EXTRACTION OF SUGAR FROM DURIAN PEEL
MARA JUNIOR SCIENCE COLLEGE MERSING
MOHAMAD AKMAL ARIF BIN MOHAMAD IDRIS
MUHAMMAD ZULHILMI BIN ROSMAN
NUR ATIKAH BINTI A. RAHMAN
THIS THESIS IS TO FULFILL THE REGULATION OF YOUNG SCIENTIST
MARA JUNIOR SCIENCE COLLEGE (MJSC)
BIOCHEMISTRY CATEGORY
MARA JUNIOR SCIENCE COLLEGE
MERSING
22 JUNE 2007
MARA JUNIOR SCIENCE COLLEGE MERSING
PROJECT ADVISOR’S CERTIFICATION
This project are reported by,
MOHAMAD AKMAL ARIF BIN MOHAMAD IDRIS
…………………….
( )
MUHAMMAD ZULHILMI BIN ROSMAN NUR ATIKAH BINTI A. RAHMAN
……………………. …………………….
( ) ( )
Received as participate in Scientist’ Disbud exhibition programme of
MARA Junior Science College
Project’s Advisors : …………………………..
(Cik Nor Azaliani bt Johar )
Date : ……………………………
“I concede that this work is done by my-self, except for every side of information and
abridgement,
are been given source of every type of them.
Signature : …………………
Writer’s Name : …………………
Date : …………………
Signature : …………………
Writer’s Name : …………………
Date : …………………
Signature : …………………
Writer’s Name : …………………
Date : …………………
Dedication
‘For those that has been scarified too much for us’
Not forget, our Teacher’s Advisor, Miss Nor Azaliani
Who was gave a lot of supports and knowledgeable,
Including the most love, fellow friends,
Farahwaheda, Taufik, Arif, Khairul, Khairel and Ismail. .
APPRECIATION
I want to appreciate a million of grateful to our most lover project’s advisor, Miss Nor
Azaliani Bt Johar in top of the given punishment, support and advise along this research of
period holding. All type of conducy given are useful for the success of this project.
Thousand of gratitude also to Ms.Hanim binti Awab, Senior lecturer of chemistry
department, in Science Faculty of Universiti Teknologi Malaysia with all the staff and lab’s
helper that has been give us a lot of knowledge and support.
Last but not least, penghargaan ditujukan kepada sesiapa yang telah terlibat secara langsung
mahupun tidak langsung yang membantu melaksanakan projek ini.
ABSTRACT
This research was done as to find another alternative to extract sugar. As we know
sugar caane is the main source to produce sugar.Therefore some method was used to extract
sugar from durian peel.Before start our research we had studied the content of durian peel and
how the sugar was produce. After the research ,we had recorded the result to determine the
sugar content in the durian peel.
CONTENTS
Title Page
Certification of the project advisor i Certification ii Dedicated iii Appreciation iv Abstract v
Contents vi List of symbols vii Chapter 1 : Introduction 1 Chapter 2 : Method 6 Chapter 3 : Result and Discussion 15 Chapter 4 : Conclusion 17 Reference 19 Enclosure 20
List of Symbol
Symbol Meaning˚C Degree celciusmL MililitreM molarityg GramV Volume
CHAPTER 1
INTRODUCTION
CHAPTER 1 : INTRODUCTION
1.1 PROBLEM STATEMENT
Sugar is the important substance in our daily life. Most of the sugar are used in the food
industry such as baking cake, make ice-cream, carbonated drinks, chocolate and others.
Almost of the sugar are obtained from sugar cane. As to variety the source of sugar making,
we had find an alternative that durian peel has a high potential to produced sugar.
1.2 HYPOTHESIS
We can produce sugar from durian peel because it has cellulose that can be breakdown into
sugar. Before this, our group had sent email to profesors who are professional in this field and
their answers are positive and impressive. Based on their statement, we can produce sugar
from durian peel through a certain process but we have to study the carbohydrate’s content in
durian peel first whether it is high or low. If the carbohydrate’s content is high, so that the
sugar content is also high. In the durian peel, there are many substances such as ethanol-
benzene solubility, ethanol solubility, lignin, holocellulose, α-cellulose and hemicellulose.
