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Effect of different storage temperature and preservative on keeping quality of sambal ikan bilis / Nor Azlina Rahim

This project was carried out with the objective to study the effect of different storage temperatures on keeping quality of Sambal Ikan Bilis, to analyze the effect of preservative on keeping quality of Sambal Ikan Bilis and to find out the acceptability of Sambal Ikan Bilis with different storage t...

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Main Author: Rahim, Nor Azlina
Format: Thesis
Language:English
Published: 2002
Online Access:https://ir.uitm.edu.my/id/eprint/102116/1/102116.pdf
https://ir.uitm.edu.my/id/eprint/102116/
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spelling my.uitm.ir.1021162024-09-12T16:29:32Z https://ir.uitm.edu.my/id/eprint/102116/ Effect of different storage temperature and preservative on keeping quality of sambal ikan bilis / Nor Azlina Rahim Rahim, Nor Azlina This project was carried out with the objective to study the effect of different storage temperatures on keeping quality of Sambal Ikan Bilis, to analyze the effect of preservative on keeping quality of Sambal Ikan Bilis and to find out the acceptability of Sambal Ikan Bilis with different storage temperature. The Sambal Ikan Bilis was made using fried ikan bilis (anchovy), onion, garlic, chili paste, oil, salt, sugar, tartaric acid and benzoic acid as preservatives as the main ingredient. The level of benzoic acid used in the sample was 0 ppm, 175 ppm and 350 ppm. The sample was kept in three different storage temperature (room, chill and frozen). From the analysis which was carried out, it shows that at low storage temperature, the rate of rancidity acceleration in Sambal Ikan Bilis was slower. The protein content was similar for every sample even they were stored at different storage temperature and different amount of preservative was added. Microbial activity was slower due to lower storage temperature and higher level of preservative. The panelists also most prefered the Sambal Ikan Bilis which was stored at room temperature compared to chill and frozen temperature. 2002 Thesis NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/102116/1/102116.pdf Effect of different storage temperature and preservative on keeping quality of sambal ikan bilis / Nor Azlina Rahim. (2002) Degree thesis, thesis, Universiti Teknologi MARA (UiTM). <http://terminalib.uitm.edu.my/102116.pdf>
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
description This project was carried out with the objective to study the effect of different storage temperatures on keeping quality of Sambal Ikan Bilis, to analyze the effect of preservative on keeping quality of Sambal Ikan Bilis and to find out the acceptability of Sambal Ikan Bilis with different storage temperature. The Sambal Ikan Bilis was made using fried ikan bilis (anchovy), onion, garlic, chili paste, oil, salt, sugar, tartaric acid and benzoic acid as preservatives as the main ingredient. The level of benzoic acid used in the sample was 0 ppm, 175 ppm and 350 ppm. The sample was kept in three different storage temperature (room, chill and frozen). From the analysis which was carried out, it shows that at low storage temperature, the rate of rancidity acceleration in Sambal Ikan Bilis was slower. The protein content was similar for every sample even they were stored at different storage temperature and different amount of preservative was added. Microbial activity was slower due to lower storage temperature and higher level of preservative. The panelists also most prefered the Sambal Ikan Bilis which was stored at room temperature compared to chill and frozen temperature.
format Thesis
author Rahim, Nor Azlina
spellingShingle Rahim, Nor Azlina
Effect of different storage temperature and preservative on keeping quality of sambal ikan bilis / Nor Azlina Rahim
author_facet Rahim, Nor Azlina
author_sort Rahim, Nor Azlina
title Effect of different storage temperature and preservative on keeping quality of sambal ikan bilis / Nor Azlina Rahim
title_short Effect of different storage temperature and preservative on keeping quality of sambal ikan bilis / Nor Azlina Rahim
title_full Effect of different storage temperature and preservative on keeping quality of sambal ikan bilis / Nor Azlina Rahim
title_fullStr Effect of different storage temperature and preservative on keeping quality of sambal ikan bilis / Nor Azlina Rahim
title_full_unstemmed Effect of different storage temperature and preservative on keeping quality of sambal ikan bilis / Nor Azlina Rahim
title_sort effect of different storage temperature and preservative on keeping quality of sambal ikan bilis / nor azlina rahim
publishDate 2002
url https://ir.uitm.edu.my/id/eprint/102116/1/102116.pdf
https://ir.uitm.edu.my/id/eprint/102116/
_version_ 1811598266543898624
score 13.211869

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