New Food Product Development Thesis

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F4 adalah formulasi terbaik dengan mengandungi 49% kandungan gula, 0.36% asid sitrik, 0.04% natrium benzoat, 0.40% gam Xanthan dan 25.6% air.

Keputusan analisis proksimat bagi kordial timun dan campuran limau nipis menunjukkan bahawa kordial ini mempunyai 45.03±0.43% lembapan, 0.83±0.19% abu, 1.71±0.37% serabut kasar, 0.49±0.00% protein, 0.00±0.00% lemak dan 51.49±0.00% karbohidrat.

Keputusan ujian mikrobiologi menunjukkan kordial campuran timun dan limau nipis masih selamat diminum selepas 8 minggu.

Penilaian sensori melalui ujian perbandingan berganda menunjukkan terdapat perbezaan signifikan bagi atribut warna, aroma timun aroma limau nipis, rasa timun, rasa limau nipis dan penerimaan keseluruhan antara sampel kordial campuran timun dan limau nipis selama 8 minggu dan sampel kordial campuran segar.

Keputusan analisis fizikokimia kordial campuran timun dan limau nipis pula adalah 57.00±0.00° Brix bagi jumlah pepejal larut, 2.67±0.01 nilai p H, 0.33±0.01% nilai keasidan, 13.00±0.20 mg/100g bagi kandungan Vitamin C dan 345.00±20.00 c P bagi kelikatan.

No Homework Schools - New Food Product Development Thesis

Bagi kajian mutu simpanan, ujian fizikokimia, ujian mikrobiologi serta penilaian sensori melalui ujian perbandingan dijalankan.

Projek penyelidikan ini dijalankan dengan tujuan untuk menghasilkan kordial campuran timun dan limau nipis. Tiga formulasi terbaik dipilih berdasarkan penilaian sensori menggunakan ujian...

more Projek penyelidikan ini dijalankan dengan tujuan untuk menghasilkan kordial campuran timun dan limau nipis. Tiga formulasi terbaik dipilih berdasarkan penilaian sensori menggunakan ujian pemeringkatan dan seterusnya satu formulasi terbaik ditentukan melalui ujian hedonik.

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Comments New Food Product Development Thesis

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