peranan jurutera memperkasakan industri agromakanan negara ... kebangsaan kejuruteraan... · rm 100...

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KONVENSYEN KEBANGSAAN KEJURUTERAAN PERTANIAN DAN MAKANAN 2019 "Peranan Jurutera Melestari Agroindustri dan Makanan Negara" Wisma Tani, Pusat Pentadbiran Kerajaan Persekutuan, Putrajaya, Malaysia 21 MAC 2019 Hubungi kami Tarikh: 21 Mac 2019 RM 100 (ahli MSAE) RM 150 (bukan ahli MSAE) RM500 (ahli industri) (Booth pameran PERCUMA) Ahli akademik Penyelidik Pembuat dasar Ahli industri Usahawan Pengurus Saintis Petani Individu lain yang terlibat dalam bidang kejuruteraan pertanian dan makanan Sasaran Objektif Penganjur Utama: Penganjur Lokasi: Penganjur bersama: Jabatan Kejuruteraan Proses dan Makanan Jabatan Kejuruteraan Biologi dan Pertanian 1. Untuk menilai status terkini dan keperluan masa hadapan bidang mekanisasi dan automasi bagi bidang kejuruteraan pertanian dan makanan. 2. Untuk menyediakan platform di kalangan ahli akademik, penyelidik, penggubal dasar dan ahli industri agromakanan negara bagi membincangkan penambahbaikan dasar bidang kejuruteraan pertanian dan makanan. 3. Untuk menyediakan jaringan dan koloborasi antara ahli akademik, penyelidik dan ahli industri bagi meningkatkan kualiti penyelidikan kejuruteraan pertanian dan makanan. 0800 Pendaftaran peserta 0900 Ucaptama dan perasmian oleh YB Dato’ Salahuddin bin Ayub (Menteri Pertanian dan Industri Asas Tani) "Peranan Jurutera Memperkasakan Industri Agromakanan Negara" Lawatan ke Tapak Pameran Industri oleh YB Menteri 1000 Minum pagi 1100 Bual Bicara Jurutera Pertanian dan Makanan Malaysia 2019 1230 Makan Tengahari 1430 Mesyuarat Agung Tahunan MSAE ke-37 1700 Minum petang dan bersurai Yuran Pendaftaran Penyerahan abstrak Tentatif Pendaftaran Online dan Penghantaran Extended Abstract di link : http://bit.ly/konvensyenmsae2019 atau di : QR code yang disediakan Tarikh akhir penyerahan abstrak: 25 Nov 2018 Notis Penerimaan abstrak: 30 Nov 2018 Tarikh akhir penyerahan abstrak lanjutan: 31 Dis 2018 Notis penerimaan abstrak lanjutan: 15 Jan 2019 E-ISBN :978-967-XXXXX Sebarang pertanyaan sila hubungi: http://conference.upm.edu.my/MSAEC [email protected] Dr. Mohd Salahudin 019-3501284 / Cik Farhana 013-4897545

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KO NVE NS Y E N

KEB ANGS AAN

K E JU RU T E RAAN

PE RTANI AN

DAN MAK ANAN

2019

"Peranan Jurutera Melestari Agroindustri dan Makanan Negara"

Wisma Tani, Pusat Pentadbiran Kerajaan Persekutuan, Putrajaya, Malaysia

2 1 MAC 201 9

Hubungi kami

Tarikh: 21 Mac 2019

RM 100 (ahli MSAE)

RM 150 (bukan ahli MSAE)

RM500 (ahli industri) (Booth pameran PERCUMA)

• Ahli akademik

• Penyelidik

• Pembuat dasar

• Ahli industri

• Usahawan

• Pengurus

• Saintis

• Petani

• Individu lain yang terlibat dalam bidang

kejuruteraan pertanian dan makanan

Sasaran

Objektif

Penganjur Utama: Penganjur Lokasi:

Penganjur bersama:

Jabatan Kejuruteraan Proses dan Makanan

Jabatan Kejuruteraan Biologi dan Pertanian

1. Untuk menilai status terkini dan keperluan masa hadapan bidang mekanisasi dan automasi bagi bidang kejuruteraan pertanian dan makanan.

2. Untuk menyediakan platform di kalangan

ahli akademik, penyelidik, penggubal dasar dan ahli industri agromakanan negara bagi membincangkan penambahbaikan dasar bidang kejuruteraan pertanian dan makanan.

3. Untuk menyediakan jaringan dan koloborasi

antara ahli akademik, penyelidik dan ahli industri bagi meningkatkan kualiti penyelidikan kejuruteraan pertanian dan makanan.

