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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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
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exercitation ullamco laboris nisi ut aliquip ex ea
commodo consequat. Duis aute irure dolor in
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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
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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.
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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.
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.
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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.
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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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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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.
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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.
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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.
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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.
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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
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fugiat nulla pariatur. Excepteur sint occaecat
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ea commodo consequat. Duis aute irure dolor in
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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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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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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.
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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.
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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.
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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.
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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
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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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
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ea commodo consequat. Duis aute irure dolor in
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fugiat nulla pariatur. Excepteur sint occaecat
cupidatat non proident, sunt in culpa qui officia
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ea commodo consequat. Duis aute irure dolor in
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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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angustula pot-honey compared to Apis mellifera
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