STABILITY ANALYSIS OF

(1)

STABILITY ANALYSIS OF SAMBAL CHILLI SAUCE WITHOUT CHEMICAL PRESERVATIVE FOR COMMERCIAL USE

By

Ruth Damayanti Setiono 14210043

A thesis submitted to the Faculty of LIFE SCIENCES AND TECHNOLOGY

in partial fulfillment of the requirements for the

BACHELOR’S DEGREE in

FOOD TECHNOLOGY

SWISS GERMAN UNIVERSITY EduTown BSD City

Tangerang 15339 Indonesia

August 2014

Revision after Thesis Defense on 14^th July 2014

(2)

Ruth Damayanti Setiono STATEMENT BY THE AUTHOR

I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.

Ruth Damayanti Setiono

_____________________________________________

Student Date

Approved by:

Maria Dewi P.T. Gunawan-Puteri, STP., MSc., PhD.

_____________________________________________

Thesis Advisor Date

Elisabeth Kartika Prabawati, STP., MFoodSt.

_____________________________________________

Thesis Co-Advisor Date

Irvan S. Kartawiria, M.Sc.

_____________________________________________

Dean of Life Sciences Date

(3)

Ruth Damayanti Setiono ABSTRACT

STABILITY ANALYSIS OF SAMBAL CHILI SAUCE WITHOUT CHEMICAL PRESERVATIVE FOR COMMERCIAL USE

By

Maria Dewi P.T. Gunawan-Puteri, STP., MSc., PhD., Advisor Elisabeth Kartika Prabawati, STP., MFoodSt., Co-Advisor

SWISS GERMAN UNIVERISTY

Sambal, traditional chili sauce, is an inseparable part of Indonesian culinary culture.

Commercial sambal requires longer shelf life to allow its distribution and storage prior to sales. The growing awareness to remain natural and to reduce chemical consumption in food, leads to the development of commercial sambal without chemical preservatives. In the preliminary research, the stability analysis of sambal chili sauce showed that without the addition of chemical preservatives, total microbial count in sambal D-0 has already exceeded the limitation standard by national standardization agency (SNI). The preliminary research also showed that sambal with no chemical preservative could not stand for more than 12 days in 20°C, 8 days in 28°C, and 4 days in 37°C. Steam sterilization and combination of steam and pressure sterilization were applied to maintain the quality of the sambal on this project. Treated sambals and control were stored in the incubator (37^oC) for nine weeks and microbial enumeration was conducted every week as part of the stability analysis in the treated sambal and control. At the end of the research period (9 weeks) in treated sambal, no visible moulds were detected and total microbial counts were less than 3.00 log CFU/g. The application of heat treatment has significantly maintained the stability of the sambal for longer periods.

Keywords: traditional chilli sauce, Indonesia, heat treatment, sterilization, commercial use

(4)

(5)

Ruth Damayanti Setiono DEDICATION

I dedicate this work for Him who makes all of these possible.

(6)

Ruth Damayanti Setiono ACKNOWLEDGEMENTS

First of all, I would like to express my deepest gratitude to God Almighty for granting me wisdom, strength and blessings to accomplish this thesis. I could not imagine what this thesis would be without Him.

Many thanks to my father, mother, and brothers for your loving, supporting, encouragement, and praying. You always stay beside me so I can always stand up and keep going to finish this thesis.

I would like to thank to the following people:

Mrs. Maria Dewi P.T. Gunawan-Puteri, STP., MSc., PhD., my smart and beloved thesis advisor, who has kindly guided me and patiently followed me up. I am really grateful to have you as my advisor.

Miss Elisabeth Kartika Prabawati, STP., MFoodSt., my thesis coadvisor for helping me correcting my thesis and solving the problem in microbiological. Thank you for you guidance.

Miss Jeudi Putri Pratiwi, S. T., MSc., for allowing and trusting me to research your sambal product. Thank you for the sample and cooperation.

Mr. Tabligh Permana, S. Si., for your suggestion and also never being tired answering all my questions.

Ardi Firmansyah Foeng, for always supports, encourages, and prays for me. I am really happy to have you beside me during this thesis.

Mascellia Tifanny Agung, Arief Ramadhi Firmansyah, Addythia Saphala, Christian Natasaputra, Christian Michael Reza, Evan Petra, Harwin Kurniawan, Harsyadi Adhiarsa, Johannes Nikolas Japar, Jonathan Marshell Kevin, Kelvin Recia, Stephan Celebessario Sonny, Stevie Andrea Lucardi and Victorino Aditya Tjandra for our togetherness at lunch or supper, companion and laughter during my last semester.

(7)

Ruth Damayanti Setiono Adrian Rhesa Septian Siswanto, Imanuel Jeffrey Leevianto, Inez Areta Hardi, Kevin Syahlie, Paramitha Avianti Dika, Rosita Lau, Samuel Teguh Putra Sianturi, Tia Raisha Hassanein, and Timothy Henri Suryodinoto for helping me during the experiment and thesis making.

Last but not least, I would like to thank to all my friends in Life Sciences and Engineering especially in department Food Technology and Mechatronics whom I cannot mention the name one by one. Thank you for the great time through these four years in Swiss German University.

I hope this thesis can be useful and give benefits in the future. I apologize if there are any mistakes and I welcome all comments and critics for the improvement.

