values of repellency percentage against cock-
roaches (Appel and Tanley, 2000).
2.2 Preparation Of Essential Oil
2.2.1 Extraction Of Ginger 2.6 Stability Test
2.6.1 Organic Gel Preparation
Ginger rhizomes will be washed, cut into small pieces
and allowed to dry in a less humid area. The dried gingers Distilled water was added to the carrageenan and so-
will be grind into coarse powder form and used for super- dium benzoate and stir until dissolved. The mixture was
critical fluid extraction and soxhlet extraction of ginger es- heated at a temperature of 75°C, stirring, stirring until homo-
sential oil. The extraction will be run in 6hours to get the geneous then lowered the temperature to 65°C, and bee wax
essential oil. is added and stirred. Then added lemongrass essential oil and
ginger essential oil stirring until homogeneous, inserted in
2.2.2 Extraction Of Lemongrass the mold and allowed to stand at room temperature.

Lemongrass oil will be extracted using a soxhlet extrac- 2.6.2 Total Liquid Evaporation
tion method. The lemongrass stick will be cut into 2-5cm
.The small pieces of lemongrass will be put placed in a 1L Liquid evaporation test of gel preparation is done by
clean flat bottom flask. 500ml of acetone solvent were weighting the gel weight each days. From this test, obtained
poured into the flask. The flask and content were allowed to gel weight loss for every day and a total weight reduction
stand for 2-4 hrs; this was done to extract all the oil content after a weeks of storage. Weight reduction of organic gels
in the lemongrass and for complete extraction. After which obtained by calculate using the weight loss formulation
the extract was decanted into another 1L beaker and sepa- given. The percentage in weight is the amount of liquid that
rated by a process called evaporation process. The acetone evaporates. Percent of residual gel weight was measured by
were then evaporated when placed in a water bath at 78ᵒC. gravimetry and calculated by the formula(Rosemary 2017).
This was done to remove the Ethanol leaving only the natural
essential oil. 3. Result and Discussion

2.3 Formulation Of Organic Jelly 3.1.Repellency Bioassay Test

The ginger and lemongrass essential oil will be mix and The repellency of the organic jelly repellent was calculated
homogenized. The mixture then will be added into the gela- by using the formulation given. Table 4.1 shows the data of
tin to form jelly organic repellent. Four formulations of es-
sential oil with different concentrations were prepared, the repellency organic jelly repellent.
which are ginger oil, lemongrass oil, control and mixture of
ginger and lemongrass oil.

2.4 Repellent Bioassays

A plastic container with the top open will be used in the
repellent test. All six boxes were smeared with Vaseline to

48

Table 3.1 Repellency Bioassays of Organic Jelly Table 3.3 Percentage of residual Jelly weight of Day

Formulation A B C D E F

Repellency 100 66.67 83.33 0 100 50 Formulation A B CDE F
(%)

Result (%) 74.1 72.25 72.87 80 69.81 72.62

Table 3.1 show the essential oils of Z. officinale pro- Table 3.3 show the percentage of residual jelly weight of
vided complete repellency against P.americana cockroaches 7th day was calculated by using the formulation given.
with highest concentration. All concentrations of the ginger Based on the table, Residual weight percentage of formula-
essential oils showed repellent activity against P.americana tion E (70% ginger : 30% lemongrass) was the highest,
cockroaches after 24 hours of exposures. The result show means the ability of formulation E in maintaining the evap-
that the formulation contain ginger oil have the best repel- orates substance in a formula better than the another formu-
lency against the cockroach.The purpose of repellency bio- lation.
assay of the cockroaches is to determine the effectiveness of
organic jelly toward the cockroach. According to the result The organic jellies were kept in the room temperature for a
given, formulation A (100% ginger) and formulation E week. The weight of organic jelly was recoded in a week and
(70%ginger : 30% lemongrass ) were show the complete re- the final mass was calculated by using the formulation given.
pellency which was 100%. If follow by formulation C ( The main purpose of this test was to determine the stability
50%ginger : 50%lemongrass ) and formulation B ( 100% and durability of the jelly. According to the result, formula-
lemongrass) which have 83.33% and 66.67%. Formulation tion D (control) has the most water loss in a week which was
F has the least repellency which was only 50%. Control 80% follow by the formulation A (100% ginger) which was
didn’t show any repellency. Based on the One Way Anova 74.1% of water loss. Besides that, the formulation B (100%),
test, there have significance difference (P<0.05) between the formulation C (50% ginger: 50% lemongrass) and formula-
control and all 5 difference formulation of organic jelly tion F ( 30% ginger: 70% lemongrass) which have 72.25%,
based on concentration. The significant value of organic 72.87% and 72.62% of water loss in seven days. Formulation
jelly repellency is 0.034. All the essential oils in this study E (70% ginger : 30% lemongrass) has the least water
provided better repellencies against P. Americana. loss which was 69.81%. However, the control showed the
water loss is higher than other formulation. This must be-
3.2 Total Liquid Evaporation cause of the control are not contain the essential oil and its
only contain water in it. So the water loss are increased due
The weight of organic jelly was recoded in a week and the to the water contained in it are higher than other formulation.
final mass was calculated by using the formulation given. In addition, this increase may occur due to the relationship
Table 3.2 shows the data of the water loss in organic jelly between the volumes of essential oil, bee waxed to the water
in a week. loss in a day.

Table 3.2 The Water Loss In Organic Jelly In A Week 3.3.Statistical Analysis

Percentage of Residual Jelly Weight of 7 ℎ Day Table 3.4 show the data of the stability and repellency of
organic jelly by using the SPSS software, the data were
Formula- A B C D E F expressed as mean ± SD for the analysis of the variance of
tion the duplicate values of repellency percentage against cock-
roach and water loss of jelly in a week.

% 25.94 27.75 27.13 21.31 30.19 27.40

49

Table 3.4 Data of The Stability and Repellency Of Table 3.5 show the result of the Anova test in this study to
Organic Jelly compare the difference formulation of organic jelly and re-
pellency at the 5% significance level. Based on the table,
mean ±SD there have significance difference (P<0.05) between the con-
trol and all 5 difference formulation of organic jelly based
Formulation Stability Repellency on concentration. The significant value of organic jelly re-
(%) (%) pellency is 0.034.

A 74.062 ± 100.000 ± Figure 3.1 Graph Of Stability Of Organic Jelly ( Water
(100 % Ginger) 0.088 0.000 Loss In A Week )

B 72.250 ± 66.665 ± Figure 3.1 show the graph of stability of organic jelly of wa-
(100% Lemongrass) 2.828 47.142 ter loss in a week. Based on the graph, the higher water loss
in a week is formulation D (control )and formulation E (70%
C 72.875 ± 83.335 ± ginger : 30% lemongrass) was the least water loss in a week.
0.176 23.567
(50%ginger : 50%
lemongrass)

D 80.000 ± 0.000 ±
(control) 2.474 0.000

E 69.812 ± 100.000 ±
1.149 0.000
(70%ginger :
30%lemongrass)

F 72.625 ± 50.000 ±
1.060 23.574
(30%ginger :
70%lemongrass)

3.4 Anova Test Figure 4.2 Repellency Of Difference Formulation Of
Organic Jelly Repellent
Table 3.5 One Way Anova Test Of Organic Jelly
Repellency Figure 4.2 shows the graph of repellency for difference for-
mulation of organic jelly repellent. Based on the graph, the
higher repellency is formulation A (100% ginger) and for-
mulation E ( 70% ginger : 30% lemongrass) which get
complete repellency (100%). Whereas, control no contain
any effect of repellency and formulation F ( 70%
lemongrass : 30% ginger) contain the least repellency.

50

4. Conclusion References

In a nutshell, this project has successfully produced or- [1] Gennari, J., et al., Templates for IEEE Proceedings,
ganic jelly insects repellent and has carried out with the aim available at
to determine the optimum formula of oil extraction, the re- <http://www.sheridanprinting.com/ieee/ieee.htm>
pellency effectiveness and also the stability of the organic
jelly insects repellent. the repellency effectiveness and also [2] Panther, J. G., Digital Communications, 3rd ed., Addi-
the stability of the organic jelly insects repellent. From this son-Wesley, San Francisco, CA (1999).
project, it was found that the optimum formulation of oil ex-
traction in the organic jelly insects repellent, there have sig- [3] Schneider, M., “Guidelines for Bias-Free Writing,”
nificant differences (p<0.05 ) between the control and all PhD Thesis, Indiana University, Bloomington, IN
five different formulation of organic jelly based on the con- (1995).
centration. The significant value of organic jelly repellency
is 0.034 .The next is the repellency effectiveness of the or- [4] Appel, A.G. and M.J. Tanley, 2000. Laboratory and
ganic jelly, the higher repellency is on the formulation A that Field Performance of an Imidacloprid Gel Bait Against
are contained (100% of ginger) and also the formulation E German Cockroches (Dictyoptera: Blattellida).
that contained (70% ginger : 30% lemongrass). Meanwhile
the control that no contained any effect and formulation F Journal of Economic Entomology, 93(1): 112-118
that contained (70% lemongrass : 30% ginger) are least re-
pellency effect. The stability is looking at the water loss from [5] Michele, C.M., L.C. Marcros, R.S. Osmar, C. Lucio
the jelly. The higher water loss in a week is formulation D and P.S. Agnes, 2013. Supercritical CO2 extraction
which is a control and formulation E which is (70% ginger : and essential oil of Ginger (Zingiber officinale R.):
30% lemongrass) is the least water loss. To conclude, the Chemical composition and anti-bacterial activity. The
best formulation in this project is formulation E because it Journal of Supercritical Fluids. (online). Manuscripts.
has the best repellency effect and the stability of the organic http://www.sciencedirect.com/science/article/pii/S
jelly insects repellent. 0896844613001290 (16 April 2013).

5. Acknowledgment [6] Rosemary Hutagaol. 2017. Formulation of air Fresh-
ener Gel with Carrageenan as Gelling Agent, Lemon
we wish to express our heartfelt appreciation to our su- Oil as Fragrance and Patchouli Oil as Binder.
pervisor, Sir Ahmad Yazid Bin Rahman for his continuous
guidance, encouragement, many useful suggestions and International Journal of ChemTech Research. Vol.10
comments throughout in coordinating our project. Without No.4, pp 207-212
hid help, support and interest in assisting us throughout the
project, this thesis would not be completed and submitted on [7] Robertson JL, Preisler HK. 1992. Pesticide bioassays
time. Not only that, our sincere appreciation to all the group with arthropods. Boca Raton, FL: CRC Press.
members of this project for their mutual understanding and
assistance all the time till we done our research and also the- [8] Thavara U, Tawatsin A, Bhakdeenuan P,
sis. Wongsinkongman P, Boonruad T, Bansiddhi J, Chava-
littumrong P, Komalamisra N, Siriyasatien P, Mulla
MS (2007) Repellent activity of essential oils against
cockroaches (Dictyoptera: Blattidae,Blattellidae, and
Blaberidae) in Thailand. Southeast Asian Trop Med
Public Health. 38(4): 663–673.

51

Extraction Of Oil From Mexican Mint Leaf And Lemongrass
Leaf For Scent In Natural Balm

Umavaty A/P Muhammad Arif Fahimi Srivina D/O Muhammad Naim
Muruga Rajan Bin Mohd Afandi Bathmanathan Bin Razali
Department of Department of Department of
Agrotechnology And Agrotechnology And Department of
BioIndustry. Nilai Agrotechnology And BioIndustry. Nilai Agrotechnology And
BioIndustry. Nilai BioIndustry. Nilai
Polytechnic Polytechnic Polytechnic
[email protected] [email protected] Polytechnic
[email protected] [email protected]

Abstract concentrated with menthol that gives high soothing sensation
when applied on skins. These type of ointments is possibly
Health is very important aspect of life. Day by day the ratio unsafe in children or infant. Children or infant tend to be more
for sinus problem is increasing rapidly. People use balm to sensitive to the ointment because the menthol can cause
relieve the sinus problem. However, the balm that produce stinging and burning sensation to their skin that makes them
by industries commonly are chemical-based product. This feel uncomfortable (Ariana & Strowd, 2018).
type of balm can cause serious adverse effects to children
and to certain peoples which may cause irritation and Mexican mint contains several health benefits with those with
allergic reaction. Organic balm are made using natural high anxiety or chronic stress in order to induce relaxation,
products such as mexican mint and lemongrass leaves. peace of mind and healthy, restful sleep (Praveena & Pradeep,
Plectranthus Amboinicus sp. (mexican mint) is an herbal leaf 2012). Its pharmacological properties have been reported
and frequently used in traditional medicine. It helps in including urolithiasis (Patel et al. 2010), fungitoxic (Murthy
reducing sinus problem because of its natural menthol et al., 2009), antibacterial (Vijaya, 2008) and antimalarial
properties. It also have high antimicrobial properties. (Periyanayagam et al., 2008). It also possesses the anti-
Lemongrass leaf have anti-inflammatory properties and its inflammatory compounds that can quickly reduce redness and
aroma can reduce minor pain. The essential oil is extracted swelling as well as eliminating itchiness and irritation
from mexican mint and lemongrass leaf and mixed with (Minker et al. 2007).
beeswax and shea butter. The different formulation of balm
is prepared and its antimicrobial activity is test usong disk 2. Material and Methods
diffusion assay and sensory test using survey method.
Antimicrobial property of balm is based on greater length in 2.1 Extraction of Mexican Mint oil
diameter on inhibition zones in disk diffusion assay. while
higher mean value obtained from the survey will determine The Mexican mint leaves is dried in dry oven at 60°c for 2
its sensory characteristics. hours . The dried leaves is put into a thimble and soxhlet
chamber. After that, methanol or acetone is added in a round
1. Introduction flask and assembled for soxhlet extractor and the distillation
process is performed. After completing the extraction process,
Health problems are the most common problem faced by the solvent and extractor is placed in 80°C water bath to
people nowadays. Most of the people suffer muscle pain, neck evaporate the solvent and the extracted oil is weighed.
pain, headache, stress pain and many more. Applying
ointment to the skin is one of the common way to relieve 2.2 Extraction of lemongrass leaf
minor aches, pains and strains. there are many types of
ointment such as tiger balm and vapor rub in the market that Lemongrass leaves is cut in to small pieces. The leaves is
produces by industries. dried in a dry oven for 60°c for 2 hours. The lemongrass
leaves is put into a thimble and a soxhlet chamber. After that,
These ointments gives many benefits in human, but it also methanol or acetone is added in a round flask and assembled
have diverse side effects such as redness, itchiness, stinging for the extraction. The distillation process is performed. After
or burning sensations. This is because these completing the extraction process, the solvent and extractor is
placed into a waterbath to evaporate the solvent and the
ointments content chemically active ingredients like methyl extracted oil is weighed.

salicylate, menthol and camphor. The active 2.3 Production of different formulation of balm
ingredients can be dangerous if a person ingest
them, even in a small dose. Camphor can cause 0.5g of beeswax is mixed with 1.5g of shea butter. After that,
allergic reaction while methyl salicylate can cause the dilution method for the Mexican mint oil is done with the
ratio 1:6 to olive oil. 0.6 ml of oil mix is placed with beeswax
blistering reaction on the consumer’s skin (Vaucel et al.,
2019). The ointments that produced in the industries are

52

and shea butter and 5 drops of lemongrass leaves oil is 3.2 Sensory Test
dropped for the scents.
Table 2: Maximum and minimum value for Mexican
2.4 Antimicrobial test using disc diffusion method mint balm characteristics

The original extract of Mexican mint balm subject to the CHARACTERISTICS N Minimum Maximum
following concentration of 2.5g, 2g and 1.5g respectively.
Then, paper discs is made and impregnated to the following TEXTURE 10 1 4
concentration of Mexican mint balm.The paper discs with the
different concentration of the Mexican mint balm is placed on AROMA 10 1 5
nutrient agar for invitro antibacterial testing. The impregnate
paper disc with positive and negative control is placed on the COLOR 10 2 5
inoculate nutrient agar. The inoculate petri dish is incubated
at 37 and examined for 24, 48 and 72 hours for inhibition STICKY 10 1 5
zone around the wells. The zones is measured by diameter
length (in mm) by a ruler for each concentration of paper disc IRRITATION 10 1 5
which exhibit inhibition zone around the disc.
ALLERGIC 10 1 5
2.5 Sensory Test
HEADACHE 10 2 5

SINUS 10 2 5

The test is done by using survey method. Ten students from
Biotechnology course from Nilai Polytechnic are selected for
the trial. The balm are applied to the respondents and the data
are collected by using questionnaire on the mexican mint
balm based on different main characteristics such as texture,
aroma, color, sticky, irritation, allergic, headache and sinus.

3. Result and discussion Figure 2: Mean value of characteristics for Mexican
mint balm
3.1 Disk Diffusion Assay Test
Based on the result obtained in table 2 and figure 2, there are
Table 1: Disk diffusion assay result of the Mexican mint 10 students chosen as respondents to answer the questionnaire
balm formulations. on Mexican mint balm. There are 8 main points that were
focused which are texture, aroma, color, sticky, irritation,
Formul N Mean Std. 95% Minimu Maximu allergic, headache and sinus. The higher mean value shows
ation Devia Confidence m m respondents more agree on that point. The lowest mean value
tion Interval for is texture with 2.90. The mean value for aroma was 3.50. The
mean for allergic was 3.60. The mean value for sticky,
Mean irritation and headache was 3.70. Meanwhile, the highest
mean value were sinus and color with 3.80.
Lower Upper The objectives of this research is produce the natural
Bound Bound ointments to replace the chemical-based oinments produce by
the industries . The Mexican mint, lemongrass leave, beeswax
F1 3 0.400 0.346 4 -0.461 1.261 0.0 0.6 and shea butter are used as a replacement for chemical
F2 3 compound used in industrial balm. Mexican mint contain the
F3 3 0.200 0.264 6 -0.457 0.857 0.0 0.5 natural menthol known as Lmenthol that gives low soothing
Total 9 sensation. Mexican mint also can help to reduce sinus
0.633 0.152 8 0.254 1.013 0.5 0.8 problem and it also have anti-inflammatory compounds.

0.411 0.297 7 0.182 0.640 0.0 0.8 Meanwhile, the lemongrass leaf have a good aromatic smell
and it can help to reduce minor pain. Beeswax is a natural
Based on the result that obtained in table 1, there are 3 substance that genital which contains antioxidant and
formulations of the effectiveness of the Mexican mint balm. antiinflammatory benefits. Whereby shea butter have highly
The purpose of this formulation is to show the effectiveness moisturizing and healing burn skin.
of the balm using diffusion disc test. Diffusion disc test is
showed by the inhibition zones. The larger the inhibition
zones, the more effective the formulation inhibit bacterial
growth. The mean value for the first formulation was 0.400,
for the second formulation was 0.200 and the third
formulation was 0.633. The mean value of formulation 3 was
higher. The formulation 3 show more antimicrobial activity.

53

Antimicrobial properties of the balm is tested using disk diffusion assay. In sensory test, respondents agreed that the
diffusion assay test. First, hand swabbing samples are taken Mexican mint balm reduced the sinus problem as higher mean
from students from Biotechnology students from Nilai value obtained from the survey.
Polytechnic randomly. Hand swab sample is swabbed onto
the nutrient agar plate and incubated for one day to identify 5. Acknowledgement
the growth of bacteria. After the bacteria is identified, disk
diffusion assay is done. Paper disc are impregnated and We would also express our gratitude to our lectures in Nilai
different balm formulation is placed on top of the disk. The Polytechnic especially in Department of Agrotechnology and
disks are placed on top of the nutrient agar plate and incubated BioIndustry for tutoring with guidance and giving encouragement to
for 24 hours. After the incubation there will be a zone
inhibition will formed. complete this project.

Overall, three formulation of natural balm are prepared for the 6. References
disk diffusion assay test. The concentration of the lemongrass
leaf oil is kept constant at 5 drops while the concentration of [1] Azizi, A. B., Choy, M. Y., Noor, Z. M., & Noorlidah, A.
mexican mint oil are changed to 0.3 ml, 0.4 ml and 0.6 ml.
All 3 formulation mix with the same amount of beeswax and (2015). Effect on heavy metals concentration from vermicover
shea butter. Formulation 3 is chose as the best mixture of
mexican mint oil and lemongrass leaf oil since it showed the sion of agro-waste mixed with landfill leachate. Waste
largest inhibition zones that indicates the antimicrobial
properties of the balm. managment, 38, 431-435.

The sensory test is done by using a survey method. Based on [2] Gokani T. Ayurveda (2014). The science of healing. Headache
table 2, eight characteristics are tested and ten students have 2014; 54: 1103-1106.
been selected for the trial and the survey questions are given
to the respondents to get the feedback from them. Results [3] Minker, C., Sheridan, H., Meara, J.O., Visdal, L., Hook, I.
showed that majority of students give positive feedback. The (2007). In vivo and in vitro evaluation of anti
mean for every questions in questionnaire is above 3 from 4 inflammatoryactiveityand cytotoxicity of extracts of seven
which is agree. But certain students does not like the texture plectranthus species. Planta
of the balm. It might be because of the texture is not similar
to the industrial balm. Medica, 2007, 73, P074 - P074.

