Followers

Thursday, April 21, 2011

Final Report ( Final Exam of Food Innovation and Design ) - Soursop Pudding

FOOD INNOVATION AND DESIGN
HCD 2034

SOURSOP PUDDING FINAL REPORT

Group Members :
DAYANG ATHIRA BINTI HUSSIN ( KJC0970063 )
MURNI BINTI RAZALI ( KJC0970178 )
NAZ KHAIRANI AKMAH BINTI JAIRIN  ( KJC0970119 )
NINA ASMIRA BINTI ABDUL HALIM ( KJC0970107 )
NOR AZINI BINTI AHMAD ALIMI ( KJC0970042 )

 Lecturer's Name :
CHEF ZAID BIN ABDUL RAZAK





ACKNOWLEDGEMENT

Alhamdulillah, praise to Allah SWT, we finally finished our Food Innovation and Design subject with hearts full of knowledge and skill. During the Food Innovation and Design class , various obstacles, challenges, bitter and sweet memories we have obtained with an open heart. With this, we would like to thank and give appreciations to our lecturer, Chef Zaid Bin Abdul Razak for all the knowledge to prepare us for future challenges to become a successful chef in the future. Not to forget, our family who are always support us and also friends during the class were held. Last but not least, our group members, Dayang Athira Binti Hussin, Murni Razali, Naz Khairani Akmah Binti Jairin, Nina Asmira Binti Abdul Halim, and also Nor Azini Binti Ahmad Alimi who are always work hard and brainstorm to produce such a good product.



INTRODUCTION

Soursop is a fruit that comes from the Caribbean Tropical Forest and have now been grown in Southeast Asia including Malaysia and Indonesia. Our products for this experiment  we had chose soursop as the main ingredient used as a pudding. We chose to make soursop pudding because we wanted to give other varieties and flavors to make the pudding and would like soursop pudding to be a new product on the market. The sour taste that found in soursop can provide another taste of the pudding where it is usually sweet. In addition, not many are aware of the soursop fruit in the market to serve as a pudding because people usually prefer a kind of pudding that they used to eat.


OBJECTIVE


The main objective of making the Soursop Pudding is to introduce more wider of the soursop fruit. Soursop fruit is not only a fruit but a variety of recipes can be made ​​from it. As an example of our products Soursop Pudding. Various alternatives can be made ​​from soursop fruit such as juice and sorbet.




ACTIVITY


As a starting point for the subject of Food Innovation and Design, we have been instructed by Chef Zaid to choose three type of food to experiment for 5 weeks. Our group, Periuk Terbang, brainstorming together to choose three product to serve as the experiment. And finally we have selected the soursop as the main ingredient in the experiment. Every week we are doing the same activity in the kitchen to test our product which is the soursop pudding. But due to some problems, we cannot make our experiment as planned as was shown in our Experiment Timeline. But the problem does not stop us to perform our experiment. We solve this problem by changing the soursop fruit to the fruit that is available at the moment.






ORGANIZATION CHART


Periuk Terbang's Organization Chart




TASK IMPLEMENTATION
On the 7th April 2011, a small i-Food Exhibition has been held in the Unirazak FHTM Cafe. There were two session divided which are on the morning and evening. As for our group, we will present our product on the morning session which starts on the 12 noon. Here are the detail before, during and after the event.





Before the event
Before the event start, as usual we prepare our product at the kitchen. We choose our second week experiment as our guidelines in making the Soursop pudding because we think that was the most successful experiment of our product within 5 weeks of the experiment. 
As for our final product, we have added Lychie into the Agar-agar to make it more interesting and tasty. 

Pictures during the experiment :

The Ingredients



Cut and Peel the Soursop


Layer by Layer of the Soursop Pudding


Slice the Pudding


Teamwork :)


Soursop Pudding




Evaluation Card


Our Table :)


During the event
Once the door opened, everyone rushed into the cafe to taste all of our products.





We explain briefly about our product to everyone who came to try our Soursop Pudding. After they try out our pudding, we asked them to give a comment on the evaluation card. 


After the event 
After the event end, we clean up our things and clear up our table for the evening session.

Periuk Terbang with Chef Zaid

The Classmates :)


PROBLEM FACED 
We had face lots of problem in making this product, especially before the event. Where we have problems with our Sousop Fruit. It is hard to get supplies of the soursop fruit. But we manage to solve this problem by changing the soursop fruit to the fruit that is available at that moment.

