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Oil palm creampuff / Muhammad Afif Jazimin Wae Ali Etam and Nurnarina Abu Bakar

The palm oil industry is one of the crucial and critical sectors in Malaysia. It contributes 25.8 percent and 34.3 percent of the world’s palm oil production and exports. In 2021, the oil palm sector generated RM108.52 billion in revenue for the exportation and production of palm oil. However, in th...

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Bibliographic Details
Main Author: Wae Ali Etam, Muhammad Afif Jazimin
Format: Book Section
Language:English
Published: Faculty of Plantation and Agrotechnology 2023
Subjects:
Food processing and manufacture
Online Access:https://ir.uitm.edu.my/id/eprint/81219/1/81219.pdf
https://ir.uitm.edu.my/id/eprint/81219/
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spelling my.uitm.ir.812192023-11-26T00:00:09Z https://ir.uitm.edu.my/id/eprint/81219/ Oil palm creampuff / Muhammad Afif Jazimin Wae Ali Etam and Nurnarina Abu Bakar Wae Ali Etam, Muhammad Afif Jazimin Food processing and manufacture The palm oil industry is one of the crucial and critical sectors in Malaysia. It contributes 25.8 percent and 34.3 percent of the world’s palm oil production and exports. In 2021, the oil palm sector generated RM108.52 billion in revenue for the exportation and production of palm oil. However, in the plantations, the yield is not harvested thoroughly as the loose fruits of the oil palm are always abandoned. Thus, this project is carried out to testify whether the way chosen to maximise the usage of the oil palm fruitlets to prevent any wastage, especially the loose fruits is suitable to be implied or not. The steps involved in the making of creampuffs are extracting the oil palm fruitlets, baking the choux pastry, and filling the pastries with oil palm fruitlets extract cream. The creampuffs produced have a fluffy and soft texture. Apart from that, the creampuff also contains polyunsaturated fatty acid (PUFA) and antioxidants that provide benefits to health. It is found that the chosen way is suitable to be implied in preventing any wastage of oil palm fruitlets. Also, a low cost is spent to make the creampuff yet easily obtained an absolute result. In conclusion, the wastage of loose oil palm fruits in plantations can be minimized by turning them into consumable creampuffs. Faculty of Plantation and Agrotechnology 2023 Book Section PeerReviewed text en https://ir.uitm.edu.my/id/eprint/81219/1/81219.pdf Oil palm creampuff / Muhammad Afif Jazimin Wae Ali Etam and Nurnarina Abu Bakar. (2023) In: E-extended abstract of the International Agrotechnology Innovation Symposium (i-AIS). 4th edition ed. Faculty of Plantation and Agrotechnology, Kampus Jasin, Melaka, pp. 96-100. ISBN 978-629 -97220-6-9
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Food processing and manufacture
spellingShingle Food processing and manufacture
Wae Ali Etam, Muhammad Afif Jazimin
Oil palm creampuff / Muhammad Afif Jazimin Wae Ali Etam and Nurnarina Abu Bakar
description The palm oil industry is one of the crucial and critical sectors in Malaysia. It contributes 25.8 percent and 34.3 percent of the world’s palm oil production and exports. In 2021, the oil palm sector generated RM108.52 billion in revenue for the exportation and production of palm oil. However, in the plantations, the yield is not harvested thoroughly as the loose fruits of the oil palm are always abandoned. Thus, this project is carried out to testify whether the way chosen to maximise the usage of the oil palm fruitlets to prevent any wastage, especially the loose fruits is suitable to be implied or not. The steps involved in the making of creampuffs are extracting the oil palm fruitlets, baking the choux pastry, and filling the pastries with oil palm fruitlets extract cream. The creampuffs produced have a fluffy and soft texture. Apart from that, the creampuff also contains polyunsaturated fatty acid (PUFA) and antioxidants that provide benefits to health. It is found that the chosen way is suitable to be implied in preventing any wastage of oil palm fruitlets. Also, a low cost is spent to make the creampuff yet easily obtained an absolute result. In conclusion, the wastage of loose oil palm fruits in plantations can be minimized by turning them into consumable creampuffs.
format Book Section
author Wae Ali Etam, Muhammad Afif Jazimin
author_facet Wae Ali Etam, Muhammad Afif Jazimin
author_sort Wae Ali Etam, Muhammad Afif Jazimin
title Oil palm creampuff / Muhammad Afif Jazimin Wae Ali Etam and Nurnarina Abu Bakar
title_short Oil palm creampuff / Muhammad Afif Jazimin Wae Ali Etam and Nurnarina Abu Bakar
title_full Oil palm creampuff / Muhammad Afif Jazimin Wae Ali Etam and Nurnarina Abu Bakar
title_fullStr Oil palm creampuff / Muhammad Afif Jazimin Wae Ali Etam and Nurnarina Abu Bakar
title_full_unstemmed Oil palm creampuff / Muhammad Afif Jazimin Wae Ali Etam and Nurnarina Abu Bakar
title_sort oil palm creampuff / muhammad afif jazimin wae ali etam and nurnarina abu bakar
publisher Faculty of Plantation and Agrotechnology
publishDate 2023
url https://ir.uitm.edu.my/id/eprint/81219/1/81219.pdf
https://ir.uitm.edu.my/id/eprint/81219/
_version_ 1783882174589566976
score 13.211869

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