Physicochemical properties of rambutan seed fat / Nadya Hajar [et al.]
Rambutan (Nephelium lappaceum L.) fruit is abundantly present in Malaysia. It is a seasonal fruit that present twice a year. It has short shelf life at ambient temperature has contributed to fruit wastage. Thus, the initiative of producing canned rambutan is an innovation that makes rambutan fruit...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Universiti Teknologi MARA, Negeri Sembilan
2017
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| Online Access: | https://ir.uitm.edu.my/id/eprint/29465/ |
| _version_ | 1848807239999029248 |
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| author | Mohamad, Naemaa Tokiman, Azlin Abdul Rahim, Hasvenda Munawar, Nursabrina Sani, Najihah Mayuddin, Fathin Khairunnisa Azman, Noorrashikin Nosarimy, Illiyina Syafinaz Md Yatim, Noor Shahirah Abd Rashid, Mohamad Iqmal Shahrizan, Nur Shahieerah |
| author_facet | Mohamad, Naemaa Tokiman, Azlin Abdul Rahim, Hasvenda Munawar, Nursabrina Sani, Najihah Mayuddin, Fathin Khairunnisa Azman, Noorrashikin Nosarimy, Illiyina Syafinaz Md Yatim, Noor Shahirah Abd Rashid, Mohamad Iqmal Shahrizan, Nur Shahieerah |
| author_sort | Mohamad, Naemaa |
| building | UiTM Institutional Repository |
| collection | Online Access |
| description | Rambutan (Nephelium lappaceum L.) fruit is abundantly present in Malaysia. It is a seasonal fruit that present twice a year. It has short shelf life at ambient temperature has contributed to fruit wastage. Thus, the initiative of producing canned rambutan is an innovation that makes
rambutan fruit available throughout the year. The canned rambutan industry leaves large amount of rambutan seed. This study focused on utililization of rambutan seed as valuable product which is Rambutan Seed Fat (RSF). The RSF was extracted using Soxhlet Extraction method for 8 hours. The objective of this study was to determine the physicochemical properties of RSF: melting point (°C), Refractive Index (RI), Total Carotene Content (TCC), water activity (Aw), acid value (AV), peroxide value (PV) and saponification value (SV). The results showed that: 38.00±1.00 – 48.83±1.61°C melting point, 1.46±0.00 RI, 1.18±0.06 mg/kg TCC, 0.4721±0.0176 Aw, 1.2162±0.1520 mg KOH/g AV, 9.6000±0.4000 g/g PV and 146.8040±18.0182 mg KOH/g SV, respectively. According to the results, RSF showed high industrial potential as cocoa butter replacement in chocolates and cosmetics production as the physicochemical properties of RSF is quite similar to cocoa butter. |
| first_indexed | 2025-11-14T22:39:40Z |
| format | Article |
| id | uitm-29465 |
| institution | Universiti Teknologi MARA |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T22:39:40Z |
| publishDate | 2017 |
| publisher | Universiti Teknologi MARA, Negeri Sembilan |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | uitm-294652020-04-14T04:55:39Z https://ir.uitm.edu.my/id/eprint/29465/ Physicochemical properties of rambutan seed fat / Nadya Hajar [et al.] joa Mohamad, Naemaa Tokiman, Azlin Abdul Rahim, Hasvenda Munawar, Nursabrina Sani, Najihah Mayuddin, Fathin Khairunnisa Azman, Noorrashikin Nosarimy, Illiyina Syafinaz Md Yatim, Noor Shahirah Abd Rashid, Mohamad Iqmal Shahrizan, Nur Shahieerah Seeds. Seed technology Fruit and fruit culture Food processing and manufacture Rambutan (Nephelium lappaceum L.) fruit is abundantly present in Malaysia. It is a seasonal fruit that present twice a year. It has short shelf life at ambient temperature has contributed to fruit wastage. Thus, the initiative of producing canned rambutan is an innovation that makes rambutan fruit available throughout the year. The canned rambutan industry leaves large amount of rambutan seed. This study focused on utililization of rambutan seed as valuable product which is Rambutan Seed Fat (RSF). The RSF was extracted using Soxhlet Extraction method for 8 hours. The objective of this study was to determine the physicochemical properties of RSF: melting point (°C), Refractive Index (RI), Total Carotene Content (TCC), water activity (Aw), acid value (AV), peroxide value (PV) and saponification value (SV). The results showed that: 38.00±1.00 – 48.83±1.61°C melting point, 1.46±0.00 RI, 1.18±0.06 mg/kg TCC, 0.4721±0.0176 Aw, 1.2162±0.1520 mg KOH/g AV, 9.6000±0.4000 g/g PV and 146.8040±18.0182 mg KOH/g SV, respectively. According to the results, RSF showed high industrial potential as cocoa butter replacement in chocolates and cosmetics production as the physicochemical properties of RSF is quite similar to cocoa butter. Universiti Teknologi MARA, Negeri Sembilan 2017 Article PeerReviewed text en https://ir.uitm.edu.my/id/eprint/29465/1/29465.pdf Mohamad, Naemaa and Tokiman, Azlin and Abdul Rahim, Hasvenda and Munawar, Nursabrina and Sani, Najihah and Mayuddin, Fathin Khairunnisa and Azman, Noorrashikin and Nosarimy, Illiyina Syafinaz and Md Yatim, Noor Shahirah and Abd Rashid, Mohamad Iqmal and Shahrizan, Nur Shahieerah (2017) Physicochemical properties of rambutan seed fat / Nadya Hajar [et al.]. (2017) Journal of Academia <https://ir.uitm.edu.my/view/publication/Journal_of_Academia.html>, 5 (1). pp. 82-91. ISSN 2289-6368 https://nsembilan.uitm.edu.my/joacns/ |
| spellingShingle | Seeds. Seed technology Fruit and fruit culture Food processing and manufacture Mohamad, Naemaa Tokiman, Azlin Abdul Rahim, Hasvenda Munawar, Nursabrina Sani, Najihah Mayuddin, Fathin Khairunnisa Azman, Noorrashikin Nosarimy, Illiyina Syafinaz Md Yatim, Noor Shahirah Abd Rashid, Mohamad Iqmal Shahrizan, Nur Shahieerah Physicochemical properties of rambutan seed fat / Nadya Hajar [et al.] |
| title | Physicochemical properties of rambutan seed fat / Nadya Hajar [et al.] |
| title_full | Physicochemical properties of rambutan seed fat / Nadya Hajar [et al.] |
| title_fullStr | Physicochemical properties of rambutan seed fat / Nadya Hajar [et al.] |
| title_full_unstemmed | Physicochemical properties of rambutan seed fat / Nadya Hajar [et al.] |
| title_short | Physicochemical properties of rambutan seed fat / Nadya Hajar [et al.] |
| title_sort | physicochemical properties of rambutan seed fat / nadya hajar [et al.] |
| topic | Seeds. Seed technology Fruit and fruit culture Food processing and manufacture |
| url | https://ir.uitm.edu.my/id/eprint/29465/ https://ir.uitm.edu.my/id/eprint/29465/ |