Publication:
A Study on Shelf Life Prolonging Process of Chili Soy Sauce in Malaysian SMEs' (Small Medium Enterprise)

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dc.citedby2
dc.contributor.authorMat Sharif Z.B.en_US
dc.contributor.authorMohd Taib N.B.en_US
dc.contributor.authorBin Yusof M.S.en_US
dc.contributor.authorBin Rahim M.Z.en_US
dc.contributor.authorBin Mohd Tobi A.L.en_US
dc.contributor.authorBin Othman M.S.en_US
dc.contributor.authorid57194716493en_US
dc.contributor.authorid57194728713en_US
dc.contributor.authorid55655475000en_US
dc.contributor.authorid56909555400en_US
dc.contributor.authorid57058680300en_US
dc.contributor.authorid57189310467en_US
dc.date.accessioned2023-05-29T06:38:26Z
dc.date.available2023-05-29T06:38:26Z
dc.date.issued2017
dc.descriptionSodium; Chemical preservatives; Microbiological analysis; Shelf life; Small medium enterprise; Sodium benzoate; Soy sauce; spicy; Total plate count; Benzoic aciden_US
dc.description.abstractThis research paper presents the possible solutions to prolong the shelf life of spicy (chili) soy sauce. The current spicy soy sauce formulation is without adding preservative which result in shorter shelf life. It is suggested to add chemical preservative to this spicy soy sauce in order to prolong its shelf life without jeopardising its prevailing taste. The proposed preservative is sodium benzoate. It is hope that by adding sodium benzoate, it can prolong the shelf life of the products from one year to two years without jeopardising the taste and quality of the products. The problem to extend the shelf life of spicy (chilli) soy sauce was 100% solved. The product could be extended to 2 years without adding any preservative (sodium benzoate) as the main raw material (soy sauce) purchased from "Kicap Jalen" had been added sodium benzoate as their preservative to prolong the soy sauce shelf life. All the physicochemical and nutritional analysis shown good results. As for the microbiological analysis, all the 3 samples shown good results on the total plate count. � Published under licence by IOP Publishing Ltd.en_US
dc.description.natureFinalen_US
dc.identifier.ArtNo12026
dc.identifier.doi10.1088/1757-899X/203/1/012026
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85021780811
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85021780811&doi=10.1088%2f1757-899X%2f203%2f1%2f012026&partnerID=40&md5=0d725582f5896135a91dbbdddd6c1348
dc.identifier.urihttps://irepository.uniten.edu.my/handle/123456789/23207
dc.identifier.volume203
dc.publisherInstitute of Physics Publishingen_US
dc.relation.ispartofAll Open Access, Gold
dc.sourceScopus
dc.sourcetitleIOP Conference Series: Materials Science and Engineering
dc.titleA Study on Shelf Life Prolonging Process of Chili Soy Sauce in Malaysian SMEs' (Small Medium Enterprise)en_US
dc.typeConference Paperen_US
dspace.entity.typePublication
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