CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF CANNA STARCH AS A SUBTITUTE FOR WHEAT FLOUR IN MANUFACTURING HIGH PROTEIN BISCUIT WITH ADDITION OF SHRIMP SHELLS

Putri, Nadhira Amalia (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF CANNA STARCH AS A SUBTITUTE FOR WHEAT FLOUR IN MANUFACTURING HIGH PROTEIN BISCUIT WITH ADDITION OF SHRIMP SHELLS. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"Snacking is a habit that people of all ages like to do especially children, in fact children prefer snacking and often skip their meals at home. However, children’s dietary habit greatly influences their nutritional status because optimal nutrition and a good dietary habit will support and maintain children’s health. This is related to the level of cases of children nutrition problems in Indonesia which is quite high. This is what underlies the study of making “Mitibits”, a high-protein biscuits by utilizing local food sources, namely canna starch as a substitute for wheat flour, as well as utilizing shrimp shell which is also the main ingredient. This biscuit can be enjoyed by all ages, but it is intended for children with malnutrition case and children with special needs. The high-protein biscuit is processed through a baking process at a low temperature so that its nutritional content is maintained. Mitibits contained 168 Cal/serving with a serving size of 12 g, and sold at a price of Rp. 10,500/pack. Keyword : Biscuit, Canna starch, High-protein, Shrimp shells "

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Biscuit, Canna starch, High-protein, Shrimp shells
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 05 Sep 2024 09:44
Last Modified: 05 Sep 2024 09:44
URI: http://repository.ottimmo.ac.id/id/eprint/1069

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