Penyerapan lemak dalam kuih tempatan dan perkaitan dengan kecenderungan pengambilan makanan bergoreng mengikut bangsa di kalangan pelajar Universiti Malaysia Sabah

Patricia Meret Anah, (2007) Penyerapan lemak dalam kuih tempatan dan perkaitan dengan kecenderungan pengambilan makanan bergoreng mengikut bangsa di kalangan pelajar Universiti Malaysia Sabah. Universiti Malaysia Sabah. (Unpublished)

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Abstract

This research was to analyze the percentage of fat absorption in 2 local kuih, penjaram and fried banana by using proximate analysis method and surveying the preferences toward the intake and habit of fried food. Besides, sensory test also been conducted. For lab analysis, half of the sample was controlled and half fled. Controlled parameter were temperature, time and cooking oil type. Both kuih have same cooking time at 180±10 T. Questionnaire form were given to 200 students of University Malaysia Sabah based on races. 20 Indians, 80 Chinese and 100 Malay-bumiputra including Bumiputra from Sabah and Sarawak. Proximate results shows penjaram with mosture content (10.99±0.93%), ash (0.87±0.31%), crude fiber (0.0110.0196), cabohydrate (10.98±0.03%), and fat (57.67±0.01 %). For fried banana, moisture content (54.29±0.56%), ash (1.17±0.52%), crude fiber (0.93±1.27%), and fat (4.48±0.85%). With fat absorption of penjaram (85.52±0.43%) dan fried banana (72.54±0.02%). From the survey, 129 (64.5%) people choosed fried banana and penjaram 71 (35.5%) people with Cina 60 (30.096) people more likely take the hied snacks. There were significant relationship which X²=20.0830 with P=0.00 shows races factor influences the preference towards local kuih. There was also relationship between races and local kuih intake with X²=6.328 iaitu P=0.42 with Melayu-Bumiputra 62 (62.0%) people more keen to fried banana. From the food habit intake, there was significant infuence which X²=67.413 with P=0.00 to observe the relationship between usual food preparation method and races with O, Chinese 45 (55.7%) people more likely to hying method. For sensory test result, color attribute of fried banana shows 69 (34.5%) people choosed nor like or dislike with significant difference between Melayu-Bumiputra (4.40±1.05') with Indian (5.0510.98°). For penjaram, 64 (32.0%) people shows they nor like or dislike the penjaram color. For fried banana sweetness attribute, 58 (29.0%) people choosed a bit like. There was significant difference between Melayu-Bumiputra ( 4.05±0.99) with Indian (4.54±0.98°). For penjaram, 72 (36.0%) people choosed a bit like for the penjaram sweetness There was significant difference Melayu-Bumiputra (4.06±1.22') with bangsa Indian (4.48±0.84°). for crunchiness of fried banana, 73 (36.5%) people choosed a bit like and for penjaram, 61 (30.5%) people choosed nor like or dislike the attribute. For the oil taste, 70 (35.0%) people choosed nor like or dislike the oil ta: ste of fled banana while for penjaram shows that 62 (31.0%) people choosed nor like or dislike the penjaram s oil taste. For conclusion, penjaram absorpted more fat than fled banana. From the survey and sensory test result, races have influences towards the preferences and habit of fried kuih and food intake.

Item Type:Academic Exercise
Uncontrolled Keywords:local kuih, penjaram, fried banana, based on races, fried food
Subjects:T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions:School of Food Science and Nutrition
ID Code:1652
Deposited By:IR Admin
Deposited On:21 Feb 2011 18:36
Last Modified:21 Feb 2011 18:36

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