CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT VEGAN PARMESAN CHEESE INNOVATION USING TEMPEH AS FOOD LOCAL DIVERSIFICATION

SANTOSO, JOEL CHRISTOPHER (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT VEGAN PARMESAN CHEESE INNOVATION USING TEMPEH AS FOOD LOCAL DIVERSIFICATION. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

This study investigates the development of a vegan Parmesan cheese alternative utilizing tempeh, a traditional fermented soybean product, as a local food diversification strategy. Tempeh, rich in plant-based protein, vitamins (notably B12 through fermentation), minerals, and probiotics, presents a sustainable and nutritious foundation for cheese innovation. The aim of this research is to formulate a plant-based Parmesan-style cheese using tempeh, enhancing its texture, flavor, and nutritional profile to suit vegan diets and consumers with dairy restrictions. The study explores various fermentation durations, seasoning blends, and drying techniques to optimize the product's organoleptic properties and shelf life. Sensory evaluations were conducted to assess taste, aroma, texture, and overall acceptability. Results suggest that tempeh-based vegan Parmesan can serve as a functional, eco-friendly, and culturally resonant cheese alternative, supporting local food systems while promoting health-conscious, plant-based consumption patterns. Keywords: Vegan Cheese, Tempeh, Parmesan Alternative, Local Food, Plant-Based Innovation

Item Type:	Thesis (Diploma)
Contributors:	Contribution Contributors Email Thesis advisor SARI, S.T., M.Sc., NOVI INDAH PERMATA UNSPECIFIED Reviewer SULISTIYA, S TP., M.Sc, ELMA UNSPECIFIED Reviewer ISKANDAR, S.S., RYAN YEREMIA UNSPECIFIED
Additional Information:	2374130010008
Uncontrolled Keywords:	Vegan Cheese, Tempeh, Parmesan Alternative, Local Food, Plant-Based Innovation
Subjects:	T Technology > TX Home economics
Depositing User:	Herlina Eka Rosita
Date Deposited:	14 Nov 2025 03:50
Last Modified:	14 Nov 2025 03:50
URI:	http://repository.ottimmo.ac.id/id/eprint/1344

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