PENGHASILAN MINUMAN JUS NANAS CAMPURAN TOMATO EE SHU CHEE DISERTASI INI DIKEMUKAKAN UNTUK MEMENUHI SEBAHAGIAN DARIPADA SYARAT MEMPEROLEHI IJAZAH SARJANA MUDA SAINS MAKANAN DENGAN KEPUJIAN DALAM SAINS MAKANAN DAN PEMAKANAN f'; 4Pýý? r, ý .ýn tAAAn UNtYERS1? 1 1,1tl a' SEKOLAH SAINS MAKANAN DAN PEMAKANAN UNIVERSITI MALAYSIA SABAH 2007
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PENGHASILAN MINUMAN JUS NANAS CAMPURAN TOMATO
EE SHU CHEE
DISERTASI INI DIKEMUKAKAN UNTUK MEMENUHI SEBAHAGIAN DARIPADA SYARAT
MEMPEROLEHI IJAZAH SARJANA MUDA SAINS MAKANAN DENGAN KEPUJIAN DALAM SAINS
MAKANAN DAN PEMAKANAN
f'; 4Pýý? r, ý .ýn
tAAAn UNtYERS1? 1 1,1tl a'
SEKOLAH SAINS MAKANAN DAN PEMAKANAN UNIVERSITI MALAYSIA SABAH
2007
UNIVI. RSI'1'I MALAYSIA SAI3AII 1'UMS 99: 1
BURANG PENGESAHAN STATUS TESIS
JUDUL: yENy HAOl. gni nlýNý1ýýRN TOI nlANAJ' CAMpuKAA/ 70MA7'v
OEMAýrANAý/j IJAZAH:
VAK7ANA mNoA fAiNS M14t4NRN (MA, CAn/AAI 9041V
SESI PENGAJIAN:
Saya EC- fHV CHEF (HURUF BESAR)
mengaku membenarkan tesis (LPS/ Sarjana/ Doktor Falsafah) ini di simpan di Perpustakaan Universiti Malaysia S dcngan syarat-syarat kegunaan scperti berikut:
1. Tesis adalah hakmilik Universiti Malaysia Sabah. 2. Perpustakaan Universiti Malaysia Sabah dibenarkan membuat salinan untuk tujuan pengajian sahaja. 3. Perpustakaan dibenarkan membuat salinan tesis ini sebagai bahan pertukaran antara institusi pengajian tins 4. "" Sila tandakan (/)
(Mengandungi maklumat yang berdarjah kesclamatan atau kepentingan Malaysia seperti yang termaktub di
SULIT dalam AKTA RAHSIA RASMI 1972)
(Mengandungi maklumat TERHAD yang telah ditentukakan TERHAD olch organisasi/badan di mana penyelidikan dijalankan)
TIDAK TERIIAD Disahkan oleh
(TANDATANGAN PENULIS)
Alamat Tetap: 6 8. KU XA JA Hl 7AM
,
4', ý (T NGAN PUSTAKAWAN)
? 3wo o ýyC-R 7AolAK PN PATRi OA mq raN 7 c, n/
Pt QAK .
Nama Penyelia
Tarikh: 14 ME; r ZOO ý'- Tarikh: 4 M&/ a-ou t-
ý '2ATATAN: * Potong yang tidak berkenaan.
' Jika tesis ini SULIT atau TERHAD, sila Iampiran surat daripada pihak berkuasa/organsasi berkenaan dengan menyatakan sekali sebab dan tempoh tesis ini perlu dikelaskan sebagai SULIT dan TERHAD.
* Tesis dimaksudkan sebagai tesis bagi Ijazah Doktor Falsafah dan Sarjana secara penyelidikF disertasi bagi pengajian secara kerja kursus dan penyelidikan, atau Laporan Projek Sarjana Muda (I. I
PENGAKUAN
Saya akui karya ini adalah hasil kerja saya sendiri kecuali nukilan, nngkasan dan
rujukan yang setiap satunya telah saya jelaskan sumbemya.
26 March 2007
(EE SHU CHEE)
HN2004-2148
P(RPUSTARAAN UNIvERSITI MAIAMI claIv
11
PERAKUAN PEMERIKSA
DIPERAKUKAN OLEH
Tandatangan
1. PENYELIA
(PN. PATRICIA MATANJUN)
2. PEMERIKSA -1
(CIK ADILAH MOHD. RAMLI)
3. PEMERIKSA -2
(PN. NOR QHAIRUL IZZREEN MOHD. NOOR)
4. DEKAN
at.
