Product development of eleiodoxa conferta (Asam Kelubi)

Fatin Hazwani Tarmidzi, (2013) Product development of eleiodoxa conferta (Asam Kelubi). Undergraduate project report, Faculty of Agro - Based Industry. (Submitted)

Abstract

Eleiodoxa conferta (asam kelubi) is one of the indigenous fruit which is abundance in Jeli, Kelantan and is least favourites as it does not receive much attention by urban populations might due to its extremely sour taste and nutritionally inferior. This study was conducted aiming at developing a new product from E.conferta, establishing the profile of the consumers and evaluate their acceptance. Sensory evaluation of selected product that is kelubi ice cream was performed by 50 panellists who were asked to rate the appearance, flavour, texture, aroma, and the overall acceptability of selected product on a 1 to 5 Hedonic scale rating, using 1 for dislike very much and 5 for like very much. Statistical analyses were determined using Statistical Package for Social Sciences (SPSS), Analysis of Descriptive statistics. Quantitative measurements indicated that kelubi ice cream had a total of moisture (65.198%) and protein (0.9948%) content. Sensory evaluation concluded that there was a significant difference for five attributes tested showing the highest mean (4.2200) for flavour and the lowest mean score (3.8200) for texture. This study showed that kelubi ice cream could be commercialized with some alteration of recipe and upgrade of it nutritional value to suit the consumer demands.

Item Type: Undergraduate Final Project Report
Faculty: Faculty of Agro - Based Industry
Call Number: SBP 13004
Supervisor: Dr. Shamsul Muhamad
Programme: Product Development Technology
Deposited By: En. Wahyudi Yusra Zulfin
Date Deposited: 07 Mar 2015 07:36
Last Modified: 16 Feb 2017 01:19
URI: http://umkeprints.umk.edu.my/id/eprint/3604

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