CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : THE UTILIZING OF LACTOFERMENTED PROCESS IN THE MAKING OF VEGETABLE KETCHUP FOR HEALTHIERCOIS

Florensia, Michelle (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : THE UTILIZING OF LACTOFERMENTED PROCESS IN THE MAKING OF VEGETABLE KETCHUP FOR HEALTHIERCOIS. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"Ketchup, a staple in many cusines, is traditionally made from tomato. This study utilizes lacto-fermented ingredients, mainly pineapple with carrot, Food Coloring, onion, champignon mushroom and garlic, as an alternative of tomato-based ketchup. Pineapple, fruit with high bromelain which helps or body to fight and inflammation also has a unique taste that makes it crucial in many recipes in culinary. Lacto-fermentation not only longer the shelf life of the ingredients, but also give additional nutritional value to the ingredients. The process involves lacto-fermentation process to make the pineapple ketchup. The lacto-fermentation process resulting pineapple ketchup has a tanginess that can be used as a substitute for traditional tomato ketchup that can be applied to various cuisines. The nutrition value of Pineapple Ketchup stated that it has 25 Cal/serving with a serving size of 10ml. In addition, the selling price of Pineapple Ketchup is Rp. 48,600/pcs. Keywords : Lactofermented Vegetable Ketchup, Health Benefits of Lactofermentation, Fermentation Process in Ketchup Production, Probiotic-rich Condiments

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Lactofermented Vegetable Ketchup, Health Benefits of Lactofermentation, Fermentation Process in Ketchup Production, Probiotic-rich Condiments
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 19 Sep 2024 04:30
Last Modified: 19 Sep 2024 04:30
URI: http://repository.ottimmo.ac.id/id/eprint/1097

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