CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Utilization of chocolate flavoured flour into snack filled with sweet coconut

Sanjaya, Alan Wicaksana (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Utilization of chocolate flavoured flour into snack filled with sweet coconut. Diploma thesis, OTTIMMO INTERNATIONAL.

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cover, plagiarism state, approval 1&2, preface, ab_230901_162746 - Alan Wicaksana.pdf
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CHAPTER I, alan's CND_230901_162118 - Alan Wicaksana.pdf
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CHAPTER II, alan's CND_230901_162213 - Alan Wicaksana.pdf
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CHAPTER III, alan's CND_230901_162233 - Alan Wicaksana.pdf
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CHAPTER IV, alan's CND_230901_162247 - Alan Wicaksana.pdf
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CHAPTER V, alan's CND_230901_162158 - Alan Wicaksana.pdf
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bibliography & appendix, Alan's CND_230901_162138 - Alan Wicaksana.pdf
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Abstract

Ravioli is a type of pasta consisting of small square or circular pockets of dough filled with various ingredients. The dough is made from flour, eggs , and water, while the filling can include various ingredients. The dough is then sealed to form a small, pillow-shaped pouch, which is then cooked before being serve. It is a popular dish around the world that can be found in many Italian restaurants, as well as in frozen food sections of grocery stores. Carob powder is used to make chocolate flavour flour. Carob powder is selected as a natural alternative to cocoa powder due to its similar appearance and flavour profile. This flour will be used to make the ravioli dough. Which then, it will be filled with “unti kelapa” a traditional Indonesian theme filling. This dish is a fusion between Indonesian and Italian culture. Fusion cuisine has gained popularity for its ability to offer diners a new and exciting culinary experience. By combining familiar and unfamiliar ingredients, fusion dishes can surprise and delight the palate, presenting a fresh take on traditional flavours. Keywords: Ravioli, carob, fusion food"

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Ravioli, carob, fusion food
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 04 Sep 2023 04:36
Last Modified: 07 Sep 2023 06:19
URI: http://repository.ottimmo.ac.id/id/eprint/916

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