internship report - malaysian pineapple industry board (mpib)

INDUSTRIAL INTERNSHIP REPORT

LEMBAGA PERINDUSTRIAN NANAS MALAYSIA (MALAYSIAN PINEAPPLE INDUSTRY BOARD)

21st DECEMBER 2009 – 2nd APRIL 2010

MM™

TABLE OF CONTENTS

ACKNOWLEDGEMENTS

1

CHAPTER 1: INTRODUCTION

2

CHAPTER 2: ORGANIZATION BACKGROUND & STRUCTURE 2.1 Pineapple: From Seeds to Supermarkets

2.2 History of MPIB 2.3 Vision and Mission

6 6

8 9

2.4 Organization Charts

10

CHAPTER 3: GENERAL OPERATION

11

CHAPTER 4: ACTIVITIES 4.1 Chemistry Laboratory 4.2 Microbiology Laboratory 4.3 Grading Laboratory 4.4 Food Processing Laboratory

15 15 27 45 46

CHAPTER 5: SUGGESTION AND RECOMMENDATIONS

51

CHAPTER 6: CONCLUSION

52

EXTRAS 53

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ACKNOWLEDGEMENTS

I would like to express my gratitude to all those who gave me the possibility to complete

this internship training report. I am deeply indebted to my organization supervisor, Miss

Zaharahtul Hidayah Mohd Yusop, for her invaluable and stimulating suggestions and

encouragement, which helped me in all the time of projects and for the writing of this

report.

I want to thank the staffs of Product Development and Downstreaming Division,

namely Madam Norfazlina Abdul Wahab, Madam Noor Fadzilah Abdul Rashid, Mr.

Mohammad Safuan Abdul Rahim, and Miss Nur Hidayah Zulkhairi. Without their help, this

report might not have been completed successfully.

My heartfelt thanks to the Managing Director of Product Development and

Downstreaming Division, Madam Linda Buang and my Academic Supervisor for their advice,

guidance, and support in completing this study.

Finally yet importantly, I would like to express my gratitude for the love and

encouragement of my family and my fellow industrial training students .

2

CHAPTER 1

INTRODUCTION

Industrial training forms part of the university requirements where students are exposed to

experiencing the real world of work in organization. The idea of having students to undergo

a short attachment programme with organization is actually to assist them for employability

once they graduated from UNiSEL. The industrial training programme is also aimed at

grooming students and ensuring that they meet the industries’ requirements for

employment opportunities. From the viewpoint of UNiSEL, the industrial training

programme for student is also intended to develop linkages with industries and this is part

of UNiSEL’s philosophy of “meeting industrial needs” .

The early exposure of real work life situation is deemed necessary as this prepares

students not only acquiring the theoretical aspects of the knowledge, but far more

important, is how this knowledge can be applied practically in real workplace settings.

Moreover, feedback gathered from organization on the capability of the students

would certainly be an added advantage to UNiSEL to continuously improve and produce

quality graduates and programmes.

The following are the objectives of industrial training:

i. To provide opportunity for students to gain access to information on the current

needs and requirements of industry.

ii. To expose students to the latest technology and management utilized by industry.

3

iii. To enable students to gain experience and exposure to the reality of working

environment in organization.

iv. To provide opportunity for students to be involved as workers in the organization.

v. To develop students with the necessary technical and professional skills including

communication, management and entrepreneurship.

vi. To expose students to work related problems and issues and in a way develop their

thinking capabilities in decision-making.

vii. To enable students to apply the theories and concepts to real workplace situation.

I was assigned in Product Development and Downstreaming Division. This division is

responsible in controlling the quality of industry manufactured products and provide

guarantee of safety either in processed form, semi-process, or fresh form. It covers the

Quality Control Lab, activity which has existed since 1957 with the establishment of a

Grading Lab, followed by a Microbiology Lab in 1992 which is located in the MPIB old

premises (Syarikat Bandar Baru UDA or SBBU Building). In 1997, a Chemical Lab was

established in-line with the addition of activity scope which is the development and

research of pineapple-based products. In efforts to improve the capability and quality of

service, the Quality Control Lab has successfully obtained MS ISO 1900:2000 certifications

for 3 years in a row (1999 to 2001). Today, the Quality Control Lab is also in the process to

obtain the MS ISO 17025:2005 accreditation certification to improve client’s trust towards

the declaration of quality certificates which is issued, in addition to the improvement of

service quality.

4

In ensuring that quality policy goal is achieved, the Product Development and

Downstreaming Division have established a quality management system which can assist in

realizing the following objectives:

i. To provide a professional service for pineapple and pineapple product inspection

that fulfils its own requirement, usage and purpose.

ii. Conduct professional and quality analysis.

iii. Provide lab analysis service which fulfils standard requirements.

iv. To fulfil the requirements of society legislation.

• To be declared as a manufacturing centre of various products based on pineapple resources, permanently, continuously, and competitively.

Vision

• To improve focused research and development activities as well as improving product image and quality in heading towards industry excellence.

Mission

• “Komitmen Asas Kualiti” (Commitment is the Foundation of Quality)

Motto

• Committed to provide verification inspection services for Malaysian pineapple industry products which fulfills the requirement of international standards

Quality Policy

• Develop a service which fulfills the requirement of legislation, specification and prescribed period.

Corporate Objective

• Provide client-friendly service with a continuous improvement of service quality in achieving zero-level complaint status.

General Objective

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v. To improve the capability of service through continuous training for personnel and

ensuring that quality management system is understood and implemented.

Core activities of this division are as followed:

i. To draft and develop study and research of food-based products.

ii. To control pineapple product quality based on the prescribed specifications.

iii. To prepare chemical, physical and microbiology service analysis to control and

determine specification, proximate, nutrition factor and food addictive detection for

fresh pineapple, pineapple which is processed and pineapple-based products.

iv. To improve lab analysis technology, suitable with the evolution of science and

technology.

v. Responsible to conduct study towards chemical contents in the industry product and

conduct research so that the ingredients in it can be used as an added value for

commercial usage.

vi. Responsible towards new studies and findings to ensure that pineapple is not only

sold fresh, in cans, or taboo-based industry only, but can also be result-generated

through biotechnology.

vii. Responsible in research which is relevant to the improvement of pineapple-based

downstreaming industry for the expansion of the pineapple industry.

6

CHAPTER 2

ORGANIZATION BACKGROUND & STRUCTURE

2.1: Pineapple: From Seeds to Supermarkets

Pineapple (Ananas comosus) is a type of tropical plant believed to be originated from

eastern South America. It was introduced in Malaya in the 16th century by the Portuguese.

Together with rubber crop development in 1921, pineapple began to be planted in

Singapore, Johor and Selangor as commodity. Pineapple plantation continued to expand in

peat soil area especially in Johor.

The canning industry has been around for more than 100 years. Commercial

pineapple canning was started by Singaporean Chinese community. Before the rise of other

commodities, the pineapple industry was the main contributor of the country's economy. In

1957, Lembaga Perusahaan Nanas Tanah Melayu (LPNTM) was established under the 1957

Pineapple Industry Ordinance, currently known as Lembaga Perindustrian Nanas Malaysia

(LPNM)/Malaysian Pineapple Industry Board which carries the role to manage and develop

Malaysian pineapple industry.

