KITCBEN CBENISTRY PR0}ECT

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nlnA ALL?ZA 8ln1l kLCL (u20091033080)
nu8 A?unl 8ln1l 8CZAkl (u20091033084)
nC8 ASMALlZA 8ln1l 8AkA8 (u20091033093)
nu8 'ALlA AlllAP 8ln1l PAMuAn (u20091033076)

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Some Iood only long lasting iI it is stored in a diIIerent way Irom its original Iorm such as
preservations. One oI the preservations methods is pickling. Pickling is the process oI preserving
Iood by anaerobic Iermentation in brine (a solution oI salt in water) to produce lactic acid,
or marinating and storing it in an acid solution, usually vinegar (acetic acid). We chose mango
Ior our best pickled because it is easily Iound in Malaysia. This experiment is conducted to Iind
the best method to obtain the best pickled including to study how lime water eIIect the condition
oI pickled and also to study how the concentration oI solution aIIect the texture oI pickled. First
thing that we need to do was cleaned and sterile the container that going to be used as well as the
mango itselI. AIter that, the cut mango was divided into three parts which are soaked in lime
water Ior 5 minutes, 30 minutes and 60 minutes. Each oI these parts then will be divided into
another three parts which are diIIerent in the amount oI ingredient. The observation was Iirst
made on the eIIect oI lime water on the crunchiness oI the mango. The crunchiest was then
selected Irom the Iirst observation Ior the second observation, where the color, crunchiness, and
taste were considered to be observed. AIter that, the best pickled was concluded. From the result
obtained, we Iound that the, the crunchiest and best mango pickled was the mango that soaked
into the lime water Ior 60 minutes and contain sugar and salt only as its ingredients. So we
conclude that, the longer the mango is soaked into the lime water the crunchier it will be and the
combination oI salt and sugar give the best pickled.




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IN1kCDUC1ICN
Pickling is a global culinary art. II
you were to go on an international Iood-
tasting tour, you`d Iind pickled Ioods just
about everywhere. There are two basic
categories oI pickles. The Iirst type includes
pickles preserved in vinegar, a strong acid in
which Iew bacteria can survive. Most oI the
bottled kosher cucumber pickles available in
the supermarket are preserved in vinegar.
The other category includes pickles soaked
in a salt brine to encourages Iermentation
the growth oI "good" bacteria that make a
Iood less vulnerable to "bad" spoilage-
causing bacteria. Common examples oI
Iermented pickles include kimchi and many
cucumber dill pickles. In chemical pickling,
the jar and lid are Iirst boiled in order to
sterilize them. The Iruits or vegetables to be
pickled are then added to the jar along with
brine and/or vinegar as well as spices and
are then allowed to Ierment until the desired
taste is obtained. In commercial pickling, a
preservative like sodium benzoate or EDTA
may also be added to enhance shelI liIe. In
Iermentation pickling, the Iood itselI
produces the preservation agent, typically by
a process that produces lactic acid. Pickling
is not only an international Iood-
preservation technique, it`s also an ancient
one. For thousands oI years, our ancestors
have explored ways to pickle Ioods,
Iollowing an instinct to secure surplus Iood
supplies Ior long lasting. Here we also try to
test what is the best way in making pickle.
Another thing that we must take note, pickle
cannot be too much consumed because the
World Health Organization has listed
pickled vegetables as a possible carcinogen
and the British Journal of Cancer released
an online 2009 review oI research on pickles
as increasing the risks oI esophageal cancer

,L1nCDCLCG
. Cut the mango into small pieces oI
the same size. (Almost the same)
2. Divide the mango into three parts.
3. Soak the Iirst sample into lime water
Ior 5 minutes, the second sample Ior
30 minutes and the third sample Ior
60 minutes.
4. Remove the mangoes Irom lime
water, and then rinse with tap water.
5. Divide the Iirst sample into Iour and
add into the container that labeled A,
B, C and D.

container Contents
A 26.06 g oI sugar
250 ml oI water

B 25.37 g oI salt 250
ml oI water

C 25.37 g oI salt
26.06 g oI sugar
250 ml oI water

D 26.06 g oI sugar
6 pieces oI asamboi
250 ml oI water


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6. eave the labeled containers at a dry
place Ior six days.
7 Repeat step 4 until 6 by replacing the
Iirst sample with the second and third
sample.

kLSUL1S

SAMPES TIME
(MIN)
OBSERVATION
ON
CRUNCHINESS
A 5 ess crunchy
30 Moderately
crunchy
60 Very crunchy
B 5 ess crunchy
30 Moderately
crunchy
60 Very crunchy
C 5 ess crunchy
30 Moderately
crunchy
60 Very crunchy
D 5 ess crunchy
30 Moderately
crunchy
60 Very crunchy

AIter the time with best result has
been selected (60 minutes), the
second comparison is done.












