Determination of Acid pH in Pickled Mango

[00:00:03][music] [music] >> Uh good morning everyone.

[00:00:11]I heard that your team has a proposal for a new product.

[00:00:17]Uh please explain.

[00:00:24]>> Well your boss and today we would like to propose the new product which is pickled mango.

[00:00:30]Uh we have everything we need to prepare which is our regular pickled mango.

[00:00:35]And chili asam boi pickled mango.

[00:00:39]By comparing these two products we can identify which combination has better quality, acidity and consumer potential.

[00:00:48]Our project focus on developing and improving pickled mango product through food chemistry analysis.

[00:00:56]>> That sounds good. Explain to me more about it.

[00:01:00]>> The ingredients used to prepare the pickled mango are green mangoes. Uh white vinegar, water, sugar and salt. For the chili asam boi uh pickled mango we also add chili and asam boi.

[00:01:15]Uh green mango provide a strong texture and a naturally sour taste. Uh white vinegar uh contain acetic acid which lowers the pH and helps uh preserve the product. Water dilutes the vinegar to create a balanced pickling solution. Sugar balances the sourness while salt enhances the flavor and helps draw more moisture out of the mango through osmosis. Asam boi contribute additional organic acid such as citric acid and malic acid increasing the overall acidity of the product. Uh to prepare the pickled mango, we first wash and then peel and slice the green mango into evenly sized strips. Next, we mix the mango slices with salt and let them sit for 20 to 30 minutes uh to remove excess moisture.

[00:02:13]And then we prepare the pickling salt uh solution by combining uh white vinegar, water, and sugar until the sugar dissolves completely.

[00:02:23]For the chili uh asam boi pickled mango, we chop the chili and asam boi uh added to the solution. Finally, we um uh place the mango slices into the jar and pour the pickling solution over them until fully covered and seal the jar tightly and refrigerate them at below 4 uh 4 °C uh for at least 24 hours before analysis.

[00:02:59]>> That sounds good. I would like to know what type of analysis uh your team will be conducting.

[00:03:07]>> First, uh we will collect the pickled mango sample from refrigerated storage and the sample will be kept below uh 4°C to maintain their quality and prevent any chemical or microbiological change before analysis.

[00:03:25]>> All right.

[00:03:26]Uh how will you determine the acidity level of the product?

[00:03:30]>> We will measure the pH of each sample using a calibrated pH meter. So, before the analysis, the pH meter will be calibrated with standard buffer solution to ensure accurate and reliable measurement.

[00:03:45]>> After calibration, we will place the pickled mango sample into a beaker and immerse the pH meter probe into the solution.

[00:04:00]>> Okay, the pH value will then be recorded for both products.

[00:04:05]>> Based on our results, the regular pickled mango has a pH value of 3.0 and for the chili asam pickled mango, we got a pH value of 2.8.

[00:04:19]This is because the asam boy contains organic acids such as citric acid and malic acid, which is it can increase the acidity of the solution.

[00:04:35]So, a lower pH value indicates a higher level of acidity in the pickled mango.

[00:04:46]>> Mhm, very good.

[00:04:49]Besides the pH analysis, is there [clears throat] any other method that your team used?

[00:05:03]>> Yes, we also conduct an acid-base titration to determine the total titratable acidity, which is TTA of the pickled mango sample.

[00:05:14]>> Why TTA analysis is important?

[00:05:18]>> TTA is important because pH measure only the concentration of hydrogen ion in the solution, whereas TTA measures the total amount of acid present in the product. Therefore, TTA provides a more complete understanding of the product acidity and stability.

[00:05:40]>> Okay, can you explain more about the titration process? During the titration, a measured volume of the bitter mango sample will be transferred into flask and diluted with distilled water if necessary. Next, a few drops of phenolphthalein indicator will be added to the sample solution.

[00:06:00]Then a standard sodium hydroxide solution will be added slowly from the burette while continuously swirling the flask. The titration will continue until the solution change to a faint pink color indicating that the end point has been reached.

[00:06:21]The volume of sodium hydroxide used will be recorded and used to calculate the total titratable acidity, which is TTA, [laughter] of the sample. And finally, we will present the pH and TTA result in table and graph. We will also plot an S-shaped titration curve, which is characteristic of the titration of a weak acid with a strong base to illustrate the pH change throughout the titration process.

[00:06:51]Okay, based on the result, the best bitter mango formulation will be selected by considering its acidity, stability, and overall product quality.

[00:07:00]Uh that sounds like a well-thought-out plan.

[00:07:05]Uh please proceed with the analysis and keep me updated on the result.

[00:07:11]All right. Thank you, boss.

[00:07:15]>> [music] [music]