CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : ABON SE’I BABI WITH SAMBAL LU’AT FLAVORING SPECIAL FROM KUPANG

Jap, Christoper (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : ABON SE’I BABI WITH SAMBAL LU’AT FLAVORING SPECIAL FROM KUPANG. Diploma thesis, OTTIMMO INTERNATIONAL.

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Executive Summary.pdf
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Chapter 1.pdf
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Chapter 2.pdf
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Chapter 3.pdf
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Chapter 4.pdf
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Chapter 5.pdf
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Bibliography dan Appendix.pdf
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Abstract

"Shredded meat is one of the foods that is easy to find and is also the food most often consumed by people, because shredded meat is a ready-to-eat food and does not need to be processed first. Se’i babi is a food that people like, but it needs to be processed first. so, it takes quite a long time. With the existence of Yapbon, consumers no longer have difficulty consuming se'i babi, Yapbon already contains all the components of se'I pork, starting from se'i babi and sambal lu’at. So, it is more practical and faster. Yapbon has a good taste and smell, but the texture is not quite like shredded meat, due to the characteristic of se’i babi which is hard and difficult to soften. Yapbon is high protein shredded meat, which is around 23 grams per 1 serving. In additional selling of Yapbon is IDR 97.000/pax. Keyword: Se’i babi, kusambi leaves, Sambal lu’at "

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Se’i babi, kusambi leaves, Sambal lu’at
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 05 Sep 2024 10:03
Last Modified: 05 Sep 2024 10:03
URI: http://repository.ottimmo.ac.id/id/eprint/1073

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