CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZING CAROB AND BEETROOT AS A SYRUP ALTERNATIVE FOR PREGNANT WOMEN AND CHILDREN

Sethio, Renaldi Putra (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZING CAROB AND BEETROOT AS A SYRUP ALTERNATIVE FOR PREGNANT WOMEN AND CHILDREN. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"This study explores the use of carob and beetroot as a syrup alternative for pregnant women and children, addressing concerns associated with traditional syrup products. Carob, derived from the Ceratonia siliqua tree, offers nutritional benefits such as vitamins, minerals, dietary fibre, folic acid which is really good for pregnant woman and polyphenols without caffeine or theobromine, making it safer for consumption by vulnerable groups. The objective of this research is to analyze the nutritional content of carob and beetroot and optimize the syrup production method to retain optimal nutrition. The research was conducted using sous-vide and steaming methods to preserve nutrients, followed by sensory tests by panelists to evaluate the texture, aroma, and taste of the syrup. The results show that carob and beetroot syrup has the potential to become a beneficial functional food ingredient, offering a healthy natural alternative to chemically synthesized syrups. With the nutritional benefits offered, this syrup can be consumed as a daily nutritional supplement for pregnant women and children, while also providing an alternative for consumers seeking healthy and natural products. Keyword: Beetroot, Carob, Children, Pregnant Women, Syrup.

Item Type: Thesis (Diploma)
Additional Information: 2274130010070
Uncontrolled Keywords: Beetroot, Carob, Children, Pregnant Women, Syrup.
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 09 Oct 2024 03:21
Last Modified: 09 Oct 2024 03:21
URI: http://repository.ottimmo.ac.id/id/eprint/1120

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