Pineapple canning industry was the second largest tropical fruits export after

watermelon. It has been and continued to contribute to country’s economy and provides

direct job opportunities in the plantation and process ing industry and indirectly in the

transportation and manufacturing industry. With the existence of agency responsible to

carry out pineapple industry research and development, Malaysia is capable of producing

high quality product that can survive in the mainstream market.

7

Malaysian pineapple industry is supported by the government in aspect of land

development policy. The smallholder and farm sector is given priority by the government

through the implementation of development and industrial support program.

A few strategies have been arranged based on long term planning that was

organized. LPNM/MPIB focus is to open new land and increase productivity and to handle

the fruit shortage issue faced by factories.

Global globalization and world economy integrations mean rivals will become the

main element in deciding the success and longevity of Malaysian pineapple industry.

Besides being responsible in controlling and developing the industry, LPNM/MPIB

needs to consider efficiency, productivity, competitiveness and production technology,

marketing and trading as well as organizing strategy based on policy that has been set by

the government to ensure that the arrangement is more sustainable and effective.

Malaysia is one of the world major producers of pineapple other than Thailand,

Philippines, Indonesia, Hawaii (USA), Ivory Coast, Kenya, Brazil, Taiwan, Australia, India and

South Africa. Canned pineapple fruit have high market demand in countries like Japan,

United States, European Union, Middle East and Singapore.

8

2.2: History of MPIB

Malaysian Pineapple Industry Board (MPIB) is an organization established in 1957 under

Ministry of Primary Industries, formed under the Pineapple Industry Act 1957 which was

previously known as Lembaga Perusahaan Nanas Tanah Melayu. In keeping with the

development of the pineapple industry, the agency name was altered to Lembaga

Perindustrian Nanas Malaysia/Malaysian Pineapple Industry Board in 1992 (Act 105- Revised

1990) under the Ministry of Main Industry.

On May 29th 1996, the Cabinet made a decision to disband the Pineapple Board, and

its functions were transferred to the Department of Agriculture, FAMA and MARDI. The

disbanding implementation was staggered within 3 years period in accordance to the

dissolution of the 1957 Pineapple Industrial Act (Revised 1990).

The Pineapple Board was placed under the Ministry of Agriculture on 1st June 1999

to complete the disbanding implementation. The Ministry of Agriculture was given the role

as a leading agency to coordinate the disbanding related issues such as functions

9

distribution, staff, property, liability, authority and Pineapple Board legislation among

involved agencies. Fifty six staff from the Pineapple Board Development Section was

transferred to Johor Pineapple Industry Development Section. Eight staff from the Pineapple

Board Administrative Division was transferred to Johor Civil Service and 14 staff from the

Inspector Section, Planning and Marketing Development Section was transferred to FAMA

office, Johor branch. As many as 22 staff remained in the Pineapple Board to carry out

related activities until the final process.

However, on 14th June 2000, the Cabinet has agreed to revise the disbanding order.

Therefore, on 15th September 2004, the ministers has come to a conclusion that the

Pineapple Board were to remain as the leader in pineapple industry development and the

disbanding decision on the Pineapple Board was called off on 29th May 1996. Apart from

that, movable and unmovable property that belonged to the Pineapple Board and all the

position were restored.

2.3: Vision and Mission

Malaysian Pineapple Industry Board (MPIB) aimed to be recognized as a viable agency in

managing Malaysian pineapple industry. In a long term, MPIB strives to be the global leader

in pineapple industry institution by 2020. Mission of MPIB is to accelerate the industry's

development through comprehensive technology upgrades to increase throughput and to

globalize the market by offering investment opportunities further increasing the standard of

this country's socio-economy in accordance with the industry development.

10

2.4: Organization Chart

MANAGING DIRECTOR

INFORMATION TECHNOLOGY UNIT

ADMINISTRATION & FINANCE

INSPECTORATE DEVELOPMENT PLANNING & MARKET DEVELOPMENT

MPIB BRANCH OFFICES

FINANCE

PUBLIC RELATION

ADMINISTRATION /SECRETARIAT

QUALITY CONTROL/ FACTORY

FOOD TECHNOLOGY

UNIT LICENCING &

FRUIT SEPARATION

CORPORATE PLANNING

DEVELOPMENT

EXPANSION

PINEAPPLE STATIONS

FERTILIZERS SUBSIDISATION

PINEAPPLE PLANTING

ADVANCEMENT

11

CHAPTER 3

GENERAL OPERATION

21week 1

report to MPIB; introduction to the department & labs; review instrument’s manual, analysis methods & previous internship reports

22 microbial analysis of samples from Salija & Lee; clean-up lab apparatus

23 field trip to Josaphine model farm at Nilai, Negeri Sembilan

24 preparing media: PDA, BCA, TPC; preparing diluent: Ringer

25

28 week 2

microbial analysis of samples from Al Barkah; preparing lauryl sulphate broth & dextrose tryptone broth

29 microbial analysis of samples from Al Barkah; preparing lauryl sulphate broth & dextrose tryptone broth; preparing 70% alcohol solution

30 microbial analysis of samples from Lee

31 moisture & ash content determination of samples from Al Barkah, Mastuti & Salija; preparing media: PDA,BCA, TPC

01january

grading analysis of various pineapple canned products

12

04 week 3

microbial analysis of samples from Lee; preparing diluent: Ringer

05 preparing reports

06 microbial analysis of samples made by MPIB; preparing reports

07 preparing media: PDA, BCA, TPC; preparing reports

08 preparing diluent: Ringer; recording microbial analysis results

11 week 4

microbial analysis of samples made by MPIB

12 microbial analysis of samples made by MPIB; preparing media: PDA, BCA, TPC

13 microbial analysis of samples made by MPIB; preparing media: PDA, BCA; recording results


15 microbial analysis of samples made by MPIB; recording results; clean-up lab apparatus

18 week 5

microbial analysis of samples from Lee;

19 microbial analysis of samples from Lee; preparing media: PDA, BCA, TPC

20 microbial analysis of samples from Lee;

21 preparing media: PDA, BCA, TPC; preparing diluent: Ringer; recording results

22 microbial analysis of samples from Lee; recording results; clean-up lab

25 week 6

recording results; preparing media: TPC, PDA; preparing reports

26 preparing 0.5M NaOH; learn how to use Petrifilm™; recording results; preparing reports

27 preparing reports; clean-up lab; making pineapple cookies

28 preparing reports; making pineapple jams


13

01 week 7

field trip to Lee Pineapple Co Pte Ltd factory; acidity analysis of various pineapple canned products

02 grading analysis of various pineapple canned products; preparing reports

03 microbial analysis of samples from Shamu & QC; preparing media: PDA, BCA, TPC

04 grading analysis of various pineapple canned products; preparing reports

05 microbial analysis of samples from Shamu; preparing reports; clean-up lab

08 week 8

attending seminar Method Validation in Analytical Chemistry; recording results; clean-up lab

09 microbial analysis of samples from Ayam Brand & Cheung; preparing media: PDA, BCA; clean-up lab

10 preparing lauryl sulphate broth; clean-up lab apparatus

11 participate in Method Verification of Microbiological Methods

12 recording results; preparing reports

15 week 9

16


18 preparing reports; preparing media: PDA, BCA, TPC; clean-up lab apparatus

19 microbial analysis of samples from Ctron; clean-up lab

22 week 10

microbial analysis of samples from Josa; preparing media: PDA, BCA, TPC; preparing diluent: Ringer

