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.
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
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| 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 :
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| The Ingredients |
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| Cut and Peel the Soursop |
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| Layer by Layer of the Soursop Pudding |
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| Slice the Pudding |
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| Teamwork :) |
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| Soursop Pudding |
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| Evaluation Card |
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| 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.
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| Periuk Terbang with Chef Zaid |
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| 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
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| Evaluation Card |
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| Percentage given based on different aspect |
THANK YOU
:)
