RESEARCH AND DEVELOPMENT FINAL PROJECT “Vita Jam” Utillization of Taro as raw ingredients on the making of high anthocyanin jam

ANGGADIJAYA, KEVIN ALEXANDER (2017) RESEARCH AND DEVELOPMENT FINAL PROJECT “Vita Jam” Utillization of Taro as raw ingredients on the making of high anthocyanin jam. Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.

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Abstract

Taro is the root of the taro plant, which is grown in semi-tropical and tropical climates all over the world. Taro is a healthy food but only a few people know the taro nutrition. Taro is nutritious, and is an excellent source of potassium, which is an essential mineral for many bodily functions. Taro also contain Vitamin A, C, E, Kalsium, Kalium, Calcium, Sugar, and Carbohydrate. Taro also contain B vitamins, as well as magnesium, manganese and copper. The writer choose purple sweet potato/taro because still few people can take the benefit from taro fruit and the writer want to introduce taro fruit to societi. So the writer want to take this adventage with make a new product from purple sweet potato/taro fruit. The writer will make a jam from the purple sweet potato/taro fruit, because jam its a simple product and jam can be consume by all ages start from young to old people. And jam can store for the long time.

Item Type: Thesis (Diploma)
Contributors:
ContributionContributorsEmail
Consultant to a projectPUSPITA WARDHANI STP.,M.SC, ASRIUNSPECIFIED
Additional Information: 1574130010005
Subjects: T Technology > TX Home economics
Depositing User: Ms Nadya Oktavian Prahardi
Date Deposited: 10 Mar 2020 04:06
Last Modified: 10 Mar 2020 04:06
URI: http://repository.ottimmo.ac.id/id/eprint/127

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