CULINARY INNOVATION AND NEW PRODUCT : UTILIZATION OF KEPOK BANANA FLOUR AS A SUBSTITUTE FOR ALL PURPOSE FLOUR IN SNOW WHITE COOKIES

Hartanto, William Twinartha (2024) CULINARY INNOVATION AND NEW PRODUCT : UTILIZATION OF KEPOK BANANA FLOUR AS A SUBSTITUTE FOR ALL PURPOSE FLOUR IN SNOW WHITE COOKIES. Diploma thesis, OTTIMMO INTERNATIONAL.

[img] Text
Executive Summary.pdf
Download (449kB)
[img] Text
Chapter 1.pdf
Download (51kB)
[img] Text
Chapter 2.pdf
Download (200kB)
[img] Text
Chapter 3.pdf
Restricted to Registered users only
Download (49kB) | Request a copy
[img] Text
Chapter 4.pdf
Restricted to Registered users only
Download (288kB) | Request a copy
[img] Text
Chapter 5.pdf
Restricted to Registered users only
Download (38kB) | Request a copy
[img] Text
Bibliography dan Appendix.pdf
Download (1MB)

Abstract

"Cookies are a type of snack that is popular and known to many people, from children to adults. Snow white cookies are popular with many people because when bitten it tastes good, savory and cool on the tongue. Snow white cookies are made from a mixture of wheat flour, cornstarch, butter, powdered milk, powdered sugar, and egg yolks. But over the past decade, more and more people have been diagnosed with celiac disease, wheat allergies, and gluten intolerance. Therefore, this study made snow white cookies made from kepok banana flour as a substitute for wheat flour so that this cake can be intended for groups diagnosed with celiac disease, wheat allergies, and gluten intolerance. The result of the study showed that Panh Panh has good sight, even though, the texture was lacking. The nutrition value of Panh Panh stated that it has 140 kCal/serving with a serving size of 5 pcs. In addition, the selling price of Panh Panh is Rp. 72,000/jar. Keywords: Gluten free, Kepok banana flour, Snow white cookies"

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Gluten free, Kepok banana flour, Snow white cookies"
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 26 Aug 2024 05:00
Last Modified: 26 Aug 2024 05:00
URI: http://repository.ottimmo.ac.id/id/eprint/1058

Actions (login required)

View Item View Item