ýý . (PROF. MADYA DR. MOHD. ISMAIL ABDULLAH)
III
PENGHARGAAN
Saya berasa amat bersyukur kerana mampu menyiapkan disertasi ini dengan jayanya. Di sini, saya ingin mengambil peluang emas ini untuk merakamkan setinggi-tinggi penghargaan kepada beberapa pihak yang telah banyak membantu dan memberi sokongan kepada saya sepanjang penyelidikan ini.
Terlebih dahulu, penghargaan yang tidak terhingga ini saya tujukan khas kepada penyelia penyelidikan bagi projek ini iaitu Pn. Patricia Matajun dan En. Hasmadi Mamat di atas segala bimbingan, bantuan, sokongan, panduan dan nasihat yang tidak temilai kepada saya sepanjang projek penyelidikan ini. Tidak lupa juga kepada Dekan Sekolah Sains Makanan Dan Pemakanan, Prof. Madya Dr. Mohd. Ismail Abdullah serta para pensyarah yang telah mencurah segala pengalaman dan bimbingan sepanjang pengajian saya di Universiti Malaysia Sabah. Ribuan terima kasih saya ucapkan.
Seterusnya, penghargaan buat pembantu-pembantu makmal Sekolah Sains Makanan Dan Pemakanan yang telah banyak memberi bantuan dalam melicinkan projek penyelidikan saya di makmal. Ribuan terima kasih juga ditujukan kepada semua rakan seperjuangan dan individu-individu lain yang sudi berkongsi maklumat dan pendapat serta segala bimbingan, galakan dan pertolongan yang dihulurkan yang membolehkan saya menyiapkan projek penyelidikan saya dengan lancamya.
Sesungguhnya kejayaan saya menyiapkan disertasi ini adalah berkat doa dan dorongan daripada keluarga tercinta; ibu, kakak dan adik-adik yang dikasihi. Tidak lupa juga kepada teman lelaki saya, En. Chiong Hoe Siong dan sahabat karib saya, Cik Kok Lai Kuan yang telah banyak membantu dari segi sokongan moral, spiritual, mahupun material. Terima kasih yang tidak terhingga diucapkan kepada kalian kerana kasih sayang, bimbingan, dorongan dan sokongan yang tidak terhingga kepada saya. Akhimya, saya ingin mengucapkan terima kasih kepada semua pihak atas bantuan yang dihulurkan sama ada secara langsung mahupun tidak langsung kepada saya dari mula hinggalah akhir penyelidikan saya.
Sekian.
Ikhlas dad, EE SHU CHEE HN 2004-2148
IV
ABSTRAK
Kajian ini dijalankan untuk menghasilkan minuman jus nanas campuran tomato dan formulasi terbaik dipilih melalui uijan sensori. Ciri-ciri fizikokimia, komposisi proksimat dan jangka hayat simpanan formulasi terbaik juga ditentukan. Reka bentuk faktorial digunakan untuk mendapatkan 9 formulasi. Empat formulasi terbaik dipilih melalui penilaian sensori ujian pemeringkatan BIB. Ujian sensori hedonik skala tujuh titik digunakan untuk mendapatkan formulasi terbaik. Formulasi 5 yang mengandungi 35% puri nanas, 10% purl tomato clan 49.76% air dipilih sebagai formulasi terbaik dengan skor min tertinggi untuk atribut kemanisan, kemasaman, keseimbangan rasa manis- masam, aftertaste dan penerimaan keseluruhan. Formulasi 5 mengandungi 89.67t0.05% lembapan, 0.31±0.01% abu, 0.67±0.01% serabut kasar, 0.21±0.04% protein, 9.14±0.02% karbohidrat, manakala kandungan lemak tidak dapat dikesan. Formulasi 5 juga didapati mempunyai nilai pH 3.51±0.00,12.5±0.00°briks, 0.59±0.00% asid tertitrat dan 6.55±0.06 mg/100 g vitamin C. Kajian mutu simpanan meliputi analisis fizikokimia, ujian mikrobiologi dan penilaian sensori (ujian perbandingan berganda) yang dijalankan selama 8 minggu pada suhu dingin (4±1 °C). Analisis fizikokimia menunjukkan terdapat perbezaan signifikan (p<0.05) nilai pH (menurun