The Quality Control of Outpour Chili Sauce

TABLE OF CONTENTS
TABLE OF CONTENTS....................................................................................................i

ABSTRACT..................................................................................................................... 1

PREFERENCE................................................................................................................ 1

METHODS...................................................................................................................... 2

Determination of Preservatives...................................................................................2

Determination of pH....................................................................................................3

Additional Dye Agent Test...........................................................................................3

Identification of Chili....................................................................................................3

Metal & Arsenic Pollutant Test....................................................................................3

Microbe Pollution Test................................................................................................4

Total Plate Count....................................................................................................4

Mold....................................................................................................................... 4
Coli-form................................................................................................................. 4
Organoleptic Test........................................................................................................4

Hedonic Test.......................................................................................................... 4
RESULT AND DISCUSSION...........................................................................................5

Result......................................................................................................................... 5

Discussion.................................................................................................................. 6

CONCLUSION AND SUGGESTION...............................................................................6

Conclusion.................................................................................................................. 6

SUGGESTION............................................................................................................ 6

BIBLIOGRAPHY.............................................................................................................. 7

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 The Quality Control of Outpour Chili Sauce

ABSTRACT
The Quality Control of Outpour Chili Sauce. Sauce usually used as food
or food additive agent. There are many types of sauce, such as chili sauce,
tomato sauce, and oyster sauce. One of the mostly sauce used is chili
sauce. In Indonesia, many industries produce chili sauce, then people can
choose the best or the cheapest one. In the production process, it is possible
for the product to be contaminated. The good product is the one that full the
standard criteria. In the analysis standard that is used is Indonesia National
Standard (SNI). The parameters that used are determination of
preservatives, determination of pH, Identification of chili, metal pollutant,
arsenic pollutant, microbe pollutant test, and organoleptic test. Metal
pollutants that have to be identified are copper, zinc, lead, and tin. For
microbe pollutant test there are total plate count, mold, and coli-form test.
The result for preservative agent is 7238.8 mg/kg, sample has pH about
4.82. The result for microscopic identification of chili is negative, the result
for copper pollutant test is 0.0235 mg/kg, for zinc is not identified, tin is
4.6247 mg/kg, and the result for lead is 0,7072 mg/kg, the result for mercury
is < 0,1190 μg/kg, and the result for arsenic pollutant is < 0,1770 μg/kg. At
the microbe pollutant test, the result for total plate count is 1.1 x 104
colony/gram, result for the mold test is 370 colony/gram, and the result for
the coli-form test is negative. The result for organoleptic test for odor is
abnormal and for taste is normal. Standard used is SNI 01-2976-2006 for
Chili Sauce. This shows that sample of chili sauce has not filled the
standard yet, so it’s harm for people to consume it.

PREFERENCE
Chili peppers have been a part of the human diet in the America since
at least 7500 BC (Before Century). Archaeological evidence at sites
located in southwestern Ecuador said that chili peppers were
domesticated since more than 6000 years ago.
Chili peppers are used around the world to make a countless variety of
sauces, known as hot sauce, chili sauce, or pepper sauce. Especially
in Indonesia there are a lot of varieties of dishes using chili peppers in
contains.
Red chilies contain high amounts of vitamin C and carotene (pro
vitamin A). Yellow and especially green chilies (which are essentially
unripe fruit) contain a considerably lower amount of both substances.
In addition, peppers are a good source of most B vitamins, and vitamin

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 The Quality Control of Outpour Chili Sauce

B6 in particular. They are very high in potassium and high in

magnesium and iron.

Systematically botanical experts classified chili pepper as:

Classis : Dicotyledonae
Ordos : Tubiflorae
Family : Solanaceae
Genus : Capsicum
Spesies : Capsicum annum L.
(Prajnanta, 1998)

Based on SNI 01-4480-1998 for Fresh Red Chilies, learned at an

optimal level of maturity stage and not yet processed (SNI for fresh
red chilies 01-4480-1998).
But in fact, there are chili sauce products that have not been suit yet
with the government standard (SNI). The products that haven’t
compatible yet with the standard will harm the human living and the
next generation for sure. Unfortunately, there are still many people
who don’t care about that harmful product. Those people only look for
the cheapest one without thinking how danger it will be. Whereas, the
harmful product will surely react in the body, but some need a long
time to show any effects.
For these cases will be the reasons why people have to analysis the
product first before let human living consume it. This will be any fact to
show people how good product can be consumed.

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 The Quality Control of Outpour Chili Sauce

METHODS

Determination of Preservatives
Sample chili sauce’s usually packaged for long time using. That’s
possible there will be any preservative agent in sample. Sodium
Benzoat is kind of salt that is usually used for preservative agent.
Solution of sample is changed into base using NaOH so all of the
preservatives agent are changed into it’s salt so it can be solved
perfectly in water. Then condition is changed into acid for making all
the benzoic salt changed into it’s acid. Then the Benzoic Acid is
extracted by Ether three times so the Benzoic Acid will be separated
and solved in Ether. Benzoic Acid in Acetone is titrated by NaOH 0, 02
N until achieved the end point of slightly pink. In this determination, the
result is compared with SNI 01-2985-1992 for food preservative.

Determination of pH
Sample is diluted in water and the pH meter is calibrated by using
buffer pH 4 and pH 7. Then solution of sample is checked by using pH
meter.

