Cite Article

Physicochemical Properties of Xylitol Crystals from Oil Palm Empty Fruit Bunches Hydrolysate

Choose citation format

BibTeX

@article{IJASEIT11596,
   author = {Efri Mardawati and Nurul Annazhifah and Nandi Sukri and - Triyuliana and Edy Suryadi and Budi Mandra Harahap},
   title = {Physicochemical Properties of Xylitol Crystals from Oil Palm Empty Fruit Bunches Hydrolysate},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {10},
   number = {4},
   year = {2020},
   pages = {1646--1653},
   keywords = {crystallization; oil palm empty fruit bunches; seeding; temperature; xylitol.},
   abstract = {

Xylitol, a low-calorie sugar made up of five carbon atoms, had the valuable characteristics suitably applied for pharmaceutical and food industries. This sugar can be produced from oil palm empty fruit bunches (OPEFB) through hydrolysis and followed by fermentation. The xylitol in the fermentation broth requires the downstream process to obtain the final product with high purity and yield. Among a series of xylitol downstream process, crystallization becomes a critical step since this process determines the properties of final products. The objective of this study was to evaluate the effect of evaporation temperature (55°C and 70°C) and seeding addition (0%, 0.1%, 0.5%, 1 %) in the crystallization step on the physicochemical properties of xylitol crystals obtained from the OPEFB hydrolysate. The main evaluation criteria were crystal contents, purity, melting point, water content, hygroscopicity, solubility, caloric content, and crystal xylitol yield. The result showed that the crystal form obtained was relatively sticky and had lower purity than commercial ones because the concentration of xylitol solution increased after evaporation. The differences of physicochemical properties of the crystals such as the purity, porosity, yield and crystal form were influenced by evaporation temperature. The crystals formed by 70°C evaporation temperature produced the crystals with higher caloric value and purity, but it had lower hygroscopicity and moisture content than crystals formed by 55°C. However, the percentage of seeding gave an insignificant impact on xylitol crystal properties.

},    issn = {2088-5334},    publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},    url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=11596},    doi = {10.18517/ijaseit.10.4.11596} }

EndNote

%A Mardawati, Efri
%A Annazhifah, Nurul
%A Sukri, Nandi
%A Triyuliana, -
%A Suryadi, Edy
%A Harahap, Budi Mandra
%D 2020
%T Physicochemical Properties of Xylitol Crystals from Oil Palm Empty Fruit Bunches Hydrolysate
%B 2020
%9 crystallization; oil palm empty fruit bunches; seeding; temperature; xylitol.
%! Physicochemical Properties of Xylitol Crystals from Oil Palm Empty Fruit Bunches Hydrolysate
%K crystallization; oil palm empty fruit bunches; seeding; temperature; xylitol.
%X 

Xylitol, a low-calorie sugar made up of five carbon atoms, had the valuable characteristics suitably applied for pharmaceutical and food industries. This sugar can be produced from oil palm empty fruit bunches (OPEFB) through hydrolysis and followed by fermentation. The xylitol in the fermentation broth requires the downstream process to obtain the final product with high purity and yield. Among a series of xylitol downstream process, crystallization becomes a critical step since this process determines the properties of final products. The objective of this study was to evaluate the effect of evaporation temperature (55°C and 70°C) and seeding addition (0%, 0.1%, 0.5%, 1 %) in the crystallization step on the physicochemical properties of xylitol crystals obtained from the OPEFB hydrolysate. The main evaluation criteria were crystal contents, purity, melting point, water content, hygroscopicity, solubility, caloric content, and crystal xylitol yield. The result showed that the crystal form obtained was relatively sticky and had lower purity than commercial ones because the concentration of xylitol solution increased after evaporation. The differences of physicochemical properties of the crystals such as the purity, porosity, yield and crystal form were influenced by evaporation temperature. The crystals formed by 70°C evaporation temperature produced the crystals with higher caloric value and purity, but it had lower hygroscopicity and moisture content than crystals formed by 55°C. However, the percentage of seeding gave an insignificant impact on xylitol crystal properties.

