Sains Malaysiana 52(2)(2023): 477-485
http://doi.org/10.17576/jsm-2023-5202-12
Kesan Penyahpahitan menggunakan Asid terhadap Ciri Jus Peria (Momordica charantia)
(Effects of Debittering using Acid on the Properties of Bitter Gourd (Momordica charantia) Juice)
CHRISTINE
TEE MEI QUIN1, MUHAMMAD AFWAN AIDIL ABDUL JAMIL1, NURUL
AQILAH MOHD ZAINI1,2 & MOHAMAD YUSOF MASKAT1,2,*
1Jabatan Sains Makanan, Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia, 43600 UKM Bangi,
Selangor Darul Ehsan, Malaysia
2Pusat Inovasi Teknologi Konfeksi, Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia
Diserahkan: 24 Jun 2022/Diterima: 22 Disember 2022
Abstrak
Kajian ini dijalankan untuk menentukan kesan penggunaan jenis dan kepekatan asid terhadap ciri fizikokimia dan sensori jus peria semasa penyahpahitan. Sembilan perlakuan telah dikaji yang terdiri daripada kawalan dan lapan gabungan perlakuan menggunakan dua jenis asid iaitu asid askorbik dan asid sitrik dengan 0.1 M asid telah ditambah kepada jus peria pada 1.64, 3.23, 4.76 dan 6.67%
(v/v). Parameter yang diukur adalah pH, kekeruhan, kandungan vitamin C, aktiviti antioksidan (2,2-difenil-1-pikrilhidrazil) dan kandungan jumlah polifenol. Penilaian sensori juga dijalankan. Keputusan menunjukkan penurunan nilai pH, manakala kekeruhan meningkat dengan peningkatan kepekatan asid. Pencampuran asid sitrik kepada jus peria telah menurunkan nilai pH dan meningkatkan kekeruhan jus dengan signifikan berbanding dengan asid askorbik (p<0.05). Penambahan asid sitrik juga menurunkan aktiviti antioksidan jus peria secara signifikan (p<0.05). Penambahan asid askorbik pula meningkatkan kandungan vitamin C dan kandungan jumlah polifenol jus peria secara signifikan (p<0.05). Penerimaan keseluruhan bagi jus peria yang telah dicampur dengan asid sitrik lebih tinggi (p<0.05) berbanding jus yang dicampur dengan asid askorbik melainkan untuk sampel dengan penambahan 3.23% dan 6.67% asid askorbik. Pencampuran asid sitrik juga telah meningkatkan penerimaan kepahitan secara signifikan (p<0.05). Kesimpulannya, kajian menunjukkan asid sitrik lebih sesuai digunakan berbanding asid askorbik untuk penyahpahitan jus peria.
Kata kunci: Fizikokimia; penyahpahitan; peria; sensori
Abstract
This study was carried out to determine the effects of acid type and
concentration on the physicochemical and sensory properties of bitter gourd
juice during debittering. Nine treatments were
studied comprising of control and eight combinations of treatments using two
types of acids which were ascorbic and citric acid where 0.1 M acid was added
to bitter gourd juice at 1.64, 3.23, 4.76 and 6.67% (v/v). The parameters that
were measured were pH, turbidity, vitamin C content, antioxidant activity
(2,2-diphenyl-1-picrylhydrazyl) and total polyphenol content. Sensory
evaluation was also conducted. Results showed reduction in pH, while turbidity
increased with increasing acid concentration. The addition of citric acid to
bitter gourd juice lowered the pH and increased turbidity significantly
compared to ascorbic acid (p<0.05). Addition of citric acid also reduced the
antioxidant activity of bitter gourd juice significantly (p<0.05). Addition
of ascorbic acid increased vitamin C content and total polyphenol content of
the bitter gourd juice significantly (p<0.05). The overall acceptance of the
bitter gourd juice added with citric acid was higher compared to juice added
with ascorbic acid except for samples added with 3.23% and 6.67% ascorbic acid.