dari 3.51±0.00 kepada 3.37±0.01), jumlah pepejal larut (menurun dad 12.50±0.00°briks kepada 11.47±0.06°briks), asid tertitrat (meningkat dad 0.59±0.00% kepada 0.74±0.01%) dan vitamin C (menurun dad 6.55±0.06 mg/100 g kepada 1.26±0.09 mg/100 g) di sepanjang 8 minggu penyimpanan. Ujian penilaian sensori perbandingan berganda menunjukkan wujud perbezaan signifikan (p<0.05) untuk atribut wama dan kemasaman. Formulasi 5 didapati bebas daripada pertumbuhan koloni mikroorganisma pada kiraan yis dan kulat sepanjang 8 minggu penyimpanan dengan kiraan kurang daripada 1. Ox102 cfu/ml. Manakala kiraan jumlah plat pada minggu ke-8 penyimpanan dianggarkan 5.5x1 0s cfu/ml. Kajian reka bentuk label menunjukkan Label C yang berwama-wami paling disukai iaitu 45%, diikuti oleh Label B yang berwama hitam (31%) dan Label C yang berwama putih (24%). Ujian pengguna menunjukkan sebanyak 72% pengguna akan membeli produk, 23% pengguna mungkin akan beli dan 5% pengguna tidak akan membeli produk minuman jus ini. Oleh itu, produk minuman jus nanas campuran tomato dijangkakan akan mempunyai potensi pemasaran yang agak baik.
V
ABSTRACT
PRODUCTION OF PINEAPPLE JUICE DRINK MIXED WITH TOMATO
This research was conducted to develop pineapple juice drink mixed with tomato and the best formulation was selected based on sensory tests. Physicochemical properties, proximate composition and shelf life of the best formulation were also determined. Factorial design was used to obtain 9 formulations. Four best formulations were selected from BIB ranking test. Hedonic test showed that Formulation 5 with 35% pineapple puree, 10% tomato puree and 49.76% water was selected as the best formulation by scoring highest mean score in 5 attributes (sweetness, sourness, balance between sweet and sour, aftertaste and overall acceptance). Formulation 5 consists of 89.67±0.05% moisture, 0.31±0.01% ash, 0.67±0.01% crube fibre, 0.21±0.04% protein, 9.14±0.02% carbohydrate and no fat content was detected. Physicochemical test showed that specification of Formulation 5 was pH 3.51±0.00,12.5±0.00°brix, 0.59±0.00% of titrated acidity and vitamin C 6.55±0.06 mg/100 g. Shelf life study was carried out for 8 weeks through physicochemical test, microbiology test and paired comparison sensory test at 4±1 °C. Physicochemical test showed that there was a significant difference (p<0.05) in Formulation 5 for pH (reduced from 3.51±0.00 to 3.37±0.01), total soluble solute (reduced from 12.50±0.00°brix to 11.47±0.06°brix), titrated acidity (increased from 0.59±0.00% to 0.74±0.01%) and vitamin C (reduced from 6.55±0.06 mg1100 g to 1.26±0.09 mg1100 g) after 8 weeks of storage. Paired comparison sensory test showed that colour of stored juice drink was slightly less, while the sourness of juice drink was slightly more than the fresh juice drink. Formulation 5 was free from microbial growth with count less than 1. Ox 10? cfu/ml for yeast and mould count. While the count for total plate count was estimated 5.5x 102 cfu/ml at the 8th weeks. Label designed study showed that 45% consumer like the colourful label C most, followed by black colour label B (31%) and white colour label A (24%). Consumer test showed that 72% consumer will buy the product, 23% consumer might buy the product and 5% would not buy the product. Hence, pineapple juice drink mixed with tomato is expected to have a good market potential.
