CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF KING OYSTER MUSHROOM, FISH BONES, AND FINS AS MEAT REPLACEMENT IN MEAT FLOSS

Garendi, Meiliani Amaya (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF KING OYSTER MUSHROOM, FISH BONES, AND FINS AS MEAT REPLACEMENT IN MEAT FLOSS. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"The genus Pleurotus (Oyster mushroom) belongs to the family Agaricales .It is an important species because of its excellence in cap and stem consistency, very long shelf life as well as acting as a massive source for a wide range of bioactive compounds than any other oyster mushroom. This study aims to make a unique and nutritious product in the shape of mushroom floss with Fishbone powder that added more nutrient to the mushroom that is already full of nutrition as well, with the high calcium that could be nutritious for everyone, and with amino acids that is beneficial for preventing degenerative diseases such as coronary heart disease, high blood pressure, stroke, and cancer. Future research and development are recommended for this mushroom floss to make it lower in salt and oil while still maintaining a similar or enjoyable taste. Keyword: Oyster Mushroom, Fishbone Powder"

Item Type: Thesis (Diploma)
Additional Information: 2274130010023
Uncontrolled Keywords: Oyster Mushroom, Fishbone Powder
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 09 Oct 2024 02:28
Last Modified: 09 Oct 2024 02:28
URI: http://repository.ottimmo.ac.id/id/eprint/1116

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