@thesis{thesis,
		author={CYNTHIA  VIVIANA},
		title ={RESEARCH AND DEVELOPMENT FINAL PROJECT
“BONEBON”
(High Calcium Flavor Enhancer from Tuna Fish Bones)},
		year={2019},
		url={http://repository.ottimmo.ac.id/279/},
		abstract={Bonebon is a product of flavor enhancer that made of tuna fish bones. The
amount of tuna in Indonesia is very abundant and cause a large amount of fish bone
waste. This is become the reason why the author use tuna fish bones as Bonebon?s
main ingredient for reducing waste in Indonesia.
Bonebon also has a lot of benefits in health condition. One of its health
benefit is its high calcium content. Calcium is important to human body to keep
healthy bones and teeth. Bonebon is made from natural ingredients and don?t
contain any MSG or other industrial processes. Bonebon as a flavor enhancer makes
food become delicious because of the natural glutamate contained in the
ingredients.
There will be 5 types of processing Bonebon. First is the blanching process
where all the fish bones are blanched to remove extra blood in the bones. Second is
the cooking process. All ingredients are cooked in a pressure cooker to soften the
fish bones and also produce delectable fish broth to be absorbed by the fish bones.
Third is the drying process with sun heat where the fish bones will be sun-dried for
three times to make sure the bones is fully dried out. Fourth is the grinding process
with a blender to result in a powder form. And the last process is the packaging
process.
Bonebon will be packed in a PET packaging bottle. In each pack there will
be 40 grams of Bonebon. Bonebon will be sold for IDR 20,000/pack.}
		}