Abstract:
'Sambal belacan' is a type of traditional condiment that popular among Malaysian
and usually consumed with 'ulam-ulaman' in a meal of rice and other dishes. This study
was conducted to investigate the effect of difference storage conditions on the physical
properties, microbiological quality and shelf-life of 'Sambal belacan'. The availability of
oxygen in the air and relative humidity were selected as major factors that influence the
quality of 'Sambal belacan'. For the effects of anaerobic and aerobic condition in 'Sambal
belacan' during storage, 'Sambal belacan' samples were stored at chilled and ambient
temperature, respectively. Next, for the effects of low and high relative humidity in
'Sambal belacan' during storage, 'Sambal belacan' samples were stored at chilled and
ambient temperature, respectively.
