CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : HIGH FIBER VEGETARIAN RENDANG MEAT MADE FROM YOUNG JACK FRUIT, SOY BEAN & OYSTER MUSHROOM

Linardi, Avril Tiara (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : HIGH FIBER VEGETARIAN RENDANG MEAT MADE FROM YOUNG JACK FRUIT, SOY BEAN & OYSTER MUSHROOM. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"One of the cultural legacies of the Minangkabau tribe is the type of meal known as rendang. It is not only a regional dish that CNN has named the greatest in the world; it also represents the culture. Most people mistakenly believe that only beef or buffalo meat is used to make rendang. Rendang really comes in a wide variety that reflects the local environment and natural resources where it is prepared. However while there are a wide varieties of proteins that could be used in the making of this rendang dish, the demands of a healthier life style, An emerging trend is the creation of meat analogs as meat substitutes are starting to show up. The need for a healthy diet, worries about rising meat prices, the rise in vegetarianism's appeal, and increased consumer interest in associated eating habits including avoiding or consuming less red meat are all being pushed by an increase in consumers. Young jackfruit, Oyster mushroom and soy beans are an ingredients where it is very easy to search. It is cheap, versatile, and always on season. Therefore with the emerging demands for a vegetarian diet, the innovation of Vegetarian rendang could went got international and further reaching a more wide popularity as it is 100% vegan. Keywords: Oyster mushroom, Rendang, Vegetarian, Young jackfruit,

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Oyster mushroom, Rendang, Vegetarian, Young jackfruit
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 18 Oct 2023 02:12
Last Modified: 18 Oct 2023 02:12
URI: http://repository.ottimmo.ac.id/id/eprint/972

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