CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Production Snacks From Spring Roll Pastry Without Frying

Soegiono, Jocellyn Olivia (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Production Snacks From Spring Roll Pastry Without Frying. Diploma thesis, OTTIMMO INTERNATIONAL.

	Text Cover.pdf Download (968kB)
	Text Chapter 1.pdf Download (388kB)
	Text Chapter 2.pdf Download (680kB)
	Text Chapter 3.pdf Download (472kB)
	Text Chapter 4.pdf Download (1MB)
	Text Chapter 5.pdf Download (225kB)
	Text Bibliography.pdf Download (1MB)

Abstract

"Popiah is a Fujianese/Teochew style fresh spring roll filled with an assortment of fresh and dried ingredients, eating during the Qingming Festivaland other celebratory occasions. The origin of Popiah dates back to the 17th century. A Popiah skin is soft like a thin paper, similar with crepe or pancake that made from wheat flour. The method of producing the wrapper involves making an extremely wet and viscous dough. Since this snacks contain a lot of oil, cholesterol, and other diseases, itwould be nice if there were alternatives ways to make this snacks healthier. Themethod of deep frying are suggestively substituted by an airfryer method. Airfryer method is selected since it has a lot of good benefits. The useof airfryer makes a healthier cooking, it uses less oil in the cooking process. Itis good to replace deep fried foods that aren’t healthy. Therefore, Mini Popiah Roll snack is an innovative product, where thissnack contains a little oil, have lower in calories, and can be an option for people who can’t eat snacks that contain a lot of oil. Moreover, this snack is also not widely sold in Indonesia. Keyword : Popiah, Spring Roll, Snack"

Item Type:	Thesis (Diploma)
Uncontrolled Keywords:	Popiah, Spring Roll, Snack"
Subjects:	T Technology > TX Home economics
Depositing User:	Syahruly Nizar Albigaeri
Date Deposited:	04 Oct 2023 10:10
Last Modified:	04 Oct 2023 10:10
URI:	http://repository.ottimmo.ac.id/id/eprint/954

Actions (login required)

View Item