UNIVERSITI KUALA LUMPUR
MALAYSIAN INSTITUTE OF CHEMICAL & BIOENGINEERING
TECHNOLOGY
LABORATORY TECHNICAL REPORT
SUBMISSION FORM
To: Dr. Khairul Faizal Bin Pa’ee Code Subject: CFB 31203
From: Student ID. No.:
1. NUR SYAFIQAH BINTI AMINUDIN 1. 55218220043
2. MOHD ADAM BIN MOHD SOFIAN 2. 55218220016
3. HELMY ISKANDAR BIN AZHAR 3. 55218220046
No. of Group: 1 Date of Experiment: 30th November 2021
Title of Experiment: Moisture Content Determination
Received by: Dr. Khairul Faizal Bin Pa’ee Date of Submission: 26th December 2021
Note: Late submission will not be accepted.
*To be filled by the marker*
VERY VERY
POOR GOOD EXCELLEN
CRITERIA POOR GOOD
1 2 3 4 T5
1.0 ABSTRACT & OBJECTIVES (HALF 2 4 6 8 10
PAGE 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) 3 6 9 12 15
(TOTAL: 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
1.0 Abstract & Objective(s):
1.1 Abstract
The scope of the moisture content in this experiment is solid food, which is Hup Seng cream
cracker. To begin, the food product sample must be mashed using a porcelain mortar and pestle. To
create the sample triplicate, it was divided into three parts. After that, the sample was weighed and placed
in the oven. The oven was preheated to 100 ° C, and the sample was dried for 24 hours. The sample
cannot be dried for an extended period of time or at a high temperature because this will result in a
misleading moisture content reading. Some calculations were done on the weight of moisture in the
samples and the percentage of moisture content in order to calculate the moisture content of the samples.
The laboratory manual was used to guide all of the calculations, and the results were recorded.
1.2 Objective
The objective of this experiment was:
To determine moisture content of selected food product through forced draft oven.
2.0 Methodology:
A pan is labelled in
each sample and
Oven blank
Theisempty
set to pans
100⁰Care
dried for 2 hours at
100⁰C
The oven is pre-heated to
100⁰C and the sample was
Pans are cooled in
weighed. A numbered pan is A representative is
desiccator until they reach
removed from desiccator obtained from sample
room temperature after 2
and the pan is weighed. The container. The sample
hours
weight is recorded to 4
decimal
places.
2g of sample is
transferred into the All the aluminum pans are
pre-weighed pan and
placed in the pre-heated
recorded to 4 decimal
oven and are dried for 24
places
hours at 100⁰C
After the drying
process, the pans are
transferred into
desiccator and cooled
to room temperature
The weight of each pan is
recorded to 4 decimal
places
3.0 Result:
Table 3.1 Sample Information
Sample Name Hup Seng Ping Pong Cream Crackers
Company Hup Seng Perusahaan Makanan (M) Sdn. Bhd.
Sample Description The sample has a creamy, buttery taste and a crunchy texture.
Ingredients include Wheat Flour, Vegetable Oil (Palm Oil), Corn Starch,
Glucose Syrup, Leavening Agent (Ammonium Bicarbonate), Sugar, Full
Cream Milk Powder, Salt, Yeast.
