Converting banana base traditional dessert into ready-to-eat food by adopting the sausage technology

Husaini, Hasnim (2018) Converting banana base traditional dessert into ready-to-eat food by adopting the sausage technology. [Project Paper] (Submitted)

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Abstract

Banana-based local desserts have potentials to be introduced to the global market by improving their commercial values. One of the ways to achieve this is by transforming the desserts to become a ready-to-eat food for consumers' convenience and preference. Thus, this study focusses on converting the banana-based traditional dessert to become a ready-to-eat food by adopting the sausage technology. The product development involved formulating the dessert based on the bingka pisang recipe using overripe bananas for the suitability of the process. Banana and wheat flour weight were varied in the formulation. Result shows, sample with 80% of banana content had lower value of maximum compressive load, 11.85 N, because of high moisture content in the sample which was 43. 7 5%. It also affected the texture of the sample. Sensory evaluation shows that the sample with 80% of banana content was more acceptable with the 6.8 of score. In the process design part, the mass balance of each process was determined based on the percentage obtained during the lab-scale production and the costing that involved in this project. The production of RTE banana dessert is 67.53 kg/hr. The capital costing is RM 1,303,470.83 while for total operating cost is RM 2,098,345.15. Pay back time to achieve annual positive profit is 3 years and percentage of return in investment is 33.96%. In According to the findings, the produced product has potential to be commercialized for local market based on the overall acceptability in terms of the texture, appearance and sensory.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms Siti Mariam Giman
Date Deposited:	25 Oct 2023 08:27
Last Modified:	25 Oct 2023 08:27
URI:	http://psaspb.upm.edu.my/id/eprint/1587

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