CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT “SUNFLOWER YOGHURT PUDDING AND VLA FROM SUNFLOWER MILK ”

PUTRA, MOCHAMMAD DICKO RAMADHANI (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT “SUNFLOWER YOGHURT PUDDING AND VLA FROM SUNFLOWER MILK ”. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"This study focuses on the development of Sunflower Yoghurt Pudding and Vla from Sunflower Milk as a plant-based alternative to traditional dairy desserts, addressing the growing demand for vegan and lactose-free products. Utilizing sunflower seeds (Helianthus annuus), known for their high protein, unsaturated fat, and essential nutrient content, this innovation highlights the potential of sunflower milk as a base for fermented products. The research explores the fermentation process using probiotic cultures like Lactobacillus bulgaricus and Streptococcus thermophilus to produce a nutrient-rich, dairy-free yoghurt. The pudding combines sunflower yoghurt with agar-based thickening agents, while the vla—adapted from traditional Dutch custard—is made using sunflower milk, creating a cohesive, plant-based dessert. Nutritional analysis reveals the product’s high content of protein, vitamins (E, B1, B5), magnesium, and healthy fats, making it a functional food choice. The study also evaluates food safety, shelf life, packaging strategies, and financial feasibility, ensuring market readiness. This innovation supports sustainability by promoting plant-based diets and offers a health-conscious option for consumers with dietary restrictions. Keywords: Sunflower milk, vegan yoghurt, plant-based dessert, fermentation process, dairy-free pudding."

Item Type:	Thesis (Diploma)
Contributors:	Contribution Contributors Email Thesis advisor ADHINATA, S.TP., M.Sc, HENI UNSPECIFIED Reviewer SARI, S.T., M.Sc., NOVI INDAH PERMATA UNSPECIFIED Reviewer VALENT, A.Md. Par., MICHAEL UNSPECIFIED
Additional Information:	2174130010069
Subjects:	T Technology > TX Home economics
Depositing User:	Herlina Eka Rosita
Date Deposited:	12 Mar 2025 04:03
Last Modified:	12 Mar 2025 04:09
URI:	http://repository.ottimmo.ac.id/id/eprint/1135

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