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|Title:||A stability study on shelf life of spicy shrimp paste (Sambal Belacan) in Malaysian SMEs' (small medium enterprise)||Authors:||Sharif, Z.M.
|Issue Date:||2018||Conference:||3rd International Conference on Applied Science and Technology, ICAST 2018; Georgetown, Penang; Malaysia; 10 April 2018 through 12 April 2018||Abstract:||The main objective of this study is to investigate the stability study on shelf life of Spicy Shrimp Paste (Sambal Belacan) from Dapur Ibu Kampung Style. A storage study of the product was done from 6 months to 1 year. The analytical testing with random sampling was conducted. The laboratory analysis done on the product were the determination of preservative of the product, total dietary fibre, total calories (including energy, fat, protein, moisture, ash and carbohydrate), pH and total plate counts. The study reveals that there was no preservative (benzoic / sorbic acid) in the samples, and the total dietary fibre value was acceptable. The total analyzed calories of the samples were as per commercial labels of the products. The pH reading stated that the product was acidic and acceptable. The most important factor of the analysis is the point that the total plate counts and the results were acceptable and the microbiological analysis must not exceeding 104 cfu/g. Therefore, the stability study on shelf life of Spicy Shrimp Paste (Sambal Belacan) from Dapur Ibu Kampung Style could be extended from 6 months to 1 year.||URI:||http://dspace.uniten.edu.my/jspui/handle/123456789/10896||DOI:||10.1063/1.5055485|
|Appears in Collections:||COGS Scholarly Publication|
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