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Biochemical Properties, Antioxidant and Antimicrobial Activity of Kelulut
Honey as Affected by Different Drying Method
Nur Farhah Inani Binti Aliah
Supervisor: Dr. Norizah Binti Mhd Sarbon
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Kelulut honey are high in nutritional value and have medical properties (antibacteria, antitoxin
function and antioxidant) which are being used to protect from illness and diseases.
The aim of this study is to investigate the biochemical properties, antioxidant and
antimicrobial activities of kelulut honey as affected by different drying method. The
investigation will be conducted on fresh kelulut honey by using different drying method
(Spray drying, Vacuum oven and freeze drying). The dried honey will be characterized on
its biochemical properties (total sugar, minerals and moisture content) antioxidant (total
phenolic content, Ferric reducing antioxidant power assay and DPPH free radical
scavenging activity) and antimicrobial activity (minimum inhibitory concentration (MIC),
minimum bactericidal concentration (MBC) and agar well diffusion assay). The result will
obtained are expected to have vacuum oven treatment will be produce higher yields of
honey powder compare to other treatment, lower moisture content, higher in antioxidant
and bacteria activity will be reduces due to lower aw.
1271 | UMT UNDERGRADUATE RESEARCH DAY