CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF SHRIMP SHELLS TO MAKE TOM YUM PASTE

Putra, Dwi Andhika (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF SHRIMP SHELLS TO MAKE TOM YUM PASTE. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"The development of Shrimp Shell Tom Yum Paste aims to reduce food waste by repurposing shrimp shells, which are often discarded, while leveraging their rich nutritional content, including chitin, calcium, and antioxidants. This study also assesses consumer acceptance of the paste through sensory testing. The production process includes roasting shrimp shells over medium heat to enhance their umami flavor, followed by cooking in oil to release aromatic compounds. Proper temperature control is crucial to avoid burning or underdeveloping the flavors. Sensory evaluation results show that 195 out of 250 participants found the paste's aroma and taste appealing. However, the appearance and overall flavor were less satisfactory, with many noting an imbalance between the shrimp shell taste and the traditional citrusy flavor of Tom Yum. Excessive shrimp shell and insufficient citrus ingredients contributed to this imbalance. In conclusion, while Shrimp Shell Tom Yum Paste offers nutritional benefits and a distinct shrimp flavor, improvements are needed in ingredient balance. Increasing citrus components and adjusting the shrimp shell content can enhance its authenticity. Additionally, incorporating alternative binding agents could improve texture. Packaging in aluminum trays ensures long-lasting quality and shelf life, though further refinements could enhance both flavor and consumer satisfaction. Keyword : Food Waste, ShrimpShell, Spices, Tomyum paste "

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Food Waste, ShrimpShell, Spices, Tomyum paste
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 17 Sep 2024 10:31
Last Modified: 17 Sep 2024 10:31
URI: http://repository.ottimmo.ac.id/id/eprint/1090

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