@thesis{thesis,
		author={Anggraini  Widya},
		title ={CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : UTILIZATION OF BREADFRUIT, SOYA PASTE, AND OYSTER MUSHROOM AS THE INGREDIENTS FOR ANALOGUE MEAT APPLICATION TO DENDENG BALADO},
		year={2023},
		url={http://repository.ottimmo.ac.id/965/},
		abstract={"Analogue meat or alternative meat is a term regarding the imitation of conventional meat characteristics including texture (meat fiber, meat water content) and sensory appearance, color, and taste. Analogue meat as protein-based products is classified as (1) plant-based meat, which is generally soy, (2) fungal fermented meat (mycoprotein) as well as stem cell developments, namely (3) cell-based beef (in vitro or cultured meat), namely, cell-free meat (cell-based or in vitro) and cell- stem cell developments. The expansion of the analogue beef market is rapidly outpacing the demand of vegetarian consumers, with a growth rate of 7.9%/year. In the last two decades, A. altilis has been widely used as an alternative food and as a traditional medicine. Until now, in-depth studies on A. albilis are very limited, even though its potential as alternative food is very high. It is very safe for people who live a healthy life by reducing consumption of meat.
Keyword: Analogue meat, breadfruit, oyster mushroom, soybeans paste, dendeng balado"}
		}