Holocellulose, α-cellulose and hemicellulose are come from one family called cellulose.
Sugar is a simple carbohydrate. Any substance that contain simple carbohydrate or complex
can be breakdown into simplest sugar. As example, sucrose (dissacarides). So the durian peel
that contain cellulose can be breakdown through chemical method or enzyme into
lignocellulose. Then, lignocellulose can passes through certain process to convert it into sugar
and ethanol (biofuel). From our research, there are many cellulose content that can be
breakdown and this shown that the durian peel has high potential to become sugar.
1.3 LITERATURE REVIEW
From our first research, we had done an experiment to investigate the sugar’s content.
This is to know the quantity of sugar that can be produced by a durian peel. We had done
three experiment where the first experiment is dissolved with hydrochloric acid, HCl
while in the second and third experiment are dissolved with sulphuric acid, H2SO4. The
differences between this two experiment are the use of dry durian peel in experiment one
and wet durian peel in experiment two and three. To get the dry weight, some method can
be used such as put the sample into the refrigerator for three days, put the sample under
sunlight for a few days or heat the sample in the oven until its colour changed yellowish-
golden.
1.4 OBJECTIVE
1.4.1 As to fulfill MJSC Mersing graduation’s need
Each student of MJSC Mersing must followed and done the School Enrichment Module
(S.E.M) and also work out the investigation with the scop that has been given by the
college. Every student that success and pass this program will be given a certificate.
1.4.2 Application of Biology and Chemistry
In order to complete this research we had used biology and chemistry concepts. Our
objective is to confirm the presence of glucose in the durian peel. This is because we
want to find other alternative to produce sugar. We hope our research will get positive
result.
1.4.3 Usage of creative ideas to develop new things.
This research had taught us to be more confident in making a new product. This
experiences can also be used for future especially when we are in university one day. Our
country need their people to be creative and compete each other.
CHAPTER 2
METHOD / PROCEDURE
CHAPTER 2 : METHOD / PROCEDURE
Confimatory the presence of sugar in durian peel.
The durian peel was sliced into smaller size.
10g of durian peel was weighed.
3 mol dm-3 of sulphuric acid and hydrochloric acid were prepared and labelled as A
(sulphuric acid), B (hydrochloric acid).
The durian peel was dried in the oven until the colour was changed into yellowish-gold.
The durian peel was added into beaker labeled A and B.
Leave the mixture for three hours.
The mixture was filtrate using filter paper.
Fehling solution A and B were mixed together in equal amount (100ml for Fehling A, 100ml
for Fehling B).
10ml of the mixing Fehling solution was added into each six conical flask.
3 mol dm-3 of Potassium Hydroxide solution, KOH was prepared.Beaker A and B were neutralized using Potassium Hydroxide solution, KOH.
The solution in beaker A and B were added into burette respectively to titrate it while the
mixing Fehling solution was heated until the colour changed into brick-red precipitate..
The reading of burette was recorded.
Experiment of Confirmatory The Presence of Sugar In The Durian Peel (Sulphuric
acid).
Aim :
To confirm the presence of sugar in durian peel.
i. Inference :
. Determine the rate of sugar that is contain in the durian peel.
ii. Materials :
Below is the materials that is used to do the analysis:
1. Apparatus
i. Beaker
ii. Knife
iii. 250mL of conical flask
iv. Electronic balance
v. Oven
vi. 10mL pipette
vii. Bunsen burner
viii. Retort stand
ix. Glass rod
x. White tile
xi. Burrete
xii. Litmus paper
2. Solution
i. 3 mol dm -3 of sulphuric acid
ii. Sample : Durian peel
iii. 3 mol dm-3 of potassium hydroxide solution
iv. Fehling Solution A and B
Method :
1. The white durian peel was cut into the smaller pieces.
2. A beakers were labelled as A (sulphuric acid).
3. 50ml of sulphuric acid,H2SO4 was prepared.
4. 10g of sample was put into each beaker and weighted. The reading was recorded.
5. Sample in beaker A was heated into the oven under the temperature of 60°C until the
colour was changed into yellowish-gold.
