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008			260715t20252025my a|||fr|||| 000 0 eng d
020			_aTHE0010739 (Local) _qHardback
040			_aUMPSA _beng _cUMPSA _erda
090			_aFTKKP .B57 2025 r Bc.
100	0		_aNik Nur Bismi Anisa Binti Nik Ruzdwan, , , _eauthor.
245	1	0	_aThe effects of synthetic preservatives on ascorbic acid syrup properties / _b _cNik Nur Bismi Anisa Binti Nik Ruzdwan
264		1	_aKuantan, Pahang : _bUMPSA, _c2025
264		4	_c© 2025
300			_axi, 43 pages : _billustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
347			_2rda _atext file _bPDF
500			_aFaculty of Chemical and Process Engineering Technology
502			_aFinal Year Report (Bachelor of Manufacturing Engineering Technology (Pharmaceuticals) with Hons ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025
504			_aInclude bibliographical reference
520	3		_aThis 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	2	0	_aFaculty of Chemical and Process Engineering Technology _xDissertations
650		0	_aUniversities and colleges _xDissertations
650		0	_aTheses _xDissertations
856			_uhttps://umpir.ump.edu.my/id/eprint/47629
942			_2lcc _cPSM
999			_c105225 _d105231