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A study on shelf life prolonging process of chili soy sauce in Malaysian SMEs’ (small medium enterprise)

Mat Sharif, Zainon and Mohd Taib, Norhasnina and Yusof, Mohd Sallehuddin and Rahim, Mohammad Zulafif and Mohd Tobi, Abdul Latif and Othman, Mohd Syafiq (2017) A study on shelf life prolonging process of chili soy sauce in Malaysian SMEs’ (small medium enterprise). IOP Conference Series: Materials Science and Engineering, 203 (012026). pp. 1-6. ISSN 1757899X

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Abstract

This research paper presents the possible solutions to prolong the shelf life of spicy (chili) soy sauce. The current spicy soy sauce formulation is without adding preservative which result in shorter shelf life. It is suggested to add chemical preservative to this spicy soy sauce in order to prolong its shelf life without jeopardising its prevailing taste. The proposed preservative is sodium benzoate. It is hope that by adding sodium benzoate, it can prolong the shelf life of the products from one year to two years without jeopardising the taste and quality of the products. The problem to extend the shelf life of spicy (chilli) soy sauce was 100% solved. The product could be extended to 2 years without adding any preservative (sodium benzoate) as the main raw material (soy sauce) purchased from “Kicap Jalen” had been added sodium benzoate as their preservative to prolong the soy sauce shelf life. All the physicochemical and nutritional analysis shown good results. As for the microbiological analysis, all the 3 samples shown good results on the total plate count.

Item Type: Article
Uncontrolled Keywords: Spicy; soy sauce; shelf life; sodium benzoate
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: Faculty of Mechanical and Manufacturing Engineering > Department of Manufacturing and Industrial Engineering
Depositing User: Mr. Mohammad Shaifulrip Ithnin
Date Deposited: 29 Aug 2018 01:14
Last Modified: 29 Aug 2018 01:14
URI: http://eprints.uthm.edu.my/id/eprint/10334
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