Optimisation of cholesterol reduction in prawn by lactobacillus bulgaricus yoghurt using response surface methodology (RSM) / Norazwa Othman

The purpose of this study was to optimise the cholesterol reduction in prawn by L. bulgaricus yoghurt using Response Surface Methodology (RSM) of MINITAB Software (Version 14). Experimental design was created by RSM whereby test variables; pH of prawn, amount of yoghurt (%), incubation temperature (...

Full description

Saved in:

Bibliographic Details
Main Author:	Othman, Norazwa
Format:	Thesis
Language:	English
Published:	2008
Online Access:	https://ir.uitm.edu.my/id/eprint/103271/1/103271.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-uitm-ir.103271
record_format	uketd_dc
spelling	my-uitm-ir.1032712024-09-28T16:04:29Z Optimisation of cholesterol reduction in prawn by lactobacillus bulgaricus yoghurt using response surface methodology (RSM) / Norazwa Othman 2008 Othman, Norazwa The purpose of this study was to optimise the cholesterol reduction in prawn by L. bulgaricus yoghurt using Response Surface Methodology (RSM) of MINITAB Software (Version 14). Experimental design was created by RSM whereby test variables; pH of prawn, amount of yoghurt (%), incubation temperature (0C) and incubation time (minutes) were used. Whole part of prawn were blended, changed the pH and mixed thoroughly in different amounts of L. bulgaricus yoghurt and treated differently in terms of incubation temperature and incubation time as suggested by the experimental design of RSM. The optimal centrifugal speed was investigated and relative centrifugal field (RCF) of 1000 x g at the temperature of 2o C for 10 minutes showed the best performance. This speed was able to give 53.57% reduction in total fat content of prawn. This centrifugation condition was used to determine the optimum amount of cholesterol reduced in treated prawn. Cholesterol analysis was carried out according to AOAC Official Method 994.10 and measured using Gas Chromatography: with Flame Ionization Detector (GC-FID). Cholesterol content in prawn was reduced to 75.85% at the optimum condition; pH 6.41 of prawn, 16.3% of L. bulgaricus yoghurt, 36.2 0C of incubation temperature and 30 minutes of incubation time. Verification experiment was also carried out and it was found that there was significantly different at the 5% level between predicted and verified values of cholesterol reduction using the optimum condition determined by RSM. In addition, the significant regression equations or models at the 5% level of confidence interval were also established for the estimation of the percentage reduction of cholesterol in prawn treated by L. bulgaricus yoghurt. This indicates that L. bulgaricus yoghurt is a potential medium to be employed to reduce cholesterol in prawn 2008 Thesis https://ir.uitm.edu.my/id/eprint/103271/ https://ir.uitm.edu.my/id/eprint/103271/1/103271.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 optimise the cholesterol reduction in prawn by L. bulgaricus yoghurt using Response Surface Methodology (RSM) of MINITAB Software (Version 14). Experimental design was created by RSM whereby test variables; pH of prawn, amount of yoghurt (%), incubation temperature (0C) and incubation time (minutes) were used. Whole part of prawn were blended, changed the pH and mixed thoroughly in different amounts of L. bulgaricus yoghurt and treated differently in terms of incubation temperature and incubation time as suggested by the experimental design of RSM. The optimal centrifugal speed was investigated and relative centrifugal field (RCF) of 1000 x g at the temperature of 2o C for 10 minutes showed the best performance. This speed was able to give 53.57% reduction in total fat content of prawn. This centrifugation condition was used to determine the optimum amount of cholesterol reduced in treated prawn. Cholesterol analysis was carried out according to AOAC Official Method 994.10 and measured using Gas Chromatography: with Flame Ionization Detector (GC-FID). Cholesterol content in prawn was reduced to 75.85% at the optimum condition; pH 6.41 of prawn, 16.3% of L. bulgaricus yoghurt, 36.2 0C of incubation temperature and 30 minutes of incubation time. Verification experiment was also carried out and it was found that there was significantly different at the 5% level between predicted and verified values of cholesterol reduction using the optimum condition determined by RSM. In addition, the significant regression equations or models at the 5% level of confidence interval were also established for the estimation of the percentage reduction of cholesterol in prawn treated by L. bulgaricus yoghurt. This indicates that L. bulgaricus yoghurt is a potential medium to be employed to reduce cholesterol in prawn
format	Thesis
qualification_level	Bachelor degree
author	Othman, Norazwa
spellingShingle	Othman, Norazwa Optimisation of cholesterol reduction in prawn by lactobacillus bulgaricus yoghurt using response surface methodology (RSM) / Norazwa Othman
author_facet	Othman, Norazwa
author_sort	Othman, Norazwa
title	Optimisation of cholesterol reduction in prawn by lactobacillus bulgaricus yoghurt using response surface methodology (RSM) / Norazwa Othman
title_short	Optimisation of cholesterol reduction in prawn by lactobacillus bulgaricus yoghurt using response surface methodology (RSM) / Norazwa Othman
title_full	Optimisation of cholesterol reduction in prawn by lactobacillus bulgaricus yoghurt using response surface methodology (RSM) / Norazwa Othman
title_fullStr	Optimisation of cholesterol reduction in prawn by lactobacillus bulgaricus yoghurt using response surface methodology (RSM) / Norazwa Othman
title_full_unstemmed	Optimisation of cholesterol reduction in prawn by lactobacillus bulgaricus yoghurt using response surface methodology (RSM) / Norazwa Othman
title_sort	optimisation of cholesterol reduction in prawn by lactobacillus bulgaricus yoghurt using response surface methodology (rsm) / norazwa othman
granting_institution	Universiti Teknologi MARA (UiTM)
granting_department	Faculty of Applied Sciences
publishDate	2008
url	https://ir.uitm.edu.my/id/eprint/103271/1/103271.pdf
_version_	1811769252544249856

Optimisation of cholesterol reduction in prawn by lactobacillus bulgaricus yoghurt using response surface methodology (RSM) / Norazwa Othman

Similar Items