CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : UTILIZATION OF PURPLE SWEET POTATO (Ipoema batatas L. Poir) FLOUR FOR GLUTEN-FREE COOKIES AS COMPLEMENTARY FOOD

Pramana, Rezi Agung Takris (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : UTILIZATION OF PURPLE SWEET POTATO (Ipoema batatas L. Poir) FLOUR FOR GLUTEN-FREE COOKIES AS COMPLEMENTARY FOOD. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"The Product of Gluten-free Purple Sweet Potato Cookies is for baby 8-12 month as complementary food. Purple sweet potato turn into flour that is added to subtitute the use of wheat flour as cookies ingredient. The benefits of purple sweet potato make the cookies contain lots of vitamin, gluten-free and healthier for toddler. This product is in cookies form that easily to handle for babies. The target market of this product is lower middle class. The product price is IDR 10.000 which the product is affordable compare to other brand that selling cookies for complementary food too. Purple Sweet Potato contained anthocyanin, calories and many nutrients that good for health and suitable as a complementary food. The advantages of this product is low price, gluten free, and free from preservatives. Keywords: Complementary food, Purple Sweet Potato, Baby "

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Complementary food, Purple Sweet Potato, Baby
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 24 Nov 2023 08:01
Last Modified: 24 Nov 2023 08:01
URI: http://repository.ottimmo.ac.id/id/eprint/992

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