0800 Pendaftaran peserta

0900 Ucaptama dan perasmian oleh

YB Dato’ Salahuddin bin Ayub

(Menteri Pertanian dan Industri Asas Tani)

"Peranan Jurutera Memperkasakan

Industri Agromakanan Negara"

Lawatan ke Tapak Pameran Industri oleh YB Menteri

1000 Minum pagi

1100 Bual Bicara Jurutera Pertanian dan Makanan Malaysia 2019

1230 Makan Tengahari

1430 Mesyuarat Agung Tahunan MSAE ke-37

1700 Minum petang dan bersurai

Yuran Pendaftaran

Penyerahan abstrak

Tentatif

Pendaftaran Online dan Penghantaran Extended Abstract di link :

http://bit.ly/konvensyenmsae2019 atau di :

QR code yang disediakan

Tarikh akhir penyerahan abstrak: 25 Nov 2018

Notis Penerimaan abstrak: 30 Nov 2018

Tarikh akhir penyerahan abstrak lanjutan: 31 Dis 2018

Notis penerimaan abstrak lanjutan: 15 Jan 2019

E-ISBN :978-967-XXXXX

Sebarang pertanyaan sila hubungi: http://conference.upm.edu.my/MSAEC [email protected] Dr. Mohd Salahudin 019-3501284 / Cik Farhana 013-4897545

Peranan Persatuan Jurutera Pertanian Malaysia (MSAE)

Persatuan Jurutera Pertanian Malaysia atau “Malaysian Society of Agricultural Engineers” (MSAE) telah ditubuhkan pada tahun 1982 dan pada tahun 1984 telah didaftarkan secara rasmi dengan Pendaftar Pertubuhan Malaysia (ROS). MSAE merupakan sebuah organisasi profesional teknikal yang dianggotai oleh mereka yang bergiat aktif dalam kerjaya yang berkaitan dengan aspek-aspek kejuruteraan dan teknologi dalam industri pengeluaran pertanian, makanan serta sumber-sumber bahan biologi yang berkaitan. Bidang Kejuruteraan Pertanian boleh didefinisikan secara ringkas sebagai sebuah disiplin kejuruteraan yang mengguna prinsip-prinsip kejuruteraan serta sains dalam merekabentuk sistem yang selamat, cekap serta mapan untuk pengeluaran, pemproses dan pengurusan pertanian, makanan serta sumber bahan-bahan biologi. Matlamat MSAE adalah untuk mempromosikan bidang kejuruteraan pertanian dan kerjaya yang berkaitan dengannya. MSAE akan menjadi platfom bagi menggalakkan kemajuan profesional para ahli, serta mengembangkan peranan, perkongsian dan kerjasama diantara jurutera, saintis dan ahli teknologi yang terlibat di dalam sektor pertanian dan makanan. Selain itu, MSAE juga turut bertindak untuk meluaskan penglibatan jurutera pertanian di dalam isu keselamatan makanan negara.

Dengan mengambil matlamat penubuhan MSAE sebagai inspirasi, aktiviti yang dilaksanakan oleh MSAE adalah bersifat global. Pelbagai aktiviti seperti seminar, bengkel dan forum telah dilaksanakan bagi memberikan pendedahan, pengetahuan serta perkongsian ilmu dan pengalaman diantara ahli. Dalam usaha mempertingkatkan kepentingan sejagat jurutera pertanian, MSAE turut menjalankan kerjasama dengan persatuan yang sama diluar negara seperti Indonesian Society of Agricultural Engineers (ISAE), Thailand Society of Agricultural Engineers (TSAE) dan Philippine Society of Agricultural Engineers (PSAE).

Selaku persatuan profesional teknikal yang khusus dalam kejuruteraan pertanian dan makanan, MSAE yakin bahawa persatuan ini mampu menjadi platform bagi menyebarkan kesedaran, maklumat, teknologi dan kepakaran pada masyarakat umum serta menyokong polisi kerajaan dalam menjadikan sektor agro-makanan sebagai penyumbang besar dalam KDNK negara. Peranan persatuan seumpamanya telah diamalkan dinegara-negara maju seperti American Society of Agricultural and Biological Engineers (ASABE) and Korean Society of Agricultural Engineers (KSAE), Korean Society of Agricultural Machinery (KSAM) and Taiwan Agricultural Engineers Society (TAES).

Semua jurutera yang terlibat dengan aktif dalam industri berasaskan pertanian dan makanan boleh menjadi AHLI manakala saintis-saintis dan teknologis boleh menjadi AHLI BERSEKUTU.

Pertumbuhan ekonomi dunia yang pesat dan proses globalisasi telah menjadikan persekitaran ekonomi lebih dinamik dan kompetitif. Situasi ini mewujudkan peluang dan cabaran kepada pertumbuhan ekonomi negara. Sektor pertanian yang merangkumi industri agromakanan turut berdepan dengan cabaran dan memerlukan transformasi bagi meningkatkan sumbangannya dalam menyokong aspirasi negara berpendapatan tinggi menjelang tahun 2020. Pemodenan pertanian berpacukan Penyelidikan dan Pembangunan (R&D), teknologi dan inovasi merupakan pendekatan utama bagi menyokong proses transformasi industri agromakanan. Justeru, Persatuan Jurutera Pertanian Malaysia (MSAE) dengan ini mengambil inisiatif dengan menganjurkan Konvensyen Kebangsaaan Kejuruteraan Pertanian dan Makanan 2019. Konvensyen yang diadakan dapat menggabungkan ahli akademik, pengamal undang-undang, ahli industri serta individu dalam bidang kejuruteraan pertanian dan makanan di Malaysia bagi membincangkan teknologi terkini, keperluan dan masalah industri pertanian dan makanan, berkongsi amalan baik pertanian serta cadangan penambahbaikan undang-undang terutamanya untuk bidang kejuruteraan pertanian.