23 microbial analysis of samples from Salija; recording results; clean-up lab

24 preparing media: BCA, PDA, TPC; preparing diluent: Ringer; recording results

25 recording results

26

14

01 week 11

preparing media; preparing lauryl sulphate broth; recording results

02 microbial analysis of samples from Al Rauzah; clean-up lab

03 microbial analysis of samples from Aza Pine; preparing media; clean-up lab


05

08 week 12

preparing reports

09 microbial analysis of samples from Al Rauzah

10 microbial analysis of samples from Al Rauzah

11 preparing media; clean-up lab

12 microbial analysis of samples from Maqh Halwa & SHM Global

15 week 13

microbial analysis of samples from Maqh; clean up lab

16 microbial analysis of samples from Maqh;

17 preparing media; preparing reports

18 preparing media; preparing reports; recording results

19 preparing reports; recording results

22 week 14

microbial analysis of samples from Maqh

23 microbial analysis of samples from Aza Pine

24 microbial analysis of samples from Aza Pine

25 preparing media

26 preparing reports; clean-up lab

29 week 15

preparing reports



01&02april preparing and submitting the reports

15

CHAPTER 4

ACTIVITIES

4.1 CHEMISTRY LABORATORY

Food chemistry analysis was run to ensure every pineapple-based product conforms Food

Act 1983. Some of the main activities in chemical laboratory are as below:

Detection of preservative in canned products and controlling for increasing of

preservative level in SMI (Small Medium Industries) products.

Run the Proximate test to SMI products.

Detection of metal contamination in canned products especially migration tin test.

4.1.1 Determination of Moisture Content (MC) in Processed Pineapple Products

Introduction

Moisture content is one of the most commonly measured properties of food materials. It is

important to food scientists for a number of different reasons:

Legal and Labeling Requirements. There are legal limits to the maximum or minimum

amount of water that must be present in certain types of food.

Economic. The cost of many foods depends on the amount of water they contain -

water is an inexpensive ingredient, and manufacturers often try to incorporate as much

as possible in a food, without exceeding some maximum legal requirement.

Microbial Stability. The propensity of microorganisms to grow in foods depends on their

water content. For this reason many foods are dried below some critical moisture

content.

Food Quality. The texture, taste, appearance and stability of foods depend on the

amount of water they contain.

Food Processing Operations. Knowledge of the moisture content is often necessary to

predict the behaviour of foods during processing, e.g. mixing, drying, flow through a

pipe or packaging.

It is therefore important for food scientists to be able to reliably measure moisture

contents. A number of analytical techniques have been developed for this purpose, which

16

vary in their accuracy, cost, speed, sensitivity, specificity, ease of operation, etc. The choice

of an analytical procedure for a particular application depends on the nature of the food

being analysed and the reason the information is needed.

MC in this experiment was expressed as a percentage of the wet weight of the material.

Objective

To determine MC in processed pineapple products

Materials

Processed pineapple products: Sos Nanas Salija, Sos Nanas Pedas Al Barkah Enterprise, and

Kordial Nanas Mastuti; porcelain dish; desiccator; digital weighting machine; oven.

Methodology

Three porcelain dishes were dried in oven at 105°C overnight. The next day, before weight

was measured, the dishes were put in desiccator (Figure 4.1) for several minutes to ensure it

attains room temperature. The dishes were weight several times for every 3 hours until

consistent readings were obtained. The following amount of samples was inserted into

three porcelain dished respectively: 10g of Sos Nanas Salija, 10g of Sos Nanas Pedas Al

Barkah Enterprise, and 5g Kordial Nanas Mastuti (Figure 4.2). Then the dishes were put into

the oven at 105°C overnight. The next day, the dishes filled with samples were weight

several times for every 3 hours until consistent readings were obtained. Results recorded.

% MC = weight of moisture X 100% weight of sample

17

Figure 4.1: Dishes were dried in the desiccator

Figure 4.2: Samples were weighted

18

Results and Discussion

Sample Ref. No. Weight of

Dish (g)

Weight of Sample

(g)

Final Reading

(g)

Weight of Moisture

(g) % MC

Sos Nanas Salija 21.66 9.99 24.75 3.09 33.99

Sos Nanas Pedas

Al Barkah 20.36 10.03 23.76 3.40 33.90

Kordial Nanas Mastuti

22.58 10.14 28.43 5.85 57.69

Level of moisture content in Kordial Nanas Mastuti is high due to its nature that is liquid and

intrinsically a concentrated pineapple juice. Sauce (Sos Nanas Salija and Sos Nanas Pedas Al

Barkah) in the other hand, is semi-solid - partly due to boiling or high-pressure treatment

during production, where some of water content was removed.

Food Act 1983 (amended 1985) and Food Regulation 1985 does not specify acceptable level

of moisture content in pineapple sauces and cordials. Oven drying process was considered

standard in industry and has the accuracy of a few tenth of one percent (Kraszewski, 1991).

Conclusion

Objective of this experiment was reached.

Reference

Kraszewski, A.W. 1991. Microwave Aquametry – Needs and Perspectives. IEEE Transactions of Microwave Theory and Techniques. 39(5): 828-835.

19

4.1.2 Determination of Ash in Processed Pineapple Products

Introduction

The ash of foodstuff is the organic residue (such as Ca, Na, Cl and K) remaining after the

organic matter has been burnt away. Hence, ash content can be determined by incinerating

a known quantity of foodstuff, previously dried until constant weight is obtained. Ashing

should be done at temperature exceeding 550°C, at which inorganic salt like alkali chlorides

will volatilize. Moreover, a portion of the ash will fuse and enclose some carbon, preventing

them from being ignited. Continuous heating of sample ensures final and constant weight

was obtained.

Analytical techniques for providing information about the total mineral content are based

on the fact that the minerals (the “analyte”) can be distinguished from all the other

components (the “matrix”) within a food in some measurable way. The most widely used

methods are based on the fact that minerals are not destroyed by heating, and that they

have a low volatility compared to other food components. The three main types of

analytical procedure used to determine the ash content of foods are based on this principle:

dry ashing, wet ashing and low temperature plasma dry ashing. The method chosen for a

particular analysis depends on the reason for carrying out the analys is, the type of food

analyzed and the equipment available. Ashing may also be used as the first step in preparing

samples for analysis of specific minerals, by atomic spectroscopy or the various traditional

methods described below. Ash contents of fresh foods rarely exceed 5%, although some

processed foods can have ash contents as high as 12%, e.g., dried beef.

Objective

To obtain ash content in processed pineapple products

Materials

Processed pineapple products: Sos Nanas Salija, Sos Nanas Pedas Al Barkah Enterprise and

Kordial Nanas Mastuti; porcelain dish; desiccator; digital weighting machine; oven, Bunsen

burner.

20

Methodology

Three porcelain dishes were dried in oven at 105°C overnight. The next day, before weight

was measured, the dishes were put in desiccator for several minutes to ensure it attains

room temperature. The dishes were weight several times for every 3 hours until consistent

readings were obtained. The following amount of samples was inserted into three porcelain

dished respectively: 10g of Sos Nanas Salija, 10g of Sos Nanas Pedas Al Barkah Enterprise,

and 5g Kordial Nanas Mastuti. Samples were gently heated over the Bunsen burner until it

stops fuming. The samples were then transferred into muffle furnace at 550°C until greyish

or whitish ashes were obtained. The dishes were cooled in the desiccator and weighted

soon after it had attained room temperature. The samples were weighted several times

until constant reading was obtained. Results recorded.

