Cover Image

An analytical study on ways of reducing the cooking time of lemang

Access is limited to UniMAP community.

Saved in:
Bibliographic Details
Main Author: Nik Nawwar, Nik Kamaludin
Other Authors: Suhaila Hussain
Format: Learning Object
Language:English
Published: Universiti Malaysia Perlis 2012
Subjects:
Lemang
Bamboo stalk
Heat transfer
Newton’s law of cooling
Lemang making process
Malay traditional food
Online Access:http://dspace.unimap.edu.my/xmlui/handle/123456789/21197
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.unimap-21197
record_format dspace
spelling my.unimap-211972012-10-02T08:26:50Z An analytical study on ways of reducing the cooking time of lemang Nik Nawwar, Nik Kamaludin Suhaila Hussain Lemang Bamboo stalk Heat transfer Newton’s law of cooling Lemang making process Malay traditional food Access is limited to UniMAP community. The usual time required to cook lemang traditionally is about 3 to 4 hours. During this time, the hollow bamboo stalk containing the lemang need to be turned every 15 minutes and this will take a long time to fully cook. So, this project undertaken with the objective in reduce the cooking time of lemang and in the same time maintaining the ability to properly cook without altering its aesthetical values. Through applying the physical and mechanical properties of material and heat transfer theory of Fourier’s Law and Newton’s law of cooling by analyzes various of material and thickness to get the best result in reducing cooking time. Then application from that on experimentation by replace the bamboo and change the way of cooking such as oven., lemang maker only essential to put down lemang in steel stalks and cook easily. This experimental were carried out for the purpose to establish that the theoretical concept will apply to experiment and in the end reduce cooking time With this new method, lemang cooking time has been reduced successfully to 1 hour and 45 minutes. Lastly, by using hedonic rating test, consumer’s acceptance of the new lemang was obtained when the consumers averagely accept the lemang from ‘light slightly’ to ‘like extremely’ level. 2012-10-02T08:26:50Z 2012-10-02T08:26:50Z 2009-05 Learning Object http://hdl.handle.net/123456789/21197 en Universiti Malaysia Perlis School of Manufacturing Engineering
institution Universiti Malaysia Perlis
building UniMAP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Perlis
content_source UniMAP Library Digital Repository
url_provider http://dspace.unimap.edu.my/
language English
topic Lemang
Bamboo stalk
Heat transfer
Newton’s law of cooling
Lemang making process
Malay traditional food
spellingShingle Lemang
Bamboo stalk
Heat transfer
Newton’s law of cooling
Lemang making process
Malay traditional food
Nik Nawwar, Nik Kamaludin
An analytical study on ways of reducing the cooking time of lemang
description Access is limited to UniMAP community.
author2 Suhaila Hussain
author_facet Suhaila Hussain
Nik Nawwar, Nik Kamaludin
format Learning Object
author Nik Nawwar, Nik Kamaludin
author_sort Nik Nawwar, Nik Kamaludin
title An analytical study on ways of reducing the cooking time of lemang
title_short An analytical study on ways of reducing the cooking time of lemang
title_full An analytical study on ways of reducing the cooking time of lemang
title_fullStr An analytical study on ways of reducing the cooking time of lemang
title_full_unstemmed An analytical study on ways of reducing the cooking time of lemang
title_sort analytical study on ways of reducing the cooking time of lemang
publisher Universiti Malaysia Perlis
publishDate 2012
url http://dspace.unimap.edu.my/xmlui/handle/123456789/21197
_version_ 1643790742117679104
score 13.211869

Similar Items