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🌼Assalamualaikum n salam sejahtera 🌼

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padlet.com/yhamzah1208/stm3107_2019

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Product : Okara Naan Cheese Bread

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Burger Nasi Dagang

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Pasembur Bites

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G12 - CEMPEDAK PREMIX

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Processing flowchart

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Kimchi Rind

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BURGER NASI DAGANG (D'BITE)

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Flow chart Procedures of Making Refreshing Fruit Juice Cube

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Jackfruit biscuit stick

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jackfruit biscuit stick flow chart (G18)

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Process Flow Chart Vegie Hashmix

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Cempedak premix

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Rambai peel snacks

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Instant Pumpkin Pasta with Creamy Pumpkin Sauce

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flow chart and CCP

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Asyura premix

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Nan
- Physical: light, soft(texture analyzer), brown colour crust(colorimeter)
- Chemical: high fiber, high carbohydrate, protein (proximate analysis)

Cheese
- Physical : Texture: semi soft texture and stringy, yellowish colour (before), colourful(after-colourant), Taste: have milky and beany taste, Odour: have pleasant beany odour.
- Chemical : soymilk (50%) + cowmilk (50%) should be concentrated, cannot overcooked. Source of protein
- Biological : LAB (<10^6 cfu/ml)

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Physical:
- one-bite size (diameter range: 4-5 cm)
- circular shape
- thin (about 1 cm thickness)
- crispy and crunchy (texture analyzer)
- light red colour (colorimeter)
- spicy (sensory)
- strong satar flavour (sensory - affective test)
Chemical:
- source of protein (fish) 5%

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PHYSICAL:
- shape : slices, 20.8g per slices
- melting point: 65.5°C
- yellow
- spicy

CHEMICAL:
- protein from dhal bean
- fat from coconut oil

BIOLOGICAL:
- chill: 4°C - 8°C

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G-19 Refreshing Fruit Juice Popping Bites

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G-19 Refreshing Fruit Juice Popping Bites

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TTEOKRENDANG (GROUP2)

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Physical
Colour : colorimeter (yellowish)
Sweetness : refractometer (10.81-12.42%)
Softness & springiness : texture analyzer
Aroma : cempedak (gas chromatography)

Chemical
Water activity :  above 0.7%
Flammability :

Biological
Chiller : 4 - 8c
TPC (total plate count)

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Jackfruit biscuit stick (G18)
Physical
1) color - colorimeter
Biscuit - yellowish brown
Coating - bright yellow

2) texture - texture analyzer
Biscuit - crispy
Coating - sweet and creamy

3) size - vernier caliper
Biscuit - length : 15 cm, thickness : 0.5 cm
Coating - 13 cm

4) shape - sensory test
Rectangular

Chemical
1) flavor -sensory test
Biscuit - light wholemeal flavor
Coating - natural jackfruit flavor

2) nutritional value - proximate analysis
Fat,fibre, carbohydrate,protein, moisture,ash

Biological - no

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Powdered Form
a) Physical
Colour -  Yellowish
Aroma - Cempedak + Fruity
Particle Size - 250 micrometer

b) Chemical
Nutritional value
Moisture Content - 3-4%
Water Activity - <0.6

Product Form
a) Physical
Colour- golden yellow
Aroma- Cempedak
Texture (Texture Analyser) - Fluffy (Crispy outer                                                            surface)

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Physical characteristic

- colour : golden brown ( colorimeter and sensory )
-texture : crispness outside & tenderness inside ( texture analyzer and sensory)
-size and shape : uniform and rectangular
-taste : curry flavour ( sensory analysis )

Chemical characteristic

- fat content: soxhlet extraction
- CHO content: 100%-(Moisture content+ fiber content+ protein content + fiber + ash)
- protein content: kjedahl method
- fiber content: Fibertec system
- moisture content: oven drying method
- ash: dry ashing method

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Characteristic of PasemBall
CHEMICAL
- high in carbohydrates
- high in protein (peanut sauce)  - kjedal method
- moisture content- moisture analysis

PHYSICAL
Colour ( brown): Calorimeter
Texture ( soft inside , crispy outside) : Texture analysis
Viscosity of sauces(thick) : viscometer, consistometer
Weight : weight balance
Shape (ball) : caliper gauge

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Characteristics of instant pumpkin pasta with creamy pumpkin sauce

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Rambai peel snacks

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G8 (Rice fritter)
Characteristics of product

Rice fritter premix
1. Physical
- Powdery (multipurpose flour, corn flour, anchovies, baking powder)
- Flaky (cooked rice, vegetables and chilli) (texture analyzer)
- Colourful (red chilly, green chive and parsley, orange carrot) (colorimeter)

2. Chemical
Instant rice
- Protein (5.22%)
- Fat (0.25%)
- Starch (65.84%)
- Ash (0.48%)
- Moisture (9.08%)
-Sugar (17.31%)
- Fiber (0.22%)

Flour
- Protein (21.7%)
- Fat (2.25%)
- Ash (3.05%)
- Moisture (8.67%)

3. Biological
- Water activity <0.87

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Criteria of Vege Floss

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Pasembur bites