CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF DATES AND MUSHROOMS IN MAKING JERKY

Limowa, Edwin (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF DATES AND MUSHROOMS IN MAKING JERKY. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"This research explores the innovative incorporation of dates and mushrooms into the traditional jerky-making process to enhance nutritional value and sensory attributes. Jerky, a popular snack known for its high protein content and long shelf life, traditionally relies on meat as its primary ingredient. However, this study investigates the feasibility of using dates and mushrooms as alternative or supplementary ingredients. Through a series of experiments, including sensory evaluations and nutritional analyses, this study examines the impact of these additions on taste, texture, aroma, and shelf stability. Preliminary findings suggest that the inclusion of dates and mushrooms not only enriches the flavor profile but also enhances the nutritional composition by adding fiber, vitamins, and minerals. Furthermore, the utilization of these plant-based ingredients may offer a meat-free alternative for health-conscious consumers while maintaining the desired characteristics of traditional jerky. This research contributes to the diversification and sustainability of jerky production, offering new insights into ingredient selection and product innovation within the snack food industry. Keyword: dates , jerky, mushroom, plant-based "

Item Type: Thesis (Diploma)
Uncontrolled Keywords: dates , jerky, mushroom, plant-based
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 19 Aug 2024 09:50
Last Modified: 19 Aug 2024 09:50
URI: http://repository.ottimmo.ac.id/id/eprint/1047

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