Research and Development Final Project Watermelon Skin Pickles

LIEMARTO, WILSON WINANDY (2020) Research and Development Final Project Watermelon Skin Pickles. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

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Abstract

The writer choose this product is because the author wants to find a substitute ingredient to make pickles, that people can enjoy with the same taste as a real pickle. The main reason why the writer use watermelon white skin as the main ingredient to make the pickles, is because of its texture and able to fermented properly, the white part of the watermelon, or called rind , is no less healthy than the flesh of a watermelon and also the watermelon white skin is easy to slice into any slices so the writer can get many piece of slice to make the pickles. The content of vitamins in the white part of watermelon is very good for skin health, immunity and nervous system health. The characteristics of this product are, it has a sweet and sour flavor that taste similar to an ordinary pickle but it will taste a bit more fruity. The shape of this product is a long thin strip that has a brown yellow color to it. The objective of this study is to make a new product that use an unusual and innovative ingredient that can be used to create a consumptive product to be sell. And the benefits of this study for the students and the reader is, to motivate them so they can learn to use all kinds of ingredients to make a new food by becoming innovative to process any ingredients. The benefits for Ottimmo is that the students of Ottimmo can expand their knowledge and becoming more creative in making a dish.

Item Type:	Thesis (Diploma)
Contributors:	Contribution Contributors Email UNSPECIFIED Prasetio, A.Md. Par., S.Sn, Yohanna UNSPECIFIED
Subjects:	T Technology > TX Home economics
Depositing User:	Ms Nadya Oktavian Prahardi
Date Deposited:	26 Oct 2021 08:54
Last Modified:	26 Oct 2021 08:54
URI:	http://repository.ottimmo.ac.id/id/eprint/471

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