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Food safety evaluation of commercialize fermented vegetables

This research is conducted to study the food safety evaluation which is related to quality control of a food product. Five different types of pickles is randomly chosen for this study, which are ginger pickles, chilly pickles, garlic pickles, mint pickles and coriander pickles. Three types of analys...

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Main Author: Teebatarrany Maratamutu
Format: Undergraduate Final Project Report
Published: 2013
Online Access:http://discol.umk.edu.my/id/eprint/5779/
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spelling my.umk.eprints.57792022-05-23T08:43:07Z http://discol.umk.edu.my/id/eprint/5779/ Food safety evaluation of commercialize fermented vegetables Teebatarrany Maratamutu This research is conducted to study the food safety evaluation which is related to quality control of a food product. Five different types of pickles is randomly chosen for this study, which are ginger pickles, chilly pickles, garlic pickles, mint pickles and coriander pickles. Three types of analysis was carried out which is biological analysis, chemical analysis and physical analysis. Total plate count method was used to detect the number of colonies formed in the sample and the range of colonies formation is on 10⁵cfu. Gram staining method was used to detect the morphological characteristics of microorganisms present in the samples and gram positive bacteria were found in all the five samples. In chemical analysis, pH, salt content as well as lead and cadmium contamination in the sample were analyzed. The result shows that, pH of the samples is between 2.4 to 3.8, salt content is between of 1 to 8% and the lead and cadmium level is between 0 to 0.2 mg/L. In physical analysis, sensory evaluation and moisture content was analyzed. It shows that the average mean for sensory evaluation is above 4.5 out of 5 and the moisture content is between 40 to 75%. From this study, the pickles safe to consume at the certain range and levels. 2013 Undergraduate Final Project Report NonPeerReviewed Teebatarrany Maratamutu (2013) Food safety evaluation of commercialize fermented vegetables. Undergraduate Final Project Report thesis, Faculty of Agro - Based Industry. (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/
description This research is conducted to study the food safety evaluation which is related to quality control of a food product. Five different types of pickles is randomly chosen for this study, which are ginger pickles, chilly pickles, garlic pickles, mint pickles and coriander pickles. Three types of analysis was carried out which is biological analysis, chemical analysis and physical analysis. Total plate count method was used to detect the number of colonies formed in the sample and the range of colonies formation is on 10⁵cfu. Gram staining method was used to detect the morphological characteristics of microorganisms present in the samples and gram positive bacteria were found in all the five samples. In chemical analysis, pH, salt content as well as lead and cadmium contamination in the sample were analyzed. The result shows that, pH of the samples is between 2.4 to 3.8, salt content is between of 1 to 8% and the lead and cadmium level is between 0 to 0.2 mg/L. In physical analysis, sensory evaluation and moisture content was analyzed. It shows that the average mean for sensory evaluation is above 4.5 out of 5 and the moisture content is between 40 to 75%. From this study, the pickles safe to consume at the certain range and levels.
format Undergraduate Final Project Report
author Teebatarrany Maratamutu
spellingShingle Teebatarrany Maratamutu
Food safety evaluation of commercialize fermented vegetables
author_facet Teebatarrany Maratamutu
author_sort Teebatarrany Maratamutu
title Food safety evaluation of commercialize fermented vegetables
title_short Food safety evaluation of commercialize fermented vegetables
title_full Food safety evaluation of commercialize fermented vegetables
title_fullStr Food safety evaluation of commercialize fermented vegetables
title_full_unstemmed Food safety evaluation of commercialize fermented vegetables
title_sort food safety evaluation of commercialize fermented vegetables
publishDate 2013
url http://discol.umk.edu.my/id/eprint/5779/
_version_ 1763303602028281856
score 13.211869

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