Additional Dye Agent Test

Dye agent in sample is absorbed by the wool then diluted with using
warm NH4OH. Dye solution is evaporated on water bath until this only
the dye agent in the beaker glass. The dye agent is spotted on
chromatography paper with the comparator suitable dyes (ponceau,
tartrazine, and sunset yellow). By comparing the retention time within
standard and sample we can calculate the concentration of sample.

Identification of Chili
Sample is checked under the microscope to see the fiber of the chili.
For the standard we use the chili preparatory under the microscope

Metal & Arsenic Pollutant Test

Sample chili sauce is destructed using concentrated nitric acid. Then
the contaminant metals are checked by using Atomic Absorption

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 The Quality Control of Outpour Chili Sauce

Spectroscopy. Sample is changed into gases then be brought by

carrier gas to be burnt at flame and be shouted by the HCL turret. So
the absorption can be detected. By comparing the standard absorption
with the sample absorption we can calculate the sample concentration.

Microbe Pollution Test

Total Plate Count

Sample is diluted by Buffered Peptone Water (BPW) then being
cultured in Plate Count Agar (PCA) media. Sample is diluted into
concentration 10-1 10-2 and 10-3. After being incubated in incubator at
37o C at least 24 hours we can calculate the total colony of the total
bacteria.

Mold
Sample is diluted by Buffered Peptone Water (BPW) then being
cultured in Potato Dextrose Agar (PDA) media. Sample is diluted into
concentration 10-1 10-2 and 10-3. After being incubated in incubator at
37o C at least 24 hours we can calculate the total colony of the total
Mold.

Coli-form
Sample is diluted by Buffered Peptone Water (BPW) then being
cultured in Mac Conkey media. After being incubated in incubator at
37o C at least 24 hours we can see the growth of coli-form.

Organoleptic Test

Hedonic Test
Some panelists are trying the sample for odor and taste parameter
by testing the sample, then they give statement whether the sample is
normal or not.

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 The Quality Control of Outpour Chili Sauce

RESULT AND DISCUSSION

Result
Table 1. Result of Analysis Compared with SNI 01-2976-2006

No Parameter Method Unit Standard Analysis

Identification
1 Microscopic - Positive Negative
of Chili
Preservative Alkalimetry
2 mg/kg - 7238.8
Agent titration
3 pH Potentiometry - Max. 4 4.82
AAS Cu mg/kg Max. 5.0 0.0235
Metal Pollutant AAS Pb mg/kg Max. 2.0 0.7072
4 AAS Sn mg/kg Max. 40.0 4.6247
Test AAS Zn mg/kg Max. 40.0 -
AAS Hg μg/kg Max. 30 < 0.1190
Arsenic
5 AAS μg/kg Max. 1000 < 0.1770
Pollutant
Total Plate colony
Max 1 x 104 1.1 x 104
Count / gram
Microbe colony
6 Mold Max 50.0 370
Determination / gram
APM/
Coli-form <3 0
gram
Odor - Normal Abnormal
7 Organoleptic
Taste - Normal Normal

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 The Quality Control of Outpour Chili Sauce

Discussion
The additional dye agent test is not done because the material and the
equipment for this test were very hard to be found. The material is
natural wool (sheep wool) that is from Australia. This analysis
parameter can not use synthetic wool because synthetic wool can not
absorb the dye agent. Beside that the dye agent standard is not
available and its cost is very expensive.
For metal pollutant test for Zn, the absorbance is negative and the
data is under the limit detection of AAS. For organoleptic test has
abnormal result from the panelist statement in hedonic test.
Identification of chili has negative result it shows that the sample
contain low amount of chili and this result also effect pH test. Because
the process of making sauce runs in the non hygienic condition, so the
result of plate count agar determination and mold determination are
out of standard.

CONCLUSION AND SUGGESTION

Conclusion
According to SNI 01-2976-2006 for Chili Sauce, we can get conclusion
that the sample of Chili Sauce doesn’t deserve to be consumed by
people caused its harmful to human lives.

SUGGESTION
People should care to their health by not choosing the product only
because its price. Beside that, government ought to give the nutrient
information and how danger the prohibited product to the human
living, so people can’t be tricked only for the cheaper one.

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 The Quality Control of Outpour Chili Sauce

BIBLIOGRAPHY

From books :
Agustine, Hadiati, dkk.2008.Mikrobiologi.Bogor:SMAKBO
Karyadi, Benny.1997.Kimia 2.Jakarta:PT Balai Pustaka
Rohman, Abdul, Sumantri.2007.Analisis Makanan.Yogyakarta:UGM press
Sedat , Sayar and Yuksel Osdemir.1996.Determination of Ponceau 4R and
Tartrazine in Various Food Sample by Derivate Spectophotometric
Methods.Rusia
Underwood, A.L. and R. A. Day.2002.Analisis Kimia Kuantitatif.
Jakarta:Erlangga
Winarno, F.G.2008.Kimia Pangan dan Gizi.Bogor:M-Brio press

From web :
http://en.wikipedia.org/wiki/Food_coloring
http://www.pbm.com/~lindahl/articles/food_coloring_agents.html
http://www.foodadditivesworld.com/articles/ponceau-4r.html
http://www.colorsdyes.com/food-colors.html
http://www.foodadditivesworld.com/tartrazine.html
http://en.wikipedia.org/wiki/Carmine
http://www.ncbi.nlm.nih.gov/pubmed/19916383
http://bsn.or.id
http://id.wikipedia.org

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