CULINARY INNOVATION AND NEW PRODUCT : DEVELOPMENT REPORT UTILIZATION OF CHICKEN BREAST, PUMPKIN SEEDS, EDAMAME, AND TEMPEH IN MAKING SAVORY PROTEIN BAR

Wang, Nelsen Alex (2024) CULINARY INNOVATION AND NEW PRODUCT : DEVELOPMENT REPORT UTILIZATION OF CHICKEN BREAST, PUMPKIN SEEDS, EDAMAME, AND TEMPEH IN MAKING SAVORY PROTEIN BAR. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"This research focuses on the development and optimization of a savory protein bar made with chicken breast, pumpkin seeds, edamame, and tempeh. Sensory testing revealed that while the protein bar has a favorable taste, its texture requires improvement. The initial texture issues were attributed to moisture content and dehydration processes, leading to dryness or toughness. Utilizing an air fryer significantly enhanced the texture, making the bar crispier. The study also emphasizes the importance of effective packaging. A standing pouch with a ziplock was identified as the optimal packaging solution, protecting the bar from external contaminants, moisture, and air, thereby maintaining its freshness and nutritional value. Each 24-gram serving of the protein bar contains 120 calories and 13 grams of protein, supporting muscle development and recovery. Suggestions for further research include exploring alternative drying methods or ingredients that do not damage the texture, optimizing air frying conditions, adding natural preservatives, conducting extensive consumer preference studies, and investigating eco-friendly packaging materials. These efforts aim to develop a superior, healthful, and appealing savory protein bar for health-conscious consumers. Rp 32,500/pack as the selling price of 145g of savory protein bar. Keywords: chicken breast, savory protein bar."

Item Type: Thesis (Diploma)
Uncontrolled Keywords: chicken breast, savory protein bar
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 26 Aug 2024 04:32
Last Modified: 26 Aug 2024 04:32
URI: http://repository.ottimmo.ac.id/id/eprint/1056

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