Through the analyzation , it can be said that the Mexiacan [4] Murthy, P. S., Ramalakshmi, K., Srinivas, P. (2009). Fungi
mint balm produced satisfied the users therefore, the oil that toxic activity of Indian borage (Plectranthus amboinicus) vola
extracted from the mexican mint can be said reduced the sinus tiles. Food Chemistry. 114 (3):1014-1018,
problem and have antimicrobial properties.
[5] Patel, R., Mahobia, N. K., Gendle, R., Kaushik, B., & Singh, S.
4 . Conclusion K. (2010). Diuretic activity of leaves of Plectranthus am
boinicus (Lour) Spreng in male albino rats. Pharmacognosy re
This study was carried out with the aim to prepare different search, 2(2), 86–88.
formulation of Mexican mint balm and to test its antimicrobial
activity using disk diffusion assay and sensory test using [6] Periyanayagam K, Nirmala Devi K, Suseela L, Uma A,
survey method on numbers of student. Three formulations of
the Mexican mint balm are produced and the result showed IsmailM. (2008). In vivo antimalarial activity of leaves of
that formulation 3 have shown high antimicrobial property Plectranthus amboinicus (lour) spreng on Plasmodium berghei
based on greater length in diameter on inhibition zones in disk yoelii. The Journal of Communicable Diseases. 40(2):121-125.

[7] Praveena, B., & Pradeep, S. N. (2012). Antioxidant and
anti bacterial activities in the leaf extracts of Indian borage

(Plectranthus amboinicus). Food and Nutrition Sciences, 2012

[8] Sarojini B. (2013). A comparative clinical study on shala niry
asa and madhuchishtha in the management of padadari. IAMJ
2013; 1: 1-7.

[9] Vaucel, J., Dondia, D., Genillier, N., Nardon, A., Courtois,

A., Barandiaran, P., & Labadie, M. (2019). Severe allergickin
reaction after use of red tiger balm. Toxicologie Analytique et
Clinique, 31(2), S70.

[10] Vijaya K. S., Ahmed S.M., Atalay B.S., Anil T.M., David B.
(2008). Antibacterial activity of Aqueous extract of Coleus
amboinicus. Pharmacology online. 3: 224-226.

54

WASTEWATER TREATMENT BY FLOCCULATION USING MUSA
ACUMINATA PEEL (BANANA PEEL) AND GLYCINE MAX HULL (SOYBEAN

HULL) AS FLOCCULATING AGENTS

Aina Fathiah Zuhaidi Usha S. Ramesh Farah Yasmin Farisya Rostam
Department of Chemical & Department of Chemical & Department of Chemical &
Food Technology,
Food Technology, Food Technology,
Politeknik Tun Syed Nasir Syed Politeknik Tun Syed Nasir Syed Politeknik Tun Syed Nasir Syed
Ismail.
Ismail. Ismail.
Pagoh, Johor, Malaysia Pagoh, Johor, Malaysia Pagoh, Johor, Malaysia
[email protected] [email protected] [email protected]

Abstract changes through the economies and technologies. Due to ex-
peditious changes in the world, an increase in rural-urban
Wastewater is the liquid end-product or by-product of mu- migration, population, number of buildings and wide field in
nicipal, agricultural and industrial activity where contain careers made deflation such as lack of natural sources and
some compositions such as organic and inorganic matter. increased in pollutions that affect the environment, humans
The current method to treat wastewater is by using alumi- and animals’ health.
num sulfate (alum) is used as coagulant in this process. The
excessive dosage of alum during the flocculation process in The universe covered with 71% of water and the most
water treatment can lead to the chronic diseases. The objec- vital source for the living things that need to be consumed in
tive in this research is conducting wastewater treatment in their daily lives. They receive their water requirement from
non-conventional method using food waste as flocculating rivers, dams, canals and lakes. However, these surface
agents which are banana peels (Musa Acuminata peel) and sources are also served as suitable sinks for the discharge of
soybean hull (Glycine Max hull). Firstly, the banana peels domestic and industrial wastes. Hence, this is how the
and soybean hulls were undergoing pretreatment such as wastewater pollution occurs. This statement can be proved
washing, cutting, drying in the drying oven. Then, the dried with a news that held on 7th of March 2020, an illegal chem-
banana peels and soybean hulls were grinded into powdered ical waste dumping at the Kim Kim River in Pasir Gudang
form and kept into screw capped bottle. For the experimental of Johor in Malaysia.
procedure, different ratios of banana peels and soybean
hulls (BP:SH) were measured such (1:1), (1:2) and (2:1). Hence, efficient wastewater treatment agents are needed
These flocculating agents were mixed into wastewater of 100 to overcome this problem. Therefore, this study is about
ml in each beaker respectively. Next, those beakers were flocculation method in wastewater treatment by Musa Acu-
kept on hot plate to undergo agitation at constant 150 rpm minata (banana peel) and Glycine Max (soybean hull) as
for 30 minutes. After 30 minutes, the solutions were filtrated. flocculating agents to remove these hazardous pollutants.
Furthermore, the treated water and untreated wastewater The composition of banana peels and soybean hull such as
were conducted UV-Vis Spectroscopy to identify the removal pectin and cellulose respectively have tendency to eliminate
of pollutants such as carbaryl, settleable solids and organic the pollutants from wastewater [1].
matter degradation. Hence, results that obtained were the
percentage of removal was 10-40%. In conclusion, these 2. Literature Review and Hypothesis
non-chemically modified and environmental friendly floccu-
lating agents are safely used in wastewater treatment plants Last few years, due to rapid and continuous growth in
to remove the pollutants and can be consume by living or- this world, the number of housing areas, buildings and in-
ganisms. dustries the amount of wastewater discharged being in-
crease. The discharged wastewater contains some pollutants
Keywords mainly suspended solids, heavy metals, aromatic com-
pounds, dyes and pigments which these all known as hazard-
Wastewater, banana peel, soy bean hull, floccula- ous pollutants. These matters should be remove as soon as
tion possible before it affects the humans’ health.

1. Introduction Hence, using flocculating agent from natural sources
such as musa acuminata peel (banana peel) and glycine hull
As the civilization increases over the last few decades, (soybean hull) may more efficient for the wastewater treat-
the world is developing each and every day and facing ment and it also low costing and easy to be found [5]. Some
research and studies shown that wastage from fruits, vegeta-
bles and seeds are eligible to remove the pollutants from the

55

wastewater. This is because the components found in fruit Table 1 Absorbance value of sample by different ratio
peels help to flocculate the undesirable components to be re-
move from the wastewater. The process which was selected of banana peel and soybean hull
to treat the wastewater is flocculation. Normally flocculation
undergoes with coagulation using chemical coagulant Wavelength Untreated Treated Water (abs) Percent removal
(alum). If the pollutants are remove in earlier process, it is
easy to undergoes the rest of the process. Moreover, the ad- (nm) Wastewater (%)
vantages of this process and flocculating agents are the sim-
plicity of equipment required, versatility and easy method of (abs)
process as this do not approach the addition of chemicals
during the treatment of wastewater. 1:1 1:2 2:1 1:1 1:2 2:1
220 4.0535 3.7572 3.6684 3.5325 7.3 9.5 12.9
Furthermore, the mechanism of flocculation need to be 230 4.6445 3.7750 3.5369 3.5043 18.7 23.8 24.5
consider to determine the quality parameters of water purifi- 240 4.9355 3.5971 3.0949 3.7286 27.1 37.3 27.7
cation. Next, suitable methods of analysis and instrumenta-
tion are needed to complete and to justify this wastewater From this, banana peel and soybean hull have a potency
treatment using banana peel and soybean hull is an efficient to remove carbaryl, settleable solids and organic matter deg-
method in wastewater treatment [3]. All these specifications radation substance in wastewater. Different amount of ba-
will be explaining further in upcoming sections. Importantly, nana peel and soybean hull have a different purpose of com-
this chapter will summarize all the literature review gathered pound removal in wastewater.
from many academic resources such as journal.
5. Conclusion
3. Research Methodology
The banana peel and soybean hull waste have a potency to
Banana peel and soy bean hull waste is collected from a be used as a flocculation agent by referring the percentage of
local market in Pagoh Jaya. The pretreatment process is removal the compound from the wastewater. The mixing of
taken place before undergo the process, which is involved of banana peel and soybean hull have a selective compound of
heating and grinding. The purpose of pretreatment is to re- removal, we the different ratio showing the different type of
move the external impurities and reduce the size of sample compound removal. Using high amount banana peel in ratio,
into powder [4]. it shows the high removing of carbaryl and settleable solids
where soybean hull high in removing organic matter degra-
Batch experiments for pollutants removal were con- dation substance in wastewater. The findings can be use as
ducted based on the different dosage level of flocculating new approach or varies material in flocculation agent is in
agents and contact time with constant speed of agitation. wastewater treatment. Furthermore, it can reduce the abun-
These samples were conducted by triplicated to get the aver- dance of food waste and can reduce the capacity of landfill
age results. The parameter of different weight of ratio is stud- in Malaysia. The sustainable and green approach can be
ied with ratio of 50:50 of powdered banana peels and soy- commercialize and replace the chemicals flocculation agent
bean hulls respectively each batch. To identify which ratio in the market.
have a high efficiency in removing the suspended particle,
an instrument is used which is UV-Vis Spectroscopy. The Acknowledgments
wavelength used are 220nm, 230nm and 240nm for carbaryl,
settleable solids and organic matter degradation respectively This study was supervised by Aina Fathiah Zuhaidi
[2]. and two students as the assistant to conduct the re-
search. This study is the property of Politeknik Tun
4. Results Syed Nasir.

Based on the data below, UV-Vis Spectroscopy at wave- References
length 220nm, 230nm and 240nm are used to identify car-
baryl, settleable solids and organic matter degradation sub- [1] Annadurai, R.S. Juang and D.J. Lee, “Adsorption heavy
stance in wastewater before and after adding the flocculation metals from water using banana and orange peels,” Wa-
agent by different weight. The table 1 showed the banana
peel and soybean hull can be used to removed suspended ter Science and Technology, Vol. 3, pp. 185-190, Jan.
solid in wastewater. This can be proving by the percentage 2003.
removal of suspended solid in waste water. At 220nm, the
ratio of 2:1 showing the highest removal of carbonyl com- [2] R. Babu and M. Chaudhuri, “Home water treatment by
pound which is 12.9% compare to ratio 1:2 and 1:1. At direct filtration with natural coagulant,” Journal of water
230nm, the ratio of 2:1 showing highest removal of settlea- and health, Vol. 3(1), pp 27-30, 2005.
ble solids which is 24.5% and at 240nm, ratio 1:2 ratio show-
ing highest removal of organic matter which is 37.3% . [3] D. H. Bache and R. Gregory, “Flocs in water treat-
ment,” IWA Publ., London, 2007.

[4] S. Chand, V. K. Aggarwal and P. Kumar, “Removal of
hexavalent chromium from the wastewater by adsorp-
tion,” Indian J. Environ. Health, Vol. 36(3), pp. 151-158,
1994.

56

[5] K.H. Chong and P. L. Kiew, “Potential of banana peels R. J. Crawford, I. H. Harding and D. E. Mainwaring,
as bio-flocculant for water clarification,” Progress in En- ‘‘Adsorption and coprecipitation of single heavy metal
ergy and Environment. Vol. 1, pp. 47 – 56, 2017. ions onto the hydrated oxides of iron and chromium,’’

[6] Langmuir, Vol. 9, pp. 3050, 1993a.

57

Production of Bioplastic Bottle From Starch

Divya Darshini d/o Mokanasuntari d/o Ashwin Kumar s/o Thiruvharasi d/o Dr. Rosni binti
Victor Ravintharan Maran Selva Ratnam Sukumaran Yusoff
Dept. Dept. Dept. Dept.
Dept. Petrochemical
Petrochemical Petrochemical Engineering, Petrochemical Petrochemical
Engineering, Engineering, Polytechnic Tun Engineering, Engineering,
Polytechnic Tun Polytechnic Tun Syed Nasir, Polytechnic Tun Polytechnic Tun
Syed Nasir, Pagoh, Johor, Syed Nasir, Syed Nasir,
Syed Nasir, Pagoh, Johor, Malaysia Pagoh, Johor, Pagoh, Johor,
Pagoh, Johor,
Malaysia Malaysia Malaysia
Malaysia
divyadarshini9898

@gmail.com

Abstract components in making our chores and lifestyle easier.
Subsequently, consumption and usage of plastics
The environmental problems caused by petroleum bring harm to humans such as the carbon emission,
based have been increasing. The usage of plastic is endangering marine life, land filling and many more.
ubiquitous every day and the method of plastic Moreover, an ordinary drinking plastic material that
disposable is much concerned with the environment. brought for at least RM 1 takes up to 400 to 450 years
Biodegradable, called bioplastics are considered as to completely vanish from the surface of the earth.
green materials as alternatives to petroleum-based There are costly impacts of conventional plastic
plastics.This study focuses on producing bioplastics toward the waste management due to the reaction of
from starch-based for daily products. The samples the environmental problems due to plastics dumped as
were prepared by hand lay-up process to produce waste in the oceans, the development of bio-
starch bioplastic from potato and sago starch with composite materials such as bioplastics represent a
glycerin as plasticizer with the ratio of 1:5. The paradigmatic shift to the evolution of conventional
samples were analysis using water absorption, plastic practices. Bioplastics products help the saving
degradation/composting, tensile and Differential environment by minimizing the usage of fossil and
Scanning Calorimetry (DSC) to analyses the reduce the carbon emission. On top of that, bioplastics
properties of crystallization behavior and glass are often biodegradable and always available around
transition. The water absorption shows that the pure the globe especially starch-based (Özdamar& Bale,
potato starch achieves at 91.75%, absorbed the 2016).
highest water compared to potato starch and glycerin
and acetic acid (71.25%) and sago starch with There are many derivative of bioplastic but the
glycerin and acetic acid (74%). The potato starch with majorly derived bioplastic are from starch such as
glycerin and acid acetic shows the degradability rate polylactic acid (PLA), it is a starch extracted from
at approximately 42% compared to sago starch with corn, potato, sago, tapioca orpoly-hydroxybutyrate
glycerin and acid acetic is at approximately 50%, In (PHB) which is also known as soy based plastics.
contrast, pure potato starch results the highest rate of There are many potentials to engineer the bioplastic
degradability than its counter parts, achieving made from starch however there are fewer attempts to
approximately 88%.. The Differential Scanning discover the full competence as an alternative product
Calorimetry shows that the potato and glycerin and for the plastic based of petroleum. Plenty researches
acid acetic shows higher heat resistance and glass was discovered by merging starch with different
transition compared to pure potato starch. Potato additives, for instance biopolymers, natural fiber such
starch with glycerin has more heat resistance, as pellet (compressed sunflower, canola and
ranging from 64°C to 87 C compared to sago starch agricultural waste) as well as reinforced with synthetic
with glycerin, ranging from 56.82 C to 73.33 C. fiber to tailor the strength and durability of plastic film
Therefore, bioplastic from starch-based product is a (Kahramanet et al., 2020). Thus, this project is
promising alternative to replace the existing intended to determine and engineer a bio-degradable
conventional plastics to solve the environmental plastic consisting of starch, attempting to produce
issues inter of heat resistance and degradability. alternative plastic for single-used food packing such
as plastic materials.
Keywords
Bioplastic, Starch, Biodegradable, Tensile, Water 2.0 METHODOLOGY
Absorption.
2.1 The process of making bioplastic
1. Introduction
Potato starch powder, sago starch power, glycerin,
In today’s modern world, plastics have become a acetic acid which also known as the vinegar and
common material to use, be it plastic material, plastic distilled water were weighed using digital scale,
bags, or tools. It has become one of the vital heated using heating plate with internal thermostat,

58

molded using silicon plate and silicon mold for of the bioplastic in the form of thin film of 100mm of
specimen testing and then dried in the drying oven. length and 10mm of width. The thickness was
Figure 1 shows the main ingredient of starch measures using an electronic vernier caliper in three
bioplastic and its formation process. part of the specimen and calculated the average of the
three part. The tensile modulus of elasticity was
(a) (b) (C) determined with the stiffness of the thin bioplastic
sheeting. The rate of strain, specimen parameters and
Figure 1: Main ingredient of starch bioplastic especially flaws cause the variations. The grips were
(a) potato peel (b) potato starch powder (c) set at 25mm at both sides of end with 50mm gage
bioplastic formation. length. Few specimenswere set in the tensile machine
to reduce the biased of failure.
2.2 Water absorption method of testing
2.5 Differential Scanning Calorimetry
Water absorption for three types of bioplastic material (DSC)
measured according to ASTM D570-81. The samples
were weighed and dried in an oven at 50 °C for 2 to 3 The result of DSC Q20 V24.11 Build 24 to evaluate
days and again weighed after cooled. Bioplastics were heat resistance and glass transition is evaluated.The
submerged in distilled water at room temperature. The DSC consists of two types sealed pans which are a
samples were removed after an hour and by using a sample pan and a reference pan or an empty sample
paper towel to dry the samples surfaces. Then the pan. The aluminum compiles pans act as a radiation
samples were weighed immediately and re-submerged shield. The two pans are uniformly heated or cooled
into raw potato starch as the first sample. (IsmailN., A., whereas the differences of heat flow within the two
Mohd Tahir S., & et al, 2016). Potato starch with glycerin pans were monitored. (Ebnesajjad S., 2016). This
and acetic acid is the second sample and sago starch experiment is carried out in an isothermal temperature
with glycerin and acetic acid is the third specimen. and by altering the temperature at a constant rate
After 24 hours, the samples were weighed again using which also known as temperature scanning. The DSC
the similar procedure. Calculations of the water functions as to measure the difference between the
absorption were calculated using the percentage of heat resistance and a reference pan that are exposed to
initial weight of the samples. The samples were the same temperature program of given samples.
weighed again, and weight loss of the samples was
calculated using the difference in weight at the end of Figure 2: The researches graph of DSC
24 hours. All water absorption measurements were showing the transition in the materials.
performed according to the stated procedure.
2.6 Molding of the bioplastic material
2.3 Composting/degradation method of
testing First method was by the making of molding for the
specimen was made by themixing the molding powder
The biodegradability of the specimen was with water and the sample material was pressed into
investigated in controlled environments. After the mixed molding powderto shape it.The second
weighing, three specimens were buried under moist method was by using the plasticine as the mold and
soil. The samples, whose initial masses were recorded shaped it to make it to the sample materials
and were weighed after burying weekly and all water
absorption measurements were performed according 3.0 RESULTS AND DISCUSSION
to the stated procedure. The cause for degradation is 3.1 Result of water absorption
due to biological activity by enzymatic action which
directing a significant change in the form of chemical Based on Figure 2, the analysis shows the weight
structure of a material. The weight loss measurement taken of the three samples before the water absorption
is a standard method for biodegradation of polymer is method and after the water absorption. This testing is
the weight loss measurement which was calculated by
the following represents in Equation 1.

Equation 1: L (%) = (( − )) × 100%


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

2.4 Tensile method of testing

The designation tensile machine is D882-02. This test
method is used to determine the mechanical properties

59

carried out in term of hours to identify the absorption Average Average Average Average Average Average
level of the specimen. Initial mass at mass at mass at mass at Percentage
Specimen Weight (g) 11.00PM (g) 12.00PM (g) 1.00PM (g) 2.00PM (g) change (%)
1. The specimens were weighed before Types
specimens were immersed in water.
Pure potato 0.5g 5.33g 5.72g 5.98g 6.97g 91.75%
starch

Potato 0.5g 1.57 1.63g 1.81g 1.98g 71.25%
starch +
pure potato sago Glycerine +
potato starch/glycerin/ starch/glycerin/ Aceticacid
starch
acetic acid acetic acid Sago starch 0.5g 1.13g 1.38g 1.67g 1.78g 74.00%
+ Glycerine
2. After specimens were immersed in + Acetic
Acid
water, the specimens were weighed

again for the determination of water

absorption.

