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Development and Effect of Two Different Packaging on Stability of Probiotic Drink


Alya Athirah Ruziman (2019) Development and Effect of Two Different Packaging on Stability of Probiotic Drink. Final Year Project thesis, Universiti Malaysia Kelantan. (Submitted)


Probiotic drinks contain active bacterial cultures which become one of the most common
sources of probiotics that can confer beneficial effect to human. Probiotics usually being
incorporated into food and drinks like fermented foods and cultured milk. This study
highlights the development of probiotic drinks of two formulations of fresh milk with
carboxymethylcellulose as well as the evaporated milk with carboxymethylcellulose. The
stability study was conducted to evaluate the effect of two different packaging of the probiotic
drinks which were HDPE packaging and pouch packaging (PET materials). Furthermore, the
stability study conducted were chemical analysis that include pH testing and microbiological
analysis which refer to the total plate count. The physicochemical analysis of probiotic drinks
determined were fat determination by Soxhlet method, protein determination using Kjeldahl
method and total sugar content by Brix analysis. The result obtained shows that the stability
of the probiotics drinks has significant difference (p<0.05) with pH while not significantly
difference (p>0.05) with colony of count of the probiotics. At week 3 of storage, the probiotic
drinks show pH of lower than 3.5 while colony count shows higher total viable count of
between 103 to 105 CFU/mL after 8 weeks of storage. The physicochemical analysis of the
probiotic drinks shows significant (p<0.05) different in value. The total fat content shows
value in range of between 2.0 % to 4.0 % with total sugar content in between 8.0 % to 14 %.
Total protein content shows low in value which was in range of 0.1 % to 0.8 %. Based on the
analytical results, the probiotic drinks show shelf life estimation of 4 to 5 weeks of storage.
The probiotic drinks were considered acceptable to be consumed only after 6 weeks of
storage as the pH started to record pH of lower than 3.0 which was too acidic for probiotic
drinks to be consumed.

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Additional Metadata

Item Type: Undergraduate Final Project Report
Collection Type: Final Year Project
Date: 2019
Number of Pages: 100
Call Number: SBP 2019/002
Supervisor: Dr Noor Hafizoh Binti Saidan
Programme: Bachelor of Applied Science (Product Development Technology)
Institution: Universiti Malaysia Kelantan
Faculty/Centre/Office: Faculty of Agro - Based Industry
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