DEPARTMENT OF TOURISM AND HOSPITALITY

DIPLOMA FOODSERVICE IN HALAL PRACTICE

DTA40124 HOSPITALITY PROJECT

ANGURIA PASTA

PREPARED BY
NAME MATRIC NUMBER
NUR SHAHIRAH BT AHMAD 29DHF19F1065
NORAISYAH BINTI MOHD BASRI 29DHF19F1003
NOOR IRDINA HAFIZAH BT TAUPIS 29DHF19F1037
NASRIN SYAFIAH BINTI AHMAD KHAIRI 29DHF19F1063

PREPARED FOR

MADAM NURULLIA NATASHA BT JAMAL

ACKNOWLEDGEMENT

Firstly, we would like to express our gratitude to Allah s.w.t for His permission and
giving us strength thus the ability to complete our project successfully. Then, we would
like to thank you to our supervisor Madam Nurullia Natasha Binti Jamal for her guide,
support and invaluable advice throughout the duration of this study and the preparation of
this project.We express deep ratitude and appreciation to those who agreed to participate in
this final project, for their time expended and courage in sharing their insights with a
fledging student. It is to them that we most indebted and we can only hope our product got
benefits for others.

The project cannot be completed without the effort and co-operation from our group
members Nur Shahirah Bt Ahmad, Noraisyah Bt Mohd Basri. Noor Irdina Hafizah Bt
Taupis and Nasrin Syafiah Bt Ahmad Khairi. Many people, especially classmates and
members of our own team, have made valuable comments on these suggestions that have
inspired us to improve our work. With this we are grateful to Allah SWT then complete the
final project. We hope that this report can be used as an example and guide to the relevant
parties in the future.Last but not least we thank everyone for their help directly and
indirectly for completing our final year project and we acknowledge to all people who
have involved and supported in making this final project.
 TABLE OF CONTENT

CHAPTER TOPIC PAGE

1.1 INTRODUCTION 3
1.2 BACKGROUND OF STUDY 3

1 1.3 PROBLEM STATEMENT 4

INTRODUCTION 1.4 OBJECTIVE 4
1.5 RSEARCH QUESTION 5
1.6 SCOPE OF PROJECT 6
1.7 IMPORTANCE OF PROJECT 6
1.8 DEFINITION OF TERMS/PROJECT
7
DEFINITION
1.9 SUMMARY 7
2.1 INTRODUCTION 8
2
2.2 PREVIOUS STUDY/RESEARCH 8
LITERATURE
REVIEW 2.3 SUMMARY 9
3.1 RESEARCH DESIGN 10
3.2 METHOD/PROCEDURE/PROCESS
11-14
OF PRODUCT MAKING
3
3.3 LIST OF EQUIPMENT NEEDED 15-16
METHODOLOGY
3.4 METHOD OF DATA ANALYSIS 17
3.5 SUMMARY 18
REFERENCES 19
PRODUCT COSTING 20
GANTT CHART 21-23
 CHAPTER 1
INTRODUCTION

1.1 INTRODUCTION

This study is about to produce products which is a type of pasta that made from
watermelon rind . As we know pasta, a dish from Italy that are made from dough
which is flour mixed with adequate water and stamped into various shapes and
typically cooked in boiling water. There are so many scrumptious dish that commonly
cooked with pasta such as pasta and meatballs, shrimp fettuccine pasta, mac and
cheese and more. Nowadays, there are many choice of pasta that contain gluten.
Gluten is a protein found in wheat, barley and rye. This protein helps food hold their
shape. However, there are also people who cannot consume food that contain gluten
because the disease and allergy towards gluten they are suffering from.

Flour is a type of solid particle that is in the form of fine grains or very fine depending
on its application. With the new innovation of pasta which is “Anguria Pasta” that
contain zero gluten will increase the choice of pasta types that available in the market.
This pasta also suitable to be consume by all age because the ingredients used in the
making of “Anguria Pasta” is from natural ingredients.

