Optimisation of cholesterol reduction in prawn by ‘Limau madu’ (citrus reticulata blanco) fruit extract using response surface methodlogy / Nordiana Kamarudin

The purpose of this study was to investigate the usage of ‘Limau madu’ fruit extract on the reduction of cholesterol in prawn. ‘Limau madu’ fruit extract was diluted in the range of 100 to 14 %. By using Response Surface Methodology (RSM) of the MINITAB software version 14, experimental design could...

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Main Author:	Kamarudin, Nordiana
Format:	Thesis
Language:	English
Published:	2008
Online Access:	https://ir.uitm.edu.my/id/eprint/103287/1/103287.pdf
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id	my-uitm-ir.103287
record_format	uketd_dc
spelling	my-uitm-ir.1032872024-09-28T16:05:59Z Optimisation of cholesterol reduction in prawn by ‘Limau madu’ (citrus reticulata blanco) fruit extract using response surface methodlogy / Nordiana Kamarudin 2008 Kamarudin, Nordiana The purpose of this study was to investigate the usage of ‘Limau madu’ fruit extract on the reduction of cholesterol in prawn. ‘Limau madu’ fruit extract was diluted in the range of 100 to 14 %. By using Response Surface Methodology (RSM) of the MINITAB software version 14, experimental design could be created whereby test variables such as ‘Limau madu’ fruit extract concentration; temperature and time of immersion were used. Prawn was immersed in different ‘Limau madu’ extract concentrations and shaken in shaking water bath with temperature range from 32 to 45 0C, for immersion times ranging from 7 to 23 minutes. The treated prawns were analyses their cholesterol content using AOAC 994.10 method. The optimum reduction of cholesterol could be predicted and the reduction was 79.10% when the prawn was treated with ‘Limau madu’ fruit extract at the feasible optimum condition of 29 % ‘Limau madu’ fruit extract concentration, 280C of immersion temperature and 43 minutes of immersion time. Besides, the significant regression equation or model at the 5% level was created for the reduction of cholesterol in the prawn treated by ‘Limau madu’ fruit extract. It was also found that the reduction of cholesterol value of the optimum condition could be accepted because the difference values between the percentage reduction of cholesterol predicted by RSM of MINITAB software version 14 (79.12%) and verification experiment (84%) was not significantly different at the 5% level. 2008 Thesis https://ir.uitm.edu.my/id/eprint/103287/ https://ir.uitm.edu.my/id/eprint/103287/1/103287.pdf text en public degree Universiti Teknologi MARA (UiTM) Faculty of Applied Sciences Samicho, Zainal
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Samicho, Zainal
description	The purpose of this study was to investigate the usage of ‘Limau madu’ fruit extract on the reduction of cholesterol in prawn. ‘Limau madu’ fruit extract was diluted in the range of 100 to 14 %. By using Response Surface Methodology (RSM) of the MINITAB software version 14, experimental design could be created whereby test variables such as ‘Limau madu’ fruit extract concentration; temperature and time of immersion were used. Prawn was immersed in different ‘Limau madu’ extract concentrations and shaken in shaking water bath with temperature range from 32 to 45 0C, for immersion times ranging from 7 to 23 minutes. The treated prawns were analyses their cholesterol content using AOAC 994.10 method. The optimum reduction of cholesterol could be predicted and the reduction was 79.10% when the prawn was treated with ‘Limau madu’ fruit extract at the feasible optimum condition of 29 % ‘Limau madu’ fruit extract concentration, 280C of immersion temperature and 43 minutes of immersion time. Besides, the significant regression equation or model at the 5% level was created for the reduction of cholesterol in the prawn treated by ‘Limau madu’ fruit extract. It was also found that the reduction of cholesterol value of the optimum condition could be accepted because the difference values between the percentage reduction of cholesterol predicted by RSM of MINITAB software version 14 (79.12%) and verification experiment (84%) was not significantly different at the 5% level.
format	Thesis
qualification_level	Bachelor degree
author	Kamarudin, Nordiana
spellingShingle	Kamarudin, Nordiana Optimisation of cholesterol reduction in prawn by ‘Limau madu’ (citrus reticulata blanco) fruit extract using response surface methodlogy / Nordiana Kamarudin
author_facet	Kamarudin, Nordiana
author_sort	Kamarudin, Nordiana
title	Optimisation of cholesterol reduction in prawn by ‘Limau madu’ (citrus reticulata blanco) fruit extract using response surface methodlogy / Nordiana Kamarudin
title_short	Optimisation of cholesterol reduction in prawn by ‘Limau madu’ (citrus reticulata blanco) fruit extract using response surface methodlogy / Nordiana Kamarudin
title_full	Optimisation of cholesterol reduction in prawn by ‘Limau madu’ (citrus reticulata blanco) fruit extract using response surface methodlogy / Nordiana Kamarudin
title_fullStr	Optimisation of cholesterol reduction in prawn by ‘Limau madu’ (citrus reticulata blanco) fruit extract using response surface methodlogy / Nordiana Kamarudin
title_full_unstemmed	Optimisation of cholesterol reduction in prawn by ‘Limau madu’ (citrus reticulata blanco) fruit extract using response surface methodlogy / Nordiana Kamarudin
title_sort	optimisation of cholesterol reduction in prawn by ‘limau madu’ (citrus reticulata blanco) fruit extract using response surface methodlogy / nordiana kamarudin
granting_institution	Universiti Teknologi MARA (UiTM)
granting_department	Faculty of Applied Sciences
publishDate	2008
url	https://ir.uitm.edu.my/id/eprint/103287/1/103287.pdf
_version_	1811769253059100672

Optimisation of cholesterol reduction in prawn by ‘Limau madu’ (citrus reticulata blanco) fruit extract using response surface methodlogy / Nordiana Kamarudin

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