Physicochemical, antioxidant and microbial properties of fresh black stem sugarcane juice with addition of calamansi juice

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 (Saccharum officinarum). Sugarcane pressed with and without their peel was...

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Main Authors:	Noor Afiqah Md Noor, Maizura Murad, Effarizah Mohd Esah
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2018
Online Access:	http://journalarticle.ukm.my/12393/ http://journalarticle.ukm.my/12393/ http://journalarticle.ukm.my/12393/1/12%20Noor%20Afiqah%20Md%20Noor%20%28new%29.pdf

id	ukm-12393
recordtype	eprints
spelling	ukm-123932018-12-07T23:27:04Z http://journalarticle.ukm.my/12393/ Physicochemical, antioxidant and microbial properties of fresh black stem sugarcane juice with addition of calamansi juice Noor Afiqah Md Noor, Maizura Murad, Effarizah Mohd Esah, 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 (Saccharum officinarum). 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 analyses. Two way analysis of variance (ANOVA) shows significant (p<0.05) difference on colour of sugarcane juiced after extraction with and without peel. There were 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. The addition of calamansi juice proved to have significant (p<0.05) effect on colour, antioxidant and microbial count of the sugarcane juices. Penerbit Universiti Kebangsaan Malaysia 2018-09 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/12393/1/12%20Noor%20Afiqah%20Md%20Noor%20%28new%29.pdf Noor Afiqah Md Noor, and Maizura Murad, and Effarizah Mohd Esah, (2018) Physicochemical, antioxidant and microbial properties of fresh black stem sugarcane juice with addition of calamansi juice. Sains Malaysiana, 47 (9). pp. 2047-2054. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol47num9_2018/contentsVol47num9_2018.html
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	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 (Saccharum officinarum). 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 analyses. Two way analysis of variance (ANOVA) shows significant (p<0.05) difference on colour of sugarcane juiced after extraction with and without peel. There were 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. The addition of calamansi juice proved to have significant (p<0.05) effect on colour, antioxidant and microbial count of the sugarcane juices.
format	Article
author	Noor Afiqah Md Noor, Maizura Murad, Effarizah Mohd Esah,
spellingShingle	Noor Afiqah Md Noor, Maizura Murad, Effarizah Mohd Esah, Physicochemical, antioxidant and microbial properties of fresh black stem sugarcane juice with addition of calamansi juice
author_facet	Noor Afiqah Md Noor, Maizura Murad, Effarizah Mohd Esah,
author_sort	Noor Afiqah Md Noor,
title	Physicochemical, antioxidant and microbial properties of fresh black stem sugarcane juice with addition of calamansi juice
title_short	Physicochemical, antioxidant and microbial properties of fresh black stem sugarcane juice with addition of calamansi juice
title_full	Physicochemical, antioxidant and microbial properties of fresh black stem sugarcane juice with addition of calamansi juice
title_fullStr	Physicochemical, antioxidant and microbial properties of fresh black stem sugarcane juice with addition of calamansi juice
title_full_unstemmed	Physicochemical, antioxidant and microbial properties of fresh black stem sugarcane juice with addition of calamansi juice
title_sort	physicochemical, antioxidant and microbial properties of fresh black stem sugarcane juice with addition of calamansi juice
publisher	Penerbit Universiti Kebangsaan Malaysia
publishDate	2018
url	http://journalarticle.ukm.my/12393/ http://journalarticle.ukm.my/12393/ http://journalarticle.ukm.my/12393/1/12%20Noor%20Afiqah%20Md%20Noor%20%28new%29.pdf
first_indexed	2023-09-18T20:02:30Z
last_indexed	2023-09-18T20:02:30Z
_version_	1777406942571921408

Physicochemical, antioxidant and microbial properties of fresh black stem sugarcane juice with addition of calamansi juice

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