Research Article
Fresh Coconut Milk Versus Convenience Coconut Milk in Malay Cooking
@INPROCEEDINGS{10.4108/eai.10-9-2019.2289399, author={Mohd Syafiq Othman and Siti Nur Hanisah Zainol and Muhammad Ikmal Norshaidi and Norfezah Md Nor}, title={Fresh Coconut Milk Versus Convenience Coconut Milk in Malay Cooking }, proceedings={The First International Conference On Islamic Development Studies 2019, ICIDS 2019, 10 September 2019, Bandar Lampung, Indonesia}, publisher={EAI}, proceedings_a={ICIDS}, year={2019}, month={11}, keywords={fresh coconut milk convenience coconut milk concentration sensory evaluation malay cooking}, doi={10.4108/eai.10-9-2019.2289399} }- Mohd Syafiq Othman
Siti Nur Hanisah Zainol
Muhammad Ikmal Norshaidi
Norfezah Md Nor
Year: 2019
Fresh Coconut Milk Versus Convenience Coconut Milk in Malay Cooking
ICIDS
EAI
DOI: 10.4108/eai.10-9-2019.2289399
Abstract
This study was conducted to determine the most suitable coconut milk concentration in ‘Masak Lemak Cili Api’ gravy and to differentiate fresh coconut milk and convenience coconut milk used in the pertaining dish. Sensory evaluation was carried out using nine (9) likert point hedonic scale to determine the respondent’s acceptability towards the dishes. The sensory result showed the convenience coconut milk has the same standard as a fresh coconut milk in this dish. The respondents were found could not differentiate between fresh coconut milk and convenience coconut milk used in Masak Lemak Cili Api.
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