MARC details
| 000 -LEADER |
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| fixed length control field |
03158ntm a2200337 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
MY-KuUP |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20260427105523.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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| fixed length control field |
t||||fr|||| 000 0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
260427t20252025my a|||fr|||| 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
THE0010501 (Local) |
| Qualifying information |
Hardback |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
UMPSA |
| Language of cataloging |
eng |
| Transcribing agency |
UMPSA |
| Description conventions |
rda |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
FIST .T94 2025 r Bc. |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Yeoh, Tze Wei, |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Physicochemical and antioxidant properties of citrus peel slice jam / |
| Statement of responsibility, etc. |
Yeoh Tze Wei |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Kuantan, Pahang : |
| Name of producer, publisher, distributor, manufacturer |
UMPSA, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2025 |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
© 2025 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xvi, 88 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
|
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
|---|
| Source |
rda |
| File type |
text file |
| Encoding format |
PDF |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Faculty of Industrial Sciences and Technology |
| 502 ## - DISSERTATION NOTE |
|---|
| Dissertation note |
Final Year Report (Bachelor of Applied Science of Industrial Chemistry) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Include bibliographical reference |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
This study successfully formulated and optimized the formulation of citrus peel slice jam with the valorization of orange peels as the main ingredient. The utilization of orange peel in slice jam formulation showed a promising effect on the physicochemical and antioxidant properties, which enhanced its potential as a functional food product. Such incorporation also aligned with SDG 12 by contributing to the reduction of citrus peel waste in citrus industry. Sample P2 (90 g orange peel, 60 g sugar and 6 g pectin) was chosen as the desired pre-formulation and was benchmarked for the optimization characterization due to the high antioxidant activities, low sugar and acceptable physiochemical properties. From the pre-formulation, it was noticeable that a high concentration of orange peels caused a substantial effect on pH, moisture content TPC and ascorbic acid content. However, the complex interaction between orange peel, sugar and pectin concentration resulted in a non-linear trend across all parameters especially on the hardness of pre-formulated slice jam. For optimized formulation with the variation of orange peel and pectin concentration, sample S7 (97.0711 g orange peel, 6 g pectin) exhibited the best condition for both antioxidant and physicochemical properties. Similar to pre-formulation, sample with higher orange peel concentration showed a positive linear relationship with moisture content, TA, TPC, TFC and antioxidant activity, negative linear relationship with pH and IC50 values and a non-linear relationship with hardness. To summarize, the incorporation of orange peel in slice jam formulation developed a nutritious and high antioxidant food product. Nonetheless, the elevated moisture content remains a key limitation. Further studies involving the use of natural preservatives or additives should be explored to reduce water activity within the orange peel slice jam formulation. |
| 610 20 - SUBJECT ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Faculty of Industrial Sciences and Technology |
| General subdivision |
Dissertations |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Universities and colleges |
| General subdivision |
Dissertations |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
https://umpir.ump.edu.my/id/eprint/46173 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Final Year Report |