this is my slide about the final year project proposal with title " effect of water temperature and dipping time in crisping process of ipomoea reptans"

1. EFFECT OF DIFFERENT WATER
TEMPERATURES AND DIPPING
TIME ON crisping OF
KANGKUNG
(Ipomoea reptans)
SITI ASMA’ BINTI SAMSUDIN
UK26377
PROF MADYA HJ ABDULLAH MD. ZAIN
MISS ROSHITA BT IBRAHIM

2. INTRODUCTION

3. BACKGROUND OF STUDY





Kangkung (Ipomoea reptans) is one of the popular
vegetables in Malaysia.
It is eaten raw and also cooked as vegetable.
Its used in different dishes such as kangkung goreng
belacan, sayur lemak kangkung, kangkung goreng tepung
and others.
Freshness should be retained in order to preserved the
quality of kangkung after harvest.
Crisping is a process that uses the hot water and cooling
treatment to retain the freshness and crispiness of the
kangkung.

4. PROBLEM STATEMENT
Kangkung is one of perishable vegetable which
will wilt after harvesting.
 Wilting will reduce crispiness of kangkung and
lead to poor quality.
 By using special treatment such as dipping in
hot water and cooled in low temperature, it
will reduce the deterioration of kangkung


5. OBJECTIVE

To determine the optimum temperature and
dipping time for the keeping quality of
kangkung.

To find the most effective way to prolong the
shelf life of kangkung by using low cost of
treatment.

6. SIGNIFICANT OF STUDY

Most effective treatment can be applied by the
producer to retain the freshness and crispiness
of the kangkung and quality can be preserve
while on shelf storage.

Providing customer with good quality
kangkung and well acceptance by customers.

7. LITERATURE
REVIEW

8. CRISPING PROCESS



Dipping in hot water allows the plant to take in some
of the water that lost after harvest. (PMA, 1988)
After water diffuse in, the cell structure of kangkung
will closes and become turgid. (PMA, 1988)(PMA, 1988)
The refrigeration process will preserve the absorbed
water and strengthening the cell tissues which will
make it crisp.((PMA, 1988) PMA, 1988)

9. KANGKUNG
(Ipomoea reptans)



It is in the family
Convolvulacaea. (Ho et.al 1969)
Kangkung is an herbaceous
plant that grows erect at early
stages when planted densely
using seeds. (Purseglove, 1968)
Kangkung used is a cultivated
kangkung that is planted in
ground not in water. (Chooi, 2008)

10. Cultivated kangkung and uncultivated
kangkung.

11. MORPHOLOGY OF KANGKUNG




Stems are hollow, up to 3m long or more, rooting at the
nodes. (Stone, 1970)(Stone 1970)
The leaves as being variable but commonly 5-15cm long
and 2-10cm wide and oblong-lanceolate (arrowhead
shaped) in shape. (Stone, 1970)( one 1970)
A single plant of Chinese water spinach may grow taller
than 21cm. (Langeland K.A. & Burks K.C, 1999).
The flowers are described as being, showy, funnel form
like morning-glory blooms, solitary or in few-flowered
clusters at leaf axils. Petals white to pink-lilac. The fruit as
being, an oval or spherical capsule, woody at maturity,
about 1cm wide, holding 1-4 grayish seeds. (PIER, 2003)

12. MATERIALS
AND
METHODS

13. MATERIALS
Samples
Apparatus
Experimental
location
• Fresh kangkung
•
•
•
•
•
•
Refrigerator at 5ºc and 10ºc
Oven
Thermometer
Texture analyzer
UV/Vis Specrophotometer
Analytical balance
• Kompleks Ladang, FASM, UMT
• Post Harvest Laboratory, FASM, UMT

14. EXPERIMENTAL FLOW
Kangkung will be raised in kompleks ladang,
FASM
Kangkung will be harvested in the amount
that needed
Kangkung will be cleaned from dirt and will
choose kangkung free from pest and disease.
Kangkung will be dipped into different
temperatures with different dipping time.
Kangkung will be cooled into refrigerator
with 5°c for 12 hours

15. Then kangkung will be placed in show
case to exposed to the 10°c for 2 days
Cripiness will be determined by using
texture analyzer (TA) and rate of water
in kangkung.
Other post harvest quality will be
determined is color.
Data will record and analyse.