Table 3.2 Test data
Sample Data Replicate 1 Replicate 2 Replicate 3
Empty container, A (g) 36.8940 35.7804 42.7271
Container + Sample, B (g) 38.9117 37.7864 44.7451
Sample weight, C = [B – A] (g) 2.0177 2.0060 2.0180
Container + sample after drying, 38.8629 37.7359 44.6950
D(g)
Moisture weight, E = [B- D] (g) 0.0488 0.0505 0.0501
Table 3.3 Standard Deviation Calculation Data
Replicates Moisture (%) Deviation From the Square (Xi-X)2
mean, (Xi-X)
1 2.4186 -0.0692 0.0048
2 2.5174 0.0296 0.0009
3 2.5273 0.0395 0.0016
Total 7.4633 -0.001 0.073
Table 3.4 Test Result
Test Data Replicate 1 Replicate 2 Replicate 3
Moisture (%) = 𝐸 × 100 2.4186% 2.5174% 2.5273%
𝐶
Mean of Moisture (%) 2.4878%
Standard Deviation 2.4878 ±0.0604
Coefficient of variation 2.4278
4.0 Discussion
This experiment aims to determine the moisture content of a food product using a forced draft
oven. Hup Seng-Cream Crackers were used in this experiment. The porcelain mortar and pestle were used
to ground the cream crackers (K.Kulp, 2018). The two grams of material were then placed in an
aluminium pan, and the weight was recorded. The empty pan must be weighted and recorded to four
decimal places before placing the sample into the pan. Three replicates of the samples were created. After
that, place all of the aluminium pans in a preheated oven at 100 degrees Celsius. Allow 24 hours for the
samples to dry. After 24 hours, turn off the oven and move the pans to a desiccator with tongs. It will take
about 20 minutes to cool the samples to room temperature. The pans were weighed once more, and the
results were written down. The weight of the empty pan for replicates 1, 2 and 3 is 36.8940g, 35.7804g,
and 42.7271g, respectively, whereas the weight of the pan with the sample for replicates 1, 2 and 3 is
38.9117g, 37.7864g, and 44.7451g, according to the results of the experiment. Furthermore, the sample
weights for duplicates 1, 2, and 3 are 2.0177g, 2.0060g, and 2.0180g, respectively. The weights of the pan
and the sample after drying were 38.8629g, 37.7359g, and 44.6950g for replicates 1, 2, and 3,
respectively, while the moisture weights were 0.0488g, 0.0505g, and 0.0501g.
The moisture of the sample can be estimated using the formula Moisture (%) = [(weight
moisture/weight of sample) X 100) for further calculations. Replicate 1 has a moisture content of
2.4186%, replicate 2 has a moisture content of 2.5174%, and replicate 3 has a moisture content of
2.5273%, resulting in moisture content of 2.4878% for this sample. From there, we can calculate the
standard deviation and the coefficient variation of the replicates. The standard deviation is 2.4878
±0.0604, and the coefficient variation is 2.4278. As a rule, a coefficient variation below 5% is acceptable.
The results are in range with other crackers production, which is 1-5%. This low moisture content ensures
that biscuits are generally free from microbiological spoilage and have a long shelf life if they are
protected from absorbing moisture from damp surroundings or atmosphere (Rashmi, 2014) a certain
percentage. According to the findings, the weight of containers (pans) containing the sample after drying
is smaller than the weight before drying for replicates 1, 2, and 3. Moisture loss causes weight changes in
drying techniques. Moisture loss from a sample is a function of time and temperature during analysis.
This is because additional chemical reactions may occur that result in the use of moisture, lowering the
moisture content of the sample. As a result, there will be fewer major errors, such as the loss of volatile
elements in the sample. There could be a few inaccuracies in the process of obtaining all of the results,
which could have a minor impact on the outcome. The aluminium pans may hold residual moisture,
causing weight fluctuations during the moisture analysis. Furthermore, a fluctuating reading of the
analytical balance will result in inaccuracies.
5.0 Conclusion:
Food protection, quality, and shelf life are all affected by the amount of moisture in a product. As
a result, moisture content analysis, from raw material analysis through final product testing, plays a vital
role in quality management in the food supply chain. The moisture content for replicate 1 is 2.4186%,
replicate 2 is 2.5174%, and replicate 3 is 2.5273%, so the mean moisture content for this sample is
2.4878% with a standard deviation of 0.0604 and a coefficient variation of 2.4278, according to the
results of the experiment. The moisture content is less than 10%, indicating that it is adequate to prevent
microbial growth on the food product. When food is dried, the quantity of moisture available to promote
microbial development is reduced, extending the product's shelf life, which is a great solution when
proper storage is not available (O.A, 2019). However, there are a few suggestions for overcoming the
flaws that may affect the experiment's outcome in order to obtain a more accurate result. To prevent
leaving fingerprints that have weight, use the aluminium pan with tongs rather than your bare hands (Eke-
Ejiofor, 2013). Furthermore, servicing and maintaining the analytical balance ensures that readings from
the instrument are always dependable and correct. Finally, gently turn the aluminium pan to remove any
leftover moisture.
6.0 References
Eke-Ejiofor, J. (2013). Proximate and sensory properties of African breadfruit. International Journal
of Nutrition and Food Sciences. Vol. 2, 3.
K.Kulp. (2018). Natural Levels of Nutrients in Comercially Milled Wheat Flour. Description of
samples and Proximate analysis, 4.
O.A, O. (2019). Breadfruit flour in biscuit making. Effects on product, 1.