Jakarta, August 11^th, 2014

(8)

Ruth Damayanti Setiono TABLE OF CONTENTS

Page

STATEMENT BY THE AUTHOR ... 2

ABSTRACT ... 3

DEDICATION ... 5

ACKNOWLEDGEMENTS ... 6

TABLE OF CONTENTS ... 8

LIST OF FIGURES ... 11

LIST OF TABLES ... 12

CHAPTER 1 – INTRODUCTION ... 13

1.1. BACKGROUND ... 13

1.2. RESEARCH PROBLEMS ... 14

1.3. OBJECTIVES ... 14

1.4. SIGNIFICANCE OF STUDY ... 14

1.5. RESEARCH QUESTIONS ... 14

1.6. HYPOTHESIS ... 15

CHAPTER 2 - LITERATURE REVIEW ... 16

2.1. SAMBAL ... 16

2.2. HEAT TREATMENT ... 17

2.3. SHELF LIFE AND STABILITY TEST ... 19

2.4. FOOD SPOILAGE BY MICROORGANISM ... 20

2.5. TITRATABLE ACID AND PH ... 21

2.6. ANALYSIS OF VARIANCE (ANOVA) ... 22

CHAPTER 3 – RESEARCH METHODS ... 23

3.1. VENUE AND TIME ... 23

3.2. MATERIALS AND EQUIPMENT ... 23

3.2.1. Materials ... 23

(9)

3.2.2. Equipment ... 23

3.3. DESIGN OF EXPERIMENTS ... 24

3.4. OBSERVATION ... 25

3.4.1. Microbial analysis ... 25

3.4.2. Chemical analysis ... 25

3.4.3. Colour and odour observation ... 26

3.4.4. Sensory evaluation (Just About Right) ... 27

3.4.5. Statistical analysis ... 27

CHAPTER 4 – RESULTS AND DISCUSSIONS ... 28

4.1. PRELIMINARY RESEARCH ... 28

4.1.2. Chemical analysis ... 30

4.1.4. Storage temperature and parameter for main research ... 34

4.2. MAINTAINING THE QUALITY OF SAMBAL SAMPLE ... 35

4.2.3. Sensory evaluation ... 38

CHAPTER 5 – CONCLUSIONS AND RECCOMENDATIONS ... 40

5.1. CONCLUSIONS ... 40

5.2. RECOMMENDATIONS ... 40

GLOSSARY ... 41

REFERENCES ... 42

APPENDICES ... 47

APPENDIX1.SNI01-2976-1992 ... 47

APPENDIX2.EQUIPMENT USED. ... 48

APPENDIX2.RAW DATA OF 1^ST BATCH PRELIMINARY RESEARCH. ... 49

APPENDIX3.RAW DATA OF 2^ND BATCH PRELIMINARY RESEARCH. ... 50

APPENDIX4.RAW DATA OF MAIN RESEARCH. ... 51

(10)

CONTROL DURING STORAGE IN 4ÔC,20ÔC,28ÔC,37ÔC, AND 50ÔC. ... 53

APPENDIX 6.STATISTICAL DATA FOR TOTAL ACID CONTENT OF SAMBAL CONTROL DURING STORAGE IN 4ÔC,20ÔC,28ÔC,37ÔC, AND 50ÔC. ... 54

APPENDIX 7. STATISTICAL DATA FOR PH MEASUREMENT OF SAMBAL CONTROL DURING STORAGE IN 4ÔC,20ÔC,28ÔC,37ÔC, AND 50ÔC. ... 55

APPENDIX8.QUESTIONNAIRE FOR SENSORY EVALUATION. ... 56

APPENDIX9.RAW DATA FOR SENSORY EVALUATION. ... 57

APPENDIX10.STATISTICAL DATA FOR SENSORY EVALUATION. ... 58

CURRICULUM VITAE ... 59

(11)

Ruth Damayanti Setiono LIST OF FIGURES

Page Fig. 1. Sambal sample. ... 23 Fig. 2. Flow chart of research. ... 24 Fig. 3. Sambal control with visible moulds. ... 28 Fig. 4. Colour intensities of sambal control during storage in 4°C, 20°C, 28°C, 37°C, and 50°C. ... 33 Fig. 5. Odour intensity of sambal control during storage in 4°C, 20°C, 28°C, 37°C, and 50°C. ... 34 Fig. 6. Colour intensity of the control, treatment 1, and treatment 2 during nine weeks storage in 37°C. ... 37 Fig. 7. Odour intensity of the control, treatment 1, and treatment 2 during nine weeks storage in 37°C. ... 37 Fig. 8. Control, treatment 2, and treatment 1. ... 38 Fig. 9. Result of Just About Right scales of sambal samples comparing control, treatment 1, and treatment 2. ... 38

(12)

Ruth Damayanti Setiono LIST OF TABLES

Page Table 1. Nutrition facts of cayenne pepper (USDA, 2014). ... 17 Table 2. Reference colour intensity. ... 27 Table 3. Number of microbes in PCA and mould appearance in sambal control during storage in 4°C, 20°C, 28°C, 37°C, and 50°C. ... 29 Table 4. Total acid in sambal control during 28 days storage in 4°C, 20°C, 28°C, 37°C, and 50°C. ... 31 Table 5. pH measurement in sambal control during 28 days storage in 4°C, 20°C, 28°C, 37°C, and 50°C. ... 31 Table 6. Number of total microbes in PCA and mould appearance in sambal of control, treatment 1, and treatment 2 during nine weeks storage in 37°C. ... 36 Table 7. Overall preference. ... 39