Normal 0.5g 0.5g 0.5g 0.5g 0.5g 0%
Plastic

Biodegrada 0.5g 0.5g 0.5g 0.5g 0.5g 0%
ble plastic

pure potato sago Table 1: The results obtained for the three
potato starch/glycerin/ac starch/glyceri materials during absorption method.
starch
specimen etic acid n/ Percentage of water absorption versus
time taken
acetic acid

Figure 3: The weighing result of three Water Absorption (%) 100%
materials in the process water absorption 80%
60%
According to the Table 1 shows the average results of 40%
water absorption test. Based on Table 1, there were 20%
five different types of specimen were tested with 0%
water absorption which are pure potato starch, potato
starch with glycerin and acetic acid, sago starch with 11.00PM 12.00PM 1.00PM 2.00PM
glycerin and acetic acid, normal plastic, and
biodegradable plastic. The data collected shows that Time taken
the sample of pure potato starch has the highest value
of average percentage of weight loss of six types of Pure starch
trial calculated which are 91.75%. The potato starch Potato starch/glycerine/vinegar
with glycerin and acetic acid has the lowest water Sago starch/glycerine/vinegar
absorption which is 71.25%. The average of Normal Plastic
percentage of weight loss for sago starch with glycerin Biodegradable plastic
and acetic acid is slightly higher than potato starch
with glycerin and acetic acid but gradually lower than Figure 4: The bar graph of percentage of
pure potato starch at 74%. The normal plastic and water absorption versus time taken
biodegradable plastic show no change during the
water absorption test due to stronger and processes Based on the graph obtained from Figure 3, the
chemical bonding between one another. These two percentage of water absorption for pure potato starch
specimens have very high-water resistance is highest. This is because the pure potato starch has
tolerability. higher tolerance to dissolve in water from 91% to 93%
in three hours during the six different trials. The
samples with addition of glycerin and acetic acid took
much longer to absorb water. The presence of glycerin
causes the potato starch (68% to75% in three hours)

60

from the average of all six trials and sago starch (76% Average Average mass in Days (g) Percentage
to75% in three hours) to be more water resistance and
naturally hygroscopic. The normal plastic and Initial change
biodegradable plastic have been made to resist water Specimen Weight
to last longer compare to other three specimen. The Types (g) 1 2 3 4 5 6 7 8 9 10 (%)
highly hydrophilic is shown by the increase in water
absorption with respect to glycerol and starch. The Pure potato 4.0g 5.143 5.092 4.718 4.492 4.267 4.030 3.613 3.227 2.893 2.648 87.79%
function of adding glycerin as plasticizer to the starch
biodegradable materials is to help to promote the
mobility and increased mechanical properties.

3.2 Result of composting/degradation Potato starch + 4.0g 3.420 3.245 2.680 2.690 2.313 2.103 1.830 1.642 1.330 1.112 41.89%
Glycerine +
Based on Figure 4, the analysis shows the weight Acetic acid
taken of the three samples before the method of
composting and after the method composting Sago starch + 4.0g 3.683 3.540 3.280 2.980 2.658 2.475 2.410 2.313 2.203 2.077 50.16%
contrasting to days Glycerine +
Acetic Acid

Pure Potato Starch Normal Plastic 4.0g 4.000 4.000 4.000 4.000 4.000 4.000 4.000 4.000 4.000 4.000 100%

Before After

Biodegradable 4.0g 4.000 4.000 4.000 4.000 4.000 4.000 4.000 3.993 3.985 3.973 99.88%
plastic

Table 2: The results obtained for composting
or degradation method of three materials.

Potato starch + Glycerin + Vinegar

Before After

Sago Starch + Glycerin + Vinegar

Before After

Figure 5: The weighing result of three Figure 6: The bar graph of percentage of
materials in the process weight degrade versus days
composting/degradation
The weight of normal plastic did not have any changes
There were five different samples were tested for and still maintain at 100% due to the higher petroleum
degradation or also known as composting as shown in bonding and strength compare to biodegradable
Table 2. Based on Table 2 shows that the normal plastic with no petroleum bonding at 99.88%. The
plastic does not degrade at all due to its specific pure starch increases -35% in first day while the
degradation set is more than 2 decades or so and weight of potato starch (14.51%) and sago starch
biodegradable plastic does not degrade much with (29.93%) which contains vinegar and glycerin
99.88%. The pure starch (87.79%) not able to degrade decreases based on the Figure 5. The Sago
or decompose completely but a bit lower than normal starch(50.16%) with glycerin and acetic acid did not
plastic and biodegradable plastic compare to the other compost faster compare to pure potato starch(87.79%)
two samples which are potato starch and sago starch but compost a little higher than potato starch(41.89%)
with glycerin and acetic acid. Referring to the table 2, with glycerin and acetic acid due to the lower presence
the sample of potato with glycerin and acetic acid has of number of cellulose and presence of amylase. The
the highest ability to degrade due to the lowest presence of addition of glycerin and acetic acid helps
percentage changed which is 41.897%. The sago the potato starch easily degrades in soil and non-toxic
starch with glycerin and acetic acid has the to soil.
intermediate degradability which is 50.16%.

61

3.3 Result of tensile test and the increasing of tensile strength and elastic
modulus of the films.
The figure 6 shows the analysis of specimen in the
tensile machine before rupture and after rupture. 3.4 Result of Differential Scanning
Calorimetry (DSC)
Before rupture The front image of After rupture
specimen on tensile Referring to Figure 6 to 7, it was analyzed that the
potato starch has more heat resistance which is from
machine 60C to 100C compare to pure starch which is 40C
to 100C. This is because the temperature of the
Figure 7: The specimen undergoing the amorphous bioplastic made from potato
mechanical testing of tensile. starch/glycerin/acetic acid has increased molecular
mobility compare to just pure potato starch which
results in significant changes in the thermal
properties. The glass transition temperature value is
the temperature at which amorphous material change
from hard to soft.

Figure 8: The graph of specimen undergoing Figure 9: The pure potato starch graph
the mechanical testing of tensile. analyzed in DSC test.

Referring to the graph obtain from Figure 7 shows the Moving on referring to the Figure 7 and 8, potato
load versus extension of tensile testing. Theoretically, starch/glycerin/acetic acid has more heat resistance
starch works as effective packaging material when it which is from 64.28C to 87.37C compare to sago
is modified to form films that provide adequate starch/glycerin/acetic acid which is 56.82C to
mechanical properties for high percentage elongation, 73.33C. This is because the presences of air bubble
tensile and flexural strength. Starch is modified by during the making of this specimen cause deflect in
either plasticization such as glycerin, blending with the test analyzed. The sago starch/glycerin/acetic acid
other materials such as acetic acid which also known (22.51%) absorbs more heat causes the temperature
as vinegar, genetic or chemical modification or drops compare to the potato starch (26.43%).
combinations of different approaches. (Demirgöz et
al., 2000). Based on the result analyses, the concluded
result obtained for young’s modulus is E= 30GPa, and
the Stress is 3100MPa. (Lu, D. R., and Xiao*, C. M.
,2009). According to researches, the addition of
glycerin and chitosan proportions in the wheat starch
affected the mechanical and barrier properties of the
bioplastic compare to the potato starch and sago starch

62

the bioplastic in terms of the glass transition, melting
point and its crystallization.

3.5 Molding of the bioplastic material

The below figure shows the outcome produce from
hand lay-up process of molding the bioplastic
material. It is not fully successful due to the
insufficient durability of the material and lack of
molding technology.

(a) Molded bioplastic materials using bottle
cap using plasticine

Figure 10: The pure potato (b) Molded bioplastic material using water
starch/glycerin/acetic acid graph analyzed in bottle

DSC test. Figure 12: The outcome of bioplastic
material molding
Figure 11: The sago starch/glycerin/acetic
acid graph analyzed in DSC test. This is the development of the bioplastic materials
made and even though the bioplastic molded using
Finally, the analysis of the result by comparing the hand-made method. The outcome product was durable
three samples, it is determined that potato starch with and further development was continued made until a
glycerin and acetic acid is the most compatible desirable outcome to produce in the future.
material to make the bioplastic material. Differential
Scanning Calorimetry shows that the Potato/glycerin 4.0 CONCLUSION
shows higher heat resistance and glass transition
compared to pure potato starch, accounting from The results obtained from this study are bioplastic
60 C to 100 C and 40 C to 100 C, respectively. materials that able to degrade which are important in
Potato starch/glycerin has more heat resistance, producing product of bioplastic materials in the
ranging from 64°C to 87 C compared to sago industry. The aim of this project was to determine the
starch/glycerin, ranging from 56.82 C to 73.33 C. best suitable bio-based material to create bioplastic
This test enables to understand the characteristic of material that is eco-friendly using starch. From the
results obtained from the data analysis, the tensile test
shows that the mechanical properties (such as tensile
strength, percentage elongation, young modulus) and
specific gravity of the blends were studied. The results
showed that normal plastic had the highest tensile
strength, elongation and lowest young modulus
compare to the other specimen such as potato
starch/glycerin/acetic acid, sago starch/glycerin/acetic
acid and biodegradable plastic due to the lack of
presence of other non-organic chemical
bonding.Meanwhile, the absorption of water test
shows that the most suitable materials with the lowest
average percentage of adsorption as the production of
bioplastic materialwhich is potato starch with glycerin
and acetic acid at 24%. Based on the study, the most
promising starch-based bioplastic is potato starch
(37.50%) with glycerin and acetic acid with higher
resistant heat better than sago starch. Furthermore, the
composting of this material in the soil shows that the
definite materials used as the bioplastic material

63

product that able to degrade faster compare to the [3] Bonilla J., Ateras L., Vargas M. and Chiralt A.
conventional plastic materials. Overall, the idea of this (2013).
project will help to prevent the earth, ocean and the
environment from serious contamination and land https://www.sciencedirect.com/science/article/a
filling that will affect the diversity and health of both bs/pii/S0260877412003731
humans and marine life. This material is made of what
comes from our earth, and it can later just as well end [4} Demirgöz et al., 2000. Polymer Degradation and
up in the soil without any risks for the nature. Stability about the Journal of” Chemical modification
of starch based biodegradable polymeric blends:
4.0 IMPACT FINDINGS effects on water uptake, degradation behavior and
mechanical properties’
Bioplastic materials that able to degrade naturally are https://www.sciencedirect.com/science/article/pii/S0
important in producing product of bioplastic 141391000001026
especially in packaging industry such as plastic
materials. The composting of this material in the soil [5] Ebnesajjad S. (2016). Article of ‘’Glass Transition
shows that the definite materials used as the bioplastic Temperature in the Chemical Resistance of
material product able to degrade faster (up to –27%) Commodity Thermoplastics’’.
compare to the non-degradable of conventional plastic https://www.sciencedirect.com/topics/chemistry/glas
materials. Overall, the idea of this project will help to s-transition-temperature
prevent the earth, ocean and the environment from
serious contamination and land filling that will affect [6} Elizabeth J. Eterigho, T. S. Farrow, Ejejigbe Silver E,
the diversity and health of both humans and marine and Gideon O. Daniel. Journal based on “Study of the
life. This material is made of what comes from our Physical Properties and Biodegradability of Potato-
earth, and it can later just as well end up in the soil Starch Based Plastics”. (2017)
without taking longer period of times and endangering
habitat. [7] G.G.Z. Zhang, D. Zhou,2017. Article based on
“Developing Solid Oral Dosage Forms”.
Acknowledgments https://www.sciencedirect.com/science/article/pii/B9
780128024478000029
We dedicated our appreciation to Dr Eddy from Kolej
Kemahiran Tinggi MARA Masjid Tanah (KKTM) for [8] IsmailN., A., Mohd Tahir S., & et al, Journal about
allowing us to test for Differential Scanning “Synthesis and Characterization of Biodegradable
Calorimetry (DSC), Puan Kamisah for allowing us to Starch-based Bioplastic”. 2016.
use the Pollution Lab (C6) in Polytechnic Tun Syed
Nasir and also the fellow lectures from Polytechnic [9] Kahraman, B., Arici M., and Omer S.T., Sigma
Ibrahim Sultan for allowing us to do the tensile Journal of Engineering and Natural Sciences entitled
testing. We acknowledged and appreciate everyone Investigation of The Properties of Starch Obtained
that helped in bring this project to success. from Taro. 2020.
http://www.eds.yildiz.edu.tr/AjaxTool/GetArticleBy
References PublishedArticleId?

[1] Asgar Farahnaky BaharehSaberi Mahsa Majzoobi [10] Lu, D. R., and Xiao*, C. M. Starch-based completely
(2013). biodegradable polymer materials. express Polymer
https://onlinelibrary.wiley.com/doi/10.1111/jtxs. Letters. (2009).
12007
[11] Manzoor, N., Manzoor, I., & Muhammad, S., Journal
[2] Azahari, N. A., Othman*, N. and Ismail, H. of Biodegradation of plastics of current scenario and
Biodegradation Studies of Polyvinyl Alcohol/Corn prospects for environmental safety. (2018).
Starch Blend Films. Journal of Physical Science,
(2011). [12] Özdamar, E. G & Bale, A. Article “Material
Experience” in the Age of Consumption. (2016)
http://futurearchitectureplatform.org/news/21/a-
material-experience-inthe-age-of-consumption-
bioplarch/

64

SELF-DISTILL IRRIGATION FOR FLOATING PLANTING POT

LAr. Nurzuliza Ja- Siti Nassuha Mohd Nooratikah Mohd Puad Dayana Mohd Zin
mirsah Zaidi Department of Agrotech- Department of Agrotech-
nology & Bio-Industry, nology & Bio-Industry,
Department of Agro- Department of Agro-
technology & Bio- technology & Bio- Politeknik Nilai Politeknik Nilai
Negeri Sembilan, Malay- Negeri Sembilan, Malay-
Industry, Industry,
Politeknik Nilai Politeknik Nilai sia sia
Negeri Sembilan, Negeri Sembilan, Ma- [email protected] [email protected]

Malaysia laysia m
nurzulizaja- nassu-
[email protected] [email protected]

Abstract the Sabah Water Village and re-establish the Water Village
identity. The objectives of this study are, a) to identify type
In Sabah, the name “Kampung Air” or Water Village gave of waste at Sabah Water Village (Kampung Air); b) to re-
negative notion towards the local people, namely events use the waste to make as a landscape element; and c) to
associated with garbage and poor waste management. In proposed floating landscape design at Water Village.
order to alleviate the negative notion of poor plastic waste
management, this research attempts to reuse the waste Figure 1 shows the conceptual framework developed to
plastic bottles as support structure and self-distill irriga- illustrate and foresee the systematic study of recycling
tion for floating planting medium at Sabah Water Village. floating waste of Water Village, Sabah. The conceptual can
The objectives of this study are a) to identify type of reusa- also point to the direction and guidance of researchers on
ble waste at Sabah Water Village; b) to reuse waste as the implementation waste solution of Water Village, Sabah.
planting structure at Water Village; and c) to propose in- The conceptual framework for this study was developed to
novation of self-distill irrigation for floating planting struc- improve the image of Water Village, Sabah. In addition, it
ture at the Water Village. An observation at Kg Sim-Sim was to reduce the problem in Water Village, Sabah as it
Sandakan, Sabah as study site, plastic bottles outranked was about abundant floating waste. Based on the literature
other types of reusable waste such as polystyrene, alumini- review, all elements contributing to Water Village, Sabah
um and tin. Buoyancy experimentation was conducted onto have problems causing eyesore to the public. Due to that
the proposed floating planter where it can accommodate a public does not aware about " Water Village "
maximum of 5kg of weight over the 330mmx330mm floating
planter. The structure design allows salt water to be evapo- Figure 1. Conceptual Framework
rated and later condensate to distilled water to irrigate the This study is one of solution to raise the image of Sabah
plantings on the floating planter. The findings show that Water Village. Landscape architects and designers need to
this prototype floating planter manages to distilled salt produce effective designs to address this issue. The find-
water (21150 ppm) into distil water (254 ppm) derive from
sun heat. The planting species selected for the floating
planter are salt-spray tolerant, namely Avicennia marina,
Casuarina equisetifolia, and Rhizophora apiculate. The
idea to have a floating planting structure as landscape el-
ement at Water Village was to give the opportunity for lo-
cal dwellers to have their own floating garden and green
environment.

Keywords
Water Village, Floating Planter, Self-Distill Irrigation.

1. Introduction

In Sabah, “Water Village” does give a negative image
to Malaysians or foreigners because most Water Village
were associated with floating trash, crime and the elements
of anti-social. This phenomenon causing the water village
of Sabah is not known and ignored by local authorities. The
aim of this study is to identify the problem that tarnishing

65

ings of this study contribute to technical aspects of con- 3.3. Salinity Experiment
structing a landscape at Water Village.
After identifying the most stable and suitable bottle
2. Research Approach shaped, a prototype was devised (Figure 3). The prototype
was tested at the beach for the second experiment, Salinity
This study employed explanatory sequential design Experiment, where the prototype we left floating at the
which consist survey questionnaire and experimentation. In water and let it exposed to solar heat for 11am till 3pm
the sequential explanatory design, the data are collected (Figure 4) [2].
over the period of time in two consecutive phases. this
study consists of two phases which are distributing online Sponge for Vegetation
survey questionnaire and conducting experiments. The first retain moist
phase was to collect and analyze the online survey ques- at root Sponge for
tionnaire as the quantitative data. The findings from the Capillary-
survey was used in the design of the prototype and experi- Plastic bottle action ab-
mentation. During the second phase of the experimentation sorbing dis-
data collection, two experiments were conducted namely tilled water
Buoyancy Experiment and Salinity Experiment. The exper-
iments were used to test and validate the self-distill floating PVC Pipe Bottle cap to
planter is applicable to use. opening to capture dis-
let sea water tilled water
3. Materials and Methods to evaporate vapour

3.1. Online Survey Questionnaire Figure 3. Prototype of Self-Distill Floating Planter [3]

This study commenced by distributing the online sur- The second experiment was the Salinity Experiment
vey to respondent whom are the residents of the water vil- [4]. It was conducted to investigate the salinity level post
lage. The questions were mainly asking what type of waste exposure to heat and condensation (Figure 4). After expos-
the residents at the water village usually disposed and the ing 4 hours of the prototype in the heat, water vapor had
frequency encounters of floating waste at the surface of accumulated. The water samples were then tested.
water at the village. Their responses are recorded using
Google Forms. a) b)

3.2. Buoyancy Experiment

Buoyancy experiment is conducted to investigate the
correct amount of weight should be placed and spread on
top of the floating planter [1].

a) b)

Figure 4. Salinity Experiment at Port Dickson Beach.
c) a) floating planter prototype deployment, and b)

sand as weight replacement of vegetation weight.

Figure 2. Different sizes of plastic bottle were tested 3.4. Electrical Conductor (EC) Meter
for maximum weight allowed before sinking. a)
600ml bottle, b) 1500ml bottle, and c) 5000ml bottle. EC meter was used to monitor the amount of nutrients,
salts or impurities in the water [4]. Control water sample
gathered such as water from tap, sea, and reverse osmosis
to test the reliability of the instrument. Tap, sea and reverse
osmosis waters were reported to have 160 ppm, 21150 ppm
and 17 ppm, respectively of impurities in the water. The
water samples from the experiments were tested using the

66

EC meter and were compared with the control water sam- 4.3. Salinity Experiment Result
ples ppm values [5].
This study manages to obtain distilled water by placing
4. Results and Discussion floating planter on the surface of the sea. There are five
samples of water vapor collected. Figure 6 shows the read-
4.1. Type of waste at Sabah Water Village ing for five bottles of water vapors [6]. Unfortunately, three
samples obtained have the maximum levels of pollution
Waste identified were the plastic waste, glass, paper, 11150 ppm (bottle 1), 7180 ppm (bottle 5) and 1279 ppm
metal, aluminums and tin, food waste, timber, copper, elec- (bottle 2). Another two samples were measured as 224 ppm
tric waste and polystyrene. Smart PLS software is used to (bottle 4) and 110 ppm (bottle 3). The contaminant levels
determine the relationship between individual factor and identified as referred to figure 6, bottle 3 and 4 can be con-
rubbish. sumed by animals and plants. The water purities does not
reach the ideal ppm level drinkable for human which is 17
ppm. It is found that bottle 2, 4 and 5 were leaking due to
improper sealing of the bottle cap and PVC pipe. Through
the leak, immersed seawater penetrates the cap and contam-
inate the water vapors. Bottle 3 and 4 show the successful
ability of the prototype to distill seawater and usable for the
planting.

Figure 5. Highest waste identified was plastic waste
with 0.816 value

4.2. Buoyancy Experiment Result Figure 6. Level of contaminants in parts per million
(ppm).
This experiment is conducted to determine the weight
that can be accommodated (maximum weight) by the pro- 5. Conclusion
pose floating planter. The result shows that the 1500ml
(medium) and 5000ml (large) plastic bottles can only hold This self-distill floating planter prototype is able to re-
up to 3kg of weight while 600ml (small-sized) plastic bot- duce waste disposal at the water village. The product can
tles can hold up to 5kg of weight. be used as the element of landscaping, as well as floating
agriculture. This floating planter can be replicated to
Table 1. Buoyancy experiment to determine the achieve bigger surface area so that more vegetation can be
maximum weight that can be accommodated by the planted by using only natural element such as the sunlight
floating planter prototype to ensure abundance of water vapors as plants irrigation
system. By reducing the floating plastic pollutants, water
Floating Planter Reading Reading Reading Reading Reading Reading Maximu village will redeem its name and popularity among tourist
weight, k and visitors. Now, sea people too can have their own
1 kg 2 kg 3 kg 4 kg 5 kg 6 kg greenery at the vicinity of their homes.
     

