MARC details
| 000 -LEADER |
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| fixed length control field |
03496ntm 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 |
20261007102212.0 |
| 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 |
261007t20262026my a|||fr|||| 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
THE0010823 (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) |
FSTI .F38 2026 r Thesis |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Wan Fatimah Wan Mohd Nowalid, |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Optimization and physicochemical characterization of citrus peel slice jam for sustainable food waste valorization / |
| Statement of responsibility, etc. |
Wan Fatimah Wan Mohd Nowalid |
| 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 |
2026 |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
© 2026 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xix, 236 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
30 cm. + |
| Accompanying material |
1 CD-ROM. |
| 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 |
Thesis (Doctor of Philosophy) -- Universiti Malaysia Pahang - 2026 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Include bibliographical reference |
| 520 3# - SUMMARY, ETC. |
|---|
| Summary, etc. |
Food waste is a critical global concern with profound environmental, economic, and social implications. Citrus peel, a significant by-product of the citrus processing industry, is often discarded despite its richness in bioactive compounds. This research explores the valorization of citrus peel waste through the development and characterization of a novel citrus peel slice jam, offering a sustainable solution to food waste and aligning with global Sustainable Development Goals (SDG 12). The study primarily aimed to evaluate the effectiveness of osmotic dehydration as a pre-treatment method, optimize the jam formulation using statistical modeling, characterize its physicochemical and antioxidant properties, and assess sensory acceptability and shelf life. Citrus sinensis peel was subjected to osmotic pre-treatment and analyzed via UPLC-QTOF MS to determine changes in bioactive compounds. Multivariate analysis, particularly Principal Component Analysis, was used to evaluate compositional variation. Two-Level Factorial Design and Central Composite Design were employed to optimize the formulation, focusing on peel concentration, sugar, and pectin content. The optimized jam formulation (25% peel concentration, 1.0% citric acid, and 1.5% pectin) demonstrated significant physicochemical properties: pH 3.26, hardness 96.4 mJ, moisture content 29.9%, total phenolic content 3.02 mg GAE/g, and vitamin C 22.48 mg/100g. Antioxidant activity measured by DPPH assay showed 67.85% inhibition, indicating high functional potential. Shelf-life evaluation confirmed microbial stability up to 100 days of storage at ambient conditions, with total aerobic microbial counts and yeast or mould counts remaining within acceptable limits. Sensory analysis revealed high consumer acceptability, particularly for visual appeal, chewiness, and overall taste, supporting the market potential of the product. This research contributes to scientific knowledge on food waste upcycling, introduces a novel sliceable jam format inspired by cheese slices, and offers practical insights for the food industry. It presents a scalable, environmentally conscious approach to utilizing citrus waste, promoting sustainable food innovation and circular economy principles. |
| 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 |
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| 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 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Thesis |