Optimisation of beef tenderisation by papaya juice using response surface methodology / Che Norhaslida Binti Che Ahmad

The purpose of this study was to investigate the usage of papaya (officinale Carica Papaya L.) on the tenderisation of beef. Papaya juice was diluted in the range of 100 to 20%. Physiochemical properties of papaya juice such as pH, pulp content, juice yield, cloudiness and total soluble solid were d...

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Main Author:	Che Ahmad, Che Norhaslida
Format:	Student Project
Language:	English
Published:	Faculty of Applied Sciences 2008
Subjects:	QK Botany
Online Access:	http://ir.uitm.edu.my/id/eprint/1036/ http://ir.uitm.edu.my/id/eprint/1036/1/PPb_CHE%20NORHASLIDA%20CHE%20AHMAD%20AS%2008_5.pdf

id	uitm-1036
recordtype	eprints
spelling	uitm-10362017-08-03T09:09:14Z http://ir.uitm.edu.my/id/eprint/1036/ Optimisation of beef tenderisation by papaya juice using response surface methodology / Che Norhaslida Binti Che Ahmad Che Ahmad, Che Norhaslida QK Botany The purpose of this study was to investigate the usage of papaya (officinale Carica Papaya L.) on the tenderisation of beef. Papaya juice was diluted in the range of 100 to 20%. Physiochemical properties of papaya juice such as pH, pulp content, juice yield, cloudiness and total soluble solid were determined by using pH meter, centrifuge, hand refractometer and uv-spectrometer respectively. It was found that the more diluted papaya juice, the higher values of pH and juice yield, but the percentage of pulp content, absorbance and total soluble solid were lower. By using Response Surface Methodology (RSM) of the MINITAB software version 14, experimental design could be created whereby test variables such as papaya juice concentration, temperature and time of immersion were used. Beef was immersed in different papaya juice concentrations and shaked in shaking water bath with temperature ranging 30oC to 70oC, for immersion times ranging from 5-25 minutes. The tenderisation of treated beef was immediately measured using Texture Analyser, TX-TA2i with P2N needle probe. The optimum conditions for beef tenderisation using papaya juice could be determined by response optimiser of response surface methodology. The highest increment tenderisation of beef treated with papaya juice was 77.5% in 91% papaya juice concentration, 39oC of immersion temperature and 6.8 minutes of immersion time. Faculty of Applied Sciences 2008 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/1036/1/PPb_CHE%20NORHASLIDA%20CHE%20AHMAD%20AS%2008_5.pdf Che Ahmad, Che Norhaslida (2008) Optimisation of beef tenderisation by papaya juice using response surface methodology / Che Norhaslida Binti Che Ahmad. [Student Project] (Unpublished)
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	QK Botany
spellingShingle	QK Botany Che Ahmad, Che Norhaslida Optimisation of beef tenderisation by papaya juice using response surface methodology / Che Norhaslida Binti Che Ahmad
description	The purpose of this study was to investigate the usage of papaya (officinale Carica Papaya L.) on the tenderisation of beef. Papaya juice was diluted in the range of 100 to 20%. Physiochemical properties of papaya juice such as pH, pulp content, juice yield, cloudiness and total soluble solid were determined by using pH meter, centrifuge, hand refractometer and uv-spectrometer respectively. It was found that the more diluted papaya juice, the higher values of pH and juice yield, but the percentage of pulp content, absorbance and total soluble solid were lower. By using Response Surface Methodology (RSM) of the MINITAB software version 14, experimental design could be created whereby test variables such as papaya juice concentration, temperature and time of immersion were used. Beef was immersed in different papaya juice concentrations and shaked in shaking water bath with temperature ranging 30oC to 70oC, for immersion times ranging from 5-25 minutes. The tenderisation of treated beef was immediately measured using Texture Analyser, TX-TA2i with P2N needle probe. The optimum conditions for beef tenderisation using papaya juice could be determined by response optimiser of response surface methodology. The highest increment tenderisation of beef treated with papaya juice was 77.5% in 91% papaya juice concentration, 39oC of immersion temperature and 6.8 minutes of immersion time.
format	Student Project
author	Che Ahmad, Che Norhaslida
author_facet	Che Ahmad, Che Norhaslida
author_sort	Che Ahmad, Che Norhaslida
title	Optimisation of beef tenderisation by papaya juice using response surface methodology / Che Norhaslida Binti Che Ahmad
title_short	Optimisation of beef tenderisation by papaya juice using response surface methodology / Che Norhaslida Binti Che Ahmad
title_full	Optimisation of beef tenderisation by papaya juice using response surface methodology / Che Norhaslida Binti Che Ahmad
title_fullStr	Optimisation of beef tenderisation by papaya juice using response surface methodology / Che Norhaslida Binti Che Ahmad
title_full_unstemmed	Optimisation of beef tenderisation by papaya juice using response surface methodology / Che Norhaslida Binti Che Ahmad
title_sort	optimisation of beef tenderisation by papaya juice using response surface methodology / che norhaslida binti che ahmad
publisher	Faculty of Applied Sciences
publishDate	2008
url	http://ir.uitm.edu.my/id/eprint/1036/ http://ir.uitm.edu.my/id/eprint/1036/1/PPb_CHE%20NORHASLIDA%20CHE%20AHMAD%20AS%2008_5.pdf
first_indexed	2023-09-18T22:45:22Z
last_indexed	2023-09-18T22:45:22Z
_version_	1777417188341186560

Optimisation of beef tenderisation by papaya juice using response surface methodology / Che Norhaslida Binti Che Ahmad

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