CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : High Antioxidant Cereal made from Purple Sweet Potato and Miana Leaves with Sand Frying Method

Goto, Clarissa Anabel (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : High Antioxidant Cereal made from Purple Sweet Potato and Miana Leaves with Sand Frying Method. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"This study discusses about the development of a high antioxidant cereal made from purple sweet potato and miana leaves using the sand frying method. The study focuses on the production process, including the preparation of the ingredients, dough making process, and frying the cereal with hot sand. Sensory tests were conducted, revealing overall satisfaction with the product, although some panelists had concerns about the texture and taste. The nutritional values of the ingredients were analyzed, and food safety and packaging considerations were discussed. The financial aspects of production, including costs and pricing, were also examined. The study concludes with suggestions for further research and provides a bibliography of related studies. Keywords: high antioxidant cereal, purple sweet potato, miana leaves, sand frying method, anthocyanins."

Item Type:	Thesis (Diploma)
Uncontrolled Keywords:	high antioxidant cereal, purple sweet potato, miana leaves, sand frying method, anthocyanins."
Subjects:	T Technology > TX Home economics
Depositing User:	Syahruly Nizar Albigaeri
Date Deposited:	23 Aug 2023 10:08
Last Modified:	19 Jun 2024 03:06
URI:	http://repository.ottimmo.ac.id/id/eprint/869

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