TARIQAH TASAWWUF
TUNJANG AQIDAH AHLI SUNNAH

DAN JAMA’AH

Abdullaah Jalil

Pensyarah Kanan, Universiti Sains Islam Malaysia (USIM).

Email: abdullaah@usim.edu.my

SIMPOSIUM TAREKAT TASAWUF 2016

Auditorium, Masjid Putra, Putrajaya

21 Mei 2016/ 14 Syaaban 1437 (Sabtu)

Anjuran:

Pertubuhan Tarekat Muktabar Malaysia (PERTAMA)

mailto:abdullaah@usim.edu.my

ISI KANDUNGAN

1. Pendahuluan: Tasawwuf adalah Tazkiyah dan Ihsan .................................. 1

2. Penshariatan Tasawwuf Di dalam al-Quran dan al-Sunnah ........................ 2

3. Hubungan Di Antara Tariqah Sufi dan Ilmu Tasawwuf .............................. 2

4. Hubungan Tasawwuf dengan Aqidah dan Shariat ....................................... 3

5. Tariqah Tasawwuf Sebagai Tunjang Aqidah Ahli Sunnah dan Jama’ah .... 4

5.1 Tasawwuf dan Tariqah Menitik Beratkan Aspek Kerohanian dan

Memperincikan Amalan-amalan Qalbiyyah ................................................ 5

5.2 Tasawwuf dan Tariqah Menghubungkan Shariat dan Hakikat ............. 6

5.3 Tasawwuf dan Tariqah Memurnikan, Menghiasi dan

Menyempurnakan Shariat dan Aqidah ........................................................ 7

5.4 Peranan Tariqah Tasawwuf dalam Menyebarkan Islam ........................ 8

5.5 Peranan Tariqah Tasawwuf Dalam Pembukaan Wilayah Islam dan

Jihad Kemerdekaan ...................................................................................... 8

6. Tasawwuf dan Tariqah Sufi Sebagai Salah Satu Gagasan Ahli Sunnah dan

Jama’ah di Malaysia ......................................................................................... 9

6.1 Wasiat al-Shaykh Abdullah Fahim ...................................................... 10

6.2 Dato’ Mustapha Othman – Ketua Pengarah JAKIM ........................... 11

6.3 Resolusi Konvensyen Akidah Antarabangsa 2014 (K-Akidah) –

Negeri Sembilan ......................................................................................... 11

6.4 Muzakarah Fatwa Negeri Sembilan 2016 ............................................ 12

7. Kesimpulan ................................................................................................ 12

BIBLIOGRAFI .............................................................................................. 13

Lampiran 1: Wasiat Sheikh Abdullah Fahim ............................................ 15

Lampiran 2: Resolusi Konvensyen Akidah Antarabangsa 2014 ............... 16

1

1. Pendahuluan: Tasawwuf adalah Tazkiyah dan Ihsan

Tasawwuf adalah merupakan satu madrasah kerohanian Islam yang lahir

bersama lahirnya Islam. Di dalam al-Quran terdapat beberapa ayat yang jelas

dan dapat dijadikan dalil yang membuktikan Tasawwuf memang lahir

bersama lahirnya Islam. Allah berfirman:

يِهمأ  يِّنَي َرُسوًلا ِمنأُهمأ َيتأُلو َعَليأِهمأ آَياتِِه َوُيَزكِّ ُمِّ ُمُهُم الأكَِتاَب ُهَو الَِّذي َبَعَث ِِف اْلأ َوُيَعلِّ

َمَة َوإِنأ َكاُنوا ِمنأ َقبأُل َلِفي َضََلٍل ُمبنِيٍ  كأ  َواْلأِ

Maksudnya: “Dialah (Allah) yang telah mengutuskan seorang rasul

(Nabi Muhammad ) dalam kalangan orang-orang (Arab) yang

Ummiyyin, dari bangsa mereka sendiri, yang membacakan kepada

mereka ayat-ayat Allah (mengajar ummatnya mengenal Allah), dan

membersihkan mereka (dari iktiqad yang sesat), serta mengajarkan

mereka Kitab Allah (hukum-hakam) dan Hikmah (pengetahuan yang

mendalam mengenai hukum-hukum syarak)…” (al-Jumuʿah,2)

Tazkiyah (يِهم -yang tersebut dalam ayat ini bermaksud ilmu tazkiyat al (  َوُيَزكِّ

nafs atau ilmu Ihsan atau ilmu Tasawwuf atau ilmu Hati, kerana ilmu Ihsan

atau Tasawwuf tujuannya membersihkan zahir dan batin manusia (Jahid

Sidek, 2014).

Kandungan dalam Tasawwuf adalah merupakan amalan Rasulullah ,

golongan sahabat, tabi’in, tabi’ut-tabi’in dan para salafussoleh. Amalan

Tasawwuf adalah sunnah muttaba’ah. Ianya menjadi salah satu dari tiga

rukun agama Islam, iaitu Islam, Iman dan Ihsan (Jahid Sidek, 2014).

Ihsan yang disebut dalam hadis Jibril  yang masyhur adalah asas ilmu dan

amalan Tasawwuf. Maka, ilmu Ihsan adalah merupakan ilmu Tasawwuf.

Syeikh Muhammad Zakariyya Al-Kandahlawi, dalam kitabnya Al-Shariah

wa al-Tariqah menegaskan dengan kata-katanya, yang bermaksud

(Zakariyya al-Kandahlawi):

“Tariqat sebenarnya adalah nama yang sama maknanya dengan Ihsan

yang tersebut dalam hadis. Ia merupakan jalan yang menyampaikan

Ihsan. Ihsan juga disebut dan dikenali dengan tasawwuf atau suluk.

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Anda boleh namakan ilmu Ihsan itu dengan apa-apa istilah. Semua

lafaz istilah itu berlainan tetapi maksudnya sama.”

2. Penshariatan Tasawwuf Di dalam al-Quran dan al-Sunnah

Penshariatan aspek-aspek kerohanian adalah sesuatu yang diketahui secara

daruri di dalam Islam. Jika dilihat dengan teliti kepada hadith Jibril, rukun-

rukun Iman dan Ihsan adalah merupakan perkara-perkara rohani. Dan jalan

para ulama’ Sufi bukanlah sesuatu yang asing menurut dalil-dalil al-Quran

dan al-Sunnah.

Ulama’ besar dalam disiplin ilmu Tasawwuf, yang juga merupakan seorang

faqih lagi muhaddith, Al-Imam Abu al-Mawahib ʿAbd al-Wahhab al-

Shaʿrani al-Shafiʿi (973H) berkata di dalam “Lawaqih al-Anwar al-

Qudsiyyah fi Bayan al-‘Uhud al-Muhammadiyyah” (al-Sha'rani, 2005, p.

10):

اَك أَ  ِحي، َوإِيَّ َبلأ ُنصأ ا، َواقأ ِذأ َلَك َيا َأِخي َشيأخا ا َفاَّتَّ أ َيأأِت ِِبَ وفِيَِّة ََل نأ َتُقوَل َأنَّ َطِريَق الصُّ

َمُتَها ِمنأَها ٌة َسَداَها َوُْلأ ِديَّ ََلٌق ُُمَمَّ َها َأخأ َا ُكلَّ ٌر، َفإَِّنَّ ُه ُكفأ  .كَِتاٌب َوًَل ُسنٌَّة َفإِنَّ

“Maka ambillah bagimu wahai saudaraku seorang Shaykh! Dan

terimalah nasihatku! Dan janganlah engkau sekali mengatakan Tariq

ahli-ahli Sufi itu tidak datang berkenaannya al-Quran dan al-Sunnah,

maka sesungguhnya itu adalah satu kekufuran. Maka sesungguhnya ia

(Tariqah itu) keseluruhannya adalah akhlak-akhlak Muhammadiyyah

(Rasulullah ), benang-benangnya yang tegak dan melintang

(perumpamaan bagi kain) adalah daripadanya (akhlak-akhlak

Rasulullah ).”

3. Hubungan Di Antara Tariqah Sufi dan Ilmu Tasawwuf

Persoalan yang sering ditimbulkan adalah: Apakah hubungan di antara

Tariqah dan Tasawwuf?. Mungkin jawapan yang paling mudah untuk

difahami bagi masyarakat awam adalah dengan menyatakan hubungannya

adalah seperti Mazhab Fiqh dan Hukum Shariat yang amali.

Seperti bidang-bidang ilmu lain di dalam Islam, terdapat para ulama’ Islam

yang bangkit dan memberi perhatian kepadanya lalu dinisbahkan kepada

tokoh-tokoh tersebut mazhab atau tariqah atau qira’ah atau madrasah dengan

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nama-nama tokoh-tokoh tersebut. Penisbahan ini bukanlah bermaksud

bahawa intipati dan hakikat ilmu tersebut tidak pernah wujud sebelum

mereka tetapi penisbahan seperti ini adalah kerana mereka lah yang berusaha

mempertahankannya serta menerangkan kaedah-kaedahnya serta prinsip-

prinsipnya dan menyeru untuk beramal dengannya ketika ilmu tersebut

semakin pudar (al-Ghumari).

Al-Shaykh Dr. Jawdah al-Mahdi (2005) menyebut bahawa Allah 

membangkitkan para ulama’ di setiap zaman untuk memelihara Shariat

Allah. Ada yang dibangkitkan untuk memelihara cabang Islam, ada yang

dibangkitkan untuk memelihara cabang Iman, dan ada yang dibangkitkan

untuk memelihara cabang Ihsan. Dan para ulama’ Tasawwuf atau Sufi

adalah mereka yang bertugas memelihara cabang Ihsan ini daripada

penyelewengan.

