v
TABLE OF CONTENT
HARD COVER
TITLE PAGE
APPROVAL 1 ... i
APPROVAL 2 ... ii
PLAGIARISM STATEMENT ... iii
PREFACE ... iv
TABLE OF CONTENT ... v
LIST OF TABLES ... viii
LIST OF PICTURES ... ix
EXECUTIVE SUMMARY ... xii
CHAPTER 1 INTRODUCTION ... 1
1.1 Background of The Study ... 1
1.2 The Objectives of The Study ... 3
1.3 The Benefits of The Study... 3
CHAPTER 2 INGREDIENTS AND UTENSILS OVERVIEW ... 4
2.1 Description of The Material to be Used ... 4
2.1.1 Breadfruit Flour ... 4
2.1.2 All Purpose Flour ... 4
2.1.3 Water ... 5
2.1.4 Rice Flour ... 5
2.1.5 Sago Flour ... 5
2.1.6 Egg white ... 6
2.1.7 Garlic ... 6
2.1.8 Scallion ... 6
2.1.9 Vegetarian Oyster sauce ... 7
2.1.10 Peanut ... 7
2.1.11 Chili ... 7
2.1.12 Palm sugar ... 8
2.1.13.Sand ginger ... 8
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2.1.14 Kaffir lime leaves ... 8
2.1.15 Pepper ... 9
2.1.16 Mushroom Bouillon powder ... 9
2.1.17 Salt ... 9
2.1.18 Cooking oil ... 10
2.1.19 Soy sauce ... 10
2.2 The Tools Used During The Processing ... 11
2.2.1 Blender ... 11
2.2.2 Oven ... 11
2.2.3 Cutting Board ... 12
3.2.4 Pan ... 12
2.2.5 Digital Scale ... 12
2.2.6 Bowl ... 13
2.2.7 Knife ... 13
2.2.8 Wooden Spatula ... 13
2.2.9 Strainer ... 14
2.2.10 Measuring Spoon ... 14
2.2.11 Stove ... 14
2.2.12 Pasta Maker ... 15
2.2.13 Silpat ... 15
2.2.14 Spoon ... 15
2.2.15 Tongs ... 16
CHAPTER 3 NEW PRODUCT PROCESSING SEQUENCE ... 17
3.1 The Processing Product Using Picture ... 17
3.2 Complete Recipe Attached ... 30
3.2.1 Complete Recipe ... 30
3.2.2 Revised Recipe ... 33
CHAPTER 4 NEW PRODUCT OVERVIEW ... 37
4.1 The Facts of Nutrition ... 37
CHAPTER 5 BUSINESS PLAN ... 41
5.1 General Description of Company ... 41
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5.2 Scope of Business ... 41
5.3 Stakeholder ... 42
5.3.1 Retail ... 42
5.3.2 Supplier ... 42
5.3.3 Creditor ... 42
5.3.4 Customer ... 42
5.3.5 Government ... 43
5.4 SWOT Analysis ... 43
5.5 Marketing Aspect ... 44
5.6 Financial Aspect ... 45
5.6.1 Variable Cost ... 45
5.6.2 Start Up Cost ... 46
5.6.3 Overhead Cost ... 47
5.6.4 Fixed Cost ... 47
5.6.5 Cost of Production ...47
5.6.6 Break Even Point (BEP) ... 48
5.7 Technical Aspect... 49
5.8 Legal Aspect ... 49
CHAPTER 6 CONCLUSION ... 52
6.1 Conclusion ... 52
6.2 Suggestion ... 52
BIBLIOGRAPHY ... 53
APPENDIX ... 55
Appendix 1. Packaging Design ... 55
Appendix 2. Supplier List ... 56
Appendix 3. Product Logo ... 57
COMPANY PROFILE ...59
viii
LIST OF TABLES
Table 1. Nutrition Facts ... 38
Table 2. Variable Cost ... 45
Table 3. Start Up Cost ... 46
Table 4. Overhead Cost ... 47
Table 5. Fixed Cost ...47
Table 6. Cost of Production ... 47
ix
LIST OF PICTURES
Figure 1. Breadfruit Flour ... 4
Figure 2. All Purpose flour ... 4
Figure 3 Water ... 5
Figure 4. Rice Flour ... 5
Figure 5. Sago Flour ... 5
Figure 6. Egg White ... 6
Figure 7. Garlic ... 6
Figure 8. Scallion ... 6
Figure 9. Vegetarian Oyster Sauce ... 7
Figure 10. Peanut ... 7
Figure 11. Chili ... 7
Figure 12. Palm Sugar ... 8
Figure 13. Sand Ginger ... 8
Figure 14. Kaffir lime leaves ... 8
Figure 15. Pepper ... 9
Figure 16. Mushroom Bouillon Powder ... 9
Figure 17. Salt ... 9
Figure 18. Cooking Oil ... 10
Figure 19. Soy sauce ... 10
Figure 20. Blender ... 11
Figure 21. Oven ... 11
Figure 22. Cutting Board ... 12
Figure 23. Pan ... 12
Figure 24. Digital Scale ... 12
Figure 25. Bowl ... 13
Figure 26. Knife ... 13
Figure 27. Wooden Spatula ... 13
Figure 28. Strainer ... 14
x
Figure 29. Measuring Spoon ... 14
Figure 30. Stove ... 14
Figure 31. Pasta Maker ... 15
Figure 32. Silpat ... 15
Figure 33. Spoon ... 15
Figure 34. Tongs ... 16
Figure. 35 Peeled Fresh Breadfruit ... 17
Figure 36. Cut Breadfruit ... 17
Figure 37. Washed Breadfruit ... 18
Figure 38. Pat dry Breadfruit ... 18
Figure 39. Sliced Breadfruit ... 18
Figure 40. Baked Breadfruit ... 19
Figure 41. Dried Breadfruit ... 19
Figure 42. Blending dry Breadfruit ... 19
Figure 43. Sifting ... 20
Figure 44. Dry Ingredients ... 20
Figure 45. Mix with wet Ingredients ... 21
Figure 46. Resting Dough ... 21
Figure 47. Rolling Dough ... 22
Figure 48. Cut and Finished Wonton Wrappers ... 22
Figure 49. Uncooked Filling ... 23
Figure 50. Cooked Filling ... 23
Figure 51. Hot oil ... 23
Figure 52. Mix Hot Oil with Scallion ... 24
Figure 53. Added Grated Garlic ... 24
Figure 54. Added Vegetarian Oyster Sauce ... 25
Figure 55. Mixed with Sago Flour ... 25
Figure 56. Mixed Cooked and Uncooked Filling ... 25
Figure 57. Finished Filling ... 26
Figure 58. Added Filling ... 26
Figure 59. Uncooked Batagor ... 27
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Figure 60. Frying Batagor ... 27
Figure 61. Fried Batagor ... 28
Figure 62. Toasted Peanut ... 28
Figure 63. Toasted Garlic, Chili, and Sand Ginger ... 29
Figure 64. Blending Ingredients for the Sauce ... 29
Figure 65. Finished Sauce ... 29
Figure 66. Complete Recipe ... 30
Figure 67. Completed Recipe ... 31
Figure 68. Completed Recipe ... 32
Figure 69. Nutrition Fact ... 37
Figure 70. Packaging ... 55
Figure 71. Logo ... 57
Figure 72. Unpacked Product ... 57
Figure 73. Packed Product ... 58
Figure 74. Packed Product ... 58
Figure 75. Company Profile... 59
Figure 76. Company Profile... 59
Figure 77. Company Profile... 60
Figure 78. Company Profile... 60
Figure 79. Company Profile... 61
