CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT SUGAR FREE AND GLUTEN FREE BANANA DATES STICK WITH BADA JAM AS NATURAL HEALTHY SNACK

VIRGINIA, SHARON NATALY (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT SUGAR FREE AND GLUTEN FREE BANANA DATES STICK WITH BADA JAM AS NATURAL HEALTHY SNACK. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

The increasing demand for healthier snack alternatives has prompted the development of innovative food products that cater to dietary restrictions and wellness-conscious consumers. This study presents the formulation and evaluation of a sugar-free and gluten-free garlic banana stick as a natural, nutritious snack option. Utilizing ripe bananas as a base, the product integrates garlic for its well-known health benefits and antimicrobial properties, while eliminating refined sugars and gluten-containing ingredients. The objective is to provide a functional snack that supports digestive health, maintains stable blood sugar levels, and suits individuals with gluten intolerance or those following low-sugar diets. The developed product was assessed based on nutritional content, sensory acceptability, texture, and shelf stability. Results indicated high consumer acceptance and favorable nutritional properties, including low glycemic impact and the presence of dietary fiber, potassium, and bioactive compounds. This garlic banana stick demonstrates significant potential in the health food market as a natural, allergen-free, and flavorful alternative to conventional snacks. Keywords: Healthy snack, Frying, Garlic banana stick

Item Type:

Thesis (Diploma)

Contributors:

Contribution	Contributors	Email
Thesis advisor	SARI, S.T., M.Sc., NOVI INDAH PERMATA	UNSPECIFIED
Reviewer	SULISTIYA, S TP., M.Sc, ELMA	UNSPECIFIED
Reviewer	HARTAN, A.Md. Par., JESSICA	UNSPECIFIED

Additional Information:

2374130010009

Uncontrolled Keywords:

Healthy snack, Frying, Garlic banana stick

Subjects:

T Technology > TX Home economics

Depositing User:

Herlina Eka Rosita

Date Deposited:

27 Oct 2025 05:11

Last Modified:

27 Oct 2025 05:11

URI:

http://repository.ottimmo.ac.id/id/eprint/1308

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