NAME: FAIZATUL IZYAN BINTI ISMAIL UiTM NO.

2009680868
GROUP: ASD6AG INDUSTRIAL TRAINING PLACE: PERMULAB SDN. BHD., PETALING JAYA, SELANGOR DARUL EHSAN. (FOOD LAB)

INTRODUCTION TO PERMULAB SDN. BHD.

Water

Consultancy

Food

Environmental

Microbiology

Permulab Sdn. Bhd. was established in 1996. We are one of the diversified laboratories which play a major role in the laboratory analysis in water, food, pharmaceutical, palm oil, cosmetics, toiletries, microbiological and environmental monitoring related activities in Malaysia. Permulab Sdn. Bhd is accredited under Laboratory Accreditation Scheme of Malaysia (SAMM) meeting the requirements of MS ISO/ISE 17025: 2005. The accreditation covers all major aspects in the laboratory and environmental analysis. Permulab Sdn. Bhd is recognized by Department of Environmental Malaysia. It is registered by the Ministry of Health Malaysia for product export and local market certification. Permulab Sdn Bhd is entrusted by a team of trained chemists, microbiologists and biotechnologist. We ensure the best possible technical and service support to our clientele reflecting our total commitment.

Today, Permulab Sdn Bhd is one of the leading laboratories in Malaysia; we are committed to your analytical solutions for quality control, research and development and other quality assurance aspects. Therefore, we are highly committed to provide high quality, precise and accurate analytical results to our valued customers.

INTRODUCTION Food analysis is vital to all mankind. It ensures we lead a healthy life by having the knowledge of the nutritional value and toxic matter in the food. We are able to make healthy lifestyle choices. We are what we eat. We provide analytical service for clients in the sectors of manufacturing or production, research and development, quality control and quality assurance. These include raw materials, finished products, pharmaceutical products, cosmetics animal feeds and etc. TYPE OF SAMPLE TESTED FOOD PRODUCTS: Meat Products, Confectionery Products, Beverage, Milk Products, Eggs Products, Fishery Products, Edible Oil, Frozen Products, Flour and Wheat Products, Fruits and Vegetable, Seed and Nuts, Rice & Dishes, Ready to Eat Products and etc. PHARMACEUTICAL /TRADITIONAL HERBS & FOOD SUPPLEMENT: Oral use, Rectal use, Oromucosal use, Gingival use, Cutaneous use, Nasal use, Auricular use, Vaginal use, Transdermal patches, Inhalation use COSMETICS PRODUCTS FERTILIZER SAMPLE PLANT CROPS ANIMAL FEED & PROBIOTICS VETERINARY PRODUCTS: Seafood, Poultry, Edible Bird Nest, Raw Meat and etc

FOOD

ANALYTICAL SERVICES TO COMPLY AUTHORITY

GUIDELINES Malaysia Food Act 1983 & Regulations 1985 The National Pharmaceutical Control Bureau (Biro Pengawalan Farmaseutikal Kebangsaan - BPFK) U.S Food and Drugs Administration Australia New Zealand Food Authority Hong Kong Food and Environmental Hygiene Department European Food Safety Authority Indonesia Food & Drug Monitoring Agency (Badan Pengawas Obat dan Makanan) Agri Food & Veterinary Authority of Singapore (AVA) State Food and Drug Administration of China Public Health (Food) Regulations of Brunei Food Sanitation Law (Japan)

PART A NUTRITION LABELLING i. Major Food ii. Animal Feeds PART B HEAVY METALS, ARTIFICIAL COLOUR AND PRESERVATIVE ANALYSIS IN FOOD i. Artificial Colour ii. Preservative iii. Heavy Metals PART C PHYSICAL AND CHEMICAL ANALYSIS IN FOOD PART D PHARMACEUTICAL / TRADITIONAL HERBS / FOOD SUPPLEMENT PART E EDIBLE OIL SAMPLE PART F FERTILIZER, COSMETIC AND TOILETRIES SAMPLE i. Fertilizer Analysis ii. Cosmetic and Toiletries

EXPERIMENT TITLE: TOTAL FAT TEST (F13) DETERMINATION OF TOTAL FAT IN BAKERS COTTAGE MOIST CHOCOLATE CAKE

Abstract: In this lab, we run analysis on total fat contained in a sample. This test was run upon a variety of samples, such as chocolate, cookies, pre-mix coffee powder and etc. The final result of fat recorded is vital to indicate nutritional values to clients for their consumers. Objective: To determine the total fat contained in a sample. Apparatus: 250mL beaker, watch glass, distilled water, anti-bumping, spatula, filter funnel, fluted filter paper, pair of thong, forceps, cotton, dropper, hot-plate. Reagents: HCl 2+1, 0.1N AgNO3 solution.

