CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF SOY AS ADDED PROTEIN SOURCE IN BROWNIES

KUSUMA, MATTHEW EDBERT WIJAYA (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF SOY AS ADDED PROTEIN SOURCE IN BROWNIES. Diploma thesis, OTTIMMO INTERNATIONAL.

	Text Executive Summary.pdf Download (555kB)
	Text Chapter 1.pdf Download (184kB)
	Text Chapter 2.pdf Restricted to Repository staff only Download (325kB) | Request a copy
	Text Chapter 3.pdf Restricted to Repository staff only Download (256kB) | Request a copy
	Text Chapter 4.pdf Restricted to Repository staff only Download (703kB) | Request a copy
	Text Chapter 5.pdf Download (177kB)
	Text Bibliography & Appendix.pdf Download (1MB)

Abstract

Pro-Brow is a brownie with up to 10 times the protein content of a typical brownie. This product is vegan and gluten-free, developed in response to the growing popularity of healthy lifestyles. These trends have given rise to new dietary patterns, such as vegan and gluten-free diets, and fitness regimens like weightlifting. Soybeans were chosen as the protein source because they possess a complete essential amino acid profile, which most closely resembles that of meat among plant-based proteins. In this study, the protein was extracted from soybeans using a dehydration technique; the soybeans were previously acidified with acetic acid to maximize the amount of extractable protein. The results of this study indicated that the brownie has a pleasant sight, smell, and taste however the texture could be further improved by adjusting the ingredient proportions. This study found that the protein brownie has a nutritional value of 360 calories per 100-gram serving. This product can be a solution for weightlifters looking for the right snack with 17 grams of protein per serving, these brownies are proven to help meet daily protein intake, fulfilling 32% of an average person's daily requirement. Additionally, the selling price for this brownie is Rp 30,382 per pack. Keywords: Baking, Brownies, Dehydrating, Protein, Soy

Item Type:	Thesis (Diploma)
Contributors:	Contribution Contributors Email Thesis advisor SULISTIYA, S TP., M.Sc, ELMA UNSPECIFIED Reviewer ADHIANATA, S.TP., M.Sc., HENI UNSPECIFIED Reviewer HARTAN, A.Md. Par., JESSICA UNSPECIFIED
Additional Information:	2374130010030
Uncontrolled Keywords:	Baking, Brownies, Dehydrating, Protein, Soy
Subjects:	T Technology > TX Home economics
Depositing User:	Herlina Eka Rosita
Date Deposited:	10 Nov 2025 10:26
Last Modified:	10 Nov 2025 10:26
URI:	http://repository.ottimmo.ac.id/id/eprint/1313

Actions (login required)

View Item