Malaysian Society of Agiculture Engineering (MSAE)

Ahli MSAE

Konvensyen Kebangsaan Kejuruteraan Pertanian Dan Makanan 2019

MALAYSIAN SOCIETY OF AGRICULTURAL ENGINEERS

(Persatuan Jurutera Pertanian Malaysia)

1

CARA-CARA MENDAFTAR Konvensyen Kebangsaan Kejuruteraan Pertanian dan Makanan 2019

Untuk mendaftar sebagai peserta / pembentang (dengan pilihan poster promosi dan

booth pameran percuma), anda boleh mengikuti langkah-langkah berikut:

Langkah 1

Lawati → http://bit.ly/konvensyenmsae2019 . Sila baca maklumat sebelum anda klik

butang NEXT.

MALAYSIAN SOCIETY OF AGRICULTURAL ENGINEERS

(Persatuan Jurutera Pertanian Malaysia)

2

Langkah 2

Kami menggalakkan anda untuk mendaftar sebagai ahli MSAE. Sebagai ahli MSAE,

yuran pendaftaran anda sebagai peserta/pembentang adalah lebih rendah (RM100)

berbanding ahli bukan MSAE (RM150). Untuk mendaftar sebagai ahli MSAE, ikut

langkah-langkah seperti yang tertera.

Peringatan: Anda perlu mendaftar sebagai ahli MSAE dan mendapatkan nombor ahli

anda SEBELUM anda boleh membuat pendaftaran konvensyen 2019. Pihak

jawatankuasa pendaftaran MSAE akan menghubungi anda pada kadar segera setelah

semua dokumen anda disahkan dan diproses.

MALAYSIAN SOCIETY OF AGRICULTURAL ENGINEERS

(Persatuan Jurutera Pertanian Malaysia)

3

Langkah 3

Setelah anda memperoleh nombor ahli MSAE, anda boleh terus mengisi butiran-butiran

yang diperlukan pada bahagian ketiga ini. Pastikan semua ruangan bertanda bintang

telah diisi sebelum anda menekan butang NEXT utk menghantar penyertaan anda.

Langkah 4

Setelah pendaftaran anda dihantar, sila tunggu untuk pihak secretariat MSAE

menghubungi anda melalui emel.

Terima kasih atas sokongan anda dalam memartabatkan industri pertanian dan

makanan negara.

Konvensyen Kebangsaan Kejuruteraan Pertanian Dan Makanan 2019

21 Mac 2019, Wisma Tani, Kementerian Pertanian Malaysia, Putrajaya

Authors’ full names: Author 1, Author 2, Author 3 and Author 4

Title of your paper (Times New Roman Bold 13pt Left aligned)

A. Author1,*, B. Author2, C. Author3 and D. Author3(Times New Roman 10pt Left aligned) 1Institution 1, Affiliation 1 (Times New Roman 8pt Left aligned) 2Institution 2, Affiliation 2 (Times New Roman 8pt Left aligned) 3Institution 3, Affiliation 3 (Times New Roman 8pt Left aligned)

*Corresponding author. Tel.: +603-12345678, Email:[email protected](Times New Roman 8pt Left aligned)

Abstract

A short abstract in English, not more than 200 words in a single paragraph may be provided which summarizes the content of

your paper. Papers received without an abstract will be returned to the author. It is important to give main results, new findings

(techniques, concepts, taxonomic entities, conclusions, etc.). The Abstract should be complete enough for direct use by

abstracting services (Font Times New Roman 9pt left aligned). Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do

eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris

nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat

nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est

laborum.Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna

aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute

irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.

Keywords: keyword 1, keyword 2, keyword 3, keyword 4, keyword 5 (5–7 words,Times New Roman 9pt Left aligned)

Introduction(Times New Roman Bold 10pt Left

aligned)

Use A4 type paper. Paragraphs should be left aligned,

using single spacing, with paragraph indentation (first

line of second to subsequent paragraphs). Use Times

New Roman font, 10 point. Leave one clear line before

a main or secondary heading. Extended Abstract

should not exceed 5 pages.

Introduction should be able to set the scene fully and

clearly, include reasons and objectives why the study

was conducted, as well as any previous work relating to

the study, summarised by a few relevant references.

Avoid leaving a heading at the bottom of a column, with

the subsequent text starting at the top of the next

page/column. Use extra spacing (between earlier

figures or sections) to push the heading up to the top of

the same column as its text. In view of the tight page

constraints, however, do please make the fullest

possible use of the text area.

Where a publication is referred to in the text, enclose

the authors’ names and the date of publication within

the bracket, see (Author Year).In the text, cite the

name(s) of the author(s) and years of publication by

year first and then alphabetically. For one author, use

author’s surname and the date (Rahim 2008; Ahmad

2010; Chan 2010). For two authors, give both names

and the date (Rahim and Bakar 2008; Ahmad and Chan

2009). For three or more authors, use the first author,

plus “et al.”, and the date (Rahim et al. 2008; Chan et

al. 2010). If giving a list of references, separate them

using semi-colons.

Put only the date in brackets when referring to the

author(s) of the referenced publication (for example,

“This work was first developed by Rahim (2008), and

later expanded by Chan et al. (2010)”).

