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POPO FISH MURUKU PRODUCT ANALYSIS T
POPO FISH MURUKU PRODUCT ANALYSIS T
POPO FISH MURUKU PRODUCT ANALYSIS T
ANALYSIS
Clarissha Vallerie Widjaja (0340155), Farah Ula Nabilah (0340810), Helena Wiranata
(0338467), Tan ShuYue (0341056)
1.
MAIN OBJECTIVE
2.
This report is led with the aim to depict the various microorganisms that happen
in nourishment and to clarify the role of microorganisms in nourishment.
1.
INTRODUCTION
2.
Product
Popo Fish Muruku is a snack product manufactured by Thien Cheong Sdn. Bhd.
(TCSB) originated from Malaysia since 1975. Murukku itself is a very well-
known snack and has been enjoyed by people all ages from many different parts
of the world, especially in India and Southeast Asia. Murukku is originally from
western and southern Indian cuisine, made from rice flour as the key ingredient.
Popo Fish Muruku is the next level version of murukku snacks with new flavor
and shape, manufactured for ready-to-eat consumption. (30)
Figure 1. PoPo Fish Muruku Product
Ingredients
The ingredients for this product are yellow dhall powder, vegetable oil (palm
oil/olein), fish sauce (anchovy extract, salt), sugar, tapioca starch, salt,
monosodium glutamate, chicken curry powder, ammonium bicarbonate, and
sodium bicarbonate.
Yellow dhall powder as the main ingredient is produced using mung bean as the
source. It is basically a semi-processed ingredient which is made by cleaning,
roasting and then grinding the mung bean. This flour is widely used in various
Indian and Chinese dishes. (Singh, Jaiswal, Agrahari, 2017)
Besides its usage for frying, vegetable oil is also used in popo fish muruku snacks
as one of the ingredients. Its addition to the food is to enhance the flavor and
improve the taste and texture. This product is using palm oil as vegetable oil.
Palm oil itself is widely produced in Malaysia and has been significantly
increased in production since the early 1960s. (31)
Popo fish muruku uses fish sauce as its flavoring agent. Fermented fish that have
been coated in salt for two years is the main source of this liquid condiment. It is
used to strengthen the taste of fish in many food products. Its savory umami
flavor has gained popularity worldwide as a seasoning or as a base in dipping
sauces. (Taylor, 2019)
Sugar, salt, and monosodium glutamate are highly used as flavoring agents and
additional ingredients. Other than that, sugar and salt also can act as a food
preservative and have been used for many years. Whereas, another flavoring
agent added is curry powder which is functioning in giving a hint of spiciness and
unique flavor in the food product. It originated from the Indian subcontinent and
is one of the popular spice mixes used around the world.
Tapioca starch is usually sold as white flour and is made from cassava root that
grows in the tropics. Tapioca starch is gluten-free and used as a thickening agent
in many food products. (Whistler & BeMiller, 2009)
Popo fish muruku product uses ammonium bicarbonate and sodium bicarbonate
(baking soda) as leavening agents because it releases carbon dioxide gas as they
become heated (Vetter, 2003).
The schematic diagram for extrusion cooking of foods (Dubey & Bhattacharya,
2015), (Bhattacharya, 2012)
Feeding to extruder
Extrusion cooking
Cooling
Packaging
1.
PRODUCT ANALYSIS
2.
The conveyor will take the processed product to the next step which
is cooling before the second post-extrusion treatment can be applied
as the last step of processing. Predicted that the temperature of the
final product is approximately 70 C to 80 C, the use of a cooling
0 0
Additionally, some authors also studied the effect of high shear stress
to the reduction of microbial load, predicting that mechanical force
may cause cells to burst. FRAIHA, FERRAZ & BIAGI, 2011
emphasized that a pre-treatment of Bacillus stearothermophilus
spores in a 99% CO2 modified atmosphere and checked that it did not
affect cell viability during food extrusion, came out that instead of
heat mechanical damage involved as the major factor that affected
cells rupture. Besides, studies also showed that extrusion cooking is
highly effective to eliminate mesophilic bacteria such as Bacillus
cereus, yet similar conditions may not be effective to inhibit Bacillus
stearothermophilus as thermophilic bacteria (Okelo et al., 2006).
