CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : THE INNOVATION OF THAI GREEN CURRY SEASONED SALT USING TAILS PASTE

Abyan, Syafiq (2024) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT : THE INNOVATION OF THAI GREEN CURRY SEASONED SALT USING TAILS PASTE. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

This Research explores the creation of a unique thai green curry powder that incorporates duck paste made from duck tails, aiming to reduce food waste and promote sustainability, Traditionally, thai green curry uses shrimp paste, but in this study, we replace it with duck paste, utilizing duck tails that are often discarded. This approach not only helps reduce waste but also maintains the authentic flavor of the curry. By turning the curry into powder form, we aim to extend its shelf life. Through a series of experiments, including taste tests and nutritional analyzes, we investigate how these changes affect the taste, aroma, texture, and shelf stability of the curry. Preliminary results indicate that using duck paste preserves the essential flavors of thai green curry while offering new way to use ingredients efficiently. The final product, thai green curry seasoned salt, can be used for marinating or as a finishing touch to enhance flavor and aroma. This research introduces a new concept to Indonesian cuisine, where seasoned salt is not widely known. Our findings provide valuable insights into ingredient selection and product innovation in the culinary and food preservation industries. Keywords: Duck Tails, Dehydrate, Thai Green Curry Seasoned Salt

Item Type: Thesis (Diploma)
Additional Information: 2274130010068
Uncontrolled Keywords: Duck Tails, Dehydrate, Thai Green Curry Seasoned Salt
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 04 Nov 2024 04:40
Last Modified: 04 Nov 2024 04:40
URI: http://repository.ottimmo.ac.id/id/eprint/1127

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