Effects of Sterilisation Methods on Storage of Liquid Nipah Sugar

• Main Author: Chin, Pei She
• Format: Final Year Project Report
• Language: English; English
• Published: Universiti Malaysia Sarawak (UNIMAS) 2018
• Subjects: Q Science (General); SB Plant culture
• Online Access: http://ir.unimas.my/id/eprint/35392/1/Effects%20of%20Sterilisation%20Methods%20on%20Storage%20of%20Liquid%20Nipah%20Sugar%C2%A0%2824pgs%29.pdf; http://ir.unimas.my/id/eprint/35392/4/Effects%20of%20Sterilisation..ft.pdf; http://ir.unimas.my/id/eprint/35392/

Nypa fruticans is a species of palm native that grows in the soft mud and riverbanks. Brown Nipah Sugar (BNS) or commonly known as Gula Apong is a product produced from the nipah sap of Nypa fruticans where the nipah sap was boiled for 5-6 hours to produce BNS. They were collected from Kg Pinggan Jaya and Pusa, Sarawak. BNS was diluted with sterilized distilled water at ratio of 1:10 to produce Liquid Brown Nipah Sugar (LBNS). The LBNS was stored in different conditions after given different sterilization treatments to determine the storage analysis of LBNS. The pH, reducing sugar, ethanol contents and microbial contents over storage time was studied where the LBNS that stored in cold room, 4°C have a longer shelf life if compared to room temperature, ±25°C. Treatment of autoclave was more efficient compared to untreated, microwave and boiling as the LBNS that being autoclaved and stored in cold room, 4°C have constant concentration of glucose which is 30 g/L throughout the storage time. An autoclaved LBNS also have a suitable pH which is 5.0 where the condition is not favorable for the microbes to grow as the microbial contents for treatment autoclave is lower than the untreated LBNS, microwave and boiled LBNS. Then, as the concentration of glucose in autoclaved LBNS stored in cold room is constant, the ethanol contents also remain low which is 1.215 g/L over the 5 days of storage time.