CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : High Fiber Cilembu Sweet Potato and Rice Bran Flour Chips Coated in Roasted Corn Seasoning

Goeyana, Celine (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : High Fiber Cilembu Sweet Potato and Rice Bran Flour Chips Coated in Roasted Corn Seasoning. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

Chips are a type of snack that is widely consumed in Indonesia. However, the chips sold on the market do not contain enough fiber. To help reduce rice waste, namely rice bran, this research was carried out to create chips products that are high in fiber. the results of the study showed that CHIPPY had good taste, even though, the sight and texture were lacking. The nutritional value of CHIPPY states that it has 80 Cal/serving with a serving size of 20 g. In addition, the selling price of CHIPPY is Rp. 7,000/pack. Keyword: Cilembu sweet potato, High fiber, Rice bran"

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Cilembu sweet potato, High fiber, Rice bran
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 30 Jul 2024 02:44
Last Modified: 30 Jul 2024 02:44
URI: http://repository.ottimmo.ac.id/id/eprint/1015

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