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labore et dolore magna aliqua. Ut enim ad minim

veniam, quis nostrud exercitation ullamco laboris nisi

ut aliquip ex ea commodo consequat. Duis aute irure

dolor in reprehenderit in voluptate velit esse cillum

dolore eu fugiat nulla pariatur. Excepteur sint occaecat

cupidatat non proident, sunt in culpa qui officia

deserunt mollit anim id est laborum.

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sed do eiusmod tempor incididunt ut labore et dolore

magna aliqua. Ut enim ad minim veniam, quis nostrud

exercitation ullamco laboris nisi ut aliquip ex ea

commodo consequat. Duis aute irure dolor in

reprehenderit in voluptate velit esse cillum dolore eu

fugiat nulla pariatur. Excepteur sint occaecat cupidatat

non proident, sunt in culpa qui officia deserunt mollit

anim id est laborum.

Materials and methods

Secondary Heading (Times New Roman Bold Italic

10ptLeft aligned)

Should be listed clearly and succinctly to include, where

appropriate, an adequate account of layout, full

description of treatments and appropriate statistical

design.

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sed do eiusmod tempor incididunt ut labore et dolore

magna aliqua. Ut enim ad minim veniam, quis nostrud

exercitation ullamco laboris nisi ut aliquip ex ea

commodo consequat. Duis aute irure dolor in

reprehenderit in voluptate velit esse cillum dolore eu

fugiat nulla pariatur. Excepteur sint occaecat cupidatat

non proident, sunt in culpa qui officia deserunt mollit

anim id est laborum.

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sed do eiusmod tempor incididunt ut labore et dolore

magna aliqua. Ut enim ad minim veniam, quis nostrud

exercitation ullamco laboris nisi ut aliquip ex ea

commodo consequat. Duis aute irure dolor in

reprehenderit in voluptate velit esse cillum dolore eu

fugiat nulla pariatur. Excepteur sint occaecat cupidatat

non proident, sunt in culpa qui officia deserunt mollit

anim id est laborum.

Lorem ipsum dolor sit amet, consectetur adipiscing elit,

sed do eiusmod tempor incididunt ut labore et dolore

magna aliqua. Ut enim ad minim veniam, quis nostrud

exercitation ullamco laboris nisi ut aliquip ex ea

commodo consequat. Duis aute irure dolor in

reprehenderit in voluptate velit esse cillum dolore eu

fugiat nulla pariatur. Excepteur sint occaecat cupidatat

non proident, sunt in culpa qui officia deserunt mollit

anim id est laborum.

Lorem ipsum dolor sit amet, consectetur adipiscing elit,

sed do eiusmod tempor incididunt ut labore et dolore

magna aliqua. Ut enim ad minim veniam, quis nostrud

exercitation ullamco laboris nisi ut aliquip ex ea

commodo consequat. Duis aute irure dolor in

reprehenderit in voluptate velit esse cillum dolore eu

fugiat nulla pariatur. Excepteur sint occaecat cupidatat

non proident, sunt in culpa qui officia deserunt mollit

anim id est laborum.

Results and discussion

Secondary Heading, italic, left justified

Should present own results in tables, charts, figures

and other appropriate means in order to provide

comparative information.

Discussion should thoroughly explain the results or

findings from the study and interpreted with the support

of evidence or data and suitable references. Anomalous

or unexpected results must be explained(Author Year).

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sed do eiusmod tempor incididunt ut labore et dolore

magna aliqua. Ut enim ad minim veniam, quis nostrud

exercitation ullamco laboris nisi ut aliquip ex ea

commodo consequat. Duis aute irure dolor in

reprehenderit in voluptate velit esse cillum dolore eu

fugiat nulla pariatur. Excepteur sint occaecat cupidatat

non proident, sunt in culpa qui officia deserunt mollit

anim id est laborum.

Lorem ipsum dolor sit amet, consectetur adipiscing elit,

sed do eiusmod tempor incididunt ut labore et dolore

magna aliqua. Ut enim ad minim veniam, quis nostrud

exercitation ullamco laboris nisi ut aliquip ex ea

commodo consequat. Duis aute irure dolor in

reprehenderit in voluptate velit esse cillum dolore eu

fugiat nulla pariatur. Excepteur sint occaecat cupidatat

non proident, sunt in culpa qui officia deserunt mollit

anim id est laborum.

Lorem ipsum dolor sit amet, consectetur adipiscing elit,

sed do eiusmod tempor incididunt ut labore et dolore

magna aliqua. Ut enim ad minim veniam, quis nostrud

exercitation ullamco laboris nisi ut aliquip ex ea

commodo consequat. Duis aute irure dolor in

reprehenderit in voluptate velit esse cillum dolore eu

fugiat nulla pariatur. Excepteur sint occaecat cupidatat

non proident, sunt in culpa qui officia deserunt mollit

anim id est laborum.

Figure x. Title of figure, left justified, italics. Place figures as close as possible to the first references to them in the paper.

Figures should be numbered consecutively in Arabic numerals and each must be referred to in the text. Title should be placed

at the bottom of the figures

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ea commodo consequat. Duis aute irure dolor in

reprehenderit in voluptate velit esse cillum dolore eu

fugiat nulla pariatur. Excepteur sint occaecat

cupidatat non proident, sunt in culpa qui officia

deserunt mollit anim id est laborum.