4. Hubungan Tasawwuf dengan Aqidah dan Shariat

Penerangan Rasulullah  bagi Ihsan di dalam Hadith Jibril adalah

merupakan kata-kata atau ungkapan yang menjadi anak kunci (keywords)

yang penting untuk melihat dan memahami dengan tepat hubungan

tasawwuf dengan akidah dan syariat. Berdasarkan hadis Jibril tersebut dapat

dirumuskan beberapa kesimpulan (Jahid Sidek, 2014):

1. Tasawwuf adalah merupakan natijah amalan yang menggabungkan

akidah dengan syariat atau tauhid dengan fekah.

2. Tasawwuf adalah amalan yang mampu meningkatkan kedua-dua

bidang akidah (tauhid) dan syariat (fekah).

3. Hanya dengan tasawwuf, maka akidah atau tauhid dapat dicapai

setinggi-tingginya iaitu hakikat dan makrifah.

4. Tasawwuf adalah ilmu dan amalan yang menumpukan aspek rohani

(hati, roh dan sirr) secara dhawqi, ruhiyy.

5. Tasawwuf adalah merupakan roh bagi agama. Sebagaimana jasad

tidak akan hidup tanpa roh, maka begitulah agama tidak akan hidup

tanpa tasawwuf.

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5. Tariqah Tasawwuf Sebagai Tunjang Aqidah Ahli Sunnah

dan Jama’ah

Peranan dan hubungan ulama’ Tasawwuf dan Tariqah (ulama’ Sufi) sebagai

tunjang penghayatan aqidah Ahli Sunnah dan Jama’ah adalah jelas. al-Imam

Abu Mansur ‘Abd al-Qahir al-Baghdadi al-Tamimi al-Shafi’i (wafat 463H) –

salah seorang tokoh Islam termuka di dalam bidang aqidah dan salah seorang

tokoh ulama’ mazhab al-Shafi’i menyebut di dalam kitab aqidahnya yang

amat terkenal “al-Farq bayn al-Firaq” (Abu Mansur al-Baghdadi, 1977):

 ::اسِ النَّ  نأ مِ  اٍف نَ صأ أَ  ةُ يَ نِ َم ثَ  ةِ عَ َم ـَالأ وَ  ةِ نَّ السُّ  َل هأ أَ  نَّ أَ  اهللٌ ُ مُ كُ َد عَ سأ وا أَ مُ لَ عأ اِ

“Ketahuilah oleh kamu – semoga Allah membahagiakan kamu –

sesungguhnya Ahli al-Sunnah dan al-Jama’ah itu adalah merupakan

lapan (8) golongan daripada manusia (para Muslimin).

Berkenaan golongan Sufi sebagai salah satu daripada lapan golongan Ahli

Sunnah dan Jama’ah, beliau menyebut:

والصنف السادس منهم: الزهاد الصوفية الذين أبرصوا فأقرصوا، واختربوا فاعتربوا،

ورضوا باملقدور، وقنعوا بامليسور، وعلموا أن السمع والبرص والفؤاد كل أولئك

مسئول عن اخلري والرش، وُماسب عىل مثاقيل الذر، فأعدوا خري اإلعداد ليوم املعاد .

ِف طريقي العبارة واإلشارة عىل سمت أهل اْلديث، دون من يشرتى  وجرى كَلمهم

هلو اْلديث، ًل يعملون اخلري رياء، وًل يرتكونه حياء، دينهم التوحيد ونفي التشبيه،

ومذهبهم التفويض إىل اهلل تعاىل، والتوكل عليه، والتسليم ْلمره، والقناعة بم رزقوا،

ِل واإلعراض عن اًلعرتاض عليه ﴿َذلَِك  َشاُء َواهللُ ُذو الأَفضأ ُل اهللِ ُيوتِيِه َمنأ يَّ َفضأ

 [.21اِلأَعظِيِم ﴾]سورة اْلديد آية

“Golongan yang ke enam (di antara golongan ASWJ) ialah golongan

ahli zuhud dan ahli tasawwuf yang mempunyai pandangan yang tajam

(dalam memahami agama). Mereka hidup dengan cara serdahana,

membuat berbagai latihan kerohanian. Mereka mampu mengambil

iktibar atau pengajaran yang benar dan mendalam mengenai ajaran

5

agama. Mereka bersifat redha dengan apa yang Allah takdirkan.

Mereka bersifat qana’ah (berpada) dengan rezeki yang Allah

kurniakan. Mereka tidak mengejar kemewahan. Mereka menyedari

sedalam-dalamnya bahawa pendengaran, penglihatan (akal) dan hati

akan disoal kelak (di akhirat) mengenai baik atau buruknya. Mereka

sentiasa muhasabah diri sampai mengenai perkara-perkara yang

sehalus-halusnya atau sekecil-kecilnya. Mereka membuat persediaan

yang baik untuk kehidupan hari akhirat. Mereka bercakap

menggunakan ibarat dan isyarat, mengikut cara ahli hadis. Mereka

tidak bercakap perkara yang kosong dan sia-sia. Mereka tidak

melakukan kebaikan kerana riak dan tidak meninggalkan amalan yang

baik disebabkan malu kepada manusia. Agama mereka adalah tauhid

sebenar dan menafikan penyamaan Allah dengan makhluk. Mazhab

mereka mengenai kerohanian ialah menyerah kepada Allah dan

tawakal. Mereka taat kepada perintah Allah, menyerah penuh sebagai

hambaNya. Mereka redha terhadap apa yang ditakdirkan oleh Allah

dengan hati dan perbuatan. Al-Quran ada menyebutkan hal keadaan

mereka seperti itu.” Firman Allah: “…yang demikian itu ialah limpah

kurnia Allah, diberikannya kepada sesiapa yang dikehendakiNya; dan

Allah sememangnya mempunyai limpah kurnia yang besar…” (al-

Hadid,21) (Jahid Sidek, 2014).

Di sini, penulis cuba mencatatkan dengan ringkas lima (5) peranan

Tasawwuf dan Tariqah yang layak dijadikan bukti tentang hakikat

kedudukan Tariqah Tasawwuf sebagai tunjang aqidah Ahli Sunnah dan

Jama’ah.

5.1 Tasawwuf dan Tariqah Menitik Beratkan Aspek

Kerohanian dan Memperincikan Amalan-amalan Qalbiyyah

Tidak ada sesiapa pun yang boleh menafikan kepentingan hati rohani dari

sudut pandangan Islam. Dan di hatilah tempat letaknya simpulan-simpulan

aqidah dan Iman. Walaupun begitu perbahasan hati dalam disiplin ilmu

aqidah pada kebiasaannya hanya berkisar sekitar (i) Tawhid iaitu

mengesakan Allah  pada zatNya, sifatNya dan af’alNya serta (ii) Tasdiq

iaitu membenarkan segala perkhabaran yang didatangkan oleh Baginda

Rasulullah  sama ada berkaitan perkara-perkara zahir dan ghaib di dunia

dan akhirat. Dalam disiplin ilmu fiqh pula, aspek rohani yang dibincangkan

lebih tertempu kepada niat dan kerelaan. Para ulama’ Sufi dan Tariqah

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adalah para ulama’ yang menumpukan perhatian mereka kepada aspek

kerohanian seseorang Mukallaf. Mereka telah membentangkan asas-asasnya,

prinsip-prinsipnya, menerangkan kesalahan-kesalahan dan penyelewengan

yang berlaku di dalamnya. Dengan ini mereka telah menyumbang kepada

pengukuhan aspek qalbiyyah di dalam disiplin ilmu-ilmu Islam. Lihat jadual

di bawah.

Disiplin Ilmu Perbahasan Amalan-amalan Qalbiyyah

Ilmu Aqidah 1. Tawhid

2. Tasdiq

Ilmu Fiqh 1. Niat

2. Kerelaan / Keredaan

Ilmu Tasawwuf 1. Taubat

2. Al-Khawf

3. Al-Zuhd

4. Al-Sabr

5. Al-Shukr

6. Al-Ikhlas wa al-Sidq

7. Tawakkal

8. Al-Mahabbah

9. Al-Rida bi al-Qada’

10. Dhikr al-Mawt

Dan begitu banyak lagi.

5.2 Tasawwuf dan Tariqah Menghubungkan Shariat dan

Hakikat

Shariat dan Hakikat adalah tidak mungkin bertentangan sama sekali

bertentangan. Bahkan, Shariat adalah pintu masuk kepada Hakikat. Imam

Ibn Ajibah menyebut Shariat dan Hakikat mungkin boleh datang di dalam

satu nas al-Quran atau al-Sunnah atau boleh juga datang secara berasingan.

Al-Shaykh Muhammad Amin al-Kurdi (1994) telah menerangkan hubungan

di antara Shariat, Tariqat dan Hakikat di dalam kitabnya yang masyhur

“Tanwir al-Qulub fi Muʿamalat ʿAllam al-Ghuyub”. Di sini penulis cuba

menggambarkannya dengan ilustrasi di bawah.

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Shariat Tariqat Hakikat

Hukum ahkam yang telah

diperintahkan Allah SWT

melalui Rasulullah SAW dan

difahami oleh ulama’ secara

nas atau istinbat serta

meliputi Aqidah, Fiqh dan

Tasawwuf.

Beramal dengan Shariat

secara bersungguh-sungguh

(azimah) dan menjauhi sikap

mengambil ringan pada

perkara yang tidak patut

diambil ringan.

Atau:

Menjauhi perkara-perkara

haram, makruh serta

berlebihan dalam perkara

harus serta menunaikan

segala kewajipan dan apa

yang termampu daripada

perkara-perkara sunat di

bawah bimbingan seorang

guru yang arif.

(1) Nipisnya hijab seseorang

hamba dengan Tuhannya dan

perkara-perkara yang dia

beriman dengannya.

(2) Menghilangkan sifat-sifat

keji dari diri dan menghiasnya

dengan akhlak-akhlak yang

diredai dan terpuji.

(3) Mudah untuk berbuat

amal-amal soleh dan mudah

untuk melakukan perkar-

perkara yang baik.