% ash content = weight of ash X 100% weight of sample


Sample Ref. No. Weight of

Dish

(g)

Weight of Sample

(g)

Final Reading

(g)

Weight of ash

(g)

% ash content

Sos Nanas Salija 21.42 5.08 21.58 0.16 3.15

Sos Nanas Pedas

Al Barkah 19.20 5.12 19.35 0.15 2.93

Kordial Nanas Mastuti

20.95 5.02 20.96 0.01 0.20

Dry ashing method was used in this experiment. Ash content varies on different products;

mainly influenced by the mineral contents of the fresh fruits used and the manufacturing

processes. Food Act 1983 (amended 1985) and Food Regulation 1985 does not specify

acceptable level of ash content in pineapple sauces and cordials. Due to its nature that are

semi solid, ash content of the sauce will be higher than cordials and juices.

21

Research by Camara et al. (1994) indicated ash content of fresh pineapple juices is between

0.163% and 0.414%. Fresh pineapple juices are high with K (average 96.68mg/100mL), Ca

(14.59mg/100mL) and Mg (13.36mg/100mL). Other minerals traced in pineapple juices are

Na, P, Fe, Mn and Zn. However, amount of these minerals as well as the ash content are

slightly lower in processed pineapple products including sauces and cordials.

Conclusion


Reference

Camara, M., Diez, C., and Torija, E. 1994. Chemical Characterization of Pineapple Juices and Nectars: Principal Component Analysis. Food Chemistry. 54(1): 93-100.

22

4.1.3 Determining pH Value using Universal pH Indicator

Introduction

Universal pH indicator (Figure 4.3) is a pH indicator that ranges from the number 1-14 (on

the pH chart); to indicate the acidity or basicity of solutions. A universal indicator typically

composed of water, methanol, propanol, phenolphthalein sodium salt, methyl red,

bromothymol blue monosodium salt and thymol blue monosodium salt.

Figure 4.3: Universal pH indicator

The colours that indicate the pH of a solution, after adding a universal indicator are:

pH range Description Colour

0-3 Strong acid Red

3-6 Acid Orange/yellow

7 Neutral Green

8-11 Base Blue

11-14 Strong base Purple

Wide range of pH test papers with distinct colours for each pH from 1 to 14 is available.

Colour matching charts are supplied with the specific test strips. In this experiment pH

indicator strips in Figure A are used.

23

Materials

Pineapple processed products (sauces, jams, cordial and canned products) and/or fresh

pineapple; pH indicator strips.

Methodology

Approximately 5g of processed pineapple products were taken. For fresh pineapple, it was

first made into juices and approximately 10mL of juice will be used. Products were stirred

well and the pH indicator strips are then dipped and left for a minute. The colour changes in

the pH indicator strips are compared with the colour matching indicator provided to

determine the pH value of the sample. The readings are repeated three times and average

are calculated and recorded down. Aseptic measures applied throughout the process.

Reference

http://en.wikipedia.org/wiki/Universal_indicator (170210)

24

4.1.4 Determination of Acidity Level Using Titration Method

Introduction

Titration is a common laboratory method of quantitative chemical analysis that is used to

determine the unknown concentration of a known reactant. Because volume measurements

play a key role in titration, it is also known as volumetric analysis. A reagent, called the

titrant or titrator, of a known concentration (a standard solution) and volume is used to

react with a solution of the analyte or titrant, whose concentration is not known. Using a

calibrated burette to add the titrant, it is possible to determine the exact amount that has

been consumed when the endpoint is reached. The endpoint is the point at which the

titration is complete, as determined by an indicator This is ideally the same volume as the

equivalence point the volume of added titrant at which the number of moles of titrant is

equal to the number of moles of analyte, or some multiple thereof (as in polyprotic acids). In

the classic strong acid-strong base titration, the endpoint of a titration is the point at which

the pH of the reactant is just about equal to 7, and often when the solution permanently

changes colour due to an indicator. There are however many different types of titrations

Many methods can be used to indicate the endpoint of a reaction; titrations often use visual

indicators (the reactant mixture changes colour). In this experiment, the simple acid-base

titrations a pH indicator are used, such as phenolphthalein, which becomes pink when a

certain pH (about 8.2) is reached or exceeded. Another example of indicator that can be

used is methyl orange, which is red in acids and yellow in alkali solutions.

Objective

To determine acidity level of processed pineapple products or fresh pineapple using

titration method

Materials

Burette; retort stand; conical flask and measuring cylinder; sodium hydroxide (NaOH) 0.1M

(prepared prior of this experiment); distilled water and processed pineapple products

(sauces, jams, cordials, marmalade and canned products) or fresh pineapple.

25

Methodology

0.1M of sodium hydroxide are prepared prior of this experiment. For cordials and canned

pineapple products (only the syrup are taken), 10mL of samples were taken while for others,

10g. Taken samples were transferred into 250ml conical flask. Two or three drops of

phenolphthalein were added into the conical flask. With constant agitation, conical flask is

titrated with 0.1M sodium hydroxide till the colour of the solution turns into pink. Results

recorded.

Figure 4.4: Titration of the sample

% Acidity = Volume of NaOH X 0.1M X 0.06404 x 100% gram/ml sample


For the purpose of this report, two pineapple sauces and two pineapple jams were tested.

26

Sample/Code NaOH

Initial (mL)

NaOH

Final (mL)

NaOH

Usage (mL)

Calculation

(%) Average

Sauce A QC/IKS20/10

0.0 16.0 16.0 0.17

0.17% 16.0 33.2 17.2 0.18 33.2 47.0 14.0 0.15

Sauce B QC/IKS21/10

47.0 59.4 12.4 0.13 0.13% 59.4 72.6 13.4 0.14

0.0 12.6 12.6 0.13

Jam A

QC/IKS124/10

12.6 22.4 9.8 0.10

0.11% 22.4 33.6 11.2 0.12 33.6 44.2 10.6 0.11

Jam B QC/IKS125/10

44.2 54.6 10.4 0.11 0.11% 54.6 65.8 11.2 0.12

65.8 76.4 10.6 0.11

Pineapple sauces are more acidic compared to pineapple jams. The acidity of pineapple

sauces is not due to the presence of microbes or free organic acids but to vinegar or other

weak acids (as preservatives) typically added as the ingredients of sauces. High

sugar/sorbitol content lowers the acidity of the jams.

Conclusion


Reference

Ranken, M.D. and Kill, R.C. 1997. Food Industries Manual. Blackie Academic and Professional, London, UK.

27

4.2 MICROBIOLOGY LABORATORY

Food safety involves safeguarding food from anything that could harm the health of

consumers. While high standards enables everyone to enjoy their food without illness,

injury or other problems, poor standards can led to all kinds of harms and even death. As

food safety is so important to everyone, food handler has legal obligations for keeping food

safe to eat.

Most cases of food poisoning resulted from presence of large number of pathogenic

bacteria that are living on the food. Other causes of food poisoning including viruses, mould

and yeast, poisonous plant and chemicals or metals.

There are two types of illness linked to food: food poisoning and food-borne disease. Food

poisoning is caused by consuming food contaminated by harmful substances or by harmful

bacteria that are living on the food, while a food-borne disease is caused by consuming food

or water that carries harmful microorganism.

