CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : CRAB SHELL-BASED BROTH POWDER AS A SEASONING PRODUCT USING DEHYDRATION METHOD
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Institusion

Akademi Kuliner dan Patiseri Ottimmo Internasional

Author

Anggono, Natasha Cecillia

Subject

TX Home economics 

Datestamp

2024-06-27 03:47:24 

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" 

File :
RnD Final 2.0_Executive_Summary - Natasha Cecillia.pdf
RnD Final 2.0_Chapter1 - Natasha Cecillia.pdf
RnD Final 2.0_Chapter2 - Natasha Cecillia.pdf
RnD Final 2.0_Chapter3 - Natasha Cecillia.pdf
RnD Final 2.0_Chapter4 - Natasha Cecillia.pdf
RnD Final 2.0_Chapter5 - Natasha Cecillia.pdf
RnD Final 2.0_Bibliography - Natasha Cecillia.pdf