Sains Malaysiana 47(10)(2018): 2311–2318

http://dx.doi.org/10.17576/jsm-2018-4710-07

 

Effects of Fermentation Time and Turning Intervals on the Physicochemical Properties of Rambutan (Nephelium lappaceum L.) Fruit Sweatings

(Kesan Masa Penapaian dan Selang Pengacauan ke atas Sifat Fizikokimia Cecair Penapaian Buah Rambutan (Nephelium lappaceum L.))

 

KONG FEI CHAI, NORANIZAN MOHD ADZAHAN, ROSELINA KARIM, YAYA RUKAYADI & HASANAH MOHD GHAZALI*

 

Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia

 

Received: 12 March 2018/Accepted: 21 June 2018

 

 

ABSTRACT

Sweatings, the exudates that leach out from fermenting fruits during rambutan fruit fermentation are considered as a waste by-product and are allowed to be drained off. This could lead to a pollution problem. Besides, it is a waste if the sweatings are possible to be transformed into food products and ingredients. However, prior transformation, the fundamental knowledge of the sweatings should be understood. Hence, the main aim of this study was to investigate the physicochemical properties of sweatings as affected by fermentation time and turning intervals during natural fermentation of rambutan fruits. In this study, peeled rambutan fruit was fermented for 8 days and turned. Different batches of the fruits were turned every 24, 48 or 72 h and sweatings from the process were collected and analyzed. The results showed that fermentation time significantly reduced (p<0.05) the yield, pH and sucrose content of the sweatings by 79-84%, 32-33%, 76.5-80.8%, respectively. Fermentation time also significantly increased (p<0.05) the titratable acidity, total soluble solids, fructose, glucose, total sugar, citric acid, lactic acid, acetic acid and ascorbic acid contents of the sweatings by 5.6-6.0, 1.5-1.6, 2.4-2.6, 2.1-2.5, 1.0-1.1, 5.7-6.5, 2.4-2.6, 2.1-2.5 and 2.6-2.8 folds, respectively. However, turning intervals did not significantly affect (p>0.05) the physicochemical properties of the sweatings. High concentrations of sugars and organic acids allow the sweatings to have a balance of sweet and sour taste and they are suitable to be used in the production of syrup, soft drinks, jam, jelly, marmalade and vinegar.

 

Keywords: Fruit sweatings; mixing; organic acids; solid-state fermentation; sugars

 

ABSTRAK

Cecair penapaian yang dihasilkan pada peringkat awal penapaian buah rambutan dianggap sebagai sisa sampingan dan disingkirkan semasa penapaian. Pelupusan cecair penapaian yang banyak ke alam sekitar menyebabkan pencemaran. Selain itu, pelupusan cecair penapaian adalah amat membazirkan kerana cecair penapaian boleh ditransformasi kepada produk makanan yang lain. Namun demikian, ciri-ciri cecair penapaian perlu diketahui sebelum transformasi. Oleh itu, objektif kajian ini adalah untuk menentukan ciri-ciri fizikokimia cecair penapaian yang dipengaruhi oleh masa penapaian dan selang pengacauan yang berbeza semasa penapaian buah rambutan. Dalam kajian ini, buah rambutan yang telah dikopek ditapai selama 8 hari dan dikacau. Buah daripada kumpulan yang berbeza dikacau pada selang masa yang berbeza, iaitu setiap 24, 48 atau 72 jam. Cecair penapaian yang dihasilkan semasa proses penapaian diambil dan dikaji. Keputusan menunjukkan masa penapaian mengurangkan kandungan cecair penapaian, pH dan kandungan sukrosa sebanyak 79-84%, 32-33% dan 76.5-80.8% dengan signifikan (p<0.05). Masa penapaian juga menambahkan keasidan tertitrat, jumlah pepejal terlarut, fruktosa, glukosa, asid sitrik, asid laktik, asid asetik dan asik askorbik sebanyak 5.6-6.0, 1.5-1.6, 2.4-2.6, 2.1-2.5, 1.0-1.1, 5.7-6.5, 2.4-2.6, 2.1-2.5 dan 2.6-2.8 kali ganda dengan signifikan (p<0.05). Akan tetapi, selang pengacauan tidak membawa sebarang kesan signifikan (p>0.05) kepada cecair penapaian. Kandungan gula dan asid organik yang tinggi dalam cecair penapaian menyebabkan ia mempunyai rasa manis dan masam yang seimbang. Oleh itu, ia sesuai untuk digunakan dalam pemprosesan sirap, minuman ringan, jem, jeli, marmalade dan cuka.

 

Kata kunci: Asid organik; cecair penapaian buah; gula; penapaian keadaan pepejal; pengacauan

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*Corresponding author; email: hasanah@upm.edu.my