MARC details
| 000 -LEADER |
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| fixed length control field |
03621nam a22002897a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
260505t2025 bx d|||g m||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
Universiti Teknologi Brunei |
| Language of cataloging |
eng |
| Transcribing agency |
UTB |
| 084 ## - BOOK Call Number |
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| Classification number |
UTB 120 REPORT THESIS & DISSERTATION |
| Item number |
RTDS 452 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Hasna Basirah Binti Mazalan |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
Reformulation of Brunei's Traditional Kuih Sapit Using Fruit Based Natural Sugars / |
| Statement of responsibility, etc. |
Hasna Basirah Binti Mazalan |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
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| Place of publication, distribution, etc. |
Bandar Seri Begawan : |
| Name of publisher, distributor, etc. |
Universiti Teknologi Brunei, |
| Date of publication, distribution, etc. |
@2025 . |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xi, 107 pages : |
| Other physical details |
Illustration; |
| Dimensions |
30 cm |
| 500 ## - GENERAL NOTE |
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| General note |
Dissertation Submitted in Fulfilment of the Requirements for the Degree of Master of Science |
| 500 ## - GENERAL NOTE |
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| General note |
ABSTRACT <br/>Brunei Darussalam, a Southeast Asian country rich in cultural heritage, is experiencing a shift towards contemporary lifestyles. This trend has sparked interest in the food industry to innovate traditional snacks to meet evolving consumer preferences for ready-to-eat and nutrient-dense options. This study focuses on reformulating kuih sapit or crispy egg rolls, which are traditional Brunei-Malay snacks by substituting white sugar with fruit-based natural sugars derived from banana (Musa acuminata cv.<br/>Berangan) and papaya (Carica papaya L. cv. Betik). The objective is to enhance the nutritional value of these snacks while preserving their flavour and health benefits for consumers. The experimental methodology involved both qualitative and quantitative analyses of 10 extracted fruit-based natural sugars and 10 reformulated kuih sapit samples. The analyses included consumer perception surveys, proximate composition analysis, physicochemical characterisation, antioxidant analysis (DPPH), cytotoxicity activity assessment, microbial analysis, and sensory evaluation. Based on consumer perception survey of 101 participants, kuih sapit was chosen for reformulation as the potential for innovation, as less research data are available compared to kuih bahulu and kuih cincin. Results indicated that the kuih sapit with M. acuminata cv. Berangan natural sugar and pectinase enzyme (KSBP) sample demonstrated the highest potential for hedonic acceptability (5.83+1.83) based on the 9.00 hedonic scale. From a nutritional perspective, KSBP stands out for its high protein content (0.50z 0.02 g/100g) and rich phenolic content of 51.82 # 0.00 mg GAE/g. Physicochemical analysis indicates KSBP has the highest hardness score of 7.74 ÷ 0.72, contributing to the second highest texture preference (5.90 ÷ 0.00) based on sensory analysis. It is also evaluated be safe for consumption based on the cytotoxicity assessment against PANC-1 cells, as cell viability indicated 87.82 ÷ 0.83% in high glucose medium and 78.52 ÷ 0.15% in low glucose medium. The findings highlighted the potential of using fruit-derived natural sugars to create healthier snack options, contributing to better public health outcomes. |
| 502 ## - Dissertation Note |
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| Dissertation Note |
Dissertation (Master of Science) - Universiti Teknologi Brunei (2025) |
| 504 ## - Bibliography, Etc. Note |
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| Bibliography, Etc. Note |
Include bibliographical references |
| 610 #4 - SUBJECT ADDED ENTRY--CORPORATE NAME |
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| Form subdivision |
Thesis |
| Corporate name or jurisdiction name as entry element |
Universiti Teknologi Brunei |
| 610 #4 - SUBJECT ADDED ENTRY--CORPORATE NAME |
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| Form subdivision |
Final Year Report |
| Corporate name or jurisdiction name as entry element |
Universiti Teknologi Brunei |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Food processing and Manufacture |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Food Science |
| Geographic subdivision |
Brunei Darussalam |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Ingredient Substitution (cooking) |
| Geographic subdivision |
Brunei Darussalam |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Titles and other words associated with a name |
Dr |
| Personal name |
Aida Maryam Basri |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Local Classification |
| Suppress in OPAC |
No |
| Koha item type |
Reports, Thesis & Dissertation Students |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
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| Internal field |
Report, Thesis & Dissertation |
| CC (RLIN) |
850670 : 002505 c1_UTB |
| Internal field |
Universiti Teknologi Brunei |
