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

Noor Shahida, Noriham A, Zainon M.N, Aisyah B


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.


chocolate cake, storage temperature; retail; halalan-toyyiban requirements

Full Text:



Abdulmumeen, H. A., Risikat, A. N., & Sururah, A. R. (2012). Food: Its preservative, additives and applications. International Journal of Chemical and Biochemical Sciences 1: 36-47.

AOAC. (1994). Official Methods of Analysis (17th ed). Association of Official Analytical Chemists, Gaithersburg, MD

AOAC. (2000). Official Methods of Analysis (17th ed). Association of Official Analytical Chemists, Gaithersburg, MD.

AOAC. (2006). Official Methods of Analysis Lipids, Fats and Oils Analysis Peroxide Value Fats and Oils (17th ed). Association of Analytical Communities, Gaithersburg, MD.

Carl, A. B. (2014). Confectionery products- cakes and pastries. In Batt, C. A. (Ed). Encyclopedia of Food Microbiology, p. 500–502. Academic Press.

Cauvain, S. P. (1998). Improving the control of staling in frozen bakery products. Trends in Food Science and Technology Technology, 9, 56–61.

Cheuamchaitrakun, P., Chompreeda, P., Haruthaithanasan, V., Suwonsichon, T., Kasemsamran, S., & Prinyawiwatkul, W. (2011). Sensory descriptive and texture profile analyses of butter cakes made from composite rice flours. International Journal of Food Science and Technology, 46, 2358–2365.

Department of Standards Malaysia. (2010). Halalan-Toyyiban Assurance Pipeline – Part 3: Management system requirements for retailing (MS 2400-3:2010 (P).

Fazilah, F. J, Norizzah, A. R., Cheow, C. S., Anida, Y., & Emilia Azrina, M. B. (2016). Chemical changes in shortfin scad ( Decapterus macrosoma ) at Chilled ( 4° C ) and Frozen ( -18° C ) Storage. Malaysian Journal of Analytical Sciences 20(3): 601–606.

Food Standards Australia New Zealand. (2001). Guidelines for the microbiological examination of ready to eat foods. Retrieved March 30, 2016, from for2micro exam.pdf

Food Hygiene Regulation. (2009). International Law Book Services. Legal Research Board, Malaysia

Hafez, A. A. (2012). Physico-chemical and sensory properties of cakes supplemented with different concentration of marjoram. Australian Journal of Basic and Applied Sciences, 6(13), 463–470.

Izreen, I., & Noriham, A. (2011). Evaluation of the antioxidant potential of some Malaysian herbal aqueous extracts as compared with synthetic antioxidants and ascorbic acid in cakes. International Food Research Journal 18: 583–587.

Ibrahium, M. I., El-ghany, M. E. A., & Ammar, M. S. (2013). Effect of clove essential oil as antioxidant and antimicrobial agent on cake shelf life. World Journal of Dairy and Food Sciences, 8(2), 140–146.

Lee, J. H. (2015). Physicochemical and sensory characteristics of sponge cakes with Rubus coreanus powder. Preventive Nutrition and Food Science, 20(3), 204–209.

Mccurdy, B. S., Peutz, J., & Wittman, G. (2009). Storing food for safety and quality. Pacific Northwest Extension Publication, 1–22.

Purcaro, G. Moret, S., & Conte, L. S. (2008). HS–SPME–GC applied to rancidity assessment in bakery foods. European Food Research and Technology 227: 1

Rosari, M. I., Ma’arut, W. F., & Agustini, T. W. (2014). Pengaruh ekstrak kasar buah mahkota dewa (Phaleria macrocarpal) sebagai antioksidan pada fillet ikan bandeng (Chanos chanos forsk) segar. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan 3(2): 34-43.

Saxena, T. M., Raju, P. S., & Bawa, A. S. (2014). Evaluation of sensory acceptability and storage stability of frozen carrot based dessert. Journal of Food Science and Technology, 51(6), 1203–1207.

Seiza, A. A., Aminah, A., Nor Aini, I., & Gapor, A. B. (2006). Evaluation of storage stability of yellow cake made with red palm fat. Journal of Oil Palm Research 81–86.

Singh, A., Bajwa, U., & Goraya, R. K. (2014). Effect of storage period on the physicochemical , sensory and microbiological quality of bakery flavoured ice cream. Journal of Engineering Research and Applications, 4(8), 80–90.

Tarladgis, B. G., & B. M. Watts. (1960). Malonaldehyde production during controlled oxidation of pure, unsaturated fatty acids. Journal of American Oil Chemists’ Society, 37, 403–406.

USDA. (2011). How temperatures affect food. Retrieved July 30, 2017, from



  • There are currently no refbacks.

Copyright (c) 2019 Advances in Transportation and Logistics Research

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Advances in Transportation and Logistics Research

ISSN: 2622-5778 (online)
Published by: Institut Transportasi dan Logistik Trisakti, Jakarta - Indonesia

ATLR by is licensed under a Creative Commons Attribution 4.0 International License.