R
e
m
e
m
b
e
r

t
h
a
t

a
l
l

t
he samples were soaked in lime
water Ior 60 minutes




container observation
A Brown in
color
Quite taste
The least
crunchy

B The original
color is
remained
Not
delicious at
all (too
salty)
The most
crunchy
pickled
C Very
delicious
The original
color is
preserved
very
crunchy

D Bubbles
Iormed in
the solution
Reddish
orange in
color
Quite tasty
ess
crunchy
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DISCUSSICN
Ingredients
In the experiment, a diIIerent
substance was added in each container.
Container A was added with sugar and
water, container B was added with salt and
water, container C was added with water,
sugar and salt while container D was added
with water, sugar and asamboi`.
The pickled in container A was
quite tasty because it tasted sweet which
came Irom the sugar. Sugar plays an
important role in the Iood preservation. This
is because sugar is able to Iorm hydrogen
bond with water molecules in which will
reduce the water activity and make the water
less Iavourable Ior microbial growth. From
the reading, it was Iound that the winter
radish root will appear bright yellow in color
that occurs naturally aIter the pickling
process. The condition Ior the Iormation oI
yellow pigment is the same as the reaction
between thioglucosidase and ascorbic acid
that stimulate the production oI yellow
pigment (Ozawa et al., 993). However, in
this case the yellowing or browning oI the
pickled might be caused by some errors that
were done during conducting the study. The
mango might be not soaked Iully in the
sugar solution which caused it be exposed to
oxygen and oxidized. The enzyme that
responsible Ior the browning oI the mango is
polyphenol oxidase. This enzyme caused the
Iormation oI oxidized pigment which is
brown in color and contributed to the color
changes in the mango.
The addition oI salt in the container
B has promoted the growth oI bacteria
known as actobacillus plantarum.
However salt must be added at a correct
proportion. II too much salt was added, the
good bacteria will not Iunction properly and
too little salt will promote the growth oI less
beneIicial bacteria.
The pickled in container C has the
best taste because it has a balance taste. It
was not too sweet and does not too salty, in
Iact it has both oI the combination oI the
tastes.
The solution in container D was
quite diIIerent Irom the others, it was added
with asamboi` which gave the solution an
orange color. The solution was orange in
color because the paticles in asamboi`
which was orange in color has diIIused
throughout the water in the container via
simple diIIusion. The orange solution has
stained the pickled with an orange color.

KITCBEN CBENISTRY PR0}ECT

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ime Water
Processing is necessary Ior
all pickles and relishes to destroy the yeasts,
molds and bacteria that may cause the
product to spoil and also to inactivate
enzymes that could aIIect color, Ilavour and
texture oI the pickled product.
Calcium hydroxide, traditionally
called slaked lime, is an inorganic
compound with the chemical Iormula Ca
(OH)
2
. It is a colorless crystal or white
powder and is obtained when calcium
oxide (called lime or quicklime) is mixed, or
"slaked" with water. It has many names
including hydrated lime, builders lime, slack
lime, cal, or pickling lime. It is oI low
toxicity and Iinds many applications,
including Ior Iood. Because oI its low
toxicity and the mildness oI its basic
properties, it is widely used in the Iood
industry. But here in this experiment we
were studying the eIIects oI this substance
on the crunchiness oI the pickles. Time Ior
the mango to be soaked on the lime water
was varied; this is to determine the eIIect oI
time oI mango soaked in lime water and the
crunchiness oI the pickles. From the result
obtain we Iound out that the mango that
soaked into the lime water Ior hour more
crunchy Iollowed by 30 minutes and 5
minutes. Alum may be saIely used to Iirm
Iermented pickles. However, it is
unnecessary and is not included in the
recipes. The calcium in lime deIinitely
improves pickle Iirmness. Food-
grade lime may be used as a lime-
water solution Ior soaking Iresh mango
beIore pickling them. The calcium in the
lime reacts with the pectic acid in the Iruit to
Iorm calcium pectate, which adds to
'crunchiness'. There is already some calcium
pectate in mango and other vegetables. The
longer the time it was soaked, the
probability Ior the calcium in lime reacts
with pectic acid also high.
Excess lime absorbed by the mango
must be removed to make saIe pickles. To
remove excess lime, drain the lime-
water solution, rinse, and then resoak the
mango in Iresh water Ior hour. Repeat the
rinsing and soaking steps two more times.
To Iurther improve pickle Iirmness, the
mango pickles can be process Ior 30 minutes
in water at 0F. This process also prevents
spoilage, but the water temperature should
not Iall below 0F. Use a candy or jelly
thermometer to check the water temperature.
But this process was not done Ior this time
experiment. But the crunchiness oI the
pickles not only depends on this Iactors but
KITCBEN CBENISTRY PR0}ECT

