FACULTY OF APPLIED SCIENCE AND TECHNOLOGY

BACHELOR OF SCIENCE (FOOD TECHNOLOGY) WITH HONOURS

SEMESTER 1 SESSION 2022/2023

FOOD PRODUCT DEVELOPMENT (BWD41303)

PROGRESS REPORT 2
(GROUP 6)

NO. NAME NO. MATRIC

1 SITI NURHAZIQAH BINTI NORIZAN AW190020
2 AINA AQILAH BINTI MASRI AW190012
3 NURUS SA’ADAH BINTI ABD. AZIZ AW190015
4 NURIN NAJMINA BINTI MAT ALI AW190029
5 TENGKU ZARITH HAZLIN BINTI TENGKU AW190126
ZAINAL ABIDIN
6 NUR MUJAHIDAH BINTI AHMAD NIZAM AW190046
7 ROSMIEZA BINTI ROSMAN AW190004

LECTURER NAME:

DR NORAZLIN BINTI ABDULLAH

DR FAZLEEN IZZANY BINTI ABU BAKAR

MARKS
1.0 INTRODUCTION
Previously, we made Potato Croquette with Fish Floss that is mainly composed of rolled
potatoes and curry flavored fish floss. However, since we experienced several challenges
during developing of this product, such as the short shelf life, costing production and the
selection of the coating to keep the firmness of the food. Furthermore, we are informed that
our food products must have a shelf life of three months. So, we have brainstormed again
to change our food products to food products that are more cost-effective and have a longer
shelf life. After discussion, we agreed to make Melinjo Sira Bar. However, after receiving
a recommendation from one of our lecturers who said that sira food products are too
common in the market, so we made a slight change by making Melinjo Bar with nasi
goreng kampung flavored.

2.0 CHALLENGES
Each food product that we produced has its own challenges. The main challenge we faced
when making Melinjo Sira Bar is to ensure that the shelf life of the food product lasted for
three months. In addition, we had other problem where the melinjo are less binded to each
other and the shape of the peanut and anchovies more prominent than the melinjo. This can
make consumers feel confused about our products where they might feel that the main
ingredients of our Melinjo Sira Bar are peanut and anchovies, instead of melinjo. For the
Melinjo Bar with nasi goreng kampung flavoured product, we had a challenge where our
melinjo bar consisted of a lot of moisture content resulting from oil and onions. This can
cause our food products to have a short shelf life.

3.0 SOLUTIONS
After pointing out the challenges, we came out with the solution for each challenge. We
had changed our product from Melinjo Sira Bar to Melinjo Bar with nasi goreng kampung
flavoured because Melinjo Bar with nasi goreng kampung is a new product and still not
available in the market. Other than that, it is cheaper for the raw ingredients cost where the
ingredients that we used are common ingredients such as oil, shallots, garlic, chilies,
anchovies, kale, and seasonings as well as other ingredients such as melinjo, honey,
maltodextrin, and bubble rice. In addition, as a solution to the problem of melinjo not
binding to each other, we have used maltodextrin and honey since they are the most
common binding agents in the food industry and suitable for the use in our food product
which is melinjo bars. We will also use kampung fried rice paste in powder form to reduce
the moisture content in our products.
4.0 ACCOMPLISHMENT

5.0 NEXT GOALS

6.0 LESSON LEARNED
APPENDIX