OBJECTIVE

 To determine the amount and percentage of moisture in sample.

 To determine the moisture content of a given sample using data that was read off and
recorded from the experiment.

 To determine moisture content of food product through forced draft oven.

SUMMARY

In this experiment, objective of a moisture content determination is a to determine the

amount and percentage of moisture in sample. Next, to determine the moisture content of a
given sample using data that was read off and recorded from the experiment. This experiment
also to determine moisture content of food product through forced draft oven. Moisture is an
important factor in food quality, preservation, and resistance to deterioration. Moisture
content of foods can be determined by a variety of methods, but obtaining accurate and
precise data is commonly a challenge. The various methods of analysis have different
applications, advantages, and disadvantages. In this experiment, several methods to determine
the moisture content of foods will be used and the results compared while a summarized
below are the food samples proposed for analysis and the methods used. However, note that
other types of food samples could be analyzed and groups of students could analyze different
types of food samples. It is recommended that all analyses be performed in triplicate, as time
permits. Based on the result obtained, the weight of containers with the sample Replicate 1
and Replicate 2 after drying are smaller than the weight before the drying. It is because,
weight may changes in drying methods are assumed to be due to moisture loss.
PROCEDURE
The vacuum oven temperature
was set to 105℃ and the
temperature kept constant.
After 2 hours, the pans and its
cover was removed with using
tongs and cooled in desiccator
until they reached room
temperature (approximately
20minutes).
Next, a representative
sample from sample
container must obtain and
the weight was recorded to
the 4th decimal place.
After 24 hours, the oven will
turn off and then the pan was
transferred with tongs into a
desiccator and the sample will
cooled to room temperature
approximately 20 minutes the
sample was weighted.
Second one, an aluminium
pan for each sample and
blank that will be analyzed
must label include the pans in
numerical order.
The aluminium pan and its
cover was cleaned and dried
in the oven for minimum of 2
hours at 100℃.
Then, 2 gram of the sample
(sambal garing) was transfered
into aluminium pan and the
weight was recorded to the 4th
decimal place.
Lastly, the pan and its cover
with the sample was placed
into the oven, 100℃ and left
for at least 24hours
RESULT

The data below shows the result collected from the sample of ‘sambal garing’ for experiment
moisture content determination.

Test Data

Sample Data Replicate 1 Replicate 2

Empty container, A (g) 39.1311 g 39.0918 g

Container + Sample, B (g) 41.1592 g 41.1448 g

Sample Weight, C (g) 2.0281 g 2.0530 g

Container + sample after drying, D (g) 41.1112 g 41.1285 g

Moisture weight, E (g) 0.048 g 0.0163 g

Test Result

Test Data Replicate 1 Replicate 2

Moisture (%) 2.3667 % 0.7940%

Mean of moisture (%) 1.5804%

CALCULATION

E
 Moisture (%) = 100
C

0.048 g
Replicate 1 = 100 = 2.3667 %
2.0281g

0.0163g
Replicate 2 = 100 = 0.7940 %
2.0530 g

 Mean of moisture (%) = replicate 1 + replicate 2

2.3667%  0.7940%
=
2

= 1.5804%
DISCUSSION

Moisture content has a big impact for the taste, texture, weight, appearance and shelf life
of foodstuffs. It also important for the analysis performed on a food product and also one of
difficult part which must have accurate and precise data. In this experiment, the sample used
is ‘sambal garing’ which is the sambal already dried and the content of the sambal have
anchovies and beans. Before weight the sambal garing, the weight of empty aluminium pan
must be weight and record with 4th decimal places first. Then after recorded the weight of
empty aluminium pan, transfer two grams of sambal garing inside the aluminium pan then
recorded the weight. These sample were replicated for two times. After that, all the
aluminium pans are transferred to the oven for pre-heated in 100℃ and dried the sambal
garing for 24 hours. After 24 hours, take out the aluminium pan and put it into desiccator for
20 minutes then record the weight of sample after drying.

From the experiment, the result obtained for empty container replicate 1 and replicate 2
are 39.1311g and 39.0918g while for the container with sample for replicate 1 and replicate 2
are respectively 41.1592g and 41.1448g. The sample weight of the sambal garing for
replicate 1 and replicate 2 are 2.0281g and 2.0530g. Furthermore, the weight of the container
and the sample after drying were recorded as 41.1112g for replicate 1 and 41.1285 for
replicate 2. Then the result percentage of moisture for replicate 1 and replicate 2 respectively
2.3667% and 0.7940% and the meand of the moisture is 1.5804%.

Based on the result obtained, the weight of containers with the sample for replicate 1 and
2 after drying are smaller than the weight before the drying. Weight may changes in drying
methods are assumed to be due to moisture loss. This is because there is might be other
chemical reactions happen that can be result in utilization of moisture which would
reduce the moisture from the sample. In order to achieve all the result, it might be several
errors that can be affect the result. The aluminum pans might contain remaining amount of
moisture and will effect the weight. Moreover, the pans were handled by hands, not the tongs
that can be effect the moisture of the pans. Lastly the wrong reading my be take before the
analytical balance stabilize will also contribute to errors of the result.
 CONCLUSION

The objective for this experiment is to determine the moisture content of selected food
samples using drying oven method and to determine the moisture content of selected food
samples using moisture analyzer. This experiment is about the determination moisture
content of food product through forced draft oven. The sample used in this experiment is
‘sambal garing’. The ‘sambal garing’ were grinding using the porcelain mortar and pestle.
The two grams of the sample then were transferred into the aluminum pan and the weight
were recorded. Moisture assays can be one of the most important analysis performed on a
food product and yet one of the most difficult from which to obtain accurate and precise data.
Weight changes in drying methods are assumed to be due to moisture loss. The material is
heated under carefully specified temperature and the loss of weight is taken as a measure of
the moisture content of the sample. The value obtained for moisture depends on type of oven,
temperature and length of drying. Therefore, the methods provide same time approximate
rather than accurate moisture values. Drying methods are simple, relatively rapid, and permit
the simultaneously analyzes of large number of samples while one of the disadvantages by
using drying methods are heating of a moist organic substances causes volatilization of
material and formation of gaseous product by irreversible thermal decomposition of organic
component. Moisture loss from a sample during analysis is a function of time and
temperature. This is because there is might be other chemical reactions happen that can result
in utilization of moisture which would reduce the moisture from the sample. Thus, there
would be less serious error happened such as loss of volatile constituents of the sample.
Based on the result obtained, the weight of the container and the sample after drying were
recorded as 41.1112g for replicate 1 and 41.1285 for replicate 2. Then the result percentage
of moisture for replicate 1 and replicate 2 respectively 2.3667% and 0.7940% and the mean
of the moisture is 1.5804%.
 RECOMMENDATION

There might be several errors that can slightly affect the result. The aluminum pans
might contain remaining moisture and will fluctuate in weight during moisture analysis.
Moreover, the pans were handled by hands, not the tongs. This situation brings to inaccurate
result because when the pans handled by the hands, even the fingerprints have weight, so the
real weight of the sample or the pans cannot be obtained. Besides, fluctuate reading of the
analytical balance will also contribute to errors of the result.

REFERENCE

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2. Jindal, V. K., & Siebenmorgen, T. J. (1987). Effects of oven drying temperature and
drying time on rough rice moisture content determination. Transactions of the ASAE,
30(4), 1185-1192.

3. Karmas, E. (1980). Techniques for measurement of moisture content of foods. Food

Technology (USA).