Weighing samples for Total Fat Test (F13): The weight of samples taken differs accordingly to the types of samples that will be analysed. I. Normal samples = 1g (the timer was set to 15 minutes after the sample boils)

Examples of normal samples: i. Cake and cookies ii. Chocolate bun iii. Cocoa products (eg.: Milo) iv. Cereals (eg.: Nestum) v. Pizza (contained cheese topping) vi. Desiccated coconut vii. Chocolate bar viii. Nuts and sesame seeds ix. Mooncake x. Ice cream xi. Candy (eg.: Fruit Plus)
II. Samples containing soy-bean = 3g (the timer was set to 1 hour after the sample boils) Examples of soy-bean samples: High-fiber cookies (contain soy) III. Meat product sample = 0.5g Examples of meat product samples: Nugget, sausages, burger patty and meatballs.

Preparation steps: I. Preparing HCl 2+1 solution: 2+1 is indicating the ratio of conc. 98% HCl solution to the ratio of distilled water.

2:1 Conc. HCl : distilled H2O

Procedure: Measure 500mL of conc. HCl

Add it into 250mL of distilled water.

Swirl to homogenized. Store in 1L container bottle.

II. Preparation of 0.1N AgNO3 solution:

17g of dried AgNO3 (powder) is weighed and transferred into a 1000mL volumetric flask.
It was then diluted by using distilled water until it reach meniscus level.

The T.V.(mL) was recorded and the solution was stored in amber bottle with new normality label.

The solution prepared was then standardized by titrating with NaCl.

Cover with its stopper. Swirled and shaken to homogenized.

*Standardizing 0.1N AgNO3 :

Titrate with prepared AgNO3 solution.

0.1g of dried NaCl is weighed in a 100mL conical flask.

It was dissolved with sufficient amount of distilled water and 3mL of K2CrO4 is added.

Observation:
Bright milky yellow light brown (with white precipitates)

Calculations: Formula = Weight of NaCl (g) T.V. (mL) x Markup volume (mL) Molar mass of AgNO3 (mol)

Weight of dried NaCl (g) First Duplicates 0.1012 0.1034

T.V. (mL) 17.55 17.90

Standardized Value (N) 0.0987 0.0988

Standardized value (average): = (0.0987 N + 0.0988 N) 2 = 0.09875 = 0.0988 N AgNO3

III. Weighing empty flasks. The empty flasks weight is recorded before it was used in the extraction process by using Soxhlet distillation unit. Later, the flasks will contains the fat (oil) from the sample. Also not to forget to label it. IV. Setting up filter-funnel stands with a tub below it. V. Boils up distilled water. VI. Processing the sample. In this case, the sample labeled as 1129 is the Bakers Cottage Moist Chocolate Cake. Thus, before running any analysis on it, it has to be processed with a food processer to ensure the sample is homogenized and being analysed thoroughly.

Procedure:
Let it dry in oven for 5 hours. Weigh 1g of sample into a 250mL beaker. The filtered sample was put back together with its filter paper in a 250mL beaker. (labeled) The sample was transferred into a flask and the extraction was done by using Soxhlet distillation unit.

45mL boiling distilled water and 55mL of HCl 2+1 are added in. Antibumping too.

After the extraction was done, the flask containing the sample was allowed to sit in an 80C oven for 30 minutes

The sample is digested on a hotplate. Once its boils, the timer was set accordingly to types of sample.

The dropping from sample was tested by using few drops of AgNO3. Observation: Cloudy = proceed rinsing. Clear = proceed to the next step.

The thimble was taken out from oven, and let it sit in a desiccators for 15 minutes.

The warm sample is filtered using double-layered fluted filter paper.

The sample was rinsed with boiling distilled water.

Record its weight.

Result and Calculations: Formula = [(W2 (g) - W1 (g) )] Sample size x 100

Weight of sample
Weight of dry empty flask (W1) Weight of dry empty flask + oil (W2) Weight of oil % Oil (by weight) in sample

:
: : :

2.0909 g
44.8573 g 45.2396 g

= 45.2396 g 44.8573 g = 0.3823 g

= (0.3823 g 2.0909 g) x 100 = 18.3 %

Discussions: 1. The sample is rinsed with using boiling distilled water in order to reduce the time to completely removed the HCl. 2. The samples weight is differs accordingly to the types of sample because:

Meat product: Tense to contained a high fat value, thus only a little amount (0.5g) of it is needed.
Soy-bean product: Its hard to extract out the oil/fat from soy-bean, and thus the amount of sample (3g) has to be sufficient and also as the time consumed (1 hour). 3. The dropping from the sample is tested with 0.1N AgNO3 because: HCl + AgNO3
(white precipitates)

AgCl +

HNO3

The dropping that turns cloudy indicates that the sample still contain HCl. And the clear solution indicates that the sample is free from HCl. 4. HCL 2+1 is used to destroy the proteins in the sample and fat separates as a layer on top of acid liquid.

Precaution steps: 1. Make sure to rinse the samples thoroughly from the beaker onto the filter paper. If the sample sticks to the beakers wall, wipe it using cotton and forceps. 2. After using the test tube for a few times (to collect sample droppings), its always better to clean it using soap and rinse it with distilled water before using it again. This to prevent the HCl from previous samples sticking in the inner wall of the test tube. 3. Always handle dried flask using a thong, as moisture from handling it with barehands will affect the weight.

Conclusion:
The final product (oil) extracted from the Bakers Cottage Moist Chocolate Cake obtained was 0.3823g, which is 18.3% (by weight) of the raw material used.