PHYSICOCHEMICAL PROPERTIES OF RAMBUTAN SEED FAT

Authors

  • Nadya Hajar Department of Food Technology, Faculty of Applied Sciences, Universiti Teknologi MARA Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan
  • Naemaa Mohamad Department of Food Technology, Faculty of Applied Sciences, Universiti Teknologi MARA Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan
  • Azlin Tokiman Department of Food Technology, Faculty of Applied Sciences, Universiti Teknologi MARA Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan
  • Nursabrina Munawar Department of Food Technology, Faculty of Applied Sciences, Universiti Teknologi MARA Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan
  • Hasvenda Abdul Rahim Department of Business Management, Faculty of Business and Management, Universiti Teknologi MARA Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan
  • Najihah Sani Department of Food Technology, Faculty of Applied Sciences, Universiti Teknologi MARA Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan
  • Noorrashikin Azman Department of Food Technology, Faculty of Applied Sciences, Universiti Teknologi MARA Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan
  • Nor Amy Munirah Khudzari Department of Food Technology, Faculty of Applied Sciences, Universiti Teknologi MARA Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan
  • Fathin Khairunnisa Mayuddin Department of Food Technology, Faculty of Applied Sciences, Universiti Teknologi MARA Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan
  • Illiyina Syafinaz Nosarimy Department of Food Technology, Faculty of Applied Sciences, Universiti Teknologi MARA Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan
  • Noor Shahirah Md Yatim Department of Food Technology, Faculty of Applied Sciences, Universiti Teknologi MARA Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan
  • Mohamad Iqmal Abd Rashid Department of Food Technology, Faculty of Applied Sciences, Universiti Teknologi MARA Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan
  • Nur Shahieerah Shahrizan Department of Food Technology, Faculty of Applied Sciences, Universiti Teknologi MARA Cawangan Negeri Sembilan, Kampus Kuala Pilah, 72000 Kuala Pilah, Negeri Sembilan

Keywords:

Rambutan, Rambutan seed, Rambutan seed fat

Abstract

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.

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Published

2017-12-31

Issue

Vol. 5 No. 1 (2017): December 2017

Section

Archives

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