RESULT

Sample Colour pH Total soluble Moisture

solids content
Sample 1 Ambarella colourless 2.50 0 0
( Before
treatment)
Chilli colourless 2.50 0 0

Young colourless 2.50 0 0

ginger
Sample 2 Ambarella yellowish 2.65 20.5 0.9659
( After 3 days )
Chilli yellowish 2.22 24.2 0.9585

Young yellowish 2.12 24.0 0.9498

ginger

Table 1 : Evaluation on the physical characteristics of pickled sample

DISCUSSION

In general, food preservation is about extending the shelf life of food and beverages, especially
on vulnerable ingredients. Pickling is one of the easiest ways of preserving food and pickling is
among the oldest known methods of preserving food. There are several ways to do pickle, but the
way a pickle is acidified is called can if it is a pickle with vinegar or a pickle fermented. Pickling
refers to the way product acidified. [CITATION Ama15 \t \l 1033 ] To ensure the product microbials
safety and enzyme inactivation, the ph is below than 4.6. Furthermore, acidic pH can inhibit the
growth of bacterial spores during long storage and the process can prolong the shelf-stability to
the pickled vegetables. [ CITATION VKJ09 \l 1033 ]

In this experiment, the vegetables used are ambarella, chilli and young ginger. The experiment
was started by washed the fruit and vegetable to ensure that contaminating material was
removed. After that, the vegetables were peeled by using knife peeling to remove unwanted
material such as the skin of the fruits and vegetables. The next step is size reduction where the
fruits were cut into appropriate size it is to improve eating suitability of food and for future
processing. The fruits had been soaked in calcium carbonate solution (CaCO3) for 15 minutesto
improve pickles firmness. After 15 minutes, the fruits had been rinses by using tap water. The
excess calcium carbonate solution must be removing to produce safe pickles. The fruits and
vegetable cuts were transferred into plastic container and the pickle solutions were added into it.
In the pickle solution contains 57 g salts, 900 g vinegar, 480 g water, 343 g sugar and 20 g citric
acid . The function of the salts in the pickle is to extracting the excess water from fruits and
vegetable as well as unlocking flavourful juices, concentrating the flavours and give firm texture.
Therefore, the vinegar functions as preservative and flavouring agent in the pickles and also
prevents spoilage during storage. Sugar is added to increase the rate of fermentation or to make
the product sweeter (nations.) After that, the colour, pH, moisture content and total soluble solid
of the pickle solution were recorded before treatment and after three days.

As the result from table 1 shows that the initial reading for the pH is lower than the final reading.
In theoretical, the pH for initial reading should be higher than the final reading which means the
initial process are in alkaline solution and after three days the solution are in acidic solution. This
happened due to some errors. For the total soluble solid (TSS) and the moisture content, the
result shows that the initial reading is zero. This is because of the osmosis process that occurs
between the pickle solution and the fruits. Osmosis proses are the movement of water molecules
through a selectively permeable membrane. Water will move from an area of high solute
concentration to an area of low solute concentration. This process does not require any energy. It
is occur naturally and goes until equilibrium is achieved. Diffusion is the movement of solute,
like salts or dissolved sugars from an area of high solute concentration to an area of low solute
concentration. In pickling water will be extracted from the fruits and vegetable by osmosis.
Meanwhile diffusion will cause the fruits and vegetable to enrich itself with solutes in the brining
solution. [ CITATION RGu20 \l 1033 ]
REFERENCE

Works Cited

R Gueccia, A. A. (2020). Diffusion pickling solutions. mdpi.com.

Shreya S. Kamat, K. K. (2018).

SY Lee, D. K. (2004). Microbial safety pickled. JOurnal of safety food.

VK Joshi, S. S. (2009). shelf stability pickling. niscair.yes.