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: MOISTURE 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
In this experiment, objective of a moisture content determination is a to determine the
amount and percentage of moisture in sample. Next, to determine the moisture content of a given
sample using data that was read off and recorded from the experiment. This experiment also to
determine moisture content of food product through forced draft oven. Moisture is an important
factor in food quality, preservation, and resistance to deterioration. Moisture content of foods can
be determined by a variety of methods, but obtaining accurate and precise data is commonly a
challenge. The various methods of analysis have different applications, advantages, and
disadvantages. In this experiment, several methods to determine the moisture content of foods
will be used and the results compared while a summarized below are the food samples proposed
for analysis and the methods used. However, note that other types of food samples could be
analyzed and groups of students could analyze different types of food samples. It is
recommended that all analyses be performed in triplicate, as time permits. Based on the result
obtained, the weight of containers with the sample Replicate 1 and Replicate 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 moisture loss.

OBJECTIVE

 To determine the amount and percentage of moisture in sample.

 To determine the moisture content of a given sample using data that was read off and
recorded from the experiment.

 To determine moisture content of food product through forced draft oven.

Methodology:
Flow chart for procedure
The vacuum oven temperature
was set to 105℃ and the
temperature kept constant.
After 2 hours, the pans and
its cover was removed with
using tongs and cooled in
desiccator until they reached
room temperature
(approximately 20minutes).
Next, weight was recorded
to the 4th decimal place.
After 24 hours, the oven was
turn off and then the pan was
transferred with tongs into a
desiccator and the sample was
cooled to room temperature
approximately 20 minutes the
sample was weighted.
Result/ Discussion:
Second one, an aluminium
pan for each sample and
blank that was be analyzed
must labeled include the pans
in numerical order.
The aluminium pan and its
cover was cleaned and dried in
the oven for minimum of 2
hours at 100℃.
Then, 2 gram of the sample
(sambal garing) was
transfered into aluminium
pan and the weight was
recorded to the 4th decimal
place.
Lastly, the pan and its cover
with the sample was placed
into the oven, 100℃ and left
for at least 24hours
RESULT

The data below shows the result collected from the sample of ‘sambal garing’ for
experiment moisture content determination.

Test Data
Sample Data Replicate 1 Replicate 2
Empty container, A (g) 39.1311 g 39.0918 g
Container + Sample, B (g) 41.1592 g 41.1448 g
Sample Weight, C (g) 2.0281 g 2.0530 g
Container + sample after drying, D (g) 41.1112 g 41.1285 g
Moisture weight, E (g) 0.048 g 0.0163 g

Test Result
Test Data Replicate 1 Replicate 2
Moisture (%) 2.3667 % 0.7940%
Mean of moisture (%) 1.5804%
Standard Deviation 0.7940

CALCULATION
E
 100
 Moisture (%) = C
0.048 g
 100
Replicate 1 = 2.0281g = 2.3667 %
0.0163 g
100
Replicate 2 = 2 . 0530 g = 0.7940 %
 Mean of moisture (%) = replicate 1 + replicate 2
2
2.3667%  0.7940%
= 2
= 1.5804%

DISCUSSION

Moisture content has a big impact for the taste, texture, weight, appearance and shelf life of
foodstuffs. It also important for the analysis performed on a food product and also one of
difficult part which must have accurate and precise data. 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 empty aluminium pan must be weight
and record with 4th decimal places first. Then after recorded the weight of empty aluminium pan,
transfer two grams of sambal garing inside the aluminium pan then recorded the weight. These
sample were replicated for two times. After that, all the aluminium pans are transferred to the
oven for pre-heated in 100℃ and dried the sambal garing for 24 hours. After 24 hours, take out
the aluminium pan and put it into desiccator for 20 minutes then record the weight of sample
after drying.

In this experiment, the dried sambal was compare to dried chilli. The value of moisture
weight for dried sambal is more low than dried chilli which is moisture weight are 0.048g for
replicate 1 and 0.0163g for replicate 2 while for dried chilli, the values of moisture for replicate 1
are 0.02g and 0.021g for replicate 2. The difference may be cause from different method of
drying. Dried sambal are used oven to remove the moisture while for dried chilli are used opem-
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 moisture for dried sambal is 1.5804% and standard deviation 0.7940.

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

Conclusion:

CONCLUSION

The objective for this experiment is to determine the moisture content of selected food
samples using drying oven method and to determine the moisture content of selected food
samples using moisture analyzer. This experiment is about the determination moisture content of
food product through forced draft oven. The sample used in this experiment is ‘sambal garing’.
The ‘sambal garing’ were grinding using the porcelain mortar and pestle. The two grams of the
sample then were transferred into the aluminum pan and the weight were recorded. Moisture
assays can be one of the most important analysis performed on a food product and yet one of the
most difficult from which to obtain accurate and precise data. Weight changes in drying methods
are assumed to be due to moisture loss. The material is heated under carefully specified
temperature and the loss of weight is taken as a measure of the moisture content of the sample.
The value obtained for moisture depends on type of oven, temperature and length of drying.
Therefore, the methods provide same time approximate rather than accurate moisture values.
Drying methods are simple, relatively rapid, and permit the simultaneously analyzes of large
number of samples while one of the disadvantages by using drying methods are heating of a
moist organic substances causes volatilization of material and formation of gaseous product by
irreversible thermal decomposition of organic component. Moisture loss from a sample during
analysis is a function of time and temperature. This is because there is might be other chemical
reactions happen that can result in utilization of moisture which would reduce the moisture from
the sample. Thus, there would be less serious error happened such as loss of volatile constituents
of the sample.
References : Based on the result obtained, the weight of the container and the sample after

1. Cheng, J. Y., Chiu, S. L., & Lo, I. M. (2017). Effects of moisture content of food waste
on residue separation, larval growth and larval survival in black soldier fly
bioconversion. Waste management, 67, 315-323.
2. Jindal, V. K., & Siebenmorgen, T. J. (1987). Effects of oven drying temperature and
drying time on rough rice moisture content determination. Transactions of the ASAE,
30(4), 1185-1192.

3. Karmas, E. (1980). Techniques for measurement of moisture content of foods. Food

Technology (USA).

4. Farkas, (2011) performance moisture for drying red chilli