CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT THE UTILIZATION OF EGG WHITE, MOCAF FLOUR, AND STEVIA AS HIGH PROTEIN CRISPY CHOCOLATE

SUKIYANTO, GALEN FREDERICK (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT THE UTILIZATION OF EGG WHITE, MOCAF FLOUR, AND STEVIA AS HIGH PROTEIN CRISPY CHOCOLATE. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

Stevia Crispy Chocolates are made from MOCAF flour, egg whites, and dark chocolate compound. Baked to achieve a delicious crispiness, joined with the mixture of flavors that are sweet, bitter, and savory flavor. Comparatively with regular Crispy Chocolates, which are frequently made with wheat flour and granulated sugar, this recipe substitutes MOCAF flour for a naturally gluten-free base and stevia for replacing granulated sugar and this product uses egg white as for high protein content and give crispiness to the texture of the snack. Each piece contains only 29 calories, each jar contains about 30 pieces, each recipe using 2 egg whites weighing approximately 65 grams. The product being sold at a price of Rp26,000 per jar for a healthy and delicious treat. Keyword: Baked, Crispy Chocolates, Gluten Free

Item Type:

Thesis (Diploma)

Contributors:

Contribution	Contributors	Email
Thesis advisor	SULISTIYA, S TP., M.Sc, ELMA	UNSPECIFIED
Reviewer	HABSARI,S.T., M.T., WINDI	UNSPECIFIED
Reviewer	ISKANDAR, S.S., RYAN YEREMIA	UNSPECIFIED

Additional Information:

2374130010038

Uncontrolled Keywords:

Baked, Crispy Chocolates, Gluten Free

Subjects:

T Technology > TX Home economics

Depositing User:

Herlina Eka Rosita

Date Deposited:

11 Nov 2025 03:47

Last Modified:

13 Nov 2025 02:35

URI:

http://repository.ottimmo.ac.id/id/eprint/1321

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