5.3 Tasawwuf dan Tariqah Memurnikan, Menghiasi dan

Menyempurnakan Shariat dan Aqidah

Ilmu Tasawwuf adalah disiplin ilmu yang menyempurnakan lagi pengamalan

Shariah dan kekuatan aqidah. Ilmu dan amalan tasawwuf dapat

meningkatkan akidah Ahli Sunnah dan Jama’ah ke tahap setinggi-tingginya

dari tingkat ilmu dan kefahaman bertempat di akal, meningkat kepada

hakikat dan makrifah di hati dan roh (Jahid Sidek, 2014). Di dalam kitab-

kitab aqidah Ahli Sunnah dan Jama’ah sendiri terdapat anjuran agar

memperbanyakkan zikir Tahlil agar makna Tauhid yang telah dipelajari

benar-benar difahami dan dihayati.

Dari sudut Shariat (Fiqh) pula, disiplin ilmu Tasawwuf akan memacu

seseorang itu untuk menitikberatkan penerimaan sesuatu amalan yang

dilakukan dan bukannya hanya kesahihannya semata-mata. Ini adalah kerana

ilmu Fiqh membahaskan syarat-syarat kesahihan sesuatu amalan dan ilmu

Tasawwuf membahaskan bagaimana sesuatu amalan itu diterima di sisi

Allah. Seseorang yang melakukan sedekah atau mengerjakan solat mungkin

melakukannya dengan sahih dan memenuhi syarat amalinya, namun oleh

kerana niatnya yang salah atau hatinya yang dipenuhi dengan perasaan ujub,

riya’ dan kibr mungkin menjadi sebab amalannya itu tertolak dan tidak

diterima di sisi Allah.

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5.4 Peranan Tariqah Tasawwuf dalam Menyebarkan Islam

Peranan Ulama’ Sufi dan Tariqah Tasawwuf di dalam menyebarkan Islam

juga amat jelas. Sebahagian pengkaji berpendapat bahawa kedatangan Islam

ke Tanah Melayu adalah melalui para ulama’ Sufi yang melakukan usaha

dakwah melalui jalan perniagaan. Dan perkara ini mempunyai asas yang

amat kukuh dari sudut sejarah. Para Ulama’ Sufi dilihat menyebarkan Islam

dengan penuh hikmah melalui komunikasi yang berasaskan akhlak

mahmudah, majlis-majlis ilmu dan zikir serta penulisan ilmiah. Hasilnya

begitu banyak para ulama’ kita di Malaysia khususnya dan di Kepulauan

Nusantara umumnya juga mengamalkan dan menyebarkan Tariqah-tariqah

Tasawwuf seperti Tariqah al-Shatariyyah, al-Naqshabandiyyah, al-

Ahmadiyyah, al-Khalwatiyyah, al-Shadhiliyyah dan lain-lan. Untuk melihat

peranan Tariqah Sufi dan peranannya dalam menyebarkan Islam di

Malaysia, penulis mencadangkan buku yang ditulis oleh al-Marhum Dr

Sulaiman Ibrahim al-Baruhi yang bertajuk: “(Terjemahan) Tarikat-tarikat

Sufi di Malaysia dan Kesannya kepada Dakwah Islamiyyah” (al-Baruhi,

2002).

5.5 Peranan Tariqah Tasawwuf Dalam Pembukaan Wilayah

Islam dan Jihad Kemerdekaan

Pembukaan yang dijanjikan oleh Rasulullah  bagi Kota Konstantinopel

dilakukan oleh Sultan Muhammad al-Fatih yang merupakan anak didik

seorang tokoh ulama’ Sufi iaitu al-Shakyh Aq Shams al-Din al-Sufi. Beliau

bukan sahaja bertanggungjawab sebagai pendidik Sultan Muhammad al-

Fateh serta orang memberi galakan dan semangat bagi pembukaan ini, tetapi

beliau lah juga yang menetapkan bagi Sultan Muhammad al-Fateh tarikh

bagi pembukaan Kota Kostantinopel. Beliau juga adalah orang yang diberi

petunjuk untuk menemui kembali kubur Saidina Abu Ayyub al-Ansari 

yang terletak berdekatan dengan tembok Kota Kostantinopel. Dan beliau

jugalah orang pertama yang melakukan Khutbah Jumaat di Masjid Aya Sofia

setelah pembukaan Kota Kostantinopel. Dan ini lah pembukaan yang dipuji

dan dijanjikan oleh Rasulullah .

Begitu juga pahlawan dan pemimpin seperti Salahuddin al-Ayyubi yang

membebaskan Bayt al-Maqdis. Al-Imam al-Subki menyebut beliau sebagai

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seorang Sufi yang zuhud, wara’, bersih dan bertaqwa (Taj al-Din al-Subki,

2003). Beliau telah membina Khaniqah
1
 bagi para Sufi di Mesir, membina

madrasah-madrasah Sufi di Bukit Qasiyun di Syam dan membina kubah di

atas kubur Imam al-Shafie dan membuka Bayt al-Maqdis pada 27 Rejab 583

Hijrah. Dan di sana terdapat begitu banyak fakta sejarah berkenaan hakikat

ini.

Peranan Tariqah Sanusiyyah dan pejuangnya al-Shahid Umar Mukhtar

dalam menentang penjajahan di Libya sangat diketahui. Dalam konteks

tanah air kita, perjuangan-perjuangan kemerdekaan yang dilakukan oleh

tokoh-tokoh tanahair kita juga mendapat dokongan dan sokongan dari

ulama’ Sufi dan Shaykh Tariqah seperti Tok Ku Paloh. Beliau melindungi

pejuang-pejuang Islam dan Melayu yang bermusuh dengan penjajah Inggeris

pada zamannya dan ada riwayat mengatakan Haji Abdur Rahman Limbong

dan Tok Janggut yang terlibat mengetuai kegiatan anti-penjajah juga adalah

murid Tok Ku Paloh (Wikipedia).

6. Tasawwuf dan Tariqah Sufi Sebagai Salah Satu Gagasan

Ahli Sunnah dan Jama’ah di Malaysia

Acuan gagasan Ahli Sunnah dan Jama’ah di Malaysia atau Tanah Melayu ini

menyaksikan sinergi dan hubungan yang rapat di antara Mazhab al-Shafie

sebagai aliran fiqh, mazhab Al-Asha’irah sebagai tunggak aqidah dan Al-

Sufiyyah sebagai manhaj rohani. Lihat gambarajah di bawah:

Gagasan Ahli Sunnah dan Jama’ah di Malaysia

1
 Juga disebut Khanqah.

Fiqh: al-
Shafi'iyyah

Aqidah: al-
Asha'irah

Tasawwuf:
al-Sufiyyah

10

Hakikat ini amat jelas dan dinyatakan oleh para ulama’ dan ulil al-amr di

Malaysia. Berikut adalah sebahagian daripada kenyataan yang berkaitan:

6.1 Wasiat al-Shaykh Abdullah Fahim

Seorang ulama’ Tanah Melayu yang masyhur iaitu al-Sheikh Abdullah

Fahim menyebut di dalam wasiatnya:

“Bismillahir Rahmanir Rahim. Alhamdulillah was sholatu was salamu

'ala Sayyidina Muhammad wa 'ala alihi wa ashabihi.

(Amma ba'd), tuan-tuan sedia maklum beratus-ratus tahun bahawa

orang bangsa Melayu seMalaya ini dari peringkat ke bawah hingga ke

peringkat ke atas, awam-awam, qadhi-qadhi, ulama-ulama, menteri-

menteri hingga raja-raja sekalian mereka itu bermazhab dengan

mazhab al-Imam asy-Syafi`i ijma`an tiada seorang pun yang

bermazhab lain daripada mazhab Syafi`i (yahrumu kharqul ijma` /

diharamkan merobek ijma`).

Ambil mereka itu hukum-hukum fiqh Syafi`i daripada kitab Tuhfah

dan kitab Nihayah hingga kitab al-Umm dan mukhtasharatnya dan

terjemahnya kepada bahasa Melayu seperti Sabilal Muhtadin,

Bughyatuth Thullab dan Mathla`ul Badrain dan lainnya.

Usuluddin atas perjalanan Abu al-Hasan al-Asy`ari diambilkan

daripada syuruh dan hawasyi Ummul Barahin dan Jawharah dan

sebagainya daripada kitab-kitab Melayu.

Ilmu tasawwuf atas perjalanan al-Imam al-Ghazali diambilkan

daripada Minhajul 'Abidin, Ihya` Ulumiddin dan terjemahnya kepada

Melayu seperti Siyarus Salikin.

Maka ini kitab-kitab dan seumpamanya segala hukum dalamnya

kesemua mustanbath daripada Quran dan hadits yang dihalusi dan

ditapis oleh ulama-u ajilla` (ulama yang cemerlang lagi terbilang)

diamal dengan dia sudah lebih daripada 1000 tahun dan diterjemah

kepada bahasa Melayu beratus-ratus tahun.”

Rujuk Lampiran 1 untuk melihat salinan wasiat beliau.

11

6.2 Dato’ Mustapha Othman – Ketua Pengarah JAKIM

Dato’ Othman Mustapha, Ketua Pengarah JAKIM pernah menyebut di

dalam satu wawancaranya:

“Anutan Ahli Sunnah Wal Jamaah yang menjadi tradisi di Malaysia

merujuk kepada pengikut mazhab Syafieyah dan dari segi

teologinya beraliran Asya'irah tanpa menolak tiga mazhab lain yang

muktabar. Dari segi akhlak atau rohaniyahnya dipengaruhi oleh

pandangan Imam al-Ghazali.”

Sumber: Berita Harian, Ahad, 13 Disember 2013, m/s 30-31.

