Comparison between traditional bahulu made from chicken egg and duck egg

Nur Wahida Zawawi, (2013) Comparison between traditional bahulu made from chicken egg and duck egg. [Undergraduate Final Year Project Report] (Submitted)

Full text not available from this repository.

Abstract

Bahulu is Malay traditional mini sponge cake with the sweet eggy taste, slightly dry texture with crispy on the outside and spongy soft on the inside. The main ingredient that gives the texture of bahulu is egg. In Kelantan, there are two different eggs were used in baking bahulu which are chicken egg and duck egg. This study is to identify the differences between the bahulu which made from duck egg and chicken egg. The preferences of bahulu are evaluated based on survey taking in University Malaysia Kelantan Jeli Campus (UMK) regarding the four main items, taste, texture, aroma and appearance of the bahulu. from the result showed that the highest voted for chicken bahulu is its taste whereas for duck egg bahulu the highest voted is for its appearance. The research study is proceeding with proximate analysis of both bahulu. The moisture content in bahulu made from chicken egg was 3.93% and from duck egg was 13%. For fat content using Soxhlet apparatus, the percentage of fat in chicken egg bahulu was 6.070% and duck egg bahulu is 3.59%. The result for protein using Kjedahl method in chicken egg bahulu is 7.4131% whereas duck egg bahulu is 7.6344%. The presence of sugar was determined by Benedict's test solution. The shelf life of both bahulu was observed in three weeks period.

Item Type: Undergraduate Final Year Project Report
Faculty: Faculty of Agro - Based Industry
Depositing User: En. Wahyudi Yusra Zulfin
Date Deposited: 30 Apr 2015 03:56
Last Modified: 16 Feb 2017 01:43
URI: http://umkeprints.umk.edu.my/id/eprint/3628
Repository Statistic: View Download Statistic

Actions (login required)

View Item View Item