MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03409ntm a2200349 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-KuUP |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20260715144958.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
|---|
| fixed length control field |
t|||||r|||| 000 0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
|---|
| fixed length control field |
ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
260715t20252025my a|||fr|||| 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
THE0010739 (Local) |
| Qualifying information |
Hardback |
| 040 ## - CATALOGING SOURCE |
|---|
| 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) |
FTKKP .B57 2025 r Bc. |
| 100 0# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Nik Nur Bismi Anisa Binti Nik Ruzdwan, , , |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
The effects of synthetic preservatives on ascorbic acid syrup properties / |
| Remainder of title |
|
| Statement of responsibility, etc. |
Nik Nur Bismi Anisa Binti Nik Ruzdwan |
| 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 |
xi, 43 pages : |
| Other physical details |
illustrations ; |
| 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 Chemical and Process Engineering Technology |
| 502 ## - DISSERTATION NOTE |
|---|
| Dissertation note |
Final Year Report (Bachelor of Manufacturing Engineering Technology (Pharmaceuticals) with Hons ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Include bibliographical reference |
| 520 3# - SUMMARY, ETC. |
|---|
| Summary, etc. |
This study aims to examine the effects of synthetic preservatives on the properties of ascorbic acid syrup. Synthetic preservatives such as benzoic acid or sodium benzoate are commonly used in food and pharmaceutical products to extend shelf life and prevent microbial growth. However, their usage can affect the stability, acidity, colour, and nutrient content of products like ascorbic acid syrup. In this study, various concentrations of synthetic preservatives were added to ascorbic acid solutions, and changes in the physical and chemical properties of the syrup were evaluated over a specific period. The results showed that the concentration and type of synthetic preservatives influenced the stability of ascorbic acid. These results contribute to a deeper understanding of the influence of synthetic preservatives on product quality, thereby facilitating the development of more stable and safer formulations. The use of preservatives in ascorbic acid syrup formulation is very important to prevent product degradation. The aim of this study is to determine the effects of various concentration of preservatives on ascorbic acid syrup physicochemical properties and determine the most optimum concentration of preservatives that can be use in the formulation to maintain the quality and stability of the product. The ascorbic acid syrup is formulated by using different concentrations of synthetic preservatives which are 0.25%, 0.5%,0.75% and 1.0% v/v. After that, 4 tests were done in 4 weeks to observe the effects of the preservatives. The tests conducted are pH, density, iodometric titration and viscosity test at 5 different temperatures (20,27,30,40,50). From the experiment, the result shows that the optimum concentration of for synthetic is 0.25% v/v. The data does not show much difference between the testing results to fully understand the effects of preservatives on the product. To improve them, extending the stability test minimum of 24 months is more beneficial to know the full effects of preservatives on them. |
| 610 20 - SUBJECT ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Faculty of Chemical and Process Engineering Technology |
| General subdivision |
Dissertations |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Universities and colleges |
| General subdivision |
Dissertations |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Theses |
| General subdivision |
Dissertations |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
https://umpir.ump.edu.my/id/eprint/47629 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Final Year Report |