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Optimization of halal vinegar production from pineapple peel using response surface methodology (RSM) / Nadya Hajar

This study was focused on fermentation process of halal vinegar from pineapple peel.The objectives of this study were to study the physiochemical properties of pineapple peel extract variety N36, to optimize the alcohol yield during alcoholic-making process and acetic acid yield during vinegar-makin...

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Main Author: Hajar, Nadya
Format: Thesis
Language:English
Published: 2015
Subjects:
Vinegar
Online Access:https://ir.uitm.edu.my/id/eprint/14085/1/TM_NADYA%20HAJAR%20AS%2015_5.pdf
https://ir.uitm.edu.my/id/eprint/14085/
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spelling my.uitm.ir.140852022-04-18T04:46:29Z https://ir.uitm.edu.my/id/eprint/14085/ Optimization of halal vinegar production from pineapple peel using response surface methodology (RSM) / Nadya Hajar Hajar, Nadya Vinegar This study was focused on fermentation process of halal vinegar from pineapple peel.The objectives of this study were to study the physiochemical properties of pineapple peel extract variety N36, to optimize the alcohol yield during alcoholic-making process and acetic acid yield during vinegar-making process using Response Surface Methodology (RSM), to minimize the contents of alcohol and acetaldehyde compounds in vinegar. The physicochemical properties of the pineapple peel extract variety N36 for three different ripening stages indexes 1, 2 and 3 was determined before the fermentation processes. It was found that the physicochemical properties: TSS, pH values, TA, absorbance and pulp content were significantly increased at 50/0 level with the increased in ripening stages. The pineapple peel index 2 was selected as carbon source in this study. Bio-ethanol and acetic acid fermentation processes was carried out by controlling fermentation without addition of foreign substances. The optimum bio-ethanol production concentration of 8.637% (v/v) was determined, The optimum condition were 14% (v/v) inoculum concentration, pH 6, TSS 22°Brix, incubation temperature 26°C and 30 hours of incubation time. The significant regression equation or model at the 5% level with correlation value of 99.96% was also obtained. The optimum acetic acid concentration 4.238% was determined at the optimum condition of 13% inoculum concentration, pH 3.4, incubation temperature 30°C and incubation time 14 days. The significant regression equation or model at the 5% level with correlation value 99.96% was also obtained. Based on the HPLC analysis for ethanol detection, it has been proven that ethanol presence at the end of vinegar production can be reduced up to 0.59% (v/v). 2015 Thesis NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/14085/1/TM_NADYA%20HAJAR%20AS%2015_5.pdf (2015) Optimization of halal vinegar production from pineapple peel using response surface methodology (RSM) / Nadya Hajar. Masters thesis, thesis, Universiti Teknologi MARA.
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 Vinegar
spellingShingle Vinegar
Hajar, Nadya
Optimization of halal vinegar production from pineapple peel using response surface methodology (RSM) / Nadya Hajar
description This study was focused on fermentation process of halal vinegar from pineapple peel.The objectives of this study were to study the physiochemical properties of pineapple peel extract variety N36, to optimize the alcohol yield during alcoholic-making process and acetic acid yield during vinegar-making process using Response Surface Methodology (RSM), to minimize the contents of alcohol and acetaldehyde compounds in vinegar. The physicochemical properties of the pineapple peel extract variety N36 for three different ripening stages indexes 1, 2 and 3 was determined before the fermentation processes. It was found that the physicochemical properties: TSS, pH values, TA, absorbance and pulp content were significantly increased at 50/0 level with the increased in ripening stages. The pineapple peel index 2 was selected as carbon source in this study. Bio-ethanol and acetic acid fermentation processes was carried out by controlling fermentation without addition of foreign substances. The optimum bio-ethanol production concentration of 8.637% (v/v) was determined, The optimum condition were 14% (v/v) inoculum concentration, pH 6, TSS 22°Brix, incubation temperature 26°C and 30 hours of incubation time. The significant regression equation or model at the 5% level with correlation value of 99.96% was also obtained. The optimum acetic acid concentration 4.238% was determined at the optimum condition of 13% inoculum concentration, pH 3.4, incubation temperature 30°C and incubation time 14 days. The significant regression equation or model at the 5% level with correlation value 99.96% was also obtained. Based on the HPLC analysis for ethanol detection, it has been proven that ethanol presence at the end of vinegar production can be reduced up to 0.59% (v/v).
format Thesis
author Hajar, Nadya
author_facet Hajar, Nadya
author_sort Hajar, Nadya
title Optimization of halal vinegar production from pineapple peel using response surface methodology (RSM) / Nadya Hajar
title_short Optimization of halal vinegar production from pineapple peel using response surface methodology (RSM) / Nadya Hajar
title_full Optimization of halal vinegar production from pineapple peel using response surface methodology (RSM) / Nadya Hajar
title_fullStr Optimization of halal vinegar production from pineapple peel using response surface methodology (RSM) / Nadya Hajar
title_full_unstemmed Optimization of halal vinegar production from pineapple peel using response surface methodology (RSM) / Nadya Hajar
title_sort optimization of halal vinegar production from pineapple peel using response surface methodology (rsm) / nadya hajar
publishDate 2015
url https://ir.uitm.edu.my/id/eprint/14085/1/TM_NADYA%20HAJAR%20AS%2015_5.pdf
https://ir.uitm.edu.my/id/eprint/14085/
_version_ 1731229019254292480
score 13.211869

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