Pengaruh Imam al-Ghazali terhadap manhaj kesufian di tanah Melayu amat

besar kerana selain menjadi tokoh besar dalam ilmu Tasawwuf, beliau juga

adalah seorang tokoh besar dari kalangan ulama’ mazhab al-Shafi’ie dan

seorang tokoh besar di dalam mazhab al-Asha’irah. Dengan kata lain, beliau

adalah peribadi yang boleh dianggap melambangkan manhaj Ahli Sunnah

dan Jama’ah di Malaysia.

6.3 Resolusi Konvensyen Akidah Antarabangsa 2014 (K-

Akidah) – Negeri Sembilan

Resolusi Konvensyen Akidah Antarabangsa 2014 (K-Akidah) mengandungi

tujuh resolusi yang penting. Resolusi in telah dibaca oleh Mufti Negeri

Sembilan, Datuk Mohd. Yusof Ahmad dan resolusi pertamanya jelas

melambangan gagasan Ahli Sunnah dan Jama’ah di Malaysia.

“1. Aqidah umat Islam di bumi Malaysia adalah Aqidah Ahli Sunnah

wal Jama’ah (ASWJ) yang berteras kepada manhaj/ prinsip al-

Asya’irah dan al-Maturidiah manakala dalam fiqhnya berpegang

kepada mazhab Syafie melainkan dalam masalah ifta’ serta Tasawwuf

mengikut jalan Syeikh Junaid al-Baghdadi yang muktabar termasuk di

dalam kerangka ASWJ.”

Sumber: Utusan Malaysia. 5 Disember 2014. Dalam Negeri. Tujuh

Resolusi K-Akidah dirumus. Lihat Lampiran 2.

12

6.4 Muzakarah Fatwa Negeri Sembilan 2016

Dalam perkembangan terbaru, Negeri Sembilan melalui Muzakarah

Jawatankuasa Fatwanya telah membuat keputusan untuk mentafrifkan istilah

Ahli Sunnah dan Jama’ah dan keputusannya adalah seperti berikut:

“Tarikh Keputusan : 25 Februari 2016

Setelah meneliti setiap pandangan ahli mesyuarat dan hujah-hujah

yang dikemukakan, Muzakarah Jawatankuasa Fatwa Negeri Sembilan

Bil. 02/2016-1437H yang bersidang pada 25 Februari 2016 bersamaan

16 Jamadilawal 1437H telah bersetuju menerima cadangan takrifan

berkaitan Ahli Sunnah Wal Jamaah dalam konteks Negeri Sembilan

iaitu merujuk kepada kelompok majoriti umat Islam mereka yang

berpegang dengan ajaran Islam yang sebenar berdasarkan al-Quran

dan panduan Nabi Muhammad SAW, para sahabat dan para ulama

Islam muktabar serta berpegang dalam hal berkaitan dengan:

1. Aqidah dan Tauhid, berdasarkan pegangan Imam Abu Hasan al-

Ash’ari dan Imam Abu Mansur al-Maturidi.

2. Fiqh dan Syariah, berdasarkan mazhab Shafii di samping

meraikan mazhab Hanafi, Maliki dan Hanbali.

3. Tasawwuf, berdasarkan manhaj ulama sufi berwibawa seperti

Imam Junaid al-Baghdadi dan Imam al-Ghazali.”

Rujukan: http://www.muftins.gov.my/index.php/arkib2/himpunan-

fatwa/171-keputusan-mesyuarat-fatwa/933-tafsiran-pegangan-dan-

aqidah-ahli-sunnah-wal-jamaah . Tarikh akses: Ahad, 08 Mei 2016.

7. Kesimpulan

Tasawwuf adalah merupakan salah satu cabang daripada cabang-cabang

Shariat dan Tariqah Sufi adalah merupakan usaha para ulama’ Islam

memelihara dan menghayati aspek-aspek kerohanian, akhlak dan

kesungguhan dalam beribadah dan taqwa. Aspek-aspek ini pastinya

merupakan tunjang kepada kekuatan aqidah seseorang Muslim. Prinsip-

prinsip asas Tariqah Tasawwuf pada hakikatnya adalah merupakan intipati

yang merangkumi ketiga-tiga aspek Shariat iaitu Islam, Iman dan Ihsan. Al-

http://www.muftins.gov.my/index.php/arkib2/himpunan-fatwa/171-keputusan-mesyuarat-fatwa/933-tafsiran-pegangan-dan-aqidah-ahli-sunnah-wal-jamaah

http://www.muftins.gov.my/index.php/arkib2/himpunan-fatwa/171-keputusan-mesyuarat-fatwa/933-tafsiran-pegangan-dan-aqidah-ahli-sunnah-wal-jamaah

http://www.muftins.gov.my/index.php/arkib2/himpunan-fatwa/171-keputusan-mesyuarat-fatwa/933-tafsiran-pegangan-dan-aqidah-ahli-sunnah-wal-jamaah

13

Imam al-Nawawi (676H) menyebut di dalam “Maqasid”nya (al-Nawawi,

1992):

تقوى اهلل ِف الرس والعَلنية،  هي مخسة:: ِف أصول طريق التصوف: املقصد السابع

واْلفعال، واإلعراض عن اخللق ِف اإلقبال واإلدبار، والرىض واتباع السنة ِف اْلقوال

 عن اهلل تعاىل ِف القليل والكثري، والرجوع إىل اهلل ِف الرساء والرضاء.

“Maksud yang ketujuh: Berkenaan Asas-asas Tariq / Jalan Tasawwuf:

ia adalah Lima Perkara (Asas):

(i) Ketaqwaan kepada Allah di dalam keadaan sunyi (sendiri)

dan terang-terangan; dan

(ii) Mengikut sunnah Nabi () pada perkataan dan perbuatan;

dan

(iii) Berpaling daripada makhluk dalam perjalanan pergi dan

kembali; dan

(iv) Keredaan kepada Allah  pada (kurniaan) yang sedikit dan

banyak; dan

(v) Kembali kepada Allah () di dalam keadaan senang dan

susah.”

BIBLIOGRAFI

Abu Mansur al-Baghdadi, 'Abd al-Qahir. (1977). al-Farq bayn al-Firaq.

Bayrut: Dar al-Afaq al-Jadidah.

al-Baruhi, Sulayman Ibrahim. (2002). al-Turuq al-Sufiyyah fi Maliziya wa

Atharuha 'ala al-Da'wah al-Islamiyyah. Seremban: Jabatan Mufti

Negeri Sembilan.

al-Ghumari, Abdullah Ibn al-Siddiq al-I'lam bi ann al-Tasawwuf min al-

Islam.

al-Kurdi, Muhammad Amin (1994). Tanwir al-Qulub fi Mu'amalat 'Allam

al-Ghuyub. Bayrut: Dar al-Fikr.

al-Nawawi, Yahya Sharaf. (1992). al-Maqasid (Maqasid al-Muhaddith al-

Hujjah al-Imam Muhyi al-Din al-Nawawi fi al-Tawhid wa al-‘Ibadah

wa Usul al-Tasawwuf): Dar al-Basha'ir al-Islamiyyah.

14

al-Sha'rani, 'Abd al-Wahhab Ahmad. (2005). Lawaqih al-Anwar al-

Qudsiyyah fi Bayan al-'Uhud al-Muhamadiyyah. Bayrut: Dar al-Kutub

al-'Ilmiyyah.

Jahid Sidek. (2014). Konsep Tasawwuf Yang Muktabar dalam Akidah. Paper

presented at the Konvensyen Akidah Antarabangsa 2014.

Jawdah al-Mahdi, Muhammad Abu al-Yazid al-Naqshabandi. (2005). al-

Nafahat al-Jawdiyyah fi Ma'athir wa Awrad al-Tariqah al-

Naqshabandiyyah (2nd ed.). Shubra: al-Dar al-Jawdiyyah.

Taj al-Din al-Subki, 'Abd al-Wahhab. (2003). Tabaqat al-Shafi'iyyah al-

Kubra. Hijr li al-Tiba'ah wa al-Nashr wa al-Tawzi': al-Qahirah.

Zakariyya al-Kandahlawi. al-Shari'ah wa al-Tariqah.

Laman Sesawang:

http://www.kasnazan.com/article.php?id=1902

https://ms.wikipedia.org/wiki/Saiyid_Abdur_Rahman_bin_Saiyid_Muhamm

ad_al-Aidrus

http://www.kasnazan.com/article.php?id=1902

https://ms.wikipedia.org/wiki/Saiyid_Abdur_Rahman_bin_Saiyid_Muhammad_al-Aidrus

https://ms.wikipedia.org/wiki/Saiyid_Abdur_Rahman_bin_Saiyid_Muhammad_al-Aidrus

15

Lampiran 1: Wasiat Sheikh Abdullah Fahim

16

Lampiran 2: Resolusi Konvensyen Akidah Antarabangsa 2014


 *Corresponding author.

Email: xanthopoulos@aua.gr

eISSN: 2550-2166 / © 2020 The Authors. Published by Rynnye Lyan Resources

  Food Research 4 (4) : 1140 - 1150 (August 2020)
  Journal homepage: http://www.myfoodresearch.com

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Effect of air drying on quality characteristics and mass transfer kinetics of

osmotically dehydrated sea buckthorn by stevia

Lentzou, D., Templalexis, Ch. and *Xanthopoulos, G.

