UNIVERSITI KUALA LUMPUR MARKS

MALAYSIAN INSTITUTE OF CHEMICAL &

BIOENGINEERING TECHNOLOGY %
LABORATORY REPORT SUBMISSION FORM
CFD 20103 FOOD PROCESSING TECHNOLOGY

SECTION A – To be filled up by Student

EXPERIMENT TITLE: PRODUCTION AND EVALUATION OF PINEAPPLE JAM

EXPERIMENT DATE:9 AUGUST 2018 DUE DATE: 11 AUGUST 2018 ACTUAL SUBMISSION DATE: 11AUGUST 2018
LECTURER’S NAME: DR. NOR ZANARIAH SAFIEI LAB SESSION: L01-P2 GROUP NO: 2
GROUP MEMBERS: ID NUMBER:
1. SITI IRDINA ISMAHANI BT ISHAK 55104316052

2. SHAKIERAH BT MOHAMAD JEFRI 55104316082

3.WAN AHMAD THAQIF SYAZWI B AHMAD KAMAL 55104316004

3. MOHAMAD SAUFI BIN MANSOR 55104316041

*Penalty: For any late of submission, the mark will be reduced by 5% per day to a maximum of 3 days, after which it
will NOT BE ACCEPTED. Plagiarism will not be tolerated and will be given ZERO.

SECTION B – To be filled up by Lecturer

NOT VERY VERY
CRITERIA SHOWN POOR POOR GOOD GOOD EXCELLENT
1.0 ABSTRACT (10%)
-Briefly review on the introduction, objective (s), 0 2 4 6 8 10
methodology, results, discussion and conclusion of the
experiment.
2.0 OBJECTIVE (5%)
-Briefly explain the objective (s) of the experiment in 0 1 2 3 4 5
point form.
3.0 RESULTS AND DISCUSSIONS (30%)
-Data are presented as deemed suitable with complete
label and units in tables and/or graphs. 0 6 12 18 24 30
-Discuss on the findings and relations to the theory and
objective of experiment.
-Reference to tables and/or graphs are made.
4.0 CONCLUSION & RECOMMENDATIONS (15%)
-The conclusion should begin with a restatement of the
results related to the objectives. 0 3 6 9 12 15
-Any possible sources of error should be identified.
-Suggest your recommendation (s) for the improvement
of the experiment.
5.0 REFERENCES (5%)
-Sources of references from the books, journal, article 0 2 4 6 8 10
and internet sources.
6.0 APPENDIX (10%) 0
2 4 6 8 10
-Jotter Note, raw data and sample of calculations.
7.0 REPORT COMMUNICATION SKILLS (20%)
-Adhere to lab report format. 0 4 8 12 16 20
-Use appropriate sentence structure.
-Presentable report submitted.
TOTAL PERCENTAGE (100%)

REPORT RECEIVED DATE:

LAB REPORT SUBMISSION SLIP (SEMESTER JULY 2018)
CFD 20103

EXPERIMENT NO: EXPERIMENT DATE:

ASSESSED BY: DUE DATE: SUBMISSION DATE:
LAB SESSION: GROUP NO:
GROUP LEADER’S NAME:

……………………………………
NAME: LECTURER’S INITIAL: RECEIVED DATE:
DATE:
1.0 ABSTRACT

The purpose of this experiment is to determine the correct way and ideal time of blanching
for the food sample and familiarize students with blanching process used in food processing
industry. Other than that, the objective is to inhibits the enzymatic reaction that cause rapid
generation of quality of the sample by exposing the sample to high temperature in a short
period of time. Blanching is a heat treatment commonly applied to tissue systems prior to
freezing, drying or canning. The experiment was started with cutting the fruits and vegetable
into small cubes and being soaked in hot water for certain time. Then the samples was
immersed in ice water and undergoes physical characteristic analysis and catalase/peroxidise
activities. Based on theory, every samples have different evolution of gas at different
blanched time due to enzymatic activities.

2.0 OBJECTIVE

The objective of the experiment blanching of fruits and vegetables was :

 To determine the correct way and ideal time of blanching for the food sample and
familiarize students with blanching process.
 To inhibits the enzymatic reaction that cause rapid generation of quality of the
sample by exposing the sample to high temperature in a short period of time.

3.0 RESULT AND DISCUSSION

3.1 Result
3.1.1 Result for Physical Analysis
Table 1 : Physical characteristic colour of Green Bean and Spinach
Exposure Spinach Green Bean
time
0s 1 1
60s 3 2
120s 4 3
180s 4 4

Scale 1: 1 (green), 2 (slightly green), 3 (Moderate green), 4(Intense green)

Table 2 : catalase test of green bean and spinach

Exposure Spinach Green Bean

time
0s 3 0
60s 2 1
120s 2 0
180s 3 1

Scale 2: 0 (no evolution gas), 1 (slightly evolution gas), 2 (Moderate evolution gas),
3(extensive evolution gas)

