CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF ROA FISH AS THE MAIN INGREDIENT FOR MAKING SERUNDENG

Thunggal, Joshua Immanuel (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF ROA FISH AS THE MAIN INGREDIENT FOR MAKING SERUNDENG. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

Serundeng is an Indonesian dish typically enjoyed as a side dish or accompaniment to rice. The preparation involves grating coconut meat lengthwise, roasting it, and then mixing it with ground spices. the mixture is cooked until it turns a brownish-yellow color. This product has a fine fibrous texture, a delicious taste, and a pleasant aroma. Most serundeng usually made from coconut but this serundeng is made from smoked roa as the main ingredients. The purpose of making this product is to introduce roa fish from the waters of Sulawesi so that it can be known by many people. From the third trial, the texture was quite smooth and the taste was good.. The nutrition value of roa fish serundeng stated it has 350 Cal/serving with a serving size of 37 gram/bag. Keyword: Roa fish, coconut, serundeng

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Roa fish, coconut, serundeng
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 11 Sep 2024 04:28
Last Modified: 11 Sep 2024 04:28
URI: http://repository.ottimmo.ac.id/id/eprint/1079

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