CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF PSYLLIUM HUSK AND KONJAC AS HIGH-FIBER DETOX JELLY

Wijayanto, Elizabeth Maudy (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF PSYLLIUM HUSK AND KONJAC AS HIGH-FIBER DETOX JELLY. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"This research explores the development of a high-fiber detox jelly incorporating psyllium husk and konjac, aimed at enhancing digestive health and supporting detoxification efforts. Psyllium husk, known for its high soluble fiber content, plays a crucial role in improving bowel regularity, managing cholesterol and blood sugar levels, and contributing to overall metabolic health. Konjac, with its glucomannan fiber, adds texture to the jelly and promotes satiety, aiding in weight management and further supporting digestive health by increasing stool bulk and fluid absorption. The study emphasizes the importance of appropriate packaging to preserve the product's quality. An airtight pouch is recommended to maintain texture and flavor, while refrigeration at 4-10°C (39-50°F) is crucial for extending the shelf life to 1-3 months. The research concludes that this high-fiber detox jelly offers a practical and health-conscious option for individuals seeking to improve their digestive function and detoxify their bodies. The thoughtful integration of packaging and storage solutions ensures that the product remains effective and valuable within wellness routines. Keyword: psylium husk,konjac, detox Jelly"

Item Type: Thesis (Diploma)
Uncontrolled Keywords: psylium husk,konjac, detox Jelly
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 19 Sep 2024 03:46
Last Modified: 19 Sep 2024 03:46
URI: http://repository.ottimmo.ac.id/id/eprint/1093

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