Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/10094
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dc.contributor.authorSiti Nazirul Ihsan Ishak-
dc.date.accessioned2018-11-18T08:36:20Z-
dc.date.available2018-11-18T08:36:20Z-
dc.date.issued2012-
dc.identifier.urihttp://umt-ir.umt.edu.my:8080/xmlui/handle/123456789/10094-
dc.description.abstractThis study was conducted to determine the effect of different pickling methods on pliysicochemical clianicteristics and sensory acceptance of roselle (hibiscus sahdariffa l.) pickle. The pickles were produced using two different methods with different percentages of salt. These two methods were split pickling method and combined pickling method. The percentages of salt used for split pickling method and combine pickling method were 15%, 10%+5% and 10% and 5%, 10% and 15% respectively. The physical characteristic, chemical characteristics arid sensory acceptance test were determined. The treatment of roselle with combined pickling method had proved color and anthocyanin content of roselle pickle compare to products of split pickling method.en_US
dc.language.isoenen_US
dc.publisherUniversiti Malaysia Terengganuen_US
dc.subjectSiti Nazirul Ihsan Ishaken_US
dc.subjectLP 40 FASM 2 2012en_US
dc.titleEffect of different pickling methods on physicochemical characteristics and sensory acceptance of roselle (hibiscus sabdarifa L.) pickleen_US
dc.typeWorking Paperen_US
Appears in Collections:Fakulti Agroteknologi dan Sains Makanan

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