Contamination is presence of something harmful or objectionable in foods which creates a

risk of illness, injury or discomfort. Food contamination is caused by three groups of

contaminants: physical, chemical and microbial properties. Sources of microbial

contaminant including raw food, people, pests and pets, soil and water and food waste.

Microbiological analysis was done to ensure the pineapple products are safe to be

consumed during shelf life of the products.

The incidence of spoilage in canned foods is very low, but when it does occur, it is important

to proceed with the investigation. Abnormalities on can/container usually indicate an

abnormal product. During progressive spoilage, shape of the container may progress from

normal to flipper, to springer, to soft or to hard swell. But it is noteworthy that buckling or

denting, closing while cool, overfilling, or prolonged storage may also cause flipper or

springer.

Microbial spoilage or hydrogen from reaction of acids with the metals of the cans may

produce flipper, springer or swell. Summer temperature and high altitudes accentuate the

28

degree of swelling. Not all microorganisms that grow in canned foods causing can

abnormality.

Spoilage within the can may also result from leakage or under-processing. Leakage occurs

from cans defects, punctures or rough handling. Contaminated cooling water sometimes

enters the interior through pinholes or poor seams. A viable mixed flora or rods and cocci

are indicative of leakage and can be determined by can examination. Under-processing may

occur because of deliberate undercooking to preserve a “fresher product”, fatly retort

operations, excessive contamination for which normally adequate process are insufficient or

accidental by passing retort operations. When the can contains a spoiled product and no vial

microorganism, spoilage may have occurred before processing or the microorganism may

have died during storage.

The parameters for the analysis and simple method to run the microbiological analysis are

as follows:

Microbiological analysis

Purpose Media Organism

Total bacteria count/total plate count

General viable and cultivation of microorganisms

Standard plate count agar (TPC)

All bacteria and microorganism

Moulds and yeasts counting

Cultivation and enumeration of

moulds and yeasts

Potato dextrose agar (PDA)

Moulds and yeasts

Enumeration of Bacillus cereus

For the detection and enumeration of Bacillus cereus

Cereus selective agar base (BCA)

Bacillus cereus

Flat sour bacteria

For the detection of flat-sour thermophiles and mesophiles in food products

Dextrose tryptone broth

Flat sour bacteria

Coliform group (including E.coli)

Detection of coliforms or E.coli

Lauryl sulfate broth Coliforms or E.coli

29

The following specification for microbiological analysis is based on Malaysian Food

Regulation 1985 and Official Method of Analysis AOAC International 17th edition:

Analysis parameter

Minimum limit

Canned Pineapple/ Pineapple Juice

Jam/Marmalade/ Pineapple Sauce

Total bacteria count (TPC: 37°C/48H)

< 1.0 x 102 cfu/g sample < 1.0 x 103 cfu/g sample

Moulds and yeasts counting

(PDA: 30°C/72H)

< 1.0 x 101 cfu/g sample < 1.0 x 102 cfu/g sample

Enumeration of coliform (MPN method,

LST: 37°C/48H) <10 cfu/100 ml sample <10 cfu/100 ml sample

Detection of E.coli (MPN method, BGLB:

44°C/48H)

nil nil

Enumeration of Bacillus cereus

(BCA: 37°C/48H) < 1.0 x 10-1 cfu/g sample < 1.0 x 10-1 cfu/g sample

30

4.2.1 Preparation of Microbial Culture Media

Introduction

Bacillus cereus Selective Agar developed by R. Holbrook and J.M. Anderson for the isolation

and enumeration of Bacillus cereus in foods. It meets the requirements for a medium that is

sufficiently selective to be able to detect small numbers of Bacillus cereus cells and spores in

the presence of large numbers of other food contaminants. The medium is also sufficiently

diagnostic that colonies of Bacillus cereus are readily identified and confirmed by

microscopic examination.

Potato Dextrose Agar (PDA) is recommended by the APHA for plate counts of yeasts and

moulds in the examination of foods and dairy products. It is also used for the stimulation of

sporulation (slide preparations), maintenance of stock cultures of certain dermatophytes

and for differentiation of atypical varieties of dermatophytes by pigment production. PDA is

a fungal media (common organisms that can be cultured on PDA are yeasts such as Candida

albicans and Saccharomyces cerevisiae and moulds such as Aspergillus niger) and does not

contain agar.

Plate Count Agar (PCA) also known as Total Plate Count (TPC); is made according to the

American Public Health Association (APHA) formulation. The composition of plate count

agar may vary, but typically it contains 0.5% peptone, 0.25% yeast extract, 0.1% glucose,

1.5% agar; pH adjusted to neutral at 25°C. They are recommended to assess or to monitor

"total" or viable bacterial growth of a sample and may also be used to determine the

sanitary quality of foods, water and other materials. PCA is not a selective medium. Plate

count broth does not contain agar.

Lauryl Sulphate Broth, which is also known as Lauryl Sulfate Tryptose Broth, is used for the

detection of coliform organisms in materials of sanitary importance. Peptone (the main

component) provides essential growth substances, such as nitrogen and carbon compounds,

sulfur and trace ingredients. The potassium phosphates provide buffering capacity. Sodium

chloride maintains osmotic equilibrium. Lactose provides a source of fermentable

31

carbohydrate for coliform organisms. The fermentation of lactose with gas formation is a

presumptive test for coliforms.

Brilliant Green Bile Broth (or Brilliant Green Lactose Bile Broth) is used for the detection of

coliform organisms in foods, dairy products, water and wastewater, as well as in other

materials of sanitary importance. Brilliant Green Bile Broth contains two inhibitors of both

gram-positive and selected gram-negative organisms: i.e. oxgall and brilliant green dye.

Organisms, primarily coliforms, which are resistant to the action of the inhibitors and which

ferment the lactose, are able to replicate in this medium. Fermentation is detected by gas

production. Gas production within 48 ± 3 hours is considered positive evidence of

fermentation by coliform bacilli.

Materials

Plate count agar powder, potato dextrose agar powder, Bacillus cereus selective agar

powder, lauryl sulphate broth powder, Brilliant Green bile broth powder, 1000mL and

600mL beakers, screw cap test tube, Durham’s tube, spatulas, hot plate/magnetic stirrer,

digital weighting machine, sterile distilled water, pH meter, 0.5M NaOH, 0.5M HCL, 1000mL

Schott bottles.

Methodology

Bacillus cereus Selective Agar

47.8g of Bacillus cereus selective agar powder (Figure A) was dissolved in a litre of sterile

distilled water on the hot plate. pH of the solution was adjusted to 7.2 ± 0.2 by adding NaOH

or HCL and was immediately transferred into the Schott bottle to be autoclaved at 121°C for

15 minutes. Prepared medium was stored in 4°C chiller.

Potato Dextrose Agar

39.0g of potato dextrose agar powder was dissolved in a litre of sterile distilled water on the

hot plate (Figure B). pH of the solution was adjusted to 5.6 ± 0.2 by adding NaOH or HCL and

was immediately transferred into the Schott bottle to be autoclaved at 121°C for 15

minutes. Prepared medium was stored in 4°C chiller.

32

Plate Count Agar or Total Plate Count

22.5g of plant count agar powder was dissolved in a litre of sterile distilled water on the hot

plate. pH of the solution was adjusted to 7.0 ± 0.2 by adding NaOH or HCL and was

immediately transferred into the Schott bottle to be autoclaved at 121°C for 15 minutes

(Figure C). Prepared medium was stored in 4°C chiller.

