Palembang Floss

Khalid, Khazainah and Musa, Mushaireen and Anuar, Jazira and Abd Patah, Mohd Onn Rashdi and Salehuddin, Nur Syaza Aliah and Mokhtar, Muhamad Syukri and Jafri, Amieza Syazwani (2023) Palembang Floss. APS Proceedings, 3 (1): 15. pp. 79-82. ISSN 003428568-X

Official URL: https://www.researchgate.net/publication/366739242...

Abstract

Palembang Floss was inspired by one of the Java dishes which is Daging Palembang. It is in floss form and enriched with habbatus-sauda to increase the nutrient content. The objectives of the innovation are to introduce a better version of Daging Palembang that originated from the Java community and to diversify the usage of waste ingredients in meat floss. The marketing and commercialization of this new meat floss could increase the value of local waste ingredients such as jackfruit straw. Palembang Floss is produced to fulfill the current demand as consumers can consume similar products like Daging Palembang throughout the year in the simplest way by consuming as it is due to its longer shelf life. Other ingredients include meat, tapioca, red onion, garlic, ginger, chili paste, and a variety of types of seasoning. The usage of jackfruit straw enables to reduce the solid waste as it is being treated for use in floss making. Besides that, it helps to improve the environment as well as assist farmers to gain more income. Habbatus-sauda or scientifically known as Nigella sativa contained an abundance of active ingredients useful for anticancer, asthma, hypertension, fever, dizziness, and gastrointestinal disturbances. The preparation of the floss started with all ingredients being sauteed until fragrant and thick before adding meat and pouring some broth into it. Then, fried tapioca and raw jackfruit straw were added. The mixture was stirred until dry. Finding on sensory evaluation affective test (n=60) using 9 scales with 3 different samples (V1, V2 & V3) comprising five attributes i.e. color, aroma, firmness, flavor, and overall acceptance indicates Palembang Floss with tapioca and jackfruit straw (V3) was the most preferable product with the higher mean score (7.60) compare to V1 (added tapioca; 7.48) and V2 (added jackfruit straw; 7.20). Palembang Floss tastes better with bread, white rice, or ketupat attributed to the product's cost-effectiveness and convenient production procedure, which also makes it suited for mass production.

Metadata

Item Type: Article
Creators:
Creators
Email / ID Num.
Khalid, Khazainah
khaza088@uitm.edu.my
Musa, Mushaireen
musha268@uitm.edu.my
Anuar, Jazira
jazir904@uitm.edu.my
Abd Patah, Mohd Onn Rashdi
onn@uitm.edu.my
Salehuddin, Nur Syaza Aliah
2011113563@student.uitm.edu.my
Mokhtar, Muhamad Syukri
syukrimokhtar101@gmail.com
Jafri, Amieza Syazwani
amiezajafri@gmail.com
Subjects: H Social Sciences > HD Industries. Land use. Labor > Food industry and trade. Halal food industry. Certification > Malaysia
T Technology > TP Chemical technology > Food processing and manufacture > Special foods
Divisions: Universiti Teknologi MARA, Kelantan > Machang Campus > Faculty of Information Management
Journal or Publication Title: APS Proceedings
ISSN: 003428568-X
Volume: 3
Number: 1
Page Range: pp. 79-82
Keywords: Agricultural wastes, Food, Meat floss
Date: 10 January 2023
URI: https://ir.uitm.edu.my/id/eprint/139682
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