CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF CAROB POWDER AS A CACAO SUBTITUTE IN THE PRODUCTION OF FAUX CHOCOLATE BARS

WAHYONO, WILBI (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF CAROB POWDER AS A CACAO SUBTITUTE IN THE PRODUCTION OF FAUX CHOCOLATE BARS. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

Carob Dubai Chocolate Bar is a luxurious fusion of tradition and innovation, blending the rich heritage of Middle Eastern flavors with plant-based indulgence. Made by using finely milled carob seed powder, known for its naturally sweet, cocoa-like flavor and packed with antioxidants and fiber, this chocolate bar offers a guilt-free alternative to conventional chocolate. The base is created by gently blending carob powder with smooth coconut oil, then instead of adding refined sugar by using stevia, as a natural sweetener that can enhances the deep, earthy notes of carob which definetly helps it to highlights the flavor. The Carob Dubai Chocolate Bar is filled with peanut butter kataifi. The crispy, shredded texture of the kataifi, infused with creamy peanut butter, introduces a crunch, richness, and a nutty aroma that elevates the entire sensory experience. Each serving sizes have around 110 calories. This product uses this type of packaging so that it can attract consumer with this elegant look. The selling cost is at Rp 90,000 where it can compete with other dubai chocolate bar. Keywords: Carob, Dubai Chocolate Bar, Health-Conscious

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	HARTAN, A.Md. Par., JESSICA	UNSPECIFIED

Additional Information:

2374130010027

Uncontrolled Keywords:

Carob, Dubai Chocolate Bar, Health-Conscious

Subjects:

T Technology > TX Home economics

Depositing User:

Herlina Eka Rosita

Date Deposited:

12 Nov 2025 08:55

Last Modified:

12 Nov 2025 08:55

URI:

http://repository.ottimmo.ac.id/id/eprint/1328

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