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the concentration oI the solution also aIIect.
In order to determine this we were observing
the crunchiest mango within the samples A,
B and C. Once we got the crunchiest one,
the comparison between the crunchiest 5
minute, 0 minute and hour was made. We
Iound that the longer the mango soaked into
the lime water crunchier it will be.
Temperature
Temperature is one oI the Iactors
aIIecting the pickling process. Pickling
process is also known as Iermentation
process. The optimum temperature Ior
Iermentation is around 2
o
C. A change oI
just a Iew degrees Irom this temperature
modiIies the activity oI the microbial
process and aIIects the quality oI the Iinal
product. ThereIore, temperature control is
one oI the most important Iactors in the
pickling process. A temperature oI
o
C to
22
o
C is most appropriate Ior initiating
Iermentation since this is the optimum
temperature range Ior the growth and
metabolism oI . mesenteroides.
Temperatures above 22
o
C Iavor the growth
oI actobacillus species. When temperature
is low, euconostoc
mesenteroides dominates, producing a mix
oI acids, alcohol, and aroma compounds. At
higher temperatures actobacillus
plantarum dominates, which produces
primarily lactic acid. Many pickles start with
euconostoc, and change
to actobacillus with higher acidity.
|

Otherwise, the temperature above 30
o
C will provide pickles become too soIt
during Iermentation. It is also will cause the
excess oI microbial growth in the pickle and
Iormation oI bubble will occur. Actually,
bubbling in pickles is the Ieedback Irom
Iermentation process. During Iermentation,
cultures transIorm the Iresh Iruits into
pickles by converting sugars to lactic acid,
acetic acid, carbon dioxide, and other
beneIicial substances. The bubbling Iormed
in pickles is the carbon dioxide that released
Irom Iermentation process. To reduce the
excessive bubbling Iormed, pickles can store
under reIrigerator to slow the Iermentation.
A very low temperature makes process oI
Iermentation become more slowly compared
at room temperature. As we mentioned
above, the optimum temperature Ior
Iermentation process is around 2
o
C, hence
when pickles are kept in reIrigerator which
is in very low temperature under 2
o
C, the
microbial process will become slow, and
process converting sugar to lactic acid and
carbon dioxide also become slow, this will
reduce the Iormation oI bubbles in pickle.
KITCBEN CBENISTRY PR0}ECT

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There are some precaution steps during
making the pickles. Make sure that using the
diIIerent spoon to stir salt or sugar with
water and Iruit in order to avoid pickles
Irom being contaminated. Furthermore, we
should use boiled water instead oI pipe
water to make pickle. Do not use the pipe
water because there are microorganisms that
might be caused the growth oI bad bacteria
and contaminate the pickles.
Concentration
Now, we move to the other Iactors
that makes the pickles crunchier which is
concentration oI the solution that the pickles
was soaked. There are Iour diIIerent oI
concentration in making these pickles. The
Iour solutions that we prepared are:

. Solution oI water and sugar only
2. Solution oI water and salt only
3. Solution oI water, salt and sugar only
4. Solution oI water, sugar and asam boi
only
A solution oI water and sugar is
called syrup. A solution oI sodium chloride
(common table salt) in water is called brine.
By using diIIerent kind oI solute (salt,sugar
and asam boi) , it also gave diIIerent taste
and texture to the pickles.
Based on the results, it showed that
the solution oI salt give the most crunchy
texture compare to the other. All oI the
solutions have diIIerent concentration. The
lowest concentration is the concentration oI
sugar solution (syrup), the middle one is
sugar and salt solution and the highest
concentration is the solution oI salt (brine).
This means that the highest the
concentration oI pickling solution, the
crunchy the pickles.
DiIIerent concentrations contribute
to diIIerent texture oI pickles. This is
because, the concentrated solution contains
less amount oI water which make the water
Irom Iruit to move out to the outer
membrane. When water Irom Iruit move out,
it makes the Iruit crunchier. Thus, the more
concentrated the solution, the large amount
oI water move out Irom the Iruit and the
crunchier the pickles.
Although we want to make the
crunchiest pickles, we also must consider
the taste oI the pickles that we would
produce. As the more we add salt into the
solution the pickles, the more salty the taste
oI pickles. The saltiest the taste, the decrease
the taste oI the pickles. Same goes to the
sugar solution. Besides, too much salt and
sugar in our Iood may cause some
KITCBEN CBENISTRY PR0}ECT

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dangerous diseases which are hypertension
and diabetes.
In this kitchen project also, we add
Iew asam boi in 4th solution Ior better taste.
Asam boi is to make the pickles taste sourer.
It is quite tasty but not as tasty as the pickles
that was soaked in 3rd solution
Calculation

To determine the concentration oI the
solution that pickles was soaked.

Concentration number oI moles oI solute /
volume oI the solvent

The molecular Iormula oI table sugar is
given as C2H22O 342.30 g/mol
The molecular Iormula oI common salt is
given as NaCl 54.44 g/mol

The solutions are as Iollowed:

. Solution oI water and sugar only

Mass oI sugar 25.37 g
No oI mole oI sugar 25.37 g / 342.30
gmol- 0.074 mole
Volume oI water 0.25
Molarity oI sugar solution 0.074 mole/
0.25 0.296 M

2. Solution oI water and salt only

Mass oI salt 26.059 g
No oI mole oI salt 26.059 g / 54.4 gmol-
0.476 mole
Volume oI water 0.25
Molarity oI sugar solution 0.476 mole/
0.25 .95 M

3. Solution oI water, salt and sugar only

Mass oI sugar salt 52.0 g
No oI mole oI sugar 52.0 g / 396.74
gmol- 0.3 mole
Volume oI water 0.25
Molarity oI sugar solution 0.3 mole/
0.25 0.524 M









KITCBEN CBENISTRY PR0}ECT

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CCNCLUSICN
The longer the mango is soaked into the
lime water the crunchier it will be. This is
because the calcium in the lime reacts with
the pectic acid in the Iruit to Iorm calcium
pectate, which adds to 'crunchiness'. When
concentration oI solution increase, the
texture oI mango pickled become crunchier
due to the process oI osmosis. This process
occurs because oI the tendency oI substance
to move through membrane Irom high
concentration water molecule to low
concentration oI water molecule. In this
case, water molecule inside mango Ilows out
to the solution since it has lower water
molecule concentration than the water
molecule concentration inside mango. The
Ilowing out oI water molecule Irom mango
makes the pickled become crunchier.

kLILkLNCLS
O 8eLrleved CcLober 202011from
hLLp//wwwpopsclcom/dly/arLlcle/200
903/howmakequlckplckles
O eLer S Murano undersLandlng lood
Sclence and 1echnology unlLed SLaLes
of Amerlca 1homson Learnlng lnc
2003
O Alev 8aylndlrll Lnzymes ln lrulL and
vegeLable rocesslng ChemlsLry and
Lnglneerlng AppllcaLlon unlLed SLaLes
of Amerlca 1aylor lrancls Croup
2010
O
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m
http://water.me.vccs.edu/courses/env
211/lesson8_3.htm
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20Opponents/processed_foods.htm
http://www.edvantia.org/products/pdf
/voices/voices3=act2.pdf
http://www.edvantia.org/products/pdf
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http://chemistry.about.com/od/lecture
notesl3/a/concentration.htm
O Retrieved November ,20, Irom
hLLp//enwlklpedlaorg/wlkl/lckllng#1
he_plckllng_process