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ACKNOWLEDGEMENT

With the name of Allah, the Most Beloving and Most Merciful.
In this opportunity, I would like to express my sincere appreciation and
deepest gratitude to my supervisor, Dr. Siti Fatimah Zaharah binti Mohamad Fuzi for
the support, guidance and kindness given throughout the duration for this project. A
lot of thankful to the Pn. Siti Nazmilah binti Misrin who is always provides advice
and guidance. Special thanks to my family members who have given me a lot of
moral support, encouragement and motivation during this project is conducted. The
support given by my friends also highly appreciated. Appreciation also goes to
everyone involved directly or indirectly towards the compilation of this thesis

ABSTRACT

Nowadays consumers are aware about healthy food and preferred the food products
that can give health benefits. This study is conducted to identify potential natural
preservative for sugarcane juice from kelulut honey instead of artificial preservatives.
Kelulut honey is produced by a stingless bee and has strong acid flavour which give
health benefits. The antibacterial activity of the kelulut honey has been examined by
disc diffusion and agar well diffusion methods. The kelulut honey as preservative has
been studied by adding the honey with different amount in the sugarcane juice and
stored at room temperature. The bacterial growth is observed and compared with the
sugarcane juice without honey that stored at room temperature. The results showed
that kelulut honey has the potential to preserve the juice as the bacterial growth of the
sugarcane juice treated with honey has lower number of bacterial colonies compared
with untreated juice. However acceptability of the sugarcane juice with kelulut
honey is depends on the consumers preference. This is because the pH of sugarcane
juice is lower when the kelulut honey is added due to the initial pH of kelulut honey
affected the sugarcane juice taste.

ABSTRAK

Pada masa kini pengguna sedar tentang makanan sihat dan pilihan produk makanan
yang boleh memberi manfaat kepada diri mereka. Kajian ini dijalankan untuk
mengenal pasti potensi pengawet semula jadi untuk air tebu daripada madu kelulut
selain pengawet tiruan. Madu kelulut dihasilkan oleh lebah tanpa sengat dan
mempunyai rasa asid kuat juga memberi kebaikan kepada kesihatan. Aktiviti
antibakteria madu kelulut telah diperiksa melalui penyebaran disk dan kaedah
resapan agar. Madu kelulut sebagai pengawet semula jadi telah dikaji dengan
menambah madu tersebut dengan jumlah yang berbeza dalam jus tebu dan disimpan
pada suhu bilik. Pertumbuhan bakteria diperhatikan dan dibandingkan dengan air
tebu tanpa madu yang disimpan pada suhu bilik. Hasil kajian menunjukkan bahawa
madu kelulut mempunyai potensi untuk mengekalkan jus, kerana pertumbuhan
bakteria air tebu yang dirawat dengan madu mempunyai bilangan yang lebih rendah
berbanding dengan jus yang tidak diawet. Walau bagaimanapun, penerimaan jus tebu
dengan kelulut madu adalah bergantung kepada penerimaan pengguna. Ini kerana pH
air tebu adalah lebih rendah apabila madu kelulut ditambah kerana pH awal kelulut
madu menjejaskan rasa air tebu.