CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : THE USE OF CHICKENS BONES FOR HIGH MINERAL CRACKERS

Djuhadi, Valentina Christabel (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : THE USE OF CHICKENS BONES FOR HIGH MINERAL CRACKERS. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"Food is one of everyone's primary needs, but unfortunately in food processing there are food waste that are thrown away and ultimately resulted in environmental pollution, one of them is chicken-based. Chicken is the raw material that is most often used to make dishes. As most knows, chickens have bones which are normally used for stock and then thrown away. For this reason, the aim of this research is to further process chicken bones which can be used as an additional ingredient in crackers, which will provide good mineral content for the body. The results of this research are that Krutul has a delicious taste and crunchy texture. The calorie of Krutul is 40 Cal/ serving with a serving size of 25 g. In addition, the selling price of Krutul is Rp. 14,000/pack. Keyword: Chicken Bones, Crackers, Drying, Frying, Shaping, Steaming Tapioca Flour"

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Chicken Bones, Crackers, Drying, Frying, Shaping, Steaming Tapioca Flour
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 19 Sep 2024 03:38
Last Modified: 19 Sep 2024 03:38
URI: http://repository.ottimmo.ac.id/id/eprint/1092

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