UNIVERSITI KUALA LUMPUR

MALAYSIAN INSTITUTE OF CHEMICAL & BIOENGINEERING

TECHNOLOGY

LABORATORY TECHNICAL REPORT

SUBMISSION FORM

To: MADAM FARAH SALINA Code Subject: CFD30003

From: Student ID. No.:

1. AIDA SYAHIRA BINTI MOHD ASRI 55104118012

2. MAHAINI IM RUZAILY BINTI MAHADI
55104118025
3. FADHLIN SAKINAH BINTI JUMAIN
55104118038

No. of Group: 4 Date of Experiment: 19/2/2020

Title of Experiment: ASH CONTENT DETERMINATION USING SAMBAL GARING

Received by: MADAM FARAH SALINA Date of Submission: 4/2/2020

Note: Late submission will not be accepted.

*To be filled by the marker*

VERY VERY
POOR GOOD EXCELLENT
CRITERIA POOR GOOD
2 3 5
1 4

1.0 ABSTRACT & OBJECTIVES (HALF PAGE 2 4 6 8 10

ONLY) (TOTAL: 10%)

1. State the summary to the experiment

conducted.

2. State the objectives of the experiment (point

form)

2.0 PROCEDURES (TOTAL: 5%) 1 2 3 4 5

1.Methodology is presented in suitable and
understandable flowchart.

3.0 RESULTS (TOTAL: 10%) 2 4 6 8 10

1.Data are presented as deemed suitable with
complete label and units in tables and/or graphs.

4.0 DISCUSSIONS (MAXIMUM 1 PAGE) (TOTAL: 3 6 9 12 15

15%)
1. Explanations of the referred tables and/or
graphs are presented after it.

2. Discuss on the findings and relations to the

theory and objective of experiment.
5.0 CONCLUSIONS (TOTAL: 5%) 1 2 3 4 5
1. Summary of the results to relate the findings or
results with the theory applicable to the
experiment.

6.0 REFERENCES (TOTAL: 5%) 1 2 3 4 5

1.Minimum of 4 references.

TOTAL MARKS

Lab Technical Report

Course code/name

Abstract & Objective(s):

ABSTRACT

Ash is defined as the inorganic residue remaining after a process,burning. Burning

will remove the water and organic matter in the presence of oxidizing agents. Complete
burning will indicate the ash content by measuring the information of white ash. Ash content
is a measure of the total amount of minerals within a food. Drying method, wet method and low
temperature plasma dry method. These are the three main types of analytical procedure used to
determine the ash content of foods. Different condition will need different method for analysis.
The method chosen for a particular analysis depends on the reason for carrying out the analysis,
the type of food analyzed and the equipment available. Drying method is one of the effective
way to determine the ash content in food. It was a high temperature muffle furnace capable of
maintaining temperatures of between 500℃ and 600℃ Normally, in these high temperature,
water and volatile materials will vaporize whereas the organic substances will convert to CO 2,
H 2 O and N 2 when they are burned in the presence of the oxygen in air. Although most minerals
have fairly low volatility at these high temperatures, some are volatile and may be partially lost
such as iron, lead and mercury. It is more advisable to use alternative methods that using lower
temperature when analysis of determining concentration of the substances. This advice will
prevent the problems cause by high temperature. There are many advantages of drying method.
They are safe, few reagent are required, many samples can be analyzed and it requires no added
reagents or blank subtraction, and little attention is needed once ignition begins.

OBJECTIVE

Methodology:

Flow chart for procedure

The weight of cool crucibles The weight of 2 gram sample

(after preheat with 100℃) into crucible were recorded.

were recorded. (placed in 100℃oven and

dried for 1 hour)

The sample were placed in The furnace were turned off

100℃ oven and dried for 1 and waited until the
hour. temperature dropped to at
least 250℃ to open it
 The door were carefully The sample were placed into
opened to avoid the lose of desiccator’s and allowed
ash. cooling to room temperature,
by using the tong.