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elit, sed do eiusmod tempor incididunt ut labore et

dolore magna aliqua. Ut enim ad minim veniam, quis

nostrud exercitation ullamco laboris nisi ut aliquip ex

ea commodo consequat. Duis aute irure dolor in

reprehenderit in voluptate velit esse cillum dolore eu

fugiat nulla pariatur. Excepteur sint occaecat

cupidatat non proident, sunt in culpa qui officia

deserunt mollit anim id est laborum.

Lorem ipsum dolor sit amet, consectetur adipiscing

elit, sed do eiusmod tempor incididunt ut labore et

dolore magna aliqua. Ut enim ad minim veniam, quis

nostrud exercitation ullamco laboris nisi ut aliquip ex

ea commodo consequat. Duis aute irure dolor in

reprehenderit in voluptate velit esse cillum dolore eu

fugiat nulla pariatur. Excepteur sint occaecat

cupidatat non proident, sunt in culpa qui officia

deserunt mollit anim id est laborum.

Lorem ipsum dolor sit amet, consectetur adipiscing

elit, sed do eiusmod tempor incididunt ut labore et

dolore magna aliqua. Ut enim ad minim veniam, quis

nostrud exercitation ullamco laboris nisi ut aliquip ex

ea commodo consequat. Duis aute irure dolor in

reprehenderit in voluptate velit esse cillum dolore eu

fugiat nulla pariatur. Excepteur sint occaecat

cupidatat non proident, sunt in culpa qui officia

deserunt mollit anim id est laborum.

Lorem ipsum dolor sit amet, consectetur adipiscing

elit, sed do eiusmod tempor incididunt ut labore et

dolore magna aliqua. Ut enim ad minim veniam, quis

nostrud exercitation ullamco laboris nisi ut aliquip ex

ea commodo consequat. Duis aute irure dolor in

reprehenderit in voluptate velit esse cillum dolore eu

fugiat nulla pariatur. Excepteur sint occaecat

cupidatat non proident, sunt in culpa qui officia

deserunt mollit anim id est laborum.

Lorem ipsum dolor sit amet, consectetur adipiscing

elit, sed do eiusmod tempor incididunt ut labore et

dolore magna aliqua. Ut enim ad minim veniam, quis

nostrud exercitation ullamco laboris nisi ut aliquip ex

ea commodo consequat. Duis aute irure dolor in

reprehenderit in voluptate velit esse cillum dolore eu

fugiat nulla pariatur. Excepteur sint occaecat

cupidatat non proident, sunt in culpa qui officia

deserunt mollit anim id est laborum.

Lorem ipsum dolor sit amet, consectetur adipiscing

elit, sed do eiusmod tempor incididunt ut labore et

dolore magna aliqua. Ut enim ad minim veniam, quis

nostrud exercitation ullamco laboris nisi ut aliquip ex

ea commodo consequat. Duis aute irure dolor in

reprehenderit in voluptate velit esse cillum dolore eu

fugiat nulla pariatur. Excepteur sint occaecat

cupidatat non proident, sunt in culpa qui officia

deserunt mollit anim id est laborum.

Lorem ipsum dolor sit amet, consectetur adipiscing

elit, sed do eiusmod tempor incididunt ut labore et

dolore magna aliqua. Ut enim ad minim veniam, quis

nostrud exercitation ullamco laboris nisi ut aliquip ex

ea commodo consequat. Duis aute irure dolor in

reprehenderit in voluptate velit esse cillum dolore eu

fugiat nulla pariatur. Excepteur sint occaecat

cupidatat non proident, sunt in culpa qui officia

deserunt mollit anim id est laborum.

Lorem ipsum dolor sit amet, consectetur adipiscing

elit, sed do eiusmod tempor incididunt ut labore et

dolore magna aliqua. Ut enim ad minim veniam, quis

nostrud exercitation ullamco laboris nisi ut aliquip ex

ea commodo consequat. Duis aute irure dolor in

reprehenderit in voluptate velit esse cillum dolore eu

fugiat nulla pariatur. Excepteur sint occaecat

cupidatat non proident, sunt in culpa qui officia

deserunt mollit anim id est laborum.

Lorem ipsum dolor sit amet, consectetur adipiscing

elit, sed do eiusmod tempor incididunt ut labore et

dolore magna aliqua. Ut enim ad minim veniam, quis

nostrud exercitation ullamco laboris nisi ut aliquip ex

ea commodo consequat. Duis aute irure dolor in

reprehenderit in voluptate velit esse cillum dolore eu

fugiat nulla pariatur. Excepteur sint occaecat

cupidatat non proident, sunt in culpa qui officia

deserunt mollit anim id est laborum.

