CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF BREADNUT AS FISH FLAKES ANALOG

Sausan, Fatimah (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF BREADNUT AS FISH FLAKES ANALOG. Diploma thesis, OTTIMMO INTERNATIONAL.

[img] Text
Executive Summary.pdf
Download (502kB)
[img] Text
Chapter 1.pdf
Download (10kB)
[img] Text
Chapter 2.pdf
Restricted to Registered users only
Download (182kB) | Request a copy
[img] Text
Chapter 3.pdf
Restricted to Registered users only
Download (79kB) | Request a copy
[img] Text
Chapter 4.pdf
Restricted to Registered users only
Download (245kB) | Request a copy
[img] Text
Chapter 5.pdf
Download (71kB)
[img] Text
Bibliography dan Appendix.pdf
Download (1MB)

Abstract

"""Green Fin"" Fish Flakes Analog is a plant-based product made from locally sourced ingredients. The research investigates using breadnut (Artocarpus camansi) as the main component to create a sustainable and nutritious alternative to traditional fish flakes. The breadnut-based flakes are rich in protein, dietary fiber, and essential vitamins and minerals. Taste tests showed that people liked the flavour and overall quality, although the texture was a bit firm. This research highlights the potential of breadnut for fish flake production, promoting food security and the use of underutilized local crops. The nutrition value of ""Green Fin"" Fish Flakes Analog stated that it has 42 Cal/serving with a serving size of 65 g. In addition, the selling price of ""Green Fin"" Fish Flakes Analog is Rp. 29,000/pack. Keywords: Breadnut, Fish Flakes Analog, Underutilized "

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Breadnut, Fish Flakes Analog, Underutilized
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 05 Sep 2024 09:50
Last Modified: 05 Sep 2024 09:50
URI: http://repository.ottimmo.ac.id/id/eprint/1070

Actions (login required)

View Item View Item