Proposal FOOD Product Development PDF

Preview

Summary

UNIVERSITI TEKNOLOGI MARACAWANGAN SELANGOR, KAMPUS PUNCAK ALAMFACULTY OF HOTEL AND TOURISMKUIH KALAKATARMALAYS ETHNICPROPOSAL : FOOD PRODUCT DEVELOPMENTPROGRAMME : FOODSERVICE MANAGEMENT WITH ENTREPERNEURSHIPCODE : HTFGROUP : HM2524BGROUP MEMBERS NAME : 1. ALIA FARINA BINTI AHMAD FIZAL (2021113669)2...

Description

UNIVERSITI TEKNOLOGI MARA CAWANGAN SELANGOR, KAMPUS PUNCAK ALAM FACULTY OF HOTEL AND TOURISM

KUIH KALAKATAR MALAYS ETHNIC

PROPOSAL

: FOOD PRODUCT DEVELOPMENT

PROGRAMME

: FOODSERVICE MANAGEMENT WITH ENTREPERNEURSHIP

CODE

: HTF579

GROUP

: HM2524B

GROUP MEMBERS NAME: 1. ALIA FARINA BINTI AHMAD FIZAL (2021113669) 2. PUTERA AFIQ ZULFIQAR BIN OTHMAN (2021101779) 3. NUR SAMIRAH BT MARASHIN @ HASHIM (2021123915) LECTURER NAME

: HAFIZAH BINTI HASSAN

0

TABLE OF CONTENT

CONTENTS

PAGE

INTRODUCTION / BACKGROUND OF PRODUCT

2

PROBLEM STATEMENT

3

OBJECTIVES: 4 i. ii.

To formulate/produce/develop To identify sensorial acceptability

METHODOLOGY: 5-9 i. ii.

Formulation referred and the finalize formulation Planning for sensory evaluation

CONCLUSION

10

NOVELTY & COMMERCIALIZATION POTENTIAL

11

LIST OF REFERENCES

12

1

1. INTRODUCTION / BACKGROUND OF PRODUCT

Kuih Kalatakar is a Perak Banjar people's traditional food that many Malaysians are unaware of. However, in October 2020, TV3's Majalah 3 Program explained how to make and prepare this classic dessert. There are additional rumours that this kuih is known as Bingka Kelapa Muda in another location since the main component of this kuih is the young coconut filling. Indeed, the Ministry of Agriculture has long advocated the consumption of young coconut water, beginning with the then-Minister, YB Sanusi Junid, in the early 1980s. Young coconut water has become a popular drink in Malaysia up to this point. Young coconut water drink is now available as a popular drink called 'Coconut Shake,' which is quite pleasant. This Banjar traditional kuih is difficult to obtain since this Kalakatar kuih or bingka kelapa is particularly popular during the month of Ramadan. Kalakatar means 'when it's hot,' which is suitable given how delicious this kuih is when eaten when it's still warm. According to the Banjar people's tradition, the term Kalakatar truly means "when it is hot," which is a mix of two words: "kala," which means "when," and "katar," which means "hot". Whatever it is, the main ingredients for this kuih kalakatar are wheat flour and rice flour. Meanwhile, the young coconut water component is required, and the young coconut filling is one of the primary ingredients in this cake batter. It is more pleasant to assert that the coconut filling will taste fat if it is still slimy and mushy and sweet. The baking process also has an impact on the taste of kalakatar because the way it is burned differs greatly from how conventional kuih are prepared. And if you wish to enjoy the genuine kalakatar kuih, you must retain the traditional taste by baking the kalakatar cake using coconut fibre. This kuih is made with young coconut water, young coconut filling, and rice flour. This is an once-in-a-lifetime opportunity for the Banjar community in Perak. Although, this kuih is famous in Perak but still many people especially youth people are unaware of this kuih existing and do not how to prepare this kalakatar kuih.

