CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF FROG MEAT TO MAKE POWDERED STOCK WITH ADDED EGG SHELLS POWDER

Theodore, Paskalis Melvern (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : UTILIZATION OF FROG MEAT TO MAKE POWDERED STOCK WITH ADDED EGG SHELLS POWDER. Diploma thesis, OTTIMMO INTERNATIONAL.

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Executive Summary.pdf
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Chapter 1.pdf
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Chapter 3.pdf
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Chapter 5.pdf
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Bibliography dan Appendix.pdf
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Abstract

"Frog meat Powdered Stock is made from Frog legs with added Egg shell powder, providing a healthy amount of calcium and protein. This product is processed using a low-temperature, slow-baking method to retain its nutrients while maintaining its natural flavors, making it suitable for daily use. This study introduces an innovative product rich in nutrients and flavor, celebrated for its delicious taste, fine powder texture, and versatile applications in culinary settings. The selling price of this product is Rp 6.500, - per pack, and each pack contains 35 calories. Keyword: Dehydrating, Frog Meat, Eggshell, Low fat"

Item Type: Thesis (Diploma)
Additional Information: 2274130010035
Uncontrolled Keywords: Dehydrating, Frog Meat, Eggshell, Low fat"
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 09 Oct 2024 02:36
Last Modified: 09 Oct 2024 02:36
URI: http://repository.ottimmo.ac.id/id/eprint/1117

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