Result/ Discussion:

RESULT
The data below shows the result collected from the sample of ‘sambal garing’ for
experiment ash content determination.
Test Data
Sample Data Replicate 1 Replicate 2
Empty container, A (g) 33.0690 g 33.0120 g
Container + Sample, B (g) 35.1238 g 35.2574 g
Sample Weight, C (g) 2.0548 g 2.2424g
Container + sample after drying, D (g) 33.0862 g 33.1033 g
Ash weight, E (g) 0.0172 g 0.0913 g

Test Result
Test Data Rep licate 1 Replicate 2
Moisture (%) 0.84 % 0.04 %
Mean of Ash (%) ≈ 0.44 %
 Standard Deviation =0.1327

CALCULATION

E
×100
 Ash(%) = C

0.0172 g
×100
 Replicate 1 = 2.0548 g = -0.84%

0.0913 g
×100
Replicate 2 = 2.2424 g = 0.04%

 Mean of Ash (%) = Replicate 1 + Replicate 2

0. 84 %+0 . 04 %
= 2 = 0.44%

DISCUSSION

Ash is defined as the inorganic residue remaining after a process, burning. Burning will
remove the water and organic matter in the presence of oxidizing agents. Complete burning will
indicates the ash content by measuring the information of white ash. Ash content is a measure of
the total amount of minerals within a food. 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 crucibles must be weight and record with
4th decimal places first. Then after recorded the weight of empty crucibles, two grams of sambal
garing inside the crucible was transferred then weight was recorder. If sample is moist place in
100℃ oven and allow drying for 1 hour then place in muffle oven at 550℃ for 12hours. Lastly
weight was recorder.

In this experiment, the dried sambal was compare to dried chilli. The samples collected
from market used in this investigation were commercial brand of dried chilli in Bangladesh. The
quality parameters of ash content were assessed which are directly related to quality, packaging,
microbial load of dried chilli. The value of ash weight for dried sambal is more low than dried
chilli which is ash weight for dried sambal is 0.0172g and 0.0913 g while ash weight from dried
chilli is 5.28 and 6.19. The difference may be cause from different method of drying. Dried
sambal are used oven to remove the ash while for dried chilli are used open-air sun drying. In
that oven, the temperature are already set and it would not changed if no one touch and change it
while for open-air sun drying method they did not have a constant temperature. It is because, the
sun will change by their own and sometime sun will changed to rain. The mean of the ash for
dried sambal is 4.93% mean 0.44% and standard deviation 0.1327.

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. It is because weight may changes in
drying methods are assumed to be due to ash loss. This is because there is might be other
chemical reactions happen that can be result in utilization of ash which would reduce the ash
from the sample. In order to achieve all the result, it might be several errors that can be affect the
result. The crucibles might contain remaining amount of ash and will effect the weight.
Moreover, the pans were handled by hands, not the tongs that can be effect the ash of the
crucibles. Lastly the wrong reading my be take before the analytical balance stabilize will also
contribute to errors of the result.

Conclusion:

CONCLUSION

From this experiment, it can be concluded based on the objective of this experiment is
fully achieved.Our group has learned the correct techniques which is to determined the total ash
content of food sample using drying method and under stood how importance of mineral content
in food, analysis and nutrient requirement. The result of sambal garing in ash was showed 0.44%
which is it prove that our group done a right techniques. The sample must be burn until there
were no smoke out from the tongs. Generally, determining the ash and mineral content in the
food using analytical technique is important from the theory's point of view. The data given for
nutritional labelling are significant. The concentration and amount of minerals that can be listed
on a food label. Certain minerals are important for a healthy diet such as calcium, potassium, and
sodium, while others may be toxic like arsenic, mercury, cadmium, and aluminium. In
recommendation, the ash will still have a weight if not burn it perfectly. Next, weight the sample
2 grams correctly before burn in with bunsen burner. Last, put it to oven for 12 hours not less
than that to make sure it the result that got be light grey colour.
References :

1. Nielsen, S. S. Food Analysis. (2003). Ash Content in Food.

2. Gray, M. R., Corcoran, W. H., & Gavalas, G. R. (1985). Effects of moisture and ash
content. Industrial & Engineering Chemistry Process Design and Development.

3. Sipahioglu, O., & Barringer, S. A. (2003)