Study On Retail Storage Temperatures Of Chocolate Cake In Meeting Halalan-Toyyiban Requirements

Abstract

Storage temperature is one of the important requirements in halalan-toyyiban assurance pipeline for retailing. It is an important factor that affects the shelf life of a cake as to ensure the safety of the product upon consumption. Any foods that are hazardous to health upon consumption are considered not meeting the safety part ( toyyib ) in Islamic perspective. Hence the aim of this study was to evaluate the halalan-toyyiban status of the chocolate cake at retail storage with respect to chemical, microbiological and sensorial properties. Samples were stored at three different temperatures i.e. room temperature (25 ± 1°C), chilled temperature (4 ± 1°C) and frozen temperature (-18 ± 1°C), simulating the storage conditions at retail outlet. Chemical analyses were evaluated using Peroxide Value (PV) and Thiobarbituric Acid (TBA) tests while for microbiological analyses, total plate count (TPC) and yeast and mould count (YM) using petrifilm were conducted. As for sensorial evaluation, quantitative descriptive analysis (QDA) was performed on the chocolate cake samples. All analyses were conducted until the chocolate cake showed signs of spoilage either through microbiological, physical or chemical means. The results revealed that the proper storage conditions for all samples in meeting the halalan-toyyiban requirements with respect to chemical, microbiological and sensorial properties were ≤ 2 days at room temperature, ≤ 40 days at chilled temperature, and ≤ 300 days at frozen temperature.