6. Sulphuric acid, H2SO4 was put into beaker A. They were left for 3 hours.
7. 150ml Fehling solution (colourless) and 150ml Fehling solution (blue). Then, both of
the solution were mixed.
8. Solution in beaker A that has been left for 3 hours was filtered using filter paper.
9. Then, 3 mol dm-3 of potassium hydroxide solution,KOH was added into beaker A to
neutralize the sample using litmus paper.
10. 10mL of mixing Fehling solution was added into the conical flask.
11. Then, 50mL of sample solution in beaker A that has been filtered was added into the
burette.
12. The conical flask contained of Fehling solution was heated using Bunsen burner.
13. The solution of sample was dropped until the blue colour of mixing Fehling solution
turned brick-red precipitate.
14. The reading on the burette was recorded to calculate the total amount of reducing sugar.
Experiment Of Confirmatory The Presence of Sugar In The Durian Peel (Hydrochloric
acid) .
Aim :
To confirm the presence of sugar in durian peel.
i. Inference :
. Determine the rate of sugar that is contain in the durian peel.
ii. Materials :
Below is the materials that is used to do the analysis:
1. Apparatus
i. Beaker
ii. Knife
iii. 250mL of conical flask
iv. Electronic balance
v. Oven
vi. 10mL pipette
vii. Bunsen burner
viii. Retort stand
ix. Glass rod
x. White tile
xi. Burrete
xii. Litmus paper
2. Solution
i. 3 mol dm -3 of hydrochloric acid
ii. Sample : Durian peel
iii. 3 mol dm-3 of potassium hydroxide solution
iv. Fehling Solution A and B
Method :
1. The white durian peel was cut into the smaller pieces.
2. The beakers was labelled as B.
3. 50mL of sulphuric acid was prepared.
4. 10g of sample was put into each beaker and weighted. The reading was recorded.
5. Sample in beaker B was heated into the oven under the temperature of 60°C until the
colour was changed into yellowish-gold.
6. Hydrochloric acid solution, HCL was put into beaker B. They were left for 3 hours.
7. 150ml Fehling solution (colourless) and 150ml Fehling solution (blue). Then, both of the
solution were mixed.
8. Solution in beaker B that has been left for 3 hours was filtered using filter paper.
9. Then, 10 mol dm-3 of potassium hydroxide solution, KOH was added into beaker B to
neutralize the sample using litmus paper.
10. 10mL of mixing Fehling solution was added into each conical flask.
11. Then, 50mL of sample solution in beaker B that have been filtered was added into the
burette.
12. The conical flask contained of mixing Fehling solution was heated using Bunsen burner.
13. The solution of sample was dropped until the blue colour of mixing Fehling solution
turned brick-red precipitate.
14. The reading on the burette was recorded to calculate the total amount of reducing sugar.
Calculation Method. Calculation of sulphuric acid, H2SO4 Based on 96% of sulphuric acid 1mol = 1 liter = 55.4 cm3 if 3 mol : = 55 x 3 1000 = 16.62 cm3
Calculation of hydrochloric acid, HCL
Based on the concentrated hydrochloric acid
1mol dm-3 = 1 liter = 36.46cm3
if 3mol :
= 30.46 x 3 1000 = 10.938 cm3 Calculation of potassium hydroxide, KOH
Based on the 10 mol potassium hydroxide
M1V1 = M2V2
(10)(V1) = (3)(250)
V1 = 250 x 3 10
= 75 ml
=7.2%
CHAPTER 3
RESULTS / DISCUSSION
CHAPTER 3 : RESULTS AND DISCUSSION
Data Of Titration
First Second Third AverageBeakar A 7.00 7.30 12.70 9.00Beakar B 28.90 15.40 18.90 21.07
1) Volume of sample food used = X ml 2) Value of sugar = Y mg / 100 ml 3) Factor of dilution : if the sample is dilute from 5 ml, therefore the factor of dilution is 10. 4) Concentration of sugar = Value of sugar × Factor of dilution = Y /100 × 10 Discussion 1. Hydrochloric acid can extract durin peel more faster than sulphuric acid. 2. Fehling solution A is a copper while Fehling solution B is alkaline. 3. The concentration of of sugar in the durian peel when its extract using hydrochloric acid is higher than sulphuric acid.