Lauryl Sulphate Broth

17.8g of lauryl sulphate broth powder was dissolved in 500mL of sterile distilled water on

the hot plate. pH of the solution was adjusted to 6.8 ± 0.2 by adding NaOH or HCL. Next, it

was evenly distributed (9mL) into screw cap test tubes filled with Durham’s tube. The tubes

were then autoclaved at 121°C for 15 minutes. Prepared medium was stored in 4°C chiller.

Brilliant Green Bile Broth

20.0g of Brilliant Green bile broth powder was dissolved in 500mL of sterile distilled water

on the hot plate. pH of the solution was adjusted to 7.4 ± 0.2 by adding NaOH or HCL. Next,

it was evenly distributed (9mL) into screw cap test tubes filled with Durham’s tube. The

tubes were then autoclaved at 121°C for 15 minutes. Prepared medium was stored in 4°C

chiller.

The recommended shelf-life of prepared culture media varies considerably. Screw-capped

bottles of nutrient broth and agar can be stored for 6 months at low ambient temperature

(12-16°C). It is important to store all media away from light.

Aseptic methods applied in all procedures.

33

Figure 4.5 Figure 4.6 Figure 4.7

Powders of microbial culture media were first weighted (BCA shown in Figure 4.5) then dissolved in sterile distilled water on the hot plate (Figure 4.6 shows PDA). After pH was

adjusted, medium were ready to be transferred (TPC shown in Figure 4.7) into Schott bottles for autoclaving followed by storage in the chiller.

References

http://www.bd.com/ds/technicalCenter/inserts/Plate_Count_Agar_Standard_Methods_Agar.pdf (080110) http://www.bd.com/ds/technicalCenter/inserts/Potato_Dextrose_Agar.pdf (080110) http://www.oxoid.com/UK/blue/prod_detail/prod_detail.asp?pr=CM0617&org=9&c=UK&lang=EN (080110) http://www.bd.com/ds/technicalCenter/inserts/Lauryl_Tryptose_Broth.pdf (080110)

34

4.2.2 Preparation of Ringer Solution, Food Homogenate, and Dilution Series

Introduction

Ringer solution is an aqueous solution containing the chlorides of sodium and potassium

and calcium that is isotonic to animal tissues; used to correct dehydration and (in

physiological experiments) as a medium for in vitro preparations. This solution was invented

by Sydney Ringer - she discovered this solution keeps an isolated frog heart beating for a

longer period of time (Beck, 2000). However, according to Frank (1992), it may not optimal

for microbiological purposes. He suggested 0.1% casein peptone (tryptically digested),

0.85% NaCl and pH 0.7 after sterilization.

Stomaching is acceptable as an alternative to blending in preparing the food sample

homogenate (Ito and Downes, 2001). But according to data presented by Andrews et al.

(1978) on 30 types of foods tested, the efficiency of the stomachers varies according to the

type of food being examined. Since most of pineapple products tested is either in liquid or

semi-solid form, stomaching is the most feasible way to make food homogenate.

A serial dilution is simply a series of simple dilutions which amplifies the dilution factor

quickly beginning with a small initial quantity of material (i.e. bacterial culture, a chemical,

orange juice, etc.). The source of dilution material for each step comes from the diluted

material of the previous. In a serial dilution, the total dilution factor at any point is the

product of the individual dilution factors in each step up to it.

Materials

Stomacher, Stomacher bags, digital weighting machine, shaker, magnetic stirrer, pH meter,

pipette (1-10mL), test tube, universal bottles, 250mL Schott bottles, Ringer solution tablets,

alcohol (for swabbing), 0.5M NaOH, 0.5M HCL, and processed pineapple products such as

sauces, cordial, or canned products. Optional: can opener, knife, spatula, and forceps.

35

Methodology

Preparing Diluent Solution - Ringer Solution

Two Ringer tablets were diluted in a litre of sterile distilled water by using magnetic stirrer.

pH was then adjusted to 7.0 ± 0.2 by adding NaOH or HCL. The solution was then distributed

into Schott bottles (225mL per bottle) and universal bottles (9mL per bottle) (Figure 4.8),

before autoclaved at 121°C for 15 minutes. Ringer solution was then stored in 4°C chiller.

Figure 4.8: Ringer solution was transferred into universal bottles

Preparing Food Homogenate

Twenty-five grams of sample was transferred into the Stomacher bag. For canned pineapple

products (Figure 4.9), a few slices of pineapple were first cut into smaller pieces up to 16g

and then the syrup was added to make up 25g. Next, 225mL diluent solution (Ringer

solution) prepared earlier in the Schott bottle was added. The bag was then put in

Stomacher for two minutes homogenation process.

Figure 4.9: Canned pineapple products

37

Dilution Series

After two minutes, food homogenate ready to be used. By using pipette, one millilitre of

food homogenate was transferred into a universal bottle containing 9mL of Ringer solution

and labelled as 10-2 (or Dilution 2; 10-1 is Dilution 1 which is the food homogenate). Content

of the bottle was then mixed using shaker for approximately 10 seconds. One millilitre of

10-2 was pipetted into a new universal bottle containing 9mL of Ringer solution to make 10 -3

dilution. Again, content of the bottle was mixed using shaker for approximately 10 seconds.

Similar processes can be repeated if more dilution series are needed.

All processes were done in laminar airflow and aseptic methods applied.

References

Andrews, W.H., Wilson, C.R., Poelma, P.L., Romero, A., Rude, R.A., Duran, A.P., McClure, F.D. and Gentile, D.E. 1978. Usefulness of the Stomacher in a Microbiological Regulatory Laboratory. Applied Environmental Microbiology. 35(1): 89–93.

Beck, R.W. 2000. A Chronology of Microbiology in Historical Context. ASM Press,

Washington, USA. Frank, H.K. 1992. Dictionary of Food Microbiology. Behr’s Verlag, Hamburg, Germany. Ito, K. and Downes, F.P. 2001. Compendium of Methods for the Microbiological Examination

of Foods. American Public Health Association, Washington, USA. http://abacus.bates.edu/~ganderso/biology/resources/dilutions.html (080110)

38

4.2.3 Microbial Identification and Enumeration using Pour Plate Method

Objective

To identify availability and quantity of various microbes in different types of microbial

culture media.

Materials

Micropipette (100-1000µL), consumable petri dishes, Bunsen burner, shaker, incubator 25°C

and incubator 37°C. The following materials were prepared prior of this experiment:

universal bottles filled with Ringer solution; food homogenate of canned pineapple slices

Lee Pineapple Co. Pte. Ltd. - reference number L34/34, L60/60, L96/96, and L101/102;

microbial culture media: BCA, PDA, TPC and lauryl sulphate broth.

Methodology

Consumable petri dishes were first labelled as follows:

L34 P-1 3.

…where L34 represent sample reference number; P-1 referring to medium-dilution series:

P-1 is PDA and Dilution 1 (10-1), P-2 is PDA and Dilution 2 (10-2), and so on (BCA = B; TPC = T);

while 3. loosely refers to experiment date (January 3rd). Similar labelling methods applied on

screw cap test tubes (filled with lauryl sulphate broth) as well. Three dilution series are

made for all four samples tested.

As the serial dilutions of the materials tested are prepared, 1mL volume are transferred into

the petri dishes and mixed with liquefied medium as labelled. Petri dishes filled with TPC

and BCA medium were then incubated in incubator 37°C for 3-4 days while PDA were

incubated for 4-5 days in incubator 25°C.

