UNIVERSITI TEKNOLOGI MARA
FACULTY OF HOTEL AND TOURISM MANAGEMENT
HTC736
EXPERIMENT 1: FROZEN KUIH KOSUI
PREPARED FOR:
MADAM SHAHARIAH BINTI IBRAHIM
PREPARED BY:
KHAIRUL AZREENA BT KHAIRUDDIN
2019540167
DEVELOPMENT OF FROZEN KUIH KOSUI
To improvise frozen kuih kosui by added konjac flour as substitue as it is zero in
calories and good for health. Therefore, the experiment is conduct to see the right
amount or usage of konjac that suitable to use in making kuih kosui
METHOD OF MAKING FROZEN KUIH KOSUI
Ingredients
1 cup of all-purpose flour
½ tsp limestone
½ cup of konjac powder
a pinch of salt
1 ½ palm sugar
grated coconut
½ cup granulated sugar
3 ½ cup of water
These pictures are the process in making frozen kuih kosui. There are six ingredients
use such as palm sugar, water, limestone, konjac, granulated sugar and all-purpose
flour. The first step is dissolve palm sugar and granulated sugar with water on stove
until it becomes dark brown. Then, wait for sugar syrup cool down before add on the
next ingredients. When the sugar is cold, add on all-purpose flour, konjac and lime
stone. Add little by little and stir it with whisk until it mix well. After that, sieve the batter
and put it in the suitable mold.
Next, wait until the steamer hot and put the mold inside the steamer about 45 minutes.
After 45 minutes, the kuih kosui is done. Make sure the kuih kosui cool down first and
after cold, put it inside the freezer.
After few days, take out the frozen kuih kosui and cut it into rectangle. Then heat up the
steamer and put the kuih kosui and grated coconut in the steamer for 6 minutes. Next
step is cover up the kuih kosui with grated coconut. After that, arrange the kuih kosui on
the nice plate.
DEVELOP A PRODUCT PROFILE
In order to determine the characteristics of kuih kosui, evaluation of food product must
use descriptive test.
Product
Taste
Color
Flavor
Texture
Kuih Kosui
Sweet
Dark Brown
Palm Sugar
Springy
SCORE TEST CARD
I)
Sensory Evaluation To Test Consumer Acceptance
The hedonic scale will used to assess the acceptability of one or more items. A
balanced midpoint neither like nor dislike will be used. Consumers evaluate the item
on a scale dependent on their reaction to it. Therefore, hedonic test will show
whether the frozen kuih kosui can be accept by the consumer and define
consumers’ preference. The preference will run between existing kuih kosui in the
market and frozen kuih kosui.
Name: ____________________
Date: ______________
Sensory
Results
Taste
Appearance
Flavor
Texture
Consistency
Dislike
Extremely
1
II)
Dislike
Slightly
Neither Like Nor
Dislike
2
3
Like
Extremely
Like Slightly
4
5
Preference Test
Name: _________________
Date: _____________
Please rinse your mouth before starting and whenever you need. There are two
samples where you can start with sample on the left. Please taste each sample
and circle the sample that you prefer. You must choose one. You may re-taste
as often as you need.
993
242
III)
Shelf Life Test
Shelf life test will be test on kuih kosui for 2 weeks which will defines the best
period of time for consuming food or the duration of food product will remain
safe. The record sheet will record details such as the appearance and color of
the products. This is the record sheet that will be used for 2 weeks.
CRITERIA
DAY 1
DAY 3
DAY 6
DAY 9
DAY 14
APPEARANCE
ODOUR
COLOR
PURGE
DECISION ON
SPOILAGE
FINDINGS
The ingredients been followed as recipe and the preparation of kuih kosui went well as
plan. However, the texture is a bit soft and the taste is very sweet. Therefore, the konjac
flour will be added more inside the batter to make it more firms. Otherwise, the kuih
kosui structure might drop when heat in the steamer. The structure must be firm to
make sure it can be in shape when heat. Then, I have to reduce the amount of sugar
usage in the kuih kosui for experiment 2 because the taste is very sweet.
Other than that, to make sure that kuih kosui will be accept by customer, there are few
tests to be done such as hedonic test and preferences test. In order to determine the
shelf life of the kuih kosui, shelf life test must be done for about 2 weeks and record is
needed. This is because to define the appearance, odor, color and purge after 2 weeks.
Lastly, I am hoping that the experiment two will become successful plus the product will
become better in term of taste and structure.