Malaysian Journal of Analytical Sciences Vol 25 No 4 (2021): 695 - 705

 

 

 

 

EFFECT OF DRYING TIMES AND TEMPERATURES ON THE QUALITY OF TRADITIONAL SPICY SAUCE CUBE

 

(Kesan Masa dan Suhu Pengeringan Terhadap Kualiti Kiub Sambal Tradisional)

 

Nur Huda Mohd Masseri, Norhayati Muhammad*, Nur Fazira Abdul Rahim

 

Department of Technology and Natural Resources,

Faculty of Applied Sciences and Technology,

Universiti Tun Hussein Onn Malaysia, 84600 UTHM – Pagoh Campus, Muar, Johor, Malaysia

 

*Corresponding author:  norhayatim@uthm.edu.my

 

 

Received: 12 July 2021; Accepted: 21 August 2021; Published:  29 August 2021

 

 

Abstract

Food drying is a food preservation method to inhibit bacterial, yeast and mold growth through the water removal technique. This study aims to analyze the effects of different drying temperatures and durations on the traditional spicy sauce cubes’ qualities (moisture content, water activity, texture, color, disintegration time and sensory analysis). Different drying temperatures for the cubes consisted of three different stages temperatures were used to compare with the control cube’s quality. The production of traditional spicy sauce cubes involved the preparation of fresh ingredients, cooked into a paste, drying, grinding the paste into powder and compacted into a cube molder (3.3×1.5 cm). It was found that the cubes with high initial temperature had lower moisture content than those with low initial temperature. The three-stage temperature cubes exhibited a lower water activity compared to other cubes and had higher hardness and lower fracturability but their color is still retained. All the traditional cubes had a disintegration time below 60 seconds which indicated the good quality of cubes. The different cyclic temperatures regime showed no significant difference to the aftertaste and overall acceptance among all prepared cubes. Overall, the significant differences in cubes’ qualities were affected by varying the cyclic drying temperatures.

 

Keywords:  traditional spicy sauce cube, cyclic drying temperatures, drying times

 

Abstrak

Pengeringan makanan adalah satu kaedah pegawetan makanan untuk mencegah pertumbuhan bakteria, ragi dan kulat melalui teknik penyingkiran air. Kajian ini bertujuan untuk menganalisis kesan suhu dan jangka masa pengeringan yang berbeza terhadap kualiti kiub sambal tradisional (kandungan kelembapan, aktiviti air, tekstur, warna, masa perlarutan dan penilaian sensori). Suhu pengeringan untuk kiub sambal tradisional yang terdiri daripada tiga tahap yang berbeza telah dibandingkan dengan kualiti kiub kawalan. Penghasilan kiub sambal tradisional merangkumi penyediaan bahan-bahan segar, dimasak menjadi pes, pengeringan dan pengisaran pes menjadi serbuk dan dipadatkan ke dalam acuan kiub (3.3×1.5 cm). Kiub sambal tradisional dengan suhu awal pengeringan yang tinggi didapati mempunyai kandungan kelembapan yang lebih rendah daripada suhu awal pengeringan yang rendah. Kiub dengan suhu tiga-tahap menunjukkan aktiviti air yang lebih rendah berbanding dengan kiub-kiub lain serta lebih keras dan tidak mudah pecah, tetapi warnanya masih dapat dikekalkan. Semua kiub sambal tradisional mempunyai masa perlarutan di bawah 60 saat yang membuktikan kualiti kiub yang baik. Kitaran suhu pengeringan yang berbeza menunjukkan tiada perbezaan yang signifikan terhadap kesan rasa dan penerimaan keseluruhan antara semua kiub sambal tradisional yang disediakan. Kesimpulannya, perbezaan ketara kualiti kiub sambal tradisional telah dipengaruhi oleh pelbagai kitaran suhu pengeringan.

 

Kata kunci:  kiub sambal tradisional, kitaran suhu pengeringan, masa pengeringan

 

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