CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF KELUWIH FRUIT FOR CHICKEN NOODLES USING THE DRYING METHOD

Dewi, Rossa Permata (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF KELUWIH FRUIT FOR CHICKEN NOODLES USING THE DRYING METHOD. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"Noodles are a popular food in Indonesia. In Indonesia, noodles are also considered a staple food that is loved by people of all ages and commonly served in various ways in daily menus. However, it turns out that for some individuals, the gluten contained in wheat flour in noodles can cause certain reactions. Therefore, the demand for gluten-free products is increasing, for example, replacing wheat flour with coconut flour. Keluwih fruit can be used as an ingredient in food diversification. Keluwih flour was chosen because it has a fairly high nutritional value, namely it contains carbohydrates which can replace the carbohydrate content found in wheat flour. These Chicken keluwih noodles are served dry with the typical sprinkled with fried onions and scallions with a side dish of chicken toppings. However, there is a bitter taste in the keluwih noodles because the keluwih flour contains tannins in it. Keluwih fruit is a natural resource originating from Indonesia. Therefore, Chicken Keluwih Noodle is one of the innovative products and makes keluwih flour as an alternative to utilizing keluwih fruit as a local Indonesian resource. Keywords: Wonton Keluwih Noodle, Keluwih, Keluwih flour"

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Wonton Keluwih Noodle, Keluwih, Keluwih flour
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 29 Aug 2023 10:36
Last Modified: 19 Jun 2024 04:12
URI: http://repository.ottimmo.ac.id/id/eprint/902

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