5

600ml (Small)

     

3

1500ml (Medium) 3
     

5000ml (Large)

67

Acknowledgments [3] B. G. Kania, F. M. Stewart, and M. T. Bozeman,
“Capillary-controlled Buoyant Planter,” 2007.
This study was supervised by Nurzuliza Jamirsah and six
students as the assistant to conduct the research. This study [4] S. Kumar Roy and P. Sharan, “Application of
is the property of Politeknik Nilai Negeri Sembilan.
machine learning for real-time evaluation of
References
salinity (or TDS) in drinking water using photonic
[1] R. M. A. Hassan, “NEW DEVICE TO PLANT sensors,” Drink. Water Eng. Sci., vol. 9, no. 2, pp.
SALT AND BRACKISH SHALLOW WATER 37–45, 2016.
NEAR COASTAL ZONES.” pp. 1–12, 2013.
[5] S. F. E. Boerlage, “Measuring salinity and TDS of
[2] M. Nasr and H. F. Zahran, “Using of pH as a tool
to predict salinity of groundwater for irrigation seawater and brine for process and environmental
purpose using artificial neural network,” Egypt. J. monitoring-which one, when?,” Desalin. Water
Aquat. Res., vol. 40, no. 2, pp. 111–115, 2014. Treat., vol. 42, no. 1–3, pp. 222–230, 2012.

[6] Manuals for TDS EC Meters, “Water Purity Test
Meter by Digital Aid.” 2020.

68

MESIN PEMAMPAT BOTOL PLASTIK MUDAH ALIH
DENGAN CIRI KESELAMATAN

Norwadiah Binti Mohd Amirun Hakim Bin Mohammed Nazrin Bin Nur Syahfinaz
Andai, Masdan, Nasrullah, Asiyera Binti Ra-

Jabatan Kejuruteraan Jabatan Kejuruteraan Jabatan Kejuruteraan hamad,
Mekanikal Mekanikal Mekanikal Jabatan Kejuruteraan

Politeknik Melaka. Politeknik Melaka. Politeknik Melaka. Mekanikal
Plaza Pandan Plaza Pandan Plaza Pandan Politeknik Melaka.

Malim,75250, Melaka Malim,75250, Melaka Malim,75250, Melaka Plaza Pandan
[email protected] [email protected] mohammednazrin313354 Malim,75250, Melaka
[email protected]
@gmail.com

Abstrak hanya mula dipandang secara serius oleh masyarakat ketika
mulai tahun 1990an. Secara umumnya, kitar semula adalah
Penggunaan plastik semakin meningkat dari hari ke hari proses yang mengolah bahan-bahan terbuang bagi
yang menyebabkan satu masalah persekitaran yang sangat mendapatkan bahan yang boleh digunapakai semula.
serius. Maka, untuk memastikan persekitaran yang mesra Kemunculan pendekatan sedemikian itu telah menjadi satu
alam, bahan plastik tersebut perlu dikitar semula. Namun, tuntutan peraturan atau keperluan yang boleh dianggap
pengumpulan botol plastik akan mengambil ruang yang sebagai tanggungjawab kepada pengeluar dan juga pengi-
besar sebelum dapat dijual kepada peraih barang kitar lang untuk menghasilkan produk menggunakan bahan men-
semula. Bagi menyelesaikan isu ini sudah terdapat satu tah yang berasaskan bahan kitar semula seperti kertas, ko-
mesin berkuasa tinggi tetapi memakan kos yang tinggi, tak, kaca, dan botol plastik [2]. Dari sejumlah bahan yang
maka tujuan utama penyelidikan ini adalah untuk mereka- boleh dikitarkan semula, botol plastik adalah bahan utama
bentuk dan menghasilkan mesin pemampat botol plastik yang boleh menyebabkan pencemaran alam kerana ianya
dengan kos yang lebih rendah. Kajian awal telah dilakukan sukar untuk dilupuskan secara semulajadi. Secara umumnya
dengan menemubual pekerja pembersihan yang mengum- botol plastik akan mereput secara semulajadi dalam tempoh
pul bahan plastik dan mendapati bahawa masalah ruang 400 hingga 450 tahun. Di Malaysia, pembuangan sisa plas-
penyimpanan itu memang wujud. Kemudian, rekabentuk tik termasuk botol adalah kedua tertinggi iaitu 14% selepas
mesin telah dilakukan dengan menggunakan kaedah sisa makanan (45%) [3]. Hal ini dibuktikan berdasarkan
PUGH, seterusnya fabrikasi mesin dilaksanakan dengan satu kajian amalan kitar semula yang telah dilaksanakan
melibatkan pemotongan, proses kimpalan dan proses ujian bagi tujuh minggu di Politeknik Sultan Salahuddin Abdul
terhadap mesin itu. Ciri-ciri inovasi yang diimplemen pada Aziz Shah yang menunjukkan bahawa jumlah kutipan ba-
mesin tersebut adalah bersaiz kecil dan mudah alih serta han kitar semula mengikut kategori iaitu botol dan tin mi-
mempunyai ciri-ciri keselamatan untuk digunakan oleh numan adalah berbeza dimana jumlah kutipan bahan kitar
pekerja pembersihan. Dengan penggunaan mesin ini ruang semula bagi botol adalah 56.298 kilogram dan jumlah
penyimpanan dapat dikurangkan antara 30 hingga 35 kutipan bahan kitar semula bagi jenis tin iaitu hanya 13.335
peratus pada ruang itu. Diharap dengan penghasilan me- kilogram. Ini menunjukkan bahawa warga Politeknik Sultan
sin ini membantu meningkatkan amalan kitar semula kepa- Salahuddin Abdul Aziz Shah khususnya pelajar banyak
da pekerja pembersihan dan juga orang awam. menggunakan botol plastik berbanding tin minuman [1].

Kata kunci: Pemampat, botol plastik, kitar semula Berdasarkan kajian awal melalui temubual dengan
seorang pekerja pembersihan di Politeknik Melaka menya-
1. Pengenalan takan bahawa botol plastik paling banyak dikumpul iaitu
lebih kurang tiga kilogram di kawasan pusat pelajar iaitu
Kepesatan pembangunan dan peningkatan kadar tempat pelajar berkumpul. Pekerja pembersihan tersebut
penduduk di Malaysia menyebabkan berlakunya pening- menyatakan beliau menghadapi masalah besar berkait
katan sampah sarap domestik [1].Salah satu langkah yang dengan ruang untuk penyimpanan botol plastik yang dik-
boleh diambil untuk mengatasi masalah tersebut adalah umpul sebelum dijual kepada peraih barang kitar semula.
melalui amalan kitar semula. Pada tahun 1970an, aktiviti Hal ini demikian kerana, pengumpulan adalah satu proses
kitar semula dianggap sebagai satu pendekatan yang baru permulaan yang penting dalam memastikan proses kitar
dalam melaksanakan proses pembelajaran ke arah masyara- semula itu berjalan dengan lancar. Oleh kerana itu, syarikat
kat yang bertolenransi hijau [4]. Namun begitu, aktiviti ini

69

pengeluar air mineral terkemuka di Malaysia iaitu Spritzer Rajah 1: Metodologi Proses Alir Projek
Berhad sejak tahun 2012 lagi mengamalkan konsep “Twist
To Make A Change” dengan mengeluarkan botol yang 2.1 Konsep Lakaran
boleh diputar supaya memudahkan dalam proses kitar
semula dari segi ruang penyimpanan yang boleh diku- Dengan semua maklumat, keputusan yang tepat boleh
rangkan hingga 65 peratus [5]. dibuat dengan memilih kaedah dan reka bentuk yang tepat
dan menerapkannya dalam membangunkan rekabentuk
Oleh itu, dalam menyelesaikan masalah tersebut, satu produk baru. Rekabentuk konseptual yang terbaik juga
produk telah dihasilkan iaitu Mesin Pemampat Botol Plastik boleh dibuat kerana terdapat banyak rekabentuk yang boleh
Mudah Alih dengan Ciri Keselamatan. Oleh itu, objektif diperolehi daripada penghasilan idea ini. Penghasilan idea
dalam penghasilan produk ini adalah merekabentuk gambar adalah proses pemikiran dan lakaran yang berdasarkan
rajah produk menggunakan lukisan berbantu komputer iaitu penyelidikan dan maklumat [7]. Pada peringkat ini, pereka
perisian Autodesk Inventor, membuat kerja-kerja fabrikasi produk cenderung membuat lakaran cepat bergaris besar
logam dalam penghasilan mesin, mengurangkan ruang dan bentuk kasar supaya ia boleh diubahsuai dengan mudah
penyimpanan botol plastik sehingga 30 peratus dan [8].
meningkatkan kesedaran amalan kitar semula di Politeknik
Melaka dalam kalangan pekerja pembersihan.

Skop bagi produk yang dihasilkan adalah khusus untuk
pekerja pembersihan di Politeknik Melaka. Namun, idea
produk telah dipersembahkan kepada syarikat pembersihan
di Politeknik Melaka iaitu Syarikat Zahari Bin Abd Kalil
serta Bayu Bersih Services dan mereka berminat terhadap
idea produk ini kerana dapat membantu pengurusan sisa
pepejal khususnya botol plastik.

2. Metodologi Kajian
Proses metodologi yang paling asas adalah dari langkah

membuat prototaip untuk memberikan kaedah lisan atau
bertulis mengenai fungsi produk yang dicadangkan. Pen-
erangan ini dibincangkan dengan pengguna atau diperiksa
terhadap kriteria tertentu untuk memeriksa sama ada ia
sesuai atau tidak. Kaedah ini berguna sebagai titik permu-
laan untuk memperkenalkan produk rekabentuk.

Tahap penerangan prototaip ini sangat berguna
kerana ia memberikan peluang untuk menghasilkan bebera-
pa konsep dan idea tentang bagaimana konsep-konsep ini
mungkin berfungsi, tanpa perlu meluangkan masa dan usaha
mewujudkan representasi visual produk yang akan menye-
diakan perkhidmatan [6]. Perbincangan idea asas mungkin
membawa kepada sketsa konsep awal.

Selepas mengumpulkan maklumat daripada
pengguna yang berpotensi menggunakan produk dan
menganalisis maklumat yang diperoleh, maklumat dan
keperluan pelanggan boleh diubah menjadi kriteria khusus
dalam spesifikasi rekabentuk produk. Butiran atau spesifi-
kasi yang dipilih oleh pelanggan dikumpulkan, ditafsirkan
dan dianalisis, sebelum diubah menjadi spesifikasi reka-
bentuk produk. Rajah 1 menunjukan proses alir projek.

Rajah 2: Lakaran konsep A

70

Berdasarkan Rajah 2 yang menunjukkan lakaran konsep A
menggunakan Radio-Frequency Identification (RFID) untuk
membuka laci yang di dalamnya terdapat hasil akhir iaitu botol
plastik.

Rajah 5: Lakaran Konsep D

Rajah 3: Lakaran Konsep B Seterusnya, Rajah 5 pula menunjukkan lakaran Konsep
Bagi Rajah 3 pula iaitu Konsep B menunjukkan terdapat D yang mempunyai butang “ON” dan “OFF” di bahagian
bekas untuk mengisi botol plastik yang telah dimampat tengah mesin. Ia tidak mempunyai butang kecemasan dalam
menggunakan mata alat mampatan itu. memastikan keselamatan pengguna. Bahagian atas mempu-
nyai penutup bagi memudahkan pengguna untuk memasuk-
Rajah 4: Lakaran Konsep C kan botol plastik untuk dimampatkan tetapi sedikit memba-
Seterusnya rajah 4 menunjukkan lakaran bagi Konsep C hayakan jika pengguna memasukkan tangan ke bahagian
yang mempunyai butang “ON” dan “OFF” di ruangan dalam mesin.
bawah mesin.
2.2 Pemeriksaan Konsep

Pemeriksaan konsep (Concept Screening) perlu
dilakukan bagi memilih konsep yang terbaik setelah proses
penghasilan konsep [9]. Konsep keseluruhan reka bentuk
akan disenaraikan untuk meletakkan nilai dengan menilai
kriteria pemilihan. Langkah pertama dalam menggunakan
Pemeriksaan Konsep adalah untuk mengenal pasti kriteria
yang perlu digunakan dan dapat menghasilkan perdebatan
antara konsep. Ini menunjukan jika terdapat dasar isu-isu
asas yang boleh dibincangkan dan diselesaikan.

Seterusnya konsep asas dipilih, di mana semua
pilihan lain akan dibandingkan. Ini adalah proses yang
sangat membantu, kerana lebih mudah untuk membanding-
kan dua pilihan daripada memperuntukkan skor untuk satu
pilihan. Konsep asas boleh menjadi produk pesaing, penan-
da aras industri atau penanda arasan yang lain.

Pasukan kemudian mengkaji setiap konsep dan
membandingkannya dengan setiap kriteria untuk mem-
berikan skor relatif. Skor pemarkahan untuk ini mungkin
hanya +, 0, - untuk menunjukkan 'lebih baik, sama, lebih
buruk' atau mungkin mempunyai nilai untuk menunjukkan
betapa lebih baik atau lebih buruk. Setiap opsyen
kemudiannya mempunyai skornya untuk menunjukkan skor
keseluruhannya berbanding pilihan asas. Jika satu skor
pilihan jauh lebih tinggi, maka ini jelas menjadi pilihan
terbaik. Walau bagaimanapun, sebelum menolak pilihan
lain, anda boleh mempertimbangkan bagaimana ia dapat
diperbaiki. Jadual 1 menunjukan hasil pemilihan konsep.

71

Reka Bentuk Dan 4 0.4 3 0.3
Rupa Yang Baik 10%
5 1.2 2 0.5
Kriteria A Konsep D Mesra Alam 25% 5
BC
Pemilihan + + Ciptaan Dan 15% 5 0.7 4 0.6
Kriteria - +- Teknologi Baru 5
Pengunaan Yang - 0+ + Total 2.95
Mudah 0+ Score 4.05 2
Pengendalian Yang 0 No
Mudah Rank 1
Saiz Yang Sesuai 0 Cont. Develop

Reka Bentuk Dan 0 00 0 Pemarkahan konsep digunakan apabila resolusi
Rupa Yang Baik meningkat dapat membezakan antara konsep yang sedang
+ -- 2 bersaing. Di peringkat ini, pemberat mempunyai kriteria
Ciptaan Dan 3 relatif dalam pemilihan dan perbandingan yang lebih
Teknologi Yang 2 10 0 terperinci berkenaan dengan setiap kriteria [11]. Skor
1 32 2 konsep ditentukan oleh jumlah penarafan berwajaran.
Baru 2 13 1
Jumlah ‘+’ 0 0 -3 Yes
Jumlah ‘0’ 2 23
Jumlah ‘-'

Skor Bersih

Kedudukan

Teruskan Com- Com- No 2.4 Pemilihan rekabentuk Akhir
bine bine
Setelah proses pemilihan dan pemarkahan dilaksanakan,
Jadual 1: Pemilihan Konsep daripada empat lakaran yang dihasilkan, maka terhasil
lakaran akhir seperti di dalam rajah 6. Rekabentuk utama
2.3 Pemarkahan Konsep bagi mesin pemampat botol plastik ini adalah dilengkapi
dengan ciri-ciri keselamatan dalam menjamin keselamatan
Pemarkahan konsep (Concept Scoring) digunakan kepada para pengguna. Rekabentuk ini juga menepati
apabila resolusi meningkat akan lebih baik membezakan
antara menyelesaikan konsep. Pada peringkat ini, keperluan pelanggan berdasarkan kajian awal yang
kepentingan relatif kriteria pemilihan adalah pemberat dan dilakukan untuk mengetahui kehendak pengguna yang
perbandingan yang lebih halus difokuskan dengan setiap menggunakan mesin ini. Untuk membuka mesin ini setelah
kriteria [10]. Markah konsep ditentukan oleh jumlah botol dimampat adalah menggunakan kaedah RFID. Butang
penarafan pemberat. Selepas proses pemeriksaan semua “ON” dan “OFF” berada di bahagian atas mesin.
konsep reka bentuk akan memilih mana yang diteruskan
untuk meneruskan atau tidak dan kali ini semua konsep
akan ditandakan dengan peratus untuk melihat jumlah
seperti Jadual 2 di bawah. Dalam menerangkan proses
pemarkahan konsep, perbezaan difokuskan kepada
pemeriksaan konsep.

Jadual 2: Jadual Pemarkahan konsep

Kriteria Konsep
AB D
Pemilihan Weight R Ws R Ws
Kriteria

Penggunaan Yang

Mudah 25% 5 1.2 5 1.2 Rajah 6: Lakaran akhir
55 2.4 Bilangan Bahan (Bill of Material) dan Kos
Saiz Yang Sesuai
10% 4 0.4 3 0.3

72

Bagi bahan utama yang digunakan adalah angle bar
daripada bahan keluli lembut untuk membuat rangka utama
bagi mesin ini. Berikut jadual 3 menunjukkan perincian
bilangan bahan yang digunakan serta kos dalam penghasi-
lan mesin ini.

Jadual 3: Bahan yang digunakan dan kos bagi bahan

Bahan Kuantiti Kos seunit(RM) Kos (RM)

Angle Bar 2 RM27.00 RM 54.00

Hollow (2x1) 1 RM 22.00 RM 22.00

Wiring 1 RM 30.00 RM 30.00

Digital Lock 1 RM 32.25 RM 32.25

Engsel 4 RM 5.20 RM 5.20 Rajah 7 (c) Rangka mesin Rajah 7(d) Proses menyembur

Zink (0.3x4x8) 1 RM 38.00 RM 38.00 yang telah siap. cat

Black Tape 1 RM 1.00 RM 1.00 3. Analisis dan Perbincangan

Meat Chopper 1 RM 850.00 RM 850.00

Cylindrical 1 RM 4.00 RM 4.00 3.1 Analisis Tegasan

Lock Bagi rekabentuk yang dipilih itu, rangka badan mesin telah
dibuat analisis dengan menggunakan kaedah Finite Element
Emergency 1 RM 15.00 RM 15.00 (FEA) yang berada di dalam perisian lukisan berbantu komputer
Button iaitu Solidworks. Analisis yang dijalankan adalah tindakan te-
gasan (stress) dan analisis tindakan anjakan (displacement).
Switch On/Off 1 RM 25.00 RM 25.00 Kepentingan untuk melaksanakan agar dapat memastikan reka-
bentuk rangka badan dapat menampung berat motor dan bahan
Wheel (4 Inci) 4 RM 13.50 RM 54.00 lain yang digunakan.

Rivet 100 RM 0.89 RM 8.90

TOTAL RM 1139.35

2.5 Proses Fabrikasi Produk

Dalam proses fabrikasi, ia melibatkan beberapa langkah
kerja dalam menghasilkan mesin pemampat ini. Rajah 7(a)
menunjukkan gambar besi L dipotong dengan
menggunakan mesin pemotong besi. kemudian, rajah 7(b)
menunjukkan gambar proses kimpalan dilaksanakan untuk
menggabungkan bahagian-bahagian besi yang telah
dipotong itu. Seterusnya gambar 7(c) menunjukkan rangka
mesin yang telah siap dikimpal.

Rajah 8 (a) Simulasi tindakan tegasan

Rajah 7(a) Pemotongan bahan Rajah 7(b) Proses Kimpalan Rajah 8 (b)

Daripada simulasi yang dilakukan dapat disimpulkan bahawa
tiada masalah rangka badan mesin ini untuk menampung berat
motor dan bahan yang lain. Keputusan tersebut dapat dilihat

73

daripada plot warna hasil daripada simulasi FEA bagi tindakan
tegasan yang ditunjukkan dalam rajah 8 (a) dan (b). Manakala,
dalam rajah 9(a) dan (b) pula menunjukkan keputusan simulasi
FEA bagi rangka tersebut bagi analisis tindakan anjakan.

Rajah 3(a) Sebelum dimampat Rajah 3(b) Selepas dimampat

Rajah 9(a) Simulasi tindakan anjakan Daripada analisis yang telah dibuat, didapati apabila
menggunakan mesin pemampat ini, ruang penyimpanan botol
dapat dikurangkan 30 hingga 35 peratus. Jadi dapat dilihat
bahawa mesin pemampat ini berupaya membantu proses
penyimpanan botol-botol dan menjimatkan sesuatu ruang
penyimpanan itu.