Discussion

The purpose of this experiment were to determine the correct way and ideal time of
blanching for the sample. Other than that to retard and enzyme action that cause rapid
generation of quality of the sample by exposing the sample to high temperature in short
period of time.
The sample used in this experiment were green bean and spinach. Experiment started by
boiling the hot until reached 100◦C. The sample need to soaked in hot water to make sure the
enzymes in the sample was destroy that can lead spoilage, make sure not dipped the sample
too long because the water soluble vitamin and mineral contain in the sample will be lost.
The samples then was soaked in boiling water at different interval which is 0s, 60s, 120s and
180s.In addition, after reached the desired time of blanching time quickly pull out the sample
from the hot water. Then after heating process, immediately cooled the sample by immersing
them in ice water. This to prevent a cooking process occurred. Thus, use a large pot to put hot
water and ice water, this to make sure the soaked process will be easier. After slightly cool
the sample in ice water put the sample on the tissue and continue with physical characteristic
evaluation and peroxidise activity. For the characteristic evaluation, the physical state that
been evaluate was the colour of the sample. Meanwhile for the catalyse test prepared a 1%
solution of hydrogen peroxide solution by mixing diluting 10ml of 30% hydrogen peroxide
with 290ml of distilled water. Hydrogen peroxide act as oxidizer for bleaching process. Next
prepared 4 test tubes to put the sample. All the four tubes for the 0s, 60s, 120s and 180s.
When completed the boiled process for all desired blanched time continued by cutting all the
sample into small pieces and put the sample in the test tube. Then add 10 ml of distilled water
in each tube and 1% of hydrogen peroxide in each tube. Shake the sample gently for 1or 2
minutes, this help to observe the gas evolution that occurred in the test tube. Rate all the test
tubes based on the scaled given in the result.
 Based on the result from this experiment, the physical characterization that was evaluated
was the colour of the sample. For the first sample which is green bean, the colour score for
the sample soaked for 0s was 1, then 2 for the sample soaked for 60s. Next is the sample that
was soaked for 120s, the score given was 3. Lastly, for the sample that was blanched for 180
the score given is 4 s. The result for the second sample which is spinach also identical to the
result of the green bean. At 0s the score was 1 followed by 2 for 60s, 3 for 120s and 4 for
180s of blanched time. This result indicated that by blanching food samples with hot water
resulted in a more intense greenness of the samples. This because the lost of the chlorophyll
content was higher if the blenched time increase. Meanwhile, the result for catalase test for
the green bean sample at 0s and 120s were 1 and 0 for 60s and 180s. Meanwhile for the
spinach sample at 0s and 180s were 3 and 2 at 60s and 120s. This result indicated every
sample have different evolution gas at different blanching time. This because all the enzymes
has been boiled in hot water.
Based on the data, the result obtained shows that the samples not follow the theory as the
evolution in both spinach and green bean are different. The right result for catalase test is, at
0s the evolution gas is very extensive because the enzyme contain in the sample is higher.
Then the evolution of gas will decrease if the blanching time is increase due to the decreases
of the enzyme contain in the sample. The best time interval to blanch the food sample is 180s
because it does inhibits the enzymatic reaction while did not destroying the minerals and
vitamins contain inside the samples.

4.0 CONCLUSION AND RECOMMENDATION

The purpose of this experiment were to determine the correct way and ideal time of
blanching for the food sample and familiarize students with blanching process. Other than
that, to inhibits the enzymatic reaction that cause rapid generation of quality of the sample by
exposing the sample to high temperature in a short period of time. This objective had be done
by blanching process by using high temperature in short time. This process were applied by
using hot water. There were two samples that using in this experiment such as green peas and
spinach. Based on table 1, the result shows the evaluation on the physical characteristic
(colour) of the two samples. The changes colour of spinach and green peas were increase. As
the time of sample exposed to the hot water increase, the changes colour of the samples will
increase too. The two samples were changes to the bright green colour. Other than that, the
table 2 shows the result of catalysis activity of blanching sample. The enzyme in spinach
were totally die on the 120 seconds and 180 seconds while the green peas the enzyme totally
die on 180 seconds.
There was some recommendation in order to overcome the possible error. Firstly, do not
over blanching, it can causes loss of flavour, colour, vitamins and minerals. Thirdly, selecting
and washing the vegetables or fruit. Choose young, tender vegetables than over mature
vegetables because might be hard, tough and flavourless. Then, wash the vegetables
thoroughly in cold water to remove dirt, bacteria and pesticide residue. Although, make sure
not to put too much sample in a test tube while conduct catalyse test. This is because it will
affect the evolution gas contain in the test tube. Other than not to put too much hydrogen
peroxide it also affect the evolution gas that occur in the test tube.

5.0 REFERENCES

 Williams, D.C., Lim, M.H., Chen, A.O., Pangborn, R.M. and Whitaker, J.R., 1986.
Blanching of vegetables for freezing: which indicator enzyme to choose. Food
technology (USA).

 Melnick, D., HOCHBEEG, M., & Oser, B. L. (1944). COMPARATIVE STUDY OF

STEAM AND HOT WATER BLANCHING 1. Journal of Food Science, 9(2), 148-153.

 Oboh, G. (2005). Effect of blanching on the antioxidant properties of some tropical green
leafy vegetables. LWT-Food Science and Technology, 38(5), 513-517.

 Lee, F. A. (1958). The blanching process. In Advances in Food Research (Vol. 8, pp. 63-
109). Academic Press.