CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : PEANUT TEMPEH MILK AS AN ALTERNATIVE DRINK FOR LACTOSE INTOLERANCE

Souisa, Yeni (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : PEANUT TEMPEH MILK AS AN ALTERNATIVE DRINK FOR LACTOSE INTOLERANCE. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

Tempeh, a traditional Indonesian food produced from fermented soybeans or several other ingredients. This fermentation uses microorganisms such as Rhizopus mold, which changes the chemical composition of soybean seeds into food that is more easily digested and has better nutritional quality. The texture of tempeh is also compact because of the mold mycelia that connect the soybean seeds. The production process of peanut tempeh milk encompasses several essential steps, including soaking, boiling, fermenting, steaming, blending, straining, and cooking the ingredients to achieve the desired consistency and flavor profile. The distinctive aroma and taste of tempeh is formed due to the degradation of the components in tempeh during the fermentation process. Since normal tempeh or soymilk is already lactose free for this exploration, peanut tempeh emerges as a highly nutritious and easily digestible beverage option that caters specifically to the needs of those with lactose intolerance, offering a promising alternative to conventional dairy-based drinks. The resulting product is rich and thick milk with a distinctive taste and meets nutritional needs. The utilization of specific ingredients, tools, and adherence to precise processing methods are crucial in maintaining the quality and safety standards of the peanut tempeh milk. Peanut Tempeh Milk has a fairly good shelf life and can be stored under the right conditions to maintain its quality. In addition, the cost analysis carried out includes the costs of raw materials, packaging and total costs, with a selling price of IDR 10,000 which ensures an appropriate and economical profit margin. Keyword : Alternative beverage, Lactose intolerance, Nutritious, Peanut tempeh milk, Tempeh.

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Alternative beverage, Lactose intolerance, Nutritious, Peanut tempeh milk, Tempeh.
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 03 Sep 2024 07:26
Last Modified: 03 Sep 2024 07:26
URI: http://repository.ottimmo.ac.id/id/eprint/1062

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