Rajah 9 (b) 4. Kesimpulan

3.2 Analisis Keupayaan Mesin Mesin pemampat botol plastik direkabentuk dan berjaya
dihasilkan. Ia bertujuan untuk menyelesaikan masalah ruang
Analisis seterusnya yang dilakukan adalah untuk menguji penyimpanan botol plastik yang ingin dikitar semula. Mesin ter-
keupayaan mesin pemampat botol plastik air mineral ini. sebut telah diuji keupayaannya dan didapati botol plastik dapat
Percubaan dilakukan dengan mengisi sebanyak sepuluh botol dimampat seperti yang dikehendaki oleh pengguna. Diharap
plastik air mineral di dalam satu kotak dan dikira isipadunya. semoga idea mesin pemampat ini dapat dikomersialkan dan se-
Kemudian, botol-botol dimasukkan ke dalam mesin untuk terusnya meningkatkan amalan kitar semula kepada semua orang.
dimampat. Kemudian, diisi semula ke dalam kotak dan dkira
isipadunya. Ujian dilakukan sebanyak tiga kali untuk diambil nilai Pengakuan
purata dan Jadual 3 menunjukkan nilai peratusan pengurangan
isipadu kotak selepas botol-botol dimampat. Ujian dilakukan juga Terima kasih kepada Encik Romzi Bin Isa sebagai respond-
dengan menambah bilangan botol kepada dua puluh botol. Ia en dalam menyatakan permasalahan kami, SyarikaT Zahari
dilakukan sebanyak tiga kali juga untuk diambil nilai purata. bin Abdul Kalil dan Syarikat Bayu Services kerana bermi-
Seterusnya bilangan botol ditambah kepada tiga puluh botol dan nat dengan idea produk ini.
langkah yang sama juga dilakukan. Jadual 3 menunjukkan nilai
peratusan bagi keadaan-keadaan percubaan yang dilakukan Rujukan
dengan menggunakan mesin ini. Rajah 3(a)menunjukkan keadaan
botol yang penuh di dalam sebuah kotak dan rajah 3(b) [1] M. Annacchino, "ew product development: from initial
menunjukkan keadaan botol yang telah mampat dan tidak idea to product management.," ELSEVIER, 2003.
memenuhi kotak lagi.
[2] J. N. K. M. K. S. C. R. a. B. H. L. C. Bok, "An
Jadual 4: Analisis Terhadap Keupayaan Mesin international comparison of product end-of-life
scenarios and legislation for consumer electronics,"
Bilangan Percubaan Percubaan Percubaan Purata 1998.

botol 1 2 3 [3] R. Cooper, "A process model for industrial new
product development. IEEE Transactions on
10 botol 68.7 % 66.8 % 69.9 % 68.5 % Engineering Management," P.2-11, 1983.

20 botol 67.9 % 64.9 % 69.0% 67.3 % [4] A. Da, "Impak Pelancongan Terhadap Persekita-Ran
Fizikal Di Malaysia," 12 July 2012. [Online].
Available:
http://ariesdasketchbook.blogspot.com/2012/07/impak-
pelancongan-terhadap-persekitaran.html.

30 botol 65.7% 64.9 % 68.9% 66.5 %

74

[5] E. M. ELIAS, "www.sainshumanika.utm.my," 2016. [11] P. G. Rodgers, "Green, and A. Mcgown, Using
[Online]. [Accessed 25 SEPTEMBER 2020]. concept sketches to track design progress. DesigN
studieS," P.2-11, 1983.
[6] P. K. Farayibi, "Finite Element Analysis Of Plastic
Recycling Machine Designed For Production Of [12] Spritzer, "Laporan Tahunan Spritzer," Spritzer
Thin Filament Coil," Nigerian Journal of Malaysia, 2019.
Technology.
[13] K. Ulrich, "Product design and development.," Tata
[7] N. ‘. M. Hayin, "Bahaya Plastik Terhadap McGraw-Hill Education., 2003.
Kehidupan," 2 December 2018. [Online].
[14] J. Wright, "ACE: Going fromprototype to product with
Available:https://www.hmetro.com.my/sihat/2018/12/ an expert system. in Proceedings of the 1984 annual
399888/bahaya-plastik-terhadap-kehidupan. conference of the ACM on The fifth generation
challenge," 1984.
[8] H. ISMAIL, "UTUSAN," 2014. [Online]. Available:
http://ww1.utusan.com.my/utusan/Dalam_Negeri/ [15] R. A. M. Yamin, "Ancaman Pencemaran Plastik," 18

20140214/dn_09/Kitar-semula-hanya-10.5-peratus. December 2018. [Online]. Available:

[Accessed 25 SEPTEMBER 2020]. http://www.ikim.gov.my/new-

[9] R. H. A. R. T. Norpishah Ahmad*1, "Kitar semula wp/index.php/2018/12/13/ancaman-pencemaran-
sisa pepejal di politeknik sultan salahuddin abdul
aziz shah," advanced journal of technical and plastik/.
vocational education, pp. 161-167, 2017.

[10] K. a. K. H.-O. Otto, " multi-criteria assessment tool
for screening preliminary product platform
concepts.," Journal of Intelligent Manufacturing,
pp. 59-75, 2007.

75

Production of Bioethanol from Cassava Peel Under Solid State Fermentation

Yagini Murugan Wong Kelly Siti Rasyidah binti Che Abdullah
Department of Agrotechnology Department of Agrotechnology Department of Agrotechnology

and Bio-industry, and Bio-industry, and Bio-industry,
Nilai Polytechnic. Nilai Polytechnic. Nilai Polytechnic.
Negeri Sembilan Negeri Sembilan Negeri Sembilan
[email protected] [email protected] [email protected]

Abstract 2016). Petroleum refineries are said to be major source
of hazardous and toxic air pollutants such as BTEX
The usage of petroleum are increasing day by day which compound (benzene, toluene, ethylbenzene and xylene).
leads to the increase of pollutions and causing serious They are also major source of criteria pollutants such as
health issues. Besides that, the amount of fossil fuels are nitrogen oxide (NOx), carbon monoxide (CO), hydrogen
decreasing since they are used to produce petroleum. sulphide (H₂S), and sulphur dioxide (SO₂). Besides that,
Thus, production of an alternative energy source is petroleum tends to release less toxic hydrocarbons such
necessary. Those alternative energy source need to be as natural gas (methane) and other light volatile fuels and
renewable, efficient, convenient and safe to be oils. Those released hazardous chemicals have higher
consumed. In this research, cassava peels (Manihot tendency to cause cancer or any other developmental and
esculenta) were used as a sole carbon source for reproductive problems. They may lead to respiratory
bioethanol production as an alternative fuel source using problems such as childhood asthma (Hazardous
the process of fermentation with the aid of different Substance Research Centre / South and Southwest
concentration of brown sugar for two weeks. Cassava Outreach Program, June 2003).
peels were used since cassava peels are one of the food
crop which is rich in fermentable carbohydrates. Recently, our world is facing a crisis of diminishing
Treatment of the sample using sulphuric acid were done fossil fuel reserves. Thus, production of an alternative
to hydrolyse the sample and to do comparison between energy source is necessary. Those alternative energy
the production of bioethanol from untreated and treated source need to be renewable, efficient, convenient and
cassava peel. The fermented liquid were distillate was safe to be consumed (Chum and Overend, 2001).
distilled at 78°C and the yield of bioethanol produced Therefore, researches and development in Malaysia have
were determined. Furthermore, addition of potassium to focus on producing bioethanol as an alternative fuel
dichromate to the distillate were done to confirm the (Mojovic, Pejin, Grujc, Markov and Pejin, 2006).
presence of bioethanol. The presence was confirmed by Renewable energy attracts attention for the protection of
observing the colour changes which turned orange the environment and supplies energy needs by reducing
solution into green solution. The findings proved that dependence on petroleum and non-renewable resources.
untreated cassava peel with 100% concentration of The raw material used in the production of bioethanol
brown sugar resulted in higher yield of bioethanol (152 must be rich in fermentable carbohydrates. Cassava is
g/mL), higher percentage of bioethanol (48 %) whereas one of the food crop which is rich fermentable
treated cassava peel with 100% concentration of brown carbohydrates. Thus, cassava waste is approached for the
sugar resulted in higher yield of bioethanol (133 g/mL), production of bioethanol by fermentation process
higher percentage of bioethanol (26 %) after two weeks. (Selvaraju and Rajoo, 2014).
The difference in production of bioethanol from
untreated cassava peel and treated cassava peel was due Bioethanol is chemically known as ethyl alcohol
to the reduction of starch content in the sample after acid (C₂H₅OH). It is a type of alcohol that found in alcoholic
hydrolysis process. The findings proved that starch beverages (Wyman, 2004). According to the research in
content of untreated cassava peel (0.736 g/L) is higher June 2008, the price of gasoline increased by 40% which
than the starch content of treated cassava peel (0.299 was from RM1.92 per litre to RM2.70 per litre (Mojovic
g/L). et al., 2006). Fermentation has become an alternatives
process to produce ethanol due to the unstable price and
Keywords the availability of crude petroleum (Logsdon, 1994). It
Cassava peel waste, bioethanol, molasses, starch content has been reported that almost 60% of the ethanol is
produced by fermentation where the major world
1. Introduction producers are Brazil and the US, which together account
for about 80% of the world production (Baras, Gacesa,
Nowadays, the statistics of vehicles being used are Pejin, 2002).
increasing. The usage of the petroleum is increasing from
day to day. In 2014, the usage of petroleum increased Bioethanol is easy to manufacture and process since
3.4% when compared to the usage of petroleum in the the raw material used as the feedstock is unlimited and
year 2013 (Department of Statistics Malaysia, January

76

cheaper. Cane, beet, sago and corn are examples for avoid contamination. The samples will then be
major carbohydrate-containing substrates that are used heated for 2 hours in a water bath at 98 ºC, followed
for a feedstock in ethanol production and commercially by sterilization in an autoclave at 121 ºC for 15
available in tropical counties. Starchy substrates such as minutes. The samples will be allowed to cool and
tapioca could be exploited for ethanol production. The filtered through a No 1 Whatman filter paper. The
content of tapioca composed of 95% starch and 2% pH of the filtrate sample will be adjusted to pH of
moisture. For ethanol production, this raw material has 4.5 using 10 % (w/v) of sodium hydroxide (NaOH).
not been fully exploited in highly technical industries. The residual samples will be washed with distilled
Since the use of starch-based raw materials for ethanol water to obtain a neutral pH for all treatments. The
production is not a common practise, it is important to samples will be oven dried at 90 ºC overnight (12
determine the optimized conditions for starch processing hours) and will be subjected to further analysis
in order to enhance the bioethanol utilization in Malaysia (Mustafa, Salihu, Bashir, Ibrahim, 2019)
(Aggarwal, Niga, Singh, 2001).
2.3 Determination of percentage of starch
There are two main stages of producing bioethanol content
which are hydrolysis of cellulose and fermentation
process. During hydrolysis process, it will break down Firstly, 2 g of untreated cassava peel waste will
the cellulose into simple sugar with the help of acid or be added to 20 mL of distilled water and 2 mL of
enzymes. Enzymatic hydrolysis is more effective in the sulphuric acid in an Erlenmeyer flask covered with
production of sugar because it will minimize the aluminium foil paper and rubber band. Hydrolysis
formation of toxic compound during acid hydrolysis reaction will be carried out in a water bath at
process (Witantri, Purwoko, Sunarto, Mahajoeno, 2017). approximately 98°C for 20 minutes. After it cools to
In fermentation process, the microorganisms will room temperature about 25°C, the pH will be
undergo anaerobic process to convert sugar into alcohol. adjusted to 7.0 using 0.5 mol/L of sodium hydroxide.
The total volume will be completed to 100 ml with
The potential in alcohols as fuel had for long being distilled water in a calibrated volumetric flask. The
recognized by the early inventors of machines and aqueous medium will be filtered in filter paper and
engines, even before gasoline and the hydrocarbons an aliquot of 2.0 ml will be separated. The starch
became popular. In fact, Henry Ford, one of the pioneers content will be estimated with a spectrophotometer
in automobile manufacture, designed his equipment to at 540 nm following dinitrosalicilic (DNS) method.
run on ethanol. But since then, time has seen gasoline and This method involves spectrophotometric
other conventional fuels take the front seat in engine measurements of reducing sugar liberated from a
application. It is an insight into the experiment carried known soluble starch medium by the action of
out to produce fuel from cassava starch and the amylase using dinitosalicylic acid reagent at pH 6.9
characterization to determine some of the fuel properties and room temperature. This method will be
in comparison to gasoline. The choice of cassava for the performed with treated cassava peel waste (Miller,
production was based on its availability and ability to 1959).
grow in almost all geographical regions in Nigeria
(Olaleken, 2019). 2.4 Extraction of bioethanol

2. Methodology a) Fermentation process

2.1. Pre-treatment of cassava peel waste The fermentation will be carried out along with
simultaneous saccharification and fermentation
Firstly, 1 kg of cassava peel waste were process (SSF). The conical flask containing the
collected in clean polythene bag from chips factory hydrolyzed samples will be covered with cotton
at Sungai Pelek, Sepang. The cassava peel waste wool, wrapped in aluminium foil, and autoclaved at
were then washed under running water to remove 121ºC for 15 minutes. The samples will be allowed
dirty and soils present in the cassava peel waste. to cool at room temperature. Different
Then, the cassava peels were dried for three days concentrations of brown sugar (Zero %, 50%, 100%)
after washing with clean water under natural will be added aseptically into each flasks to
sunlight. The completely dried cassava peel waste inoculate the hydrolyzed samples. The flasks will be
were then grinded into fine powder using grinder. corked using cotton wool, shake and incubated at
room temperature (28 ºC ±2 ºC) for one week days.
2.2 Acid Hydrolysis The flasks will be shaken at interval to produce a
homogenous solution and even distribution of the
Firstly, 100 g each of the untreated and treated organisms in the substrates mixture (Mustafa,
cassava peel samples were added in a 1000cm³ Salihu, Bashir, Ibrahim, 2019)
conical flasks. 10 % (v/v) of sulphuric acid (H₂SO₄)
will be added separately to respective conical flasks. b) Distillation process
Sterile distilled water will be added to make up to
200 cm³ mark and the flasks will be plunged with Distillation will be carried out using distillation
sterile cotton wool wrapped in aluminium foil to apparatus setup. The fermented liquid will be

77

transferred into round bottom flask and placed on a 0.6 g/L 0.086 0.086
heating mantle fixed to a distillation column enclosed 0.8 g/L 0.087 0.093
to a running tap water. Another flask will be fixed to 1.0 g/L 0.086 0.099
the other end of distillation column to collect the
distillate at 78 ºC (standard temperature for ethanol 0.093
production). This procedure will be done for each of 0.093
the fermented broth. (Oyeleke, Dauda, Oyewole, 0.093
Okoliegbe, Ojebode, 2013)
0.099
0.099
0.099

2.5 Analytical method for bioethanol The absorbance reading of untreated cassava peel and
production treated cassava peel was determined by using the UV-
VIS Spectrophotometer. Table 4.2 shows the results of
a) Determination of yield of bioethanol absorbance reading of cassava peel samples.

The distillate collected were measured using Table 4.2 Results of Absorbance Reading of Cassava
measuring cylinder and expressed as quantity of Peel Samples
bioethanol produced in g/L by multiplying the
volume of the distillate by the density of bioethanol Samples Absorbance Average
(789 kg/m³). (Mustafa, Salihu, Bashir, Ibrahim, reading absorbance
2019)
reading
b) Determination of percentage of
bioethanol Untreated 0.090 0.090
cassava peel 0.090
Refractometer was used to determine the
percentage of the bioethanol produced. This was 0.090
carried out by placing a drop of cassava hydrolysate
on the graduated hand refractometer glass slide and Treated 0.061 0.061
expressing the alcohol reading in percentage cassava peel 0.061
(Mustafa, Salihu, Bashir, Ibrahim, 2019)
0.061
c) Confirmatory test for bioethanol
produced As the spectrophotometer only gives the reading of
absorbance, a standard curve was drawn to determine the
Confirmatory test was carried out on the concentration of each type of cassava peel sample. Figure
extracted bioethanol sample using potassium 4.1 shows the standard curve of the standard starch
dichromate. 5 ml of distillate sample was taken and concentration and the starch concentration of both type
2 drops of potassium dichromate was added into of untreated cassava peel and treated cassava peel.
the distilled. The sample was heated in a water bath
for 30 minutes and colour changes was observed. A0.2 Standard Curve of Starch Solution
(Mustafa, Salihu, Bashir, Ibrahim, 2019)
b
3. Result
s y = 0.0575x + 0.0465
3.1. Starch Content
o
The concentration of starch in untreated cassava
peels and treated cassava peels were determined by using r0.1 0.090
spectrophotometer. The readings of each sample were b 0.061
triplicated to ensure a valid result obtained. Table 4.1 a
shows the absorbance reading for untreated cassava peels
and treated cassava peels. n0
c
e 0 0.2 0.4 0.6 0.8 1 1.2
Concentration (g/L)

Untreated Cassava Peel Treated Cassava Peel

Linear (Series1)

Table 4.1 Results of Standard Starch Concentration Figure 4.1 Graph Standard Curve of Starch

Standard starch Absorbance Average The absorbance reading of untreated cassava peel and
concentration (g/l) reading absorbance treated cassava peel were determined by using UV-VIS
Spectrophotometer. The concentration of the samples
0.2 g/L 0.050 reading were calculated by finding the x value in straight line
0.049 0.049 equation from the standard curve of starch. Table 4.3
0.4 g/L 0.049 shows the result of concentration for untreated cassava
0.078 0.078 peel and treated cassava peel.
0.079
0.078

78

Table 4.3 The Concentration of Starch in Each Treated 0% 89 g/ml
Sample cassava peel 50 % 108 g/ml
100 % 133 g/ml
Samples Concentration Average
(g/l) concentration

(g/l)

Untreated 0.736 g/l 0.736 g/l
cassava 0.736 g/l
peel 0.736 g/l YIELD OF BIOETHANOL (g/mL) GRAPH OF YIELD OF
BIOETHANOL
Treated 0.299 g/l 0.299 g/l
cassava 0.299 g/l 200
peel 0.299 g/l
150

100

3.2 Determination of Yield of Bioethanol 50

Table 4.4 Volume of Bioethanol Produced from 0 50% 100%
Fermented Samples 0%

Samples Concentrat Volume Average CONCENTRATION OF MOLASESS
ion of of volume of (%)
Untreated distillate
cassava molasses distillate UntreatedCassavaPeel Treated Cassava Peel
peel (%) (ml) (ml)
0% 133 ml Figure 4.2 Graph of Yield of Bioethanol
Treated 123 ml
cassava 50 % 141 ml 188 ml 3.3 Determination of Percentage of
peel 137 ml Bioethanol
100 % 193 ml
170 ml The distillate liquid were tested to determine the
0% 164 ml 113 ml concentration of the bioethanol produced from the
230 ml fermented untreated cassava peels and treated cassava
50 % 137 ml peels with addition of different concentration of
191 ml molasses. Table 4.4 shows the readings of concentration
100 % 200 ml 168 ml of bioethanol produced.
189 ml
Table 4.4 Readings of Concentration of Bioethanol
101 ml of Fermented Samples
124 ml
115 ml Samples Concentra Percentage Average
tion of of percentag
152 ml Untreated molasses
130 ml cassava (%) bioethanol e of
129 ml peel 0% (%) bioethano

177 ml Treated 50 % 3% l (%)
175 ml cassava 3% 3%
153 ml peel 100 % 3%
11 % 16 %
The volume of bioethanol obtained were used to 0% 23 %
calculate the bioethanol yield by multiplying the quantity 13 % 48 %
of bioethanol produced with the density of bioethanol 50 % 35 %
(0.789 g/cm³). Table 4.5 shows the bioethanol yield from 57 % 2%
both the fermented untreated cassava peel and fermented 53 %
treated cassava peel with addition of different 2% 10 %
concentration of brown sugar. 2%
2%
Table 4.5 Bioethanol Yield of Fermented Samples 9%
12 %
Samples Concentration of Yield of 10 %
molasses (%) bioethanol

(g/ml)

Untreated 0% 105 g/ml
cassava peel 50 % 148 g/ml

100 % 152 g/ml

79

100 % 27 % 26 % Table 4.7 Observation of Colour Change of the
32 % Distillate
18 %
Samples Concentration of Observation
molasses (%)

GRAPH OF PERCENTAGE OF Untreated 0% Orange colour
BIOETHANOL cassava 50 % remains
peel
Orange colour
PERCENTAGE OF 60 changes to green
BIOETHANOL (%) colour
50

40 100 % Orange colour
changes to green
30 colour

20

10 Treated 0% Orange colour
cassava 50 % remains
0 50% 100% peel
0% Orange colour
changes to green
CONCENTRATION OF colour
MOLASSES (%)

Untreated Cassava Peel 100 % Orange colour
Treated Cassava Peel changes to green
colour

Figure 4.3 Graph of Percentage of Bioethanol 4. Discussion

3.4 Confirmatory Test for Bioethanol 4.1. Starch Content

Confirmatory test was carried out on the Starch is a white, granular, organic chemical that
extracted bioethanol sample using potassium is produced by all green plants. The basic chemical
dichromate. As a result, the colour of the crude distillate formula of the starch molecule is (C₆H₁₀O₅)n. Starch isa
changed from orange to green. The formation of green polysaccharide comprising glucose monomers joined in
colour is strong evidence for existence of bioethanol. α 1,4 linkages. Starch is a carbohydrate extracted from
Image 4.1 shows the colour changes of the distillate. agricultural raw materials which is widely present in
everyday food and non-food applications. Since it is
Figure 4.4 Before and after the heating process of renewable and biodegradable, it can be a perfect raw
distillate material to become a substitute for fossil-fuel
components in numerous chemical applications.
(Adwell, 2019)

The purpose of analysis of the starch in the
cassava peel is to identify the difference in the starch
content from both untreated cassava peel and treated
cassava peel. The sample were measured by using the
UV Spectrophotometer after acid hydrolysis process is
completed. At the same time, the standard solution was
prepared and was diluted. The purpose of preparing a
standard is to identify the concentration by using the
standard graph. The concentration of the starch in
untreated cassava peel and treated cassava peel were
determined by plotting a calibration curve. According to
the Beer Lambert law, absorbance is directly
proportional to the concentration. Therefore, the
concentration of each of the samples (x value) was
calculated based on the equation of the graph.

