CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT PROJECT "CHICKEN STOCK GEL" (Stock Gel with Shirataki Congee)

Loekito, Michelle Theophania (2022) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT PROJECT "CHICKEN STOCK GEL" (Stock Gel with Shirataki Congee). Diploma thesis, OTTIMMO INTERNATIONAL.

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1 - COVER.pdf
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2 - APPROVAL 1&2.pdf
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3 - PLAGIARISM STATEMENT.pdf
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4 - PREFACE.pdf
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5 - TABLE OF CONTENTS.pdf
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6 - EXECUTIVE SUMMARY.pdf
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7 - CHAPTER 1.pdf
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8 - CHAPTER 2.pdf
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9 - CHAPTER 3.pdf
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10 - CHAPTER 4.pdf
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11 - CHAPTER 5.pdf
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12 - CHAPTER 6.pdf
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13 - BIBLIOGRAPHY.pdf
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14 - APPENDIX.pdf
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Abstract

Chicken stock gel is a stock that we made from chicken leftover bones and other ingredients, served with shirataki congee. This idea came because in Indonesia, people usually eat porridge / congee for their breakfast. Congee also very popular in Indonesia, so I decided to make the healthy version of congee. With gel stock on top of the congee, thst will melt and turn into a liquid when the gel meet the hot surface. When you eat this congee, there will be a extra flavor from the stock, and healthy congee because it made from shirataki rice, not white rice that contain a lot of carbohydrates. So it is good for diet. Chicken stock will be packed in a aluminium foil food grade zip packaging. The stock gel will vacuumed in a vacuum plastic, as well as the shirataki congee. Every pack will contain 350gram of the product and will be sold at IDR40.000. Later, we can be find this stock gel shirataki congee at gift stores, supermarkets, restaurants, or can be order through social media.

Item Type: Thesis (Diploma)
Contributors:
ContributionContributorsEmail
UNSPECIFIEDDewi, S.Pd., M.S.M, Irra ChrisyantiUNSPECIFIED
Subjects: T Technology > TX Home economics
Depositing User: Ms Nadya Oktavian Prahardi
Date Deposited: 14 Jan 2022 07:57
Last Modified: 14 Jan 2022 07:57
URI: http://repository.ottimmo.ac.id/id/eprint/607

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