HOLDEN, EVELYN PRICILIA (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT ULITIZATION OF SOYBEANS, PEANUTS, MUNG BEANS AS MAIN INGREDIENT FOR MAKING SNACK BAR". Diploma thesis, OTTIMMO INTERNATIONAL.
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Abstract
Tempeh is a traditional Indonesian fermented food commonly made from soybeans, widely recognized as a nutritious and digestible plant-based protein source. Fermentation using Rhizopus oligosporus enhances its nutritional value by reducing antinutritional compounds and producing functional bioactive components. This study explores the development of a tempeh-based snack bar using a combination of three legumes soybeans, peanuts, and mung beans as the main ingredients. These legumes were fermented, combined with oat, dark chocolate, egg white, and coconut sugar, and then baked at 175°C for 15–20 minutes to produce a practical and shelf-stable functional snack. Each serving weighs 40 grams and provides 141.5 kcal of energy. The product is preservative- free and packaged using laminated material consisting of aluminum foil, polyethylene (PE), and litho paper, offering adequate protection against moisture and microbial contamination. Based on its characteristics, the snack bar has an estimated shelf life of 1–2 weeks at air-conditioned room temperature (±25°C) and up to ±1 month if stored in refrigeration (4–10°C). With a selling price of Rp8,000 per bar, this product presents a healthy and accessible option for modern consumers seeking convenient snacks made from natural, locally sourced ingredients. This innovation supports the rising demand for plant-based functional foods and contributes to sustainable food diversification using Indonesia’s traditional fermented products. Keywords: tempeh, fermentation, soybeans, peanuts, mung beans, snack bar.
| Item Type: | Thesis (Diploma) | ||||||||||||
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| Additional Information: | 2374130010031 | ||||||||||||
| Uncontrolled Keywords: | tempeh, fermentation, soybeans, peanuts, mung beans, snack bar | ||||||||||||
| Subjects: | T Technology > TX Home economics | ||||||||||||
| Depositing User: | Herlina Eka Rosita | ||||||||||||
| Date Deposited: | 10 Nov 2025 10:15 | ||||||||||||
| Last Modified: | 10 Nov 2025 10:15 | ||||||||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/1312 |
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