MARC details
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04510ntm a2200349 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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MY-KuUP |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20260727105705.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS |
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t|||||r|||| 000 0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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ta |
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260727t20252025my a|||fr|||| 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
THE0010765 (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) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
FTKKP .A453 2025 r Bc. |
| 100 0# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Aliatul Najwa Binti Ramli, , , |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
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| Title |
The effects of natural preservatives on ascorbic acid syrup properties / |
| Remainder of title |
|
| Statement of responsibility, etc. |
Aliatul Najwa Binti Ramli |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
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| 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 |
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| Date of production, publication, distribution, manufacture, or copyright notice |
© 2025 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xiii, 58 pages : |
| Other physical details |
illustrations ; |
| 336 ## - CONTENT TYPE |
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| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
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| Source |
rdacarrier |
| Carrier type term |
volume |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
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| Source |
rda |
| File type |
text file |
| Encoding format |
PDF |
| 500 ## - GENERAL NOTE |
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| General note |
Faculty of Chemical and Process Engineering Technology |
| 502 ## - DISSERTATION NOTE |
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| Dissertation note |
Final Year Report (Bachelor of Manufacturing Engineering Technology (Pharmaceutical) with Hons.) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Include bibliographical reference |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
Vitamin C can degrade easily when reacting with environmental factor like heat, light and oxygen. Hence the use of preservatives is important to ensure the quality and the shelf-life of the product. Preservatives that is often use is synthetic preservative. However it may give adverse side effets to the consumer. Thus, this scenario had lead to the increasing demand for the use of safer and more natural option to replace the synthetic preservatives by replacing them with natural preservatives. In this study, peppermint oil was choosen as natural preservatives due it antimicrobial properties. This research focus on investigating the impact of various concentrations of peppermint oil on the physicochemical properties of ascorbic acid syrup and to determine the optimal concentration of peppermint oil for maintaining the quality and stability of ascorbic acid syrup. To achieve these objective, four sample of ascorbic acid syrup with different concentration of natural preservatives is formulated (0.25% v/v, 0.50% v/v, 75% v/v and 1.0% v/v). After that, testing was done on each sample to know the quality and stability of the ascorbic acid with the natural preservative choosen for four weeks. The test conducted were pH, density,viscosity at four different temperature (20°C,30°C,40°C and 50°C) and iodometric titration to know the content of Vitamin C of the sample over time. Based on the result, it is shown that pH of all samples showing icreasing trend due to the alkaline properties of the ascorbic acid. The sample 1.0% have the highest pH among all sample due to the high concnetration of peppermint oil. Density show decreasing trend where it as the concentration of peppermint oil increase the density value is decrease. The desity test also shows something is wrong with the ascorbic acid syrup formulation since all the sample have low density value than the recommended by the pharmacopea(1.1-1.3g/ml). Additional formulation adjustment will be needed to achieve better quality for consumer compliance. Viscosity test on the other hand, shows increasing trend over the rise of concentration of peppermint oil at room temperature. All sample also shows to have stable decrease in viscosity across the tempertaure rise where all sample shows to be in range stated by the authorities. Furthermore, as concnetration of peppermint oil increase from 0.00% to 0.75% peppermint oil, the content of ascorbic acid remain stable over time and have a lower percentage losses over time. However, at higher concentration of peppermint oil (1.0%) the trend shows that it have lower effectiveness in preserving the ascorbic acid content than sample 0.75% v.v/ where this possible happen due to diminishing return or potential destabilizing effects to the ascorbic acid syrup. Hence, based on the result, it is found that the most optimum concentration is 0.75%. Recommendation that can be done to improve the experiment are to optimize the formulation of the ascorbic acid syrup to imporve density, conducting long term stability test and conduct microbial test for example like Total Viable Cound (TVC) to determine the total number of viable bacteria and fungi that are present in the syrup. |
| 610 20 - SUBJECT ADDED ENTRY--CORPORATE NAME |
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| 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 |
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| Topical term or geographic name entry element |
Universities and colleges |
| General subdivision |
Dissertations |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Theses |
| General subdivision |
Dissertations |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
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| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Final Year Report |