The proximate analysis in raw and powdered soursop (Annona muricata Linn) and its antibacterial activity / Firza Syafiqa Mohd Puzi

Annona muricata is commonly known as soursop is widely found in Malaysia and always being consumed. This tropical fruits are easily rotten during ripening and they are seasonal fruits. In this study, the proximate analysis was study between puree and powdered soursop. The pH value for both puree and...

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Main Author:	Mohd Puzi, Firza Syafiqa
Format:	Thesis
Language:	English
Published:	2014
Subjects:	Antibacterial agents
Online Access:	http://ir.uitm.edu.my/id/eprint/13962/ http://ir.uitm.edu.my/id/eprint/13962/1/TD_FIRZA%20SYAFIQA%20HAJI%20MOHD%20PUJI%20AS%2014_5.pdf

id	uitm-13962
recordtype	eprints
spelling	uitm-139622018-02-14T09:12:01Z http://ir.uitm.edu.my/id/eprint/13962/ The proximate analysis in raw and powdered soursop (Annona muricata Linn) and its antibacterial activity / Firza Syafiqa Mohd Puzi Mohd Puzi, Firza Syafiqa Antibacterial agents Annona muricata is commonly known as soursop is widely found in Malaysia and always being consumed. This tropical fruits are easily rotten during ripening and they are seasonal fruits. In this study, the proximate analysis was study between puree and powdered soursop. The pH value for both puree and powder soursop resulted in as 4.40±0.04 and 4.29±0.02. This pH leads to the sour taste because of the acidic pH. The solubility in powder soursop is significantly (P<0.05) higher than puree with 83.10±1.64 and 12.68± 0.40 respectively. The percentage of carbohydrate in powder soursop 87.46±1.23 is higher than puree soursop because of the additive, maltodextrin. Maltodexterin also gives effect to fat content where after it process to powdered form, the value become 1.68±0.12. After went through spray-drying process the content are decreasing in moisture from 76.6±0.44 to 10.43±1.16, fiber from 2.08±0.00 to 1.07±0.25 and ash from 1.26±0.10 to 0.42±0.11. Protein content gives a very little result because the longer period, the protein content will decrease during ripened. This fruit can be preserved by using spray drying method since the nutrient value does not gives much different as raw fruit. So, it can be available at all the time. The antibacterial activity of S. aureus, E.coli, P. aeruginosa and B.subtillis shows the resistance capacity towards Annona muricata where it can be an antibiotic resistance towards this common bacteria in fresh fruit 2014 Thesis NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/13962/1/TD_FIRZA%20SYAFIQA%20HAJI%20MOHD%20PUJI%20AS%2014_5.pdf Mohd Puzi, Firza Syafiqa (2014) The proximate analysis in raw and powdered soursop (Annona muricata Linn) and its antibacterial activity / Firza Syafiqa Mohd Puzi. Degree thesis, Universiti Teknologi MARA.
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	Antibacterial agents
spellingShingle	Antibacterial agents Mohd Puzi, Firza Syafiqa The proximate analysis in raw and powdered soursop (Annona muricata Linn) and its antibacterial activity / Firza Syafiqa Mohd Puzi
description	Annona muricata is commonly known as soursop is widely found in Malaysia and always being consumed. This tropical fruits are easily rotten during ripening and they are seasonal fruits. In this study, the proximate analysis was study between puree and powdered soursop. The pH value for both puree and powder soursop resulted in as 4.40±0.04 and 4.29±0.02. This pH leads to the sour taste because of the acidic pH. The solubility in powder soursop is significantly (P<0.05) higher than puree with 83.10±1.64 and 12.68± 0.40 respectively. The percentage of carbohydrate in powder soursop 87.46±1.23 is higher than puree soursop because of the additive, maltodextrin. Maltodexterin also gives effect to fat content where after it process to powdered form, the value become 1.68±0.12. After went through spray-drying process the content are decreasing in moisture from 76.6±0.44 to 10.43±1.16, fiber from 2.08±0.00 to 1.07±0.25 and ash from 1.26±0.10 to 0.42±0.11. Protein content gives a very little result because the longer period, the protein content will decrease during ripened. This fruit can be preserved by using spray drying method since the nutrient value does not gives much different as raw fruit. So, it can be available at all the time. The antibacterial activity of S. aureus, E.coli, P. aeruginosa and B.subtillis shows the resistance capacity towards Annona muricata where it can be an antibiotic resistance towards this common bacteria in fresh fruit
format	Thesis
author	Mohd Puzi, Firza Syafiqa
author_facet	Mohd Puzi, Firza Syafiqa
author_sort	Mohd Puzi, Firza Syafiqa
title	The proximate analysis in raw and powdered soursop (Annona muricata Linn) and its antibacterial activity / Firza Syafiqa Mohd Puzi
title_short	The proximate analysis in raw and powdered soursop (Annona muricata Linn) and its antibacterial activity / Firza Syafiqa Mohd Puzi
title_full	The proximate analysis in raw and powdered soursop (Annona muricata Linn) and its antibacterial activity / Firza Syafiqa Mohd Puzi
title_fullStr	The proximate analysis in raw and powdered soursop (Annona muricata Linn) and its antibacterial activity / Firza Syafiqa Mohd Puzi
title_full_unstemmed	The proximate analysis in raw and powdered soursop (Annona muricata Linn) and its antibacterial activity / Firza Syafiqa Mohd Puzi
title_sort	proximate analysis in raw and powdered soursop (annona muricata linn) and its antibacterial activity / firza syafiqa mohd puzi
publishDate	2014
url	http://ir.uitm.edu.my/id/eprint/13962/ http://ir.uitm.edu.my/id/eprint/13962/1/TD_FIRZA%20SYAFIQA%20HAJI%20MOHD%20PUJI%20AS%2014_5.pdf
first_indexed	2023-09-18T22:50:34Z
last_indexed	2023-09-18T22:50:34Z
_version_	1777417515766382592

The proximate analysis in raw and powdered soursop (Annona muricata Linn) and its antibacterial activity / Firza Syafiqa Mohd Puzi

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