BRILLIANTINO, ROBBY (2019) RESEARCH AND DEVELOPMENT NEW PRODUCT FINAL REPORT UTILIZATION OF RED DRAGON FRUIT (HYLOCEREUS POLYRHIZUS) PEEL FLOUR AS COOKIES ( High in Dietary Fiber ). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.
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Abstract
According to FAO, food waste means the amount of waste produced during the food manufacturing process and after eating activities related to the behavior of sellers and consumers. Food Loss and Food Waste is a problem because to produce food that eventually becomes trash and discarded, 25% of all available or equivalent clean water has spent 600 cubic kilometers of water. The author is trying to use unused part which the skin to reduce food waste. The health benefits of red dragon fruit are very beneficial, namely for prevent diabetes, delay premature aging, make healthy bones, overcome lack of blood, increase appetite, overcome cough and asthma, lose body weight, make healthy digestion, prevent cancer, increase body immunity.For making cookies from red dragon fruit peel flour, we need to chop the skin first. Then blanch it for about 2 minutes, and blend it until got a porridge texture. After that, spread the blanched skin in baking paper, before that it is dried in the oven for 5 hours at 60°C. The next step is to smooth it with a blender until it gets a flour texture. The process of making cookies is simple, just mix all of the ingredients, because they don’t need proofing process. Shape the cookies like coins, then bake it for about 20 minutes at 150°C. Based on the nutrition calculation, known the nutrition from the red dragon fruit peel cookies are Protein : 17,48 kcal, Fat : 189,81 kcal, Carbohydrates : 240,6 kcal, Fiber : 119,48 kcal, and Total Energy : 794,318/140g. One packaging of red dragon fruit peel cookies contains 35 pcs/140g, the selling price is IDR 27,500
| Item Type: | Thesis (Diploma) | ||||||
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| Additional Information: | 1774130010004 | ||||||
| Subjects: | T Technology > TX Home economics | ||||||
| Depositing User: | Ms Nadya Oktavian Prahardi | ||||||
| Date Deposited: | 08 Jun 2020 04:54 | ||||||
| Last Modified: | 08 Jun 2020 04:54 | ||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/188 |
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