Department of Natural Resources Management and Agricultural Engineering, Faculty of School of

Environment and Agricultural Engineering, Agricultural University of Athens, 75 Iera Odos Str., 11855,

Athens, Greece

Article history:

Received: 19 January 2020

Received in revised form: 1

March 2020

Accepted: 3 March 2020

Available Online: 27 March

2020

Keywords:

Sea buckthorn,

Stevia,

Osmotic dehydration,

Air-drying

DOI:
https://doi.org/10.26656/fr.2017.4(4).031

Abstract

Sea buckthorn is ranked among the most significant super foods worldwide. Its fruits and

leaves are used as fresh or dried in food, pharmaceutical and cosmetic industry. As super

food any pre-treatment should sustain this property and hence this research was focused

on osmotic dehydration of sea buckthorn by stevia also a super food. Therefore, water

loss, sugar gain, acidity, ascorbic acid and water diffusivity were evaluated during osmotic

dehydration of sea buckthorn by two stevia solutions, 15ο and 30οBrix and following were

air-dried at 50οC by comparing the effect of steam blanching per case. Steam blanched

samples exhibited increased water loss at the end of the process, 55% at 30οBrix and 48%

at 15οBrix, compared to untreated samples where losses were 43% (30οBrix) and 28%

(15οBrix) respectively. Ascorbic acid was significantly reduced, exceeding 50% in steam

blanched samples and 23% in untreated samples. Steam blanched samples dehydrated at

15oBrix exhibited 82% dry matter increase and only 39% the untreated samples. Similarly,

samples dehydrated at 30oBrix exhibited 84% dry matter increase and 53% when no steam

blanching was applied. Solid gain was seven times less compared to water loss which is

attributed to high molecular weight of steviol glycoside. The osmotic dehydration and air-

drying curves were described effectively by Peleg and Fick models, and Logarithmic and

Fick models respectively, having in all cases R2
adj>99% and SEE<0.2. The water

diffusivity of steam blanched samples was 3.2-5.57×10-11 m2/s for water loss and 1.27-

2.03×10-11 m2/s for solid gain at 30oBrix and 2.12-4.27×10-11 m2/s and 0.91-1.98×10-11 m2/s

at 15oBrix. Finally, the water diffusivity of steam blanched samples during air-drying was

2.11-2.29×10-11 m2/s and 1.56-1.66×10-11 m2/s in the case of untreated samples.

1. Introduction

Sea buckthorn (Hippophaes rhamonides L) is among

the most important superfoods and is used for its fruits as

well its leaves. Its fruits are consumed either as fresh or

dried mainly in the pharmaceutical and cosmetic

industry. Sea buckthorn has many nutritional benefits as

it has been reported to contain more than 190 essential

compounds in seeds, pulp, fruit and juice, such as

vitamins A, K, C, B1, B2 and E, fatty acids, lipids,

organic acids, amino acids, carbohydrates, folic acid,

tocopherols, flavonoids, phenols, terpenes and tannins

which have beneficial effects on health (Bal et al., 2011).

The composition of sea buckthorn juice varies

according to cultivar, growing conditions, harvest time,

ripeness and processing technology. Has been found to

contain high quantities of ascorbic acid ranging between

28 to 2,500 mg/100 g. The pH of sea buckthorn juice

ranges from 2.7 to 3.1 which do not favour ascorbate

oxidase activation and therefore ascorbic acid is largely

retained during juice processing. The soluble solids

content ranges from 7.0 up to 22.7oBrix. The sea

buckthorn juice is characterized by high quantities of

various organic acids so its acidity ranges from 3.5 to

7.3% (Zeb, 2004).

Stevia is a natural sweetener used in food and

beverage industry as a sugar substitute. A part of stevia

is 15 to 30 times sweeter than a part of sucrose (Savita et

al., 2004). Stevia plant (Stevia rebaudiana Bertoni)

belongs to the family of Compositae or Asteraceae,

subfamily of Eupatorieae. Have been identified 280

species to belong at stevia genus but only Stevia

rebaudiana has intense sweetening power (Lemus-

Mondaca et al., 2012). The stevia plant is a good source

 Lentzou et al. / Food Research 4 (4) (2020) 1140 - 1150

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

of carbohydrates, proteins, fibres, metals, essential and

non-amino acids. The physical and chemical

characteristics of the extracted stevioside, as well as its

thermal and acid stability along with its superior

sensorial characteristics, have spread its use in food and

beverage industry (Abou-Arab et al., 2010). The

objectives of this study were (i) to conduct osmotic

dehydration of sea buckthorn maintaining its superior

nutritional value adopting an equal nutritional value

hypertonic medium, this of stevia, (ii) to evaluate the

water loss, sugar gain, acidity, ascorbic acid

concentration and water diffusivity of sea buckthorn

(var. Chuyskaya) initially osmotically dehydrated in two

stevia solutions, 15οBrix and 30οBrix and then air-dried

at 50οC by comparing the effect of steam blanching

application to each tested case.

2. Materials and methods

Sea buckthorn fruits (var. Chuyskaya) were supplied

from Agricultural Co-operative of Karditsa (Northern

Greece). The fruits were transported to the laboratory

where defective fruits (injured, overripe, etc) were

discarded. Measurements of weight, acidity, soluble

solids and ascorbic acid were carried out in two groups

of 50 fruits each. In group A, the 50 fruits weighed 38.15

g and in group B, 35.77 g; the total soluble solids was

9.1% and 8.2% respectively; for group A the malic acid

was 0.34%, the citric acid, 0.54% and the ascorbic acid,

487.2 ppm while for group B the malic acid was 0.31%,

the citric acid, 0.51% and the ascorbic acid, 490.9 ppm.

The average initial moisture content was 9.83±0.2 kgw/

kgdm and was estimated gravimetrically using a vacuum

oven (VD 53, Binder, Germany) at 70°C for 24 hrs

(AOAC, 1997).

Four experimental series were osmotically

dehydrated at 40°C, two in 30°Brix solutions and two in

15°Brix solutions, and upon completion of osmosis, the

samples were air-dried at 50°C. The weight ratio of the

osmotic solution to fruit sample was 28:1 (30oBrix) and

24:1 (15oBrix) based on Yadav and Singh (2014) review.

Since stevia is 15-30 times sweeter than sucrose, a higher

dilution ratio was adopted than the one is normally used

in sucrose solutions (Yadav and Singh, 2014). The

difference between the two experimental series per stevia

solution was based on the application or not of steam

blanching for 3 mins. In each experimental series 25 g

per sample were placed in small perforated pouches and

immersed in two stevia solutions. Six replicates were

used per experimental series. The samples were

osmotically dehydrated for 6 hrs in 750 mL beakers

containing the stevia solutions and the samples were

weighed in hourly intervals. Upon removal from the

osmotic solutions, the samples were drained and the

excess of the stevia solution removed with absorbent

paper. The solid content of the osmotically dehydrated

fruits was determined gravimetrically using a vacuum

oven (VD 53, Binder, Germany) at 70°C for 24 hrs

(AOAC, 1997). Measurements regarding total soluble

solids, acidity and ascorbic acid were conducted in two

replicates as follows. The remaining samples were air-

dried at 50°C until steady weight was achieved. Upon

drying, hourly weighing of the samples was carried out.

At the end of the air-drying, the acidity, the total soluble

solids and the ascorbic acid of the dried samples were

evaluated. The dried samples were pulped, diluted with

10 mL of deionised water and filtered so the remaining

juice to be used for measurements of the total soluble

solids, acidity and ascorbic acid. The geometric mean

diameter in terms of Feret diameter was estimated by

image analysis employing ImageJ 1.46r image analysis

software (Research Services Branch, NIMH, Bethesda,

USA). For this purpose, twenty randomly selected sea

buckthorn berries were photographed by a digital camera

Konica Minolta Dimage Z2 (4.0 Mpixel) and analysed so

the mean diameter was measured as 0.707 cm.

2.1 Theoretical aspects, water and solute diffusivity

estimation

The water adsorption/desorption during osmotic

dehydration has been described by theoretical or semi-

theoretical models. Also, a number of empirical models

have been used to solve the diffusion problem. The most

employed empirical model in literature (Park et al.,

2002; Azoubel and Murr, 2004), for water adsorption/

desorption in foods during osmosis belongs to Peleg

(1988),

where MCt is the moisture content (kgw/kgdm) for

immersion time t (min), MCo is the initial moisture

content (kgw/kgdm), K1 is the temperature dependent

Peleg constant [h/(kgw/kgdm)] related to dehydration rate

at the beginning of the process, and K2 is Peleg

constant (kgw/kgdb)
-1 determined by the moisture

concentration in equilibrium .

The ± sign in Equation 1 corresponds to adsorption (+)

and desorption (-) respectively.

The air-drying curves have been simulated by

various semi-empirical models (Henderson, 1974; Whith

et al., 1978; Wang and Singh, 1978; Sharaf-Eldeen et al.,

1980; Zhang and Litchfield, 1991; Diamente and Munro,

1993; Yağcıoğlu et al., 1999; Karathanos, 1999; Yaldýz

and Ertekýn, 2001; Pakowski and Mujumdar, 2006)

based on the analytical solution of Fick equation (cf. in

Table 1). In many cited studies the Logarithmic model

has been found to simulate efficiently experimental air-

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t o

1 2

t
MC MC

K K t
= 

+
(1)

t

1

dMC 1

dt K

 
=  

 

e o

2

1
MC =MC  ,t

K

 
 →  

 

1141

 Lentzou et al. / Food Research 4 (4) (2020) 1140 - 1150

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

drying curves (Xanthopoulos, Lambrinos and

Manolopoulou, 2007; Xanthopoulos, Oikonomou and

Lambrinos, 2007; Xanthopoulos et al., 2010).

Considering sea buckthorn fruit as a sphere of

uniform initial water (MCo) and solids content, the

analytical solution of Fick equation for constant process

conditions is given by Crank (1975).

Where n is the number of terms taken in the series, D is

the effective diffusivity (m2/s), t is the process time (s)

and re is the mean geometric radius (m).

Considering the first term (n = 1) of the series

(Equation 2) derives an error over 60% (Efremov and

Kudra, 2005) at the beginning of the process (Fo = 0).

The estimation error drops to 4% when 15 terms are

considered, whereas 58 terms are needed to achieve error

close to 1%. Efremov and Kudra (2005) minimized this

error by integrating the correction factor α’ (cf. to

Equation 3) without considering many terms.

