SUTANTO, THERESYA AGUSTIN (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF VEGETABLE PEELS FOR CEREAL. Diploma thesis, OTTIMMO INTERNATIONAL.
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Abstract
Food waste, particularly from vegetable peels, remains a significant challenge in food processing industries. However, these by-products—such as carrot peels, potato peels, and sweet potato peels—contain high levels of dietary fiber, antioxidants, and essential nutrients. This study aims to develop a gluten-free cereal product utilizing vegetable peels as the primary ingredient, combined with almond flour and oats, to create a functional, health-oriented food item. The production process includes dehydration, grinding, mixing with natural sweeteners like palm sugar, and baking. Sensory evaluation was conducted to assess the product’s acceptance in terms of appearance, aroma, texture, taste, and overall preference. Results showed a positive response from panelists, indicating that vegetable peels can be effectively incorporated into a nutritious, sustainable cereal product. Additionally, the cereal’s low glycemic index and gluten-free formulation make it suitable for individuals with dietary restrictions. This innovation promotes food waste reduction while contributing to the development of value-added food products. This product has 6,97 calories and for the price is Rp 22,000 for one packaging Keywords : Vegetable Peels, Gluten-Free Cereal, Food Waste Utilization, Dietary Fiber
| Item Type: | Thesis (Diploma) | ||||||||||||
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| Additional Information: | 2374130010006 | ||||||||||||
| Uncontrolled Keywords: | Vegetable Peels, Gluten-Free Cereal, Food Waste Utilization, Dietary Fiber | ||||||||||||
| Subjects: | T Technology > TX Home economics | ||||||||||||
| Depositing User: | Herlina Eka Rosita | ||||||||||||
| Date Deposited: | 11 Nov 2025 03:11 | ||||||||||||
| Last Modified: | 11 Nov 2025 03:11 | ||||||||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/1318 |
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