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Chemical Properties and Effect of Three Different Packaging on Stability of ‘Sambal Pijat’

‘Sambal pijat‟ is one of unique dish which consist of pepijat tree‟ rhizomes and bird‟s eye chillies. At the present time, this dish can only been found in Jeli, Kelantan. It helps to generate income sources for some retailers in this district. However, "sambal pijat‟ has a shorter shelf life a...

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Main Author: Fatin Naimah Ramli
Format: Undergraduate Final Project Report
Language:English
Published: 2019
Online Access:http://discol.umk.edu.my/id/eprint/4488/1/FATIN%20NAIMAH%20BINTI%20RAMLI.pdf
http://discol.umk.edu.my/id/eprint/4488/
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spelling my.umk.eprints.44882022-05-23T22:01:01Z http://discol.umk.edu.my/id/eprint/4488/ Chemical Properties and Effect of Three Different Packaging on Stability of ‘Sambal Pijat’ Fatin Naimah Ramli ‘Sambal pijat‟ is one of unique dish which consist of pepijat tree‟ rhizomes and bird‟s eye chillies. At the present time, this dish can only been found in Jeli, Kelantan. It helps to generate income sources for some retailers in this district. However, "sambal pijat‟ has a shorter shelf life as it only remains stable for 2 weeks at ambient temperature. The inappropriate packaging conditions have become one the main factors which reduce the product shelf life. This situation has restricted the trade activities in ensuring the sustainability of „sambal pijat‟. Currently, there are no studies regarding chemical analysis of „sambal pijat‟. This project proposed to study the chemical properties and identify the effect of different packaging conditions on stability of this dish. Relatively chemical analysis, physicochemical analysis and microbial test were conducted in determining the chemical properties, physicochemical and microbiological stability of „sambal pijat‟ that stored in different packaging conditions. The physicochemical analysis involved colour analysis and determination of moisture content including pH value. The analysis for microbiological stability also conducted to identify the total viable counts of microorganisms which indicate determination of total plate count. "Sambal pijat‟ showed a positive result with presence of protein and fat content. In addition, study revealed that packaging condition does affect the physicochemical stability of "sambal pijat‟ during storage. Moreover, different packaging conditions also influence the total viable count of microbes within storage time. The findings of this current study help to provide scientific information about "sambal pijat‟. 2019 Undergraduate Final Project Report NonPeerReviewed text en http://discol.umk.edu.my/id/eprint/4488/1/FATIN%20NAIMAH%20BINTI%20RAMLI.pdf Fatin Naimah Ramli (2019) Chemical Properties and Effect of Three Different Packaging on Stability of ‘Sambal Pijat’. Final Year Project thesis, Universiti Malaysia Kelantan. (Submitted)
institution Universiti Malaysia Kelantan
building Perpustakaan Universiti Malaysia Kelantan
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Kelantan
content_source UMK Institutional Repository
url_provider http://umkeprints.umk.edu.my/
language English
description ‘Sambal pijat‟ is one of unique dish which consist of pepijat tree‟ rhizomes and bird‟s eye chillies. At the present time, this dish can only been found in Jeli, Kelantan. It helps to generate income sources for some retailers in this district. However, "sambal pijat‟ has a shorter shelf life as it only remains stable for 2 weeks at ambient temperature. The inappropriate packaging conditions have become one the main factors which reduce the product shelf life. This situation has restricted the trade activities in ensuring the sustainability of „sambal pijat‟. Currently, there are no studies regarding chemical analysis of „sambal pijat‟. This project proposed to study the chemical properties and identify the effect of different packaging conditions on stability of this dish. Relatively chemical analysis, physicochemical analysis and microbial test were conducted in determining the chemical properties, physicochemical and microbiological stability of „sambal pijat‟ that stored in different packaging conditions. The physicochemical analysis involved colour analysis and determination of moisture content including pH value. The analysis for microbiological stability also conducted to identify the total viable counts of microorganisms which indicate determination of total plate count. "Sambal pijat‟ showed a positive result with presence of protein and fat content. In addition, study revealed that packaging condition does affect the physicochemical stability of "sambal pijat‟ during storage. Moreover, different packaging conditions also influence the total viable count of microbes within storage time. The findings of this current study help to provide scientific information about "sambal pijat‟.
format Undergraduate Final Project Report
author Fatin Naimah Ramli
spellingShingle Fatin Naimah Ramli
Chemical Properties and Effect of Three Different Packaging on Stability of ‘Sambal Pijat’
author_facet Fatin Naimah Ramli
author_sort Fatin Naimah Ramli
title Chemical Properties and Effect of Three Different Packaging on Stability of ‘Sambal Pijat’
title_short Chemical Properties and Effect of Three Different Packaging on Stability of ‘Sambal Pijat’
title_full Chemical Properties and Effect of Three Different Packaging on Stability of ‘Sambal Pijat’
title_fullStr Chemical Properties and Effect of Three Different Packaging on Stability of ‘Sambal Pijat’
title_full_unstemmed Chemical Properties and Effect of Three Different Packaging on Stability of ‘Sambal Pijat’
title_sort chemical properties and effect of three different packaging on stability of ‘sambal pijat’
publishDate 2019
url http://discol.umk.edu.my/id/eprint/4488/1/FATIN%20NAIMAH%20BINTI%20RAMLI.pdf
http://discol.umk.edu.my/id/eprint/4488/
_version_ 1763303421192962048
score 13.211869

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