RESEARCH AND DEVELOPMENT FINAL PROJECT “ o’Healthy Sausage!”(Developing Vegetable into High Fiber Sausage Product)

FRANSISKA, EKLESIA (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT “ o’Healthy Sausage!”(Developing Vegetable into High Fiber Sausage Product). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

[img]
Preview
Text
ABSTRACT.pdf

Download (559kB) | Preview
[img]
Preview
Text
BAB 1.pdf

Download (309kB) | Preview
[img] Text
BAB 2.pdf
Restricted to Registered users only

Download (2MB) | Request a copy
[img] Text
BAB 3.pdf
Restricted to Registered users only

Download (684kB) | Request a copy
[img] Text
BAB 4.pdf
Restricted to Registered users only

Download (247kB) | Request a copy
[img]
Preview
Text
BAB 5.pdf

Download (247kB) | Preview
[img]
Preview
Text
APPENDIX.pdf

Download (483kB) | Preview

Abstract

The Indonesia market is unsurprisingly dominated by milennials with healthy well-being and instanity as main concerns of their drink consumption. Natural or organic product has dramatically gain popularity nowadays. The development of vegetarian product into sausage is for people who like to consume sausage but in healthier way. Our main ingredients are peas and carrot. Green peas is a very good source of vitamin K, manganese, dietary fiber, vitamin B1, copper, vitamin C, phosphorus and folate. They are also a good source of vitamin B6, niacin, vitamin B2, molybdenum, zinc, protein, magnesium, iron, potassium, and choline, and carrots which are good for blood sugar regulation due to the presence of carotenoids in this vegetable product.

Item Type: Thesis (Diploma)
Contributors:
ContributionContributorsEmail
Consultant to a projectADHIANATA.,S.TP.,M.Sc, HENIUNSPECIFIED
Additional Information: 1574130010055
Subjects: T Technology > TX Home economics
Depositing User: Ms Nadya Oktavian Prahardi
Date Deposited: 24 Feb 2020 07:28
Last Modified: 24 Feb 2020 07:28
URI: http://repository.ottimmo.ac.id/id/eprint/107

Actions (login required)

View Item View Item