DARMADI, DAVIN ORLANDO (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT GLUTEN FREE SNACK FROM CASSAVA ENRICHED WITH MORINGA LEAVES AND SALTED EGG COATING. Diploma thesis, OTTIMMO INTERNATIONAL.
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Abstract
The increasing demand for gluten-free and nutritionally enhanced snack products has prompted the exploration of alternative ingredients such as cassava (Manihot esculenta), moringa (Moringa oleifera) leaves, and salted egg. This study aims to develop and evaluate a novel gluten-free snack made primarily from cassava, enriched with moringa leaf powder, and coated with salted egg to improve both nutritional value and sensory appeal. Cassava provides a gluten-free carbohydrate base with good textural properties, while moringa leaves offer a rich source of vitamins A and C, calcium, iron, and antioxidants. The salted egg coating contributes additional protein, micronutrients, and a savory flavor profile, enhancing the overall acceptability of the product. Nutritional analysis revealed increased levels of dietary fiber, protein, and essential micronutrients in the enriched snack compared to conventional cassava-based products. Sensory evaluation involving a panel of trained and untrained consumers indicated favorable responses in terms of taste, aroma, texture, and overall acceptability. The study concludes that incorporating moringa leaves and salted egg into cassava-based snacks presents a viable strategy for creating functional, gluten-free products that becomes a new innovation from the combination of snack and nutrient components. Keywords: Cassava, Frying, Moringa, Salted egg
| Item Type: | Thesis (Diploma) | ||||||||||||
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| Contributors: |
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| Additional Information: | 23714130010042 | ||||||||||||
| Uncontrolled Keywords: | Cassava, Frying, Moringa, Salted egg | ||||||||||||
| Subjects: | T Technology > TX Home economics | ||||||||||||
| Depositing User: | Herlina Eka Rosita | ||||||||||||
| Date Deposited: | 17 Nov 2025 04:40 | ||||||||||||
| Last Modified: | 17 Nov 2025 04:40 | ||||||||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/1357 |
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