CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT UTILIZING TOFU PULP AND WHOLE GRAINS IN COOKIE BITES FOR A SUSTAINABLE TREAT

CHANDRA, CAROLINE CALISTA (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT UTILIZING TOFU PULP AND WHOLE GRAINS IN COOKIE BITES FOR A SUSTAINABLE TREAT. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

This study focuses on the development of a gluten-free cookie using tofu pulp (okara) and whole grains such as barley, oat, and quinoa. The goal was to create a nutritious snack that not only reduces food waste by utilizing tofu by-products but also caters to health-conscious consumers seeking high-fiber, preservative-free alternatives. The formulation involved a blend of tofu pulp flour 11and selected whole grain flours to achieve a balanced texture, flavor, and nutritional profile. The cookie dough was shaped and baked at controlled temperatures to ensure optimal crispness and flavor while preserving its nutritional integrity. The resulting cookie contains approximately 150 kcal per serving with a serving size of 30 grams and provides 4 grams of dietary fiber, which cover about 14% of the daily recommended intake and is sweetened with coconut sugar as a natural, lower-glycemic sweetener. Sensory evaluation showed positive feedback on taste, appearance, and crunchiness. The product is packaged in a double-layered system (inner pouch and paperboard box) to maintain freshness, with a shelf life of approximately 2–3 months under proper storage conditions. This innovation highlights the potential of upcycled ingredients in sustainable food production and presents a promising option for functional snacking in the gluten-free market. The selling price of the product is set at Rp20.000, based on calculated production and packaging costs with a reasonable profit margin. Keywords: Baking, Food waste, Gluten-free cookie bites, Tofu pulp, Whole grains

Item Type:	Thesis (Diploma)
Contributors:	Contribution Contributors Email Thesis advisor KUSUMA, S.E., M.M, FILIAS UNSPECIFIED Reviewer ADHIANATA, S.TP., M.Sc., HENI UNSPECIFIED Reviewer ISKANDAR, S.S., RYAN YEREMIA UNSPECIFIED
Additional Information:	2374130010021
Uncontrolled Keywords:	Baking, Food waste, Gluten-free cookie bites, Tofu pulp, Whole grains
Subjects:	T Technology > TX Home economics
Depositing User:	Herlina Eka Rosita
Date Deposited:	29 Oct 2025 10:12
Last Modified:	29 Oct 2025 10:12
URI:	http://repository.ottimmo.ac.id/id/eprint/1310

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