2

2. PROBLEM STATEMENT

Globalization, food technology, and time restrictions have all influenced the younger generation's preference for ready-to-eat foods over local cuisine. The preparations are based on the elders, from the traditional "kuih-muih" through the main meals. Everyone talks about traditional, authenticity, heritage, and sustaining food, and it appears that everyone is concerned about this problem. Traditional cuisines are an important component of every country's culture, identity, and tradition. We choose Kuih Kalatakar as our innovation because we want to create different type of kuih based on it with using different type of method to make it or made some flavour of it that can bring the uniqueness of it. Despite to create of it, there would some weakness because nowadays youth’s generations only love fast food than our tradition kuih. As we know that, kuih kalatakar is a Perak Banjar people's traditional food which we can get only during Ramadhan but is now commonly accepted as a snack at any time of day because many people know how to make it at home but there is some people still did not know about this kuih existing especially in youngster’s generation. So our innovation is to help this products getting known by youth’s people but in a different type of method in cooking.

3

3. OBJECTIVES

i. To Formulate/Produce/Develop We have integrated our idea for a new product which is Bingka Kalakatar Murtabak in our proposal. We decided to make it to murtabak since it is fairly uncommon in the market because people do not sell this kuih in murtabak style. As a result, we seize the opportunity to make a new product from this kuih Kalatakar. Furthermore, it is also because this kuih are made by using simple materials which it made the costs of materials are reasonable. Furthermore, the procedure of making this product is merely by frying first and then baking it in the oven. The method of making murtabak is very simple to follow step by step. Furthermore, these Bingka Kalakatar Murtabak will be approved because murtabak are the most popular among Malay ethnics in Malaysia. Also, these products can be a new menu to provide throughout our daily life as well as a side dish or dessert because these murtabak can be eaten by people of all ages.

ii.

To Identify Sensorial Acceptability

Food sensory testing refers to the use of human senses in the objective evaluation of food products. To determine product quality or highlight areas for improvement, we will evaluate and design sensory experiences based on attributes such as appearance, texture, odour, and taste. First, we'll examine the Bingka Kalakatar Murtabak on our own to see how it appears. For the appearance, it should in square-shaped, and the colour should be yellowish, or oranging and slightly burn a bit. Next, for the the texture, the original of Kuih Kalatakar has a squareshape with a soft texture. Meanwhile, the shape of the murtabak will remain the same, and the texture will be soft but also have bit of texture on it because of the ground beef and Holland onion in it. Next, as for the smell, it will be have the smell of curry because in this product we have use curry powder. Finally, the taste of original kuih Kalatakar is have taste of sweet because it is manufactured from main ingredient which is young coconut water and young coconut filling. The Bingka Kalakatar Murtabak will have the taste of curry because of curry powder that we use and slightly sweet because of coconut water. It is appropriate for and will be accepted by people of all ages, from infants to the elderly.

4

4. METHODOLOGY i.

Formulation Referred and The Finalize Formulation

Flows / Steps to produce

Based on the original recipe of Kuih Kalakatar, it just uses rice flour, wheat flour, sugar, eggs, coconut water, coconut filling, and salt. However, we decided to adds some spicy taste into it to make an innovation.

We have also changed to a new name which is Bingka Kalakatar Murtabak. In order to produce this new recipe, we need some other ingredients like holland onions, curry powder, and ground beef. These ingredients are used to create the taste of Murtabak. So, here are the steps that we should follow:

i.

Defrost the ground beef and dissolve it. Next, divide the holland onion into half and then cut into small dices. Put them into a bowl.

ii.

Then, add one tablespoon of curry powder into the bowl with some water. Mix well and leave for 5 minutes.

iii.

Cook it on the pan until it half cooked.

iv.

After that, we must mix 5 ½ cup of coconut water, ½ cup of wheat flour, 1 ½ cup of rice flour, ½ tsp of salt, 1 cup of sugar and 2 eggs. Stir the mix until well blended and dissolved. Then, filter it.

v.

After done, mix with the murtabak ingredients which have been cooked. Stir it lightly.

vi.

Lastly, pour the batter into the square baking pan that has been brushed with little amount of oil and bake for 90 minutes at 200 celcius.

After we have done with the baking, we will cut it into 12 pieces and put into our packaging and keep it in a chiller to make it durable.

