Susanto, Jessica Amanda (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : CHICKEN MEATBALLS SUBTITUTE WITH JACKFRUIT SEED STARCH TO REDUCE WASTE FOOD. Diploma thesis, OTTIMMO INTERNATIONAL.
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Abstract
"Meatball is produced from meat, either beef, chicken, and even fish meat using a method that can reduce particle size by grinding. The grinded meat then mixed with other ingredients and flour then made into balls shape before boiling. Chicken meat has the potential to be made into meatballs since it has high-quality protein and amino acids that the human body requires. Aside from protein, chicken meat contains fat, carbs, vitamins, vitamin B, minerals, and water. Each component differs according on the chicken's species, age, and sex. Aside from its nutritional content, chicken meat has other advantages, including the fact that it is relatively inexpensive, can be consumed by people of all socioeconomic levels, and widely available in the market. Jackfruit is a plant that is frequently produced in Indonesia because it has various advantages, one of which is that it is well-known to the general people. People are accustomed to consuming and processing it. Despite the fact that young jackfruit has a lot of potential for processing into numerous processed foods. Because of the community's ignorance in processing jackfruit young people into various processed dishes, jackfruit is still considered a low-value fruit. Jackfruit contains vitamins A, B, and C, as well as calcium, potassium, magnesium, and iron. Thiamine, riboflavin, and niacin are among the compounds found in jackfruit. Jackfruit is high in vitamin C and can be used as an antioxidant. Antioxidants are known to help the body boost white blood cell function. Keywords: Meatball, Chicken Meat, Jackfruit"
| Item Type: | Thesis (Diploma) |
|---|---|
| Uncontrolled Keywords: | Meatball, Chicken Meat, Jackfruit |
| Subjects: | T Technology > TX Home economics |
| Depositing User: | Syahruly Nizar Albigaeri |
| Date Deposited: | 28 Aug 2023 10:59 |
| Last Modified: | 19 Jun 2024 04:11 |
| URI: | http://repository.ottimmo.ac.id/id/eprint/899 |
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