vi
KANDUNGAN
PENGAKUAN PERAKUAN PEMERIKSA PENGHARGAAN ABSTRAK ABSTRACT SENARAIKANDUNGAN SENARAI JADUAL SENARAI RAJAH SENARAI LAMPIRAN SENARAI SINGKATAN SENARAI SIMBOL
BAB I PENDAHULUAN
1.1 Pengenalan 1.2 Objektif Kajian
BAB 2 ULASAN KEPUSTAKAAN
Halaman
ii
iv v vi vii xi xiii xiv xvi xvii
1
1 4
5
2.1 Jus 5 2.2 Nanas 8
2.2.1 Taksonomi 11 2.2.2 Asal Usul Nanas 12 2.2.3 Botani Tanaman-Morfologi 13
2.2.3.1 Jambul 13 2.2.3.2 Daun 14 2.2.3.3 Bunga 14 2.2.3.4 Buah 15
2.2.4 Penambahbaikan Varieti Pembiakbakaan Nanas di 15 Malaysia
2.3.5.1 Penuaian 37 2.3.5.2 Pembersihan 38 2.3.5.3 Penggredan dan Pembungkusan 38 2.3.5.4 Pengangkutan dan Pemasaran 39
2.3.6 Penjagaan Kesihatan Umum 39 2.3.6.1 Artenoskerosis dan Kanser 40 2.3.6.2 Masalah Berat Badan dan Kecantikan 40 2.3.6.3 Gangguan Usus 41 2.3.6.4 Sistem Pemafasan dan Sistem Imunisasi 41
BAB 3 BAHAN DAN KAEDAH 43
3.1 Bahan 43 3.1.1 Bahan Mentah 43 3.1.2 Peralatan 43
3.2 Kaedah pemprosesan 44 3.2.1 Pengekstrakan Puri Nanas 44 3.2.2 Pengekstrakan Pun Tomato 45 3.2.3 Penghasilan Minuman Jus 45
4.3 Keputusan ujian hedonik bagi atribut wama, aroma, kemanisan, 68 kemasaman, keseimbangan rasa manis-masam, aftertaste dan penerimaan keseluruhan minuman nanas campuran tomato
4.4 Nilai min (n=3) pH, jumlah pepejal larut, kandungan asid tertitrat 76 dan kandungan vitamin C bagi formulasi terbaik minuman jus nanas campuran tomato
4.6 Nilai min (n=3) pH, °briks, peratus asid tertitrat dan kandungan 84 vitamin C minuman jus nanas campuran tomato sepanjang 8
xi
minggu penyimpanan pada suhu 4±1 *C
4.7 Keputusan bilangan per ml sampel (cfu/ml) bagi kiraan yis dan 88 kulat dan kiraan jumlah plat pada suhu 4t1°C
4.8 Nilai skor min (n=40) ujian perbandingan berganda minuman jus 91 nanas campuran tomato (formulasi 5) bagi atribut wama, aroma, kemanisan, kemasaman, keseimbangan rasa manis-masam, aftertaste dan penerimaan keseluruhan sepanjang 8 minggu kajian penyimpanan pada suhu 4t1°C
4.9 Butiran dan kategori 100 orang responden yang mengambil 96 bahagian dalam ujian pengguna
4.10 Nilai skor min (n=100) ujian pengguna minuman jus nanas 96 campuran tomato bagi atribut wama, kemanisan, kemasaman, dan penerimaan keseluruhan
xii
SENARAI RAJAH
No. Rajah Halaman 2.1 Pokok perhiasan Ananas bracteatus 11
2.2 Morfologi pokok nanas 13
2.3 Bunga nanas 15
2.4 Nanas Cayenne - Kultivar Sarawak 17
2.5 Perubahan fisiologi nanas semasa mencapai kematangan 18
2.6 Morfologi tanaman tomato 34
3.1 Carta aliran pemprosesan minuman jus nanas campuran tomato 46
4.1 Sampel-sampel minuman jus yang dibandingkan dalam ujian 69 hedonik
4.2 Perbandingan tahap kesukaan responden terhadap wama 97 minuman jus nanas campuran tomato
4.3 Perbandingan tahap kesukaan responden terhadap kemanisan 98 minuman jus nanas campuran tomato
4.4 Perbandingan tahap kesukaan responden terhadap kemasaman 99 minuman jus nanas campuran tomato
4.5 Perbandingan tahap kesukaan responden terhadap penerimaan 100 keseluruhan minuman jus nanas campuran tomato
(Sumber. Euromonitor International Estimates, 2007)
Hal ini menunjukkan bidang penghasilan jus buah-buahan/sayur-sayuran
amat berpotensi dan mempunyai pasaran yang cerah. Pertumbuhan yang
menggalakkan ini adalah disebabkan oleh peningkatan kesedaran mengenai
kesihatan di kalangan pengguna yang inginkan gaya hidup yang lebih sihat.
6
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