CULINARY INNOVATION AND PRODUCT DEVELOPMENT REPORT UTILIZATION OF SOY PULP (OKARA) IN CRISPS DEVELOPMENT

PAKPAHAN, HELENA CECILYA (2025) CULINARY INNOVATION AND PRODUCT DEVELOPMENT REPORT UTILIZATION OF SOY PULP (OKARA) IN CRISPS DEVELOPMENT. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

Okara Crisps are crunchy, round snacks made from soy pulp (okara) and carrot flour, transforming food waste into an eco-friendly and nutritious snack option. Fried to achieve a light and crispy texture, they are seasoned with a blend of spicy and seaweed flavors that satisfy savory snack cravings. Okara provides fiber and plant-based protein, while carrot flour adds natural color, nutrition, and serves as a binder. Each 43g serving contains 235 calories, 15g of carbohydrates, 1.3g of protein, and 530mg of sodium, making it a flavorful yet mindful snacking choice. Priced at Rp7,000 per pack, Okara Crisps offer a tasty, affordable, and sustainable snack for those seeking a better way to enjoy crunchy treats while reducing food waste. Keywords: Okara, Soy Pulp, Carrot Flour, Sustainable Snack, Food Waste Innovation

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	SUCIPTO, A.Md. Par., ANTHONY	UNSPECIFIED

Additional Information:

2374130010053

Uncontrolled Keywords:

Okara, Soy Pulp, Carrot Flour, Sustainable Snack, Food Waste Innovation

Subjects:

T Technology > TX Home economics

Depositing User:

Herlina Eka Rosita

Date Deposited:

11 Nov 2025 02:58

Last Modified:

11 Nov 2025 02:58

URI:

http://repository.ottimmo.ac.id/id/eprint/1317

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