Sains Malaysiana 51(5)(2022): 1399-1410

http://doi.org/10.17576/jsm-2022-5105-11

Penghasilan Selulosa Bakteria daripada Kordial Minuman Tamat Tempoh dan Potensi Pengunaannya sebagai Gel Selulosa Anti-Pemerangan

(Production of Bacterial Cellulose from Expired Cordial Beverages and Their Potential Use as Anti-Bright Cellulose Gel)

FABIANA FRANCIS¹, ZUR AIN AQILLAH BINTI ZAKI¹ & NURUL AQILAH MOHD ZAINI^1,2,*

¹Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

²Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

Received: 3 September 2021/Accepted: 7 October 2021

ABSTRAK

Selulosa adalah polimer karbohidrat yang mudah diperoleh daripada sumber tumbuhan dan dihasilkan melalui proses fermentasi pelbagai jenis bakteria seperti Komagataeibacter xylinus. Walau bagaimanapun, selulosa bakteria mempunyai ketulenan dan kapasiti pegangan air yang lebih tinggi berbanding selulosa daripada sumber tumbuhan dan oleh itu, ia mempunyai potensi untuk digunakan sebagai gel selulosa aktif dalam industri makanan seperti gel anti-pemerangan. Minuman kordial yang telah tamat tempohnya merupakan media fermentasi yang baik bagi penghasilan selulosa bakteria kerana mengandungi kandungan gula yang tinggi dan sekaligus mengurangkan masalah pengurusan sisa minuman. Oleh itu, objektif kajian ini adalah untuk menghasilkan selulosa bakteria sebagai gel anti-pemerangan daripada minuman kordial yang yang telah tamat tempohnya dalam model jus epal segar. Tahap pertama kajian adalah membandingkan penghasilan selulosa bakteria daripada minuman kordial yang sudah tamat tempohnya tanpa dan dengan penambahan ekstrak yis. Hasil kajian menunjukkan minuman kordial dengan penambahan yis menghasilkan berat selulosa basah tertinggi iaitu 140 g/L, penurunan nilai pH sebanyak 1.72 dan penurunan kepekatan gula dan protein sebanyak 12.44 mg/mL dan 0.93 mg/mL selepas 14 hari fermentasi. Gel selulosa yang dihasilkan kemudiannya digunakan sebagai gel anti-pemerangan (penambahan 0.1% asid askorbik) pada peringkat kedua kajian ini. Hasil kajian menunjukkan bahawa indeks pemerangan dalam jus epal yang mengandungi gel selulosa anti-pemerangan telah berjaya mencegah pemerangan dalam jus epal segar (15.01) berbanding dengan indeks pemerangan dalam jus epal kawalan (25.58). Kesimpulannya, selulosa bakteria dapat dihasilkan daripada minuman kordial yang telah tamat tempohnya dan berpotensi sebagai gel anti-pemerangan bagi mengurangkan pemerangan enzim dalam jus epal segar.

Kata kunci: Gel anti-pemerangan; Komagataeibacter xylinus; minuman kordial tamat tempoh; selulosa bakteria

ABSTRACT

Cellulose is a carbohydrate polymer that is readily available from plant and produced by variety of bacteria such as Komagataeibacter xylinus through fermentation. However, bacterial cellulose has higher purity and water holding capacity than plant-based cellulose and can potentially be used as an active gel in food applications such as anti-browning gel. Expired cordial drinks could be an excellent fermentation medium for bacterial cellulose production due to its high sugar content and simultaneously mitigate wastewater issues. Therefore, the objective of this research was to produce bacterial cellulose as anti-browning gels from expired cordial drinks in fresh apple juice model system. The first stage of the study was to compare the production of bacterial cellulose from expired cordial drinks without and with the addition of yeast extract. Results of cordial with the addition of yeast extract showed the highest wet weight of cellulose with 140 g/L, decreased in pH value by 1.72, and decreased of sugar and protein concentrations by 12.44 mg/mL and 0.93 mg/mL, respectively, after 14 days. The produced cellulose pellicle was then used as anti-browning gel (addition of 0.1 % ascorbic acid) in the second stage of this study. Results showed that the browning index in apple juice containing the anti-browning cellulose gel has successfully prevented browning in apple juice (15.01) compared to the browning index in a control apple juice (25.58). In conclusion, bacterial cellulose can be produced from expired cordial drinks and has potential as an anti-browning gel to reduce enzymatic browning in fresh apple juice.

Keywords: Anti-browning gel; bacterial cellulose; expired cordial drinks; Komagataeibacter xylinus

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*Corresponding author; email: nurulaqilah@ukm.edu.my