Organic food preservatives / Baizatul Umi Umairah Mat Shufi, Siti Aisyah Md Ruzi and Nur Falah Aqilah Ah Bakri
Chemical-based preservatives are often used by farm workers, farmers and suppliers of fruits and vegetables to ensure that both fruits and vegetables last longer and do not spoil during the storage period. But the use of chemical based materials has a negative impact on the health of users in the lo...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Book Section |
| Language: | en |
| Published: |
Faculty of Plantation and Agrotechnology
2023
|
| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/80794/1/80794.pdf https://ir.uitm.edu.my/id/eprint/80794/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1833077500096282624 |
|---|---|
| author | Mat Shufi, Baizatul Umi Umairah Md Ruzi, Siti Aisyah Ah Bakri, Nur Falah Aqilah |
| author_facet | Mat Shufi, Baizatul Umi Umairah Md Ruzi, Siti Aisyah Ah Bakri, Nur Falah Aqilah |
| author_sort | Mat Shufi, Baizatul Umi Umairah |
| building | Tun Abdul Razak Library |
| collection | Institutional Repository |
| content_provider | Universiti Teknologi Mara |
| content_source | UiTM Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | Chemical-based preservatives are often used by farm workers, farmers and suppliers of fruits and vegetables to ensure that both fruits and vegetables last longer and do not spoil during the storage period. But the use of chemical based materials has a negative impact on the health of users in the long term. So, this experiment aims to study the effectiveness of organic preservatives that based on herb source which is cloves. This experiment was tested on both of apples and bananas and on 18th December 2023. We decided to used two apples where are one apple labelled as “with spray” and another one apple labelled as “without spray”. We do the same thing to bananas fruit. We made an observation on several aspects and started with aspects of physical appearance (%), taste, fruit structure, spoilage period and smell then made a comparison between fruit with spray and fruit without spray. The equipment used is spoon, bowl, pot and stove. The materials used are twenty pieces of cloves, two cups of water, one teaspoon of salt, five pieces of kaffir lime leaves, bottle spray, seal plastic and sticker. The result of observation shows that fruits that sprayed by an organic preservatives was last longer than fruit without sprayed by an organic preservatives. |
| format | Book Section |
| id | my.uitm.ir-80794 |
| institution | Universiti Teknologi Mara |
| language | en |
| publishDate | 2023 |
| publisher | Faculty of Plantation and Agrotechnology |
| record_format | eprints |
| spelling | my.uitm.ir-807942023-07-12T20:12:05Z https://ir.uitm.edu.my/id/eprint/80794/ Organic food preservatives / Baizatul Umi Umairah Mat Shufi, Siti Aisyah Md Ruzi and Nur Falah Aqilah Ah Bakri Mat Shufi, Baizatul Umi Umairah Md Ruzi, Siti Aisyah Ah Bakri, Nur Falah Aqilah Food processing and manufacture Chemical-based preservatives are often used by farm workers, farmers and suppliers of fruits and vegetables to ensure that both fruits and vegetables last longer and do not spoil during the storage period. But the use of chemical based materials has a negative impact on the health of users in the long term. So, this experiment aims to study the effectiveness of organic preservatives that based on herb source which is cloves. This experiment was tested on both of apples and bananas and on 18th December 2023. We decided to used two apples where are one apple labelled as “with spray” and another one apple labelled as “without spray”. We do the same thing to bananas fruit. We made an observation on several aspects and started with aspects of physical appearance (%), taste, fruit structure, spoilage period and smell then made a comparison between fruit with spray and fruit without spray. The equipment used is spoon, bowl, pot and stove. The materials used are twenty pieces of cloves, two cups of water, one teaspoon of salt, five pieces of kaffir lime leaves, bottle spray, seal plastic and sticker. The result of observation shows that fruits that sprayed by an organic preservatives was last longer than fruit without sprayed by an organic preservatives. Faculty of Plantation and Agrotechnology 2023 Book Section PeerReviewed text en https://ir.uitm.edu.my/id/eprint/80794/1/80794.pdf Organic food preservatives / Baizatul Umi Umairah Mat Shufi, Siti Aisyah Md Ruzi and Nur Falah Aqilah Ah Bakri. (2023) In: E-extended abstract of the International Agrotechnology Innovation Symposium (i-AIS). 2nd edition ed. Faculty of Plantation and Agrotechnology, Kampus Jasin, Melaka, pp. 47-50. ISBN 978-629 -97220-4-5 |
| spellingShingle | Food processing and manufacture Mat Shufi, Baizatul Umi Umairah Md Ruzi, Siti Aisyah Ah Bakri, Nur Falah Aqilah Organic food preservatives / Baizatul Umi Umairah Mat Shufi, Siti Aisyah Md Ruzi and Nur Falah Aqilah Ah Bakri |
| title | Organic food preservatives / Baizatul Umi Umairah Mat Shufi, Siti Aisyah Md Ruzi and Nur Falah Aqilah Ah Bakri |
| title_full | Organic food preservatives / Baizatul Umi Umairah Mat Shufi, Siti Aisyah Md Ruzi and Nur Falah Aqilah Ah Bakri |
| title_fullStr | Organic food preservatives / Baizatul Umi Umairah Mat Shufi, Siti Aisyah Md Ruzi and Nur Falah Aqilah Ah Bakri |
| title_full_unstemmed | Organic food preservatives / Baizatul Umi Umairah Mat Shufi, Siti Aisyah Md Ruzi and Nur Falah Aqilah Ah Bakri |
| title_short | Organic food preservatives / Baizatul Umi Umairah Mat Shufi, Siti Aisyah Md Ruzi and Nur Falah Aqilah Ah Bakri |
| title_sort | organic food preservatives / baizatul umi umairah mat shufi, siti aisyah md ruzi and nur falah aqilah ah bakri |
| topic | Food processing and manufacture |
| url | https://ir.uitm.edu.my/id/eprint/80794/1/80794.pdf https://ir.uitm.edu.my/id/eprint/80794/ |
| url_provider | http://ir.uitm.edu.my/ |