KOLEJ KEMAHIRAN TINGGI MARA LENGGONG

EFFECT OF DIFFERENT DRYING TREATMENT ON COLOR

QUALITY & ASCORBIC ACID CONCENTRATION ON DRIED
BILIMBI CANDY

This report submitted in accordance with requirement of the Kolej

Kemahiran Tinggi MARA Lenggong for the Diploma Biochemical
Engineering Technology (Food)

by

NUR AFIQAH BINTI MOHD IDORIS

(LG 1902476)

DEPARTMENT OF BIOCHEMICAL ENGINEERING TECHNOLOGY (FOOD)

2022
 KOLEJ KEMAHIRAN TINGGI MARA
LENGGONG

BORANG PENGESAHAN STATUS LAPORAN PROJEK AKHIR

TAJUK : EFFECT OF DIFFERENT DRYING TREATMENT ON COLOR QUALITY &

ASCORBIC ACID CONCENTRATION ON DRIED BILIMBI CANDY

SESI PENGAJIAN : JAN – JUN 2022

SAYA : NUR AFIQAH BINTI MOHD IDORIS

mengaku membenarkan Laporan Projek Akhir ini disimpan di Perpustakaan Kolej

Kemahiran Tinggi MARA Lenggong dengan syarat – syarat kegunaan seperti berikut:

1. 1. Laporan Projek Akhir adalah hak milik Kolej Kemahiran Tinggi MARA Lenggong dan
penulis.
2. 2. Perpustakaan Kolej Kemahiran Tinggi MARA Lenggong dibenarkan membuat salinan
untuk tujuan pengajian sahaja dengan izin penulis.
3. 3. Perpustakaan dibenarkan membuat salinan laporan Projek Akhir ini senagai
bahan pertukaran antara institusi pengajian tinggi.
4. 4. **Sila tandakan (√)

SULIT (mengandungi maklumat yang berdarjah

keselamatan atau kepentingan Malaysia
yang termaktub di dalam AKTA RAHSIA
RASMI 1972)

TERHAD (mengandungi maklumat terhad yang

ditentukan oleh organisasi/badan dimana
penyelidikan dijalankan)

TIDAK TERHAD

Disahkan oleh :

Alamat Tetap: Kolej Kemahiran Tinggi Cop Rasmi

MARA Lenggong, Mukim Durian Pipit,
33400 Lenggong Perak.

Tarikh : 7 JUN 2022 Tarikh :

** Jika Laporan Projek Akhir ini Sulit atau terhad sila lampirkan surat daripada pihak
berkuasa/organisasi berkenaan dengan menyatakan sekali sebab dan tempoh laporan
Projek Akhir ini perlu dikelaskan sebagai SULIT atau TERHAD.
 DECLARATION

I hereby, declared this report entitled effect of different drying treatment on

color quality & ascorbic acid concentration on dried bilimbi candy is the
results of my own research except as cited in references.

Signature : ………………………………………………

Author’s Name : NUR AFIQAH BINTI MOHD IDORIS

Date : 8 JUNE 2022

 APPROVAL

This report is submitted to the Department of Biochemical Engineering

Technology (Food), Kolej Kemahiran Tinggi MARA Lenggong as a partial
fulfillment of the requirements for the Diploma in Biochemical Engineering
Technology (Food). The member of the supervisory committee is as follow:

(Signature of Supervisor)

(Official Stamp of Supervisor)

 ABSTRACT

This study was conducted to formulate healthy new dried bilimbi candies with
different percentages of sugar concentrations. This study was conducted using
2 formulations of different sugar solution concentrations in terms of
percentage. For formulation A 25.7% sugar was used while formulation B
43.81% sugar. Indirectly, this study can also prove the quality of the star fruit.
In addition, this study was conducted to compare different drying methods
used in producing dried bilimbi candies. Among the methods that have been
used are sun drying, convection oven and infrared food oven. For the sun
drying method, the temperature used is constant. This is because it depends
on weather conditions and ambient temperature. For the convection oven and
infrared food oven methods, use the same temperature of 50C and 60C. The
next objective study, to find out about 3 different analyzes namely vitamin c
(ascorbic acid), color and moisture. For vitamin c analysis, fruit samples were
determined using High Performance Liquid Chromatography (HPLC), for color
was evaluated through a Chroma meter analyzer and the last one was fruit
moisture after drying was determined using a moisture analyzer.

i
 DEDICATION

This study is wholeheartly dedicated to our beloved supervisor, Madam Nur

Aisyah Binti Salman, who have guide patiently. We would also like to
dedicated this project to our beloved parents who have been supportive by
lending their ears on listening to our problem, give ideas and encourage us
with their best wishes.

ii
 ACKNOWLEDGEMENT

First and foremost, prays to Allah for his help, guidance and giving a strength
to complete this final year project as one of the requirements to complete our
study in Diploma of Biochemical Engineering Technology (Food). It is a
pleasure to express our deepest thanks and gratitude to our supervisor,
Madam Nur Aisyah Binti Salman for her support, advice, guidance, valuable
comment and suggestion in the completion of this study. A massive thank you
to our parents as the biggest supporters for providing encouragement and
believe that we able to complete this final year project.
.

iii
 TABLE OF CONTENT

ABSTRACT i
DEDICATION ii
ACKNOWLEDGEMENT iii
TABLE OF CONTENT iv
LIST OF TABLES vi
LIST OF FIGURES vii
LIST OF ABBREVIATIONS, SYMBOLS & NOMENCLATURE viii

1 INTRODUCTION 1

1.1 RESEARCH OVERVIEW 1

1.2 PROBLEM STATEMENT 2
1.3 SIGNIFICANT OF STUDY 2
1.4 OBJECTIVE 2
1.5 SCOPE OF STUDY 3

2 LITERATURE REVIEW 4

2.1 FORMING AVERRHOA BILIMBI 4

2.1.1 INTRODUCTION 4
2.1.2 PRODUCTION OF MAKING DRIED BILIMBI CANDY 5
2.1.3 PRODUCT USING BILIMBI FRUITS 6
2.2 PROCESS MAKING DRIED BILIMBI CANDY 7
2.2.1 SUN DRYING 7
2.2.2 CONVENTIONAL OVEN DRYING 8
2.2.3 INFRARED OVEN DRYING 9
2.3 ANALYSIS 10
2.3.1 VITAMIN C 10
2.4 CHROMA METER 11
2.5 MOISTURE CONTENT 12
2.5.1 MOISTURE ANALYZER 13
2.6 WORKFLOW OF STUDY 13

3 MATERIALS AND METHOD 15

3.1 MATERIALS AND EQUIPMENT 15

3.1.1 MATERIALS 15

iv
3.1.2 EQUIPMENT 15
3.2 OVERVIEW WORKFLOW 16
3.3 FORMULATION 17
3.4 PREPARATION FOR BILIMBI FORMULATION 18
3.5 PREPARATION OF DRIED BILIMBI CANDY 18
3.5.1 PREPARATION OF MAKING DRIED BILIMBI CANDY 20
3.6 METHOD ANALYSIS 20
3.6.1 MOISTURE ANALYSIS 20
3.6.2 COLOUR ANALYSIS 21
3.6.3 VITAMIN C 23
3.6.4 HIGH‐PERFORMANCE LIQUID CHROMATOGRAPHY HPLC 23
3.7 COSTING 24

