CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT NUTRIENT-PACKED PUMPKIN PROTEIN BAR HIGH IN PROTEIN, FIBER, AND MINERALS WITH SUPER SEEDS AND NATURAL SWEETENERS

JOCELYN, ELSIE (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT NUTRIENT-PACKED PUMPKIN PROTEIN BAR HIGH IN PROTEIN, FIBER, AND MINERALS WITH SUPER SEEDS AND NATURAL SWEETENERS. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

A nutrient-dense pumpkin protein bar was developed to meet the demand for health, functional snacks. The product combines pumpkin, soybeans, chia seeds, pumpkin seeds, dates, and honey to deliver a balanced source of plant-based protein, dietary fiber, and essential micronutrients. Unlike conventional protein bars that rely on artificial additives for animal-derived ingredients, this formulation offers a clean-label alternative made from natural, minimally processed components. Pumpkin, a commonly underutilized ingredients, serves as the primary base and contributes to sustainability by reducing food waste. Sensory evaluation showed a moderately sweet taste, appealing aroma, and chewy texture, with structural improvements achieved through ingredients ratio optimization. The final product contains approximately 226 calories and 15 grams of protein per 55g serving. With a projected selling price of Rp13,000 per bar, the product demonstrates both nutritional value and strong market potential for health-conscious consumers. Keywords: Pumpkin, Protein bar, Plant-based, Functional food, Natural sweeteners

Item Type:

Thesis (Diploma)

Contributors:

Contribution	Contributors	Email
Thesis advisor	ADHIANATA, S.TP., M.Sc., HENI	UNSPECIFIED
Reviewer	SULISTIYA, S TP., M.Sc, ELMA	UNSPECIFIED
Reviewer	HARTAN, A.Md. Par., JESSICA	UNSPECIFIED

Additional Information:

2374130010048

Uncontrolled Keywords:

Pumpkin, Protein bar, Plant-based, Functional food, Natural sweeteners

Subjects:

T Technology > TX Home economics

Depositing User:

Herlina Eka Rosita

Date Deposited:

13 Nov 2025 02:43

Last Modified:

13 Nov 2025 02:43

URI:

http://repository.ottimmo.ac.id/id/eprint/1331

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