Research and Development Final Report "Lasagna Rendang Kluwih"

Marsuditomo, Rinto (2022) Research and Development Final Report "Lasagna Rendang Kluwih". Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

Innovation is one thing that cannot be prevented along with the times and demands for a product that did not exist before, one way to innovate is to use new materials that are rarely used before. Although there are certainly innovations that are not acceptable due to several factors that may not be done right at that time. Kluwih is a local fruit that is similar to jackfruit but smaller in size, by local residents it is usually processed into a lodeh dish. it seems that kluwih has received less attention, especially in the way of processing. The nutritional content of keluwih fruit which is quite high is carbohydrates , fiber, potassium, vitamin C. Seeing this opportunity, the author had an idea to create a new dish by using kluwih fruit as the base ingredient for lasagna and also combining the local taste of rendang which is world famous as one of the most delicious dishes in the world. it is hoped that this product can be a solution to elevate local products to the international level. With competitive prices ranging from Rp. 50,000 authors hope that this product can compete and survive so that the author's goal is to raise the local fruit of kluwih into an international dish that is liked by all.

Item Type:	Thesis (Diploma)
Contributors:	Contribution Contributors Email UNSPECIFIED Prasetio, Yohanna UNSPECIFIED
Uncontrolled Keywords:	Kluwih, Lasagna, Rendang
Subjects:	T Technology > TX Home economics
Depositing User:	Ms Nadya Oktavian Prahardi
Date Deposited:	16 Aug 2023 04:26
Last Modified:	16 Aug 2023 04:26
URI:	http://repository.ottimmo.ac.id/id/eprint/865

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