THE CHARACTERISTICS OF SAGO FROND SAP FROM TWO SELECTED GROWTH STAGES; ANGKAT PUNGGUNG AND UPONG MUDA PALMS
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Published:
Oct 31, 2021
Keywords:
Sago frond, sago palm, Angkat punggung, starch, sugar, Upong muda
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Abstract
Sago frond is produced in abundance upon harvesting of the sago palms for starch extraction, hence need to be utilized and developed into beneficial products. In this study, the sap which contains sugars and starch is obtained by roller crushing the skinned frond for use as fermentation medium. Fronds from different growth stages (namely Angkat punggung and Upong muda) and different positions within the rosette (inner and outer circle) of the sago palm were studied. Based on the results, the outer circle frond of Upong muda palm gave the highest volume of sap at 290mL/kg which equivalent to 1600 mL/frond. On top of that, sago frond sap has an acidic pH, with glucose as major sugar component and contained various kinds of minerals like calcium, potassium and manganese. All fronds from different growth stages contain glucose between 28-68 g/L and xylose 21-29 g/L, respectively. After 21 days of storage, it can be concluded that the amount of reducing sugars and starch in all samples obtained from different growth stages remained almost unchanged from the original. Subsequently after this study, both fresh and stored sago frond sap can be used as a fermentation substrate without any modification.
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How to Cite
Nurazureen Matnin, Awang Adeni, D. S., Muhammad Norhelmi Ahmad, & Nurashikin Suhaili. (2021). THE CHARACTERISTICS OF SAGO FROND SAP FROM TWO SELECTED GROWTH STAGES; ANGKAT PUNGGUNG AND UPONG MUDA PALMS. Malaysian Journal of Science, 40(3), 43–53. https://doi.org/10.22452/mjs.vol40no3.4
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Original Articles
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References
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Awg-Adeni, D. S., Ahmad, M. N., & Bujang, K. B. (2018). Maximising production of prebiotic sugar (cellobiose) from sago frond. Malaysian Applied Biology Journal, 47 (1): 89-95.
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Kristiani, A., Abimanyu, H., Setiawan, A. H., Sudiyarmanto, & Aulia, F. (2013). Effect of pretreatment process by using diluted acid to characteristic of oil palm frond. Energy Procedia, 32: 183-189.
Miller, G. L. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry,31 (3): 426-428.
Mohamad, R., Mohamed, M. S., Suhaili, N., Salleh, M. M., & Arif, A. (2010). Kojic Acid: Applications and development of fermentation process for Production. Biotechnology and Molecular Biology Reviews, 5 (2): 24-37.
Nakamura, L. K. (1981). Lactobacillus amylovorus, a new starch-hydrolyzing species from cattle waste corn fermentation. International Journal of System Bacteriology, 31: 56-63.
Prati, P. and Moretti, R. H. (2010). Study of clarification process of sugar cane juice for consumption. Food, Science and Technology (Ciênc. Tecnol. Aliment., Campinas), 30 (3): 776-783.
Russell, I. (2003). Understanding Yeast Fundamentals. In The Alcohol Textbook: A reference for the beverage, fuel and industrial alcohol industries: (Jacques, K. A., Lyons, T. P., & Kelsall, D. R., ed.), pp. 85-120. Nottingham: University Press.
Singh, S., Gaikwad, K. & More, P. K. (2014). Spoilage of sugarcane juice: A problem in sugarcane industry. International Journal of Agricultural Engineering, 7 (1): 259-263.
Zahari, M. A. K., Zakaria, M. R., Ariffin, H., Mokhtar, M. N., Salihon, J., Shirai, Y. & Hassan, M. A. (2012). Renewable sugars from oil palm frond juice as an alternative: Novel fermentation feedstock for value-added products. Bioresource Technology, 110: 566-571.
Zeeman, S. C., Smith, S. M., & Smith, A. M. (2004). The breakdown of starch in leaves. New Phytologist, 163: 247-26.
Awg-Adeni, D. S., Bujang, K. B., Hassan, M. A. & Abd-Aziz, S. (2013). Recovery of glucose from residual starch of sago hampas for bioethanol production. Biomedical Research International (pp. 1-8).
Awg-Adeni, D. S., Ahmad, M. N., & Bujang, K. B. (2018). Maximising production of prebiotic sugar (cellobiose) from sago frond. Malaysian Applied Biology Journal, 47 (1): 89-95.
Bujang, K. B. (2014). Sago: A food and fuel alternative. Bioborneo 2014. Kuching, Sarawak: Sarawak Biodiversity Centre.
Department of Statistic Malaysia. (2012). Department of Agriculture Malaysia, Sarawak Branch. Report on Sago Export 2002- 2011, (pp. 4-5).
Department of Statistic Malaysia. (2015). Estimated area of sago by district 2009-2013. Page number 28-31. Retrieved December 24, 2015, from https://www.statistics.gov.my
Flach, M. (1997). Sago palm. Metroxylon sagu Rottb: Promoting the conservation and use of underutilized and neglected crops. Rome. Italy: International Plant Genetic Resource Institute.
Jong, F. S. (1995). Research for the development of sago palm (Metroxylon sagu Rottb.) cultivation in Sarawak, Malaysia. PhD thesis, Wageningen Agricultural University, the Netherlands, Jong Foh-Shoon, Department of Agriculture, Kuching, Sarawak, Malaysia.
Kosugi, A., Tanaka, R., Magara, K., Murata, Y., Arai, T., Sulaiman, O., … Mori, Y. (2010). Ethanol and lactic acid production using sap squeezed from oil palm trunks felled for replanting. Journal of Bioscience and Bioengineering, 110 (3): 322-5.
Kristiani, A., Abimanyu, H., Setiawan, A. H., Sudiyarmanto, & Aulia, F. (2013). Effect of pretreatment process by using diluted acid to characteristic of oil palm frond. Energy Procedia, 32: 183-189.
Miller, G. L. (1959). Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry,31 (3): 426-428.
Mohamad, R., Mohamed, M. S., Suhaili, N., Salleh, M. M., & Arif, A. (2010). Kojic Acid: Applications and development of fermentation process for Production. Biotechnology and Molecular Biology Reviews, 5 (2): 24-37.
Nakamura, L. K. (1981). Lactobacillus amylovorus, a new starch-hydrolyzing species from cattle waste corn fermentation. International Journal of System Bacteriology, 31: 56-63.
Prati, P. and Moretti, R. H. (2010). Study of clarification process of sugar cane juice for consumption. Food, Science and Technology (Ciênc. Tecnol. Aliment., Campinas), 30 (3): 776-783.
Russell, I. (2003). Understanding Yeast Fundamentals. In The Alcohol Textbook: A reference for the beverage, fuel and industrial alcohol industries: (Jacques, K. A., Lyons, T. P., & Kelsall, D. R., ed.), pp. 85-120. Nottingham: University Press.
Singh, S., Gaikwad, K. & More, P. K. (2014). Spoilage of sugarcane juice: A problem in sugarcane industry. International Journal of Agricultural Engineering, 7 (1): 259-263.
Zahari, M. A. K., Zakaria, M. R., Ariffin, H., Mokhtar, M. N., Salihon, J., Shirai, Y. & Hassan, M. A. (2012). Renewable sugars from oil palm frond juice as an alternative: Novel fermentation feedstock for value-added products. Bioresource Technology, 110: 566-571.
Zeeman, S. C., Smith, S. M., & Smith, A. M. (2004). The breakdown of starch in leaves. New Phytologist, 163: 247-26.