CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : THE BENEFIT OF FERMENTED BILIMBI FRUIT AS HOT SAUCE

Sundiharto, Calvin Jonathan (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : THE BENEFIT OF FERMENTED BILIMBI FRUIT AS HOT SAUCE. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

This research examines the production and nutritional characteristics of bilimbi, using fermentation method that increasing the benefits and also flavors. Bilimbi kimchi hot sauce providing high vitamin C and antioxidants, so it can be promoted as a healthier option compared to more common hot sauces, which often contain preservatives and other additives, also presenting the unique taste of bilimbi, a sour fruit with a distinctive aroma, in a hot sauce that can provide a new culinary experience for consumers. The purpose of this report expecting an innovation in the culinary world, being a pioneer in creating innovative products that combine traditional ingredients with modern culinary trends, making my products stand out in the market. Keywords: Bilimbi, fermented product, hot sauce

Item Type: Thesis (Diploma)
Additional Information: 2274130010074
Uncontrolled Keywords: Bilimbi, fermented product, hot sauce
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 12 Nov 2024 03:05
Last Modified: 12 Nov 2024 03:05
URI: http://repository.ottimmo.ac.id/id/eprint/1131

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