4 RESULTS AND DISCUSSIONS 25

4.1 COMPARISON FOR DRIED BILIMBI CANDY WITH DIFFERENT

METHOD AND TEMPERATURE 25
4.1.1 MOISTURE CONTENT 25
4.1.2 CHROMA METER 28
4.1.3 VITAMIN C (ASCORBIC ACID) 32

5 CONCLUSION AND RECOMMENDATION 35

5.1 CONCLUSION 35
5.2 RECOMMENDATION 35

REFERENCE 36

APPENDIX 37

v
 LIST OF TABLES

Table 3.3: Formulation of Dried Bilimbi Candy with Different Percentage of

sugar Concentration 17
Table 3.7: Price of Materials and Ingredient 24
Table 4.1.2 Chroma Meter 28

vi
 LIST OF FIGURES

Figure 2.6 : Workflow Process 14

Figure 3.2: Overview Workflow 16
Figure 3.4 Preparation for Bilimbi Formulation 18
Figure 3.5.1 Preparation of Making Dried Bilimbi Candy 20
Figure 3.6.1.1 : Moisture Analyzer 21
Figure 3.6.2.1 Chroma Meter 23
Figure 3.6.3.1: High‐Performance Liquid Chromatograph 24
Figure 4.1.1: Moisture Content of Dried Bilimbi Candy with Different Method
and Temperature 25
Figure 4.1.2: Chroma Meter 29
Figure 4.1.3: Combination Chromatograph of Standards and Formulation 32
Figure 5.1 : Study HPLC , Figure 5.2:Using a centrifuge machine 38
Figure 5.3: Make a mobile phase, Figure 5.4: Soaking in sugar water 38
Figure 5.5: Fruit washing, Figure 5.6: Infrared food oven drying 39
Figure 5.7: Process of sun drying, Figure 5.8: Preparation samples soaked
on tray 39
Figure 5.9: Infrared food oven ,Figure 6.1: Convection oven 40
Figure 6.2: Samples in vials for HPLC proses Figure 6.3 Filtration to extract
samples 40
Figure 6.4: Samples, Figure 6.5: All ingredients are weighed 41
Figure 6.6: Refine the sample using a stone mortar, Figure 6.7:Chroma Meter
41
Figure 6.8:Filtration to extract samples, Figure6.9: Readings for Chroma
meters 42
Figure7.1: Analysing fruit moisture, Figure7.2:Analyse vitamin C (ascorbic
acid) 42

vii
LIST OF ABBREVIATIONS, SYMBOLS &
NOMENCLATURE

viii
 CHAPTER 1
1 INTRODUCTION

1.1 RESEARCH OVERVIEW

Bilimbi fruit is a tropical fruit with the known as ‘belimbing besi’. The Bilimbi is
a domesticated plant that is closely related to the starfruit. The Bilimbi fruit's
juice is high in oxalate, a type of organic acid found in plants. The sour taste
of the Bilimbi fruit is due to the presence of oxalate, or oxalic acid. However, if
ingested in large amounts, oxalate can raise the risk of renal stones and even
kidney failure. Vitamins A and C, as well as potassium, are abundant in bilimbi
fruit. Antioxidant, anti-inflammatory, and antibacterial properties of the fruit
have also been discovered in studies (Kalyani Krishna, 2020). Bilimbi fruit has
the potential to help with heart disease, diabetes, stroke, cancer, and liver
damage therapy and prevention (Steve, 2020). When bilimbi fruits are mature
or freshly harvested from the tree, they are delicious. It's used for a variety of
things. Pickles, relishes, chutneys, and preserves can all be made from bilimbi
fruit. The fruit can be added to sambal (a Southeast Asian chilli paste), curries,
and soups to give them a sour flavour. Bilimbi fruit can be kept in the
refrigerator for up to one week. Bilimbi fruits can only be stored for a short time
if they are properly preserved. As a result, these products are not available on
the market. If adequate ways for preserving these frits in diverse products are
found, they might be available to consumers and producers throughout the
year. As a result, both the manufacturer and the customer will gain, making it
wise to invest heavily in domestic and public research and development.

1
1.2 PROBLEM STATEMENT

Statement of the problem in economic terms. Statement of the problem in

economic terms, handle with high cost where fresh bilimbi fruit or other fruits
need to be stored under a cool temperature so that the fruit is durable and not
quickly spoiled for example stored in the refrigerator. Also, dried fruits in the
sun will take 2 to 3 days to dry completely depending on the weather. Even
dried fruits in the open will also be exposed to bacteria, dust, and even animal
faces, it will reduce hygiene in terms of fruits as well as the way the fruits are
dried. As for the environment, fresh bilimbi fruit can only last about 1 to 2
weeks, so this damaged bilimbi fruit causes odor pollution in the farm.

1.3 SIGNIFICANT OF STUDY

For economy, by producing or converting fresh fruit into dried fruit so that it
does not need to be stored in the refrigerator, and does not need to be handled
by someone. This is because dried fruits are durable products and can be
stored at room temperature only and can reduce its handling costs. For the
society, 2 different formulations will reduce the risk of infection in the elderly,
infants, people with weakened immune responses. In addition, by using
modern drying methods such as convection oven and infrared oven drying that
is simple and fast with a time of 24 - 48 hours only. For the environment, it can
reduce waste from bilimbi fruit damage and also reduce bilimbi fruit odour.

1.4 OBJECTIVE

The objective that will be carried out in this project to formulate a new healthy
dried bilimbi candy with different percentage of sugar concentration, to
compare the different drying methods on making dried bilimbi candy and to
study the effect of different drying methods on the ascorbic acid and colour
quality of the dried bilimbi candies.

2
1.5 SCOPE OF STUDY

Bilimbi fruit will dried using 3 different drying methods, which is in the sun,
convection oven drying and infrared food oven. There are 2 temperatures that
will be used for each fruit-drying machine, which is for convection oven and
infrared food oven, the temperatures will used are 50 and 60˚C. For drying in
the sun, the temperature used is constant according to the ambient
temperature. The analysis that will be done as a result of this project is to
measure the rate of Vitamin C content in the product, the moisture rate and
also the colour are analysed at the end of the experiment. In addition to water
content and water activity, many factors that have positive and negative effects
must be considered, such as temperature and humidity conditions during
processing, changes in shape and structure, and so on. This study will focus
on the parameters of the drying method as well as the formulation of the sugar
content. There are 2 different formulations are developed in this project which
are the percentage rate of sugar is changed. In the first formulation A, 25.7%
of sugar is used, while for the second formulation B, 43.81% of sugar is used
in this project.

3
 CHAPTER 2
2 LITERATURE REVIEW

2.1 FORMING AVERRHOA BILIMBI

2.1.1 INTRODUCTION

Bilimbi fruit is a tree native to Malaysia and Indonesia. The scientific name of
Bilimbi is Averrhoa bilimbi. It belongs to the genus Averrhoa, family:
Oxalidaceae because of its rectangular and elongated fruit shape with its small
size. This fruit is rarely liked by humans because it tastes too sour but has
many nutrients and nutrients that are not known (June, 2018).

Among the nutrients of this fruit are some of the main sources that are rich in
vitamin C. This is because there are various types of vitamins, minerals and
nutrients, which have many health benefits. Among its advantages are
reducing the risk of various types of cancer, preventing viral infections,
boosting the immune system, lowering cholesterol levels, good for the health
of our skin, helping in weight loss, detoxifying the body and improving
cardiovascular health. In addition, the advantage of bilimbi fruit is that it is
flavouring in food. For example, bilimbi black sambal. In addition, bilimbi fruit
can cure a person's cough by making it juice. Bilimbi fruit juice is also effective
in relieving high blood pressure, diabetes and blackouts.

Therefore, the availability of fruit processing into a variety of products is one of

the best ways to reduce losses. The nutrients of this fruit will be the best value
that offers great potential to process it into several quality products, which are
able to attract national and international markets.

