RESEARCH AND DEVELOPMENT FINAL REPORT "Gluten Free Ravioli with Balinese Basegenep Sauce"

Salim, Jason Ricardo (2022) RESEARCH AND DEVELOPMENT FINAL REPORT "Gluten Free Ravioli with Balinese Basegenep Sauce". Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.

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Abstract

Currently, there are still not many food products that still use wheat flour as the main ingredient in their manufacture. The use of a lot of wheat flour makes wheat imports higher. Indonesia basically has an abundant source of raw materials for making flour. One of them is corn, corn is an important food crop whose production continues to increase. In addition to imports that continue to increase, currently there are not many gluten free food products and they are foreign to people's lives. That's why we present ravioli pasta products with Indonesian flavors. This product is certainly safe for people with celiac disease and this product is high in fiber and antioxidants. This product can also be consumed by people who use Lacto Ovo Vegetarian as a lifestyle. This product will be sold frozen or frozen. Where each product contains 10 pcs of ravioli and is equipped with seasonings. This product will be sold for IDR 42.000 and can be purchased through e-commerce, supermarkets. It may sound difficult to introduce a healthy lifestyle to the public. However, I believe there is still an opportunity to introduce and develop this product to the public. Not only promoting veganism, gluten free life but can slowly change the lifestyle of Indonesian people to be healthier.

Item Type: Monograph (Technical Report)
Contributors:
ContributionContributorsEmail
UNSPECIFIEDSari, S.T., M.Sc., Novi Indah PermataUNSPECIFIED
Subjects: T Technology > TX Home economics
Depositing User: Ms Nadya Oktavian Prahardi
Date Deposited: 27 Oct 2022 08:06
Last Modified: 27 Oct 2022 08:06
URI: http://repository.ottimmo.ac.id/id/eprint/184

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