CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF ALMOND & SOY MILK PULP AS A NUTRITIOUS FURIKAKE

KENT, KATHLEEN (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF ALMOND & SOY MILK PULP AS A NUTRITIOUS FURIKAKE. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

This proposal outlines the development of a plant-based furikake made from almond and soy milk pulp, enhanced with traditional Indonesian seasonings. Aimed at promoting sustainable food practices, the product utilizes nutrient-rich pulp byproducts often discarded during plant-based milk production to create a savory, ready-to-use topping for rice, noodles, and other dishes. By integrating authentic Indonesian flavors such as serundeng-inspired spices, the furikake offers a unique fusion of cultures while supporting zero-waste innovation. This initiative seeks to deliver a healthy, eco-friendly, and flavorful alternative for modern consumers, aligning with growing trends in plant-based eating and conscious consumption. Keywords: Almond milk pulp, Furikake, Plant-based, Soy milk pulp, Zero waste

Item Type:

Thesis (Diploma)

Contributors:

Contribution	Contributors	Email
Thesis advisor	ADHIANATA, S.TP., M.Sc., HENI	UNSPECIFIED
Reviewer	SULISTIYA, S TP., M.Sc, ELMA	UNSPECIFIED
Reviewer	HADIWIRAWAN, A.Md. Par., GILBERT YANUAR	UNSPECIFIED

Additional Information:

2374130010005

Uncontrolled Keywords:

Almond milk pulp, Furikake, Plant-based, Soy milk pulp, Zero waste

Subjects:

T Technology > TX Home economics

Depositing User:

Herlina Eka Rosita

Date Deposited:

11 Nov 2025 02:33

Last Modified:

13 Nov 2025 02:37

URI:

http://repository.ottimmo.ac.id/id/eprint/1315

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