Meat da Juju

Sofia Hani binti Mohd Imran

Nur Umairah Irdina binti Roslee
NOOR 'ATIQA FARHATUNNISAA' BINTI ABDUL RASHID
TUAN AHMAD TUAN ISMAIL
Rosmaliza muhammad
Department of culinary arts and gastronomy management
FACULTY OF HOTEL AND TOURISM MANAGEMENT
UITM PUNCAK ALAM

OBJECTIVES
INTRODUCTION
To show people that local
Meat da Juju is a product that consists of upgraded and international food can be
chicken balls and it will be serve with a malay twist combined
To educate people regarding
gravy which is Masak Lemak. There is also a special
"Buah Bidara"
spread that will be included together in this package To provide delicious frozen
and it is a new product called Juju butter. Juju butter food to all ages
is a spread that was made of “Buah Bidara” and it
consists of healthy vitamins. Hence, the product’s COMMERCIALIZATION
name “Meat da Juju” which refers to the chicken ball
and the Juju butter spread. Has potential to attract tne locals
Unique combination
NOVELTY This is a frozen product
BENEFITS Longer shelf life
• The first Buah bidara
spread • Good for brain function
• The gravy uses a Malay
twis gravy • All ages can consume
• This product can lasts long • Can lasts for one month and more

REFERENCES
Sonika Pandey and Amrita Poonia. Bioactive
compounds, medicinal benefits and value added
products of ber fruit: A review. J Pharmacogn
Phytochem 2018;7(4):1460-1466.
 Meat da Juju
Department of culinary arts and gastronomy management
FACULTY OF HOTEL AND TOURISM MANAGEMENT
UITM PUNCAK ALAM

OBJECTIVES
To show people that local
and international food can be
combined
To educate people regarding
"Buah Bidara"
To provide delicious frozen
food to all ages

COMMERCIALIZATION
NOVELTY BENEFITS Has potential to attract tne locals
Unique combination
• The first Buah bidara • Good for brain function
This is a frozen product
spread • All ages can consume
• The gravy uses a Malay • Can lasts for one month and Longer shelf life
twis gravy more
• This product can lasts long

REFERENCES
Sonika Pandey and Amrita Poonia. Bioactive compounds, medicinal
benefits and value added products of ber fruit: A review. J Pharmacogn
Phytochem 2018;7(4):1460-1466.