CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : GLUTEN FREE PIZZA CRACKERS FROM MODIFIED CASSAVA FLOUR AND CHICKEN FEET FLOUR WITH DRYING METHOD

Sindarto, Jacqueline (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : GLUTEN FREE PIZZA CRACKERS FROM MODIFIED CASSAVA FLOUR AND CHICKEN FEET FLOUR WITH DRYING METHOD. Diploma thesis, OTTIMMO INTERNATIONAL.

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Executive Summary.pdf
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Chapter 1.pdf
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Chapter 2.pdf
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Chapter 4.pdf
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Bibliography dan Appendix.pdf
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Abstract

"Crackers are one of the most favorite snacks, typically made from wheat flour and went through a process called fermentation. However, with the excessive consumption of wheat flour, it might endanger people with gastrointernal issues, people suffering from celiac disease or other condition that linked with gluten. In that case, with the high demands for healthier snacking choices such as gluten free and healthy foods, this study aims to create gluten free pizza crackers from local resources, which are modified cassava flour and chicken feet flour. The process of making gluten free pizza crackers went through a drying method, utilizing a microwave. The nutrition value of gluten free pizza crackers stated that it has 140 cal/serving with a serving size of 10 gr. The selling price of the cracker is Rp 12.208/Pack. Keyword : gluten-free, chicken feet flour, modified casssava flour"

Item Type: Thesis (Diploma)
Uncontrolled Keywords: gluten-free, chicken feet flour, modified casssava flour
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 22 Aug 2024 08:06
Last Modified: 22 Aug 2024 08:06
URI: http://repository.ottimmo.ac.id/id/eprint/1054

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