III. MATERIAL AND METHOD
A. Timing and Location
1. Timing Research was started in August - October 2009.
2. Location Sample preparation, keeping quality KQ, sensory evaluation, physical
analysis, chemical analysis and microbiology analysis was done in application group and laboratory facility at PT. Nestle Indonesia
– Kejayan Factory.
B. Materials and Tools
1. Materials and tools for sample preparation Raw material:
All raw materials explained below were intended to be used in products made by dry mixing without any further heat processing, therefore it should have
microbiology requirement as follows ; aerobic mesophilic microorganism max. 3000g, salmonella negative in 25g, enterobactericeae negative in 1g.
Raw materials used were: a. Sugar
Beet or cane sugar sucrose, saccharose having chemical formula C
12
H
22
O
11
, molecular weight 342.3. It is dry crystalline powder, not milled, and not
agglomerated. It has color white to slightly yellow or colorless crystals, and must not be blueish. It also has odourless and taste sweet. It should have at least
physical and chemical properties as follows; purity polarisation min 99.7°Z International Sugar Degrees, loss on drying: 0.06 g100 g 105C, 3hr, invert
Sugar: 0.04 g100 g, color: 100 ICUMSA and particle size : 200 – 700 micron.
b. Filled milk powder A milk powder which fat is composed of majority not milk fat. It is dried in a spray
drier to achieve target moisture content, it is white to yellow color, has milk odour. It should have at least physical and chemical properties; moisture content: Max.
2.4, AW water activity : Max. 0.2, fat total: 26.0 and protein: 25. c. Cocoa Powder
An alkalized cocoa powder, it is fine powders, absent in lumps, has color in accordance with degree of alkalinity. It has typical taste of cocoa, has typical odour
of cocoa and absence of any off-aromas. It should have physical and chemical properties; shell: max 1.75 in alkali free nib, moisture content: max. 5, pH
range: 7.0 – 7.4, fat content: 10 – 12 and particle size: max 75 micron.
d. Calcium Carbonate micronised. Chemical formula CaCO
3
, molecular weight 100.09, it is fine microcrystalline powder micronised, has color of white or colorless. It should have physical and
chemical properties; assay: 98.0 – 100.0 as CaCO
3
, on dry matter, loss on drying: Max 2 200C, 4 hour, particle size: Average 3 micron and residues
individual oversize fraction: 2.5, retained on 10 micron. e. Vitamin premix
A free flowing homogeneous mix of vitamins prepared in carrier. It should have physical and chemical properties; moisture content: 4.5, vitamin A retinol:
1,060,000 IUA100g, vitamin C ascorbic acid: 45,100 mg100g, calcium phosphate anti caking agent : 0.5 and maltodextrin as carrier: up to 100.
f. Iron Ferrous Sulphate Chemical formula FeSO
4
H
2
O, molecular weight 169.9, CAS Nr. 17375-41-6, it appears grey to white powder. Ferrous sulphate monohydrate has an iron content
of 33. It is sourced from Magnesia GmbH, under article code 78203, batch nr. 290372
g. Iron Ferrous Fumarate It has chemical formula C
4
H
2
FeO
4,
molecular weight 170, it is the iron II salt of fumaric acid, occurring as a reddish-orange powder. Pure ferrous fumarate has an
iron content of 32.87. It is sourced from Magnesia GmbH, under article code 77717, batch nr. 771707
h. Iron Ferric Pyrophosphate Chemical formula Fe
4
P
2
O
7 3
.8H
2
O, molecular weight 745.2 anhydrous, CAS nr. 10058-44-3, it is fine powder, amorphous and it has color white to slightly yellowish
powder. It has loss on ignition: approx. 30g100g, Iron: 20 – 22g100g. It is sourced
from BK Giulini GmbH, under product code : 76759. Tools :
Bulk was prepared through dry mixing and filled manually under vacuum pack machine in individual 30g aluminium foil sachet. For bulk preparation, the tools
required were; white PE Plastic bag, weighing Scale Mettler Toledo PE3600, stainless steel spoons, pilot scale-batch dry mixer with capacity approx 15 liter. For
filling and packing preparation, the tools required were; aluminum foils sachet, vacuum pack sealer, sanitised glove and masker.
2. Materials and tools for sample analysis For sensory evaluation, the materials required was water at temp 15°C, 45°C,
and 80°C and tools required were beaker glass 200mL, graduated cylinder 250mL, thermometer, stainless steel spoon, object glass and tasting cup.
For chemical test, the materials required were reagent for Karl Fischer analysis, distilled water, ultra filtered water
18.2 MΩ, hydrochloric acid solution, approx. 3.7 vv, metaphosphoric acid solution 2 g100 mL, acetic acid solution 10 vv
and 2,6-dichlorophenol-indophenol DCPIP solution, about 0.5 mgmL. And the tools required were Rotronic Hygrolab Instrument, Titrator Karl Fischer, Metrohm,
KF Titrino 701, pH-meter Metrohm 691 or equivalent 0,01 pH, Atomic absorption spectrometer with Iron hollow cathode lamp, Beaker glass 100mL, magnetic stirrer,
pipette and Metrohm Titrino. For microbiology test, the materials required were Sugar free agar as media,
hydrogen peroxide solution 3 vv as reagent and tools required were Petri-dish, Incubation facility.
C. Research Methodology
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