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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.
i
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
ii
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
CITED REFERENCES 60
APPENDICES
78
iii
CURRUCULUM VITAE 85
iv
LIST OF TABLES
v
LIST OF FIGURES
vi
LIST OF ABBREVIATIONS
Min Minute
g Gram
M Molar
mL Milliliter
% Percentage
°C Degree Celcius
vii
ABSTRACT
viii
ABSTRAK
ix