CHAPTER 4
CONCLUSION
/ SUGGESTIONS
CHAPTER 4 : CONCLUSION / SUGGESTIONS
After our group had done the research, we conclude that durian peel is contained of glucose
and can be produced into sugar. We found that the sugar’s content in the durian peel is high
and it can be commercialize. It can be prove by the information in the table at the enclosure.
Our suggestion is to proceed this research to MARDI to analyse
REFERENCE
REFERENCE
1. http://www.sciencedirect.com 2. http://www.eng.umd.edu 3. Kimia Organik – Konsep Dan Pendekatan, Mohd. Nordin Hj. Lajis 4. Siri Teks Referens SPM Tingkatan 4 & 5 Kimia, Tan Pek Soo 5. Technical Association of Pulp and Paper Industry, 1988, 1993, 1997, and 1998, New York : TAPPI
ENCLOSURE
ENCLOSURE
Reducing Sugar’s Table For 10mL of Fehling solution.
Sample
solution
needed
(mL)
Larutan terkandung dalam pembalikkan gulaWith sugar 1g of sucrose
per 100mL5g of sucrose per 100mL
10 g of sucrose per 100mL
25g of sucrose per 100mL
Factors of inversion sugar
Inversion sugar (mg) per 100mL
Fectors of inversion sugar
Inversion sugar (mg) per 100mL
Fectors of inversion sugar
Inversion sugar (mg) per 100mL
Fectors of inversion sugar
Inversion sugar Pembalikkan gula(mg) per 100mL
Fectors of inversion sugar
Inversion sugar Pembalikkan gula(mg) per 100mL
15 50.5 336 49.9 333 47.6 317 46.1 307 43.4 28916 50.6 316 50.0 312 47.6 297 46.1 288 43.4 27117 50.7 298 50.1 295 47.6 280 46.1 271 43.4 25518 50.8 282 50.1 278 47.6 264 46.1 256 43.3 24019 50.8 267 50.2 264 47.6 250 46.1 243 43.3 22720 50.9 254.5 50.2 251 47.6 238 46.1 230.5 43.2 21621 51.0 242.9 50.2 239 47.6 226.7 46.1 219.5 43.2 20622 51.0 231.8 50.3 228.2 47.6 216.4 46.1 209.5 43.1 19623 51.1 222.2 50.3 218.7 47.6 207 46.1 200.4 43.0 18724 51.0 213.3 50.3 209.8 47.6 198.3 46.1 192.1 42.9 17925 51.2 204.8 50.4 201.6 47.6 190.4 46.0 184.0 42.8 17126 51.2 197.4 50.4 193.8 47.6 183.1 46.0 176.9 42.8 164
27 51.4 190.4 50.4 186.7 47.6 176.4 46.0 170.4 42.7 158
28 51.4 183.7 50.5 180.2 47.7 170.3 46.0 164.3 42.7 152
29 51.5 177.6 50.5 174.1 47.7 164.5 46.0 158.6 42.6 147
30 51.5 171.7 50.5 168.3 47.7 159.0 45.9 153.3 42.5 142
31 51.6 166.3 50,6 163.1 47.7 153.9 45.9 148.1 42.5 137
32 51.6 161.2 50.6 158.1 47.7 149.1 45.9 143.4 42.4 13233 51.7 156.6 50.6 153.3 47.7 144.5 45.8 139.1 42.3 128
34 51.7 152.2 50.6 148.9 47.7 140.3 45.8 134.9 42.2 12435 51.8 147.9 50.7 144.7 47.7 136.3 45.8 130.9 42.2 12136 51.8 143.9 50.7 140.7 47.7 132.5 45.8 127.1 42.1 117
Mohamad Akmal Arif bin Mohamad Idris,Tingkatan 4.Maktab Rendah Sains MARA Mersing,KM 6, Jalan Jemaluang,86800 Mersing,Johor. Ketua Jabatan Kimia,Fakulti Sains,Universiti Teknologi Malaysia ,81310 Skudai, Johor,JOHOR DARUL TAKZIM. 21 NOVEMBER 2006Fax : 07-5566162 Melalui,Tuan Pengetua,Maktab Rendah Sains MARA Mersing,En. Ejam bin Samin.Fax : 07-2266399 Tuan,Memohon Kebenaran Untuk Menjalankan Kajian dan Proses Penghasilan Gula daripada Kulit Durian Merujuk perkara di atas, saya selaku wakil kumpulan saya ingin memohon kebenaran dan kerjasama dari pihak tuan untuk menjalankan kajian di fakulti tuan. 2. Tujuan kami membuat kajian adalah untuk mengkaji kandungan kimia dalam kulit durian dan beberapa proses lain dalam penghasilan gula daripada kulit durian untuk diaplikasikan dalam projek School Enrichment Model (SEM) di maktab kami. 3. Butir-butir lawatan adalah seperti berikut : Tarikh : 26 hingga 29 Disember 2006.
