Final Report FID - Roti Jala

FOOD INNOVATION AND DESIGN 

HCD 2304

FRUIT ROTI JALA FINAL REPORT

Group Member:

Nurfatihah Bt Mahamed Ramly [KJC1050306]

Mohamad Noor Azril B Mohd Nasir [KJC1050215]

Abdol Hakim B Abdol Rahman [KJC1050027]

Safwan Khaliq B Esa [KJC1050036]

Lecturer's Name:

CHEF ZAID BIN ABDUL RAZAK

ACKNOWLEDGEMENT

          Alhamdulillah, praise to Allah SWT, we finally finished our Food Innovation and Design subject with hearts full of knowledge and skill. During the Food Innovation and Design class , various obstacles,challenges, bitter and sweet memories we have obtained with an open heart. With this, we would like to thank and give appreciations to our lecturer, Chef Zaid Bin Abdul Razak for all the knowledge to prepare us for future challenges to become a successful chef in the future. Not to forget, our family who are always support us and also friends during the class were held. Last but not least, our group members, Nurfatihah Binti Mahamed Ramly, Mohamad Noor Azril Bin Mohd Nasir, Abdol Hakim Bin Abdol Rahman and also Safwan Khaliq Bin Esa who are always work hard and brainstorm to produce such a good product.

INTRODUCTION

          Roti Jala is a thick pouring batter made with flour, eggs, salt and thin coconut milk dripped in a continuous stream through a perforated cup into a hot greased frying pan to form a lacy pattern. Cooked both sides and then rolled up.
          Roti Jala is a popular tea-time entrée. It literally translates to ‘net bread’ referring to its thread-like pattern that resembles a fishing net. Essentially a type of crape, Roti Jala occasionally replaces rice in the Malay home for meals. The batter is made from a mixture of plain flour and eggs, with a pinch of turmeric powder and butter that gives it a yellow colour. A special cup or mould with small holes is then used to make the lacy crepe which is cooked over a hot griddle.
          Roti jala is a favourite food in Malaysia, and also in the ASEAN countries. Roti Jala is a dish-shaped net. Roti Jala is eaten with sauce. Special containers with several holes are often used to produce bread cooked on the net pan.
          Roti Jala is often a choice at a special celebration and served with curry or chicken or beef curry. Bread nets so named because its shape when made, look like fishing nets.
There are two types of sauce, a sweet sauce (popular in the east coast states), and gravy curry, especially curry chicken (popular in the west coast.)

OBJECTIVE

The main objective of making fruit roti jala are to introduce to people that roti jala can also be one type of dessert. Lots of people only know that roti jala can only be eat with curry. so we want to let people know that roti jala can also be eat with fruit sauce and serve as one type of dessert.

ACTIVITY

In the earliest week we were given task to make a proposal about what we want to innovate in order for us to pass this subject, Food Innovation & Design. we had choose three idea but only one was approved and we proceed the idea. Our choice are Roti Jala and we try to change the taste and gravy for the roti jala. we were doing the same recipe for four week for our lab test. During the experiment we faced a lot of trouble and we manage to solve the problem in no time. 

ORGANIZATION CHART

TASK IMPLEMENTATION

On the 7th May 2012 a small food testing event had been held around in Leisure Commerce Square by us in the evening. here are the details before, during and after the event. 

Before the Event

Before the event start, as usual we prepared our food according to what we have done. we choose to make two types of roti jala that are strawberry and mango. We are not specifically choose from which experiment we just go by the flow and this is our product.

During the Event

After our product are ready, we are all head out of the kitchen and let passer by taste our food and evaluate how our food are taste like. we explain a bit of our product and many want to taste it.

After the Event 

After all the sample are finish. we return to the kitchen and clean our work station.

PROBLEM FACED

We faced a lot of trouble during the first lab test until the final day. 

Problem that we faced:

• The strawberry sauce is too thin because the strawberry supplies is not enough.
• The batter of roti jala is thin.
• The fruit supplies is not enough to put as the filling.

RECOMMENDATION 

• To make the roti jala well perfect with the fruit we have choose we didn't put any seasoning to the batter so that the natural fruit taste can taste better. 
• We also pour the sauce into the roti jala so that the roti jala can soak the taste of the sauce and make it more delicious.

CONCLUSION

  

What can we conclude from the food testing event, many people can accept our product and we receive many compliment from the public. Most people that taste our food said that it was delicious especially the sauce that we made. They also said that our product can go further. We really hope that many more can accept our food as a new product in the future market.

APPENDIX

THAT'S ALL!!!


THANK YOU!!!


(^3^)v