CULINARY INNOVATION AND NEW DEVELOPMENT REPORT : THE UTILIZATION OF PURPLE POTATO FOR SUBTITUTE OF RICE FLOUR THE MAKING OF RICE NOODELS

Onasis, Matthew Alvero (2024) CULINARY INNOVATION AND NEW DEVELOPMENT REPORT : THE UTILIZATION OF PURPLE POTATO FOR SUBTITUTE OF RICE FLOUR THE MAKING OF RICE NOODELS. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"Purple sweet potato noodles are a culinary innovation that combines traditional flavors with the high nutritional value of purple sweet potatoes. This research aims to explore the potential of purple sweet potato noodles as an alternative purple sweet potato-based food that can produce delicious, nutritious, and gluten-free products. The research methodology involves experimentation in recipe development, organoleptic analysis, and evaluation of the nutritional content of purple sweet potato noodle products. The research findings indicate that purple sweet potato noodles have a chewy texture and distinctive flavor, while being rich in fiber, antioxidants, and other essential nutrients crucial for health. These findings highlight the significant potential of purple sweet potato noodles as a healthy food alternative that can enrich local culinary diversity and increase purple sweet potato consumption within communities. Thus, this research makes a positive contribution to the development of sustainable local culinary innovations and supports efforts to promote health through balanced dietary patterns. Keyword : kwetiaw, ubi ungu, healthy

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Kwetiaw, Ubi Ungu, Healthy
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 19 Sep 2024 04:03
Last Modified: 19 Sep 2024 04:03
URI: http://repository.ottimmo.ac.id/id/eprint/1094

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