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% 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.

REFERENCE

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