CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Lotus Seed Tempeh As Ingredient For Making Stick Crackers Using Drying Method

Natari, Felicia Ruth (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Lotus Seed Tempeh As Ingredient For Making Stick Crackers Using Drying Method. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"Tempe is one of Indonesian’s most popular fermentation food and it is easy to find in market place. The main ingredient for making tempeh is soybeans, and the fermentation process takes about a minimum of one day until the beans are perfectly set. For making tempeh, make sure the ingredient and the utensils we use are clean and also perfectly cooked, if not the beans will fail. In Indonesia, the popular prossed tempeh is tempeh chips, which are the raw tempeh thinly sliced, seasoned, and coated with flour and then fried until crispy. Lotus seeds are the replacement ingredients for soybeans for making tempeh. The lotus seeds and soybeans have similar textures after cooking. For the fermentation, the tempeh yeast which should be mixed with rice flour, will be replaced with mocaf flour (cassava flour) to keep the product categorized as a gluten-free food. In the developed era, food processing is classified as healty and suitable for consumption, even if some people are on diet or do not consume gluten. Lotus seeds tempeh can be processed into a delicious, healty snack and also classified as glutten-free snack. The method that used when making this crackers is drying method. Keyword: Lotus seeds tempeh, crackers, drying method."

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Lotus seeds tempeh, crackers, drying method.
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 28 Aug 2023 10:52
Last Modified: 19 Jun 2024 03:08
URI: http://repository.ottimmo.ac.id/id/eprint/898

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