000			03376ntm a2200337 i 4500
003			MY-KuUP
005			20260424174801.0
006			t||||fr|||| 000 0
008			260424t20252025my a|||fr|||| 000 0 eng d
020			_aTHE0010500 (Local) _qHardback
040			_aUMPSA _beng _cUMPSA _erda
090			_aFIST .A24 2025 r Bc.
100	0		_aSiti Nuraisyah Binti Abd Samad, _eauthor.
245	1	0	_aSpoilage of keropok lekor: an analysis of ammonia content / _cSiti Nuraisyah Binti Abd Samad
264		1	_aKuantan, Pahang : _bUMPSA, _c2025
264		4	_c© 2025
300			_axiii , 95 pages : _billustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
347			_2rda _atext file _bPDF
500			_aFaculty of Industrial Sciences and Technology
502			_aFinal Year Report (Bachelor of Applied Science of Industrial Chemistry) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025
504			_aInclude bibliographical reference
520	3		_aKeropok lekor, one of Malaysia's delicacies that originated from Terengganu, is a common fritter sold in every street stall or even in wet markets. Due to its very high demand but very short shelf life, proper methods of preservation must be engaged to retain its freshness. This research determines how well vacuum packaging can preserve keropok lekor and discusses the relation between ammonia level and spoilage under different conditions of packaging and storage. Five conditions were experimented on which are the control sample without vacuum packaging on day 0, the control sample with and without vacuum packaging on day 3, and samples containing an oxygen absorber with and without vacuum packaging on day 3. The vacuum packaging has maintained a constant pH of 6 for Samples A, B, and D, while the non vacuum packed samples which are C and E, both have a high pH of 8 due to the introduced oxygen and microbial growth. The ammonia tests show the highest concentration of ammonia over 400 ppm in Sample C and the minimum of approximately 150 ppm in the control Sample A - which proves its freshness. A linear correlation of R² = 0.9567 warranted the UV-Vis spectrophotometric method adopted in the determination of ammonia levels. Based on increased amount of ammonia and visible signs of spoilage, Sample C was adjudged by sensory evaluation as having the lowest quality rating. Among other comparisons, statistical evaluation showed that vacuum packaging was significant in lowering the rate of spoilage, and any further benefit without vacuum with the use of oxygen absorbers was minimal. The result found the potential of vacuum packaging in keeping keropok lekor fresh and extended its shelf life, hence indicating an enhanced approach to packaging method. Further recommended improvement in vacuum packaging includes periodical maintenance and calibration of vacuum sealers to ensure reduced residual oxygen, and combined vacuum packaging technique with MAP such as nitrogen flushing in place of air, since it improved preservation due to reduced oxidation and proliferation of microorganisms.
610	2	0	_aFaculty of Industrial Sciences and Technology _xDissertations
650		0	_aUniversities and colleges _xDissertations
650		0	_aTheses _xDissertations
856			_uhttps://umpir.ump.edu.my/id/eprint/46171
942			_2lcc _cPSM
999			_c104778 _d104784