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Title: An analytical study on ways of reducing the cooking time of lemang
Authors: Nik Nawwar, Nik Kamaludin
???metadata.dc.contributor.advisor???: Suhaila Hussain
Keywords: Lemang;Bamboo stalk;Heat transfer;Newton’s law of cooling;Lemang making process;Malay traditional food
Issue Date: May-2009
Publisher: Universiti Malaysia Perlis
???metadata.dc.publisher.department???: School of Manufacturing Engineering
Abstract: 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.
Description: Access is limited to UniMAP community.
URI: http://hdl.handle.net/123456789/21197
Appears in Collections:School of Manufacturing Engineering (FYP)

Files in This Item:

File Description SizeFormat
Abstract, Acknowledgement.pdf125.5 kBAdobe PDFView/Open
Conclusion.pdf46.5 kBAdobe PDFView/Open
Introduction.pdf82.52 kBAdobe PDFView/Open
Literature review.pdf943.19 kBAdobe PDFView/Open
Methodology.pdf268.25 kBAdobe PDFView/Open
References and appendix.pdf5.55 MBAdobe PDFView/Open
Results and discussion.pdf3.12 MBAdobe PDFView/Open
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