Lorem ipsum dolor sit amet, consectetur adipiscing

elit, sed do eiusmod tempor incididunt ut labore et

dolore magna aliqua. Ut enim ad minim veniam, quis

nostrud exercitation ullamco laboris nisi ut aliquip ex

ea commodo consequat. Duis aute irure dolor in

reprehenderit in voluptate velit esse cillum dolore eu

fugiat nulla pariatur. Excepteur sint occaecat

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Salma, I. (2011). Durio of Malaysia, 166 p.Serdang: MARDI

Press

Sariam, O. and Annuar, A.R. (2010). Effects of irrigation regime

on irrigated rice. J. Trop. Agric. and Fd. Sc. 38(1): 1–

Konvensyen Kebangsaan Kejuruteraan Pertanian Dan Makanan 2019

21 Mac 2019, Wisma Tani, Kementerian Pertanian Malaysia, Putrajaya

Authors’ full names: Amir Syariffuddeen Mohd Adnan, Azman Hamzah, Yahya Sahari

Evaluation of Performance and Characteristic of Stingless Bee Honey Using

MARDI’s Dehydrator

Amir Syariffuddeen, M.A., Azman, H. and Yahya, S. Engineering Research Centre, Persiaran MARDI-UPM, MARDI Head Quarters, 43400 Serdang, Selangor, Malaysia.

*Corresponding Author, Tel: +06 89536557, E-mail: [email protected]

Abstract

Dehydration of stingless bee honey is a part of honey processing which is required to reduce moisture of honey. Fresh harvested

stingless bee honey possessed high moisture level of 26-29%w/w and this can resulted to the fermentation of honey which is can

effected the nutrients, active ingredients and its quality of the honey. It is important to reduce the moisture level of honey into its

stable condition in range ≤20%w/w. A new dehydrator has been developed to replace the current technique for reducing moisture

of honey. Based on the performance test on prototype implemented, it has found the dehydrator can reduce the moisture into

appropriate moisture level (≤20%) only in 8 hours compared to the normal practice greater than 24 hours. Comparison on

physicochemical analysis of fresh harvested and dehydrate honey resulted that there is not significant different between both

sample. It has shown that sugar profile of dehydrated honey for fructose, glucose, and sucrose are 13.52 ± 0.75a, 3.46 ± 0.21a

and 2.48 ± 0.13a respectively, hydroxymethylfurfural (HMF) is 2.39, total phenolic compound (TPC) is 25.00 ± 0.57a and viscosity

24.30 ± 0.20a.

Keywords: Dehydrator, Stingless bee, Moisture, Kelulut, MARDI

Introduction

Stingless bee (Kelulut) are highly eusocial insects and

can be found in most tropical and subtropical region of

the world such as in Australia, Africa, Southeast Asia,

meso-America and South America (Michener, 2013).

More than 500 species of stingless bee species have

been identified worldwide and it’s belonging to the

Meliponinae species (Michener, 2013). The stingless

bee exhibited different characteristics of the genus

Apis and Bombus, especially its physical morphology

with absence of the sting, collecting nectar from

creeping plants, short distance in finding of food,

construct hives in a horizontal position absence

elaboration of honeycombs for the storage of nectar

and pollen (Vit et al.,2013). Stingless bee honey

become a precious products and its displayed different

physical characteristic from honey that produced by the

bees of the genus Apis (i.e: honey bee) in terms of its

colour, taste and viscosity (Almeida-Muradian et al.,

2014). In terms of chemical properties, stingless bee

honey basically consisted of a complex mixture of

carbohydrates, especially glucose and fructose, organic

acids, amino acids, minerals, vitamins, enzymes,

pollen and pigments (Carvalho et.al., 2009; Fallico et

al., 2004). There is a problem has been faced by

worldwide and domestic meliponiculture regarding to

the conservation of stingless bee honey due to its high

moisture content (Carvalho et al., 2009). High moisture

content resulted in fermentation and consequent

deterioration of quality and shelf life of the product.

Currently, in Malaysia the existing technique to reduce

the moisture content of stingless bee honey is different

from one to another (i.e: double boiling, open drying

and cabinet drying). Thus, it is required a standard

technique and processing for this purpose to produce

consistent high quality honey. Thus, considering the

problem faced by stingless bee entrepreneurs regarding

to honey conservation owing the high moisture content,

the development of systematic dehydrator has

promising to cater this problem. This work aimed to

evaluate the performance of the dehydrator,

characterized the physicochemical properties and

quality of stingless bee honey subjected after

dehydration process using this dehydrator.

Materials and methods

The development of dehydrator and experiments was

conducted in the Postharvest Engineering Lab in Food

Science Research Centre MARDI, Selangor, Malaysia.

Honey samples for experiments were taken from

stingless bee’s honey farm in Rembau, Negeri

Sembilan.

Development of dehydrator

Development of dehydrator involved the fabrication

works with the components such as domestic

dehumidifier Firenzzi FDX-1800 (France), DC Motor

DG90-F180090, 180V (Korea), Toyo 2.5x2.5 60 watt

exhaust fan (USA) has integrated to the main body of

dehydrator made of stainless steel. 3 level of food grade

steel horizontal trays with internal diameter 37cm and

its external diameter 50 mm has used as the sample

displacement and has vertically arranged. A stirrer

made of Teflon has attach to the dehydrator to increase

the rate of dehydration process. The features of the

dehydrator as shown in Figure 1.

1) Collection of samples:

Stingless bee honey were collected from Rembau,

Negeri Sembilan. The honey collected was come from

honey that extracted from Trigona Iitama sp. colony.

15kg of honey has been collected for a batch run of

experiments.

