MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03278ntm a2200349 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-KuUP |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20260728172212.0 |
| 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 |
260728t20252025my a|||fr|||| 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
THE0010783 (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 .N33 2025 r Dip. |
| 100 0# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Nabil Zharif Bin Rahim, , , |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Effect of various salt brands and concentrations on the salting process of duck eggs / |
| Statement of responsibility, etc. |
Nabil Zharif Bin Rahim |
| 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 |
v, 16 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 (Diploma of Chemical Engineering) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Include bibliographical reference |
| 520 3# - SUMMARY, ETC. |
|---|
| Summary, etc. |
A salted egg is made by soaking duck or chicken eggs in a saline solution or covering them with a salt mixture, allowing them to ferment for weeks or months. One issue with salted eggs sold in the market is the inconsistency in shelf life and salt type, leading to variations in taste. Additionally, choosing the right salt is important to prevent the brine from becoming cloudy, as some customers avoid buying eggs from jars with murky solutions. This experiment aims to investigate how different types of salt and varying salt concentrations (10%, 20%, and 30%) affect the quality of salted eggs. We used 63 fresh duck eggs, with each concentration applied to 7 eggs. Three types of salt were tested: Salt Type 1 (Pasar SBP Jaya Gading), Salt Type 2 (Gambang Mini Market), and Salt Type 3 (Pasaraya Nirwana). The salts were dissolved in Reverse Osmosis (RO) water, and the eggs were soaked in these solutions for different periods (8 to 20 days). To analyse the eggs, we measured the pH, moisture content, and salt concentration of the egg white and yolk, and determined the egg yolk index by measuring its diameter and height. The results showed that as salt concentration increased, the pH of both the salt solution and eggs decreased, making the solution more acidic, which helped preserve the eggs but affected their texture. Conductivity increased with higher salt concentrations, indicating more ions in the solution. The egg white shrank due to water loss, while the yolk size remained stable. The turbidity of the solution increased with higher salt concentrations but decreased over time as the eggs absorbed some salt. In conclusion, higher salt concentrations lower pH, increase conductivity, and cause the egg white to shrink more than the yolk. The solution also becomes cloudier with higher salt levels, showing more dissolved particles. This experiment demonstrates how salt concentration impacts the preservation, texture, and overall quality of salted eggs. |
| 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/47837 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Final Year Report |