CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZING DISCARDED JACKFRUIT SEEDS AS A SUBSTITUTE CHICKPEAS AS A HUMMUS

SUGIARTO, CHRISTIAN FARREL (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZING DISCARDED JACKFRUIT SEEDS AS A SUBSTITUTE CHICKPEAS AS A HUMMUS. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

This study focuses on the development of an instant powdered hummus product made from jackfruit seeds, a commonly discarded food waste, to promote sustainability and nutritional value. Jackfruit seeds are rich in carbohydrates, protein, and dietary fiber, making them a promising alternative ingredient for traditional chickpea-based hummus. The instant hummus powder is designed for convenience, with a serving size of 20 grams per serving, providing a nutritious and easy-to-prepare snack option. Priced at IDR 35,000 per package, this product offers an affordable and eco- friendly solution that adds value to agricultural by-products while meeting consumer demand for healthy and sustainable foods. The study highlights the potential of jackfruit seed powder as a functional ingredient in food innovation, contributing to waste reduction and improved nutrition. Keywords: jackfruit seed, instant hummus powder, food waste utilization, nutrition, sustainable food, plant-based protein

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 HADIWIRAWAN, A.Md. Par., GILBERT YANUAR UNSPECIFIED
Additional Information:	2374130010017
Uncontrolled Keywords:	jackfruit seed, instant hummus powder, food waste utilization, nutrition, sustainable food, plant-based protein
Subjects:	T Technology > TX Home economics
Depositing User:	Herlina Eka Rosita
Date Deposited:	13 Nov 2025 02:55
Last Modified:	13 Nov 2025 02:55
URI:	http://repository.ottimmo.ac.id/id/eprint/1332

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