CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF TARO STEM AS THE MAIN INGREDIENT FOR MAKING BASRENG

Gilda, Jessica (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF TARO STEM AS THE MAIN INGREDIENT FOR MAKING BASRENG. Diploma thesis, OTTIMMO INTERNATIONAL.

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Executive Summary.pdf
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Chapter 1.pdf
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Chapter 2.pdf
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Chapter 3.pdf
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Chapter 4.pdf
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Bibliography dan Appendix.pdf
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Abstract

"Vegetarian basreng are made from flour, taro stems, and oyster mushrooms, fried to achieve a delightful crunchiness, complemented by a blend of salty, savory, and spicy flavors. Unlike the typical basreng which are usually made from animal ingredients such as fish or beef, the substitution of taro stems caters specifically to vegetarian preferences, offering them a savory snack option. Taro stems, often overlooked and consigned to the category of food waste, represent an opportunity for repurposing and optimizing resource utilization. Furthermore, taro stems contain various nutrients. The result of the study showed that vegetarian basreng has good sight, smell, and taste, despite lacking texture, which was improved by using the right ratio of ingredients and adding baking powder. Once processed, the nutrition value of vegetarian basreng stated that it has 140 Cal/serving with a serving size of 45 grams. In addition, the selling price of vegetarian basreng is Rp26,000/pack. Keywords: Basreng, Boiling, Frying, Taro stem, Vegetarian"

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Basreng, Boiling, Frying, Taro stem, Vegetarian
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 19 Aug 2024 09:43
Last Modified: 19 Aug 2024 09:43
URI: http://repository.ottimmo.ac.id/id/eprint/1046

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