SUGIARTO, JEREMY (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZING VEGETABLE TRIMMINGS TO MAKE CHEESE CROQUETTE. Diploma thesis, OTTIMMO INTERNATIONAL.
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Abstract
This report represents the culinary innovation and development of a cheese croquette product made from vegetable waste (broccoli stem and carrot skin) as its main ingredient with additional soy chunks as well as mehtylcellulose for texture. The product combines a creamy and soft filling from the cheese and vegetable waste that are rich in fiber with crispy and delightful outer crust. Nutritionally, each 480 g from the total product weight delivers approximately 880 calories and is recommended to be consumed in 3 servings, featuring a delightful snack with high nutritional values such as fiber and protein. Soy chunks add a bouncy and meaty-like texture for the product and methylcellulose helps bind the vegetable waste filling. The product’s shelf life under freezing condition (-18C) is estimated at 12 months if also is stored under proper condition. To maintain quality, the product is packed in vacuum embossed food-grade plastic packaging to prevent the growth of bacteria and oxidation that accelerates spoilage. Economically, the production cost per serving is Rp14,630, and with a profit margin of 60%, the recommended retail price is set at Rp26,000 per 200 ml unit. Keywords: Vegetable waste, Broccoli stem, Carrot skin, Soy chunks, Methylcellulose, Cheese filling, Snack, Nutritions
| Item Type: | Thesis (Diploma) | ||||||||||||
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| Additional Information: | 2374130010032 | ||||||||||||
| Uncontrolled Keywords: | Vegetable waste, Broccoli stem, Carrot skin, Soy chunks, Methylcellulose, Cheese filling, Snack, Nutritions | ||||||||||||
| Subjects: | T Technology > TX Home economics | ||||||||||||
| Depositing User: | Herlina Eka Rosita | ||||||||||||
| Date Deposited: | 17 Nov 2025 03:22 | ||||||||||||
| Last Modified: | 17 Nov 2025 03:22 | ||||||||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/1353 |
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