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Optimisation of beef tenderisation by papaya juice using response surface methodology / Che Norhaslida Binti Che Ahmad

The purpose of this study was to investigate the usage of papaya (officinale Carica Papaya L.) on the tenderisation of beef. Papaya juice was diluted in the range of 100 to 20%. Physiochemical properties of papaya juice such as pH, pulp content, juice yield, cloudiness and total soluble solid were d...

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Main Author: Che Ahmad, Che Norhaslida
Format: Student Project
Language:English
Published: Faculty of Applied Sciences 2008
Subjects:
QK Botany
Online Access:http://ir.uitm.edu.my/id/eprint/1036/1/PPb_CHE%20NORHASLIDA%20CHE%20AHMAD%20AS%2008_5.pdf
http://ir.uitm.edu.my/id/eprint/1036/
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spelling my.uitm.ir.10362017-08-03T09:09:14Z http://ir.uitm.edu.my/id/eprint/1036/ Optimisation of beef tenderisation by papaya juice using response surface methodology / Che Norhaslida Binti Che Ahmad Che Ahmad, Che Norhaslida QK Botany The purpose of this study was to investigate the usage of papaya (officinale Carica Papaya L.) on the tenderisation of beef. Papaya juice was diluted in the range of 100 to 20%. Physiochemical properties of papaya juice such as pH, pulp content, juice yield, cloudiness and total soluble solid were determined by using pH meter, centrifuge, hand refractometer and uv-spectrometer respectively. It was found that the more diluted papaya juice, the higher values of pH and juice yield, but the percentage of pulp content, absorbance and total soluble solid were lower. By using Response Surface Methodology (RSM) of the MINITAB software version 14, experimental design could be created whereby test variables such as papaya juice concentration, temperature and time of immersion were used. Beef was immersed in different papaya juice concentrations and shaked in shaking water bath with temperature ranging 30oC to 70oC, for immersion times ranging from 5-25 minutes. The tenderisation of treated beef was immediately measured using Texture Analyser, TX-TA2i with P2N needle probe. The optimum conditions for beef tenderisation using papaya juice could be determined by response optimiser of response surface methodology. The highest increment tenderisation of beef treated with papaya juice was 77.5% in 91% papaya juice concentration, 39oC of immersion temperature and 6.8 minutes of immersion time. Faculty of Applied Sciences 2008 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/1036/1/PPb_CHE%20NORHASLIDA%20CHE%20AHMAD%20AS%2008_5.pdf Che Ahmad, Che Norhaslida (2008) Optimisation of beef tenderisation by papaya juice using response surface methodology / Che Norhaslida Binti Che Ahmad. [Student Project] (Unpublished)
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic QK Botany
spellingShingle QK Botany
Che Ahmad, Che Norhaslida
Optimisation of beef tenderisation by papaya juice using response surface methodology / Che Norhaslida Binti Che Ahmad
description The purpose of this study was to investigate the usage of papaya (officinale Carica Papaya L.) on the tenderisation of beef. Papaya juice was diluted in the range of 100 to 20%. Physiochemical properties of papaya juice such as pH, pulp content, juice yield, cloudiness and total soluble solid were determined by using pH meter, centrifuge, hand refractometer and uv-spectrometer respectively. It was found that the more diluted papaya juice, the higher values of pH and juice yield, but the percentage of pulp content, absorbance and total soluble solid were lower. By using Response Surface Methodology (RSM) of the MINITAB software version 14, experimental design could be created whereby test variables such as papaya juice concentration, temperature and time of immersion were used. Beef was immersed in different papaya juice concentrations and shaked in shaking water bath with temperature ranging 30oC to 70oC, for immersion times ranging from 5-25 minutes. The tenderisation of treated beef was immediately measured using Texture Analyser, TX-TA2i with P2N needle probe. The optimum conditions for beef tenderisation using papaya juice could be determined by response optimiser of response surface methodology. The highest increment tenderisation of beef treated with papaya juice was 77.5% in 91% papaya juice concentration, 39oC of immersion temperature and 6.8 minutes of immersion time.
format Student Project
author Che Ahmad, Che Norhaslida
author_facet Che Ahmad, Che Norhaslida
author_sort Che Ahmad, Che Norhaslida
title Optimisation of beef tenderisation by papaya juice using response surface methodology / Che Norhaslida Binti Che Ahmad
title_short Optimisation of beef tenderisation by papaya juice using response surface methodology / Che Norhaslida Binti Che Ahmad
title_full Optimisation of beef tenderisation by papaya juice using response surface methodology / Che Norhaslida Binti Che Ahmad
title_fullStr Optimisation of beef tenderisation by papaya juice using response surface methodology / Che Norhaslida Binti Che Ahmad
title_full_unstemmed Optimisation of beef tenderisation by papaya juice using response surface methodology / Che Norhaslida Binti Che Ahmad
title_sort optimisation of beef tenderisation by papaya juice using response surface methodology / che norhaslida binti che ahmad
publisher Faculty of Applied Sciences
publishDate 2008
url http://ir.uitm.edu.my/id/eprint/1036/1/PPb_CHE%20NORHASLIDA%20CHE%20AHMAD%20AS%2008_5.pdf
http://ir.uitm.edu.my/id/eprint/1036/
_version_ 1685648107153391616
score 13.211869

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