5

Target Population The demographic of people who are most likely to be interested in a company's product or service is referred to as the target audience. Businesses may promote more effectively if we know who our target audience is and how to reach them. While it's critical to reach as many people as possible, and it may appear that focusing on certain parts of the population is restricting, we must directly contact potential customers. A target audience is a group of people who have been recognised as potential clients for our products. The demographic characteristics of target audiences are similar, including the age, gender, location, education, socioeconomic status and others. For our first target audience is from age. We defined that our product not suitable for kids who is below 13. But we have possibility to target those teenagers and adults (young adults and elderly adults) as this product which is call “Bingka Kalakatar Murtabak” as it a new product that will attract this type of age. As trend now people really like to try something new and Malaysian are familiar with murtabak but with a new version of “Bingka Kalakatar Murtabak’ it will attract those young adults and teenagers. Next, we also targeting Malaysian people especially those who from Perak ethnics and also tourists have to try out of our products. The reason why we target Malaysian people because we all had been tasted the murtabak, but not all have try Bingka Kalakatar as it is Perak tradition food, even though it’s a new product but we want to maintain the tradition so that the Malaysians’ will enjoy our food. For the Perak ethnics we want them to give a rate to our product as this product originally from their tradition foods. With a combination of traditional and innovation we would like attract tourist to our food as tourist they come to Malaysia for the view, and for the foods yet they high more purchasing power. Last but not least, socioeconomic status. We targeted our product to be morefriendly as it easy to buy due to low prices but worth to buy to suit all socioeconomic status in every house in Malaysia as we know in Malaysia there are a lot of B40 or even lower. So we would set the price to be affordable and worth it to buy.

6

Strengths of Product

In order to come out with a new product, we must know the weakness, opportunities, threats, and most importantly strengths to ensure long term growth of business. When we decided to innovate this product, we have found some strengths that could help us to make this product a success.

First of all, our Bingka Kalakatar Murtabak is the first product that is available especially in Perak, Malaysia. This product was never made by anyone else. So, it is such a great opportunity for us to introduce our new products to the locals in Malaysia. Moreover, we could introduce this product to other races like the Indians because we know that Indians are famous for their food which is curry. Indian may like to try our product because it is such a unique traditional food for them.

Next, we could improve our marketing by attract the attention of the teenagers and young people. It is such a trend nowadays that this type of people loves to try something new. They could help to make our product go viral by reviewing it on social media. When more good review we received, the more opportunities that we have. For example, when some people see many good comments about our products, they will feel excited to know and try it. So, if we succeed in attracting the attention of them and gain customer loyalty, we could attract more customers to try our product. Besides that, we would like to produce this product with an attractive packaging but with affordable prices that could be afford by all people. Our product is also available for both online and retail store. We offer food deliveries to our customers where it can facilitate them more by just waiting at the home. Customers can order our product from the online food delivery like GrabFood, FoodPanda, JomOrder, and from our own social media.

7

Cost Involved to Produce the Product

Table 1 below shows the cost that is needed to produce Bingka Kalakatar Murtabak. Item

Price Per Unit

Quantity Require

Total Cost (RM)

Rice Flour (Erawan brand) Wheat Flour ( Faiza Wheat Flour) Sugar (Perai Caster Sugar) Eggs (grade A)

1 ½ cup

1.88

½ cup

1.00

1 cup

1.14

2 nos

1.60

5 ½ cup

20.00

2 tbsp

2.00

2 tbsp

0.50

½ tsp

0.10

Holland Onion (Lotus) Baking pan

2.19 / 500G 3.65 / 1KG 2.28 / 500G 4.60 / 10 nos 8.00 / 500ml 9.70 / 400G 4.80 / 250G 2.60 / 400G 2.99 / 500G 42.90

1/2

1.50

1

42.90

whisk

12.72

1

12.72

Brush

11.92

1

11.92

Measuring cup

17.52

1

17.52

Cooking oil (alif)

6.70 / 1 kg -

-

-

-

-

Include Baking Tool Ingredients

111.90

Coconut water Ground beef (Ramly) Curry powder ( Baba Brand) Salt (Saji Rock Salt)

utility

1 cup = 250ML * = estimated

8

33.54

ii.