Masa : 10.30 pagi Senarai nama guru penasihat dan pelajar :
Cik Nor Azaliani bt Mohd Johar (780926-06-5060) Nur Atikah Binti A.Rahman (900724-01-6600)
Mohamad Akmal Arif Bin Mohamad Idris (900814-01-5353) Mohd Fauzi Bin Salamon (900421-01-6291) Muhammad Zulhilmi Bin Rosman (901028-01-5465) Muhammad Anas Bin Rosli (900627-01-6481) 4. Sekian sahaja untuk makluman dan tindakan daripada pihak tuan. Kami berharap agar pihak tuan dapat mempertimbangkan permohonan kami ini. 5. Jika terdapat sebarang kesulitan di atas tarikh yang kami berikan, kami berharap agar pihak tuan sendiri dapat menetapkan tarikh tersebut. Kerjasama tuan amatlah dihargai. Sekian, terima kasih. Yang menjalankan tugas, (MOHAMAD AKMAL ARIF BIN MOHAMAD IDRIS)Ketua kumpulan Zenith Explorer,Projek School Enrichment Model,Maktab Rendah Sains MARA Mersing.
ENCLOSURE 1 : LETTER FOR UTM SKUDAI.
Mohamad Akmal Arif Bin Mohamad Idris,Tingkatan 5 Uranus,Maktab Rendah Sains MARA Mersing,KM 6, Jalan Jemaluang,86800 Mersing,Johor. Kepada:Encik Amiruddin bin MohammadPembantu MakmalMaktab Rendah Sains MARA KM 6, Jalan Jemaluang86800 Mersing, Johor. 21 Jun 2007 Tuan,Memohon Kebenaran Untuk Menggunakan Makmal Merujuk perkara di atas, saya selaku wakil kumpulan saya ingin memohon kebenaran dan kerjasama dari pihak tuan untuk menggunakan makmal dalam projek Tunas Saintis..2. Kami melakukan projek yang bertajuk ‘Penghasilan gula daripada kulit durian’ mahu menjalankan proses terakhir dalam kajian kami iaitu menghasilkan pepejal gula daripada kandungan gula yang diperoleh daripada kulit durian tersebut. 3. Berikut dalah butiran peminjaman makmal:
Tarikh: 7 Julai 2007 Masa : 8.30 pagiSenarai Pelajar: Nur Atikah Binti A.Rahman (900724-01-6600) Mohamad Akmal Arif Bin Mohamad Idris (900814-01-5353) Mohd Fauzi Bin Salamon (900421-01-6291) Muhammad Zulhilmi Bin Rosman (901028-01-5465) Muhammad Anas Bin Rosli (900627-01-6481) 4. Kerjasama dan bantuan daripada pihak tuan amatlah diharapkan. Sekian, terima kasih. Yang menjalankan tugas, (Mohamad Akmal Arif Bin Mohamad Idris)
Ketua kumpulan Zenith Explorer Projek SEM,Maktab Rendah Sains MARA Mersing.
ENCLOSURE 2 : LETTER TO MJSC LABORATORY.
RAJAH 1 : Kulit durian dipotong menjadi kecil.
RAJAH 3.1
RAJAH 3.2
RAJAH 3 : Proses penghasilan asid.
RAJAH 5 : Sampel ditimbang menggunakan penimbang elektronik.
RAJAH 6 : Sampel dikeringkan menggunakan ketuhar.
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