Sains Malaysiana 49(2)(2020): 283-291

http://dx.doi.org/10.17576/jsm-2020-4902-06

Effects of Different Preservation Treatments on Nutritional Profile on Juices from Different Sugar Cane Varieties

(Kesan Rawatan Pengawetan Berbeza pada Profil Nutrisi Jus daripada Pelbagai Variasi Tebu)

NUSRAH MANSOR, SHAZINI RAMLI, SITI HAJAR AZHARI & MUHAMAD HAFIZ ABD RAHIM*

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

Diserahkan: 2 Mei 2019/Diterima: 25 Oktober 2019

ABSTRACT

The commercialisation of sugarcane juice is limited due to its rapid quality degradation. This study was conducted to determine the effect of High Pressure Processing (HPP) and High Pressure Homogenisation (HPH) on physicochemical, antioxidant properties and microbiological quality of red sugarcane juice. The red sugarcane juice samples, Kapur, Madu, Serai and Ragnar were subjected to HPP and HPH at 300 MPa for 2 and 5 min before the analysis was performed. Initial brix content, polyphenol oxidase (PPO) and nutritional content of sugarcane juice values of showed that Madu juice contained the highest total phenolic content (TPC) and antioxidant properties (FRAP and DPPH radical scavenging assay) amongst all variants. HPP-treated juice showed no significant difference to the untreated juice in terms of physicochemical properties (total soluble solid, pH and colour), microbial count and polyphenoloxidase activity. In contrast, HPH showed significant decrease in microbial load and polyphenoloxidase activity. The sugar cane juice subjected to HPP and HPH for 5 min showed significant increase and significant decrease, respectively, in term of TPC as compared to untreated sample. In conclusion, HPP appears to be an effective approach to retain TSS, pH and colour of the red sugarcane juice, while increasing the antioxidant quantity which is desirable in the commercialisation of the juice. However, HPH is a better method to reduce PPO activity and microbial load, thus beneficial in reducing the browning process and potentially extending the shelf life.

Keywords: High pressure homogenization; high pressure processing; red sugarcane juice

ABSTRAK

Pengkomersialan jus tebu adalah terhad kerana kemerosotan kualiti yang cepat. Kajian ini dijalankan bagi menentukan kesan Pemprosesan Tekanan Tinggi (HPP) dan Homogenisasi Tekanan Tinggi (HPH) terhadap sifat fizikokimia, antioksidan dan kualiti mikrobiologi jus tebu merah. Jenis jus tebu merah yang terpilih iaitu Kapur, Madu, Serai dan Ragnar telah dirawat HPP dan HPH pada 300 MPa selama 2 dan 5 min sebelum analisis dilakukan. Analisis kandungan brix awal, polifenol oksida (PPO) dan nilai kandungan nutrisi jus tebu menunjukkan bahawa jus Madu mengandungi jumlah kandungan fenolik tertinggi (TPC) dan sifat antioksidan tertinggi (asai FRAP dan asai perencatan radikal DPPH) dalam kalangan semua varians. Jus yang dirawat HPP tidak menunjukkan perbezaan yang ketara terhadap jus yang tidak dirawat daripada segi sifat fizikokimia (jumlah larut pepejal, pH dan warna), kiraan mikrob dan aktiviti polifenol oksidase. Sebaliknya, HPH menunjukkan penurunan ketara dalam aktiviti mikrob dan aktiviti polifenol oksidase. Jus tebu yang dirawat HPP dan HPH selama 5 minit masing-masing menunjukkan peningkatan dan penurunan yang ketara daripada segi TPC berbanding sampel yang tidak dirawat. Kesimpulannya, HPP dilihat berkesan untuk mengekalkan TSS, pH dan warna jus tebu merah, sambil meningkatkan kuantiti antioksidan yang diinginkan dalam mengkomersialkan jus. Walau bagaimanapun, HPH adalah kaedah yang lebih baik untuk mengurangkan aktiviti PPO dan beban mikrob, dengan itu memberi manfaat dalam mengurangkan proses pemerangan dan berpotensi memanjangkan jangka hayat.

Kata kunci: Homogenisasi tekanan tinggi; jus tebu merah; pemprosesan tekanan tinggi

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*Pengarang untuk surat-menyurat; email: muhdhafiz@upm.edu.my