Addition of citric acid also increased the acceptance of bitterness
significantly (p<0.05). In conclusion, this study showed that citric acid
was more suitable compared to ascorbic acid to be used for debittering of bitter gourd juice.
Keywords: Bitter
gourd; debittering; physicochemical; sensory
RUJUKAN
Abascal, K. & Yarnell,
E. 2005. Using bitter melon to treat diabetes. Alternative Complement
Therapy Medicine 11: 179-184.
Aghajanzadeh, S., Kashaninejad,
M. & Ziaiifar, A.M. 2017. Cloud stability of sour
orange juice as affected by pectin methylesterase during com up time: Approached through fractal dimension. International Journal of Food Properties 20(53): 2508-2519.
Aminah,
A. 2004. Prinsip Penilaian Sensori. Ed. ke-2. Bangi: Universiti
Kebangsaan Malaysia.
Anila, L. &
Vijayalakshmi, N.R. 2000. Beneficial effects of flavonoids from Sesamum
indicum, Emblica officinalis and Momordica charantia. Phytotherapy
Research 14: 592-595.
AOAC. 1990. Official Methods of
Analysis of the Association of Official Analytical Chemists. Ed. ke-15. Arlington VA:
Association of Official Analytical Chemists. hlm.
1058-1059.
Aziz,
N.S., Seng, N.S.S. & Wan Aida, W.M. 2021. Efficacy of different solvent for
oleoresin extraction and physicochemical properties of white pepper produced
via water retting. Sains Malaysiana 50(3): 677-689.
Brillouet, J.M., Pellerin, P., Doco, T., Vidal, S., Williams, P. & Oneill,
M.A. 1996. Structural characterization of red wine RhamnoGalacturonan II. Carbohydrate Research 290(2):
183-197.
Combs, G.F. 2008. The Vitamins: Fundamental Aspects in
Nutrition and Health. 3rd ed. Elsevier.
Deshaware, S., Gupta, S., Singhal, R.S., Joshi, M. & Varyar, P.S. 2018. Debittering of bitter gourd juice using β-cyclodextrin:
Mechanism and effect on antidiabetic potential. Food Chemistry 262: 78-85.
Du,
G., Li, M., Ma, F. & Liang, D. 2009. Antioxidant capacity and the
relationship with polyphenol and Vitamin C in Actinidia fruits. Food
Chemistry113: 557-562.
Erkan, N. Ayranci, G. & Ayranci, E. 2008. Antioxidant activities of rosemary (Rosmarinus officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol. Food Chemistry 110:76-82.
George,
S., Brat, P., Alter, P. & Amiot, M.J. 2005. Rapid
determination of polyphenols and vitamin C in plant-derived products. Journal of Agricultural and Food Chemistry 53(5): 1370-1373.
Haslaniza, H., Saiful,
I.Z., Wan Aida, W.M. & Maskat, M.Y. 2018
Characterizing the deacidification adsorption model
of organic acids and phenolic compounds of noni extract using weak base ion
exchanger. Journal of Chemistry 2018:
1-10.
Khorairi, A.N.S.A., Hashim,
H. & Maskat, M.Y. 2021. Kesan penyahasidan dan penambahan perisa lemon terhadap ciri antioksidan ekstrak mengkudu. Sains Malaysiana 50(4): 1017-1025.
Leong, L.P. & Shui, G. 2002. An investigation of antioxidant capacity of
fruits in Singapore markets. Food
Chemistry 76: 69-75.
Mohamed, R., Abdullah, A.,
Yap, K.C. & Wan Mustapha, W.A. 2019. Comparative study of flavor
precursors, volatile compounds and sensory between Malaysian and Ghanaian cocoa
beans. Sains Malaysiana 48(3): 589-598.
