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ACKNOWLEDGEMENT

In the name of Allah, the Most Gracious and the Most Merciful. Firstly, all
praises to Allah for the strengths and His blessing enabled me to finish this thesis
at last. I am also grateful to Allah for giving me a good health and wellbeing
throughout the course of the final year project and also this thesis.
First and foremost, special appreciation goes to my supervisor, Cik Nor
Lailatul wahidah Binti Musa for her supervision and continuous support. I
appreciate her valuable help and guidance from the first day until this concluding
moment. I could not have imagined having a better supervisor for my Bachelor
study. Not forgotten, my appreciation to our subject coordinator, Puan Nurun
Nadhirah Binti Md Isa for her cooperation and guidance as well. My
acknowledgement also goes Cik Siti Suhaila Bt Harith for her valuable help.
Sincere thanks go to all members of lab assistant Universiti Teknologi
Mara (UiTM) who helped me in many ways. Next, a million thanks to my friends
especially Nurfatihah Izzati, Nur Amy Syahira, Nur Hanani, Nurul Aliya, Tengku
Nur Nadirah and Nahidatul Syuhada for their kindness and moral support during
my study. Thanks for the friendship and memories.
Last but not least, I acknowledge my sincere indebtedness and gratitude to
my parents Mahmad Shaupi Bin Ibrahim and Roziah Binti Ariffin for their
prayers, love and sacrifice throughout my life. I cannot find the appropriate words
to describe my appreciation for their devotion and support to attain my goals. To
those who indirectly contributed in this Final Year project, your kindness means a
lot to me. Thank you.

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TABLE OF CONTENTS

PAGE
ACKNOWLEDGEMENT i
TABLE OF CONTENTS ii
LIST OF TABLES v
LIST OF FIGURES vi
LIST OF ABBREVIATION vii
ABSTRACT viii
ABSTRAK ix

CHAPTER 1:INTRODUCTION
1.1 Background Study 1
1.2 Problem Statement 3
1.3 Significance of the Study 4
1.4 Objectives of the Study 6

CHAPTER 2: LITERATURE REVIEW


2.1 Aloe Vera (Aloe barbadensis miller) 7
2.1.1 Chemical composition of aloe vera 8
2.1.2 Aloe vera in context of coating 9
2.1.3 Safety aspect of using aloe vera 9
2.2 Fruit Sample 10
2.2.1 Apple (Mallus domestica) 10
2.3 Quality attribute of fresh-cut fruit 11
2.3.1 Appearance and colorof fruits 12
2.3.2 Fruit’s texture 13
2.4 Edible coating 13
2.4.1 Gelatin films 15
2.4.2 Calcium chloride 16
2.5 Acidifying Agent 17
2.5.1 Ascorbic acid 18
2.5.2 Citric acid 18
2.6 Synthetic Coating on Fruits 19
2.7 Methods for Shelf-life Study of Fresh-cut Fruits 20
2.7.1 Dipping Coating Method 20
2.7.2 Titratable Acidity 21
2.7.3 Weight Loss Determination 22
2.7.4 Ascorbic acid analysis using Titration Method 23
2.7.5 Antioxidant assay 24
2.7.6 Sensory evaluation 25

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CHAPTER 3: METHODOLOGY
3.1 Materials 26
3.1.1 Raw materials 26
3.1.2 Chemicals 26
3.1.3 Apparatus 26
3.2 Methods 27
3.2.1 Sample preparation 27
3.2.2 Preparation of aloe vera gel 27
3.2.3 Preparation of calcium chloride solution 28
3.2.4 Preparation of gelatin solution 28
3.2.5 Preparation of 3% Metaphosphoric Acid (HPO3) 28
3.2.6 Preparation of 0.1M NaOH 28
3.2.7 Preparation Ascorbic Acid standard solution 29
3.2.8 Preparation of 2,6-Dichloro-phenol-indophenol (DCPIP) 29
solution
3.2.9 Preparation of Methanolic DPPH solution 29
3.3 Method for Coating the apple slices 29
3.4 Product Quality Attribute Analysis 31
3.4.1 Measurement of Titratable Acidity (TA) 31
3.4.2 Weight loss determination 31
3.4.3 Ascorbic Acid Analysis using Titration Method 32
3.4.3.1 Sample Preparation for Ascorbic Acid Analysis 32
3.4.3.2 Standard Ascorbic Acid Titration Method 32
3.2.3.3 Titration Method using DCPIP 33
3.4.4 Antioxidant Assay 33
3.4.5 Sensory evaluation 33
3.5 Statistical Analysis 34

CHAPTER 4: RESULTS AND DICUSSION


4.1 Introduction 35
4.2 Titratable acidity 35
4.3 Weight loss determination 38
4.4 Ascorbic Acid content 41
4.5 Antioxidant Activity of apple slice by DPPH radical scavenging 43
assay
4.6 Sensory analysis 47
4.7 Statistical analysis of shelf-life quality of apple slices 54

CHAPTER 5: CONCLUSION AND RECOMMENDATIONS 58

CITED REFERENCES 60

APPENDICES
78

iii
CURRUCULUM VITAE 85

iv
LIST OF TABLES

TABLE TITLE PAGE

3.4 Five-Point Hedonic Scale Rubric (Lim, 2011). 34

4.1 DPPH free radical scavenging activity (%). 45

4.2 Effect of different types of edible coatings on titratable 56


acidity, ascorbic acid content, the percentage of
weight loss and antioxidant activity of apple slices after
9 days of treatment.

