Food safety evaluation on commercially fermented food-bread

Nur Syazanna Hadenan, (2013) Food safety evaluation on commercially fermented food-bread. [Undergraduate Final Year Project Report] (Submitted)

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Abstract

Issue on fermented food has been circulated around about the safety of the foods. Fermented foods has biochemical change due to the microorganism's actions. The characteristics of five different commercially bread has been tested in physical. chemical and microbial analysis. Bread A has the highest score in the sensory analysis based on the appearance, direct touch and oral. Meanwhile Bread E has the lowest average in the sensory analysis. In chemical analysis, all of the pH reading for all five breads are in the range of 5.0 to 6.2 which is considered as safe. Meanwhile the range for moisture content is around 29.2 % to 37.0 %. The range for sodium to be consumed daily is 2000 mg which all the breads have the lower ranges. For the lead and cadmium ranges, all of the bread's samples are in the safe ranges of 0.01 mg/kg to 0.04 mg/kg for lead, and less than 0.03 mg/kg for cadmium. In the microbial analysis. all of the samples showing microbial population between 2.01 x 10⁴ cfu/ml to 2.81 x 10⁴ cfu/ml and followed by microorganism identifications using gram staining technique which gram negative bacteria have been identified. All of the brands of bread have been identified to be in a safe range to be consumed.

Item Type: Undergraduate Final Year Project Report
Faculty: Faculty of Agro - Based Industry
Depositing User: En. Wahyudi Yusra Zulfin
Date Deposited: 28 Apr 2015 12:37
Last Modified: 16 Feb 2017 02:12
URI: http://umkeprints.umk.edu.my/id/eprint/3569
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