1.2 BACKGROUND OF STUDY

Studies have been done and found that gluten contains high protein content of amino
acids. When people who are really sensitive and have allergy and sensitive to gluten and
they consume pasta that contain gluten, their immune system will be attacked and they
will get eczema which their skin will be itchy and become reddish. With this “Anguria
Pasta”, it is free from gluten and did not cause any allergic reaction because this pasta is
from natural ingredient and did not contain other food allergens.

3
 1.3 PROBLEM STATEMENT

The problem is, there are some people who cannot practice gluten intake in their daily life
because they have an allergy to gluten. Why they have an allergic towards gluten? It is
because gluten contain high protein that will attack a person immune system and people
who have sensitive skin which is eczema which cause irritation to their skin and their skin
will become reddish. There are also people who are overweight and want to have a healthy
lifestyle. Pasta that has gluten is high in calories compared to gluten free pasta. With the
innovation of this “Anguria Pasta” it is low in calorie and does not contain any additional
sugar.

Next is, there are not many gluten free pasta choices on the market and some of them are
not made from natural ingredients and have been mixed and added with other ingredients
that sometimes are not from natural sources. If we eat food from natural source, our health
can be guaranteed and does not have any short or long term effects, plus it also can be
consume by all age.

1.4 PROJECT OBJECTIVES

The purpose of this project is to produce gluten free pasta and can be consume by all ages.
The main ingredient for this “Anguria Pasta” is from watermelon rind, added with gluten
free flour and other ingredients. It can also benefits all ages because anyone can consume
it. Next, to produce watermelon pasta using watermelon rind. Lastly, to produce variation
of gluten free pasta that available in the market. This also can add more types and choices
of flour that already exists in the market.

4
1.5 RESEARCH QUESTIONS

To achieve the objectives of the study, three research questions are presented to
assists researchers in achieving the objectives of the study. The research questions are
as follows:

QUESTIONS 1: What Anguria Pasta are made from?

QUESTIONS 2: What kind of food that can be made by using this Anguria Pasta?

QUESTION 3: Is this pasta suitable to be consume by all ages?

5
1.6 SCOPE OF THE STUDY

The main scope of this project is to introduce the new innovation of watermelon
gluten free pasta, so it can be consume by all ages.This pasta also ready to be use and
do not need any other ingredient to be added such as sugar or any flour. This study
was conducted using quantitative method. We selected the targeted population for the
purpose of this research is comprised of Diploma Food Service in Halal Practise,
students of PMKU. Next, the data that we gain from the research conducted, will be
discussed and analyzed more detail.

1.7 IMPORTANCE OF THE PROJECT

Almost all pasta that produced contains gluten because the main ingredient in the
making of pasta using flour. Flour is also considered a staple food in our culture many
of our traditional food also needs flour. In addition to increasing the types of pasta
that available in the market, it can also foster a healthier lifestyle. This research is
done to create a solution that can overcome the problems experienced today and open
opportunities for them to enjoy a unique pasta that free from gluten. The method of
storing this anguria pasta is also very easy, which is it can be stored at room
temperature. The main ingredient for this pasta is from watermelon rind. Watermelon
rind also has many important nutrients for our body. There are vitamin A, vitamin C
and vitamin B6. watermelon rind also one of the waste that rarely used to be recycled.
It also can reduce the cost of producing this “Anguria Pasta” while protecting our
environment from waste due to the pile of watermelon waste that is not recycled.

6
1.8 DEFINITION OF TERMS/DEFINITIONS OF OPERATIONS

There are four definition of term in this project among them is gluten. Gluten is a
general name for protein that found in certain cereal grains. Gluten also helping to
keeps the shape of food and often leaving the final product with chewy texture.
Gluten is also composed of mainly two types of proteins which is glutennis and
gliadins. The meaning of anguria is taken from Italian which means watermelon.

Word SPSS stands for Statistical Package for the Social Science. It is used by
various kind of researcher for complex statistical data analysis. This SPSS software
was created for the management and statistical analysis for social science data and
while PMKU is Politeknik Metro Kuantan.

1.9 SUMMARY OF CHAPTER

Watermelon may be one of the most appropriately named fruits. It’s a melon that’s
92% source of water. It’s also got a healthy amount of vitamin A and C, B6 and other
important nutrients.The most popular part of the watermelon is the pink flesh, but like
its cousin, the cucumber, the whole thing is edible. This includes the green scraps that
usually end up in the compost bin but exactly, this part is edible and can reduce waste
that has not yet been recycled and not innovated.

