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dc.contributor.authorSuhaila, Hussain-
dc.contributor.authorNur Hamizah, Mohamad-
dc.contributor.authorRoshaliza, Hamidon-
dc.date.accessioned2010-08-16T01:58:47Z-
dc.date.available2010-08-16T01:58:47Z-
dc.date.issued2009-06-20-
dc.identifier.citationp.1-3en_US
dc.identifier.urihttp://dspace.unimap.edu.my/123456789/8678-
dc.descriptionMalaysian Technical Universities Conference on Engineering and Technology organized by Universiti Malaysia Pahang in collaboration with Universiti Tun Hussein Onn Malaysia, Universiti Teknikal Malaysia Melaka & Universiti Malaysia Perlis on June 20th - 22nd, 2009, at MS Garden Hotel, Kuantan, Pahang, Malaysia.en_US
dc.description.abstractA new mold to cook lemang has been designed and fabricated. The main objective of this new design is to find an alternative version of a mold to replace the existing bamboo casing. This new design was fabricated and tested against bamboo in terms of time taken to cook lemang and also in terms of the lemang it produces. The colour, aroma, taste, compactness of lemang made from this new design was evaluated by conducting a hedonic rating test. It was found that this new design was able to significantly shorten the cooking time of lemang by about 55 minutes. It also maintains, to some extent, the taste, aroma, colour and compactness of the lemang made in bamboo. In terms of cost, the cost of producing a single unit of was RM 80.en_US
dc.language.isoenen_US
dc.publisherUniversiti Malaysia Pahangen_US
dc.relation.ispartofseriesProceedings of the Malaysian Technical Universities Conference on Engineering and Technology (MUCEET) 2009en_US
dc.subjectLemangen_US
dc.subjectMolden_US
dc.subjectStainless steelen_US
dc.subjectMalaysian Technical Universities Conference on Engineering and Technology (MUCEET)en_US
dc.titleA new design of stainless steel mold for making lemangen_US
dc.typeWorking Paperen_US
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