CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : HIGH IN FIBER SNACK BAR FROM SORGHUM AND SORGHUM SUGAR

Ulya, Naufa (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : HIGH IN FIBER SNACK BAR FROM SORGHUM AND SORGHUM SUGAR. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

One lifestyle currently gaining attention is a healthy lifestyle, which involves consuming nutritious and beneficial foods. One such food that meets these criteria is snack bar. Snack bars are very popular among people worldwide and are often preferred for their health benefits. The snack bar created in this research is primarily made from sorghum and sorghum sugar. Sorghum is a type of cereal that contains dietary fiber essential for the body and can have positive health effects. Sorghum sugar, on the other hand, is derived from the juice of sorghum stalks and has a lower sugar content than cane sugar. The sorghum snack bar is high in fiber, as nearly all of its ingredients contain dietary fiber. The method used to produce the sorghum snack bar involves three main steps: popping sorghum, caramelization, and drying using a dehydrator. Popping sorghum is typically done using a microwave or a pan; for this research, a pan was used to achieve better results. The sorghum snack bar is then packaged and divided into four servings, with each serving containing 54 calories. This snack can be consumed at any time and in any quantity depending on the caloric needs. Thus, it serves as a practical, healthy, and low-calorie breakfast option. In addition, the selling price of sorghum snack bar Goesbar also known as is Rp14, 000/pack. Keyword: Snack bar, Sorghum, Sorghum snack bar, Sorghum sugar

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Snack bar, Sorghum, Sorghum snack bar, Sorghum sugar
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 14 Aug 2024 08:16
Last Modified: 14 Aug 2024 08:16
URI: http://repository.ottimmo.ac.id/id/eprint/1031

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