Planning for sensory evaluation

Sensory evaluation is a science that studies, analyses, and interprets people's reactions to items as they are experienced via their senses by using senses of sight, taste, smell, hearing, touch. With sensory evaluation we want to decide whether our products are acceptable for consumer to consume in future. With this we can decide whether we want to follow the recipe that being create or change the ingredients to give a better taste or change the method of cooking that depending on this evaluation outcome. We decide 2 ways of sensory evaluation, triangle test and the 5-Point Hedonic scale. First and foremost, for triangle test, for these we will prepare 3 types of Bingka Kalakatar Murtabak with different method of cooking and being label with alphabet each. For A, will be using fry cook method with fry pan, for B will be using baking method and for C will be using steam method. The judges must choose 1 or 2 sample out of three that is the best. This test helps us to discard 1 incorrect method. Next, we will be using the 5-point Hedonic scale.

e and asked and tick on ceptable, fair t the products which thing to approve from appearance, taste, odour and texture, colour. This will help us to know whether the customer like our product or not, yet also help us to improve in certain area that being comment by the taster.

t t

9

5. CONCLUSION

In conclusion, food innovation comes in many forms, with companies competing to make food that’s more nutritious, more sustainable, and even more delicious, often while lowering costs in the process. Besides, we could get many advantages by doing innovation such as improved productivity, reduced costs, increased competitiveness, improved brand recognition and value, new partnerships and relationships, increased turnover and improved profitability. Hence, everyone in the globe stands to profit from increased rates of food innovation. For some, it entails gaining access to more nutritious and affordable food options. For others, it implies preserving the environment through more environmentally friendly behaviours. For others, it simply means being able to sample delectable delicacies that were previously unavailable. Supporting food innovation, whatever your motivation, pays off. We also has done our research for this proposal about the background of product, finding the problem statement, gather all the objectives, explain the flow or steps in making the Kuih Kalakatar Murtabak, discuss about the target population and identify the strength of products. We also made an estimate about the product costs and make a planning for sensory evaluation. So, we hope that our proposal will be accepted and succeed.

10

6. NOVELTY AND COMMERCIALIZATION POTENTIAL

The process of bringing new products or services to market is known as commercialization. Production, distribution, marketing, sales, customer support, and other important services crucial to the commercial success of a new product or service are all part of the commercialization process. As for Bingka Kalakatar Murtabak it is a new products to the market as the research being make and nobody yet have this idea due to choose to stick with a traditional Bingka that made out of coconut. This can be family food like traditional murtabak that everyone can enjoy for the youngster and adults. We try to make design for our bingka with our brand logo on it as 1 of the marketing tools. Furthermore, due to a brand new product we need to compete with other products and show to the customers what is different and unique in our products. We will focus on the recipe more as it a bit tricky to adjust to get right formulated. Then focus on our product design on the packaging for marketing and make well known to the community especially in Malaysia. As time goes by when we get out customers trust then we will try work other menu just to give good taste for every individually customer. Branding is needed so the customer we are the first one who come up with the idea by using Perak traditional food.

11

7. LIST OF REFERENCES

Tesco ( Prices) : https://eshop.tesco.com.my/groceries/en-GB/shop/grocery/cookingoil/all?brand=4294965755&viewAll=brand Mydin (Price) https://mydinexpress.my/hypermart/product/ramly-minced-beef-2pcs-400g/#

What Is a Target Audience? (2019, November 30). The Balance Small Business. https://www.thebalancesmb.com/what-is-a-target-audience-2295567 Pallavi B S (Food Technologist). (2019, February 12). sensory evaluation and requirements, and importance in food industry. Slide Share Website. https://www.slideshare.net/pallaviBS4/sensory-evaluation-and-requirements-andimportance-in-food-industry Anem, M. (2021, November 29). KUIH KALAKATAR - ASAS KELAPA. Animhosna Blogspot. http://animhosnan.blogspot.com/2020/12/kuih-kalakatar-asas-kelapa.html

Milano, S. (2019, March 4). Example of SWOT of New Products. Small Business Chron.Com. https://smallbusiness.chron.com/example-swot-new-products-73574.html

12...