Figure 1: Dehydrator of stingless bee honey

2) Dehydration process

15kg of stingless bee honey has divided into 3 trays and

has weighed to 5kg for each tray. The dehydrator

stirrer has installed and attached to the electric motor

shaft and it followed by putting the tray filled with

honey at the tray holder. Once the stirrer and tray has

mounted, the dehydrator and its component has switch

on. Temperature and humidity during dehydration

process can be monitor on the screen at the panel

controller box and both also has been recorded using

Extech Instruments Temperature and Humidity

Datalogger model 42270 (USA). To check the air

distribution during dehydration process, the air

velocity from the air that come out from dehumidifier

has measured using TESTO 416 Anemometer

(Switzerland). Moisture content of honey has been

measured using ATAGO refractometer 12-26% Honey

Moisture (Japan) for each 1 hour interval. The

measuring process of moisture content was repeated

until honey sample in each tray has reached the range

of 18-20% moisture.

3) Physicochemical Analysis

i) Sugar profile determination using HPLC

For sugar profile analysis, the analysis was performed

using Phenomenex Rezex Monosaccharide RPM Pb2+

column with 150mm long and 4.6mm diameter on

Perkin-Elmer RI detector HPLC (USA). Mobile phase

used were 100% water (v/v) at the flow rate 1.0 ml/min

at operation temperature 30°C.

ii) HMF determination by HPLC method

5 grams of honey samples were diluted up to 50 ml with

distilled water, filtered on 0.45µm filter and

immediately injected in a UHPLC (Dionex Ultimate

3000) equipped with a RS Diode Array Detector

(Dionex, Ultimate 3000). The UHPLC column was a

Acclaim RSL C PA2, 21x150mm). The mobile phase

consisted of 1.0 % formic acid (A) and acetonitrile (B).

The gradient condition was as follows: 0 min, 5% B; 5

min, 28% B; 15 min, 90% B; 21 min, 5% B. The

injection sample volume is 20µL at flow rate

0.3ml/min with wavelength 280nm. The temperature

used for operation is at 30°C.

iii) Determination of total phenolic content

The levels of polyphenol compounds in the kelulut

honey samples were estimated with

spectrophotometric determination using a modified

Folin-Ciocalteu method (Singleton et al. 1998).

Briefly, 0.5 ml of properly diluted kelulut honey

sample (0.1 g/ml) was mixed with 2.5 ml of Folin-

Ciocalteu’s phenol reagent (prediluted 10-fold with

distilled water). After mixing for 5 min, 2 ml of 7.5 %

sodium carbonate solution was added. The mixtures

were agitated with a vortex mixer. The reaction was

kept in the dark for 120 min at ambient temperature,

after which the absorbance was read at 765 nm by using

UV-Visible spectrophotometer (model 50 Probe,

Cary). Gallic acid was used to calculate the standard

curve (20, 40, 60, 80, 100 and 120 μg/ml,). Phenolic

compound levels were measured in triplicate. The

results reported are the mean values ± standard

deviations, expressed as mg of gallic acid equivalents

(GAEs) per 100g dry weight of kelulut honey

(Singleton et. al; 1998)

iv) Viscosity measurement using viscometer

Viscosity of honey is measured by using AND Vibro

Viscometer SV-10 range 0.3~ 10,000 MPa.S (Japan).

An amount of 35ml to 45 ml has filled into sample

cup. Then, the sample is vibrated for 15 second before

the value will display at the viscometer monitor.

Results and discussion

Moisture Content Reduction Profile

Thermal treatment of honey before packaging are

required for several reason and one of that is to reduce

the water content in honey to prevent fermentation

(Subraniam et. al., 2007). Moreover, heating is

consider the utmost processing step since it directly

affects the quality of honey (Chua et. al., 2013).

However, direct heating to the honey can cause

difficulty to control the temperature especially when it

is need to apply low temperature at 40°C to avoid

deterioration of active compound in honey. In this

study, instead of use direct heating treatment as

commonly applied in conventional method such as

“double boil” and “open drying method, the dehydrator

has used hot air as the medium for dehydration to be

occur. The test run and performance of the dehydrator

has been implemented and the parameter use was

temperature at 30°C which set at the dehumidifier unit

in dehydrator. In this study, the temperature and

humidity profile along dehydration process were

observed together with the water reduction profile. The

dehydrator has stop when the moisture content has

reached below 20% and the time consuming for reach

that level has recorded. Figure 2 has shown profile of

dehydration process based on time consuming it has

recorded that honey has reached their moisture level

below 20% after 8 hours.

Observation on entire profile of the honey in the tray

that represents by the average line, during the early

stage of dehydration (after 1-2 hours), the moisture

content is decreased drastically from 29% to 24%. This

supposedly due to the evaporation of free water

molecule on the surface of honey. Approach to 3 hours,

the moisture level become stagnant before it decrease

slowly to 21% at 5 hours. There is decrement from 5 to

6 hours before it started to decrease at 6 hours and drop

into below 20% and this happened after it reached 8

hour. At the 5 to 8 hours, it can be assumed the slow

reduction of moisture is due to difficulty to extract the

bound water. Puranik et. al, (1991) has reported that

honey mainly consisted of bound water.

