SATYA JUDHA, JEMMY (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT UTILITATION OF LAMTORO (Leucaena leucocephala) AS LOW CALORIES SNACK. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.
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Abstract
Lamtoro Crackers is a cracker product made from lamtoro seeds. It has many benefits in health conditions. Enriched with carbohydrates, protein, energy, and high iron, phosphorus, calcium, vitamin A, vitamin B1 and vitamin C make Lamtoro Crackers to be a healthier snack for everyone to consume. With so many benefits and benefits, lamtoro is a source for human health. To make Lamtoro Crackers, we have to do 3 processes. The first is a smoothing process that aims to smooth some ingredients. The second step is mixing the process which will be mixed with some more ingredients that can make this product more delicious and crispy. The last step is the cooking process, after the batter is finished, we pour it into the baking sheet then in the oven for 25 minutes until the batter become crispy. Lamtoro Crackers is ready. The human body needs is 1000 calories per day. However, favorite snacks in Indonesia contains 300-1000 calories per 40 grams, it can be said that it is very excessive for our body if only from a snack. Even though excess calories are also not good for our body, it can cause obesity, heart disease, and even stroke. Therefore, Lamtoro Crackers comes with only 140 calories per gram, which can be said to be very safe for daily consumption. Lamtoro Crackers weighing 40 grams which are present in the paper pouch, we will sell at a price of IDR 25.000. That is a very affordable price because consumers will get so many benefits.
| Item Type: | Thesis (Diploma) | ||||||
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| Additional Information: | 1774130010013 | ||||||
| Uncontrolled Keywords: | CRACKER, LAMTORO, LOW CALORIES | ||||||
| Subjects: | T Technology > TX Home economics | ||||||
| Depositing User: | Ms Nadya Oktavian Prahardi | ||||||
| Date Deposited: | 03 Mar 2021 05:16 | ||||||
| Last Modified: | 03 Mar 2021 05:16 | ||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/254 |
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