4
2.1.2 PRODUCTION OF MAKING DRIED BILIMBI CANDY

Candied goods are well-known and well-liked by the general public. This is due
to the fact that it tastes nice and is reasonably simple to prepare. Dry sweets
do not necessitate the use of advanced technologies and only require basic
equipment. Candied dried Belimbing Wuluh is one of the processing items that
can be dried and eaten right away. The Wuluh Belimbing technique is a
candied dry procedure that pays close attention to temperature and drying time
in order to generate high-quality organic dry candied organoleptic and
chemical products. (Windyastari Carina, WignyantoWignyanto,
WideliaIkaPutri, 2015). A procedure for candied-dried Wuluh that includes
washing, weighing, and immersion in lime water (Ca (OH) 2), followed by a
thickening process with sugar solution. Farmers on the farm from Perak will
supply bilimbi fruit. First of all, the bilimbi fruit will be selected, weighed and
washed. After that, bilimbi fruit will be soaked for several hours in a solution of
lime (8 grams of lime used for every 300 grams of water).

This process aims to strengthen the fruit. According to Windyastari (2015), a

1.8 percent increase in limewater concentration in the soaking process and 11
hours of drying resulted in candied dried bilimbi fruits of good quality, because
it has a much longer shelf life and the sugar solution is mixed in the drying
process, making the acid tasteless. Bilimbi fruit is cut into thin slices with the
same thickness of 5 – 7 mm. Again, wash thoroughly in running water to
remove lime and drain. Then, each slice of bilimbi fruit is soaked in 2 solutions
of different sugar concentrations 25.7% of sugar and 43.81% of sugar. Bilimbi
fruit will go through three different drying processes such as drying under the
scorching sun, convection oven drying and infrared food oven. There are 2
different temperatures that will be used to find the optimum temperature for
drying bilimbi fruit, namely for convection oven and infrared food oven will used
50˚ and 60˚C. For drying in the sun, the temperature used is constant
according to the ambient temperature. After the drying, the analysis will be
done to determine the moisture content, colorimeter and vitamin c in bilimbi
fruit. It is to observe the conditions before and also after the formation of the
product. Bilimbi fruits that are fully ripe contain more vitamin C than those that

5
are half-ripe. Guava (Esteves et al., 1984) and Camu-Camu (Myrciaria dubia)
have both shown this pattern (Zapata & Dufour, 1993). Each dried bilimbi will
analyse the moisture using moisture analyser method, the dried bilimbi’s
vitamin c will be analyse using HPLC method and to measure the colour of the
bilimbi using chroma meter.

2.1.3 PRODUCT USING BILIMBI FRUITS

Fruit juice, such as Averrhoa bilimbi Juice "Bilimbi Fruit," is a popular choice,
especially among children and youth. Indeed, at least one-third of vegetable
and fruit dishes advised by children and youth come from juice. While this drink
appears to be healthful and convenient, eating fruit is always the best option.
It is also beneficial to one's diet because it aids in the strengthening of the
immune system. Fresh juices made from fruits and vegetables are high in
minerals and enzymes that help with digestion. At normal temperature, the
shelf life ranges from 1 to 7 days. The findings suggest that Averrhoa bilimbi
Juice, also known as "Bilimbi Fruit," is a nutritious juice drink that humans can
safely ingest. As a result, the provided technological guidance is being made
accessible for the dissemination of findings. Product Averrhoa bilimbi juice is
one of the products that uses bilimbi fruit as the main ingredient in this juice.

Sweets are one of the many popular food products people, especially by
children. Candy can be basically grouped into two, hard candy and chewy
candy. One of the candies belonging to chewy candies are jelly candies. Jelly
candies are a candy made from water or juice and a gel-forming substance
appears transparent and has a texture with a certain elasticity. Bilimbi Jelly
Candy is one of the products that have been produced by scientists to be used
as one of the food products. Bilimbi has many benefits, such as reducing
hypertension, whooping cough, bleeding gums, sprue, acne and tinea version
colour.

Averrhoa is the main ingredient in most Malaysian cuisines to give it a sour

taste. Malaysians call this fruit "Belimbing Buluh" in Malay, there are many

6
types of Malaysian cuisine that use this fruit but for this, it is in Sambal Hitam
Superb. SAMBAL is part of Malaysian cuisine. It is a versatile seasoning paste
that is usually made from a mixture of various chili peppers with secondary
ingredients such as shrimp paste, garlic, ginger, shallots, scallions, palm sugar
and lime juice. It can be added to other dishes such as noodles, soups, stews,
meat and rice. Sambal is often used to add flavour and spice to marinades,
dips, sauces and spreads. SAMBAL HITAM SUPERB is a homemade ready-
to-eat sauce that consists of the best and natural ingredients. The sauce is
prepared by mixing onions, dried anchovies, ground chillies and then cooked
slowly with belimbing wuluh (Averrhoa bilimbi) for 10 to 12 hours. Bamboo
starfruit is a sour fruit that gives this sauce a rich and sour taste. Eventually
this slow cooking process gives the sambal a rich black colour. Hence, the
name Sambal Hitam. Once you taste it, your mouth will have a combination of
flavours and will crave more.

2.2 PROCESS MAKING DRIED BILIMBI CANDY

2.2.1 SUN DRYING

Drying is the oldest method of preserving agricultural products, and it is a time-

consuming and energy-intensive process. Due to rising fossil fuel prices and
scarcity, a greater emphasis is being placed on alternate renewable energy
sources (Muhlbauer, 1986). In many tropical and subtropical nations, sun
drying is still frequently utilized. The cheapest way is sun drying, but the quality
of the dried products falls far short of international standards. Fruits can be
dried in the sun because of their high sugar and acid content. Sun drying is not
suggested for vegetables or meats. Vegetables have a low sugar and acid
content. This raises the chances of food spoiling. Meats are high in protein,
which makes them perfect for microbial development when temperature and
humidity aren't controlled. It's preferable to dry fruits outside on a hot, dry, and
windy day. A minimum temperature of 85 degrees Fahrenheit is required. Even
great if the temperature is higher. It takes several days to dry foods outside.
Drying fruits outside might be dangerous due to the unpredictability of the

7
weather. Fruits that have been sun-dried are arranged on screens or wooden
dowels. Screens must be safe to touch when they come into contact with food.
Stainless steel, Teflon-coated fiberglass, and plastic screens are the best.
Screens constructed of "hardware cloth" should be avoided. (Drs. Judy A.
Harrison and Elizabeth L. Andress, 2015)

2.2.2 CONVENTIONAL OVEN DRYING

Conventional oven drying is one in all the economical and controlled ways of
fruit drying, but at a better temperature, it should damage the colour quality
and results in the loss of warmth labile nutrients. These are stronger reasons
why research reaching to improve dehydration technologies is valid, mainly
those within which the influence of food quality is studied. More investigation
is required to supply a better understanding of the oxidative phenomena of the
antioxidant. The identical results were obtained by Karatas and Kamişli (2007)
and Khraisheh et al. (2004) for apricot and potato drying, respectively.
Khraisheh et al. (2004) concluded that the ascorbic acid contents decreased
with increase in microwave power (heat) and drying time. International Food
Research Journal 23 (December 2016).

Fresh and pre-treated bilimbi that had been previously weighed were dried
during a convection oven. That slice spread on a stainless sieve in an
exceedingly convection dryer with horizontal airflow (2.2 m/s) at 40˚C and 50˚C
for about 8-15 hours. Belimbi is weighed every hour on a balance with an
accuracy of 10−3 g. Drying test was terminated until a moisture content of 20%
was reached. (N. Shahari, M. Nursabrina and A. Zai Suhairah, 2015). So,
choosing sucrose pre-treatment before drying can speed up the drying
process. Temperature had an influence on the drying period for both control
and pre-treatment slices. The infused treatment with sugar has reduced the
drying time thanks to the low moisture content after treatment and also the
indisputable fact that it can be dried to slightly higher water activity. During this
fashion, sucrose treatment may end up in less drying time. Because the
temperature increased from 40 to 60, the drying rate of bilimbi slices increased

8
rapidly and thus the drying period decreased by 85% for pre-treatment and
67% for control. a similar trend was observed by (Kolawole and Olaniyi 2015)
for drying pepper, (Abano and Sam-Amoah and Taiwo and Adeyemi 2015) for
banana drying. Soldier slices bilimbi took longer to dry compared to pre-
treatment slices, rather just like the behaviour reported for other fruits. Pre -
treatment of sucrose has been reported to extend the drying rate and is
believed to bolster water removal. This is due to the changes produced at the
number of the structure before the pre-drying treatment. Therefore, osmotic
pre-treatment has the potential to cut back humidity before drying. (N. Shahari,
M. Nursabrina and A. Zai Suhairah, 2015).