Hence, selecting extrusion process condition in experimental variable
ranges may be an effort to maximize the eradication of thermophilic
spores and bacteria.
Salt also can be one of the natural food preservatives used in this
product. Sodium inside the salt can reduce the growth of pathogens
and organisms spoil products and reduce their shelf life (Fennema,
1996; Potter and Hotchkiss, 1995). The effectiveness of salt as a
preservative is due to its capability of reducing the water activity of
the food item (Fennema, 1996; Potter and Hotchkiss, 1995). The
water activity itself is the amount of unbound water that can be used
by microorganisms as a place to grow and multiply. Sodium and
chloride ions as salt components can associate with water molecules
which support its ability to decrease water activity of food (Fennema,
1996; Potter and Hotchkiss, 1995). Adding salt inside the food item is
favorable because it can cause microbial cells to undergo osmotic
shock which can cause their death or retarded growth due to loss of
water inside the cell (2020). The rate of growth can be reduced due to
salt capability of limiting oxygen capability, interfere with cellular
enzymes, or power cells to consume vitality to avoid sodium particles
from the cell (2020).
Oxygen can cause deteriorative reactions in food products, for example, fat
oxidation, browning reaction, and pigment oxidation. However, for longer
food product’s shelf-life, the gaseous environment must at least have a low
concentration of residual oxygen. (Mullan & McDowell, 2003)
Carbon dioxide (CO ) can be used for food packaging due to its capability to
2
soluble in lipids and other organic compounds. The lower the temperature, the
higher the solubility of CO . Therefore, the antimicrobial activity of CO
2 2
worked better at below 10°C than higher temperatures. (Mullan & McDowell,
2003)
Nitrogen does not bolster the development of vigorous organisms and along
these lines hinders the development of high-impact waste however doesn't
forestall the development of anaerobic microscopic organisms. The low
solubility of N in foods can be utilized to forestall pack breakdown by
2
Modified Food Packaging also can use noble gases as the gaseous
environment. Helium (He), Argon (Ar), Xenon (Xe), and Neon (Ne) are
included as noble gases family. Noble gases are now used widely in the food
industry as the gas utilized in MAP. However, it is still unknown until now
how effective noble gases could be used as a preservative and what
advantages does it offer compared to nitrogen gas in food preservation.
(Mullan & McDowell, 2003)
Those gases have the possibility of being used in popo fish muruku
packaging. However, the gaseous composition is completely still
unknown to us since we cannot conduct further research regarding
this matter.
Factory environment
Food Handler
Since food handlers are people that have direct contact with food
products, contamination might occur during the production line.
Therefore training is highly important to educate people related to
the nature of the food as well as the processing techniques, manner
of handling the product, storage condition, and length of time
before consumption (Dudeja & Singh, 2018). Thien Cheong SDN.
BHD. as producer PoPo Fish Muruku has HALAL Certification
labeled on its product. Therefore, good knowledge and practice of
HAS (Halal Assurance System) as developed in Malaysia will
surely promote the efficiency of the production line as well as
minimizing and preventing incompatibilities in halal requirements
("Evaluation of knowledge and practices of halal certification
among food processing companies in Sabah, Malaysia", 2019).
HALAL requirements are also responsible for cleanliness
throughout the production line as it indirectly relates to basic
hygiene that may also affect microbial development.
However, for both evaluation from the factory environment and food
handlers, GMP and HACCP labels are still unlisted in the food
packaging. Therefore, the factory is strongly motivated to gain this
certification to maintain standardization of product quality as well as
ensure customers safety towards any food-borne diseases caused by
microorganism growth in the food products. In the meantime, MeSTI
certification from Menteri Kesihatan Malaysia is listed together with
Halal and made in Malaysia label. By having this certification, any
procedures and food materials had been fully agreed by the Malaysian
Government. Some of the requirements that fulfill in MeSTI
certification are listed in Table 1 (Md Nor, Jaliabc & Ghani, 2016).
Toilet
Operating practices
Training record
drainage
Garbage dump
On-premises environment
Cleaning activities
Pest Control
Waste management
Receiving areas
Compliance standard
The packaging
labelling
Storage method
Temperature carrier