CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT CASSAVA LEAVES FURIKAKE WITH ANCHOVIES AND BALADO FLAVOR

LAIRAN, MELISSA (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT CASSAVA LEAVES FURIKAKE WITH ANCHOVIES AND BALADO FLAVOR. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

Furikake, a traditional Japanese seasoning, has seen renewed interest for its versatility, nutritional value, and potential for innovation using local ingredients. This study explores a novel adaptation of furikake that incorporates cassava leaves, anchovies, and balado a spicy Indonesian seasoning to create a product that is both nutrient dense and culturally relevant. Cassava leaves, often underutilized in tropical regions, are rich in protein, fiber, and essential vitamins and minerals, offering a sustainable alternative to seaweed. Anchovies contribute omega-3 fatty acids, calcium, and vitamin B12, while supporting local fisheries and traditional food preservation practices. The inclusion of balado, made from chili peppers, garlic, and shallots, adds bold flavor and functional health benefits such as antioxidant and anti-inflammatory properties. This innovative blend not only enhances the nutritional profile of furikake but also reflects a shift toward sustainable food systems that prioritize local sourcing, and cultural integration. The resulting product is positioned to meet the needs of health-conscious consumers and global food markets seeking flavorful, eco-friendly alternatives to conventional condiments. Keyword: Cassava Leaves, Furikake, Anchovies, Balado Seasoning, Local Sourcing

Item Type:	Thesis (Diploma)
Contributors:	Contribution Contributors Email Thesis advisor SUNDJAJA, S.E., ARYA PUTRA UNSPECIFIED Reviewer ADHIANATA, S.TP., M.Sc., HENI UNSPECIFIED Reviewer SULISTIYA,S TP., M.Sc, ELMA UNSPECIFIED
Additional Information:	2374130010012
Uncontrolled Keywords:	Cassava Leaves, Furikake, Anchovies, Balado Seasoning, Local Sourcing
Subjects:	T Technology > TX Home economics
Depositing User:	Herlina Eka Rosita
Date Deposited:	12 Nov 2025 03:23
Last Modified:	13 Nov 2025 02:27
URI:	http://repository.ottimmo.ac.id/id/eprint/1325

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