CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT MUNG BEAN FLOUR AS THE MAIN INGREDIENT FOR MAKING HIGH PROTEIN AND HIGH MINERAL SNAKEHEAD FISH CRACKERS

OENTORO, EMMANUELLA MICHELLE ANDREA (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT MUNG BEAN FLOUR AS THE MAIN INGREDIENT FOR MAKING HIGH PROTEIN AND HIGH MINERAL SNAKEHEAD FISH CRACKERS. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

Mung bean and snakehead fish crackers are made from mung bean flour and ground snakehead fish, steamed, sun-dried, and fried to achieve a light and crispy texture. This product provides a healthier alternative to traditional crackers, which are frequently low in nutrients and high in fat, by combining animal-based protein from snakehead fish with plant-based protein from mung beans. Both ingredients are rich in essential nutrients such as fiber, amino acids, and minerals like potassium and iron. The result of this study showed that the crackers received positive feedback in terms of appearance, taste, and texture, with a score of 211 out of 250 in sensory testing. The use of proper steaming and drying methods helped retain nutrients and improve texture. Nutritional analysis revealed that each serving (around 10 pieces or 20 grams) contains 50 kcal, 3.35 grams of protein, and 10.36grams of carbohydrates. In addition, the selling price of mung bean and snakehead fish crackers is Rp37,000 per pack. Keywords: Crackers, Frying, Mung bean, Snakehead fish, High-protein snack, High in mineral

Item Type:

Thesis (Diploma)

Contributors:

Contribution	Contributors	Email
Thesis advisor	HABSARI,S.T., M.T., WINDI	UNSPECIFIED
Reviewer	ADHIANATA, S.TP., M.Sc., HENI	UNSPECIFIED
Reviewer	ISKANDAR, S.S., RYAN YEREMIA	UNSPECIFIED

Additional Information:

2374130010011

Uncontrolled Keywords:

Crackers, Frying, Mung bean, Snakehead fish, High-protein snack, High in mineral

Subjects:

T Technology > TX Home economics

Depositing User:

Herlina Eka Rosita

Date Deposited:

29 Oct 2025 10:33

Last Modified:

29 Oct 2025 10:33

URI:

http://repository.ottimmo.ac.id/id/eprint/1311

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