CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT ENHANCING SENSORY QUALITY IN PORK USING MELTIQUE PROCESS

SUTANTO, KEVAN ABBIE JUNARTO (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT ENHANCING SENSORY QUALITY IN PORK USING MELTIQUE PROCESS. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

This study explores the development of Meltique pork, an enhanced pork product created through the injection of a solution comprising Isolated Soy Protein (ISP), pork fat, palm oil, and water. The process involves emulsifying the ingredients to form a stable mixture, followed by precise injection into the pork to create artificial marbling, improving tenderness, juiciness, and flavor. The objective is to produce a cost-effective, high-quality pork alternative that mimics premium cuts while adhering to food safety standards. The emulsification ensures uniform distribution of the solution, while the injection enhances sensory attributes, making the product versatile for various culinary applications. This innovation offers significant potential for the food industry, providing an affordable yet premium-quality option for both commercial and domestic markets, with implications for scalability and consumer acceptance. Keywords: Meltique Pork, Isolated Soy Protein, Emulsification, Meat Injection, Artificial Marbling

Item Type:

Thesis (Diploma)

Contributors:

Contribution	Contributors	Email
Thesis advisor	SARI, S.T., M.Sc., NOVI INDAH PERMATA	UNSPECIFIED
Reviewer	ADHIANATA, S.TP., M.Sc., HENI	UNSPECIFIED
Reviewer	SUCIPTO, A.Md. Par., ANTHONY	UNSPECIFIED

Additional Information:

2374130010057

Uncontrolled Keywords:

Meltique Pork, Isolated Soy Protein, Emulsification, Meat Injection, Artificial Marbling

Subjects:

T Technology > TX Home economics

Depositing User:

Herlina Eka Rosita

Date Deposited:

11 Nov 2025 03:38

Last Modified:

13 Nov 2025 02:36

URI:

http://repository.ottimmo.ac.id/id/eprint/1320

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