A standard curve is a type of graph used as a
quantitative research technique. Multiple samples with
known concentration are measured and graphed which
then allows the same properties to be determined for
unknown samples by interpolation on the graph. As the
spectrophotometer only gives the reading of absorbance,
a standard curve was drawn to determine the

80

concentration of each sample. Figure 4.1 shows the Next, bioethanol is extracted from the fermented
standard starch concentration. The absorbance reading of untreated cassava peel and fermented treated cassava
untreated cassava peel and treated cassava peel were peel through distillation process once fermentation
determined by using UV-VIS Spectrophotometer. The process is completed. Distillation is the oldest method
concentration of the sample was calculated by finding x used for separating mixtures of liquids. The distillation
value in straight line equation from the standard curve of process was carried out to determine the production of
starch which is y = 0.0575x + 0.0465. bioethanol from the untreated cassava peels and treated
cassava peels where with the aim of extract bioethanol
Dinitrosalicylic acid method (DNS) is used to from both the fermented untreated cassava peels and
determine the starch content in cassava peel wastes. The fermented treated cassava peels. The process of
DNS method is a colorimetric technique that consists of distillation purifies the liquid of fermented cassava peel
a redox reaction between the 3, 5- dinitrosalicylic acid at boiling point which is 78C. Then, the liquid
and the reducing sugars present in the sample. The evaporates while forming a vapour which then cooled,
reducing power of these sugars comes from their usually by passing it through pipes at lower temperature.
carbonyl group, which can be oxidized to the carboxyl The cooled vapour then condenses forming a distillate
group by mild oxidizing agents, while the DNS (yellow) which refers to the bioethanol. The distillate is a purified
is reduced to 3-amino-5-nitrosalicylic acid (red brown) form of an original liquid. Therefore, by using this
which can be quantified by spectrophotometer at 540 nm, distillation process, the fermented liquid of both
wavelength of maximum absorbance. The intensity of untreated cassava peels and treated cassava peels are
the colour is proportional to the concentration of sugars converted into bioethanol.
(Marisa, Melisa, Alicia, 2017).
Figure 4.2 shows the graph of yield of bioethanol
Based on Table 4.3, it shows the starch produced from fermentation of untreated cassava peel
concentration of both untreated cassava peel and treated and treated cassava peel with different concentration of
cassava peel which was calculated using the straight line brown sugar (0%, 50% and 100%). Based on Figure 5.3,
equation from the standard curve graph. Untreated it shows that fermented untreated cassava peel sample
cassava peel has higher starch concentration (0.736 g/L) have bioethanol yield of 105 g/mL for addition of 0% of
than treated cassava peel waste (0.299 g/L). The brown sugar, 148 g/mL for addition of 50% of brown
difference in starch content in both the samples is due to sugar and 152 g/mL for addition of 100% of brown sugar.
the acid hydrolysis process in order to produce treated Besides that, fermented treated cassava peel sample have
cassava peel sample. This process was done by using bioethanol yield of 89 g/mL for addition of 0% of brown
sulphuric acid (H₂SO₄) and it is a strong acid. When the sugar, 108 g/mL for addition of 50% of brown sugar and
cassava peel is treated with 10% of sulphuric acid, it tend 133 g/mL for addition of 100% of brown sugar.
to break the carbon bonds that naturally present in
cassava peel. Thus, it reduces the amount of starch In addition to that, fermented untreated cassava
present in treated cassava peel. The difference of starch peel produced higher yield of bioethanol compared to
content between untreated cassava peel and treated fermented treated cassava peel. This is due to the
cassava peel can affect to production of bioethanol. treatment of the cassava peel sample with sulphuric acid
Therefore, the higher the amount of starch, the higher the which has the high opportunity to breakdown the bonds
production of bioethanol. of compounds in the sample itself. When compared with
the concentration of molasses, samples that added with
4.2 Determination of Yield of Bioethanol 100% of brown sugar has the highest yield of bioethanol.
This is because high amount of sugar will help to enhance
The acid hydrolysis of cassava peel waste was the fermentation and results in higher production of
carried out to treat the cassava peels and to obtain treated bioethanol. Therefore, untreated cassava peel with
cassava peel waste. It was done by the addition of 10% addition of 100% of brown sugar has the highest yield of
of sulphuric acid (H₂S0₄). The acid releases protons that bioethanol.
break the heterocyclic ether bonds between the sugar
monomers in the polymeric chains formed by the starch, 4.3 Determination of Percentage of
hemicellulose and the cellulose. The breaking of these Bioethanol
bonds releases several compounds mainly sugars such as
xylose, glucose and arabinose. The distillate liquid were tested to determine the
concentration of the bioethanol produced from the
The main focus of this study is to convert fermented untreated cassava peels and fermented treated
untreated cassava peel and treated cassava peel into cassava peels with addition of different concentration of
bioethanol through fermentation process. molasses. Figure 4.3 shows the graph of concentration of
Fermentation products contain chemical energy which bioethanol produced. Based on Figure 5.4, the
are not fully oxidised, but are considered waste products, percentage of bioethanol produced from untreated
since it cannot be metabolized further without the use of cassava peel with addition of 0% of brown sugar is 3%,
oxygen. Fermentation normally occurs in an anaerobic for 50% of brown sugar is 16%, and 100% of brown
environment. sugar is 48% whereas for the treated cassava peel, the
percentage of bioethanol for addition of 0% of brown

81

sugar is 2%, for 50% of brown sugar is 10% and 100% Based on Table 4.7, it shows that the addition of
of brown sugar is 26%. brown sugar with concentration of 50% and 100% into
both the fermented untreated cassava peel and treated
The concentration of 100% of brown sugar is the cassava peel shows colour change. The colour of
highest among of all comparing to the treated cassava distillate changed from orange to green colour after being
peel and subsequently begin to depreciate possibly due heated for 30 minutes. This confirms the presence of
to spontaneous fermentation. The differences between bioethanol from both the sample. This colour change
untreated cassava peel are treated cassava peel is due to occurs due to the reaction of the aldehyde that oxidized
the treatment of the cassava peel sample with sulphuric to the corresponding carboxylic acid after the addition of
acid which has the high opportunity to breakdown the potassium dichromate.
bonds of compounds in the sample itself resulting in low
amount of starch (Ahmed, J. and Auras, R., However, the fermented untreated cassava peel
2011). Therefore, untreated cassava peel with addition and fermented cassava peel with addition of 0% of brown
of 100% of brown sugar has the highest among of all sugar does not show any changes on the liquid after being
comparing to the treated cassava peel and subsequently heated in water bath for 30 minutes. There was no colour
begin to depreciate possibly due to spontaneous change occurred because it cannot be oxidized further
fermentation. and so the solution will remain orange. In other word, it
can be explained that the degree of the colour change is
This fermentation process of untreated cassava directly related to the level of alcohol.
peels and treated cassava peels were done to generate
alcoholic fermentation with the addition of different 5. Conclusion
concentration of brown sugar. Alcoholic fermentation is
a complex biochemical process where microorganisms In a nutshell, this project has successfully
converts sugar that present in cassava peels into produced bioethanol from cassava peels in the addition
bioethanol, carbon dioxide, and other metabolic by- of molasses which is brown sugar. Untreated cassava
products that contributes to the chemical composition of peel has higher starch concentration (0.736 g/L) than
the fermented products (Walker, G.M. 2014). In treated cassava peel waste (0.299 g/L). The fermented
addition, the untreated cassava peels and the treated untreated cassava peel produced higher yield of
cassava peels are fermented with brown sugar to enhance bioethanol compared to fermented treated cassava peel.
the fermentation process more efficiently. Although the The untreated cassava peel for concentration of brown
cassava peels do naturally contain many substances sugar of 100% is the highest among of all comparing to
which allow them to ferment, somehow it takes a longer the treated cassava peel and subsequently begin to
time for the process to occur. Therefore, with the addition depreciate possibly due to spontaneous fermentation.
of brown sugar, it will enhance the fermentation process The addition of brown sugar with concentration of 50%
in a shorter period of time compared to fermentation and 100% into both the fermented untreated cassava peel
process of cassava peel waste without the addition of and treated cassava peel shows colour change. The
brown sugar. colour of distillate changed from orange to green colour
and this confirms the presence of bioethanol.
4.4 Confirmatory Test for Bioethanol
References
Confirmatory tests provide a positive
identification of the substance in question. This is called [1] Adwell (December 5, 2019). What is Starch? What
a qualitative analysis and determines what substances are is it used for? Why do we need it? Retrieved from
present. Confirmatory test was carried out on the <https://starch.eu/starch/>
extracted bio-ethanol sample using potassium
dichromate as used by Caputi. In this test, dichromate [2] Aggarwal, N. , Niga, P. , Singh, D. Process
works as a reagent for colour development, in which it optimization for the production of sugar for the
oxidizes bioethanol. The bioethanol in the solvent phase bioethanol industry from Tapoica, a non-
moved to an acidic aqueous phase and subsequently conventional source of starch. World Journal of
reacts with dichromate. The bioethanol concentration Microbiology and Biotechnology 17, 783-787
was measured from the increase in green colour from (2001) doi:10.1023/A:1013500602881
orange according to the results. Adding on, the solvent
extraction in this bioethanol measurement is a crucial [3] Ahmed, J. and Auras, R. (2011). Effect of acid
step because glucose can cause a change in colour hydrolysis on rheological and thermal
through a reaction with dichromate. characteristics of lentil starch slurry. LWT-Food Sci.
Technol. 44:976–983.
Image 4.1 shows the colour change occurred
which confirms the presence of bioethanol. Comparison [4] Baras, J. , Gacesa, S. and Pejin, D. (2002). Ethanol
was done between the extracted bioethanol from is a strategic raw material.
untreated cassava peel and treated cassava peel sample
which were added with three different concentrations of [5] Caputi, A., Veda, M. and Brown, T. (1959).
brown sugar (0%, 50% and 100%) from distillation Spectrophotometric determination of ethanol in
process. wine”. American. J. Enol. Viticul, 19: 160- 165.

[6] Chum, H. L. , and Overend, R. P. (2001). Biomass
and
renewable fuels. Fuel processing technology, 71 (1) ,

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187-195. [13] Olalekan David Adeniyi, (2019). Ethanol fuel
[7] Hazardous Substance Research Centres/ South and production from cassava as a substitute for Gasoline.

Southwest Outreach Program, (June2003). [14] Oyeleke, S.B., Dauda, B., Oyewole, O.A.,
Environmental Impact of the Petroleum Industry. Okoliegbe, I.N., Ojebode, T. (2013). “Production of
Environmental Update #2 bioethanol from cassava and sweet potato peels”.
[8] Logsdon, JE (1994). Ethanol. In: Encyclopedia of
Chemical Technology, M Howe Grant,ed vol 9 pp Adv. Environ. Biol. 6(1):241.
812-860, New York: John Wiley and Sons
[15] Selvaraju Sivamani and Rajoo Baskar, (April 25,
[9] Marisa Garriga, Melisa Almaraz, Alicia Marchiaro. 2014). Optimization of Bioethanol from cassava
(2017). Determination of reducing sugar in extracts peel using statistical experimental design.
of Undaria pinnatifida (harvey) algae by UV-visible Enviromental Progress and amp; Sustainable Energy
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Nasional, Volume 3, pp. 173-179.
[16] Walker, G.M. Fermentation (Industrial). Media for
[10] Miller, G. L. (1959). Use of dinitrosalicylic acid Industrial Fermentations. In Encyclopedia of Food
reagent foe determination of reducing sugar. Microbiology; Batt, C., Tortorello, M.L., Eds.;
Analytica; chemistry, 31(3), pp.426-428 Elsevier Science Publishers: Boston, MA, USA,
2014.
[11] Mojovic L. , Pejin D. , Grujc O. , Markov S. and
Pejin J. et al. , (2006). Progress in the production of [17] Witantri, R. G., Purwoko, T., Sunarto, Mahajoeno,
bioethanol on starch-based feedstocks.
Chem.Ind.Chem.Eng.Q. ,15:211-226. E., (2017). Bioethanol Production by

[12] Mustafa Hauwa, M., Salihu Dahiru, Bashir Utilizing Cassava Peels Waste Through Enzymatic
Abdulrahman, Ibrahim Abdullahi (2019).
Bioethanol Production from Cassava (Manihot and Microbiological Hydrolysis. OP Conf. Series:
Escluenta) Waste Peels Using Acid Hydrolysis and
Fermentation Process. Faculty of Science, Kaduna Earth and Enviromental Science 75.
State University. Science World Journal Vol
14(No2) [18] Wyman C E, Ethanol fuel, in Encyclopaedia of
Energy, edited by Cuter J Cleveland (Elsevier Inc.,
New York) OP2176480X, 2004, 541-555.

83

THE EVALUATION OF PHYSICO-CHEMICAL CHARACTERISTIC OF
JACKFRUIT RIND BASED NUGGET

Norshafiqa Binti Salim Vaitheisvary Murugan Nur Zattul Iffa Binti Divya Sree Pachiapan
Department of Department of Zamri Department of Agro-
technology and Bio-
Agrotech- nology and Agrotechnolo- gy and Department of Agro-
Bio-industry, Nilai Bio-industry, technology and Bio- industry,
Polytechnic.
Nilai Polytechnic. industry, Nilai Polytechnic.
Negeri Sembilan Negeri Sembilan Negeri Sembilan
[email protected] Nilai Polytechnic. [email protected]
Vaitheisvary427704@ Negeri Sembilan
yes.my [email protected]

Abstract flesh that are considered to be edible and are a bit fibrous.

Processed food such as nuggets is one of the important food Jackfruits contain more protein, calcium, iron, and thiamine
products that are highly demanded in market nowadays. On comparing to other tropical fruit like banana, mango, and
the other hand, agriculture waste are increasing from year papaya. The boiled seed contain high amount of starch and
to year due to parts of fruits like rind or peel were thrown low in calcium and iron but they are a good source of
away by many people without realizing that they still have vitamin B1 and B2 [11]. Jackfruit rinds contain most of the
many uses. Therefore, the production of alternative chicken essential nutrients like carbohydrates, protein, fiber,
meat replacer in nuggets using jackfruit rind can be vitamin and minerals. Jackfruit rind can be a good
solution to these problems. The objectives of this study are substitution of meat since it contain high amount of protein
to evaluate the physicochemical characteristic of jackfruit and also are high in dietary fiber which are both soluble
rind based nuggets (JRBN) and asses the overall sensory and insoluble dietary fiber. Moreover, the texture of
evaluation of the JRBN based on color, aroma, texture, jackfruit rind resemble the texture of meat especially when
taste and acceptance. This research was conducted by it has been cooked making it to be a potential meat
preparing vegetarian nugget using jackfruit rind and substitute for the vegetarian peoples. Other than that,
textured vegetable protein (TVP) as main ingredients with Erythrosine which are known as E number (E127) that are
three different formulations with different percentage of usually used as artificial food colouring in fake meat have
jackfruit rind to textured vegetable protein (TVP) the capability of causing cancer if the additives are used at
[F1(60:15), F2 (55:20) and F3 (50:25)] and were higher dosage.
compared with control nugget composed of chicken and
TVP. From this study, it was found that, all jackfruit rind To overcome all this problems, this project will produce
based nuggets (JRBNs) were significantly higher (P <0.05) jackfruit rind based nugget without any addition of
in cooking yield, moisture and fiber but were significantly synthetic additives. Jackfruit rind based nugget (JRBN)
lower (P<0.05) in pH, total plate count, protein and fat. In play the role as meat substitution to vegetarian peoples.
the acceptance evaluation, the JRBNs did not significantly
(P<0.05) different in color outside, texture and acceptance 2. Methodology
compared to control nugget. However, all JRBNs were
significantly higher (P<0.05) in aroma and taste but were 2.1 Preparation of Jackfruit Rind Based Nugget
significantly lower (P<0.05) in color inside. Therefore, it is Different formulation is made by combining different
concluded that, JRBNs can be a good chicken meat replacer percentage of ingredients. The formulation for jackfruit rind
in the production of nuggets. is control, 60%, 55% and 50% [6].

Keywords 2.2 Physical Analysis
Jackfruit rind, nugget
Cooking Yield
1. Introduction Control nugget and 3 formulated JRBNs are used. Cooking
yield test were performed as described by [7 ] . The
Jackfruit is a species of mulberry family (Moraceae) that is difference in weight of sample before and after cooking were
originated in India and Malaysia. This jacktrees usually recorded as total cooking yield and was expressed as a
grow in warm and moist regions such as Indonesia. percentage of weight before cooking. Percentage of cooking
Commonly, jack tree which is a medium sized tree has yield calculated using following equation: Cooking yield
height range between 8-25m tall [8]. This tree produces (%) = weight after / weight before ×100
dicotyledonous fruit in cylindrical shape with length that
have range between 22 - 90 cm [8]. Jackfruit rinds are com- 84
posed of flowers that are unfertilized, undeveloped into

pH Fiber Content
pH test were performed as described by [4]. 10g of cooked Fiber content test were performed as described by [1]. One
sample were weighed, crushed and grinded into fine paste portion of sample were analysed for protein and the other is
using mortar and pestle. Then, the grinded samples were ashed. Total dietary fiber calculated as the weight of residue
placed into a beaker and 50 ml of distilled water is added minus weight of protein and ash, reported as a percentage of
into the beaker. Finally, pH of sample is measured using original sample weight.
digital pH meter. The results were taken twice.
2.3 Sensory
Total Plate Count Acceptance Hedonic
Total plate count test were performed as described by [7]. test
10g sample of nuggets were grounded in a sterile pestle and The hedonic test was referred to [9] with some modification.
mortar with 90ml of sterile 0.1% peptone water. Serial The food sample was evaluated by 20 untrained panelists.
dilution of sample (101, 102, 103) were prepared in 0.1 % The tests are evaluated in 5 point scale. The panel will mark
peptone water and inoculated in duplicate on the growth on the scale based on their preference or acceptance for each
media using pour plate method. The plates are incubated for attribute of the nugget. The attributes are colour, aroma,
24 hours at room temperature and plates showing 30-300 texture and taste.
colonies were counted and results expressed as log 10 cfu/g
of samples. 3. Result

2.3 Chemical Analysis 3.1. Physical Properties

Moisture Content Table 1: Physical properties of three formulations of
Moisture content test were performed as described by [1]. cooked jackfruit rind based nuggets compared to
Each nugget was weighed at 5.0g and dried at 105ºC for 3 cookedcontrol nugget.
hours in a drying oven. The moisture content were
measured using following formula: Moisture (%) = Means in the same row with different lowercase letters
(weight before drying – weight after drying)/ weight indicate significant differences (P<0.05) between
before drying ×100 formulations of jackfruit rind based nuggets and control
nugget. Control = chicken nugget; F1 = 60% jackfruit rind
Protein Content and 15% Textured Vegetable Protein (TVP); F2 = 55%
Protein content test were performed as described by [1]. jackfruit rind and 20% TVP; and F3 = 50% jackfruit rind
1g of sample and 2 kjeldahl tablets were placed into and25% TVP. 1In percent; 2log10 cfu/g
kjeldahl tube. The protein content is then calculated using The pH, cooking yield and total plate count values of fried
following formula. nuggets are shown in Table 1. It is found that the control
nugget was significantly higher (P<0.05) percentage in pH
Protein (%) = [(A – B) × N × 1.4007 × 6.25] ÷ W and total plate count than all jackfruit rind based nuggets
A= volume of 0.2 N HCL used in titration (JRBN). However, the cooking yield in the control nugget
B= volume of 0.2 N HCL used in blank titration
N = normality of HCL was significantly lower (P<0.05) than all JRBNs3.4.
W = weight ofsample
1.4007 = atomic weight of nitrogen 3.2 Chemical Properties
6.25 = protein – nitrogen conversion factor
Table 2: Chemical properties of three formulations
Fat Content offried jackfruit rind based
Fat content test were performed as described by [1]. The
extraction beaker were heated in oven at 105ºC for 1hour,
cooled in desiccator for another 1h and weighed. The fat
content was measured using following formula.

