Product development of eleiodoxa conferta (Asam Kelubi)

• Main Author: Fatin Hazwani Tarmidzi
• Format: Undergraduate Final Project Report
• Published: 2013
• Online Access: http://discol.umk.edu.my/id/eprint/5819/

Eleiodoxa conferta (asam kelubi) is one of the indigenous fruit which is abundance in Jeli, Kelantan and is least favourites as it does not receive much attention by urban populations might due to its extremely sour taste and nutritionally inferior. This study was conducted aiming at developing a new product from E.conferta, establishing the profile of the consumers and evaluate their acceptance. Sensory evaluation of selected product that is kelubi ice cream was performed by 50 panellists who were asked to rate the appearance, flavour, texture, aroma, and the overall acceptability of selected product on a 1 to 5 Hedonic scale rating, using 1 for dislike very much and 5 for like very much. Statistical analyses were determined using Statistical Package for Social Sciences (SPSS), Analysis of Descriptive statistics. Quantitative measurements indicated that kelubi ice cream had a total of moisture (65.198%) and protein (0.9948%) content. Sensory evaluation concluded that there was a significant difference for five attributes tested showing the highest mean (4.2200) for flavour and the lowest mean score (3.8200) for texture. This study showed that kelubi ice cream could be commercialized with some alteration of recipe and upgrade of it nutritional value to suit the consumer demands.