Rashmi, T. (2014, August 16). Information of Biscuits. Retrieved from zero-emissions.at:
http://wiki.zero- emissions.at/index.php?title=Information_about_biscuits,_cookies_and_crackers
UniKL MICET
Psychomotor performance rubric
Course code/name : CHEMICAL FOOD ANALYSIS (CFD 31203)
Experiment title: MOISTURE CONTENT DETERMINATION
Student 's name: NUR SYAFIQAH BINTI AMINUDIN
Date : 30th November 2021
Advanced Proficient Developing
No Criteria (5 points) (3 points) (1 points) Points
Successfully completes experiment Successfully completes Cannot completes tasks and
procedures independently. experiment procedures with standard procedures
Successfully performs minimal supervision.
1 experiments without
Shows excellent understanding Shows good understanding of Show no understanding of
supervision.
of procedure and theory taught. experiments procedure and experiments procedure and
theory taught theory taught.
Ability to organise, performs Practices safely, can work independently Practices most procedures Fails to notice important
experiments and take initiative as safely conforms to the lab information and safety
safely and aware of priorities in well as cooperating effectively in a regulations with factors in the workplace.
2
the laboratory. team. minimal cooperating effectively
in a
team.
Ability to show engagement in Shows excellent performance Shows good performance with Performs with little energy,
conducting with unusual energy, is very focused, confident, energy and focus and no commitment
3
experiment. shows confidence and full commitment. commitment. needs support.
Ability to demonstrates Always demonstrates respect and Good demonstration of respect No demonstration of respect
4 care and respect in equipment care for equipment. and and care for equipment.
set-up. care for equipment.
Total points
UniKL MICET
Psychomotor performance rubric
Course code/name : CHEMICAL FOOD ANALYSIS (CFD 31203)
Experiment title: MOISTURE CONTENT DETERMINATION
Student 's name: HELMY ISKANDAR BIN AZHAR
Date : 30th November 2021
Advanced Proficient Developing
No Criteria (5 points) (3 points) (1 points) Points
Successfully completes experiment Successfully completes Cannot completes tasks and
procedures independently. experiment procedures with standard procedures
Successfully performs
minimal supervision.
1 experiments without
Shows excellent understanding Shows good understanding of Show no understanding of
supervision.
of procedure and theory taught. experiments procedure and experiments procedure and
theory taught theory taught.
Ability to organise, performs Practices safely, can work independently Practices most procedures Fails to notice important
experiments and take initiative as safely conforms to the lab information and safety
safely and aware of priorities in well as cooperating effectively in a regulations with factors in the workplace.
2
the laboratory. team. minimal cooperating effectively
in a
team.
Ability to show engagement in Shows excellent performance Shows good performance with Performs with little energy,
conducting with unusual energy, is very focused, confident, energy and focus and no commitment
3
experiment. shows confidence and full commitment. commitment. needs support.
Ability to demonstrates Always demonstrates respect and Good demonstration of respect No demonstration of respect
4 care and respect in equipment care for equipment. and and care for equipment.
set-up. care for equipment.
Total points
UniKL MICET
Psychomotor performance rubric
Course code/name : CHEMICAL FOOD ANALYSIS (CFD 31203)
Experiment title: MOISTURE CONTENT DETERMINATION
Student 's name: MOHD ADAM BIN MOHD SOFIAN
Date : 30th November 2021
Advanced Proficient Developing
No Criteria (5 points) (3 points) (1 points) Points
Successfully completes experiment Successfully completes Cannot completes tasks and
procedures independently. experiment procedures with standard procedures
Successfully performs
minimal supervision.
1 experiments without
Shows excellent understanding Shows good understanding of Show no understanding of
supervision.
of procedure and theory taught. experiments procedure and experiments procedure and
theory taught theory taught.
Ability to organise, performs Practices safely, can work independently Practices most procedures Fails to notice important
experiments and take initiative as safely conforms to the lab information and safety
safely and aware of priorities in well as cooperating effectively in a regulations with factors in the workplace.
2
the laboratory. team. minimal cooperating effectively
in a
team.
Ability to show engagement in Shows excellent performance Shows good performance with Performs with little energy,
conducting with unusual energy, is very focused, confident, energy and focus and no commitment
3
experiment. shows confidence and full commitment. commitment. needs support.
Ability to demonstrates Always demonstrates respect and Good demonstration of respect No demonstration of respect
4 care and respect in equipment care for equipment. and and care for equipment.
set-up. care for equipment.
Total points