Figure 2: Profile of water reduction during

dehydration process

Physicochemical Analysis

Table 2 exhibited the comparison on physicochemical

of stingless bee honey between before and after

dehydration process. Beside measurement of moisture

content, other three characteristic that considered were

the sugar profile, HMF content, total phenolic

compound (TPC) and the viscosity. It has shown that

dehydration process successfully reduce the moisture

level of honey to the appropriate level below of 20%

rather than its initial after harvest in 29%. The sugar

content for fructose, glucose and sucrose also displayed

a slightly increment but it’s not too much apparent

compare to sugar content in fresh harvested honey. The

increasing of sugar content could be due to the removal

of water molecule then left the more concentrated sugar

in honey. It could be also due to the thermal treatment

that has dissolves the sugar crystal nuclei to retard

granulation (Escriche et. al., 2009). HMF content

exhibited slightly increase after dehydration compare

to value of fresh sample. However, it still considered

as the low level of HMF which can avoid from the

deterioration of active compound in honey. Moreover,

the HMF value has obtained for sample before and after

dehydration which is 2.27 mg/kg and 2.39 mg/kg

respectively are still in the average for the stingless bee

honey which is between 2.4 and 16.0 mg/kg as study

conducted by Souza et. al. (2006).

Table 2: Physicochemical characterization of fresh

and dehydrated honey

Measurement of total phenolic content has considered

as a simple and fast technique to measure total phenol

in complex matrix like honey (Chua et al., 2013). In

this study, it has exhibit that honey after dehydrated

exhibited slightly increase in TPC content compared to

the fresh harvested. The viscosity value also has

increased for dehydrated honey with 24.30 ± 0.20

compare to 16.23 ± 1.97 poise from fresh harvested

honey. However, what that has been obtained from this

viscosity result was contradicted with has reported by

Anklam et al. (1998) which the viscosity of honey

should be reduce after thermal treated. This was

suggested, low viscosity value in fresh harvested honey

due to the higher water molecule contain on it. The

molecular structure of water is simple since it

composes of oxygen and hydrogen bonds so that it can

freely flow compare to the complex molecular

structure of honey. Due to that, fresh harvested honey

in the ambient temperature possessed low viscosity

value. Meanwhile, dehydrated honey has removed an

amount of 9-10% of water from its original 29%. Thus,

it led to the higher concentration of honey with higher

viscosity value of 24.30 ± 0.20. This also contribute

due to the dehydrated honey possessed complex

molecular structure since it contain complex of sugar

bond rather than free flow molecule water in the fresh

harvested honey.

Conclusion:

Dehydration of stingless bee honey using MARDI

dehydrator has successfully reduce high moisture

content to the appropriate moisture level of below 20%.

The time consumption was 8 hours compare to current

approach for remove water content that took greater

than 24 hours. Physicochemical characteristic of honey

are conserved as fresh harvested honey while the

moisture content reduced can avoid from fermentation

Parameter

Fresh-

harvested

honey

Honey after

dehydrate

Moisture

Content (%)

29.00 19.00

Sugar Profile

(g/100g)

- Fructose

- Glucose

- Sucrose

12.39 ± 0.31a

3.41 ± 0.06a

2.37 ± 0.06a

13.52 ± 0.75a

3.46 ± 0.21a

2.48 ± 0.13a

HMF

Content(mg/kg)

2.27

2.39

Total phenolic

compound

(mg/100g)

24.47 ± 0.50a

25.00 ± 0.57a

Viscosity at

28°C (poise)

16.23 ± 1.97a

24.30 ± 0.20a

to be occurred that could deteriorate the enzymes and

active compound in honey. This was considered that

MARDI dehydrator has meet the requirement to

produce consistent high quality stingless’s bee honey.

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(D) REKOD KEPUJIAN/HADIAH Tarikh Diperolehi Jenis Pengiktirafan Sebab Diberi

(E) REKOD PENDAFTARAN PROFESIONAL Nama Pertubuhan Bidang Kejuruteraan No. Pendaftaran

(F) SUB-BIDANG DIMINATI

Tandakan ( ) atau nyatakan sub-bidang yang diminati.

Sub-bidang Biosistem Infrastruktur & Pemeliharan Sumber Sistem Jentera Sistem Kawalan & Pengautomatan Teknologi Maklumat Kejuruteraan Makanan Kejuruteraan Pemprosesan Bahan–Bio Lain-lain (Nyatakan) : ______________________________________

(G) GRED KEAHLIAN DIPOHON

Tandakan ( ) pada gred keahlian yang dipohon.

Gred Yuran Kemasukan Yuran Seumur Hidup Yuran Tahunan Ahli Fellow - RM 150 - Ahli Professional RM 20 RM 100 - Ahli RM 10 RM 50 - Ahli Bersekutu RM 10 RM 20 - Ahli Industri RM 10 RM 100 -

Pelajar RM 5 - RM10

(H) PENGAKUAN PEMOHON Saya mengaku bahawa butiran yang diberikan dalam borang ini adalah benar, dan dengan ini bersetuju untuk mematuhi segala peraturan keahlian Persatuan. Tarikh : __________________________________ Tandatangan Pemohon:_________________________________________

(I) UNTUK KEGUNAAN PEJABAT MSAE SAHAJA Tarikh permohonan diterima : ____________________________ Dokumen dan Sijil : LENGKAP / TIDAK LENGKAP Pemohonan : LULUS / GAGAL No. Ahli : ____________________________ Lain-lain ulasan : ____________________________ Tarikh kemaskini: 27 April 2018

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