CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : CRAB SHELL-BASED BROTH POWDER AS A SEASONING PRODUCT USING DEHYDRATION METHOD

Anggono, Natasha Cecillia (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : CRAB SHELL-BASED BROTH POWDER AS A SEASONING PRODUCT USING DEHYDRATION METHOD. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"Crab shells are abundant and frequently wasted, despite the fact that crab shells have numerous uses, particularly in the culinary area. Crab shell is high in nutrients and has a strong enough crab flavour to be used as a flavour enhancer in broth powder. The powdered broth on the market contains MSG, which not everybody consumes. Processing crab shells into powdered broth not only offers a unique flavour innovation, but it also creates a healthier powdered broth free of MSG and preservatives. The dehydration method is employed to remove moisture from the powder, resulting in a shelf-stable product. Keywords: Crab shell, Broth powder, Dehydration"

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Crab shell, Broth powder, Dehydration
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 23 Aug 2023 10:42
Last Modified: 27 Jun 2024 03:47
URI: http://repository.ottimmo.ac.id/id/eprint/871

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