The use of multifactorial methodology to extend the storage stability of lemang
| dc.contributor.author | Mahasan, Norsaritanaini | |
| dc.date.accessioned | 2014-10-27T08:48:49Z | |
| dc.date.available | 2014-10-27T08:48:49Z | |
| dc.date.issued | 2009 | |
| dc.description | Master | en_US |
| dc.description.abstract | Lemang, a traditional product, has poor keeping quality. When stored at room temperature, it would last for 2 days if left in the bamboo case but only for 15-20 hours if removed out of the bamboo case before experiencing microbial spoilage and rancidity. The frequent formation and aggregation of fats on the top most layer of lemang also leads to defects in its appearance. Studies showed that the addition of 1% (w/w) carboxymethyl cellulose (CMC) into the lemang can reduce the aggregation of fat and maintain the natural texture of lemang. Two hundred parts per million BHA were selected according to Schaal oven test method to prevent rancidity in lemang. Studies involving variables BHA, nisin and potassium sorbate and cooking method by retort and oven, in combination, affected some changes in the treated lemang compared to the controlled sample. Processing method showed significant changes (p<0.0001) in synerisis, APC and YMC. Meanwhile, storage temperature also showed significant changes in peroxide value (p<0.001), TBARs (p<0.0001) and synerisis (p<0.0001). Lemang processed in the oven lasted only 4 days when stored at 30±2oC and 6 days at 4±2oC, while retorted lemang lasted for 21 days at both temperatures. Combination of processing method, storage temperature and addition of BHA, nisin and potassium sorbate was able to extend the storage stability of lemang. | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/178 | |
| dc.language.iso | en | en_US |
| dc.subject | Chemical science | en_US |
| dc.subject | Lemang | en_US |
| dc.title | The use of multifactorial methodology to extend the storage stability of lemang | en_US |
| dc.type | Thesis | en_US |
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