CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : HIGH FIBER VEGAN JERKY MADE FROM TEMPEH AND PURPLE EGGPLANT

Cahyani, Winna Tri (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : HIGH FIBER VEGAN JERKY MADE FROM TEMPEH AND PURPLE EGGPLANT. Project Report. OTTIMMO INTERNATIONAL.

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Executive Summary.pdf
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Abstract

"Jerky is a semi-moist food ingredient which is usually made from meat or fish, thin and wide, seasoned and dried. To meet the demand of vegetarian and vegan food, this study aims to develop a product that is made from plant-based ingredients that can be a source of protein and fiber that comes from tempeh and purple eggplant. The result of this study showed that this product has good sight, smell, and taste but the texture was lacking. The nutrition value of this product stated that it has 270 kcal energy per serving with the serving size of 80 grams. The selling price of this product is Rp48,000/pack. Keyword: Vegetarian, Vegan, Tempeh, Purple Eggplant, Jerky

Item Type: Monograph (Project Report)
Uncontrolled Keywords: Vegetarian, Vegan, Tempeh, Purple Eggplant, Jerky
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 02 Aug 2024 06:28
Last Modified: 02 Aug 2024 06:28
URI: http://repository.ottimmo.ac.id/id/eprint/1018

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