CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF RABBIT MEAT AS A HIGH PROTEIN AND LOW CHOLESTROL FOR SHUMAI FILLING

WIDJAJA, MARKUS TIRTAKUSUMA (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF RABBIT MEAT AS A HIGH PROTEIN AND LOW CHOLESTROL FOR SHUMAI FILLING. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

Using rabbit meat as the primary ingredient along with carrot, spring onion, and a few other ingredients, this study created a healthier version of shumai. Rabbit meat is a functional food alternative since it has more protein, less fat, and vital elements than traditional shumai produced from chicken or pork. To preserve freshness, the product is produced via steaming and vacuum-packaging. According to nutritional analysis, each 42 g portion has 25g of carbohydrates, 12g of protein, and 200 calories. With a 50% profit margin and a retail price of Rp70,000 for a 10-piece pack, this product offers a healthy, preservative-free substitute that is in line with contemporary health trends. Keywords: Rabbit meat, Functional food, Shumai, Vacuum packaging, Nutrition

Item Type:

Thesis (Diploma)

Contributors:

Contribution	Contributors	Email
Thesis advisor	ADHIANATA, S.TP., M.Sc., HENI	UNSPECIFIED
Reviewer	SARI, S.T., M.Sc., NOVI INDAH PERMATA	UNSPECIFIED
Reviewer	HARTAN, A.Md. Par., JESSICA	UNSPECIFIED

Additional Information:

2374130010003

Uncontrolled Keywords:

Rabbit meat, Functional food, Shumai, Vacuum packaging, Nutrition

Subjects:

T Technology > TX Home economics

Depositing User:

Herlina Eka Rosita

Date Deposited:

14 Nov 2025 03:43

Last Modified:

14 Nov 2025 03:43

URI:

http://repository.ottimmo.ac.id/id/eprint/1343

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