CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Utilization of Japanese Yellow Pumpkin (Kabocha) as a Basic Material for Making Kabocha Crispy

Cuo, Vina Anastasia (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Utilization of Japanese Yellow Pumpkin (Kabocha) as a Basic Material for Making Kabocha Crispy. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"Almond crispy is one of the best cookies originating from Surabaya, Indonesia. Almonds Crispy are usually made from flour, sugar, egg whites, and butter. But on the other hand, there are also many people who cannot consume wheat flour because they suffer from gluten intolerance. So I made a cookie that is similar to almonds crispy, namely Kabocha crispy. Kabocha Crispy is an innovation from crispy almonds where the use of wheat flour is replaced with pumpkin flour. Japanese pumpkin flour is made from pumpkin which is dried using a dehydrator for several days and then ground and sifted using an 80 mesh sieve to make it a fine flour. Kabocha itself contains a lot of nutrients that can be absorbed by our bodies. To complete the Kabocha crispy I added grated cheese and peeled pumpkin seeds. With the innovation of crispy almonds, namely kabocha crispy, people who are gluten intolerant can feel what the taste and texture of crispy almonds are like. Keywords: Kabocha, Japanese Yellow Pumpkin, Kabocha Crispy."

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Kabocha, Japanese Yellow Pumpkin, Kabocha Crispy.
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 31 Aug 2023 04:05
Last Modified: 07 Sep 2023 06:15
URI: http://repository.ottimmo.ac.id/id/eprint/910

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