The Malaysian Journal of Analytical Sciences Vol 10 No 1 (2006): 129 – 136

 

 

 

 

KUALITI SIMPANAN PRODUK BAKERI PRABAKAR DAN TAHAP PENERIMAANNYA DI KALANGAN PENGGUNA TEMPATAN

 

Norrakiah Abdullah Sani* dan Vivien Tan Lee Fong

 

Food Science Programme, School of Chemical Sciences and Food Technology,

Faculty of Science and Technology,

Universiti Kebangsaan Malaysia, Bangi, 43600, Selangor, Malaysia

 

*Corresponding author: norra@pkrisc.cc.ukm.my

 

Abstract

Research was conducted in two parts.  First part of the research involved quality of prebaked bakery product by observing the effectiveness of frozen storage to its microbiological and physical values. Second part of the research was regarding the level of acceptance and awareness of prebaked products at the local market.   Three months of sampling was done with 5 samples of bread and baguette, which were provided by a bread-processing factory, Hiestand Malaysia Sdn. Bhd. at the Bandar Baru Bangi. Microbiological tests conducted were the evaluation of Total Plate Count (TPC), yeasts and moulds, presence of Bacillus cereus, coliforms, faecal coliforms, Escherichia coli, Salmonella spp. and Staphlococcus aureus.  Physical tests involved were changes of water activity value and pH throughout the research duration.  SAS programme version 6.12 was applied to analyse the raw data and comparison was done based on the particular month of the results.   For the consumer’s acceptance to prebaked bakery products, survey in the form of questionnaires were used to test 50 respondants from Klang Valley, Kajang and Bandar Baru Bangi randomly.  Analization of data was done using percentage values.  Results showed the decrease value of microbe were significant (p<0.05) with an average decreasing value of TPC, 0.6 ± 0.12 log cfu/ g, yeasts and moulds, 0.7 ± 0.14 log cfu/ g.  None of the pathogenic microbes was found in every  sample  tested.   As  for  the  physical  tests,  changes  of Aw    and  pH  values  for  all samples  were insignificant (p>0.05) with average value of 0.95 ± 0.01 dan 6.4 ± 0.18 respectively.  Based on the survey, 82% of respondent refused to prepare prebaked bakery products at home.   Overall, prebaked bakery products were in good quality even after 3 months of freezing.  However, local consumer’s acceptance to prebaked bakery products was discouraging and steps should be taken to overcome the problem.

 

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