Hermawan, Hany Naziiha (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : BOILING GROUND DUCK MEAT AS THE MAIN INGREDIENT FOR MAKING MEATBALLS. Diploma thesis, OTTIMMO INTERNATIONAL.
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Chapter 3.pdf Download (666kB) |
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Abstract
"Consumer demand for non-beef alternatives to meat has increased in recent years. In this context, ground duck meat has become a popular choice in many cuisines around the world. Common processing methods for duck meat are boiling, which can affect the starch structure. Next, the use of ground duck meat as the main ingredient in meatballs, with the aim of offering a healthier and more sustainable alternative to traditional meatballs which are generally made from beef or pork. The process of making duck meat balls involves physical and chemical changes to the meat and the fillers used. The effect of these changes depends on the type of filler and the processing method used. Selection of the right ingredients and processing methods is very important in producing quality duck meatballs. Overall, the use of ground duck meat as the main ingredient for meatballs provides a unique and flavorful variation on a classic dish while keeping sustainability and health in mind. Keyword: Duck meat, boil, meatballs, tapioca, texture"
| Item Type: | Thesis (Diploma) |
|---|---|
| Uncontrolled Keywords: | Duck meat, boil, meatballs, tapioca, texture |
| Subjects: | T Technology > TX Home economics |
| Depositing User: | Syahruly Nizar Albigaeri |
| Date Deposited: | 21 Dec 2023 01:57 |
| Last Modified: | 21 Dec 2023 01:57 |
| URI: | http://repository.ottimmo.ac.id/id/eprint/997 |
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