PHYSICOCHEMICAL CHARACTERIZATION OF CASSAVA FILM

INCORPORATED WITH CINNAMON ESSENTIAL OIL AS ANTIMICROBIAL

ADDITIVE IN THE PRESERVATION OF FOOD

NUR SYAZWANI BINTI ZAKUAN

Malaysian Institute of Chemical and Bioengineering Technology

Universiti Kuala Lumpur

NOVEMBER 2018
 PHYSICOCHEMICAL CHARACTERIZATION OF CASSAVA FILM
INCORPORATED WITH CINNAMON ESSENTIAL OIL AS ANTIMICROBIAL
ADDITIVE IN THE PRESERVATION OF FOOD

NUR SYAZWANI BINTI ZAKUAN

55104316011

A thesis submitted in fulfillment of the

requirement for the award of the degree of
Diploma in Chemical Engineering Technology (Food)

Malaysia Institute of Chemical and Bioengineering Technology

Universiti Kuala Lumpur

NOVEMBER 2018
 DECLARATION

I hereby declare that this report is the result of my own research except as cited in
the references. The report has not been accepted for any degree and is not currently
submitted in candidature of any other degree.

Signature :
Name : NUR SYAZWANI BINTI ZAKUAN
ID Number : 55104316011
Date : NOVEMBER 2018
 APPROVAL PAGE

We hereby declare that we have read this report and in our opinion this report is
sufficient in terms of scope and quality for the award of the degree of Diploma in
Chemical Engineering Technology in Food.

Signature :
Supervisor : MADAM LILY SUHAILA BINTI YACOB
Date : NOVEMBER 2018
Official stamp :
 ACKNOWLEDGEMENT

First of all, thanks to Allah for his mercy and guidance in giving me full
strength to complete this research properly even facing with some difficulties in
completing this task.

Besides, writing a significant scientific thesis is hard work and it would be

impossible without support from various people. Firstly, I would like to express my
greatest appreciation towards my supervisor, Madam Lily Suhaila Binti Yacob for her
invaluable advice, guidance and her enormous patience throughout the development
of the research from intial to the final level. In addition, I also would like to express
my gratitude to my beloved parent, Rosnani Binti Mohd Adnan and Zakuan Bin Mohd
Nor who financial support and passionate encouragement made me possible to
complete this research. Besides, a special thanks to my bestfriends, Nur Aina Yanti
binti Yazid, Nurul Mardhati Binti Che Moon and my housemates for their invaluable
help and giving me moral support in preparing this thesis.

Lastly, I humbly extend my thanks to all concerned persons who directly or

indirectly have lent their helping hand in this venture.
 DEDICATION

A special dedication
to my parents and friends,
Without whom none of my success would be possible

And also to caffeine and sugar,

Who accompany me through many a long night of writing.

Thank you for everything.

 TABLE OF CONTENTS

TITLE PAGE

DECLARATION

APPROVAL PAGE

ACKNOWLEDGEMENT

DEDICATION

ABSTRACT

ABSTRAK

TABLE OF CONTENTS

LIST OF TABLES

LIST OF FIGURES

LIST OF ABBREVIATIONS

LIST OF SYMBOLS

LIST OF APPENDICES
CHAPTER 1 : INTRODUCTION

1.1 Introduction
1.2 Background of Research
1.3 Problem Statement
1.4 Objectives
1.5 Scope of Study
1.6 Expected outcomes
1.7 Significant of Study

CHAPTER 2 : LITERATURE REVIEW

2.1 Introduction

2.2 Cinnamon Barks

2.3 Chemical Composition of Cinnamon

2.4 Essential Oil

2.5 Cinnamon Essential Oil as Natural Antimicrobial

2.6 Overview of Separation Process

2.7 Essential oil Extraction Process

2.7.1 Hydro-distillation Extraction

2.7.2 Steam Distillation

2.7.3 Soxhlet Extraction

2.8 Function of Starch into Edible Film

2.9 Effect of Glycerol into Edible Film

2.10 Effect of Essential Oil into Edible Film

CHAPTER 3 : METHODOLOGY

3.1 Introduction
 LIST OF TABLES

TABLE TITLE PAGE

 LIST OF FIGURES

FIGURE TITLE PAGE