this is our group presentation for subject chemical food analysis at school of industrial technology USM, penang,

1. food chemical analysis
IMG 203
group vanillin

2. GROUP MEMBERS
• Siti Rubiah bt Mohamad 111422
• Mahirah bt Dzahri 111380
• Shasilah bt Mihat 111417
• Siti Norshilawani bt Abd Kadir 111420

3. 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: 09-7256139
Phone Number: 017-9703272
Manager: Wan Hasmah Bt. Wan Semail
Assistant Manager: Siti Hawa Bt. Che Cob
Contact person :Mrs. Rosnani Jamil, Tel: 013-9090966

4. Keropok ikan segera cap pinggan

5. 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"

6. product specificity
differences:
•contain labelling of nutritional composition
•simple processing
•short time processing
•high amount of fish used (15kg)
– give natural flavour of fish

7. • manual packaging
• type of fish
– selayang and tamban

8. similarities:
• quite the same processing
• ingredient
– sago flour
– raw fish keropok
– salt
– water
– flavour enhancer

9. Test on raw ingredient:
1. Water
Component 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.

10. 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

11. 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

12. 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.

13. 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

14. 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

15. 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

16. processing of product
Cleaning the fish
Grinding the fish
Mixing the
grinding fish by
putting flour and
salt in it.

17. Shaping the
dough
Boiling of the
dough

18. Drying of boiled
dough
Cutting of dough
into small pieces
(round shape)

19. Frying shaped
dough in 160-
180 degree
Celsius cooking
oil and let it cool
(before
packaging)
Packaging
Storage
Marketing