Fat Content = (M2 – M1) × 100 M0
M0 = weight of sample
M1 = weight of the extraction buffer
M2 = weight of the extraction beaker

with oil

85

Means in the same row with different lowercase pH
letters indicate significant differences (P<0.05)
between formulations of jackfruit rind based From the results, the highest pH was found in the control
nuggets and control nugget. Control = chicken nuggets (pH 6.51) showing that there were significant
nugget; F1 = 60% jackfruit rind and 15% difference (P<0.05) between the control nuggets and the
Textured Vegetable Protein other three formulation of JRBNs. In
(TVP); F2 = 55% jackfruit rind and 20% TVP; and F3
= 50% jackfruit rind and 25% TVP. this study, the pH of control nugget met the optimum pH
of the chicken meat. It can be seen that as the
3.3. Sensory Acceptance formulation increases, the pH value also increases. This
most probably happened due the amount of jackfruit rind
Table 3: The nuggets sample and sensory and textured vegetable protein (TVP) that present in the
nuggets. A study by [2] found that TVP has slightly
Evaluations alkaline properties where the pH ranges from 7.42 to
7.43 while study by [9] found that the pH of jackfruit
Twenty participants evaluated the jackfruit rind based rind is 5.78. Hence, this indicate that when the amount
nugget (JRBN) samples made with 60%, 55% and of jackfruit rind decreases and the amount of TVP
50% of the jackfruit rind substituted of the chicken increases, then the pH value of the nuggets will increase
nugget (control nugget) and compared with a control and become less acidic.
sample. Overall consumer acceptability and sensory
attributes (colour inside and outside, aroma, texture, Total Plate Count
and taste) measured on a 5 scale of hedonic test.
Means in the same row with different lowercase The results showed that there were significant
letters indicate significant difference (P < 0.05) differences (P<0.05) between the control and all three
between formulations of jackfruit rind based nugget formulated JRBNs. The highest value given by control
and control nugget. Control = chicken nugget; F1= nugget which was 4.56 cfu/g. It was found that F1 (3.44
60% jackfruit rind and 15% Textured Vegetable cfu/g) and F2 (3.47cfu/g) were not significantly different
Protein (TVP); F2= 55% jackfruit rind and 20% TVP; (P<0.05) from one another. However, F3 were
and F3=50% jackfruit rind and 25% TVP. significantly different (P<0.05) from other two
formulation. In the other hand, F1 has the lowest
4. Discussion microbial count comparing to other nuggets. This most
4.1 Physical Properties probably due to the antimicrobial effect of jack- fruit
rind in the nugget since F1 has the highest amount of
Cooking yield jackfruit rind which is 60%.
From Table 1, it can be seen that the cooking yield of
the cooked control nugget was the lowest (76.58%) 4.2 Chemical Properties
and was significantly differed (P<0.05) from all
formulation of JRBNs. The cooking yield of all three Moisture
formulation of JRBNs was found significantly higher In this study, moisture content of all nuggets were
(P<0.05) than in control nugget and ranged between significantly differed (P<0.05) to one another. From
106.04% and 113.99%. According to [12], the Table 2, the moisture content of all formulation of
cooking yield increases as the fiber content in a JRBNs ranged from 55.85 to 72.00% compared to
product increases. This happened due to the water 19.65% in control nugget. The moisture content in
retaining properties of the product used [12]. This can JRBNs was higher than control nugget might be due to
be seen in the cooking value between all three high content of moisture in jackfruit rind and TVP
formulations of JRBNs. Between the three comparing to chicken and TVP. According to [3],
formulations, F1 has the highest cooking yield which tropical fruit fibers have higher level of moisture in
is 113.99% followed by F2 (109.15%) and finally, F3 their vascular tissues naturally. Moreover, [6] in his
with the lowest cooking yield which was 106.04%. It study using jackfruit rind powder state that the result of
can be seen that the cooking yield increases when the proximate composition of jackfruit rind powder
amount of jackfruit rind used increases. showed that jackfruit rind contains 9.43% of moisture
content. On the other hand, textured vegetable protein
that were used in production of JRBNs also might
cause high moisture content since the TVP were
rehydrated using warm water before nuggets were
made.

86

Protein 5. Conclusion

In this study, the protein content of control nugget This study was carried out with the aim to evaluate the
(12.40%) was significantly higher (P<0.05) than all physicochemical characteristic of jackfruit rind based
formulation JRBNs. Surprisingly, the decreasing nuggets (JRBN) and asses the overall sensory evaluation
amount of textured vegetable protein (TVP) with of the JRBN based on colour, aroma, texture, taste and
the increasing amount of jackfruit rind in JRBN acceptance. The nugget were prepared using jackfruit rind
formulations were consistently decreased (P<0.05) and textured vegetable protein (TVP) as main ingredients
the protein content of JRBNs. Previously, [8] with three different formulations and were compared with
reported that increasing amount of TVP will control nugget composed of chicken and TVP. From
increases the protein content in the nugget. this study, it was found that physicochemical properties
However, in this study, the of JRBNs produced from jackfruit rind and TVP were
different significantly (P<0.05) from the control nugget.
protein content increases when the amount of TVP All JRBNs were significantly higher (P<0.05) in cooking
decreases. According to [6], jackfruit rinds contain yield, moisture and fiber but were significantly lower
more protein, calcium, iron, and thiamine comparing (P<0.05) in pH, total plate count, protein and fat. In the
to other tropical fruit. In fact, [6] proved that the crude acceptance evaluation, the JRBNs did not significantly
protein content of jackfruit rind powder was 4.25 (P<0.05) differed in colour outside, texture and acceptance
g/100 g of dry matter. This could explain why the compared to control nugget. However, all JRBNs were
protein content in F1 of JRBN in this study was found significantly higher (P<0.05) in aroma and taste but were
the highest (P<0.05) among all JRBNs. significantly lower (P<0.05) in colour inside. To conclude,
Formulation 1(F1) of JRBNs has the best physicochemical
Fat properties while Formulation 3 (F3) of JRBNs was voted
best by many consumers. Thus, it is suggested that the
Based on Table 2, fat content of fried control nugget JRBNs in this study which formulated with jackfruit rind
were higher (P<0.05) comparing to F1 of JRBN as major ingredients can be the most achievable alternative
(5.38%) and F3 of JRBN (5.17%). However, F2 of of chicken meat replacer in the production of nuggets.
JRBN was the highest among all the nuggets which
was 7.58%. This might mainly due to the decrease in References
percentage of jackfruit rind to textured vegetable
protein (TVP) (55:20). In fact, [6] reported that [1] AOAC (2000). Official Method of Analysis:
jackfruit rind powder have 0.82% of crude fat. Fat Official Method for Ash. Method No. 936.03.
content of control nugget was the highest comparing Association of Official Analytical Chemist,
to other nuggets due to the contribution of chicken Washington DC
and TVP which was two main ingredients in the
production of nuggets. [2] Anjum, F.M., Naeem, A., Khan, M.I., Nadeem,
M. and Amir, R.M. (2011). Development of
Fiber texturized vegetable protein using indigenous
sources. Pakistan Journal of Food Science 21:33-
The result showed that fiber content of all JRBNs was 44.
higher than control nugget. This was probably due to
the present of jackfruit rind and textured vegetable [3] Cheok, C.Y., Noranizan, M.A., Russly, A.R.,
protein (TVP). According to the study done by [6], Hanani, A.N., Norhayati, H.,Rabiha,S., and
jackfruit rind have high dietary fiber ranged from 11.32 Chong, G.H. (2016). Current Trends of Tropical
to 13.51%. Although, the fiber content depends on the Fruit Waste Utilization. Critical Reviews in Food
amount of jackfruit rind used, surprisingly, the results Science and Nutrition. 58.
showed that F2 had the highest fiber content comparing Doi:10.1080/10408398.2016.1176009.
to other formulation. This might probably due to the
percentage of both jackfruit rind and TVP that were [4] Deepak, S.J., Chandre Gowda C.T., Ravikumar
used is quite high (55% jackfruit rind: 20%TVP). P., Roopa K. (2017). Effect of Flaxseed on
Physio-chemical and Sensory Acceptability
4.3 Acceptance Evaluation Chicken Nuggets. Journal of Animal Research
v.8 n.1 p. 67-72.
Hedonic Test
[5] Evawati, R. and Irwan, R. (2014). Utilization of
Table 3 present the data of hedonic test of nuggets by Solid Waste of Tofu and Out of Grade Carrot as
consumer. Results obtained showed that there is no a Source of Vegetable Protein and Fibre in
significant differences were found between the control Nugget Processing. International Journal on
nugget and all three formulations of JRBNs in the Advanced Science Engineering Information
colour outside of the nugget, texture and acceptance Technology, 4(5), 2088- 5334
while colour inside of the nugget, aroma of the nugget,
and taste of the nugget shows significant differences (P 87
< 0.05).

[6] Felli, R., Zzaman, W., Abdullah, W.N.W. [10] Swami S.B. and Kalse S.B. (2018). Jackfruit (Arto- carpus
heterophyllus) Biodiversity, Nutritional Con- tents and Health.
andYang, T.A. (2013). Physical and Bioactive Molecule in Food.Doi: 10.1007/978-3-319- 54528-
8-87-1
sensory analysis of high fiber bread

incorporated with jackfruit rind flour. Food
Science and Technology1(2): 30 – 36.

[7] Mendiratta S.K, Shinde A.T. and Mane B.G. [11] Siddhi C.L. (2019). Nutrition in Boiled Jackfruit Seeds.

(2013). Effect of added vegetable (carrot, Retrieved from https://www.livestrong.com/article/546837-

raddish and capsicum) as functional nutrition- in-boiled-jackfruit-seeds

ingredients in muttonnugget. Journal of Meat [12] Verma, A.K., Pathak, V.P. and Umaraw. P. (2016) Storage
Science and Technology. 1 (2): 71- 76 study of chicken meatballs incorporated with green cabbage

[8] Ranasinghe, R. A. S. N., Maduwanthi, S. D. T. (Brassica olerecea) at refrigeration temperature (4±1ºc) under

and Marapana, R. A. U. J. (2019). Nutrional and aerobic packaging. Journal of Applied Animal Research.

Health Benefits of Jackfruit (Artocarpus 44:409- 414.

heterophyllus Lam): A review: International [13] Vythilingam, V. (2016). Benefits of being vegetarian,
Journal of Food Science. 12
TheStar,21 Nov. Available at:

doi:10.1155/2019/4327183 https://www.thestar.com.my/opinion/letter/2016/11/2

[9] Sharima – Abdullah N., Hassan C.Z., Arifin N. 1/benefits-of-being-vegetarian.

and Huda – Faujan N. (2018)Physicochemical [14] Wideman, N., O‟Bryan, C.A., and Crandall, P.G. (2016).

properties and consumer preference of imitation Factors affecting poultry meat colour and consumer
chicken nug- gets produced from chickpea flour preferences – A review. World’s Poultry Science Journal. 72.

and textured vege- table protein. International Doi: 10.1017/50043933916000015.
Food Research Journal. 25(3): 1016 – 1025

88

PENGHASILAN JELI C. ANANAS BERASASKAN EMPULUR NANAS

Ainul Husna Abdul Nur Nazrena Solehah Siti Nur Zetty Akhtar Muhammad Solehuddin
Halim Mohamad Nadzeri Abdul Halim Razah

Kolej Komuniti Bagan Kolej Komuniti Bagan Kolej Komuniti Bagan Kolej Komuniti Bagan
Serai, Perak Serai, Perak Serai, Perak Serai, Perak
udinrazah17@
ainulhusnahalim @ nazrenanadzeri60@ zettyakhtar01@ gmail.com
gmail. com gmail.com gmail.com

Abstrak 1. Pengenalan

Sumber protein iaitu daging adalah salah satu makanan Industri nanas menghasilkan 80% sisa buangan. Ber-
utama masyarakat. Namun penyediaannya memerlukan dasarkan sisa buangan tersebut, sebiji nanas menghasilkan
tempoh masa yang lama dalam memastikan daging lembut sisa utama (daun, tangkai, empulur dan kulit) yang me-
dan senang dimakan. Melihat potensi dan keperluannya, rangkumi kira-kira 50% dari jumlah berat nanas [7]. Pengu-
Produk Jeli C-Ananas yang merupakan inovasi jeli jem rusan semua sisa ini menghasilkan masalah terhadap
berasaskan empulur nanas dihasilkan. Empulur nanas pencemaran bau dan tanah. Sehubungan itu, penggunaan
merupakan salah satu sisa utama yang terhasil iaitu 15% bahan buangan mentah ini semestinya merupakan peluang
daripada buah. Empulur nanas diketahui mempunyai terbaik untuk menangani jumlah sisa yang tinggi dan
kandungan enzim bromelin yang tinggi dan dapat melem- menghubungkannya dengan ekonomi pekeliling. Perubahan
butkan daging dalam masakan. Malah enzim bromelin juga model ekonomi daripada memfokuskan kepada
mampu memberi kebaikan daripada aspek kesihatan iaitu menghasilkan, menggunakan dan membuang berubah kepa-
boleh mencegah kanser. Jeli jem dipilih sebagai produk da model baru yang tertumpu pada ekonomi melibatkan
kerana kesesuaiannya dari segi penyediaan dan penyim- penggunaan semula sumber semula jadi selama mungkin.
panan yang mudah. Dalam memastikan enzim bromelin Oleh itu, kitar semula hasil buangan boleh mewujudkan
masih kekal dalam jeli jem, proses penghasilan jeli jem sumber ekonomi yang baru. Idea menghasilkan produk be-
diubahsuai dengan memasukkan jus empulur selepas rasaskan empulur nanas tercetus daripada masalah tersebut.
proses pemanasan. Penghasilan produk melibatkan proses
penyediaan bahan mentah, pengekstrakan, penjernihan, Jus daripada empulur nanas diketahui mengandungi en-
pemanasan, penyahudaraan dan pembungkusan. Jeli jem zim bromelin, vitamin C, polifenol dan pelbagai garam gal-
yang disejukkan pada suhu bilik akan disapu pada daging ian [6]. Bromelin adalah campuran kompleks bahan yang
untuk melembutkan daging tersebut. Ujian tahap boleh diekstrak dari empulur nanas. Enzim bromelin
penerimaan yang dilaksanakan menunjukkan produk yang melembutkan daging yang keras dengan melarutkan kola-
dihasilkan boleh diterima dan berkesan dalam gen sarkolemik hingga 40% sebelum menyerang myofibril
melembutkan daging. Produk ini berpotensi untuk protein [4]. Di dalam kajian sebelumnya bromelain didapati
dikomersilkan kerana nilai kebolehpasaran yang tinggi berkesan pada daging lembu [2] dan itik [1]. Kelembutan
dari segi keperluan pengguna terhadap produk daging dipengaruhi oleh panjang sarkoma dan struktur my-
melembutkan daging. Penghasilan juga melibatkan kos ofibril yang mempengaruhi kekerasan otot [3]. Jem Jeli
yang rendah dengan menggunakan sisa nanas iaitu dipilih sebagai produk yang akan digunakan untuk melem-
empulur sebagai bahan utama. Produk yang tahan lama, butkan daging kerana kesesuaiannya dari segi penyediaan
penjimatan masa penyediaan masakan serta dapat yang mudah dan produk yang tahan lama [5].
membantu dalam aspek kesihatan menunjukkan impak
produk yang dihasilkan. 2. Metodologi

Kata kunci 2.1. Penyediaan bahan mentah
Bromelin, empulur nanas, jeli jem, pelembut daging
Sisa buangan empulur nanas digunakan sebagai bahan men-
tah yang utama. Buah yang elok, sederhana masak hingga
masak menjadi pilihan untuk mendapatkan rasa serta warna
yang baik. Isi buah tersebut dijadikan produk lain seperti
jem, jus dan marmalad. Buah matang kaya asid dan pektin
berbanding buah masak. Oleh itu gabungan buah matang

89

dan masak lebih menjimatkan. Bahan mentah lain iaitu gu- Rajah 1a Peratus Penerimaan Produk Jeli C.
la, pektin, aisd sitrik dan air disediakan. Ananas Biasa

2.2. Pengekstrakan Rajah 1b Peratus Penerimaan Produk Jeli C.
Ananas Rempah
Pemanasan awal dilaksanakan untuk melembutkan tisu
supaya mudah diekstrak, ditapis dan juga memusnahkan 4. Impak dan nilai komersil
enzim yang boleh menguraikan pektin atau merosakkan
warna. Empulur dikisar dengan menggunakan mesin Impak terhadap kewujudan produk ini adalah dapat
pengisar. melembutkan daging dengan mengoptimakan manfaat en-
zim bromelin [2]. Bukan itu sahaja malah enzim bromelin
2.3. Penjernihan turut membantu daripada aspek kesihatan iaitu berupaya
merencat pertumbuhan sel kanser usus dan payudara tanpa
Kain muslin atau penapis digunakan untuk mengasingkan memudaratkan sel normal [6]. Selain itu, penggunaan em-
juzuk yang tidak dikehendaki. Bagi pemprosesan jeli jem, pulur nanas dapat mengelakkan pembaziran pembuangan
langkah penjernihan amat penting dalam memastikan jus sisa buangan seiring dengan langkah kerajaan ke arah
yang dihasilkan jernih dan tidak keruh. teknologi hijau [7]. Penghasilan produk juga hanya memer-
lukan kos yang rendah dengan penggunaan sisa buangan.
2.4. Pemanasan Pemilihan jeli jem yang merupakan produk yang tahan lama
& tidak mudah rosak [5] menunjukkan ciri-ciri produk yang
Campuran gula dan pektin dimasukkan apabila suhu men- baik.
capai 80 oC. Pemanasan diteruskan sehingga cecair dengan
pepejal larut 50 oBrix menggunakan refraktometer. Asid Nilai kebolehpasaran juga tinggi kerana keperluan
dan jus empulur ditambah kemudian. Bacaan brix perlulah pengguna terhadap produk yang menjimatkan masa dalam
sehingga 65-68 oBrix. melembutkan daging. Produk inovasi berbentuk jeli lebih
interaktif & mudah digunakan berbanding menggunakan
2.5. Penyahudaraan empulur asal semata-mata.

Campuran jeli jem disejukkan sehingga mencapai suhu 82-
85 oC untuk pengisian. Ketika ini buih yang terbentuk diba-
hagian atas dapat dikeluarkan. Penyejukan perlu diper-
cepatkan untuk mengelakkan warna menjadi gelap dan
pembalikan gula yang berlebihan. Proses ini dilakukan di
mana udara akan dikeluarkan untuk meminimakan kero-
sakan terhadap warna,rasa dan vitamin C.

2.6. Pembungkusan

Jeli jem dimasukkan dalam botol kaca untuk penyimpanan.

3. Penemuan

Jem jeli dihasilkan berdasarkan dua formulasi iaitu jem
jeli biasa dan jem jeli rempah. Dua produk ini dihasilkan
untuk memberi pilihan kepada pengguna yang lebih banyak
sekaligus meningkatkan nilai komersil produk. Berdasarkan
penghasilan jem jeli ini, ujian tahap penerimaan turut dil-
aksanakan kepada 50 orang responden yang terdiri daripada
pelajar dan kakitangan kolej untuk melihat keberkesanan
jem jeli terhadap daging.

Tiga jenis produk diuji iaitu daging kosong, daging
dengan jem jeli kosong dan daging bersama jem jeli rem-
pah. Ujian tahap penerimaan ini menilai dari aspek tekstur,
warna, bau, rasa dan nilai keseluruhan. Berdasarkan ujian
tahap penerimaan yang dilaksanakan, menunjukkan jem jeli
empulur nanas mampu melembutkan daging. Malah formu-
lasi mengandungi rempah lebih digemari oleh responden.
Rajah 1a dan 1b menunjukkan peratus penerimaan produk.

90

5. Kesimpulan Rujukan

Daging mempunyai kekerasan tertentu dan kelembutan [1] A. Büyükyavuz, Effect of Bromelain on Duck Breast
sebelum pengambilan sangat penting. Menurut hasil dari Meat Tenderization. (Thesis presented to the Graduate
produk ini, daging dapat dilunaskan dengan mudah produk School of Clemson University), pp. 60 (2013).
ini. Enzim bromelin daripada empulur nanas jem jeli berja-
ya melembutkan daging. Yang paling penting penghasilan [2] A. Ionescu, I. Aprodu, G. Pascaru, Effect of Papain and
produk ini dapat menyelesaikan masalah pencemaran indus- Bromelin on Muscle and Collagen Proteins in Beef Meat.
tri terhadap sisa buangan dan masalah produk pelembut Food Technology, New Ser. II 31, 9–16 (2008).
daging.
[3] Chen, Q. H., He, G. Q., Jiao, Y. C. and Ni, H., Effects
6. Penghargaan of Elas-tase from a Bacillus Strain on the Tenderiza-tion of
Beef Meat, Food Chemistry, Vol. 98, No. 4, pp. 624-629
Ucapan penghargaan terima kasih diucapkan kepada semua (2006).
pihak yang terlibat dalam penghasilan Jem Jeli C. Ananas
ini terutama Pengarah Kolej Komuniti Bagan Serai, Encik [4] C.R. Calkins, G. Sullivan, Adding Enzymes to Improve
Mohamad Akhyar Bin Mohd Noor, semua kakitangan kolej Beef Tenderness, (Beef Facts: Product Enhancement se-
dan pelajar-pelajar yang terlibat secara langsung dan tidak ries). National Cattlemen’s Beef Association (2007).
langsung dalam penghasilan produk.
[5] Kilcast, D., & Subramaniam, P. The stability and shelf-
life of food. (2000).

