MULYANTO, INDRA PRASETYA (2020) RESEARCH AND DEVELOPMENT KEJU SUSU ALMOND ( MONJU). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.
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Abstract
Food is a necessity that is used by all people in meeting the substances in the body. To fill the nutrition, prevent illness, and to fulfill the energy for our activities. Therefore, it is important to always maintain the nutrients that we consume every day, dairy product is one of the foods that we need. Nowadays, dairy product born in a variety of types and ingredients. There are milk, goat milk, yoghurt, cream, butter, and cheese. But, in fact 75% of adults in the world are lactose intolerant or allergic to lactose found in milk. So, this research and development gives innovation to new kind of variants in the dairy products. For vegetarian people, good food is not necessarily healthy. The most fatal thing is to disrupt their digestion, their health, and body shape. Certainly, they want to keep eating vegetable, even in the selection of dairy products. By looking at this opportunity, we took the innovation to make dairy product for vegans or the allergies sufferers that is almond cheese. Because they are prohibited to consuming protein from animals. However, we have a new innovation by replacing milk protein with almond protein in the contents of our cheese product "Monju" and there is almond cheese which can enjoyed by vegans and the people who has an allergy.
| Item Type: | Thesis (Diploma) | ||||||
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| Additional Information: | 1874130010070 | ||||||
| Uncontrolled Keywords: | KEJU SUSU ALMOND, RESEARCH AND DEVELOPMENT | ||||||
| Subjects: | T Technology > TX Home economics | ||||||
| Depositing User: | Ms Nadya Oktavian Prahardi | ||||||
| Date Deposited: | 13 Oct 2020 06:05 | ||||||
| Last Modified: | 16 Oct 2020 03:33 | ||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/197 |
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