Colonies are formed both on surface and in the depth of the medium. The count is

calculated from the mean count of a number of plates. For lauryl sulphate broth in screw

39

cap test tubes, medium turbidity and presence of bubbles were observed. All processes

were done in laminar airflow and aseptic methods applied.


Figure 4.10: Petri dishes after several days of incubation. Plate with numerous microbial

growth showed changes in colour

40

Figure 4.11: Colonies formed several days after incubation. Presence of microbes in Dilution

2 (10-2) and Dilution 3 (10-3) was considered insignificant if: a) Dilution 1 (10-1) does not exhibit any microbial growth, b) number of colonies is larger than the previous dilution series

BCA

Sample 10-1 10-2 10-3

L34/34 < 1.0 x 10-1 < 1.0 x 10-2 < 1.0 x 10-3

L60/60 < 1.0 x 10-1 < 1.0 x 10-2 < 1.0 x 10-3

L96/96 < 1.0 x 10-1 < 1.0 x 10-2 < 1.0 x 10-3

L101/102 < 1.0 x 10-1 < 1.0 x 10-2 < 1.0 x 10-3

No evident amount of Bacillus cereus identified in all four samples tested.

PDA

Sample 10-1 10-2 10-3

L34/34 < 1.0 x 10-1 < 1.0 x 10-2 < 1.0 x 10-3

L60/60 < 1.0 x 10-1 < 1.0 x 10-2 < 1.0 x 10-3

L96/96 < 1.0 x 10-1 < 1.0 x 10-2 < 1.0 x 10-3

L101/102 < 1.0 x 10-1 < 1.0 x 10-2 < 1.0 x 10-3

No evident amount of yeast or moulds identified in all four samples tested.

41

TPC

Sample 10-1 10-2 10-3

L34/34 < 1.0 x 10-1 < 1.0 x 10-2 < 1.0 x 10-3

L60/60 < 1.0 x 10-1 < 1.0 x 10-2 < 1.0 x 10-3

L96/96 < 1.0 x 10-1 < 1.0 x 10-2 < 1.0 x 10-3

L101/102 < 1.0 x 10-1 < 1.0 x 10-2 < 1.0 x 10-3

No evident amount of bacteria identified in all four samples tested.

Lauryl Sulphate Broth

Sample 10-1 10-2 10-3

L34/34 nil nil nil

L60/60 nil nil nil

L96/96 nil nil nil

L101/102 nil nil nil

No evident amount of coliforms or E. coli identified in all four samples tested.

Conclusion


42

4.2.4 The Use of 3M™ Petrifilm™ in Identification of E. coli/Coliform, Aerobic Microbes

and Yeast and Mould. .

Introduction

The 3M™ Petrifilm™ E. coli/Coliform Count (EC) Plate is a sample-ready-culture-medium

system which contains Violet Red Bile (VRB) nutrients, a cold-water-soluble gelling agent, an

indicator of glucuronidase activity, 5-bromo-4-chloro-3-indolyl-b-D-glucuronide (BCIG) and a

tetrazolium indicator that facilitates colony enumeration. Petrifilm EC plates are used for

the enumeration of E. coli or coliform in the food and beverage industries. Petrifilm EC plate

components are decontaminated though not sterilized.

The 3M™ Petrifilm™ Aerobic Count (AC) Plate is a sample-ready-culture-medium system

which contains Standard Methods nutrients, a cold-water-soluble gelling agent and a

tetrazolium indicator that facilitates colony enumeration. Petrifilm AC plates are used for

the enumeration of aerobic bacteria in the food and beverage industries. Petrifilm AC plate

components are decontaminated though not sterilized.

The 3M™ Petrifilm™ Yeast and Mould (YM) Count Plate is a sample-ready culture medium

system which contains nutrients supplemented with antibiotics, a cold-water-soluble gelling

agent, and an indicator that facilitates yeast and mould enumeration. Petrifilm YM plates

are used for the enumeration of yeast and mould in the food and beverage industries.

Petrifilm YM plate components are decontaminated though not sterilized.

The use of 3M™ Petrifilm™ is convenient especially when fast results are needed and there

are limited spaces in incubators, since the petrifilm is a small and thin layer of paper.

Petrifilm plates are designed to be as accurate as conventional plating methods. However, it

is very expensive.

Materials

3M™ Petrifilm™ E. coli/Coliform Count (EC) Plate, 3M™ Petrifilm™ Aerobic Count (AC) Plate,

The 3M™ Petrifilm™ Yeast and Mould (YM) Count Plate, food homogenate (prepared prior

of this experiment)

43

Methodology

3M™ Petrifilm™ E. coli/Coliform Count (EC) Plate

Petrifilm EC plate was put on a flat, level surface. Top film was lifted and at the same time,

1mL of sample suspension was dispensed onto the centre of bottom film (Figure 4.12). The

top film was then rolled onto the sample to prevent air bubbles. Plastic s preader with the

flat side was placed down on the centre of the plate. It was then pressed gently on the

centre to distribute the sample over the entire plate growth area before the gel is formed.

Several minutes after the gel was formed, plate was incubated in a horizontal position.

Figure 4.12: 1mL of food homogenate was dispensed onto the centre of bottom film.

3M™ Petrifilm™ Aerobic Count (AC) Plate

Petrifilm AC plate was put on a flat, level surface. Top film was lifted and at the same time,

1mL of sample suspension was dispensed onto the centre of bottom film. The top film was

then dropped onto the sample. Plastic spreader with the recessed side was placed down on

the centre of the plate. It was then pressed gently on the centre to distribute the sample

over the entire plate growth area before the gel is formed (Figure 4.13). Several minutes

after the gel was formed, plate was incubated in a horizontal position.

44

Figure 4.13: Plastic spreader was used to evenly distributing the sample throughout the petrifilm.

3M™ Petrifilm™ Yeast and Mould (YM) Count Plate

Petrifilm YM plate was put on a flat, level surface. Top film was lifted and at the same time,

1mL of sample suspension was dispensed onto the centre of bottom film. The top film was

then dropped onto the sample. Plastic spreader with the recessed side was placed down on

the centre of the plate. It was then pressed gently on the centre to distribute the sample

over the entire plate growth area before the gel is formed. Several minutes after the gel was

formed, plate was incubated in a horizontal position.

All processes were done in laminar airflow and aseptic methods applied.

Reference

Manuals of 3M™ Petrifilm™ Aerobic Count (AC) Plate, 3M™ Petrifilm™ Yeast and Mould (YM) Count Plate and 3M™ Petrifilm™ E. coli/Coliform Count (EC) Plate printed by 3M (2008)

http://en.wikipedia.org/wiki/Petrifilm (260110)

45

4.3 GRADING LABORATORY

Figure 4.14: Canned pineapple products

MPIB accepts 30 canned pineapple products every week from the registered factory. The

sample taken from an inspector from a cannery shall be grouped, examined and tested.

Every canned pineapple is graded continuously start from “Fixed Standard” till “Quality

Standard” until finish based on grade whether it is “Fancy”, “Canadian” and “Choice”.

Grading analysis is done to ensure the quality of canned pineapple product based on “Fixed

Standard” and “Quality Standard” parameter.