2.2.3 INFRARED OVEN DRYING

Infrared drying has several advantages over conventional drying system.

These advantages include short process time, improved energy efficiency,
uniform or even product temperature, superior quality of final products, high
degree of process control parameters, high heat transfer coefficient, space
saving, and eco-friendliness. Infrared heating has been identified as a
promising method to obtain high-quality dried food products, including fruits,
vegetables, grains, and other high-value products. Others non-food
applications of infrared drying include drying of paints, coatings, adhesive,
paper, board, and textile. Application of infrared heating for food material is a
robust technique and gaining popularity among various industries. Although
earlier reviews on infrared drying have reviewed applications of infrared
heating, much detailed appraisal giving insight of basics and advancements in
application of infrared drying in a comprehensive way is not yet reported. The
present review aims for critical analysis of recent developments in application
of infrared radiations in drying of food materials, including discussions on the
effects of various process variables involved in the infrared and infrared-
assisted drying methods, limitations of infrared drying, and challenges to
overcome these limitations.

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2.3 ANALYSIS

2.3.1 VITAMIN C

Vitamins are crucial to all or any life functions. Vitamins are called as co–
enzymes because they work with enzyme and enable them to trigger all body
processes. Among the vitamins, the ascorbic acid is a very important vital
amine to keep up the body in healthiness. The most sources of ascorbic acid
are from fresh fruits and vegetables. Within the present study two exotic fruits
namely Averrhoa bilimbi and Averrhoa carambola collected from the Kannikar
settlement of Kanyakumari District, TamilNadu during the ethno botanical
survey. The drinkable contains ascorbic acid and additionally thereto it
contains glucose and protein. The nutritive contents were estimated. The
Antibacterial activity of above two plants potable were administrated so as to
establish the disease resistance property. (V. N. Ariharan et. Al 2012).

Bilimbi fruit are extremely sour, yellow-green fruit with a thin, soft skin and
crunchy, juicy flesh. Bilimbi is one of the fruits which is rich in vitamin C, a
maximum of 26.98 mg/g (Ariharan et al., 2012). Vitamin C contents are used
as reference or indicator for the preservation of nutrients in dried food items
because it is extremely heat sensitive vitamin and evaporates easily. Thus, if
vitamin C is well maintained during the drying process, other nutrients are
probably also preserved (Lin etal., 1998). Studies have also found that the fruit
possesses strong antioxidative, anti-inflammatory and anti-microbrial
properties. (Tropical Journal of Pharmaceutical Research, 2011)

2.3.1.1 HPLC METHOD

HPLC (High Performance Liquid Chromatography) is a commonly used

technology for vitamin analysis. Vitamins are organic molecules with a wide
range of structural, biological, and chemical properties that are required for
normal metabolic function. It's present naturally in a variety of foods, but it's
also commonly added to processed meals and pharmaceuticals. Vitamins, for
example. Vitamins are divided into two categories: water-soluble and fat-

10
soluble. One of the most water-soluble vitamins is vitamin C. (Chromatography
Today, 2020). Vitamins are frequently accompanied by excess substances
having chemical characteristics that are comparable to vitamins. As a result,
detecting vitamins in food necessitates both identification and measurement.
Vitamin C is a labile molecule that is affected by heat, oxygen, and other
environmental variables (Lee, Y.N and Aimi, A.A, 2018). For the determination
of ascorbic acid in fruits and vegetables, an HPLC approach has been
developed.

The HPLC method has been compared against chemical approaches in

numerous ways, and the HPLC method has been determined to be superior.
Chemical methods for determining vitamin C are widely used in Hungary.
Vitamin C in a well-prepared food sample is transformed to a sensitively
quantifiable coloured molecule by a multistep and often not instantaneous
chemical process. In comparison to chemical approaches, it is evident that a
method (HPLC) that eliminates this chemical transformation and limits the
period of determination to sample preparation and a brief analytical time may
have significant advantages. (E Rácz, 1991).

2.4 CHROMA METER

Chroma meter are applications used across the fields of chemistry and biology,
but are not limited to the analysis of blood, air, nutrients in soil and foodstuffs.
Chroma meter can also determine the intensity or concentration of a solution
as well as the rate of reaction to the growth of bacterial cultures formed when
certain reagents are incorporated into the bacterial solution. This tool also has
the ability to absorb light in the analysis of different constituents (Raghbir signh,
2019).

In a Chroma meter, a beam of long -wavelength light is sent through a solution

through a series of lenses, which navigate the coloured light on the measuring
instrument. In other words, this tool is used to revisit the colour of the “psycho-
physical” sensations that occur in the human eye’s view of colour change. If

11
the concentration of the solution will be greater, more light is absorbed, which
can be known for sure by humans (Ben Arnold, 2015). Furthermore, these
Chroma meter are sensors that mimic the function of the human eye in
evaluating colour and use colour variations between standard and colour
pigmentation production samples. In addition, this Chroma meter is ideally
used to detect colour changes after drying because it has a sensitivity that
matches the human eye. Next, the measurement results will be taken using
the same light source and lighting method. Therefore, it will produce the same
measurement conditions, no matter whether it is day or night, indoors or
outdoors.

2.5 MOISTURE CONTENT

Water is a major constituent of many food products, and therefore moisture

content of foods varies greatly. The approximate, expected moisture content
of a food can influence the method of measurement chosen. It can also help
the analyst determine the practical level of accuracy needed when measuring
moisture content in comparison to other food constituents. The method used
to determine moisture content may measure more or less water. This is why
official methods and procedures are used. However, for a specific product,
several official methods may exist. For example, the AOAC International
methods for vacuum oven, forced draft oven, microwave oven, distillation.
Usually, the first method listed by AOAC International is preferred over others
in any section. (S. Suzanne Nielsen, 2019).

The various types of moisture content assays can be divided into two
categories: direct and indirect methods. Direct methods for moisture content
are frequently accomplished by removing water, though the method for
moisture removal varies. All drying treatments were able to bring down
moisture contents as low as 10% which is a favorable condition for further
processing and storage of dried guava slices (Yusof, Y.A.,, 2016). Moisture
removal methods such as drying, distillation, and extraction are commonly

12
used, followed by weighing, volumetric, or titration to determine moisture
content.

2.5.1 MOISTURE ANALYZER

The moisture analyzer determines the amount of moisture in the bamboo

starfruit samples. Moisture content has an effect on material weight, density,
viscosity, refractive index and electrical conductivity. For moisture, content test
methods tend to exploit one or more of these physical or chemical properties.
Direct measurements address the presence of air itself, either through its
removal or through chemical interactions. The weight of the sample must be
measured before and after the drying method to calculate the percentage of
moisture as the weight removed by the drying process compared to the initial
weight of the sample when using the loss on the drying method. The step for
an applied moisture analyzer is to turn on the moisture analyzer, set the drying
parameters, open the sample chamber, and place the unused sample pan on
the support of the pan. After that, need to distribute more or less. The sample
will be placed on the sample pan. Next, close the sample space and the printed
headers are printed at intervals of one minute after drying by stopping
automatically after 10 minutes. This is because; changes in temperature and
cold start conditions (the initial state of the humidity analyzer after it is not used
for a period) can affect your results. Ideally, an operating temperature of 10 °
C should be maintained. Once the device is installed, the temperature should
remain constant and the device should not be placed near other objects that
emit heated.

