CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : GLUTEN-FREE NUGGET FOOD INNOVATION MADE FROM CATFISH WITH MOCAF FLOUR

Wardhana, Ahmad Daffa Widya (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : GLUTEN-FREE NUGGET FOOD INNOVATION MADE FROM CATFISH WITH MOCAF FLOUR. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"The purpose of this product is to investigate the feasibility and potential benefits of producing gluten-free catfish nuggets. Gluten-free diets have gained popularity in recent years due to the increasing awareness of gluten intolerance and celiac disease. However, there is a lack of gluten-free options in the seafood industry, particularly in the form of processed products such as catfish nuggets. The proposed study will involve the development and optimization of a gluten-free batter from mocaf (modified cassava flour) for catfish nuggets. Additionally, the study will evaluate the consumer acceptance and willingness to pay for gluten-free catfish nuggets compared to traditional catfish nuggets. The results of this study could have significant implications for the catfish industry, as it could provide a new product option for consumers with gluten intolerance or celiac disease. Furthermore, it could help to expand the market for catfish nuggets and increase profitability for catfish producers. Overall, this proposed study aims to contribute to the development of a more inclusive and diverse food industry by addressing the needs of consumers with specific dietary requirements. Keywords : Catfish, Nugget, Mocaf"

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Catfish, Nugget, Mocaf
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 30 Aug 2023 11:06
Last Modified: 19 Jun 2024 04:14
URI: http://repository.ottimmo.ac.id/id/eprint/906

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