Enhancement of pineapple based juice with stingless bee honey and herbs

Ajang, Martin Keheng (2019) Enhancement of pineapple based juice with stingless bee honey and herbs. [Project Paper] (Submitted)

Text lp FSPM 2019 21.pdf Download (8MB)

Abstract

The study was conducted to optimize the use of locally available plant materials such as pineapple, ginger, cinnamon, and stingless bee honey. Pineapple (Ananas comosus) is plants that are being actively cultivated by Sarawakians either in the highlands or in the lowlands. Pineapple mixed with ginger and cinnamon would be a health drink with an enhanced nutritional value. The quality of the botanical drink fennented would be analysed in this study. The mixture of the botanical drink was in percentage of 1000 ml of the botanical drink with Tl ( comprises of 85% pineapple, 5% ginger, 5% cinnamon, 5% honey) , T2 ( comprises 70% pineapple, 10% ginger, 10% cinnamon, 10% honey), T3 (comprises 70% pineapple, 5% ginger, 15% cinnamon, and 10% honey) and T4 (comprises of 65% pineapple, 15% ginger 15% cinnamon and 15% honey). Parameters such as Total Soluble Solid (TSS), acidity (pH), and, Total Flavonoid Content (TFC) were analysed. All samples were also pasteurised at different temperatures of, 63°C, 90°C and unpasteurized. Result revealed that addition of stingless bee honey, cinnamon, and ginger differs the Total Flavonoid content as well as the pasteurization point affected the Total Flavonoid content. Based on the result formulation T2 (unpasteurized) showed the highest contents of antioxidant activities.

Item Type:	Project Paper
Faculty:	Faculty of Agriculture and Food Sciences
Depositing User:	Mr. Azman Mohamad
Date Deposited:	01 Oct 2024 00:38
Last Modified:	01 Oct 2024 00:38
URI:	http://psaspb.upm.edu.my/id/eprint/1687

Actions (login required)

View Item