2.6 WORKFLOW OF STUDY

Process workflow 1 shows the flow of the study. There are three components
which is input, process and output. The input reflects the different variables
that will be used in making bilimbi candy as 300 grams of water to boil bilimbi
fruit. To do different formulations, use 280 grams (25.7%) of sugar for every

13
500 grams of bilimbi fruit and use 630 grams (43.81%) of sugar for every 500
grams of bilimbi fruit. And lastly, use 8 grams of lime for the two different
formulations.

Figure 2.6 : Workflow Process

14
 CHAPTER 3
3 MATERIALS AND METHOD

3.1 MATERIALS AND EQUIPMENT

3.1.1 MATERIALS

The bilimbi fruit will be purchase from a supplier in Perak. The sugar brand use
while conducting this project is PRAI, and betel lime will be purchased
Thurga’s.

3.1.2 EQUIPMENT

High-performance liquid chromatography (HPLC), convection oven, infrared

food oven, colorimeter, moisture analyzer.

15
3.2 OVERVIEW WORKFLOW

Figure 3.2: Overview Workflow

The diagram above shows the overall planning of the project carried out as
planned. First of all, by providing enough bilimbi fruit which is the most
important ingredient in the success of this project. Bilimbi fruit will previously
be washed with clean water and dried. After that, the fruit will be soaked in a
solution of lime for several hours. After that, the fruit will be cut into two parts.
Using 2 different sugar solution formulations labeled as formulation A and
formulation B, some bilimbi slices will be soaked in formulation A having a
sugar solution concentration (25.7%), while others will be soaked in
formulation B having a sugar concentration rate (43.81%). The main purpose
of using 2 different formulations is because this coincides with the main
objective of the project which is to formulate new dried bilimbi candies with
different percentages of sugar concentration. After soaking in sugar solution

16
with different concentrations, all pieces of bilimbi fruit will go through 3 different
processing methods, namely using 3 different methods, namely comparing
different drying methods to make dry bilimbi candy. Some fruits will go through
the traditional method of drying under the scorching sun. In addition, some will
also undergo processing methods using convection oven drying. In this
process, bilimbi fruit will be further divided into 2 classes, each of which will be
dried according to a temperature of 50 and 60 degrees Celsius. The remaining
bilimbi fruit will go through the infrared food oven method. Similar to the
convection oven, bilimbi fruit slices will be divided into 2 groups to undergo the
drying method using different temperatures of 50 and 60 degrees Celsius.
Through the project carried out, the final finding was to study the effect of
drying method on ascorbic acid and color quality of dried bilimbi candy.
Therefore, 3 analyzes will be conducted namely vitamin c analysis, color
analysis and also moisture analysis. Each of these analyzes uses a different
method. If you want to measure the concentration of ascorbic acid contained
in bilimbi fruit, the appropriate study is to use HPLC method. While to measure
the color after going through the drying process, Chroma meter method is the
appropriate method for the analysis and finally for moisture analysis, the
method that will be used is moisture analyzer because this method is very
suitable for dried fruit products to measure moisture.

3.3 FORMULATION

Table 3.3: Formulation of Dried Bilimbi Candy with Different Percentage of sugar
Concentration

17
3.4 PREPARATION FOR BILIMBI FORMULATION

Dried bilimbi will be prepared through two formulations. For formulation A

consists of 500 grams of bilimbi fruit and 300 grams of water, 280 grams of
sugar and 8 grams of betel lime. While for formulation B, it consists of 500
grams of bilimbi fruit, 300 grams of water, and 630 grams of sugar and 8 grams
of betel lime. After that, analysis will be conducted on the product to measure
the parameters of the product based on 3 aspects. At the end of the findings,
among the studies that will be done are by analyzing the moisture content,
vitamin C analysis that is High Performance Liquid Chromatography (HPLC)
and bilimbi fruit color analysis with chromium meter on the resulting product.

Figure 3.4 Preparation for Bilimbi Formulation

3.5 PREPARATION OF DRIED BILIMBI CANDY

The first is to prepare bilimbi fruit. Fresh green fruit will have purchased from
supplier or entrepreneurs from Perak. This is because to get the maximum
yield of high-quality dried products, all fruits should be ripe and free from
bruises. If there is rotten fruit or bruises should be discarded. Next is, wash the
fruit and soak it using lime water. Soaking in lime water for an hour works to

18
strengthen the texture of bilimbi fruit. The ability of betel lime is to absorb a lot
of liquid in the fruit and will be poured to remove excess water for the sample.
Then, the bilimbi fruit will be cut into thin slices with the same thickness of 5-
7mm using a Vernier calliper. If the fruit is cut at a very thin rate, then the
sample will easily stick to the drying tray and be difficult to remove. If the fruit
cut thicker, the cut may not dry completely in the middle and may not be stored
properly.

After that, the bilimbi fruit pieces will go through the process of soaking the
sugar solution concentration for a few hours. This process will be divide into
two different formulations, which 25.7% and 43.81% sugar solution
concentration. Sugar works to prevent the loss of fruit nutrients and this
soaking does not need to be rinsed after being removed from the soaking
solution, then the fruit samples will be arranged on a tray in a state of not
touching or overlapping. This is to prevent the pieces from sticking and to let
the drying process begin as soon as possible.

And the last process is to dry the bilimbi fruit. All bilimbi cuts will go through 3
different processing methods. Among the methods that will be used are
convection oven drying, infrared food oven, and sun drying. For convection
oven drying and infrared food oven, use the same temperatures and different
temperatures to find the optimum temperature for drying bilimbi fruit, which is
50 and 60 (°C). Whereas, for drying under the sun according to the situation.
The drying temperature should be controlled to avoid overheating and
damaging the fruit. After drying, analysis will be performed to determine the
effect of the drying method on ascorbic acid and the colour quality of the dried
bilimbi candy. Each sample of dried bilimbi fruit will be analysed for vitamin c
using HPLC, colour analysis will be analysed using Chroma meter and
moisture analysis using moisture analyser.

19
3.5.1 PREPARATION OF MAKING DRIED BILIMBI CANDY

Figure 3.5.1 Preparation of Making Dried Bilimbi Candy

3.6 METHOD ANALYSIS

3.6.1 MOISTURE ANALYSIS

The moisture of our final product in this project is determined by moisture

analyzer. Moisture analysis is one of the most important analyzes in running
food products and is one of the most difficult methods to obtain accurate and
precise data. This chapter describes various methods for moisture analysis of
principles, procedures, applications, warnings, advantages and
disadvantages. The measurement of water activity is described, as it is parallel
to the measurement of total moisture as an important factor of stability and
quality. With an understanding of the techniques described, one can apply
appropriate moisture analysis to various types of food products (S. Suzanne
Nielsen, 2009

20
3.6.1.1 MOISTURE ANALYZER

Moisture analyzers is call moisture balance, are used to measure the moisture
content in various types of samples including solids, liquids and gases. They
can be used in the food industry to control humidity. This is because, if the
excessive amount of moisture in the food can cause numbness or bacterial
growth. Moisture is an important factor that affects the consistency, taste and
other factors in the food. The desired moisture content is as low as 10%, so
the use of a thermogravimetric moisture analyzer is an appropriate way to
directly measure the moisture content of a sample using the loss on drying
(LOD) technique. It can measure the weight of the sample before and after the
drying procedure and uses, the weight delta to determine the percentage of
moisture as the weight removed by the drying process compared to the initial
weight of the sample. An efficient moisture analyzer is able to dry the sample
and provide energy by both radiation (transmission of energy in the form of
waves or particles through a medium — in this case, the sample) and
convection (heat transfer by mass motion).