There were also problems during the event : 
* The Soursop Pudding is not enough for everyone who came to the event because we only expecting 50 people to come
* The base of our Soursop Pudding ( Chocolate Cake ) did not stick with the pudding.


RECOMMENDATION 
The Soursop Fruit are sour and to make it suit with the pudding, we have added a little sugar on in. So that the texture will combine perfectly. 


CONCLUSION
As a conclusion, we can conclude that our Soursop Pudding Our puddings became favorites for people who come to the event. Many people satisfy with our product and they expect our product to be on the market. Although Soursop Fruit are not really well received by the public but we hope our products will make it be as an initial step for this fruit became popular on the market. 


APPENDICES

Evaluation Card

Percentage given based on different aspect




THANK YOU 
:)

Saturday, April 2, 2011

Soursop Pudding - Experiment Week 5

Bismillah..
Assalamualaikum :)

31st March 2011 ; The fifth and final week of the experiment are going as usual. This time, we change our main ingredient again from Soursop to Mango. The purpose are same as the previous which that we want to make a difference and make comparasion from previous experiment.


Changes of ingredient are highlighted ;
Ingredient
A
* Sponge Cake
* Soursop - - - Mango
B
* Coconut Milk
* Sugar
* Evaporated Milk
* Instant Agar-Agar
* Custard



The methods are ;
Agar-agar
1.      Soak agar-agar in water for about 10 minutes, meanwhile boil water in a saucepan.
2.      After boiling, put in agar-agar.
3.      Let the agar-agar dissolve and disintegrate in water.
4.      Divide the agar-agar into two ; for mango and base of the pudding(strawberry flavor).
Mango
1.      Peel and cut the ripe mango. Cut into cubes.
2.      Blend in a blender.
3.      Combine the agar-agar and the mango together.
Custard
1.      As usual,  prepare the custard flour by adding some water so it dissolve in water.
2.      At the same time, boil the coconut milk in a saucepan.
3.      Pour the custard into the saucepan.
4.      Mix well.  Add some sugar to taste.
5.      Mix until become thick.
Structure of pudding ;
1.      Pour the  Strawberry Flavored Agar-agar, then layer with Sponge Cake,  Custard, Mango Agar-agar and lastly Chocolate Sponge Cake. 
2. If flip over, the structure are the reverse of the earlier order 

In this experiment, we change the Soursop to Mango
Below are the pictures during the experiment ;
 
Peel the mango
Peel , Cut and Blend the Mango
Mango - Blend
Making the agar-agar
Making Custard







 Final Result ;  



Thanks :)

Friday, April 1, 2011

Soursop Pudding - Experiment Week 4

Bismillah..
Assalamualaikum :)

24th March 2011 ; The fourth week of Soursop experiment has been held in the kitchen production as usual. But this time, we change our main ingredient ( which is Soursop ) to Orange. The experiment is very different from our original recipe. The purpose is , we want to make a difference and make comparasion to the previous experiment. 
  
Changes of ingredient are highlighted ;
Ingredient
A
* Sponge Cake
* Soursop - - - Orange
B
* Coconut Milk
* Sugar
* Evaporated Milk
* Instant Agar-Agar
* Custard

The methods are ;
Agar-agar
1.      Soak agar-agar in water for about 10 minutes, meanwhile boil water in a saucepan.
2.      After boiling, put in agar-agar.
3.      Let the agar-agar dissolve and disintegrate in water.
4.      Divide the agar-agar into two ; for orange and base of the pudding(pandan flavor).
Orange
1.      Peel and cut the orange. Cut in segment.
2.      Blend in a blender.
3.      Combine the agar-agar and the orange together.
Custard
1.      As usual,  prepare the custard flour by adding some water so it dissolve in water.
2.      At the same time, boil the coconut milk in a saucepan.
3.      Pour the custard into the saucepan.
4.      Mix well.  Add some sugar to taste.
5.      Mix until become thick.
Structure of pudding ;
1.      Pour the Pandan Flavored Agar-agar, then layer with Sponge Cake,  Custard, Orange Agar-agar and lastly Chocolate Sponge Cake. 
2. If flip over, the structure are the reverse of the earlier order

In this experiment, we change the Soursop to Orange
Here are the pictures during the experiment ;


Cut and peel the Orange . Segmented.

Orange

Making the Orange agar-agar


Making Custard 

 *thanks for helping us Wan :)

Pandan Agar-agar

*we also change the flavor of our agar-agar from strawberry to pandan

Structure up the pudding

Final result ; 





Thanks :)