Norfaizal, G.M., Noraini, T., Latiff,
A., Masrom, H., Salmaniza,
S. & Nurshahidah, M.R. 2017. Leaf anatomy and
micromorphology of Cardiospermum halicacabum L. (Sapindaceae). Malayan Nature Journal 69(2).
Quoc, A.L., Lamarche, F. & Makhlouf, J. 2000. Acceleration of pH variation in cloudy
apple juice using electrodialysis with bipolar
membranes. J. Agric. Food Chem. 48:
2160-2166.
Rashima, R.S., Maizura,
M. & Uthumporn, U. 2017. Effects of debittering treatments on the physical properties and
antioxidant capacity of bitter gourd extracts. Advance Journal of Food Science and Technology 13(6): 253-261.
Rashima, R.S., Maizura,
M., Kang, W.M., Fazilah, A. & Tan, L.X. 2017.
Influence of sodium chloride treatment and polysaccharides as debittering agent on the physicochemical properties,
antioxidant capacity and sensory characteristics of bitter gourd (Momordica charantia)
juice. Journal of Food Science and
Technology 54(1): 228-235.
Redzuan, R.A., Mahadi,
N.M., Abdul Murad, A.M., Kamaruddin, S. & Abu
Bakar, F.D. 2019. Targeted selection of amino acid residues to create variant
libraries of Glaciozyma antartica proline iminopeptidase. AIP Conferrence Proceedings. hlm. 1-5.
Ryan, E.M.,
Duryee, M.N., Hollins, A., Dover, S.K., Pimucello, S., Sayles, H., Real, K.D.,
Hunter, C.D., Thiele, G.M. & Mikuls, T.R. 2019. Antioxidant properties of
citric acid interfere with the uricase-based measurement of circulating uric
acid. Journal of Pharmaceutical and
Biomedical Analysis 5(164): 460-466.
Sin, H.N., Yusof,
S., Sheikh Abdul Hamid, N. & Rahman, R. Abd.
2006. Optimization of enzymatic clarification of sapodilla juice using response
surface methodology. Journal of Food Engineering 73: 313-319.
SIRIM. 1989. Specification
for Fresh Bitter Gourd. Shah Alam: Standards and Industrial Research
Institute of Malaysia.
Tan, M.J., Ye,
J.M., Turner, N., Hohnen-Behrens, C., Ke, C.Q., Tang, C.P., Chen, T., Weiss, H.C., Gesing, E.R., Rowland, A., James, D.E. & Ye, Y. 2008.
Antidiabetic activities of triterpenoids isolated from bittr melon associated with activation of the AMPK pathway. Chemistry & Biology 15: 263-273.
Taylor,
S.L. 2009. Advances in Food and Nutrition
Research. 1st edition. Elsevier.
Trefil, S. 2003. The
Nature of Science: An A-Z Guide to the Laws and Principles Governing Our
Universe. 1st ed. Mariner Books.
Trierweiler, B., Frechen, M.A., Soukup, S.T., Egert, B., Baldermann, S., Sanguansil, S., McCreight, J.D., Kulling, S.E. & Dhillon,
N.P.S. 2019. Bittergourd, Momordica charantia L., breeding lines differ in secondary
metabolite content according to market type. Journal of Applied Botany and
Food Quality 92: 105-115.
Walstra, P. 2002. Physical Chemistry of Foods. 1st ed. Boca Raton: CRC Press.
Wang, Y.H., Avula, B.,
Liu, Y. & Khan, I.A. 2008. Determination and quantitaion of five
Cucurbitane triterpenoids in Momordica
charantia by reversed-phase high-performance liquid chromatography with
evaporative light scattering detection. Journal
of Chromatographic Science 46: 1333-1336.
Wlodarska, K.,
Pawlak-Lemanska, K., Gorecki, T. & Sikorska, E. 2019. Factors influencing
consumers’ perceptions of food: A study of apple juice using sensory and visual
attention methods. Foods 8(545):
1-13.
*Pengarang untuk surat-menyurat; email: yusofm@ukm.edu.my
|