4.3 The sensory analysis of 30 panelists after nine day 57


for different type of coating on each quality attribute.

v
LIST OF FIGURES

FIGURE TITLE PAGE

2.1 The classification of aloe vera. 8


(Christaki & Florou-Paneri, 2010)

3.1 The dipping technique of coating. 30

4.1 Graph of titratable acidity (mg/L) on different type of 36


edible coating over 9 days of treatment.

4.2 Ascorbic acid content (mg/100ml) on different type of 39


edible coating over 9 days of treatment.

4.3 Percentage of weight loss of apple slices (%) on 42


different type of edible coating over 9 days of
treatment.

4.4 Color changes of mixture of DPPH and apple juice 48


solution 4 apple on initial day of storage at 4°C
refrigerated condition.

4.5 Sensory attributes of fresh-cut apple on days 49


0, 2, 6 and 9. Scoring system of color from extremely
dislike (1) to extremely like (5)

4.6 Sensory attributes of fresh-cut apple on days 51


0, 2, 6 and 9. Scoring system of odor from extremely
dislike (1) to extremely like (5)

4.7 Sensory attributes of fresh-cut apple on days 52


0, 2, 6 and 9. Scoring system of firmness from extremely
dislike (1) to extremely like (5)

4.8 Sensory attributes of fresh-cut apple on days 54


0, 2, 6 and 9 Scoring system of overall acceptability
from extremely dislike (1) to extremely like (5)

vi
LIST OF ABBREVIATIONS

ANOVA Analysis of variance

NaOH Sodium Hydroxide

Min Minute

rpm rate per minute

g Gram

M Molar

mg/L Milligram per liter

mL Milliliter

w/w Weight over weight

% Percentage

°C Degree Celcius

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ABSTRACT

EFFECT OF EDIBLE COATINGS INCORPORATED WITH ALOE VERA


ON THE SHELF LIFE OF FRESH-CUT APPLES
Fruits usually subjected to many different environmental effects such as
enzymatic browning, decaying and water loss. As a result, an undesirable reaction
can occur that will cause the fruits to become rotten. The solution toward the
problem is through the application of edible coating incorporated with aloe vera
that can act as barrier against moisture loss and gas exchange. The objective of
this study was to investigate the combined effect of edible coatings incorporated
with aloe vera on weight loss, titratable acidity, ascorbic acid amount, antioxidant
activities and sensorial quality of fresh-cut apples. In this study, the apple slices
were coated with edible coating using the dipping method. The formulations used
in the dipping method were distilled water (control), 1% gelatin, 50% aloe vera
and 100% aloe vera. Then, the apple slices were kept in ziplock bag at 4°C for 9
days. The weight loss, titratable acidity, ascorbic acid amount, antioxidant
activities and sensorial quality of fresh-cut apples were analyzed and compared on
day 0, 2, 6 and 9 respectively. The results showed that edible coating with 100%
aloe vera concentration give the best formulation among all the coatings. 100%
aloe vera coating significantly reduced weight loss, maintains higher titratable
acidity, ascorbic acid amount, antioxidant activity and sensorial quality than other
treatments after ninth days of storage. As a conclusion, the overall assessment of
the present study found that 100% aloe vera coating has the potential to extending
the shelf life of fresh-cut apples.

viii
ABSTRAK

KESAN SALUTAN BERSAMA ALOE VERA TERHADAP MASA


SIMPAN EPAL SEGAR
Buah-buahan biasanya terdedah kepada banyak kesan alam sekitar yang berbeza
seperti pencoklatan enzimatik, pembusukan dan kehilangan air. Akibatnya, tindak
balas yang tidak diingini boleh menyebabkan buah menjadi busuk. Penyelesaian
terhadap masalah ini adalah melalui aplikasi salutan bersama lidah buaya yang
boleh bertindak sebagai penghalang terhadap kehilangan kelembapan dan
pertukaran gas. Objektif kajian ini adalah mengkaji kesan salutan bersama pada
penurunan berat, keasidan titrat, jumlah asid askorbik, aktiviti antioksidan dan
kualiti sensor potongan epal segar. Dalam kajian ini, kepingan epal disalut dengan
salutan menggunakan kaedah mencelup. Rumusan yang digunakan dalam kaedah
mencelup adalah air suling (kawalan), 1% gelatin, 50% aloe vera dan 100% aloe
vera. Kemudian, hirisan epal disimpan di dalam beg plastik zip pada simpanan
suhu 4 darjah selsius selama 9 hari. Kehilangan berat badan, keasidan titrat,
jumlah asid askorbik, aktiviti antioksida dan kualiti sensori epal segar telah
dianalisis dan dibandingkan pada hari 0, 2, 6 dan 9. Hasilnya menunjukkan
bahawa salutan dengan kepekatan 100% aloe vera memberi formula terbaik di
antara semua lapisan. Salutan aloe vera 100% mengurangkan kehilangan berat
juga mengekalkan keasidan titrat yang lebih tinggi, jumlah asid askorbik, aktiviti
antioksidan dan kualiti sensori secara signifikan daripada rawatan lain selepas
sembilan hari penyimpanan. Sebagai kesimpulan, penilaian menyeluruh kajian ini
mendapati bahawa salutan 100% aloe vera berpotensi untuk memanjangkan
jangka hayat epal segar.

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