CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT INNOVATION OF SOTO BANJAR PASTE AS PRACTICAL AND FAST COOKING SOLUTION

KARMAN, NICHOLAS MINARTO (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT INNOVATION OF SOTO BANJAR PASTE AS PRACTICAL AND FAST COOKING SOLUTION. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

Instant Soto Banjar paste is made from a blend of traditional spicessuch as garlic, shallots, khus khus, Adas manis, and various seasonings, formulated into a ready-to-use paste that delivers authentic Banjar flavor. Unlike conventional Soto Banjar, which requires time-consuming preparation of spices and broth, the instant version offers convenience without compromising taste and aroma. This innovation caters to modern consumers seeking practicality while preserving traditional culinary heritage. The utilization of local ingredients also supports sustainable production and enhances the nutritional and cultural value of the product. Keywords: Boiling, Sauté, Simmer, Dehydrate, Khus Khus, Geganti, Adas Manis, Chicken Bones

Item Type:

Thesis (Diploma)

Contributors:

Contribution	Contributors	Email
Thesis advisor	KUSUMA, S.E., M.M, FILIAS	UNSPECIFIED
Reviewer	ADHIANATA, S.TP., M.Sc., HENI	UNSPECIFIED
Reviewer	VALENT, A.Md. Par., MICHAEL	UNSPECIFIED

Additional Information:

2374130010047

Uncontrolled Keywords:

Boiling, Sauté, Simmer, Dehydrate, Khus Khus, Geganti, Adas Manis, Chicken Bones

Subjects:

T Technology > TX Home economics

Depositing User:

Herlina Eka Rosita

Date Deposited:

17 Nov 2025 04:49

Last Modified:

17 Nov 2025 04:49

URI:

http://repository.ottimmo.ac.id/id/eprint/1358

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