Effect of different storage temperature and preservative on keeping quality of sambal ikan bilis / Nor Azlina Rahim

This project was carried out with the objective to study the effect of different storage temperatures on keeping quality of Sambal Ikan Bilis, to analyze the effect of preservative on keeping quality of Sambal Ikan Bilis and to find out the acceptability of Sambal Ikan Bilis with different storage temperature. The Sambal Ikan Bilis was made using fried ikan bilis (anchovy), onion, garlic, chili paste, oil, salt, sugar, tartaric acid and benzoic acid as preservatives as the main ingredient. The level of benzoic acid used in the sample was 0 ppm, 175 ppm and 350 ppm. The sample was kept in three different storage temperature (room, chill and frozen). From the analysis which was carried out, it shows that at low storage temperature, the rate of rancidity acceleration in Sambal Ikan Bilis was slower. The protein content was similar for every sample even they were stored at different storage temperature and different amount of preservative was added. Microbial activity was slower due to lower storage temperature and higher level of preservative. The panelists also most prefered the Sambal Ikan Bilis which was stored at room temperature compared to chill and frozen temperature.