CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF ROSELLA, SECANG, AND INDONESIAN SPICES AS ANTIOXIDANT RICH KONJAC JELLY

L Nardi, Alexandro David (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF ROSELLA, SECANG, AND INDONESIAN SPICES AS ANTIOXIDANT RICH KONJAC JELLY. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"Jamu is Indonesian traditional herbal drink that need to be preserved through new economic business world. Utilizing Rosella, secang and other antioxidant rich Indonesian Spiced Rosex deliver new experiences to enjoy herbal drink in the form of konjac jelly. Creating High antioxidant Konjac Jelly means able to extract antioxidant contents from the ingredients as optimal as possible. To achieve high extraction, water needed to be mix with other substances such as Glycerine or Glycerol. The main processes are divided into two processes: Extraction and jelly making processes. All the processes are antioxidant level based processed. These actions are done in order to achieve high antioxidant level herbal jelly drinks. Based on the sensory evaluation, this product has gotten good feedback on taste and aroma aspect. On the other side the main problems of this product through the sensory analysis came from its texture. The most common comment related to its texture is the consistency of this product. Changin total volume of konjac powder resulting better consistency and texture. Rosex contains 65.835 Cal, 2.49 mg Vitamin C, and 210.5 mg of Polyphenol packed in compact 50 ml Aluminium Pouch and will be on sell for Rp. 8,000. Keyword: Rosella, Secang, Glycerine, High antioxidant

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Rosella, Secang, Glycerine, High antioxidant
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 27 Aug 2024 09:42
Last Modified: 27 Aug 2024 09:42
URI: http://repository.ottimmo.ac.id/id/eprint/1059

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