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Effect of Alginate Based Edible Coating Incorporated with Garlic Powder on<br />

the Shelf Life of Fresh Cut Papaya<br />

Nur Syafiqa Amira Binti Shafie<br />

Supervisor: Dr. Azlin Shafrina Binti Hasim<br />

Bachelor of Food Science (Food Technology)<br />

School of Food Science and Technology<br />

Fresh cut papaya is one of the fruits that are high in nutritive value and low calorie. The<br />

main objective of this study is to increase the shelf life of fresh cut papaya through<br />

alginate-based coating incorporated with garlic powder. The microbiological activity of<br />

garlic powder will be tested using well diffusion method. Fresh cut papaya (triangle prism<br />

with 3 cm thickness) will be coated with alginate coating solution containing different<br />

concentration of garlic powder (0%, 1% and 2% w/w). The coated and uncoated<br />

(control) sample will be packed in plastic container and stored at chilled condition (4⁰C).<br />

Physical and microbial analysis will be tested during storage on day 1, 3, 7, 12 and 15. It<br />

is expected that fresh cut papaya coated with alginate coating solution containing 2%<br />

garlic powder will have longer shelf life compared to other treatments in terms of<br />

microbial load, moisture content, weight loss, total soluble solid, color and texture.<br />

1277 | UMT UNDERGRADUATE RESEARCH DAY

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