Following are the parameter analysis:

“Fixed Standard” “Quality Standard”

Net Weight

Vacuum Headspace

Syrup Strength Number of Pieces Drained Weight

Depth of Color

Uniformity of Color Uniformity of Cut Absence of Defect

Texture Flavor

Clarity of Medium

46

4.4 FOOD PROCESSING LABORATORY

4.4.1 Development of Less-Sugar Pineapple Jam

Introduction

Seven grams of less-sugar jams or fruit spread will have about 8 calories per teaspoon,

compared with the 16 calories of full-sugar jams/spreads (Schmidt, 2003). As an energy

source, sorbitol (sugar replacer in this experiment) was absorbed slowly and incompletely,

and requires little or no insulin for metabolism. That’s why it has special importance for

people suffering from adiposity and pancreatic diabetes.

Sweetness of sorbitol varies from 25 percent to 100 percent as sweet as sugar. They also

aren’t cavity-promoting either. However it costs almost twice the price of sugar (Duyff,

2006)

Pineapple contains little or no pectin so pectin must be added when making jam. Pineapples

contain the enzyme bromelain, which is a proteolytic enzyme that breaks down proteins.

This can cause problems for operators’ hands which are in contact with the juice for long

periods. During cutting operations, gloves should therefore be worn and washed each day.

According to Food Act 1983 and Food Regulation 1985, jams may contain permitted

preservative, colouring, flavouring and food conditioner. Jams must also contain not less

than 35% fruit. Citric acid is not a preservative; it is added to adjust the pH. Jams give a gel

when there is the correct ratio of pectin to water and the pH is between 2.5-3.45. The

optimum pH to give a good gel is pH 3.0.

Objective

To develop less-sugar pineapple jams that maintains natural taste of pineapple and has

favourable attributes as regular jams.

47

Materials

Pineapple cultivar Josaphine, sorbitol, pectin, citric acid, potassium sorbate, purified water.

Other apparatus: jam bottles, pH paper, stove and pot (to sterilize jam bottles), blender.

Methodology

Two formulations of less- sugar pineapple jams were developed:

Formulation A

Pineapple 350.0g (35%) Sorbitol 530.0mL

Pectin 5.0g Citric acid 3.5g

Potassium sorbate 2.5g Water 101.5mL

Formulation B

Pineapple 430.0g (45%) Sorbitol 530.0mL Pectin 36.65g

Citric acid 3.5g

Potassium sorbate 0.25g Water -

Pineapple pieces (in Formulation A), already made into fruit pulp, was slowly boiled with

water for approximately 10 minutes. For Formulation B, pineapple fruit pulp was warmed

for several minutes. With constant agitation, sugar/sorbitol were gradually added and

heating temperature was closely monitored to be around 40-50°C. After all sugar/sorbitol

were added, citric acid (pH was adjusted to 3), pectin and potassium sorbate were added.

The “paste” was continuously stirred for several minutes, and then was let cool for several

minutes before it was transferred into jam bottles.


Jams of Formulation A (final weight: 500g/2 jars) are little bit sloppy and thin. This may due

to high water content and lesser amount of pectin, known as thickening agent and stabilizer.

It is also not very sweet. It is light brown in colour.

48

Figure 4.15: Jam of Formulation B

Jams of Formulation B (final weight: 500g/2 jars) are fully solidified (due to higher amount of

pectin used) and light yellow in colour. It is sweeter than Formulation A as higher amount of

pineapple were used and no water added. This also resulted in relatively strong pineapple

flavour and odour which may not good for the shelf life and consumer preferences to the

product.

Conclusion

Objective partially reached: Formulation A produced undesirable product characteristics

while relatively strong pineapple flavour and odour produced by Formulation B may have

impact in its marketability and shelf life. Further research needed.

References

Schmidt, A. 2003. Chef’s Book of Formulas, Yields and Sizes. John Wiley & Sons, New Jersey, USA.

Duyff, R.L. 2006. American Dietetic Association Complete Food and Nutrition Guide . John

Wiley & Sons, New Jersey, USA.

49

4.4.2 Development of High-Fibre Pineapple Cookies

Introduction

Malaysian eats a lot of refined foods such as white rice and flour. These foods do not

contain much fibre, and so many people suffer from health problems such as constipation.

Pineapple contains fibre. Fibre is needed to help the intestines and bowels work properly.

Eating foods high in fibre, such as vegetables and fruits, gives the body the fibre it needs.

Objective

To develop high-fibre pineapple cookies that maintains natural taste of pineapple, crunchy,

and has favourable attributes as regular pineapple cookies.

Materials

Butter, sugar, salt, egg, pineapple flavouring, flour, baking soda, blended and dried

pineapple pulp (prepared prior of this experiment). Other apparatus: oven, bowl,

mixer/blender.

Methodology

Ingredients were weighted:

Ingredient Mass (g)

Butter 120.0g

Sugar 140.0g Salt 2.5g Egg 53.0g (an egg)

Pineapple flavouring 1.0g Flour 300.0g

Baking soda 9.0g Dried pineapple fibre 20.0g

Butter, sugar and salt were mixed in the bowl using mixer/blender, followed by egg and

pineapple flavouring. With constant stirring, flour, baking soda and pineapple pulp were

added. Dough produced then shaped into cookie form and were baked in oven at 180-200°C

for 15-20 minutes.

50

Result and Discussion

Figure 4.16: Cookies are golden yellow in colour, sweet and crunchy.

Conclusion


Reference

http://www.fao.org/wairdocs/x5425e/x5425e0a.htm (040210)

51

CHAPTER 5

SUGGESTION AND RECOMMENDATION

Based on my 15 weeks experience, I’ve concluded that Product Development and

Downstreaming Division of Malaysian Pineapple Industry Board (MPIB) are on the right track

achieving their short and long term goals; provided that they continues to cater client’s

request on the timely manner, consistently improve workflow efficiency by optimizing

the usage of information and communication technology (ICT) and currently available

laboratory hardware, and strengthening knowledge and skills of its members through

professional consultation or training programme.

52

CHAPTER 6

CONCLUSION

During 15 weeks of industrial training at MPIB, I have learned a lot of things that

prepared me with working experiences such as how microbiology laboratory operates, how

to do chemical analysis and how to grade canned pineapple products based on rules and

regulation in Food Act (1983) and Food Regulation (1985). All analysis were run to ensure

locally-distributed or exported pineapple products are safe and in good condition.

Moreover, I also had given an opportunity to visit the pineapple farm at Nilai and

Malaysia’s biggest canned pineapple manufacturer, Lee Pineapple Co Pte. Ltd. - both

receives advice, consultation and distribution assistance from the MPIB. I’ve also taken part

in mini seminar of method validation in chemistry and microbiology analysis .

I also learned how to work as a team and other practical and real-world situation of

which are not taught in the classroom.

53

Josapine model farm at Nilai, Negeri Sembilan.

54

Lee Pineapple office

Lorries were weighed at the cannery gate

Grader machine Grader machine viewed from left

Pineapple separated according to sizes.

55

Fruits are peeled and cored using peeling machine

Fruit cutting done by machines

...filled into cans

...filled with syrup

...pass through steam exhauster

56

Cans are sealed by machine with the capacity of 60 to 65 cans per

minute

Sealed cans are pasteurized, cooled and dried in the cooker-

cooler dryer unit

Final products should be stored at 28-30°C for 2 weeks to ensure the

quality before delivery

internship report - malaysian pineapple industry board (mpib)

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