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Characterization and analysis of sugar content at difference storage time of Dioscorea hispida dennst

Dioscorea is the popular species with high carbohydrate content that are being used a long time a go by local people as a food during drought and raining season. Carbohydrate content inside the yam can be convert into glucose which can used for various purpose. This glucose is very important source...

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Main Author: Roslan, Nurul Syazwani Nadhirah
Format: Undergraduate Final Project Report
Published: 2018
Online Access:http://discol.umk.edu.my/id/eprint/5198/
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spelling my.umk.eprints.51982022-05-23T08:39:42Z http://discol.umk.edu.my/id/eprint/5198/ Characterization and analysis of sugar content at difference storage time of Dioscorea hispida dennst Roslan, Nurul Syazwani Nadhirah Dioscorea is the popular species with high carbohydrate content that are being used a long time a go by local people as a food during drought and raining season. Carbohydrate content inside the yam can be convert into glucose which can used for various purpose. This glucose is very important source to be used for bioethanol production. However, the scientific research that claimed by society are rarely been studied on the sugar content in yam species. Dioscorea hispida dennst is one of the species and it in category of wild yam. The yam is well known as Ubi gadung in Malaysia. The aim of this study is to investigate the amount of sugar content in Dioscorea hispida dennst using different methods and storage time. The determination of sugar content was performed using two different methods namely Refractometer and Phenol-Sulphuric Acid. The effect of storage time starting from the 0 day (fresh) until 40 days of storage time with the different size are been tested and was calculate using ANOVA. The result indicate the sugar content was increase for both of test. Physiochemical properties was also evaluated where the moisture content was decrease as storage time increase, the pH peel is 5.49 and tuber is 5.36 were slightly acidic while density is 0.115 g/mL. For texture of tuber Dioscorea hispida dennst was decrease as increase the storage time and same goes with the colour intensity become darker for both tuber and peel. 2018 Undergraduate Final Project Report NonPeerReviewed Roslan, Nurul Syazwani Nadhirah (2018) Characterization and analysis of sugar content at difference storage time of Dioscorea hispida dennst. Final Year Project thesis, Universiti Malaysia Kelantan. (Submitted)
institution Universiti Malaysia Kelantan
building Perpustakaan Universiti Malaysia Kelantan
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Kelantan
content_source UMK Institutional Repository
url_provider http://umkeprints.umk.edu.my/
description Dioscorea is the popular species with high carbohydrate content that are being used a long time a go by local people as a food during drought and raining season. Carbohydrate content inside the yam can be convert into glucose which can used for various purpose. This glucose is very important source to be used for bioethanol production. However, the scientific research that claimed by society are rarely been studied on the sugar content in yam species. Dioscorea hispida dennst is one of the species and it in category of wild yam. The yam is well known as Ubi gadung in Malaysia. The aim of this study is to investigate the amount of sugar content in Dioscorea hispida dennst using different methods and storage time. The determination of sugar content was performed using two different methods namely Refractometer and Phenol-Sulphuric Acid. The effect of storage time starting from the 0 day (fresh) until 40 days of storage time with the different size are been tested and was calculate using ANOVA. The result indicate the sugar content was increase for both of test. Physiochemical properties was also evaluated where the moisture content was decrease as storage time increase, the pH peel is 5.49 and tuber is 5.36 were slightly acidic while density is 0.115 g/mL. For texture of tuber Dioscorea hispida dennst was decrease as increase the storage time and same goes with the colour intensity become darker for both tuber and peel.
format Undergraduate Final Project Report
author Roslan, Nurul Syazwani Nadhirah
spellingShingle Roslan, Nurul Syazwani Nadhirah
Characterization and analysis of sugar content at difference storage time of Dioscorea hispida dennst
author_facet Roslan, Nurul Syazwani Nadhirah
author_sort Roslan, Nurul Syazwani Nadhirah
title Characterization and analysis of sugar content at difference storage time of Dioscorea hispida dennst
title_short Characterization and analysis of sugar content at difference storage time of Dioscorea hispida dennst
title_full Characterization and analysis of sugar content at difference storage time of Dioscorea hispida dennst
title_fullStr Characterization and analysis of sugar content at difference storage time of Dioscorea hispida dennst
title_full_unstemmed Characterization and analysis of sugar content at difference storage time of Dioscorea hispida dennst
title_sort characterization and analysis of sugar content at difference storage time of dioscorea hispida dennst
publishDate 2018
url http://discol.umk.edu.my/id/eprint/5198/
_version_ 1763303519995035648
score 13.211869

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