RESEARCH AND DEVELOPMENT FINAL PROJECT Mochi Broccoli with Choco Chips

GUNAWAN, JONATHAN (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT Mochi Broccoli with Choco Chips. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

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Abstract

There is so many kind of dessert or appetizer in this world. But there is one kind of food that I interested. Yes, it is mochi that dessert or appetizer from japan that shape like a round dough. This food have so many demand because it have such a small look-liked and there is so many filling to choose. I think its worth to try make mochi dough with some dry vegetables. The vegetables that I used is broccoli stem because broccoli stem is rarely used and broccoli stem have the same nutrients with the broccoli. So I'll try this idea and produce it. My objective for making this project is to introduce a way to make healthy food using desert and introduce it to people because health is important now days. So many fast food that isn't good if they consumed it to much. From there I must find out the ingredients nutrients, the tools that I need, how to make it, the nutrients fact, product characteristic, the opportunities, marketing aspect, technical aspect, and financial so the mochi broccoli stem is ready to make. The conclusion for making this I know that mochi broccoli is simple dish with simple ingredients because it make from flour and broccoli with stem. For the nutrients itself it rich of fiber and nutrients that good for prevent cholesterol. For the business plan I would sell it for Rp 21.000,00 for 1 packs. For our mochi broccoli itself have bitter taste yet sweetness.

Item Type: Thesis (Diploma)
Contributors:
ContributionContributorsEmail
Consultant to a projectNURCAHYANING RAHAYU, S.Pd.,M.Kes, APRILIAUNSPECIFIED
Additional Information: 177413001005
Uncontrolled Keywords: MOCHI,BROCCOLI,STEM
Subjects: T Technology > TX Home economics
Depositing User: Ms Nadya Oktavian Prahardi
Date Deposited: 21 Apr 2021 04:37
Last Modified: 21 Apr 2021 04:37
URI: http://repository.ottimmo.ac.id/id/eprint/306

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