Figure 3.6.1.1 : Moisture Analyzer

3.6.2 COLOUR ANALYSIS

Colour analysis is one of the analysis methods used for colours given by a
system with the use of a colorimeter. The colorimeters tool helps to detect
colour and determine the concentration of the solution. The colorimeter uses
Beer-Lambert’s law for the purpose of detecting wavelength absorption. It has

21
specific data generally in units of L*a*b*. The colour space is defined by the
CIE, based on one channel for Lightness (L) and two channels for colour (a
and b). With the help of software, the red (R), green (G) and blue (B)
components of the RGB image were converted to grayscale images. The
mean histogram value of the sample sheet image will be calculated
automatically according to the dark pixels. For example, when a wavelength
passes through a sample, some of the light is absorbed and some passes
through. This device detects the wavelength of light that passes through it.

The colour of this analysis will be applied after drying is carried out. The effects
that occur on dried bilimbi candies will be compared in three methods used
during drying with different temperatures and powers. The colour change on
the dried bilimbi slices should be calculated in the RGB colour space. The
colour characteristics of RGB images were extracted as red (R) green (g) and
blue (b) components. Then, RGB will be calculated. While conducting this
analysis, proper preparation should be required to be fast and accurate and
should not have the length of preparation as in traditional analysis methods,
this work would like to compare two methods, one innovative and one
traditional, the first using colour. analytical sensors that do not change the
structure of the product, while traditional methods have a lengthy preparation
in addition. to change the structure and will only use spectrophotometric
sensors, also has a higher cost, due to the disposal of chemicals used for
colour extraction.

3.6.2.1 CHROMA METER

A Chroma meter were used to examine the colour analysis of dried bilimbi.
The Chroma meter was calibrated before used. Little pieces of dried bilimbi
sample were prepared. To determine the reflectance value, the button on the
system was pressed. The sample was repositioned for another 2 times during
data acquisitions. For the next determination, the existing sample was
removed and step 2 was repeated.

22
 Figure 3.6.2.1 Chroma Meter

3.6.3 VITAMIN C

3.6.4 HIGH‐PERFORMANCE LIQUID CHROMATOGRAPHY HPLC

As the dried bilimbi were in solid form, the vitamin C content of dried bilimbi
was unable to be directly analysed by High‐Performance Liquid
Chromatography (HPLC) which required a mobile phase in liquid form.
Therefore, sample preparation for vitamin C determination was required. To
begin, dried bilimbi samples were cut into small pieces and blended into a fine
powder with a blender. The blended samples were sieved with a filter to ensure
uniform particle size. Following that, dried bilimbi powder samples of 250mg
were weighed and dissolved separately in 50ml of the mobile phase. In the
following step, the supernatants were collected for vitamin C determination
using HPLC. The sample preparation technique is critical because it removes
contaminants and ensures better performance. Dried bilimbi samples were
tested for vitamin C using high-performance liquid chromatography (HPLC)
with UV detection at 254nm. The separation was carried out on a C18ODS
column with a mobile phase made up of 1 percent orthophosphoric acid,
H3PO4, 15% methanol, CH3OH, and 85% distilled water. A high-pressure
pump was then used to pump the mobile phase at a rate of 0.9 mL/min. The
previously prepared supernatants were introduced into the HPLC column by
sample injector for vitamin C determination. The vitamin C content of the
microwaved, sun drying and convection oven dried bilimbi samples was then

23
determined using the detector as they eluted from the HPLC. The data
processing unit displayed the vitamin C chromatograph. To ensure that all
peaks were eluted, the entire process took about 7 minutes.

Figure 3.6.3.1: High‐Performance Liquid Chromatograph

3.7 COSTING

Table 3.7: Price of Materials and Ingredient

24
 CHAPTER 4
4 RESULTS AND DISCUSSIONS

4.1 COMPARISON FOR DRIED BILIMBI CANDY WITH DIFFERENT

METHOD AND TEMPERATURE

4.1.1 MOISTURE CONTENT

MOISTURE CONTENT OF DRIED BILIMBI CANDY

25

20.94
20

15.94 15.49
15 14
13.30 12.45%
11.42
10.06
10
8.17

5
2.43%

0
Sun Drying (A) Sun Drying (B) Convection Convection Infrared Food Infrared Food
Oven 50˚C Oven 60˚C Oven 50˚C Oven 60˚C

A B

Figure 4.1.1: Moisture Content of Dried Bilimbi Candy with Different Method and
Temperature

Figure 4.1 shows the moisture content of bilimbi fruit drying with different drying
methods and temperatures. The moisture content of dried bilimbi candy was
determined using sun drying, convection oven and infrared food oven. The
weight, density, viscosity, refractive index, and electrical conductivity of a

25
material are all influenced by the moisture content. The use of one or more of
these physical or chemical properties in the assessment of moisture content is
common. Direct measurements look at the presence of water, whether it is
released or reacted chemically. When using the loss on the drying method, the
weight of the sample must be determined before and after the drying method
to calculate the percentage of moisture as the weight lost by the drying process
compared to the initial weight of the sample. Moisture content has a lot to do
with the characteristics of food products, including physical appearance,
texture, and taste, weight in addition to factors that affect product shelf life,
freshness, quality and resistance to bacterial contamination. However, this
drying done with two different formulations in terms of sugar content
formulation A is 25.7% and B is 43.81%.

Based on figure 4.1 shows there are 10 samples as well as differences in

drying method and temperature. Based on the results, for the sun drying
method the moisture content for formulation B contains the highest moisture
content due to the high sugar content as well as the less volatile solar weather
conditions. Therefore, formulation A has lower moisture content due to less
sugar content in the formulation. For sun drying A is 2.43% while for B it is
13.30%. This indicates better humidity A sun drying. Next for convection oven
drying temperatures 50 C and 60 C, sample formulas A and B. For 50 C the
highest moisture content is formulation B because it contains high sugar
content in the formulation as well as this drying method is the best edition but
obtains the moisture high due to less high temperature to get good moisture.
Therefore, formulation A has a lower moisture content because the low sugar
content can speed up the drying of the sample, i.e. the sample will be less
sticky and faster for the drying process. The percentages for the 50 C
temperature of the samples of formulations A and B were 12.45% and 15.94%.
Moreover, for a temperature of 60 C the highest moisture content is formulation
B. This is because, the drying temperature is less the best because it contains
a high sugar content which causes slow in the drying process. Meanwhile,
formulation A has a low sugar content. This is because the sugar content is
less than B which allows the drying process of sample A to occur quickly and
obtain the best moisture value. The percentage values for temperature 60 C
26
of formulations A and B were 8.17 %, 11.42 %. Finally for infrared food oven
drying method temperature 50 C and 60 C, sample formulas A and B. For 50
C temperature the highest moisture content is B, this is because of high sugar
content, this drying method is a traditional edition as well as low temperature
high to get good moisture. Therefore, formulation A formulation is the lowest
as well as best because this drying can speed up the moisture reduction
process due to low sugar content. The percentages of formulations A and B
were 15.49%, 20.94%. The best 60 C formulation temperature of low moisture
content is A because of the low sugar content as well as allowing the drying
process to take place quickly as well as the appropriate temperature, i.e.
achieving the expected yield estimate of 10%. Therefore, the B formulation is
the highest due to this drying is not able to dry the moisture with the expected
time due to the high sugar content. The temperature percentage of 60 C of
samples A and B was 10.06%, 14%. Sagar and Suresh (2010) suggested that
rapid drying to a moisture content of 15–20% can reduce the time required for
Maillard browning. The higher the temperature and the thinner the material,
the higher the drying rate due to the high evaporation rate of moisture transfer
from the surface to the heated air and the reduced distance for moisture travel
in thin sheets (Siok et al. 2013).

