A stability study on shelf life of spicy shrimp paste (Sambal Belacan) in Malaysian SMEs' (small medium enterprise)

Zainon Mat Sharif, Mohd Syafiq Othman, Nurul Jannah Jalil

Research output: Chapter in Book/Report/Conference proceedingConference contribution

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.

Original languageEnglish
Title of host publicationProceedings of the 3rd International Conference on Applied Science and Technology, ICAST 2018
EditorsFaizatul Akmar Abdul Nifa, Chong Khai Lin, Azham Hussain
PublisherAmerican Institute of Physics Inc.
ISBN (Print)9780735417342
DOIs
Publication statusPublished - 26 Sep 2018
Event3rd International Conference on Applied Science and Technology, ICAST 2018 - Georgetown, Penang, Malaysia
Duration: 10 Apr 201812 Apr 2018

Publication series

NameAIP Conference Proceedings
Volume2016
ISSN (Print)0094-243X
ISSN (Electronic)1551-7616

Other

Other3rd International Conference on Applied Science and Technology, ICAST 2018
CountryMalaysia
CityGeorgetown, Penang
Period10/04/1812/04/18

Fingerprint

life (durability)
preservatives
products
random sampling
fibers
carbohydrates
fats
benzoic acid
ashes
moisture
proteins
energy

All Science Journal Classification (ASJC) codes

  • Physics and Astronomy(all)

Cite this

Mat Sharif, Z., Othman, M. S., & Jalil, N. J. (2018). A stability study on shelf life of spicy shrimp paste (Sambal Belacan) in Malaysian SMEs' (small medium enterprise). In F. A. A. Nifa, C. K. Lin, & A. Hussain (Eds.), Proceedings of the 3rd International Conference on Applied Science and Technology, ICAST 2018 [020083] (AIP Conference Proceedings; Vol. 2016). American Institute of Physics Inc.. https://doi.org/10.1063/1.5055485
Mat Sharif, Zainon ; Othman, Mohd Syafiq ; Jalil, Nurul Jannah. / A stability study on shelf life of spicy shrimp paste (Sambal Belacan) in Malaysian SMEs' (small medium enterprise). Proceedings of the 3rd International Conference on Applied Science and Technology, ICAST 2018. editor / Faizatul Akmar Abdul Nifa ; Chong Khai Lin ; Azham Hussain. American Institute of Physics Inc., 2018. (AIP Conference Proceedings).
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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.",
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Mat Sharif, Z, Othman, MS & Jalil, NJ 2018, A stability study on shelf life of spicy shrimp paste (Sambal Belacan) in Malaysian SMEs' (small medium enterprise). in FAA Nifa, CK Lin & A Hussain (eds), Proceedings of the 3rd International Conference on Applied Science and Technology, ICAST 2018., 020083, AIP Conference Proceedings, vol. 2016, American Institute of Physics Inc., 3rd International Conference on Applied Science and Technology, ICAST 2018, Georgetown, Penang, Malaysia, 10/04/18. https://doi.org/10.1063/1.5055485

A stability study on shelf life of spicy shrimp paste (Sambal Belacan) in Malaysian SMEs' (small medium enterprise). / Mat Sharif, Zainon; Othman, Mohd Syafiq; Jalil, Nurul Jannah.

Proceedings of the 3rd International Conference on Applied Science and Technology, ICAST 2018. ed. / Faizatul Akmar Abdul Nifa; Chong Khai Lin; Azham Hussain. American Institute of Physics Inc., 2018. 020083 (AIP Conference Proceedings; Vol. 2016).

Research output: Chapter in Book/Report/Conference proceedingConference contribution

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AB - 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.

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Mat Sharif Z, Othman MS, Jalil NJ. A stability study on shelf life of spicy shrimp paste (Sambal Belacan) in Malaysian SMEs' (small medium enterprise). In Nifa FAA, Lin CK, Hussain A, editors, Proceedings of the 3rd International Conference on Applied Science and Technology, ICAST 2018. American Institute of Physics Inc. 2018. 020083. (AIP Conference Proceedings). https://doi.org/10.1063/1.5055485