[6] Nasiri, R., Javad, J. A. H., Gani, M., & Abdul Majid, F.
A., Jus Sisa Empulur dan Tangkai Buah Nanas Merencat
Pembiakan Sel Kanser Usus dan Payudara, Seminar Indus-
tri Nanas Sarawak, (2016).

[7] Rosales, E., Escudero, S., Pazos, M., & Sanromán, M.
A., Sustainable Removal of Cr(Vi) By Lime Peel and Pine-
apple Core Wastes, Applied Sciences (Switzerland), Vol. 9
No 10. (2019).

91

PENGHASILAN BISKUT HAMPAS KELAPA: COCOKIS

Ainin Azwani binti Abdul Rafa
Kolej Komuniti Lahad Datu, Bandar Sri Perdana,

91110 Lahad Datu, Sabah, Malaysia.
[email protected]

Abstrak

Kajian ini dijalankan adalah untuk mencari bahan dikenali sebagai Virgin Coconut Oil (VCO) pula
mentah yang sesuai untuk menggantikan bijiran yang sangat efektif sebagai antivirus [2] dan sebagai
diimport untuk digunakan dalam dalam penghasilan antikulat [7].
biskut. Hampas kelapa telah dipilih untuk
menggantikan bijirin kerana berserat tinggi, mudah Hampas kelapa dipilih dalam penghasilan
didapati, kos yang murah serta dapat membantu biskut ini adalah kerana kos sisa buangan kelapa yang
mengoptimumkan sisa buangan daripada kelapa. murah, seterusnya hampas kelapa mengandungi
Ujian penilaian deria dijalankan dengan mengukur kandungan serat yang tinggi dan boleh menggantikan
atribut aroma, warna, kerangupan, rasa dan bijirin seperti oat atau emping jagung yang biasanya
penerimaan keseluruhan panel terhadap kandungan diimport dari luar negara.
hampas kelapa yang sesuai di dalam penghasilan
biskut. Sebanyak tiga formula biskut telah diuji 2. Bahan Dan Kaedah
dimana peratus kandungan hampas kelapa adalah
berbeza iaitu F1 (40%), F2 (70%) dan F3 (100%). 2.1 Pengeringan
Analisis statistik ANOVA ujian penilaian deria bagi
31 orang panel tidak terlatih menunjukkan formula Sisa hampas kelapa diambil daripada
F1 tiada perbezaan yang signifikan bagi setiap peniaga santan kelapa di Pasar Perdana, Lahad Datu
atribut. Formulasi F1 telah dipilih untuk Sabah dan dihantar terus ke Makmal Pemprosesan
menghasilkan Cocokis kerana penerimaan Makanan, Kolej Komuniti Lahad Datu untuk
keseluruhan menunjukkan nilai min skor yang paling dikeringkan. Hampas kelapa diratakan diatas dulang
tinggi iaitu 4.13 ± 0.922 berbanding formulasi yang pengeringan dan dikeringkan dengan menggunakan
lain. oven pengeringan pada suhu 70oC selama 2 jam.
Hampas kelapa yang telah kering disimpan di dalam
Kata kunci: biskut, hampas kelapa, kelapa bekas kedap udara.

1. Pengenalan 2.2 Penghasilan biskut

Kelapa, Cocus nucifera adalah sejenis Penghasilan biskut dijalankan di Makmal Bakeri,
tumbuhan yang mengandungi pelbagai kegunaan Kolej Komuniti Lahad Datu dengan menggunakan
terutamanya dari segi nilai pemakanan dan perubatan tiga formulasi peratus hampas kelapa yang berbeza
[4].Penggunaan kelapa adalah sangat sinonim dengan seperti Jadual 1.
rakyat Malaysia terutamanya dalam masakan dan
kuih-muih tradisional. Namun sisa daripada kelapa Jadual 1: Atribut formula dan peratus hampas
seperti hampas kelapa akan dibuang begitu sahaja dan kelapa
boleh menyebabkan pencemaran alam sekitar jika
tidak diurus dengan baik. Biskut daripada hampas Formula Peratus hampas
kelapa dihasilkan untuk mengoptimumkan sisa kelapa
buangan daripada kelapa dan biskut biasanya menjadi F1 40%
salah satu kudapan rakyat Malaysia tanpa mengira F2 70%
masa. F3 100%

Masyarakat dunia sangat terkenal dengan
masakan yang menggunakan kelapa parut seperti
chutney, toffee dan manisan [6]. Menurut Bawalan &
Chapman [3], kelapa kering mengandungi jumlah
minyak dan lemak sebanyak 60%, karbohidrat 20%,
protein 7%, gula semulajadi 5% dan kandungan
kelembapan sebanyak 3%. DebMandal & Mandal [4]
ada menyatakan bahawa kelapa sangat bagus untuk
mengekalkan kesihatan yang baik dan juga untuk
mencegah penyakit. Manakala minyak kelapa yang

92

Jadual 2: Peratus bahan mentah dalam Jadual 4: Min skor dan sisihan piawai bagi atribut dan
penghasilan Cocokis jenis sampel

Bahan-bahan Nisbah (%) Sampel F1 F2 F3 Sampel
Atribut kawalan
Tepung gandum 22.05 % 3.97 4.10 3.81
Mentega 22.05% Aroma ± ± ± 3.81 ±
17.64 % 0.946a
Gula kastor 17.64% Warna 0.983a 0.908a 0.946a
Coklat cip 14.10% 4.52 4.42 ±
Serat (Hampas kelapa) 7.05% 4.45 4.19 0.672 a
Kacang badam 0.35% ±
Soda bikarbonat 0.677 ± ±
0.723 0.792
2.3 Ujian penilaian deria a
a a
Ujian penilaian deria dijalankan ke atas 31
orang panel tidak terlatih dan diuji secara berasingan Kerangupan 4.61 4.39 3.87 4.10 ±
untuk mendapatkan formulasi Cocokis yang terbaik. ± ± ± 0.87 bc
Panel terdiri daripada pelajar dan kakitangan Kolej
Komuniti Lahad Datu yang berumur antara 20 tahun 0.615 0.761 1.056
hingga 49 tahun. Skala hedonik telah digunakan dan
empat jenis biskut telah diberikan iaitu F1, F2, F3 dan a ab c
sampel kawalan menggunakan biskut yang dijual di
pasaran. Panel perlu menilai atribut tersebut iaitu Rasa 4.16 4.03 3.42 3.87 ±
aroma, warna, kerangupan, rasa dan penerimaan 1.056 ab
keseluruhan dengan memberikan skor yang sesuai [1] ± ± ±
dengan merujuk Jadual 3.. 1.036 0.875 0.992

a a b

Penerimaan 4.13 3.97 3.58 4.00 ±
Keseluruhan ± ± ± 0.966 ab

0.922 0.948 0.886

a ab b

Jadual 3: Skala pengkelasan atribut *Min skor yang berbeza abjad (a,b,c) pada baris yang
sama tidak menunjukkan perbezaan yang signifikan
Skala Pengkelasan (p>0.05)
1 Paling tidak suka
2 4. Kesimpulan
3 Kurang suka
4 Sederhana Tiga jenis formulasi telah diuji untuk
5 memilih kandungan peratus hampas kelapa yang
Suka sesuai bagi mendapatkan resepi asas dalam
Sangat suka penghasilan Cocokis dan keputusan menunjukkan F1
telah dipilih dimana kandungan hampas kelapa adalah
2.4 Analisis statistik sebanyak 40%. F1 dipilih kerana menunjukkan tiada
perbezaan yang signifikan bagi atribut aroma, warna,
Data dianalisis menggunakan perisian kerangupan, rasa dan penerimaan keseluruhan.
Statistik 20 IBM SPSS. Analisis varians (ANOVA) CoCokis dihasilkan untuk memanfaatkan sisa
dan ujian perbezaan keertian jujur Duncan dijalankan buangan kelapa iaitu hampas kelapa bagi
untuk melihat perbezaan antara sampel berdasarkan menggantikan bahan mentah bijirin untuk
aras keyakinan 95% (p<0.05). mengurangkan kos penghasilan.

3. Keputusan Dan Perbincangan Rujukan

Ujian penilaian deria telah dijalankan dengan [1] Aminah, A. 2004. Prinsip Penilaian
menggunakan empat sampel biskut yang berbeza iaitu Sensori.Bangi: Penerbit Universiti Kebangsaan
F1, F2, F3 dan sampel kawalan. Jadual 4 Malaysia.
menunjukkan tidak terdapat perbezaan yang
signifikan bagi atribut aroma dan warna dimana F1 [2] Arora, R., Chawla, R., Marwah, R., Arora, P.,
mempunyai nilai min skor yang paling tinggi 3.97 ± Sharma, R. K., Kaushik, V., & Bhardwaj, J. R. (2011).
0.983 dan 4.52 ± 0.677. Bagi atribut kerangupan, rasa Potential of complementary and alternative medicine
dan penerimaan keseluruhan pula, terdapat perbezaan in preventive management of novel H1N1 flu (Swine
yang signifikan diantara sampel dimana F1 flu) pandemic: thwarting potential disasters in the
mempunyai nilai min skor yang paling tinggi iaitu bud. Evidence-Based complementary and alternative
4.61 ± 0.615, 4.16 ± 1.036, dan 4.13 ± 0.922 . medicine, 2011.
Keputusan penerimaan keseluruhan menunjukkan F1
paling diterima oleh panel dengan nilai min skor [3] Bawalan, D. D., & Chapman, K. R. (2006). Virgin
sebanyak 4.13 ± 0.922 berbanding F2,F3 dan sampel Coconut Oil. Production Manual for Micro and
kawalan iaitu biskut daripada pasaran. Jadi formulasi Village Scale Processing. FAO Regional Office for
F1 telah dipilih untuk menghasilkan biskut Cocokis. Asia and the Pacific, Bangkok. Food and Agriculture

93

Organization of the United Nations. First Published NMCE. Report on copra. National Multi-
February D, 2006. commodity Exchange of India Limited; 2007, 1-14

[4] DebMandal, M., & Mandal, S. (2011). Coconut [7] Ogbolu, D. O., Oni, A. A., Daini, O. A., &Oloko,
(Cocos nucifera L.: Arecaceae): in health promotion A. P. (2007). In vitro antimicrobial properties of
and disease prevention. Asian Pacific journal of coconut oil on Candida species in Ibadan,
tropical medicine, 4(3), 241-247. Nigeria. Journal of medicinal food, 10(2), 384-387.

[5] Enig MG. Coconut: In support of good health in
the 21st Century, 2004. [Online]. Available from:
http://www.apcc.org.sg/special. htm.

[6]

94

Patti Burger Udang Lipan

Nurul Balqish bt Abdul Wahab Nur Shamimi bt Shamsun Putra Nur Hidayah bt Hamzah
Unit Pemprosesan dan Kawalan Unit Pemprosesan dan Kawalan Unit Pemprosesan dan
Kawalan Mutu Makanan,
Mutu Makanan, Mutu Makanan, Kolej Komuniti Arau,
Kolej Komuniti Arau, Perlis Kolej Komuniti Arau, Perlis
Perlis
email: [email protected] email: [email protected]
email: [email protected]

Abstrak ping sushi, dan kadang-kadang mentah sebagai sashimi. Se-
mentara itu di Vietnam, ia dikenali sebagai ban chai, ia boleh
Udang lipan atau secara saintifiknya dikenali sebagai Ora- dikukus, direbus, panggang, atau kering, dimakan dengan
tosquilla nepa adalah spesies krustasea air masin yang di- lada, garam dan kapur, sos ikan dan perahan limau atau
tangkap terutamanya di bahagian utara Malaysia teruta- halba. Berbeza dalam masakan Kantonis, udang lipan digo-
manya di Kedah dan Perlis. Sebelum dimasak, ciri-ciri dag- reng dengan bawang putih dan lada cili.
ingnya menyerupai udang galah dan mempunyai rasa yang
sedikit manis dengan tekstur lembut. Di samping itu, kan- Krustasea dan ikan adalah sumber makanan utama dalam
dungan protein dan lemak udang lipan adalah menyerupai diet di kebanyakan negara, dan ia membekalkan sejumlah
makanan laut lain. Walau bagaimanapun, sesetengah orang besar protein dan lipid. Ia juga memberi manfaat kesihatan,
tidak menyukainya kerana kulitnya yang keras berbanding seperti pencegahan penyakit kardiovaskular dan beberapa
dengan udang yang lain. Oleh itu, patti udang lipan (PUL) jenis kanser, termasuk kolon, payudara dan prostat (Rose &
dihasilkan dengan menggunakan daging udang lipan dan Connol, 1993; Marchioli, 2001 & Amp; 2002; Sidhu, 2003).
serbuk daripada kulitnya, seterusnya dianalisa ciri kimia Kesan-kesan ini sebahagian besarnya berpunca daripada asid
dan penerimaan pengguna (ujian hedonik). Analisis kimia lemak tak tepu (PUFA) yang terdapat dalam minyak haiwan
yang dilakukan mengikut kaedah AOAC menunjukkan PUL akuatik. PUFA telah ditemui dalam udang lipan bersama-
mengandungi 14.2/100g protein dan 0.8/100g lemak. Se- sama dengan fosfolipid dan vitamin larut lemak seperti vita-
mentara itu, menurut ujian hedonik lima titik yang telah di- min A, D, E, dan karotenoid (Chaijan & Panpipat, 2019; Bal-
jalankan, PUL boleh diterima oleh pengguna tetapi zano et al., 2017; Sampalis et al., 2003).
penyelidikan lanjut perlu ditekankan kepada jumlah kulit
udang yang digunakan dalam PUL. Oleh itu, ujian fizikal Walau bagaimanapun, udang lipan kurang popular di ka-
perlu ditambah, di samping analisis kimia dan ujian langan rakyat Malaysia terutama bagi mereka yang tinggal
penilaian deria perlu dijalankan untuk membandingkan di bahagian selatan Malaysia. Ia mudah didapati di Perlis,
PUL dengan patti burger komersil. Kedah dan Pulau Pinang sekitar Mei hingga September, na-
mun pengguna kurang gemar membeli udang lipan. Selain
Kata Kunci kulitnya yang keras, isi udang lipan juga lebih lembut untuk
Udang lipan, patti burger, makanan segera, rendah kalori diproses selepas dikupas (Chaijan & Panpipat, 2019). Ini
menjelaskan kenapa udang lipan terus dibekukan sejurus
1. Pengenalan selepas ditangkap.
Udang lipan adalah krustasea marin famili Stomatopoda.
Memandangkan udang lipan mempunyai nilai yang ren-
Terdapat tujuh superfamili dan sekitar 451 spesies udang li- dah dari segi ekonomi, inovasi penghasilan patti burger akan
pan yang telah ditemui di seluruh dunia (Van et al., 2017). menarik lebih ramai pembeli dan mengkomersilkannya da-
Antara spesies yang dijual secara komersil ialah Oras- lam pasaran Malaysia. Bagaimanapun, patti ini masih baru
tosquilla oratoria (Kodama et al., 2004) yang ditangkap di kalangan penduduk tempatan. Justeru, kajian ini dijalan-
secara komersil terutamanya di Jepun dan Squilla sp. (Musa kan bagi menghasilkan PUL yang dirumus dengan daging
& Wei, 2008) di Mediterranean. Sementara itu, Oras- dan kulitnya, seterusnya menentukan ciri kimia dan pen-
tosquilla nepa banyak ditemui di bahagian selatan dan utara erimaan pengguna. PUL telah diuji untuk jumlah kandungan
Thailand dan Malaysia. Dagingnya mempunyai rasa yang lemak dan protein, dan juga ujian hedonik.
sedikit manis dengan tekstur lembut yang agak serupa
dengan krill, udang, dan ketam (Chaijan & Panpipat, 2019). 2. Kaedah
Udang lipan dikenali di banyak negara dengan nama dan
masakan yang berbeza-beza. Seperti di Jepun, udang lipan 2.1 Penyediaan Patti
yang dikenali sebagai shako dimakan direbus sebagai top- PUL telah disediakan di Makmal Pemprosesan Ma-

kanan, Kolej Komuniti, Arau, Perlis mengikut kaedah yang
dijelaskan oleh Naveena et al., (2006). Untuk menyediakan

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patti, udang lipan telah dikeluarkan dari peti sejuk beku 5- Jadual 1. Komposisi Kimia PUL
7°C selama 15 jam sebelum patti dihasilkan. Udang
kemudian dikeluarkan kulitnya dan dibersihkan. Kulitnya Jumlah
akan dikeringkan dan dikisar menjadi serbuk. Daging udang (g/100g)
diadun bersama TVP, kanji kentang, garam, STPP, perisa,
lada hitam, serbuk bawang putih, gula, MSG dan serbuk ku- Kalori 88
lit udang menggunakan pemproses makanan selama 1 minit.
Akhirnya, patti (70g) daripada adunan akhir dibentuk Protein 14.2
menggunakan pembentuk burger. Patti disimpan dalam plas-
tik PPE dan disejukbekukan pada -20°C di dalam peti sejuk Karbohidrat 6.0
beku.
Lemak 0.8
2.2 Analisis Kimia
Jumlah komposisi lemak, karbohidrat, protein dan kalori 3.2. Penilaian Deria
Keputusan ujian hedonik PUL (Jadual 2)
bagi PUL telah dianalisis oleh Bio Synergy Laboratories
Sdn. Bhd. Kaedah yang digunakan untuk penentuan menunjukkan penerimaan pengguna terhadap PUL.
kalori,protein, jumlah karbohidrat dan ujian lemak adalah Kesemua 30 panel menilai sampel pada titik hedonik lima
mengi-kut kaedah untuk pelabelan pemakanan, Bab 1, 1993, titik (rasa, bau, tekstur, warna dan penerimaan keseluruhan).
AOAC Semua atribut tidak berbeza secara signifikan di kalangan
976.05 dan juga berdasarkan Analisis Kimia Pearson Ma- sampel (P< 0.05). Panel memberikan skor tertinggi untuk
kanan, Edisi Ke-8, 1 1990. PUL dari segi penerimaan keseluruhan dan tekstur.

2.3 Penilaian Deria Jadual 2. Ujian Hedonik PUL
Penilaian deria sampel PUL dilakukan oleh 30 panel
Sampel (min±SD)
(pelajar dan pensyarah di Unit Kawalan Kualiti dan Pem-
prosesan Makanan, Kolej Komuniti Arau). PUL telah diba- Ciri-ciri PUL Patti udang
kar selama 104 s, dan diberikan kepada setiap panel. Patti Rasa
udang biasa digunakan sebagai standard. Panel perlu menilai Bau 4.59 ± 0.69a 4.63 ± 0.62a
atribut rasa, tekstur, bau, warna dan penerimaan kese- Tekstur
luruhan. Sampel telah dinilai menggunakan titik hedonik 5 Warna 4.56 ± 0.63a 4.59 ± 0.62a
titik dari tidak suka langsung (skor = 1) kepada amat suka Penerimaan
(skor = 5). Sebelum sesi penilaian, panel telah diarahkan un- luruhan 4.56 ± 0.57a 4.44 ± 0.68a
tuk membilas rasa dengan air minuman antara setiap sampel.
Mereka juga dimaklumkan mengenai potensi alahan artro- 4.52 ± 0.69a 4.63 ± 0.55a
pod. Untuk sesi penilaian, kod angka yang dipilih secara
rawak telah dilabel, dan disediakan dalam piring plastik Kese- 4.3 ± 0.55a 4.56 ± 0.63a
kecil, dan ahli panel tidak perlu untuk makan sepenuhnya
setiap sampel. PU PUL

3. Keputusan dan Perbincangan Rasa

3.1 Analisis Kimia Penerimaan Bau
Nilai kalori, protein, jumlah karbohidrat dan lemak bagi Keseluruhan

PUL seperti dalam Jadual 1. Protein adalah komponen yang Warna Tekstur
paling utama dalam sampel diikuti oleh karbohidrat dan le-
mak, masing-masing menyumbang kepada jumlah kalori 88
g setiap 100 g. Chaijan & Panpipat (2019) melaporkan ba-
hawa udang lipan mengandungi 11.9% (w/w) protein, 1.3%
(w/w) lemak yang menyumbang kepada nilai komposisi
PUL yang diperolehi daripada ujian.

Gambarajah 1 Spider web ujian hedonik patti burger
menggunakan udang dan udang lipan dengan serbuk

kulit udang

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