@thesis{thesis,
		author={Anggono  Natasha Cecillia},
		title ={CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : CRAB SHELL-BASED BROTH POWDER AS A SEASONING PRODUCT USING DEHYDRATION METHOD},
		year={2023},
		url={http://repository.ottimmo.ac.id/871/},
		abstract={"Crab shells are abundant and frequently wasted, despite the fact that crab shells have numerous uses, particularly in the culinary area. Crab shell is high in nutrients and has a strong enough crab flavour to be used as a flavour enhancer in broth powder.
The powdered broth on the market contains MSG, which not everybody consumes. Processing crab shells into powdered broth not only offers a unique flavour innovation, but it also creates a healthier powdered broth free of MSG and preservatives. The dehydration method is employed to remove moisture from the powder, resulting in a shelf-stable product.
Keywords: Crab shell, Broth powder, Dehydration"}
		}