Where Fo is the Fourier number. For spherical shape, the

correction factor α’=0.83 results in a maximum relative

error of ±17%. Equation 3 is solved with respect to D as

follows,

Mundada et al. (2010) employed the analytical

solution of Fick equation to estimate the diffusion

coefficient of solid gain, Equation 5,

The geometric mean of the diffusion coefficient was

estimated for water loss (DWL|avg) and solid gain (DSG|avg)

during the osmotic dehydration as well as for water loss

(D) during the air-drying of the sea buckthorn as follows

(Lentzou et al., 2019).

2.2 Osmotic dehydration and hot air-drying

The osmotic solutions of stevia used in this study

consisted of 500 mL deionised water and 209 g stevia

powder, case of 30°Brix solution, and 91 g of stevia

powder, case of 15°Brix aqueous solution. Dilution of

stevia in the deionised water was carried out by means of

a heated magnetic stirrer (RCT basic, IKA-Werke GmbH

& Co. KG, Germany) whose heating plate was set to 40°

C. To sustain the hypertonic solutions at 40oC

throughout the osmotic process, the beakers containing

the osmotic solutions were placed inside a water bath at

40°C and the osmotic solutions in the beakers were

agitated in regular intervals.

Weighing of the mass was carried out by an

electronic balance (KERN, PCB-440, Japan) having

±0.01 g accuracy. Based on the previous measurements

the water loss (Equation 7) and solid gain (Equation 8)

were estimated as follows (Panagiotou et al., 1999),

Where mₒ, mt are the initial dry matter and the dry matter

in any time (kg); Mo, Mt are the initial mass and the mass

in any time (kg); MCₒ, MCt is the initial moisture content

and the moisture content in any time (kgw/kgdm). The

water loss (Equation 7) express the diffused water

(kgwater loss/kginitial mass of fruit) from the fruit to the osmotic

solution due to osmotic pressure deficit between fruit and

solution and solid gain (Equation 8) express the diffused

solids (kgsolids gained/kginitial mass of fruit) from the osmotic

solution into the fruit.

Air-drying of the osmotic dehydrated samples was

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A

P
E

R
 (2)



=

 −   
= =   −  

−   


2
2t e

2 2 2
n 1o e e

MC MC 6 1 D t
MR exp n

MC MC n r

( )2 '

oMR exp F= −  (3)

( )
2

1/ 'e

2 '

r
D lnMR

t




=  −
 

(4)

( )2 't e
o

o e

C C
SGR solids gain ratio exp F

C C

−
= = = − 

−
(5)

( ) ( )− =  − −to o t oWL M m M m M

( )−t o oSG = m m m (8)

(7)

Models Reference

Lewis (Newton) MR=exp(-kt) Pakowski and Mujumdar, (2006)

Page MR=exp(-ktn) Diamente and Munro, (1993)

Mod. Page MR=exp[-(kt)n] Whith et al. (1978)

Henderson and Pabis MR=aexp(-kt) Zhang and Litchfield (1991)

Logarithmic MR=aexp(-kt)+c Yağcıoğlu et al. (1999)

Two term MR=aexp(-kot)+bexp(-k1t) Henderson (1974)

Exponential two term MR=aexp(-kt)+(1-a)exp(-akt) Sharaf-Eldeen et al. (1980)

Wang and Singh MR=1+at+bt2 Wang and Singh (1978)

Diffusion approach MR=aexp(-kt)+(1-a)exp(-kbt) Yaldýz and Ertekýn (2001)

Mod. Henderson and Pabis MR=aexp(-kt)+bexp(-kot)+cexp(-k1t) Karathanos (1999)

MR = moisture ratio; a,b,c = model constants, k,ko,k1 drying constants (h-1) and t = drying time (h)

Table 1. Semi-empirical drying models

1
n n

w,s iavg
i 1

D D
=

 
=  
 
 (6)

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carried out in an atmospheric drying oven (Heraeus

T5028, Thermo Scientific, Austria) at 50°C for 15 hrs.

Upon drying completion, dry matter was estimated

gravimetrically using a vacuum oven (VD 53, Binder,

Germany) at 70°C for 24 hrs (AOAC, 1997). Based on

the previous measurements the moisture content MC =

(Mt - mf)/mf  and the moisture ratio MR = MCt / MC0

were estimated, where mf is the dry mass of the product

(kg), Mt is the mass of the product at any time (kg), MCₒ

and MCt are the initial moisture content and the moisture

content at any time respectively (kgw/kgdm).

2.3 Total soluble solids, acidity and ascorbic acid

Measurement of the total soluble solids in the juice

of the osmotic dehydrated and the air-dried fruits was

carried out by a digital refractometer (SR-400, Japan)

having ±0.25°Brix accuracy. The total soluble solids

were expressed as g of solid per 100 g of juice (Brix).

Measurement of the fruit's acidity in the juice of the

osmotic dehydrated and air-dried fruits was carried out

by a digital acidity meter (GMK-708, UK) having the

accuracy of ±0.05%. Prior to the malic and citric acids

measurement, dilution of 0.33 mL of juice into 20 mL of

deionised water was carried out. The acidity was

expressed in g of malic/citric acid per 100 g of juice.

The ascorbic acid was measured by an automatic

titrator (HI902C, HANNA, USA) using a 0.02 N iodine

buffer. For the measurement of the ascorbic acid, 15 mL

of filtered fruit juice was diluted in a 250 mL beaker

adding 100 mL of demineralised water, 8mL of 16%

sulphuric acid and 3 g of potassium iodide.

2.4 Statistical analysis

Analysis of variance (ANOVA) was carried out to

identify significant effects of process parameters

employing Statgraphics Centurion XVI (Statpoint

Technologies, Virginia, USA) at significance level of

P≤0.05. Mean values were subjected to Fisher’s Least

Significant Difference test (LSD) at P≤0.05. This

statistical test is liberal with respect to the comparison

wise error rate but is powerful to detect true differences.

Nonlinear regression was carried out by the Statgraphics

Centurion XVI (Statpoint Technologies, VA, USA) at

significance level P≤0.05 employing the Levenberg-

Marquardt optimisation algorithm (Mason et al., 2003).

3. Results and discussion

3.1 Kinetics of water loss and solid gain

In the osmotic process, two parameters are of great

interest, water loss (Equation 7) and solid gain (Equation

8). In most of the cited studies the water loss curves

(Figure 1a) exhibit initially a characteristic increase

corresponding to high rate of water loss and solid gain

followed by a falling rate at the later stages. The high

water loss rate and solid gain at the initial stage of

osmosis are due to higher osmotic driving forces

between the fresh fruit and the surrounding hypertonic

medium. The shape of the water loss curves during

osmotic dehydration has been extensively reported

(Panagiotou et al., 1999; Azoubel and Murr, 2004;

Mundada et al., 2010; Ganjloo et al., 2012). Increasing

the concentration of the osmotic solution increases the

pressure deficit which leads to higher water loss and

solid gain although not to the same extent. In most of the

cited cases has been reported faster water loss than solid

gain (Azoubel and Murr, 2004).

In Figure 1a is presented the water loss during the

osmotic dehydration. It is observed that the steam

blanched samples exhibited increased water loss, so their

final values were 55% and 48% at 30οBrix and 15οBrix

osmotic solutions respectively, compared to untreated

samples that were 43% and 28% for the osmotic

solutions of 30oBrix and 15oBrix, respectively. This

response can be attributed to disintegration of the waxy

layer of the sea buckthorn epidermis taking place during

steam blanching. The previous results are in agreement

with those of Araya-Farias et al. (2014), who reported

that steam blanching facilitates water loss during

osmosis.

Panagiotou et al. (1999) evaluating the osmotic

potential of glucose and sucrose reported that the former

F
U

L
L

 P
A

P
E

R

(a)

(b)

Figure 1. Water loss (a) and solid gain (b) of osmotic

dehydrated sea buckthorn (var. Chuyskaya). Data points are

the means of six replicates.

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resulted in increased water loss compared to the latter,

under the same osmotic solution concentration and

treatment duration due to the higher osmotic effect of

glucose compared to that of sucrose. The previous

osmotic effect was attributed to sucrose’s molecular

weight (342.3 g/mol) which is approximately twice that

of glucose (180.16 g/mol) and results in roughly half-

molecular concentration of sucrose solutions and

consequently significantly lower osmotic pressure of the

sucrose than the glucose solutions. Steviol glycoside

molecular weight is 318.4 g/mol which rank stevia to the

same approximately osmotic potential of sucrose. From

Figures 1a and b, it can be seen that solid gain is seven

times smaller of water loss. This response can be

attributed to the high molecular weight of steviol

glycoside that favours water loss at the expense of solid

gain as Mundada et al. (2010) explained. On the other

hand, Hawkes and Flink (1978) reported that the

progressive accumulation of solids during the osmotic

dehydration, form a surface layer on the external cellular

layer of sea buckthorn, which acts as a barrier against

water loss and solid gain.

The Peleg model (Equation 1) was tested for its

goodness of fitting water loss experimental data during

the osmotic dehydration (Table 2). The fitting efficiency

was very good in all the tested cases as this can be seen

from the statistical estimates R2
adj >99% and SEE<0.2.

The fitting efficiency can also be seen in Figure 2 as well

as the effect of steam blanching on the final moisture

ratio which after 6h of osmotic dehydration was almost

50% less in the case of the steam blanched samples at

30oBrix compared to those not be steamed blanched at

15oBrix. The K1 values for all the tested cases (pre-

treatment×solution concentration) are seen in Table 2.

