CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF OYSTER MUSHROOMS AS THE MAIN INGREDIENT IN DEVELOPING VEGETARIAN FRIED SAUSAGE SNACK (SOSRENG)

PIKARSA, JOEL DANIEL (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF OYSTER MUSHROOMS AS THE MAIN INGREDIENT IN DEVELOPING VEGETARIAN FRIED SAUSAGE SNACK (SOSRENG). Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

Vegetarian sosreng is a fried sausage snack primarily made from oyster mushrooms and tempeh, with supporting ingredients such as egg and Isolated Soy Protein (ISP). The product undergoes a steaming process, followed by a final frying process to achieve a crispy texture, seasoned with a spicy kaffir lime leaf. Unlike conventional sosreng typically sold in the market, which is made from processed meat sausage, this product was developed as a plant-based alternative to cater to the preferences of vegetarians and consumers seeking healthier snack options. Results from a sensory evaluation study indicate that the product possesses an excellent appearance, aroma, and taste. However, an inconsistency in texture was identified, which has become a key focus for improvement through the standardization of the frying process. Nutritionally, vegetarian sosreng contains 95 calories per 33g serving, and it stands out as a high-protein, gluten-free snack. The selling price for the product is set at Rp 18,000/pack. Keywords: Sosreng, Vegetarian, Oyster Mushroom, Steaming, Frying

Item Type:	Thesis (Diploma)
Contributors:	Contribution Contributors Email Thesis advisor KUSUMA, S.E., M.M, FILIAS UNSPECIFIED Reviewer SULISTIYA, S TP., M.Sc, ELMA UNSPECIFIED Reviewer SARI, S.T., M.Sc., NOVI INDAH PERMATA UNSPECIFIED
Additional Information:	2374130010036
Uncontrolled Keywords:	Sosreng, Vegetarian, Oyster Mushroom, Steaming, Frying
Subjects:	T Technology > TX Home economics
Depositing User:	Herlina Eka Rosita
Date Deposited:	17 Nov 2025 04:04
Last Modified:	17 Nov 2025 04:04
URI:	http://repository.ottimmo.ac.id/id/eprint/1354

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