16. EXPERIMENTAL DESIGN


Experimental design will be used is Factorial
Experiment(FE) in Completely Randomised Design(CRD).
Treatment



(A)Temperatures= 30ºc, 35ºc, 40ºc, 45ºc
(B)Dipping time = 2min, 4min, 6min
Interaction in experiment:


Variable parameter:


Temperatures X dipping time
Crispiness of kangkung
Each treatment will be replicate 3 times which used 3
samples unit.

17. PARAMETER



Color L* a* b*
Chlorophyll analysis
 Pigment of chlorophyll a and b
 Pigment of carotenoid
Crispiness
 Texture
 Tensile of leaves
 Crispness of stem
 Moisture content
 Mass change

18. EXPERIMENTAL LAYOUT

Temperatures




A1= 30ºc
A2=35ºc
A3=40ºc
Dipping times


B1=2min
B2=4min

FE in CRD before randomized
A1B1
A2B1
A3B1
A1B2
A2B2
A3B2

19. FE in CRD after randomized
A2B1
A1B2
A3B2
A2B2
A1B1
A3B1
6 treatment x 3 replicate = 18 treatment that
will be analyse.

20. STATISCAL ANALYSIS


This study will be used is FE in CRD. All data subjected in
two-ways Analysis of Variance (ANOVA) at 5% of level
significance will be determined using Post Hoc test
The statistical program that will be used is Statistical
Analysis System (SAS) version 16.0

21. EXPECTED RESULT



Crisping process on kangkung involving the different
temperatures of the water bath and different dipping time
is expected to maintain crispiness and freshness of
kangkung.
This research finding will help farmer to retain the quality
of the leafy vegetables using low cost treatments.
Thus it will improve the quality of kangkung for sale in the
market.

22. RESEARCH ACTIVITIES
9
Writing proposal
Proposal
presentation
Planting the
sample
Sampling &
Preparation
Laboratory works
Data collection &
Observation
Writing report
draft
Writing Thesis
Final presentation
Theses submition
10
11
12
1
2
3
4
5

23. REFERENCES

[Online] Kimball's Biology Pages; Transpiration; John W. Kimball; May 16, 2011 and
Kimball's Biology Pages; Water and Mineral Transport; John W. Kimball; May 18, 2011.
Available from:
http://users.rcn.com/jkimball.ma.ultranet/BiologyPages/T/Transpiration [Accessed
on 14/09/2013 10:51 am]

PMA-Produce Marketing Association. 1988. Retail. Produce Training Program.
Silverweig. Association, Inc & Produce Marketing. Association, Inc. New York.

A. K. Thompson. 1998. Postharvest technology of water spinach on Fruit and
Vegetables Harvesting, Handling, and Storage. 2nd ed. Blackwill Publishing. Pg 137361.

Purseglove, J.W. 1968. Tropical Crops. Dicotyledons 1.Longmans, Green and Co. Ltd.,
London.

Ong Hean Chooi. 2008. water spinach in Vegetables for health and healing. Utusan
Publication and Distributors Sdn. Bhd.

24. 
Ho, B.W.C. and H.H. Edie. 1969. White rust (Albergo ipomoeae-aquatica) on
Ipomoea aquatica in Hong Kong. Plant Dis. Rep. 53:959-962

Westphal, E. 1993. Ipomoea aquatica Forsskal Pp. 181- 184 in Plant Resources in
South-East Asia. Number 8.Vegetables. Edited by J.S.Siemonsma & K. Piluek. Pudoc
Scientific Publishers, Wageningen.

Kader A. A. (1992). Postharvest biology and technology: an overview. In: Postharvest
Technology of Horticultural Crops. pg 15 to 20. University of California, USA.

[Online] PIER. 2005. Ipomoea aquatica: common name details. Available from:
www.hear.org/pier/commonnames/details/ipomoea_aquatica.htm. [Accessed on
14/09/2013 10:51 am]

25. THANK YOU,
FOR LENDING
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