Bakery Product By Using Coconut Flour Derived From Coconut Husks
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- Description:
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PRODUCING BAKERY PRODUCT BY USING COCONUT FLOUR DERIVED FROM COCONUT HUSKS
Abstract:
There are a lot of grated coconuts discarded from the coconut milk factory. Coconut husk is high in fiber and contain a lot of nutrients. Looking at it potential and benefits to health, a research has been conducted to create new flour from coconut husk. Therefore, objective of this study are produce flour from coconut husk and produce bakery product by using the coconut flour, determine the acceptance level of respondents towards the bakery product that made from coconut flour and to determine the nutritive value of cupcakes. Hedonic Scale was use as the quantitative instrument. A number of 30 respondents were selected randomly. Descriptive analysis was use to analyse the data collected by using the SPSS version 19. Result shows that the acceptance level of respondent towards the coconut flour is positive.
---------------------------------------------Keyword: Coconut husk, Hedonic scale
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IP no: nil
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Finding:
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Suggestion for future work:Based on the weaknesses, some improvements and improvements need to be taken into account to ensure the mass volume of flour production in optimum quality. Methods of drying and grinding need to be critically controlled to ensure standard quality of the flour produced and the cupcakes baked.
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Picture related to project as shown above.
---------------------------------------------Supervisor of the project:
HAMIDAH NOOR BINTI MD YUSOH---------------------------------------------
Name of student & registration no:
1. NUR HAZIRAH BINTI ZAINAL 14DHF14F2016
2. ALIA AFIFAH BINTI ABD HALIM SHAH 14DHF14F2020 - Submitted By:
- Md Nor Sirat (webmaster)
- Submitted On:
- 10 Oct 2017
- Filesize:
- 346.08 Kb
- Downloads:
- 7
- File Version:
- JPH
- File Author:
- NUR HAZIRAH BINTI ZAINAL ALIA AFIFAH BINTI ABD HALIM SHAH
- File HomePage:
- Click to view
- Submitted On:
- 28 Sep 2017
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