Nurul Izzati Ibrahim (2010) Kaedah pembuatan dan pengformulasian kuih berati, sejenis kuih tradisional masyarakat Bajau Sabah. Universiti Malaysia Sabah. (Unpublished)
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Abstract
This study was carried out to documentate the existing formulation and processing technique of Kuih Berati in Bajau community. These formulations were then modified to develop a new Kuih Berati formulation with added anchovy based curry powder flavor. A total of 12 formulations of Kuih Berati and 24 formulations anchovy based curry powder flavor were developed. Ranking test and hedonic scale test were used to determine the best formulation. Formulation 5 of Kuih Berati (200g sticky rice, 300g water, 5g salt and 5g sugar) was selected as a best formulation. This formulation was then used to determine the best formulation of anchovy based curry powder flavor. Results showed that formulation 11 (10g Alagappas' curry brand, 5g sugar, 109 salt 5g anchovy powder) was the best formulation of anchovy based curry powder flavor when combined with formulation 5 of Kuih Berati. Formulation 5 of Kuih Berati was compared with the existing Bajau Kuih Berati and the result showed that the acceptance level of formulation 5 was equivalent to the existing Bajau Kuih Berati. Kuih Berati coated with anchovy based curry powder flavor showed a high potential commercial through consumer test where 56% were agreed to buy the product if it is commercialize . From proximate analysis, Kuih Berati coated with anchovy based curry powder flavor had 7.19 + 0.25% moisture content, 3.02 ±0.30% ash content, 7.30 ±0.01% protein, 23.80 ± 0.04% fat, 19.90 ± 0.14% crude fiber and 38.79 ± 0.06% carbohydrates. In physicochemical test, their pH value was 6.48. The oil absorption rate for formulation 5 was 32.14 ± 0.14% and its linear expansion rate in 180ᵒC, 200ᵒC and 22ᵒC temperature were 65.58 ± 0.13%, 66.6 ± 0.18% and 68.62 ± 0.09%.
| Item Type: | Academic Exercise |
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| Keyword: | Food processing, Kuih Berati, Traditional food, Bajau |
| Subjects: | T Technology > TP Chemical technology > TP1-1185 Chemical technology > Food processing and manufacture |
| Department: | SCHOOL > School of Food Science and Nutrition |
| Depositing User: | ADMIN ADMIN |
| Date Deposited: | 05 Jun 2012 17:00 |
| Last Modified: | 23 Oct 2017 12:03 |
| URI: | https://eprints.ums.edu.my/id/eprint/4155 |
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