food chemical analysisIMG 203

group vanillin

• Siti Rubiah bt Mohamad 111422

• Mahirah bt Dzahri 111380

• Shasilah bt Mihat 111417

• Siti Norshilawani bt Abd Kadir 111420

GROUP MEMBERS

Name of Food Product:

Keropok Ikan Segera Cap Pinggan

KEROPOK IKAN SEGERA cap pinggan is product made by;Keluarga Mak Wan Enterprise(KT 0220333-X)1134, Jalan Tanjung Kuala,16200 Tumpat, Kelantan.

Online : 09 725 6139

Fax Number: 09-7256139Phone Number: 017-9703272Manager: Wan Hasmah Bt. Wan SemailAssistant Manager: Siti Hawa Bt. Che CobContact person :Mrs. Rosnani Jamil, Tel: 013-9090966

Keropok ikan segera cap pinggan

PRODUCT IDENTITY• 168 (1) : fish keropok shall be the fish product prepared from

fish and starch with or without condiments

• 168 (2): fish keropok, in its unfried form, shall contain:-

• 168 (2) (a) : in the case of fish keropok prepared from fresh fish other than crustacean and mollusc, not less than 12 per cent of protein; and

• 168 (2) (b) : in the case of fish keropok prepared from crustacean and mollusc, not less than 6.9 per cent of protein.

• 168 (3) : fish keropok may contain permitted colouring substance and permitted flavour enhancer

• 168 (4) : there shall be written in the label on a package containing fish keropok, the word ''fish", "prawn", "cuttle fish" or common name of the fish, immediately followed in uniform lettering of not less than 10 point with the word "keropok"

product specificity

differences:

•contain labelling of nutritional composition•simple processing•short time processing•high amount of fish used (15kg)

– give natural flavour of fish

• manual packaging• type of fish

– selayang and tamban

similarities:

• quite the same processing• ingredient

– sago flour– raw fish keropok– salt– water– flavour enhancer

Test on raw ingredient:1. WaterComponent being measured

Types and presence of microorganisms, which are Coliforms, E.coli, Streptococcus, Pseudomonas aeruginosa and sulfite-reducing anaerobes.

Test

Membrane filtration method

Reference: (EPA method 1103.1, EPA method 1604)

oPurpose of Measuring

Water is highly susceptible to growth of microorganisms that might cause various gastrointestinal illnesses if ingested.

2. Sago flour (starch)

Component being measured: Total carbohydrate

Test: Phenol-sulphuric acid method Reference: AOAC, 1995, Method 44.1.30 Purpose for measuring: To determine the total carbohydrate in the flour

3. Raw fish keropok (Selayang and Tamban fish)

Component being measured: Total protein

Test: Kjedahl method

Reference: AOAC, 1995, Method 955.04

Purpose for measuring: To determine the total

protein in the fish used

test during processing:

Component or property being measured: Moisture

Test: Karl Fischer method

Reference: AOAC, 1995, Method 984.20

Reason for measuring: Moisture test is important to be measured because it will affect the shelf life of the product.

TEST ON FINAL PRODUCT

1. Component or property being measured:

Fat

Test: Soxhlet method

Reference: AOAC, 1995, Method 960.39

To determine the total fat in the product

2. Component or property being measured: Carbohydrate

Test: Phenol-sulphuric acid method

Reference: AOAC, 1995, Method 441.30

Reason for measuring: To determine the total carbohydrate in the product

3. Component being measured: Protein

Test: Kjedahl method

Reference: AOAC, 1995, Method 955.04

Reason for measuring:To determine the

total protein in the

product

processing of productCleaning the fish

Mixing the grinding fish by putting flour and

salt in it.

Grinding the fish

Shaping the dough

Boiling of the dough

Drying of boiled dough

Cutting of dough into small pieces

(round shape)

Frying shaped dough in 160-180 degree

Celsius cooking oil and let it cool

(before packaging)

Packaging

Storage

Marketing