The significant difference between the use of sun, convection oven and
infrared food oven is due to the way the drying takes place. This is because
the humidity for convection oven is lower than infrared food oven due to the
process of air flow in and out. For heat distribution, the main difference
between these two kitchen appliances is that the convection oven includes a
convection fan that distributes hot air evenly. Meanwhile, for cooking time
Convection oven cooks food in a shorter time than infrared food oven.
Depending on the food item and oven model, an infrared food oven can cook
thirty percent faster than a toaster oven. In addition, significant differences for
sugar content gave different responses to the moisture obtained. For
formulation A the sugar content was 25.7%, while B was 43.81%. This
indicates a significant difference gap between the sugar content which makes
the moisture content of A lower than B. However, for the expected result is to
obtain 10% below the moisture content, some samples reached some not due

27
to drying as well as sugar content affecting this difference. All drying treatments
were able to bring down moisture content as low as 10% which is a favourable
condition for further processing and storage dried bilimbi (Siok et al. 2013).

4.1.2 CHROMA METER

Table 4.1.2 Chroma Meter

Method Temperature Formulation L* a* b*

- A 22.61 3.76 1.37
Sun Drying
- B 22.65 4.72 3.15

A 24.96 3.89 6.05

500C
B 21.92 4.47 2.71

A 25.52 4.51 6.48

Infrared 600C
Food Oven
B 23.39 4.65 4.51

A 28.87 5.25 7.67

500C
B 28.52 5.34 10.51

Convection A 29.72 3.45 6.36

Oven 600C
B 24.21 4.73 5.97

28
 Figure 4.1.2: Chroma Meter

Figure 4.3 shows the colour analysis of dried bilimbi with three different drying
methods as well as formulation and temperature. The Chroma meter is a
handheld portable measuring device designed to evaluate the colour of
objects, especially with smoother surface conditions or minimal colour
variation (Minolta, 2017). Solid samples were determined using a Chroma
meter applied on a dry blimbi surface. The results are expressed in L*, a* and
b* which according to Leanne (2018), in the colour space L* a* b*, L* indicates
brightness or darkness and a* and b* are the chromatic coordinates. a* and b*
are the colour directions with +a* being the red axis, -a* being the green axis
while +b* being the yellow axis and -b* being the blue axis. Based on the above
results, show the recorded results for each dried bilimbi. Light reflected
perpendicular to the skin was collected by a photo detector with a colored filter
for tristimulus colour analysis at 450, 560 and 600 nm, using the L ∗ a ∗ b ∗
system, according to the CIE colour system. L ∗ denotes brightness (varies
between 0 for white to 100 for black), a ∗ represents colour values from green
to red (negative values indicate green values and positive red values) and b ∗
sets values from blue to yellow (negative values indicate positive values blue
and yellow Lieneke J Draaijers; Fenike R.H Tempelman; Yvonne A.M Botman
(2004).

29
The average results were calculated and referred to the CIELAB Colour
System to identify their true colours. Based on the results, for sun drying the
value of L* for formulations A and B was 22.61, 22.65 this shows a less
significant difference. While for the values of a* 3.76 and 4.72. Sample
formulation B shows the reddish colour of sample -a* is absent. This is
because the moisture content in B is higher than A, it affects the colour of the
sample. For the values of b* formulations A and B, 1.37 and 3.15. This
indicates a higher B sample to yellowish. This is because the high moisture
content makes the colour of the sample still yellowish. Therefore sample A is
more of a greenish colour. Next, for infrared food oven drying for 50 C and 60
C temperatures of formulation A, B. The highest value of L* is formulation A
compared to B. This indicates a brighter colour A because the sample is not
completely dried using 50 C temperature. In addition, this because the colour
of the sample is less bright for formulation B. The reading values for
formulation A are 24.96 and B is 21.92. For the value of a* formulation B is
higher. This is because the sample is more reddish in colour because the
moisture content in formulation B is higher and the drying temperature does
not allow the sample to be completely dried. While for formulation B is lower
because it tends to greenish colour. The reading value of a* for formulation A
is 3.89 and b is 4.47. For the reading value of b* formulation A is higher
because the colour is more yellowish compared to B which lacks yellow colour.
This is due to moisture differences as well as different formulations. Thus, for
a temperature of 60 C the value of L* for formulation A is higher because it is
brighter than formulation B. This indicates that the drying temperature of 60 C
cannot completely dry sample B, this is evidenced by the high moisture content
of B which allows B to be less bright than A. The reading value of L* for
formulation A is 25.52 and B is 23.39. The highest value for the reading of a*
is formulation B. This is because it is more likely to be reddish than A and the
sample -a* is absent. The reading value for A is 4.51 and B is 4.65. The highest
reading value of b* is formulation A which is more reddish colour compared to
A which lacks reddish colour. This is because it can be influenced by the higher
B moisture content which allows a higher reddish colour as well as the less
efficient infrared food oven drying method. The reading values for formulation
A are 6.48 and B is 4.51. Lastly, for drying is convection oven drying which has

30
a temperature of 50 C and 60 C there are two formulations A and B. For a
temperature of 50 C, formulation A the highest value of L* is A. This is because
the low moisture content allows color A brighter than B. Therefore, B is lower
in value due to the high moisture content which causes the sample to not be
able to dry completely. The value of A is 28.87 and B is 28.52. For the highest
value of b* is this B because the moisture content at B is higher causing the
sample to be more reddish in colour. While A is lower because this drying can
dry the sample completely. The reading value of b* for formulation A is 5.25
and B is 5.34. The highest value of a* is formulation B. This is also influenced
by the high moisture content which causes the colour to be more prone to
yellowing. While A is lower because this drying temperature is able to allow
the sample to be dried properly. The reading value of a* for formulation A is
7.67 and B is 10.51. In addition, for a temperature of 60 C for formulations A
and B the highest reading value of L* is formulation A. This is because, the low
moisture content allows this sample to get a reddish colour result compared to
B. Formulation B gets less reading because this drying is not able to dry the
dried blimbi fruit properly. The reading value of formulation A is 29.72 and B is
24.21. For the highest value of a* is B. This is because the high moisture
content causes the colour to be affected more to reddish. However, sample -
a* is absent. The reading value of a* for formulation A is 3.45 and B is 4.73.
For the highest value of b* is A. This is because this blimbi fruit is dried well
which allows for more yellowish colour than B. Formulation B gets a low
reading because the high moisture content causes a lack of yellowish colour.

31
 4.1.3 VITAMIN C (ASCORBIC ACID)

MOISTURE CONTENT OF DRIED BILIMBI CANDY

25

20

15

10

0
Sun Drying (A) Sun Drying (B) Convection Convection Infrared Food Infrared Food
Oven 50˚C Oven 60˚C Oven 50˚C Oven 60˚C

A B

Figure 4.1.3: Combination Chromatograph of Standards and Formulation

Based on Figure 4.2, the results show the consistent performance of the HPLC
method. There are four standards of ascorbic acid used in this experiment
namely 20ppm, 50ppm, 100ppm and 150ppm standards. Based on standard
ascorbic acid chromatography, the standard 20 ppm (black peak) and peak
showed a retention time of 3.33 min with a peak area of 8460 μV. Standard 50
ppm (pink peak colour), the peak showed a retention time of 3.31 minutes with
a peak area of 15,9482 μV. The standard is 100 ppm (blue peak), the peak
shows a retention time of 3.30 minutes with a peak area of 29,144 μV and the
last standard is 150 ppm (brown peak), and the peak shows a retention time
of 3.33 minutes with a peak area of 15,772 μV. Retention time is the amount
of time required for a chemical to move from the column to the detector. Each
compound in a sample containing many compounds spends varying periods
of time on the column depending on its chemical composition. Ascorbic acid
from all samples will provide peaks with the same retention period range as
normal ascorbic acid. Peak size is a measure of the concentration of ascorbic
acid, the larger the peak area, the higher the concentration of ascorbic acid in

32
the solution. Because standard ascorbic acid contains 99 percent pure
ascorbic acid, it produces the largest peak area (Lee and Aimi, 2015).

