CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : JELLYFISH SEASONING POWDER WITH DRYING METHOD

Kangga, Nadya Metta (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : JELLYFISH SEASONING POWDER WITH DRYING METHOD. 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

"Seasoning powder is a powder based on dried ingredients such as vegetables and meat. Seasoning powder is commonly made from chicken or beef, however this product utilizes jellyfish due to its unique advantages, including special collagen that can help lower blood pressure, joint diseases and it containing fewer carbohydrates and fats. The study aims to create a high nutrients and unique product. The result of the study showed that processed jellyfish with added curry powder as the spices creates a delicious seasoning powder. The nutrition value of Buub stated that it has 60 Cal/serving with a serving size of 10 g. In addition, the selling price of Buub is Rp. 12,500/pack. Keyword: Jellyfish, Nutrients, Seasoning Powder"

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Jellyfish, Nutrients, Seasoning Powder"
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 13 Sep 2024 10:18
Last Modified: 13 Sep 2024 10:18
URI: http://repository.ottimmo.ac.id/id/eprint/1086

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