To study the acceptance level of Frutti Smoothie among student Polytechnic Merlimau Melaka
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- Description:
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Mostly, the typical kitchen waste cause are from fruit and vegetables waste. People
love for its juice and tend to discard fruit skin for the fact that it doesn’t taste as great
as the juice. The peeling have about the same nutritional value as the flesh itself.
Malaysians also waste up to 300 liters of water per person a day on average and waste
plenty of food. Malaysian waste around 8,000 or 9,000 tons of it each day, to be
precise and during the month of Ramadan, which lasts from May 26 to June 24 this
year, the amount of food waste rises exponentially. The researchers took this
opportunities to make a frutti smoothie to help reduce the waste and save the
environment. However, the most of smoothie in market widely only used flesh of fruit
tend to discard the fruit skin. The purpose of this research is to create eco-green and
eco-friendly smoothie by using waste of fruit skin plus to investigate the acceptance
level of orange peel smoothies among students of Polytechnic Merlimau. Researcher
had conducted research by distribute questionnaire to selected respondent in
Tourism and Hospitality Department which is involve 30 respondent.Group member
1. Name: Nurul Aimi Binti Shaari
No. Identification card: 970802-01-6010
2. Name: NurulIzyan Nabilah Binti Harun
No. Identification card: 971106-10-5364
3. Name: Muhammad Nur Suhaimi Bin Ahmad Jaafar
No. Identification card: 940818-13-5383 - Submitted By:
- Md Nor Sirat (webmaster)
- Submitted On:
- 01 Nov 2017
- Filesize:
- 262.37 Kb
- Downloads:
- 2
- File Author:
- Puan Marni Binti Md. Zali
- File HomePage:
- Click to view
- Submitted On:
- 01 Nov 2017
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