CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF NUTMEG AS A FLAVOR ENHANCER FOR BEER FERMENTATION

tan, Shelin anggelina (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF NUTMEG AS A FLAVOR ENHANCER FOR BEER FERMENTATION. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"Beer is an alcoholic beverage produced by extracting raw materials with water, boiling and fermenting them. In some countries, beer is defined by law in Germany, where the raw materials, besides water, are malt), hops, and yeast. Beer is the most consumed alcoholic beverage in the world, and possibly the oldest. In addition, beer is also the third most popular drink in the world, after water and tea. The alcohol content of beer usually ranges between 4 and 6%. Nutmeg (Myristica Fragan Haitt) is a fruit plant in the form of a tall tree native to Indonesia, because this plant originates from Banda and Maluku. Nutmeg flesh is the largest part of fresh nutmeg, which is around 80%, but only a small part has been used, most of it is only disposed of as agricultural waste. Nutmeg flesh has the potential to be processed into various food products. Various well-known products include candied nutmeg, nutmeg syrup, jam, lunkhead and so on. Processing nutmeg flesh into food products will increase the economic value of nutmeg flesh which has only been waste so far. Beer with nutmeg flavor is one of the solutions from the nutmeg waste that is produced, beer with nutmeg flavor is a beer product with a new flavor variant in Indonesia which has many health benefits if consumed in the right dose Keywords:Barley,Beer,Fermentation"

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Barley,Beer,Fermentation
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 16 Oct 2023 11:06
Last Modified: 19 Jun 2024 04:27
URI: http://repository.ottimmo.ac.id/id/eprint/966

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