IRAWAN, BRYANT RENDY (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF JACKFRUIT SEEDS IN GRANOLA AS FUCTIONAL FOOD SOURCE. Diploma thesis, OTTIMMO INTERNATIONAL.
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Abstract
The utilization of jackfruit seeds as an alternative food ingredient remains limited, despite their considerable nutritional potential, including carbohydrates, protein, and dietary fiber. This study aims to develop a granola product using jackfruit seeds as part of an effort to diversify healthy and environmentally friendly food options. The granola production process involves boiling, drying, and then mixing the seeds with other granola ingredients such as oats, honey, and various seeds. Organoleptic tests showed that the jackfruit seed granola received positive responses from panelists in terms of taste, texture, and aroma. The nutritional content per serving (19 grams) of jackfruit seed granola includes approximately 15 grams of carbohydrates, 3 grams of protein, 1 gram of dietary fiber, and a total of 97 calories. In addition to being nutritious and practical as a single-serving snack, this product supports the zero-waste principle by utilizing jackfruit seed byproducts that have previously been underutilized. With a shelf life of 3–4 months, convenient packaging design, and an affordable selling price of IDR 7,500 per serving, jackfruit seed granola has strong potential as a healthy, marketable, and environmentally friendly snack alternative. Keywords: granola, jackfruit seeds, functional food, diversification, zero-waste
| Item Type: | Thesis (Diploma) | ||||||||||||
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| Additional Information: | 2374130010022 | ||||||||||||
| Uncontrolled Keywords: | granola, jackfruit seeds, functional food, diversification, zero-waste | ||||||||||||
| Subjects: | T Technology > TX Home economics | ||||||||||||
| Depositing User: | Herlina Eka Rosita | ||||||||||||
| Date Deposited: | 14 Nov 2025 03:08 | ||||||||||||
| Last Modified: | 14 Nov 2025 03:08 | ||||||||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/1340 |
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