Production of pineapple Boba from pineapple puree: MD2 varieties, bubble pine / Nik Nur Fazreen Nik Khairil Anuwar, Nor Elin Balqis Ismail and Siti Nor Arifah Abd Halim

• Main Authors: Nik Khairil Anuwar, Nik Nur Fazreen, Ismail, Nor Elin Balqis, Abd Halim, Siti Nor Arifah
• Format: Book Section
• Language: English
• Published: Faculty of Plantation and Agrotechnology 2023
• Subjects: Pineapple
• Online Access: https://ir.uitm.edu.my/id/eprint/80804/1/80804.pdf; https://ir.uitm.edu.my/id/eprint/80804/
• Institution: Universiti Teknologi Mara

The purpose of this innovation is we want make a different flavour and taste for Boba. We replace original Boba with pineapple puree and make Boba pine. This study was conducted with 5 repetitions of pineapple Boba produced according to the amount of water and the amount of pineapple puree used. This observation was made on the concentration of mixed ingredients, liquid concentration, coarse fiber rate, and texture and taste test and get 20 respondents of 20 based on score value criteria. For our innovation, we get many suggestions that can make us to improve the quality and attractiveness of products to be sold in the market. we will try to do the best Boba pine for our customers. Following all the result, the discussion for our product is more to improve and being better than before. We must study and try many times to get a good product for texture and taste. So, it can get proper product for people.