A INNOVATION OF NUGGET FROM BROCCOLI

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A INNOVATION OF NUGGET FROM BROCCOLI

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Description:

Each of the nugget comprised of just 50 percent or less muscle tissue, which is what they typically define as chicken. The rest of the nuggets was made up of a hodgepodge of pure fat, blood vessels, and pieces of bone, nerves and cartilage. This research have been carried out to identify the nutrition fact of Brassica Nugget and to study the level of acceptance of Brassica Nugget among JPH community. Hedonic scale was used as the quantitative instrument. A number of 30 respondents were selected randomly. Descriptive analysis was used to study the data collected by using Statistical Packages for Social Sciences (SPSS). The findings level of taste is high with 3.93

1. NUR SYAHIRRA BINTI AZAHAR

2. FATIN NUR AFIQAH BINTI MASHAR

3. NORSYAHIRA AZWA BINTI ZARIMI

4. MUHAMMAD SHAHRUL FIRDAUS BIN MD HASHIM

Submitted By:

Md Nor Sirat (webmaster)

Submitted On:

26 Feb 2020

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