Based on the results of the same graph, from the Bilimibi Dry Sample
chromatography of the Convection Oven Drying Method there are two
temperatures of 50 C, 60 C and two formulations A, and B. For samples
containing several compounds, each one spends a different amount of time on
the column depending on its chemical composition. Therefore, ascorbic acid
from all samples would be with a retention time range equal to ± 0.5 % variation
with standard ascorbic acid. Indicators of ascorbic acid concentration where
the larger the peak area, the higher the concentration of ascorbic acid
containing a certain standard of solubility. The acid contains 99% of pure
ascosporic acid and thus gives the largest peak area. However, there are two
peaks resulting from the acid solvent to the presence of impurities in the
standard solution of ascorbic acid (Marques, L., Prado, M., & Freire, J. (2015).
For the highest 50 C temperature is formulation A with a green peak. This is
because the best method of planting and fertilization on fruit trees. While the
lowest dark blue formulation may be a poor way of fertilization. The value of
Area A is 1818,960 μV (3.336 minutes) and B is 919,729 μV (3.337 minutes)
.For certain compounds to travels through the column to the detector. For the
highest temperature of 60 C is the light green B formulation. This is because
the best fertilization is used or the correct fertilization method. Therefore, the
formulation shows the lowest because it may be the temperature or drying
method that reaches the vitamin C content. Used are 50 C and 60 C as well
as two different formulations A and B. For the highest temperature of 50 C is
formulation B turquoise green tops e This indicates that this drying temperature
is able to maintain a high content of vitamin C against dry blimbi. Thus,
rumours indicate the lowest purple peak formulation, as it may be the method
of fertilization used in the wrong or incorrect procedure. The value of area a is
1359,528 μV (3.332) and B is 3244,874 μV (3.291). For formulation the highest
60 C tops are turquoise blue tops, this is because the drying method is used
and is suitable for higher vitamin C content than A. The lowest formulation A
is due to the wrong way or method of planting. Increase Vitamin C content
decreases. The small area of the peak of ascorbic acid from is the amount of
33
vitamin C has been destroyed by high wavelike power levels. This is because
water -soluble and young vitamins are dissolved in water and then degraded
by heat. (Lee Yi Ning, 2016) Finally for the highest Sun Drying method is the
black peak formulation. This suggests that the sun -drying method can prove
that formulation A contains high levels of vitamin C. While the lowest is the
pink peak, this is due to improper drying which causes the vitamin C content
to decrease. This proves that formulation B contains higher vitamin C than B.
The area of A is 524,433 μV (3.342 min) and B is 103,341 μV (3.340 min). High
yields a lower peak area. This phenomenon indicates that convection oven
drying and infrared food oven drying high -wave power levels lead to greater
vitamin C degradation and affect the quality of the dried bilimbi. This is due to
high damage. The energy released has damaged heat -resistant vitamin C
compounds. Thus, higher microwave power levels result in a higher decrease
in vitamin C (Hassan, N., & Elhana, A. (2016).

34
 CHAPTER 5
5 CONCLUSION AND RECOMMENDATION

5.1 CONCLUSION

In conclusion, the objective for the final year of the project is to formulate new
healthy dry bilimbi candy with different percentages of sugar concentration.
The first objective is achieved, by making two sugar formulas that are different
in their content, namely the sugar content of A is 25.7% and B is 43.81%. The
second objective was successfully achieved which was to compare different
drying methods to make dried bilimbi candy. This is because this project is
carried out with different drying methods, namely sun drying, convection oven
and infrared food oven. Among the best drying methods of the three methods
is convection oven, temperature 60 C formulation B because it managed to
reach a moisture content of 8.17. This is because, managed to achieve the
expected result below 10% which is able to extend the life content of this
product. The final objective was to study the effect of different drying methods
on ascorbic acid and colour; quality of dried bilimbi candies. This objective was
successfully achieved with the use of HPLC machine (high performance liquid
chromatography) to determine the content of ascorbic acid in dried blimbi and
colour content can be studied with the use of Chroma meter.

5.2 RECOMMENDATION

This study can be further developed with other recommendations. Water

activity analysis of blimbi fruit to find out the water content on the outside of
blimbi fruit and also analysis of product shelf life. This is to find out how long
the dried blimbi fruit can last. In addition, it is also possible to change the new

35
formulation of the blimbi fruit process, such as adding any new ingredients in
the manufacturing process. For example, honey, preservatives. Furthermore,
bilimbi fruit needs to be well cared for to avoid damage and wastage. As is well
known, fruits have a shorter shelf life. Furthermore, this fruit is a seasonal fruit,
so, it is advisable to take care as best as possible to avoid running out of stock.
In addition, dried bilimbi candy must also be stored in a suitable location or
temperature to prevent fungal growth due to its chewy texture. Furthermore,
this study can be further enhanced by conducting proximate analysis to
determine the energy content of guava. Next dried blimbi can give a variety of
flavours to consumers. Thus, this can attract children and adolescents to eat
fruits in daily life to adopt a healthy lifestyle. Change or add other drying
methods, such as freeze drying and microwave drying. This equipment can be
used in the laboratory inside the college. This is because they want an
innovation in the drying process in order to improve the quality of dried blimbi.
However, can be changed by using other fruits there is this analysis. For
example, apple, guava and palm.

36
 REFERENCES

Astillo, J. D. (2020). Bilimbi Fruit (Averrhoabilimbi) Juice. International

Journal of Environment, Agriculture and Biotechnology, 5(3), 610-615.
doi:10.22161/ijeab.53.12

Chaudhary, P., & Jain, V. (2018). Effect of post-harvest treatments of

selenium on physic-chemical quality in guava (Sodium guajava L.)
fruit. Horticulture International Journal, 2(2).
doi:10.15406/hij.2018.02.00024

Datiles, M. J. (2021). Averrhoa bilimbi (bilimbi).

doi:10.1079/fc.8081.20210115054

Hidayati, L., & Pereira, O. C. (2018). The Quality Evaluation of Bulimia Jelly
Candy. Proceedings of the 1st International Conference on Social,
Applied Science and Technology in Home Economics (ICONHOMECS
2017). doi:10.2991/iconhomecs-17.2018.21

Khandpur, R. S. (2019, December 13). Colorimeter, photoelectric -

compendium of biomedical instrumentation ... Retrieved June 2, 2022,
from https://onlinelibrary.wiley.com/doi/10.1002/9781119288190.ch96

Punathil, L. (2016). Elsevier reference collection in food science.

ScienceDirect. Retrieved October 25, 2021, from
https://www.sciencedirect.com/referencework/9780081005965/food-
science.

Shahari, N., Nursabrina, M., & Suhairah, A. Z. (2015). The effects of drying
on physical properties of bilimbi slices (Averrhoa bilimbi l.).
doi:10.1063/1.4915793

37
 APPENDIX

Figure 5.1 : Study HPLC Figure 5.2:Using a centrifuge machine

Figure 5.3: Make a mobile phase Figure 5.4: Soaking in sugar water

38
 APPENDIX

Figure 5.5: Fruit washing Figure 5.6: Infrared food oven drying

Figure 5.7: Process of sun drying Figure 5.8: Preparation samples soaked on tray

39
 APPENDIX

Figure 5.9: Infrared food oven Figure 6.1: Convection oven

Figure 6.2: Samples in vials for HPLC proses Figure 6.3 Filtration to extract samples

40
 APPENDIX

Figure 6.4: Samples Figure 6.5: All ingredients are weighed

Figure 6.6: Refine the sample using a stone mortar Figure 6.7:Chroma Meter

41
Figure 6.8:Filtration to extract samples Figure6.9: Readings for Chroma meters

Figure7.1: Analysing fruit moisture Figure7.2:Analyse vitamin C (ascorbic acid)

42