Research and Development Final Project High Nutritious Green Salt (Spinach as a Salt to Help Immune System and Nutrients Boost)

Soegiono, Daniel Putra (2020) Research and Development Final Project High Nutritious Green Salt (Spinach as a Salt to Help Immune System and Nutrients Boost). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

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Abstract

Salt has always been used since the ancient times. It works like magic, just a few pinch of it can alter the taste of a dish. Not only does it give out a taste but, it’s also useful for our body. Salt has different kinds which gives out different scale of saltiness and even different kind of health benefits. Salt is considered as one of the most used seasoning in culinary, it’s like the basic foundation of taste in food itself. The sole purpose of this research is to take salt into a whole new level. Not just that it enhanced the flavor of the salt itself, but it’s more nutritious and more benefitting in its own way. Salt being the primary ingredients of food, is quite flexible on modification, with this kind of salt, not just that it could give out a salty taste but, also more savory, more pretty in visual, and many more. This product will be available through online and offline. For the time being, this product will only be available special to Indonesia and will be available internationally in the near future. From a business perspective, green salt is targeted to medium-high class people. Residing from its benefits, this salt also has a good economic value. Our target per month is 500-600 pieces and within the target reach, we have already received our clean profit on Rp.19.200 per pieces which makes it Rp. 384.000 per day and that will sum it up with a total of 75% of price margin

Item Type:	Thesis (Diploma)
Contributors:	Contribution Contributors Email UNSPECIFIED Hadiwirawan, A.Md. Par, Gilbert Yanuar UNSPECIFIED
Subjects:	T Technology > TX Home economics
Depositing User:	Ms Nadya Oktavian Prahardi
Date Deposited:	26 Oct 2021 03:08
Last Modified:	26 Oct 2021 03:08
URI:	http://repository.ottimmo.ac.id/id/eprint/421

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