The reciprocal of K1 describes the initial mass transfer

rate, e.g., the higher the 1/K1 the higher the mass transfer

rate. Based on the 1/K1 values it is seen that as the

osmotic solution concentration increases, increases the 1/

K1 and therefore the initial mass transfer rate. The effect

of steam blanching on the previous response is also

obvious (cf. to Table 2) increasing the 1/K1 value by

63% in the 15oBrix solution and by 75% in the 30oBrix

solution. The K2 value is related to equilibrium mass

transfer terms, e.g., the higher the 1/K2 value, the higher

the equilibrium moisture content. The previous trend

agrees with the respective variation of moisture content

during the osmotic dehydration seen in Figure 2.

The effective diffusivities of water loss and solid

gain were estimated employing Fickian diffusion (Table

3). It is observed that diffusivity is increased as solute

concentration increases from 15oBrix to 30oBrix as was

expected. In the present study during the osmotic

dehydration, the water diffusivities were ranged from 3.2

-5.57×10-11 m2/s for water loss and 1.27-2.03×10-11 m2/s

for solid gain at 30oBrix and 2.12-4.27×10-11 m2/s for

water loss and 0.91-1.98×10-11 m2/s for solid gain at

15oBrix. Comparison of water diffusivity values found in

literature should be carried out with great caution.

Different experimental methods and conditions,

mathematical analysis (analytical approach, method of

slopes, regular regime method, numerical solution of

water transport equations) and applied boundary

conditions as well as different varieties of different

physiological state and anatomy (peel, mesocarp,

endocarp), should be taken into account otherwise the

drawn conclusions could be misleading (Xanthopoulos et

al., 2012). Park et al. (2002) working with pear cubes

(case of no peel) found that water diffusivity was 0.35-

1.92×10-9 m2/s for water loss and 0.20-3.60×10-9 m2/s for

solid gain at 40-60oC. Lazarides et al. (1997) reported

values 1.42-4.69×10-10 m2/s for water diffusivity and 0.73

-2.41×10-10 m2/s for solid gain of apple slices (case of no

peel) at 20-50oC and sucrose solution concentrations 45-

65oBrix. Mundada et al. (2010) reported diffusivity for

water loss and solid gain as 2.72-5.12×10−10 m2/s and

1.47-5.15×10-10 m2/s during osmotic dehydration of

F
U

L
L

 P
A

P
E

R

 Treatment k1 k2 R2
adj SEE

1/k1 1/k2

kgw/kgdmh kgw/kgdb

30οBrix
B 0.346 0.074 99.97 0.044 2.89 13.514

NB 0.606 0.055 99.46 0.182 1.65 18.182

15οBrix
B 0.486 0.071 99.85 0.101 2.058 14.085

NB 0.794 0.046 99.52 0.121 1.261 21.739

B = steam blanched; NB = no steam blanched

Table 2. Peleg model parameters and goodness of fit for water loss during osmotic dehydration.

Figure 2. Experimental osmotic dehydration curves (points) of

untreated and steam blanched sea buckthorn (var. Chuyskaya)

with the simulated values (solid lines) from Peleg model

(Equation 1). Data points are the means of six replicates.

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pomegranate arils in sucrose solution at 35-55oC and 40-

60oBrix. Panades et al. (2008) reported water diffusivity

0.69-1.47×10−10 m2/s during osmotic dehydration of

guava (case of no peel) in sucrose solution. Khoyi and

Hesari (2007) reported diffusivity 1.06-4.06×10−9 m2/s of

water loss and 7.69-3.13×10−9 m2/s for solid gain of

apricot slices (case of no peel) in sucrose solution.

3.2 Ascorbic acid

The analysis of variance (Table 4) showed that only

steam blanching (treatment) affected significantly the

ascorbic acid concentration (P<0.05). The previous

response is expected since ascorbic acid is thermal

sensitive and highly unsaturated, making it susceptible to

degradation due to oxidation and heat treatment. The

ascorbic acid concentration in Table 5 is higher than the

one reported from Beveridge et al. (2002) and Araya-

Farias et al. (2011) for the Indian Summer cultivar which

was 175 mg/100 g and 184 mg/100 g respectively. Zeb

(2004) reported that the variation of ascorbic acid in sea

buckthorn depends on whether is measured on the seeds

(64.4-92.7 mg/100 g of seed), juice (216 mg/100 g of

berries) or pulp upon juice and pulp removal (481

mg/100 g of berries). Variations among most nutrients

within origin or between origins offer prospects for

future study. The high variability in sea buckthorn

composition found in literature depends on the variety,

maturity and growing location (Beveridge et al., 1999).

As it is seen in Table 5, the steam blanched samples

exhibit a higher reduction of the initial ascorbic acid

(control) compared to untreated samples. In particular,

the steam blanched samples exhibited 52% and 71%

reduction of the initial ascorbic acid at 15oBrix and

30oBrix stevia solutions respectively (Table 5). Santos

and Silva (2008) reported increased ascorbic acid losses,

even 50%, along with increased water losses for different

osmotic solutions due to steam blanching application that

caused cracks on the waxy layer of fruit epidermis. On

the other hand, the untreated samples exhibited less

ascorbic acid losses of 23% and 28% respectively in the

stevia solutions of 30oBrix and 15oBrix. Santos and Silva

(2008) attributed the increased retention of ascorbic acid

in the final product, at the formation of a coherent layer

of sugars on their epidermis acting as a barrier to water

transport and ascorbic acid loss.

Upon osmotic dehydration, the samples were air-

dried; the steam blanched samples at the end of the air

drying had higher ascorbic acid losses of 95% and 91%

for the 15°Brix and 30°Brix osmotic solutions

respectively, while the untreated samples exhibited

ascorbic acid losses of 80% and 65% respectively. As

was expected, osmotic dehydration and air-drying

involve thermal treatments and as such, causes a

significant reduction of the ascorbic acid since it is

thermally sensitive making it susceptible to degradation

due to oxidation and heat processing. The previous

results are consistent with those of Santos and Silva

(2008) and Araya-Farias et al. (2011) who reported that

the preservation of the nutrients in the sea buckthorn,

especially that of the ascorbic acid depends on the

temperature-time integral as well as the final moisture

content of the produce.

3.3 Total soluble solids and acidity

The analysis of variance (Table 6) showed that the

F
U

L
L

 P
A

P
E

R

  Osmotic dehydration
Air-drying

  Water loss Solid gain

 Treatment
DWL|avg DSG|avg Deff

m2/s m2/s m2/s

30οBrix
B 5.57×10-11 2.03×10-11 2.29×10-11

NB 3.20×10-11 1.27×10-11 1.66×10-11

15οBrix
B 4.27×10-11 1.98×10-11 2.11×10-11

NB 2.12×10-11 0.91×10-11 1.56×10-11

Table 3. Diffusivity for water loss and solid gain during the

osmotic dehydration and air-drying of sea buckthorn (var.

Chuyskaya).

B = steam blanched; NB = no steam blanched

Source df F-Ratio P-Value

Main effects
 A: Stevia solution 1 0.65 0.435NS

 B: Treatment 4 43.88 0.000*

Interactions
 A × B 4 3.12 0.056NS

Residual 12
Total 21

Table 4. ANOVA of the factors and their interactions affecting

the ascorbic acid of sea buckthorn (var. Chuyskaya) per stevia

solution and treatment.

NS = not significant; * = significant at P ≤ 0.05; df = degree of

freedom

Ascorbic acid (mg/L)
Treatment

15οBrix 30οBrix

Control 5 495.03 495.03

OD.B. 1 238.5 (52%) 145.2 (71%)

OD.NB. 2 354.4 (28%) 379.2 (23%)

OD.B.D. 3   26.4 (95%)    44.0 (91%)

OD.NB.D. 4   96.5 (80%)   173.7 (65%)

Table 5. Average ascorbic acid of the osmotic dehydrated sea

buckthorn (var. Chuyskaya) per stevia aqueous solution and

treatment. Values in the parenthesis are the ascorbic acid loss.

OD.B = osmotic dehydrated and steam blanched; OD.NB =

osmotic dehydrated with no steam blanched; OD.B.D =

osmotic dehydrated, steam blanched and dried; OD.NB.D =

osmotic dehydrated with no steam blanched and dried.

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total soluble solids were significantly affected by steam

blanching (P<0.05). The four experimental series,

regarding the total soluble solids, were differed

significantly among them as well as with the control

samples. It was observed that the total soluble solids

increase during the osmotic dehydration was higher in

steam blanched samples against those not to, compared

to the control samples (Table 7). This response is

expected since steam blanching disintegrates the waxy

layer of fruits epidermis causing cracks, facilitating

likewise the influx of the osmotic solution into the

mesocarp. This observation is in line with Araya-Farias

et al. (2011) findings according to whose, steam

blanching increases drastically total soluble solids in

osmotically dehydrated sea buckthorn. A difference in

the total soluble solids upon air-drying completion was

also observed, as air-drying of the steam blanched

samples resulted in higher total soluble solids compared

to samples that had not been steam blanched (Table 7).

In addition, it was observed that the dry matter

increase (Table 7) during the osmotic dehydration

(Equation 3) was significantly affected by the steam

blanching application. In particular, the samples that had

been steam blanched and then osmotic dehydrated in

30oBrix solution, exhibited an increase of 84% in the dry

matter while the samples that had not been steam

blanched an increase of 53%. Similarly, the samples

osmotically dehydrated in 15oBrix solution exhibited

82% dry matter increase when steam blanching had been

preceded, and only 39% when the samples had not steam

blanched. The effect of stevia solutions was not so

pronounced in the steam blanched samples as far as the

total soluble solids and the dry matter concerns (Table 7)

probably due to accumulation of solids on the external

cellular layer that acts as a barrier against the uptake of

solids as has been previously explained.

Beveridge et al. (2002) reported that quantitatively

the most important organic acid in sea buckthorn is malic

acid, but smaller quantities of citric, tartaric, and succinic

acid exists, contributing to total titratable acidity. The

acid values reported in the literature, range 1.11-2.34

mg/100 g for malic acid and 0.042-0.234 mg/100 g for

citric acid depending on the variety, maturity and

growing location (Beveridge et al., 1999). In the present

study, the tested variety of sea buckthorn exhibited

higher citric acid concentration as can be seen in Table 8.

