Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan
Nor Hayati Ibrahim
Food Science Department, Faculty of Agrotechnology and Food Science, University Malaysia Terengganu, 21030 Kuala Terengganu Terengganu, Malaysia
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
EFFECT OF PRETREATMENTS ON CHEMICAL AND ANTIOXIDANT PROPERTIES OF SKY FRUIT (Swietenia macrophylla) SEED OIL [Pengaruh Pra-perlakuan Terhadap Sifat Kimia dan Antioksidan Minyak Biji Buah Tunjuk Langit (Swietenia macrophylla)] Lau Chiew Ping; Nor Hayati Ibrahim; Hayati Mohd Yusof
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 2 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (420.786 KB) | DOI: 10.6066/jtip.2012.23.2.205

Abstract

The objective of this study was to investigate the effect of pretreatments on chemical and antioxidant properties of sky fruit (Swietenia macrohylla) seed oil. The seeds were treated with different heat pretreatments (roasting, steaming, and microwaving) and subsequently subjected to oil extraction by using a Bligh and Dyer method. It was found that different pretreatments significantly (p<0.05) affected yield and peroxide value of the extracted oils. However, no significant effect of pretreatment was observed on free fatty acid content of the seed oils. The oils exhibited significantly different levels of 1, 1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity due to different heat pretreatments. The results revealed that the mean percentages of DPPH scavenging activity of untreated (control) seed oil (87.69%) and steamed seed oil (83.40%) were significantly higher than those of roasted seed oil (75.71%) as well as the microwaved one (63.98%). In contrast, the pretreatments did not significantly affect total phenolic content (TPC) of the seed oils with the TPC mean values ranging from 0.016 to 0.022 mg/g (as gallic acid). Data gained from this study provided valuable information for edible oil industries in searching for alternative source of edible oil with medicinal benefits.
EXTRACTION AND CHARACTERIZATION OF MUCILAGE FROM LEAVES OF Pereskia bleo (ROSE CACTUS) [Ekstraksi dan Karakterisasi Getah Daun Kaktus Mawar (Pereskia bleo)] Ng Tze Hong; Nor Hayati Ibrahim
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 2 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (636.512 KB) | DOI: 10.6066/jtip.2012.23.2.210

Abstract

 Pereskia bleo (rose cactus) is a type of tropical herbs which has long been used for its medicinal benefits among Malays and is also known to contain complex polysaccharide called mucilage. In this study, mucilage from leaves of rose cactus was extracted by using distilled water or 0.14 M sodium hydroxide (NaOH) solution at three different temperatures (i.e. 50°C, 70°C or 90°C). There was a significant (p<0.05) interaction effect between type of medium used and temperature on yield of mucilage. Extraction using 0.14 M NaOH solution at 70°C provided the highest yield (2.55%) of mucilage as compared to other extraction conditions. The mucilage extracted with 0.14 M NaOH solution at 70°C was further characterized in terms of physicochemical properties and compared with arabic gum. The crude protein, moisture and ash content of the mucilage were 4.81%, 13.59% and 28.67% respectively. It possessed appreciable amount of elements such as calcium (48.96 mg/g sample), and potassium (15.58 mg/g sample). The pH value of the mucilage was 10.89 (alkaline) and it exhibited a clear thixotropic flow behavior with acceptable emulsion capacity (7.08%) and stability (7.31%) at 1% concentration. The colour of the mucilage and water holding capacity (WHC) was L*= 68.81, and 461.87 % respectively. These findings suggest that rose cactus mucilage could be an interesting functional food ingredient as it originated from a well-known medicinal plant though further study should be done in order to fully understand its potential as one of alternative food hydrocolloids.
Co-Authors Hayati Mohd Yusof Lau Chiew Ping Ng Tze Hong