7
 CHAPTER 2
LITERATURE REVIEW

2.1 INTRODUCTION

Literature review is a study conducted based on true theories and applied in fields related
to the study such as journals, articles, books and newspaper studies. Therefore, in this
chapter some theories are relevant to this study.

2.2 PREVIOUS RESEARCH

The results showed that the rind powder of the pale green rind watermelon contained
the maximum amount of protein which is 19.74%, whereas the highest amount of fiber
w h i c h i s 13.35% was present in that of the green rind watermelon.
(Journal Biosystems, 2020)

Watermelon rind is a rich source of dietary fiber, hence it could be used in the
development of functional foods such as cookies. The dietary fiber content in the cookies
increased with incorporation of increasing level of either watermelon rind. Using up to
20% of watermelon rind extract and 30% of hi-maize starch in the cooking making
promotes increase in dietary fiber, decrease in predicted glycemic index to medium (for
watermelon rind) and low (for hi-maize starch) levels, and improving the antioxidant
activity.

(Food Sci Biotechnol, 2016)

8
2.3 SUMMARY OF CHAPTER

During peak season a vast amount of watermelon is grown and sold but people eat
only the pink portion and throw away the rind. But watermelon rind can be utilized
for new product innovation such as pasta. 10.0% watermelon rind extract into the
formulation of pasta for improved nutritional value and other aspects. Further studies
may include detailed analysis of nutritional constituents and the shelf life of
watermelon rind pasta.

9
 CHAPTER 3
METHODOLOGY

INTRODUCTION

The research methodology covers the methods and approaches used to achieve the
objectives and goals of the study. The research methodology makes the study more
systematic and the study journey more directed in achieving the objectives. This chapter
will explain the research methodology used in the study conducted. We have
systematically planned the research methodology and strategy used to obtain information
and data through specific methods. This chapter will also discuss in detail some important
points in the methodology and strategies used in completing this study.

3.1 RESEARCH DESIGN

A study design is an action plan that shows in detail how a study is conducted. It also
serves as a guide in assisting researchers in the process of collecting, analyzing and
interpreting the results of research conducted. Here are the methods of research in
education. There are one (1) main approaches to research problems which is quantitative
method:

 Quantitative method is a standard experimental method in which data is in the form of

measurable numbers.
 Researchers use instruments such as questionnaires and achievement tests to collect
data. The instrument serves as a measuring tool and serves as an intermediary tool
between the researcher and the study participants.
 These experiments are sometimes referred to by science and use mathematical and
statistical methods to measure results conclusively.
 The design is set before the data is collected.
 The researcher is not a study participant. Study participants were a sample selected
using specific sampling techniques.
The collected data were processed and analyzed using descriptive statistics by the latest
version of SPSS.

10
 3.2 METHOD/PROCEDURE/PROJECT PRODUCTION TECHNIQUES

INGREDIENT

INGREDIENT AMOUNT

200 gram

WATERMELON RIND

150 gram

ALL PURPOSE FLOUR (GLUTEN FREE)

3 nos

WHOLE EGG

1 tbsp

SALT

11
 1 tsp

FOOD COLORING (GREEN)

50 ml

PLAIN WATER

12
PRODUCT PRODUCTION PROCESS:

DETAILS AND
PICTURE

Step 1: Prepare all the ingredients that needed

Step 2: Mix all the dry ingredients (all

purpose flour and salt)

Step 3: Cut the watermelon rind into small

pieces and add some water and food
coloring to enhance the color of pasta.
Blend until crushed and strain using strainer

Step 3: Insert water and watermelon rind

extract turn by turn

13
 Make sure all ingredients are well mixed.
Rest the dough for 10 minutes

Step 4: Apply the mold

according to the desired
shape. Turn on back the
machine and the machine
will produce pasta by
pressing the pasta dough
out according to the shape
that the mold apply