%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=11596 %R doi:10.18517/ijaseit.10.4.11596 %J International Journal on Advanced Science, Engineering and Information Technology %V 10 %N 4 %@ 2088-5334

IEEE

Efri Mardawati,Nurul Annazhifah,Nandi Sukri,- Triyuliana,Edy Suryadi and Budi Mandra Harahap,"Physicochemical Properties of Xylitol Crystals from Oil Palm Empty Fruit Bunches Hydrolysate," International Journal on Advanced Science, Engineering and Information Technology, vol. 10, no. 4, pp. 1646-1653, 2020. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.10.4.11596.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Mardawati, Efri
AU  - Annazhifah, Nurul
AU  - Sukri, Nandi
AU  - Triyuliana, -
AU  - Suryadi, Edy
AU  - Harahap, Budi Mandra
PY  - 2020
TI  - Physicochemical Properties of Xylitol Crystals from Oil Palm Empty Fruit Bunches Hydrolysate
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 10 (2020) No. 4
Y2  - 2020
SP  - 1646
EP  - 1653
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - crystallization; oil palm empty fruit bunches; seeding; temperature; xylitol.
N2  - 

Xylitol, a low-calorie sugar made up of five carbon atoms, had the valuable characteristics suitably applied for pharmaceutical and food industries. This sugar can be produced from oil palm empty fruit bunches (OPEFB) through hydrolysis and followed by fermentation. The xylitol in the fermentation broth requires the downstream process to obtain the final product with high purity and yield. Among a series of xylitol downstream process, crystallization becomes a critical step since this process determines the properties of final products. The objective of this study was to evaluate the effect of evaporation temperature (55°C and 70°C) and seeding addition (0%, 0.1%, 0.5%, 1 %) in the crystallization step on the physicochemical properties of xylitol crystals obtained from the OPEFB hydrolysate. The main evaluation criteria were crystal contents, purity, melting point, water content, hygroscopicity, solubility, caloric content, and crystal xylitol yield. The result showed that the crystal form obtained was relatively sticky and had lower purity than commercial ones because the concentration of xylitol solution increased after evaporation. The differences of physicochemical properties of the crystals such as the purity, porosity, yield and crystal form were influenced by evaporation temperature. The crystals formed by 70°C evaporation temperature produced the crystals with higher caloric value and purity, but it had lower hygroscopicity and moisture content than crystals formed by 55°C. However, the percentage of seeding gave an insignificant impact on xylitol crystal properties.

UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=11596 DO - 10.18517/ijaseit.10.4.11596

RefWorks

RT Journal Article
ID 11596
A1 Mardawati, Efri
A1 Annazhifah, Nurul
A1 Sukri, Nandi
A1 Triyuliana, -
A1 Suryadi, Edy
A1 Harahap, Budi Mandra
T1 Physicochemical Properties of Xylitol Crystals from Oil Palm Empty Fruit Bunches Hydrolysate
JF International Journal on Advanced Science, Engineering and Information Technology
VO 10
IS 4
YR 2020
SP 1646
OP 1653
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 crystallization; oil palm empty fruit bunches; seeding; temperature; xylitol.
AB 

Xylitol, a low-calorie sugar made up of five carbon atoms, had the valuable characteristics suitably applied for pharmaceutical and food industries. This sugar can be produced from oil palm empty fruit bunches (OPEFB) through hydrolysis and followed by fermentation. The xylitol in the fermentation broth requires the downstream process to obtain the final product with high purity and yield. Among a series of xylitol downstream process, crystallization becomes a critical step since this process determines the properties of final products. The objective of this study was to evaluate the effect of evaporation temperature (55°C and 70°C) and seeding addition (0%, 0.1%, 0.5%, 1 %) in the crystallization step on the physicochemical properties of xylitol crystals obtained from the OPEFB hydrolysate. The main evaluation criteria were crystal contents, purity, melting point, water content, hygroscopicity, solubility, caloric content, and crystal xylitol yield. The result showed that the crystal form obtained was relatively sticky and had lower purity than commercial ones because the concentration of xylitol solution increased after evaporation. The differences of physicochemical properties of the crystals such as the purity, porosity, yield and crystal form were influenced by evaporation temperature. The crystals formed by 70°C evaporation temperature produced the crystals with higher caloric value and purity, but it had lower hygroscopicity and moisture content than crystals formed by 55°C. However, the percentage of seeding gave an insignificant impact on xylitol crystal properties.

LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=11596 DO - 10.18517/ijaseit.10.4.11596