Kandungan nutrien dan analisis sensori dalam empat masakan berasaskan daging landak dan rusa

Pengubahsuaian bahan-bahan dalam masakan akan menjejaskan kandungan komposisi pemakanan dan penerimaan sensori. Objektif kajian ini adalah untuk menganalisis komposisi nutrien dan ujian sensori dalam daging landak, rusa dan lembu yang dimasak menggunakan empat menu yang berlainan. Disamping itu, kajian ini juga turut menganalisis kesan penggunaan susu rendah lemak dalam masakan bagi mengantikan santan. Semua sampel dianalisis untuk komposisi kimia serta analisis sensori. Masakan daging rusa secara signifikan menunjukkan mempunyai kandungan lemak yang lebih rendah (4.47% -10,55%) dan kandungan protein lebih tinggi (17.14% -21,14%) berbanding dengan landak dan lembu. Menu masak lemak dalam semua daging secara signifikan menunjukkan nilai rendah lemak berbanding tiga menu yang lain. Daging landak dan rusa didapati mengandungi tinggi kalsium, kalium dan kuprum berbanding daging lembu. Menu kari landak menunjukkan kandungan tertinggi bagi ferum, kalsium, zink, dan magnesium berbanding menu lain. Kandungan asid lemak tepu (SFA) dalam masakan daging landak secara signifikan rendah manakala asid lemak monotaktepu (MUFA), omega 3 dan omega 6 adalah lebih tinggi bersignifikan daripada hidangan daging lembu. Menu sesangan yang menggunakan daging landak mempunyai nilai tertinggi asid lemak poli tak tepu(PUFA) (31.56 %), omega 3 (14.72 %) dan omega 6 (14.59 %). Dalam semua menu penggunaan susu rendah lemak menunjukkan kandungan protein dan kalsium yang lebih tinggi manakala kandungan lemak lebih rendah berbanding dengan menu menggunakan santan. Penerimaan sensori menunjukkan skor tertinggi dalam menu masak lemak daging landak berbanding daging dan menu yang lain. Rendang landak 17 menggunakan susu rendah lemak menjadi pilihan panel berbanding masakan daging lembu dan rusa. Kesimpulannya, daging landak dan daging rusa boleh digunakan sebagai alternatif daging lembu dalam masakan bagi meningkatkan nilai komposisi pemakanan. Penambahan susu rendah lemak juga mempengaruhi kandungan nutrien yang lebih tinggi bagi protein dan kalsium manakala kandungan lemak yang lebih rendah

Knowledge on Lenggong place attractions: Perspectives from local communities

Level of knowledge on place attractions by local community is crucial in transforming and promoting a destination as tourist attractions. The purpose of this study is to find out the level of knowledge and perceptions on Lenggong Valleys’ place attributes and attractions from local communities. Lenggong Valley which has unique and outstanding archeogeological and heritage products, has been declared as a world heritage site on 30th June 2012 by UNESCO, a worldwide organization for educational, scientific, and culture. Unfortunately, the finding of a survey on 500 residences in Lenggong Valley area shows that, the knowledge of the locals on Lenggong place attractions is low. About 67.8% did not know the Toba volcanic ash in Bukit Sapi and 65.6% never knew the existing of Bukit Bunuh, an area with exposed impactites since Middle-Early Pleistocene. Since their understanding is less inclusive, this paper will suggest several activities such as heritage fair, site tour and mobile exhibition for further actions by destination manager. It is the intention of this paper to bring to discussion these issues as part of strategies to develop and improve Lenggong’s competitive advantages as one of the world’s popular tourism destinations in the future

Fresh Water Fish Intake And Dishes Preferences Among Local Community: A Preliminary Study Of Tourists attraction in traditional dishes for homestay Kampung Batu Ring, Beng, Lenggong, Perak

Local foods is a vital element that helping and creating a sense of ‘place’ and heighten destination appeal. Local foods produce adds authenticity to the tourists for sharing experience and attract them to come to those place. Traditional food or local food is a parts of variety culture in Malaysia. It shows that the local community has its own uniqueness. Therefore it should be opened and sharing together either between the local community from other states or from the tourist views for attractions the places. An objective of the study were ; (1) To identify the type of freshwater fish intake, (2) To determine dishes preference using freshwater fish among villagers at Homestayed Kampung Batu Ring, Beng, Lenggong. The study was conducted through questionnaires to 25 respondents in the village. The result showed that common freshwater fish consumed are Tengalan (Puntius wool), Loma (Thynnichthys thynnoides), Terbol (Osteochilus hasselti) and others fish such as Catfish, Tilapia, Kaloi, Baung and Patin. The most popular fresh water fish is responds for Tengalan fish. This fish when cooked with coconut gravy (masak lemak) is the most preference dishes indicated by respondents. Therefore, fresh water fish and traditional dishes that already exist there and has been a natural culture among villagers shall point out for promoting Lenggong city for tourism such as homestay program. These finding is important in branding Lenggong as a World Heritage Site