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Wan Kei, Reysyad, Humey
Title: Proximate analysis for Egg Tart and Apollo Cake
Justification: Egg tart and apollo cake are famous and popular desserts for Malaysians, therefore we would like to know the proximate composition in both dessert to compare between the both desserts, and suggest the more suitable dessert to consumers.

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Proximate analysis (Moisture content, ash content, crude protein, crude fat, crude fiber) and Carbohydrate Analysis of Reducing sugar in Ribena drink
JUSTIFICATION
The sample chosen for our experiment is Ribena, Ribena is an English origin brand of blackcurrant-based uncarbonated and carbonated soft drink and fruit drink (strawberry, blueberry, oranges and etc) concentrate. The sample of Ribena beverage theoretically contains 10.3 g of sugar per 100 ml, which is on the high side of sugar intake.
Sugars make up a nutrient called carbohydrate. Carbohydrates are the main energy source for our body. It is recommended that about 50-55% of our energy (calorie) intake should come from carbohydrates. Carbohydrates are found in many of the everyday foods that we eat.
Recent evidence has linked a high intake of added sugars to an increase in body weight. Growing evidence suggests that drinking sugar sweetened drinks is linked with increased risk of Type 2 Diabetes and other chronic diseases including high blood pressure, high cholesterol and coronary heart disease (CHD). There is also strong evidence linking the intake of added sugars to tooth decay. Thus, it is important that we understand sugar based on its safety level of consumption and benefits to avoid contracting any unwanted sickness such as diabetes or kidney failure.
As our sample is high in sugar it would be perfect to test it with the Somogyi-Nelson method and proximate analyses to understand the other parameters of Ribena. This provides us with the chance to better understand the analysis of sugar and also an opportunity for us to improve our lab skills and handling the materials and apparatus. Furthermore, proximate analysis provides us with a rather general overview of the nutritional composition of our sample and this is important as well rather than just focusing on one type of macro-component.

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Group 9
Proximate Analysis (Moisture Content, Ash Content, Crude Protein, Crude Fat, Crude Fiber) and Carbohydrate Analysis of Reducing Sugar in Ribena drink

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Group 10 Proximate analysis of cowhide and chicken skin

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Group 10 Proximate analysis of cowhide and chicken skin

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Proximate analysis of appolo chocolate cake and chocolate muffin.we planned to do this comparision between cake and muffin since this 2 products are produced in a different ways.this wil cause difference in the composition of crude fiber,crude fat,ash,moisture and crude protein.We would like to determine and compare these contents in this 2 products.
1.Kirthana
2.Athirah Bahiah
3.Nadzirah

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"Belulang" (cow skin)
Proximate analysis and determination of soluble protein in "Belulang"(cow hide)
1) Nurul Shuhada bt Samsuri
2) Nurin Irdina bt Ab Latif
3) Muhammad Firdaus bin Badrul Khair
4) Muhammad Syafiq Bin Mazlan

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proximate analysis between munchy's wafer roll and no brand wafer roll.
justification : the nutrient contents of branded product usually different than no brand product as they are using different ingredients.Hence,proximate analysis is conducted on both type of wafer rolls to compare their nutrient contents.
1. Abetra
2. Farhana Umaira
3. Ungku Nursyafiqah

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We will using 2 type of comparable sample.
1.Kuih abuk-abuk
2.Kuih Bom
Nur Fitrah
Ainaa Najihah
Nurul Hafiza
Group 2

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Proximate analysis and carbohydrates analysis in ice cream
1)nadzirah
2)kirthana
3)bahiah

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Lipid analysis
Sardin canned
Brand A n B
1 .siti noorafiqah binti jemain
2.atheera safura bt ahmad fuad
3.muhamad syafiq hakimi bin kamaruddin
Determination of free fatty acid, peroxide and anisidine
We choose different brands to compare the oxidation between this 2 brands.

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Group 6
Proximate analysis for Egg Tart and Apollo Cake
Egg tart and apollo cake are famous and popular desserts of Malaysians, therefore we would like to know the proximate composition in both dessert to know and compare between the both desserts, and suggest the more suitable dessert to consumers.

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Proximate analysis and protein analysis
Leong Yen Hui
Shonnia Simin
Izzati Nadhirah binti Mohamad Adzri
Most of the students in UPM consume waffle and bread for the lunch. We want to compare the proximate nutrients value in fresh made chocolate-flavoured waffle from faculty of economic and chocolate-flavoured Garden, determine which products much more suitable for hectic lifestyle of students.

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Proximate analysis of hokaido cheese tart vs komugi cheese tart 

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Proximate analysis of hokaido cheese tart vs komugi cheese tart 

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Group member :
1 .hasliezawani nordin
2. Siti mariam
3.siti nornashra

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Proximate analysis+ PROTEIN ANALYSIS
Greek yogurt

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Group 8
Proximate analysis of steamed chicken bun+ Pandan kaya steamed bun
Justification: steamed bun is traditional dish for breakfast. Many journals found in internet are mostly proximate analysis of foreign countries' local buns. Nutritional composition between chicken steamed buns and pandan kaya steamed bun are compared as both chicken and pandan kaya which is coconut jam contain appreciable protein content