ALAYKA, DHANAKARA (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF SILKEN TOFU AS A HIGH-PROTEIN SOURCE FOR MAKING CUP NOODLE. Diploma thesis, OTTIMMO INTERNATIONAL.
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Abstract
Tofu cup noodle are made from firm silken tofu, vital wheat gluten, and high-protein flour. Unlike the typical egg, the substitution of firm silken tofu, and vital wheat gluten caters consumer interest in fitness, weight management, and general health maintenance offering them a high-protein meal. The results of the study showed that tofu cup noodles have good sight, texture, and taste, although they lack smell. Once processed, the nutritional value indicates that each 110-gram serving contains 350 calories and 27 grams of protein. Ultimately, the selling price of tofu cup noodles is Rp18,000 per pack. Keywords: Cup noodle, Silken tofu, Vital wheat gluten, High-protein
| Item Type: | Thesis (Diploma) | ||||||||||||
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| Contributors: |
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| Additional Information: | 2374130010050 | ||||||||||||
| Uncontrolled Keywords: | Cup noodle, Silken tofu, Vital wheat gluten, High-protein | ||||||||||||
| Subjects: | T Technology > TX Home economics | ||||||||||||
| Depositing User: | Herlina Eka Rosita | ||||||||||||
| Date Deposited: | 12 Nov 2025 08:45 | ||||||||||||
| Last Modified: | 13 Nov 2025 02:27 | ||||||||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/1327 |
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