CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF ROSELLA AND ALOE VERA TO MAKE HIGH ANTIOXIDAN AND FIBER JAM

Hariono, Nicole Alicia (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF ROSELLA AND ALOE VERA TO MAKE HIGH ANTIOXIDAN AND FIBER JAM. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

Rosella plants (Hibiscus Sabdariffa l.) Are widely known for their numerous health benefits and adaptability to tropical climates like Indonesia. Rosella is widely used for its healing properties, including its ability to treat various ailments such as hypertension, diabetes, and diuretic (Patel, 2013). It is a plant known to many for its cosmetic benefits but also for its food and beverage applications. The study aims to craft a unique jam using hibiscus tea and aloe vera flesh infused in rosella water. This jam is made by combining the health benefits of both ingredients, providing antioxidants, fibers, and essential nutrients. The jam-making process ensures that the beneficial and extend the shelf life of the jam, maintaining its quality and safety for consumption. Future research and development are recommended to make this jam lower in sugar while still maintaining a similar or enjoyable taste. Keyword: Rosella, Aloe Vera, Jam

Item Type:	Thesis (Diploma)
Uncontrolled Keywords:	Rosella, Aloe Vera, Jam
Subjects:	T Technology > TX Home economics
Depositing User:	Syahruly Nizar Albigaeri
Date Deposited:	11 Sep 2024 04:23
Last Modified:	11 Sep 2024 04:23
URI:	http://repository.ottimmo.ac.id/id/eprint/1078

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