Oil palm creampuff / Muhammad Afif Jazimin Wae Ali Etam and Nurnarina Abu Bakar

The palm oil industry is one of the crucial and critical sectors in Malaysia. It contributes 25.8 percent and 34.3 percent of the world’s palm oil production and exports. In 2021, the oil palm sector generated RM108.52 billion in revenue for the exportation and production of palm oil. However, in the plantations, the yield is not harvested thoroughly as the loose fruits of the oil palm are always abandoned. Thus, this project is carried out to testify whether the way chosen to maximise the usage of the oil palm fruitlets to prevent any wastage, especially the loose fruits is suitable to be implied or not. The steps involved in the making of creampuffs are extracting the oil palm fruitlets, baking the choux pastry, and filling the pastries with oil palm fruitlets extract cream. The creampuffs produced have a fluffy and soft texture. Apart from that, the creampuff also contains polyunsaturated fatty acid (PUFA) and antioxidants that provide benefits to health. It is found that the chosen way is suitable to be implied in preventing any wastage of oil palm fruitlets. Also, a low cost is spent to make the creampuff yet easily obtained an absolute result. In conclusion, the wastage of loose oil palm fruits in plantations can be minimized by turning them into consumable creampuffs.