CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF KORO BEAN AS A GOOD SOURCE OF PROTEIN IN A GLUTEN FREE BISCUIT

ATHALIA, JENICE IVANA (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF KORO BEAN AS A GOOD SOURCE OF PROTEIN IN A GLUTEN FREE BISCUIT. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

Koro bean-based gluten-free biscuits as a nutritious, sustainable alternative to wheat and imported soy products. Leveraging the high protein content and favorable amino acid profile of Koro beans, the study aims to create a functional snack that addresses local nutritional needs and reduces reliance on imported ingredients. The process involves soaking, dehydrating, grinding, and baking Koro beans into flour, which is then combined with egg whites, egg yolk, and natural seasonings to produce biscuits. Sensory evaluation indicates potential for improved texture and appeal through process optimization, while nutritional analysis confirms the biscuits' high protein and energy content. Packaging and storage strategies are designed to ensure product safety and shelf life of approximately two months. This initiative aims to promote local agricultural resources, enhance food security, and offer consumers a healthy, environmentally friendly snack option, contributing to sustainable food development and economic growth. Keywords: Biscuits, Flour, Gluten Free, Koro Bean

Item Type:

Thesis (Diploma)

Contributors:

Contribution	Contributors	Email
Thesis advisor	ADHIANATA, S.TP., M.Sc., HENI	UNSPECIFIED
Reviewer	HABSARI,S.T., M.T., WINDI	UNSPECIFIED
Reviewer	SUCIPTO, A.Md. Par., ANTHONY	UNSPECIFIED

Additional Information:

2374130010046

Uncontrolled Keywords:

Biscuits, Flour, Gluten Free, Koro Bean

Subjects:

T Technology > TX Home economics

Depositing User:

Herlina Eka Rosita

Date Deposited:

13 Nov 2025 08:38

Last Modified:

13 Nov 2025 08:38

URI:

http://repository.ottimmo.ac.id/id/eprint/1336

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