The analysis of variance (Table 6) showed that the

acidity regarding the citric and malic acids was

significantly affected by the interaction of steam

blanching with the stevia solution concentration

(P<0.05). From Table 8, it is seen that the malic and

F
U

L
L

 P
A

P
E

R

 TTS Citric acid Malic acid

Source df F-Ratio P-Value F-Ratio P-Value F-Ratio P-Value

Main effects
 A: Stevia solution 1 1.97 0.176NS 0.08 0.775NS 0.58 0.457NS

 B: Treatment 4 18.84 0.000* 24.97 0.000* 4.12 0.013*

Interactions
 A × B 4 2.44 0.081NS 18.11 0.000* 7.19 0.0009*

Residual 20
Total 29

Table 6. ANOVA of the factors and their interactions affecting the total soluble solids, citric and malic acidity of sea buckthorn

(var. Chuyskaya) per stevia solution and treatment.

NS = not significant; * = significant at P ≤ 0.05; df = degree of freedom

Treatment

30οBrix  15οBrix

οBrix
Dry matter  οBrix

Dry matter

g g

Control 8.9 2.32 8.9 2.32

OD.B. 12.75 - 10.5 -

OD.NB. 11.55 - 9.5 -

OD.B.D. 12.27 4.28 (84%) 11.73 4.23 (82%)

OD.NB.D. 7.53 3.56 (53%) 7.17 3.23 (39%)

Table 7. Total soluble solids and dry matter of the osmotic

dehydrated sea buckthorn (var. Chuyskaya) per stevia aqueous

solution and treatment. Values in the parenthesis are the dry

matter increase.

OD.B = osmotic dehydrated and steam blanched; OD.NB =

osmotic dehydrated with no steam blanched; OD.B.D =

osmotic dehydrated, steam blanched and dried; OD.NB.D =

osmotic dehydrated with no steam blanched and dried.

Treatment

30οBrix  15οBrix

Citric acid Malic acid Citric acid Malic acid

mg/L mg/L mg/L mg/L

Control 0.53 0.43 0.53 0.43
OD.B. 0.47 0.29 0.45 0.25
OD.NB. 0.41 0.22 0.41 0.21
OD.B.D. 0.32 0.15 0.38 0.18
OD.NB.D. 0.38 0.19 0.24 0.13

Table 8. Average acidity of the osmotic dehydrated sea

buckthorn (var. Chuyskaya) per stevia solution and treatment.

OD.B = osmotic dehydrated and steam blanched; OD.NB =

osmotic dehydrated with no steam blanched; OD.B.D =

osmotic dehydrated, steam blanched and dried; OD.NB.D =

osmotic dehydrated with no steam blanched and dried.

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citric acid concentrations tend to decrease during the

osmotic dehydration and the following air-drying,

reaching in some cases even 60-70% reduction compared

to control samples.

3.4 Drying kinetics during hot-air drying

The initial moisture content of the samples subjected

to osmotic dehydration and air-drying, was ranged

between 1.93-2.28 kgw/kgdm in the case of 30oBrix

(steam blanched) and 2.28-2.88 kgw/kgdm in the case of

15οBrix (steam blanched). Respectively, the initial

moisture content of the untreated samples was ranged

between 1.73-2.42 kgw/kgdm in the case of 30oBrix and

2.28-2.50 kgw/kgdm in the case of 15οBrix. In Figure 3 are

seen the experimental drying curves of sea buckthorn at

50oC along with the predicted moisture content curves by

the Logarithmic model (Table 1). The moisture content

decreases exponentially with drying time and thus,

drying appears to take place at the falling rate period.

The coefficients of Logarithmic model calculated from

the non-linear regression are presented in Table 9. As

can be seen, the Logarithmic model describes efficiently

the experimental drying curves based on the statistical

estimates R2
adj>99% and SEE≤0.025. In Figure 3 is

observed that the steam blanched samples in both

osmotic solutions were dried faster, approximately 4-5

hours shorter than the untreated samples (16-17 hrs), a

fact that comes as a consequence of weakening of the

waxy layer lying on fruit's peel due to steam blanching.

Figure 4 presents the water diffusivity against the

moisture content for all the experimental series during

the air-drying. It is noted that the water diffusivity of the

steam blanched samples lie above the untreated ones and

in particular the water diffusivity of steam blanched

samples range between 2.11-2.29×10-11 m2/s while those

of untreated samples between 1.56-1.66×10-11 m2/s.

Kyriakopoulou et al. (2013) attributed this response to

thermal pre-treatment that reduced the resistance of

water diffusion through product’s epidermis, in the

present case, reducing the waxy layer lies on sea

buckthorn epidermis. Since estimation of the water

diffusivity was carried out at the same drying

temperature (50oC), its apparent sharp rise as the

moisture ratio decreases in the drying curves, is driven

solely by the moisture content. Saravacos and Maroulis

(2001) reported that water diffusivity increases as

moisture content decreases in porous foods due to

porosity formation, which facilitates water transport

within the drying product. At very low moisture contents

(MR<0.1) the strongly bound water in food matrix forces

water diffusivity to be reduced sharply.

4. Conclusion

Solution concentration and steam blanching pre-

treatment had a significant effect on the solid gain and

water loss during the osmotic dehydration of sea

buckthorn while both increased with increasing solution

concentration but not to the same extent. In particular,

solid gain was seven times lesser compared to water loss

F
U

L
L

 P
A

P
E

R

 Treatment a b c R2
adj SEE

30οBrix
B 3.43 5.75×10-2 -1.29 99.89 0.019

NB 2.64 5.78×10-2 -0.54 99.96 0.009

15οBrix
B 4.17 4.96×10-2 -1.63 99.87 0.025

NB 2.52 8.42×10-2 -0.2 99.85 0.024

Table 9. Coefficients of Logarithmic model (cf. to Table 1) per experimental series.

B = steam blanched; NB = no steam blanched

Figure 3. Experimental air-drying curves (points) of untreated

and steam blanched sea buckthorn (var. Chuyskaya) with the

simulated values (solid lines) from the Logarithmic model,

MRf = 0.2 (cf. to Table 1). Data points are the means of three

replicates.

Figure 4. Water diffusivity of sea buckthorn (var. Chuyskaya)

vs moisture ratio (dimensionless) for all the experimental

series (MRf = 0.2). Data points are the means of three

replicates.

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fact that was attributed to the high molecular weight of

steviol glycoside which favours water loss at the expense

of solid gain. Peleg model described efficiently the mass

transfer kinetics at the studied experimental cases based

on the statistical estimates R2
adj>99% and SEE≤0.18.

Steam blanching caused significant reduction of the

ascorbic acid concentration and facilitated the total

soluble solids and dry matter gain, reaching up to 84%.

The Logarithmic model found to describe efficiently the

experimental drying curves based on the statistical

estimates R2
adj>99% and SEE≤0.025. The water

diffusivity in steam blanched samples was higher than in

the untreated ones and in particular the water diffusivity

of steam blanched samples ranged between 2.11-2.29×10
-11 m2/s while those of untreated samples between 1.56-

1.66×10-11 m2/s.

Acknowledgments

We would like to thank Ms Olga Georgiadou and Ms

Ina Themeli for conducting the experiments. Mr

Charalampos Templalexis gratefully acknowledge

financial support from Bodossaki Foundation for

financial support during his post-graduate studies.

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M.F. (2010). Physico-Chemical Assessment of

Natural Sweeteners Steviosides Produced from

Stevia Rebaudiana Bertoni Plant. African Journal of

Food Science, 4(5), 269-281.

AOAC, 1997. Official Methods of Analysis. 16th ed.

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Oleh:

Al-Shaykh al-ʿĀrif billāh ʿAbd al-Maqṣūd Muhammad Salim al-Miṣrī

(w.1397H)

Salinan Semula dan Edit:

Dr. Abdullaah Jalil (Penuntut Ilmu)

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[Kemudian, berdoalah kepada Allah dengan apa yang engkau mahu,

insha Allah, doamu akan diperkenankan]

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Sumber:

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02408200018823

https://www.facebook.com/photo?fbid=1622006491392325&set=a.1402408200018823

https://www.facebook.com/photo?fbid=1622006491392325&set=a.1402408200018823

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Al-Shaykh al-ʿĀrif billāh ʿAbd al-Maqṣūd Muḥammad Sālim adalah

seorang tokoh tafsir dan sufi dari bumi Mesir. Beliau merupakan

pengasas bagi “Jamāʿat Tilāwat al-Qur’ān al-Karīm” di sana. Beliau

dilahirkan di Zaqāzīq pada fajar hari Isnin 11 Muharram tahun 1317

Hijrah bersamaan 22 Mei 1899 Masihi. Beliau menghabiskan masa

beliau di dalam majlis-majlis al-Quran, zikrullah dan selawat ke atas

Rasulullah  sepertimana beliau telah berkhidmat dengan dirinya,

hartanya dan waktunya untuk para fakir miskin dan golongan susah

serta berhajat. Beliau wafat pada malam Jumaat 26 Sya’ban tahun

1397 Hijrah bersamaan 11 Ogos 1977 Masihi. Beliau juga dikurniakan

ru’yah ṣāliḥah sebelum kewafatan beliau apabila beliau melihat

Rasulullah  memeluk dan mencium beliau serta memberitahu beliau

tentang saat pertemuan yang telah hampir. Beliau dikebumikan di

kawasan perkuburan yang berdekatan dengan maqam al-Amīr Sayf al-

Dīn yang berdekatan dengan Masjid al-Imām al-Shāfiʿī di Mesir.

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Gambar maqam beliau di Mesir