STM3107 (2019) by yusnita hamzah

2019-10-07 23:17:42 UTC

🌼Assalamualaikum n salam sejahtera 🌼

2019-10-07 23:19:20 UTC

padlet.com/yhamzah1208/stm3107_2019

G18

2019-10-08 01:09:46 UTC

2019-10-08 01:11:25 UTC

Vegie Hashmix ( Group 20 )

2019-10-08 01:11:28 UTC

2019-10-08 01:13:12 UTC

G17: E-bar

2019-10-08 01:14:11 UTC

G16

2019-10-08 01:14:35 UTC

Product : Okara Naan Cheese Bread

Group 1 - Snack Mee Satar

2019-10-08 01:15:10 UTC

2019-10-08 01:15:30 UTC

2019-10-08 01:16:12 UTC

2019-10-08 01:16:25 UTC

Refreshing Fruit Juice Cube G19

2019-10-08 01:16:36 UTC

Group 6

2019-10-08 01:18:34 UTC

G15: Instant Pumpkin Pasta (Pasta)

2019-10-08 01:18:52 UTC

2019-10-08 01:20:06 UTC

2019-10-08 01:20:30 UTC

G22

2019-10-08 01:20:49 UTC

Burger Nasi Dagang

G-05 CRISPY GARCY

2019-10-08 01:21:46 UTC

2019-10-08 01:22:26 UTC

G9

calvin960318 — 2019-10-08 01:23:02 UTC

Pasembur Bites

2019-10-08 01:24:39 UTC

G12 - CEMPEDAK PREMIX

Rambytes (group 21)

2019-10-08 01:26:19 UTC

2019-10-08 01:32:05 UTC

Group 2 - Tteokrendang

2019-10-08 01:36:22 UTC

2019-10-08 01:37:43 UTC

G3 Bubur Asyura Premix

2019-10-08 01:38:41 UTC

Group 9 Cempedak Marshmallow

2019-10-14 14:17:59 UTC

Group 23 Fish Jelly Soup Dumpling

leongjt96 — 2019-10-14 14:41:47 UTC

Group 14 Satay Jantung Pisang

2019-10-14 14:50:19 UTC

Mayozy ( Group 4 )

2019-10-14 15:02:32 UTC

E-Bar (G17)

2019-10-14 15:06:55 UTC

Processing flowchart

Group 7: Murtabak snack

2019-10-14 15:11:07 UTC

khalid191297 — 2019-10-14 15:18:11 UTC

2019-10-14 15:46:22 UTC

G22

2019-10-14 15:50:49 UTC

BURGER NASI DAGANG (D'BITE)

G19-Refreshing Fruit Juice Cube

2019-10-14 15:53:37 UTC

G10

2019-10-14 16:15:33 UTC

Kimchi Rind

G18

2019-10-14 16:42:39 UTC

Jackfruit biscuit stick

Group 20

2019-10-14 17:14:50 UTC

Process Flow Chart Vegie Hashmix

Group 12

fadhlina_nizar — 2019-10-14 18:01:08 UTC

Cempedak premix

2019-10-14 18:19:20 UTC

Group 21

2019-10-14 19:07:54 UTC

Rambai peel snacks

Group 15

2019-10-14 20:16:25 UTC

Instant Pumpkin Pasta with Creamy Pumpkin Sauce

G 11- Mashie Jacky

2019-10-14 22:51:40 UTC

flow chart and CCP

2019-10-14 23:12:59 UTC

G3

2019-10-15 00:23:59 UTC

Asyura premix

G1 Snack Mee Satar

2019-10-15 00:44:57 UTC

2019-10-15 01:36:46 UTC

G24 : Dhalycious

2019-10-15 01:37:33 UTC

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

G-19 Refreshing Fruit Juice Popping Bites

2019-10-15 01:37:57 UTC

2019-10-15 01:37:59 UTC

2019-10-15 01:38:58 UTC

G1 - Snack Mee Satar

2019-10-15 01:39:16 UTC

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%

2019-10-15 01:40:16 UTC

TTEOKRENDANG (GROUP2)

Group 21 (rambytes)

2019-10-15 01:41:23 UTC

Rambai peel snacks

Group 15

2019-10-15 01:41:44 UTC

leongjt96 — 2019-10-15 01:41:48 UTC

2019-10-15 01:41:59 UTC

E-Bar (G17)

2019-10-15 01:42:07 UTC

2019-10-15 01:42:29 UTC

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

2019-10-15 01:43:13 UTC

Group 16 (okara nan cheese bread)

2019-10-15 01:43:25 UTC

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)

2019-10-15 01:44:13 UTC

2019-10-15 01:44:14 UTC

Cempedak Premix Characteristics

2019-10-15 01:44:25 UTC

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)

Group 6

2019-10-15 01:45:13 UTC

Criteria of Vege Floss

2019-10-15 01:46:52 UTC

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

PasemBall G9

2019-10-15 01:51:28 UTC

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

Vegie hashmix G20

2019-10-15 01:54:55 UTC

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

G9 CEMPEDAK MARSHMALLOW

2019-10-15 01:56:08 UTC

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)

2019-10-15 03:05:27 UTC

G9

2019-10-19 07:52:08 UTC

Pasembur bites