KARTIKA, VENNA (2019) RESEARCH AND DEVELOPMENT FINAL PROJECT FERMENTED BEVERAGE ( Fermented beverage Made from Longan and Rambutan High in Fibers ). Diploma thesis, OTTIMMO INTERNATIONAL MASTERGOURMET ACADEMY.
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Abstract
Our fermented beverage is made from Dimocarpus longan and Nephelium lappaceum which is usually known as Longan and Rambutan Fruits. Many people are not aware of the potential value of our fermented beverage, also has a fairly high selling power and rich of nutrients compared to the other drinks. We try to make our fermented drinks from a mixture of longan and rambutan which is high in fiber. We introduce you to our alcoholic drinks. This product only uses high-quality ingredients, especially for our fermented drinks, because we choose only high-quality fruit that will be made into our products, this fact is our characteristic of our products. Not only that, we use yeast, sugar and also water for fermentating process. Utensils that we used are just Stove for the heat, knife, jar, scale, bowl, spoon, strainer, and sauce pan. when you make something fermented it would contain alcoholic because there any ethyl alcohol, or ethanol (CH3CH2OH) inside as an intoxicating agent. Our products will be packaged in premium glass bottles. We will start promoting our products in several beverage shops in Surabaya, some fine dining restaurants and through social media. The selling price will be Rp.99.900 / bottle , and for agents we selling Rp.89.900 / bottle and to promote our product we will have buy two get one free event to promote our product. Our target market is the upper middle class and upper class.
| Item Type: | Thesis (Diploma) | ||||||
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| Additional Information: | 1774130010015 | ||||||
| Uncontrolled Keywords: | FERMENTED BEVERAGE, FERMENTED PROCESS, UTILIZATION OF LONGAN FRUIT, UTILIZATION OF RAMBUTAN FRUIT | ||||||
| Subjects: | T Technology > TX Home economics | ||||||
| Depositing User: | Ms Nadya Oktavian Prahardi | ||||||
| Date Deposited: | 17 Mar 2021 05:22 | ||||||
| Last Modified: | 17 Mar 2021 05:22 | ||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/260 |
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