Sains Malaysiana 47(9)(2018): 2047–2054

http://dx.doi.org/10.17576/jsm-2018-4709-12

 

Physicochemical, Antioxidant and Microbial Properties of Fresh Black Stem Sugarcane Juice with Addition of Calamansi Juice

(Sifat Fizikokimia, Antioksidan dan Mikrob Jus Tebu Segar Batang Hitam dengan Jus Calamansi)

 

NOOR AFIQAH MD NOOR, MAIZURA MURAD* & EFFARIZAH MOHD ESAH

 

School of Industrial Technology, Food Science and Technology Division, Universiti Sains Malaysia, 11800 USM Penang, Pulai Pinang, Malaysia

 

Received: 27 February 2018/Accepted: 16 May 2018

 

ABSTRACT

This study was designed to determine the physicochemical, antioxidant and microbial properties of fresh sugarcane juice with calamansi juice addition. The sugarcane that was used in the experiments was the black cane variety. Sugarcane pressed with and without their peel was juiced and added with calamansi juice before analysis was carried out. Standard method was used to analyse physicochemical properties such as pH, total soluble solids, acidity and colour of sugarcane juice. Total phenolic content (TPC), DPPH and FRAP assay were conducted for antioxidant properties. Total plate count and yeast and mould count were carried out for the microbiological tests. Two way analysis of variance (ANOVA) shows significant (p<0.05) difference on colour of sugarcane juiced after extracted with and without peel. There was no significant (p>0.05) difference shown for pH, acidity and total soluble solids of sugarcane juice pressed with and without peel. Sugarcane juice pressed with peel produced higher antioxidant value compared to sugarcane pressed without peel. However, sugarcane juice pressed without peeled showed a lower microbial count compared to sugarcane juice pressed with peel. Addition of calamansi juice, proved to have significant (p<0.05) effect on colour, antioxidant and microbial count of the sugarcane juices.

 

Keywords: Antioxidant; black cane; microbial; physicochemical; sugarcane juice

 

ABSTRAK

Kajian ini bertujuan untuk menentukan sifat fizikokimia, antioksidan dan mikrob tebu segar dengan penambahan jus calamansi. Tebu yang digunakan dalam uji kaji ini adalah daripada varieti tebu hitam. Tebu yang diperah dengan dan tanpa dikupas ditambah dengan jus calamansi sebelum analisis dijalankan. Kaedah piawaian telah digunakan untuk menganalisis sifat fizikokimia seperti pH, jumlah pepejal terlarut, keasidan dan warna jus tebu. Jumlah kandungan fenolik (TPC), DPPH dan asai FRAP dijalankan untuk sifat antioksidan. Kiraan jumlah plat dan yis serta kulapuk dijalankan untuk ujian mikrobiologi. Analisis dua hala varians (ANOVA) menunjukkan perbezaan signifikan (p<0.05) pada warna tebu yang diperah dengan dan tanpa dikupas. Tiada perbezaan signifikan (p>0.05) yang ditunjukkan bagi pH, keasidan dan jumlah pepejal terlarut jus tebu yang diperah dengan dan tanpa dikupas. Jus tebu yang diperah tanpa dikupas menghasilkan nilai antioksidan yang lebih tinggi berbanding dengan tebu yang diperah dengan kulit. Walau bagaimanapun, jus tebu yang diperah tanpa dikupas menunjukkan kiraan mikrob yang lebih rendah berbanding jus tebu yang diperah dengan kulit. Penambahan jus calamansi terbukti mempunyai kesan yang signifikan (p<0.05) terhadap warna, antioksidan dan kiraan mikrob ke atas jus tebu.

 

Kata kunci: Antioksidan; fizikokimia; jus tebu; mikrob; tebu hitam

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*Corresponding author; email: maizura@usm.my