Penentuan proksimat dan kajian penyimpanan kuih tradisional dari program Satu Kampung Satu Industri di Kedah

A. Rosniyana, M.A. Hashifah, Z. Badriah dan S.A. Shariffah Norin

Abstract

Some of the Kedah’s traditional cakes such as ‘baulu’, ‘rempeyek’, ‘buah rotan’, ‘kuih bangkit’ ‘mini popia’ and ‘kuih makmur’ were chosen from One Village One Industry programme for proximate evaluation and shelf life studies. Common packaging system practised by processors was used in this study. The deep-fried cakes contained higher levels of fat (21.2–51.4%) and protein (2.7–11.6%). The carbohydrate content of cakes ranged from moderate to high while the crude fibre was generally low. The changes in quality during 6 months of storage were monitored by measuring changes in moisture content and rancidity (as measured by free fatty acid). ‘Baulu’ had a shelf life of 2 weeks while the others had a shelf life of at least 6 months.

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