Step 5: Insert the ready pasta into

dehydrator tray. Set temperature for 75 °C
for 3 hours

FINAL PRODUCT

14
3.3 LIST OF EQUIPMENT NEEDED

NOODLE MAKER DEHYDRATOR MACHINE

BLENDER MEASURING JUG

SCALE
HAND GLOVE

15
KNIFE
BOWL

SCRAPER

16
3.4 METHOD OF DATA ANALYSIS

Wash the watermelon

Separate watermelon flesh and rind (white part,

using knife)

Slice the watermelon rind

Prepare all dry and wet ingredient

Mix all dry ingredient and after that wet ingredient

Rest the dough for 10 minute

Turn on the machine and the machine will produce

pasta by pressing the pasta dough out according to the
shape that mold apply

Place the prepared pasta into the dehydrator machine tray

(SET TEMPERATURE 75 CELCIUS FOR 3 HOURS)

DONE

17
3.5 SUMMARY

This product has shown that watermelon rind which is usually a waste can be utilized
as functional food ingredients. There was significant increase in protein, fibre, ash
and decrease in fat and carbohydrate content of product and a high caloric energy
value were observed. There was significant increase in the minerals (Phosphorus,
Magnesium, Calcium, and Potassium) and vitamins (A, C, and B6) contents of the
Sorghum based mu mu with increased level of watermelon rind powder addition.

18
REFERENCES

 https://www.researchgate.net/publication/
335312587_Effect_of_Watermelon_
Rind_Citrullus_lanatus_Addition_on_the_Chemical_and_Sensory_Quality_of
_Sorghum_Based_Mumu#pf4

 https://www.noveltyjournals.com/upload/paper/Drying%20of%20Watermelon

%20Rind%20and%20Development%20of%20Cakes%20from%20Rind%20P
owder-135.pdf
 https://journal.unisza.edu.my/agrobiotechnology/index.php/
agrobiotechnology

/article/view/161

19
PROJECT COSTING

RAW MATERIAL

ITEMS PRICE UNIT USED TOTAL

Semolina Flour RM 5.90 (500 gram) 150 gram RM 1.77

Gluten Free Flour RM 11.30 (500 gram) 150 gram RM 3.39

Cooking Oil RM 6.00 (1 kg) 20 ml RM 0.12

Water RM 1.60 (95 ml) 95 ml RM 1.60

Salt RM 1.00 (450 gram) 1 tbsp RM 0.02

TOTAL RM 6.90

OTHER COST

ITEMS PRICE UNIT USED TOTAL

Packaging RM 1.00 1 RM 1.00

Dehydrator Machine RM 100.00 1 RM 100.00

Scraper RM 3.00 1 RM 3.00

Hand Glove RM 2.00 2 RM 4.00

TOTAL RM 108.00

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 GANTT CHART
WEEK/
STATUS

W10

W11

W12

W13

W14
PROJECT
W1

W2

W3

W4

W5

W6

W7

W8

W9
ACTIVITY
 Briefing by
coordinator R ✅
 A location of
group
 Selection of L ✅
topics
 Discussion of
ideas R ✅
 Make
discussions to
change product L ✅
ideas
 Create an
application R ✅
form
 Discuss for
presentation of
proposal and L ✅
proposal paper

 Preparation of
proposals R ✅
 Submit a
proposal to the
supervisor for L ✅
review

21
 Talk to the
supervisor
about the
presentation of R ✅

the proposal and

also about the
food innovation
product
 Proposal
L ✅
presentation and
evaluation
 Product name
change in the
R ✅
product title
change
application
form
 Send the
proposal paper L ✅
to the
supervisor for
review
 Start making R ✅
Berry Paste
untuk sampel.
 Take pictures in
L ✅
the process of
preparing Berry
Paste.
 Looking for R ✅
ideas to make a
L ✅
questionnaire.
 Make a
questionnaire
for the
22
 respondents.
 Looking for R ✅
ideas to create
new products
using the same
formula base.
L ✅
 Repair and add
questions for
the
questionnaire.
 Send the R ✅
questionnaire to
the supervisor.
 Designing to
make
L ✅
logos,product
stickers and also
clothes for
showcase.
 Submit project R ✅
proposal to
supervisor.
 Discuss to
showcase the
project to L ✅
design banners,
posters and
even packaging
labels.

23