PRINCIPLES OF FOOD SCIENCE AND TECHNOLOGY (HTF525)

FOOD DEVELOPMENT PRODUCT: PUDDING SALAK

Prepared by:

FARISHA HANA BINTI ABDUL WAHAB 2019853924

SYAZILLAH BINTI ZAHARI 2019853904

NUR ATIKAH BINTI MOHD SAAT 2019872452

Supervisor:

DR. CHEMAH BINTI TAMBY CHIK

INTRODUCTION

Salacca zalacca (family Arecaceae) is a snake fruit commonly known Malay language as salak
in Malaysia. This exotic fruit has diverse and potential pharmacological properties due to its
height antioxidant content. It is often consumed due to its sweet taste. The abundant natural
sugar and fiber along with minerals and vitamin makes it a nutritious fruit. Phytochemical
investigation on this fruit has reveal the presence of flavonoids, phenolics, glycosides as well
as some volatile and aromatic compounds, including gallic acid, quercetin, chlorogenic acid,
epicatechin, proanthocyanidins, lycopene and β-carotene. Pharmacological studies on the fruit
flesh and peel have shown some tremendous antioxidant, anti-inflammatory, anticancer and
antidiabetic potential. This review provides the botanical information of salacca zalacca as well
as its scientific investigation involving the distinct pharmacological and phytochemical
benefits. This could help in highlighting the lacking data and research gap on this plant.

S. zalacca or locally known as salak in Malay language, is one of the common plant species in
palm or arecaceae family. Salak has various names. It is called ‘pondoh’ in Indonesia, ‘rakam’
in Thailand, ‘sa laka’ or ‘she pi guo zong’ in China, and ‘yingan’ in Myanmar. Salacca
wallichianna C. Martins is another related species of salak which is comparably shorter and
compact with edible fruit.

Salak is a good source of carbohydrate and dietary fiber. The fruit pulp has been reported to
possessed high antioxidant capacity as compare to other exotic fruits. The pulps of salak fruit
are mainly consumed either freshly or as juice. They are also processed into dried fruits,
pickles, and chips, canned in syrup as well as added as an ingredient in local food called rojak.
Besides, the seed kernel of young fruits of pondoh (Indonesian salak) are edible. Apart from
the fruit, the salak palm bark of the pepioles is also used for matting, while the leaflets are used
for thatching.

The salak fruit has been reported to be used in the food industry to isolate yeast meant for bread
leavening agent. It relatively showed better quality than the commercial baker’s yeast by means
of desire leavening ability and colour development of the bread crust and crumb.
Data from all of salak specimen collection examined, it was found that the salak habitat varied.
Salak is found on ridges, hillsides or valleys of lowland dipterocarps, limestone hills, as well
as swamps, wellspring, and streams of the river. According to Beccari, salak habitat is also in
the lake area. Salak species is discovered in open areas of secondary forest or disturbed forests
to primary forests, from limestone areas, alluvial soil, to fertile topsoil. In the forest, the young
leaves of the salak as the food that is targeted by the elephant.

PROBLEM STATEMENT

Opportunity

The salak is a species that native to Indonesia but now is grown and produced around Southeast
Asia including Malaysia and Thailand. In addition, we choose to make Pudding Salak because
we want to promote internationally and easier for people to know about salak fruits and the
benefits through our Pudding Salak.
OBJECTIVES

1. The customer is aware that salak can be made into a variety of affective ingredients that
can enhance the appetite.
2. To produce young entrepreneurs who are alert to the environment by knowing natural
resources can be beneficial to the earth.
3. To enforce entrepreneur in making creative ideas and inspire entrepreneurship.

PROCEDURES

Materials Methods
Ingredients A 1. Heat the 1200ml water in the pot.
1 packet of agar- agar (cap adik- beradik 2. Add the agar- agar, sugar, evaporated
Seng Hin sdn bhd) milk and cook until sugar is
1 cup of sugar (Gula Prai) dissolved.
2 scoops of Nata de Coco (Shamu Nata de 3. Blend the salak fruits and put nata de
Coco Coconut Gel in Lychee Juice) coco into the pot.
1200 ml of water 4. Add the flavours and coloring and stir
2 leaves of pandan leaves gently until boiling.
1 tsp of colouring 5. Prepare the mold and pour it into the
1⁄ cup of coconut milk container.
2

Ingredients B
200g of salak fruits
1 packet of agar- agar
1200ml of water
1 cup of sugar (Gula Prai)
2 scoops Nata de Coco (Shamu Nata de Coco
Coconut Gel in Lychee Juice)
EXPRIMENTAL DESIGN
Product Color Taste (Eg: Sweet/ Texture Analyzer
Salty etc) (eg: Soft/ Crunchy/
Density)
Control

Treatment 1 (10%)

Treatment 2 (20%)

Treatment 3 (30%)

SENSORY TEST

Appearance
Taste/ Flavor
Texture Rating
Aroma/ Smell
Rating
Overall
Acceptability