RESEARCH AND DEVELOPMENT FINAL REPORT "Jackfruit Rags Rendang"
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Institusion
Akademi Kuliner dan Patiseri Ottimmo Internasional
Author
Tanamal, Caithlyn Lilyanne
Subject
TX Home economics
Datestamp
2023-01-02 04:41:37
Abstract :
Jackfruit rags rendang in a vegan friendly substitute for the usual rendang that we see that uses meat. It uses a new mock meat that utilizes one of the food waste produced by jackfruits. Despite being a food waste, jackfruit rags which make up to 25% of the fruit weight is rich in dietery fibers, carotenoids, and vitamin, such as ascorbic acid, thus the waste management of the jackfruit is not only to utilizises the discarded part of jackfruit but also to make a nutritious meat substitute. The process of making the jackfruit rags rendang consist of two main part which is making the mock meat out of jackfruit rags by partly drying and binding it with conjac flour then brasing it along with rendang?s spices and seasoning.
Jackfruit rags rendang in a vegan friendly substitute for the usual rendang that we see that uses meat. It uses a new mock meat that utilizes one of the food waste produced by jackfruits. Despite being a food waste, jackfruit rags which make up to 25% of the fruit weight is rich in dietery fibers, carotenoids, and vitamin, such as ascorbic acid, thus the waste management of the jackfruit is not only to utilizises the discarded part of jackfruit but also to make a nutritious meat substitute. The process of making the jackfruit rags rendang consist of two main part which is making the mock meat out of jackfruit rags by partly drying and binding it with conjac flour then brasing it along with rendang?s spices and seasoning.
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