CYNTHIA, VIVIANA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT “BONEBON” (High Calcium Flavor Enhancer from Tuna Fish Bones). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.
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Abstract
Bonebon is a product of flavor enhancer that made of tuna fish bones. The amount of tuna in Indonesia is very abundant and cause a large amount of fish bone waste. This is become the reason why the author use tuna fish bones as Bonebon’s main ingredient for reducing waste in Indonesia. Bonebon also has a lot of benefits in health condition. One of its health benefit is its high calcium content. Calcium is important to human body to keep healthy bones and teeth. Bonebon is made from natural ingredients and don’t contain any MSG or other industrial processes. Bonebon as a flavor enhancer makes food become delicious because of the natural glutamate contained in the ingredients. There will be 5 types of processing Bonebon. First is the blanching process where all the fish bones are blanched to remove extra blood in the bones. Second is the cooking process. All ingredients are cooked in a pressure cooker to soften the fish bones and also produce delectable fish broth to be absorbed by the fish bones. Third is the drying process with sun heat where the fish bones will be sun-dried for three times to make sure the bones is fully dried out. Fourth is the grinding process with a blender to result in a powder form. And the last process is the packaging process. Bonebon will be packed in a PET packaging bottle. In each pack there will be 40 grams of Bonebon. Bonebon will be sold for IDR 20,000/pack.
| Item Type: | Thesis (Diploma) | ||||||
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| Additional Information: | 1774130010021 | ||||||
| Uncontrolled Keywords: | BONEBON, FLAVOR ENHANCER, TUNA FISH BONES, BONE WASTE, HEALTH BENEFIT, CALCIUM, GLUTAMATE, PROCESSING PRODUCT, PACKAGING | ||||||
| Subjects: | T Technology > TX Home economics | ||||||
| Depositing User: | Ms Nadya Oktavian Prahardi | ||||||
| Date Deposited: | 08 Apr 2021 07:46 | ||||||
| Last Modified: | 08 Apr 2021 07:46 | ||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/279 |
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