CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : BAKED HIGH PROTEIN SNAPPER FISH ROE CHIPS CURED WITH SOY SAUCE

Bertrandt, Valencio Matthew (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : BAKED HIGH PROTEIN SNAPPER FISH ROE CHIPS CURED WITH SOY SAUCE. Diploma thesis, OTTIMMO INTERNATIONAL.

	Text Executive Summary.pdf Download (314kB)
	Text Chapter 1.pdf Download (73kB)
	Text Chapter 2.pdf Download (104kB)
	Text Chapter 3.pdf Restricted to Registered users only Download (67kB) | Request a copy
	Text Chapter 4.pdf Restricted to Registered users only Download (149kB) | Request a copy
	Text Chapter 5.pdf Restricted to Registered users only Download (7kB) | Request a copy
	Text Bibliography dan Appendix.pdf Download (992kB)

Abstract

"The snack market is a growing demand for high-protein options, driven by increasing health awareness and changing dietary preferences. Fish roe chips, a novel and nutritious snack, have emerged as a promising contender in this space. Each serving of 75 grams provides a substantial 430 calories, making it a satiating choice for consumers. Priced at Rp 27,500 per serving, fish roe chips offer an affordable and accessible source of high-quality protein and other essential nutrients. This culinary innovation and development project aims to explore the potential of fish roe chips in the snack industry, focusing on their nutritional benefits, consumer acceptance, and market viability. Through comprehensive analysis and strategic positioning, this study seeks to establish fish roe chips as a versatile and health-conscious snack option in the competitive snack market. Keyword: Fish roe, High protein, Chips, Snack"

Item Type:	Thesis (Diploma)
Uncontrolled Keywords:	Fish roe, High protein, Chips, Snack
Subjects:	T Technology > TX Home economics
Depositing User:	Syahruly Nizar Albigaeri
Date Deposited:	22 Aug 2024 02:49
Last Modified:	22 Aug 2024 02:49
URI:	http://repository.ottimmo.ac.id/id/eprint/1053

Actions (login required)

View Item