RESEARCH AND DEVELOPMENT FINAL PROJECT "Seluang Fish Soy Sauce"

Thiara, Cecilia (2022) RESEARCH AND DEVELOPMENT FINAL PROJECT "Seluang Fish Soy Sauce". Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

As time goes by, many people have realized how important the flavoring ingredients used in food are. My goal in making this product is to make soy sauce that is healthier and safer for daily use. Seluang fish soy sauce is made through a fermentation process and then re-cooked using aromatics to remove the fishy smell. Seluang fish soy sauce is made from fresh seluang fish which is fermented with low sodium salt. This seluang fish soy sauce is fermented for 1-2 weeks. Consuming seluang fish is very good to help reduce the risk of heart disease and maintain brain health. Seluang fish itself has nutritional values; seluang fish contains water, ash, protein, fat, Fe, Cu, and Zn. Seluang fish also contain fatty acids Oleic (Omega 9), Palmitic, Stearate, Palmitoleate, Lauric, Myristic, and EPA Acis Eicosapentanoate (Omega 3). Seluang fish also contain 14 types of amino acids. We try to take the opportunity and become a pioneer and be ready to join and compete with the market. Seluang fish soy sauce is produce in glass bottle of 120 ml with the selling price Rp44.000. Our target markets are teenager to adults with the age range of 18-50 years old. With the specific of people who are working in culinary industry, but this product also can be used by housewives who are used to cook daily meals.

Item Type:

Thesis (Diploma)

Contributors:

Contribution	Contributors	Email
UNSPECIFIED	Hadiwirawan, A.Md. Par., Gilbert Yanuar	UNSPECIFIED

Uncontrolled Keywords:

Seluang Fish, Soy Sauce.

Subjects:

T Technology > TX Home economics

Depositing User:

Ms Nadya Oktavian Prahardi

Date Deposited:

03 Jan 2023 09:02

Last Modified:

03 Jan 2023 09:02

URI:

http://repository.ottimmo.ac.id/id/eprint/818

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