Hassan C.Z.Ramli K.Suzila I.Kal-Kausar M.A.2024-05-292024-05-2920132-s2.0-84991244220https://www.scopus.com/inward/record.uri?eid=2-s2.0-84991244220&partnerID=40&md5=317eea1f2e55eca8eb7956c186acd0e4https://oarep.usim.edu.my/handle/123456789/10107A study was focused on producing powder from pineapple waste using conventional method. Pineapple powders which contain Bromelin, was added into the bread as functional ingredients in three variables; bread 1:1.5% powder, bread 2:3.0% powder and bread 3:6.0% powder. The physicochemical analysis and sensory evaluation tests were done in this study. The result for proximate composition indicated that, moisture content showed significant difference in all the variations. The control has the highest moisture content which was 39.81%. In contrast, the result for ash, protein, fat and fiber did not differ significantly p?0.05. For physical analysis, the mean of weight and height measurement showed significant difference since the p-value is ?0.05. The ANOVA show the hardness and crust color did not differ significantly. From qualitative descriptive analysis (QDA) test, all means for each attributes were not significantly different except for hardness, flavor and elasticity. The Hedonic Test showed that, bread 1 was more preferable than the other samples. It can be concluded that agro waste from pineapple is applicable as a Novel Functional Ingredient for Bread.en-USBread qualityFunctional ingredientPineapple agricultural wasteAgricultural wastesEngineersHardnessMoistureMoisture determinationSensory analysisBread qualityConventional methodsDescriptive analysisFunctional ingredientHeight MeasurementPhysical analysisPhysico-chemical analysisProximate compositionsFood productsConference Paper7686