CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT NATURAL FIBER & BIOACTIVE COMPOUND FROM TORCH GINGER AND STRAWBERRY FOR A SWEET AROMATIC JAM

GASPERSZ, IMANUELA CHARANOV (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT NATURAL FIBER & BIOACTIVE COMPOUND FROM TORCH GINGER AND STRAWBERRY FOR A SWEET AROMATIC JAM. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

The demand for functional food products that are not only delicious but also rich in health benefits is increasing. This study aims to develop aromatic jam made from strawberries combined with torch ginger as a source of fiber and bioactive compounds. The jam is made by mixing fresh strawberries and torch ginger that have been boiled and pureed beforehand to achieve a harmonious taste and aroma. The subsequent process involves cooking with sugar, pectin, and lemon juice until the jam reaches the desired consistency. The final product exhibits a distinctive, refreshing torch ginger aroma, balanced nutritional content, and stable texture. This product can be sold at a price of Rp40,000 per 200 grams. The strawberry torch ginger jam has the potential to become a healthy and innovative alternative in the fruit jam product category. The results of this study are Torch ginger jam gets a good response from the aspects of color, aroma, and taste. color, aroma, and taste, but there is a need for development from the aspect of texture, Flora jam has great potential to be a local souvenir. Keywords: Torch ginger, Jam, Aromatic jam, Bioactive compounds,Flora

Item Type:	Thesis (Diploma)
Contributors:	Contribution Contributors Email Thesis advisor SULISTIYA, S TP., M.Sc, ELMA UNSPECIFIED Reviewer ADHIANATA, S.TP., M.Sc., HENI UNSPECIFIED Reviewer HARTAN, A.Md. Par., JESSICA UNSPECIFIED
Additional Information:	2374130010052
Uncontrolled Keywords:	Torch ginger, Jam, Aromatic jam, Bioactive compounds,Flora
Subjects:	T Technology > TX Home economics
Depositing User:	Herlina Eka Rosita
Date Deposited:	17 Nov 2025 03:01
Last Modified:	17 Nov 2025 03:01
URI:	http://repository.ottimmo.ac.id/id/eprint/1351

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