GUNAWAN, LEEONEILL DAVE (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT DEVELOPMENT OF GLUTEN FREE MACKEREL FISH NUGGET USING TARO FLOUR. Diploma thesis, OTTIMMO INTERNATIONAL.
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Abstract
Gluten-free mackerel nuggets are made from minced mackerel, taro flour, and seasonings, steamed and then fried to achieve a tender inside with a crispy coating. Unlike regular nuggets that commonly use wheat flour and chicken meat, the substitution of taro flour offers a healthier, gluten-free alternative while maintaining an appealing taste and texture. Taro flour, derived from local tubers, is rich in complex carbohydrates and fibre, making it a suitable binding agent and a nutritious replacement for wheat flour. The use of mackerel adds high-quality protein and omega-3 fatty acids, supporting a balanced diet. The study showed that the product achieved good appearance, aroma, and flavour, although the texture tended to be slightly dense due to excess taro flour; this was improved by adjusting its proportion. After processing, the nutritional value indicated approximately 233 kcal per serving (100 g), with 12.3 g protein and 10.5 g fat. Moreover, the selling price of gluten-free mackerel nuggets was estimated at Rp31,000 per 250 g pack, making it an affordable and nutritious snack option for consumers seeking gluten-free and locally sourced products. Keywords: mackerel nuggets, taro flour, gluten-free, food innovation, shelf life
| Item Type: | Thesis (Diploma) | ||||||||||||
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| Additional Information: | 2374130010026 | ||||||||||||
| Uncontrolled Keywords: | mackerel nuggets, taro flour, gluten-free, food innovation, shelf life | ||||||||||||
| Subjects: | T Technology > TX Home economics | ||||||||||||
| Depositing User: | Herlina Eka Rosita | ||||||||||||
| Date Deposited: | 14 Nov 2025 03:34 | ||||||||||||
| Last Modified: | 14 Nov 2025 03:34 | ||||||||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/1341 |
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