KALE, SHANNON MARILYN (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF PUMPKIN SEEDS AS A MILK SUBSTITUTE IN MAKING LACTOSE-FREE ICE CREAM. Diploma thesis, OTTIMMO INTERNATIONAL.
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Abstract
The innovation of using pumpkin seeds as a milk substitute in making lactose-free ice cream aims to provide a healthier alternative for individuals with lactose intolerance. The production process involves several steps, such as extracting the pumpkin seeds into milk, combining with the custard base, and freezing it without the use of an ice cream machine. Sensory evaluation by the panelists showed positive feedback particularly in taste and aroma, although a slightly grainy texture was noted due to the manual stirring, but it does not affect the overall score. The product has an estimated shelf life up to 6 months when it stored consistently at -18⁰C and away from strong odors. Nutritional analysis revealed that each serving of pumpkin seeds ice cream (50 grams), contains 150 calories, 4 grams of protein, 18 grams of carbohydrates, and 3 grams of dietary fibers. The selling price of pumpkin seeds milk ice cream is Rp40.000/pack. Overall, pumpkin seeds milk ice cream shows a promising potential as an alternative option for individuals with lactose intolerance. Keywords: Pumpkin seeds milk, lactose-free Ice cream, lactose intolerance
| Item Type: | Thesis (Diploma) | ||||||||||||
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| Additional Information: | 2374130010039 | ||||||||||||
| Uncontrolled Keywords: | Pumpkin seeds milk, lactose-free Ice cream, lactose intolerance | ||||||||||||
| Subjects: | T Technology > TX Home economics | ||||||||||||
| Depositing User: | Herlina Eka Rosita | ||||||||||||
| Date Deposited: | 12 Nov 2025 03:07 | ||||||||||||
| Last Modified: | 13 Nov 2025 02:28 | ||||||||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/1324 |
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