• Pengaruh Konsentrasi Cascara Kopi Arabika Kering dan Konsentrasi Karagenan terhadap Mutu Minuman Jeli Cascara Kopi 

  Rynox, Irvine (Universitas Sumatera Utara, 2025)

  The purpose of this study was to determine the effect of cascara concentration and carrageenan concentration as well as the interaction between the two on the sensory and chemical characteristics of coffee cascara jelly ...

• Pengaruh Perbandingan Sari Buah Malaka (Phyllanthus Emblica L.) dengan Sari Kulit Buah Naga Merah (Hylocereus Polyrhizus) dan Lama Pemasakan terhadap Mutu Selai Buah Malaka 

  Harahap, Seri Rahmadani (Universitas Sumatera Utara, 2025)

  This study was conducted to determine the effect of the ratio of malacca fruit juice with red dragon fruit skin juice and cooking time on the quality of malacca fruit jam. This research was conducted at the Laboratory of ...

• Penentuan Konsentrasi Bubuk Kulit Kopi Arabika (Coffea arabica) dan Karagenan yang Optimum pada Pembuatan Boba 

  Tasya, Nanda Dwi (Universitas Sumatera Utara, 2025)

  This research was conducted to determine the effect of arabica coffee husk powder concentration and carrageenan concentration, as well as their interaction, to produce boba of the best quality. The study used Response ...

• Pengaruh Perbandingan Sari Lidah Buaya (Aloe vera L.) dengan Sari Jeruk (Citrus sinensis L.) dan Penambahan Ekstrak Bunga Rosella (Hibiscus sabdariffa L.) terhadap Mutu Minuman Lidah Buaya Berkarbonasi 

  Yolanda, Viza Safira (Universitas Sumatera Utara, 2025)

  The Effect of Aloe Vera (Aloe vera L.) Juice and Orange (Citrus sinensis L.) Juice Ratio and the Addition of Roselle Flower Extract (Hibiscus sabdariffa L.) on the Quality of Carbonated Aloe Vera Beverage (Supervised ...

• Formulasi Sari Batang Kecombrang (Etlingera elatior), Sari Batang Tebu (Saccharum officinarum), dan Sari Kulit Buah Naga terhadap Karakteristik Mutu Minuman Fungsional 

  Ginting, Gika Emmanuella (Universitas Sumatera Utara, 2025)

  This research was conducted to determine the effect of the ratio between torch ginger stem juice and sugarcane stem juice, along with the addition of dragon fruit peel juice, on the quality characteristics of a functional ...

• Karakteristik Fisikokimia Fruit Leather Stroberi Varietas Lokal Berastagi dengan Penambahan Pisang Siberas dan Perbandingan Gum Arab 

  Abdillah, Zulfaqar (Universitas Sumatera Utara, 2025)

  Zulfaqar Abdillah: Physicochemical Characteristics of Fruit Leather Strawberries of Berastagi Local Variety with the Addition of Siberas Bananas and Comparison of Arabic Gum, supervised by Nauas D.M Romauli and Terip ...

• Pengaruh Perbandingan Bubur Buah Kundur (Benincasa hispida) dengan Bubur Buah Mangga Udang (Mangifera indica L.) dan Suhu Pengeringan Terhadap Karakteristik Mutu Fruit Leather Buah Kundur 

  Ilham, Rizka Nanda Syavira (Universitas Sumatera Utara, 2025)

  This research was conducted to determine the effect of kundur fruit puree and mango fruit puree ratio and drying temperature on the quality characteristics of kundur fruit leather. This research used a factorial completely ...

• Pengaruh Perbandingan Sari Buah Belimbing Madu (Averrhoa carambola L.) dengan VCO (Virgin Coconut Oil) Dan Konsentrasi Gum Arab Terhadap Mutu Minuman Emulsi, 

  Sari, Yuli Dwita (Universitas Sumatera Utara, 2025)

  This study was conducted to determine the effect of the ratio of honey starfruit juice (Averrhoa carambola L.) with VCO (Virgin Coconut Oil) and arabic gum concentration on the quality of emulsion drinks. This research ...

• Pengaruh Konsentrasi Sorbitol dan Perbandingan Sari Buah Pedada dengan Sari Albedo Semangka Terhadap Karakteristik Sirup Albedo Semangka 

  Nurliza Syarial, Ayu (Universitas Sumatera Utara, 2025)

  High sucrose will cause tooth decay so other alternatives are needed to prevent it. Watermelon albedo is the white skin of watermelon, usually used as waste because it is rarely consumed. Pedada is a fruit of mangrove ...

• Karakteristik Mutu Selai Jambu Biji Merah (Psidium Guajava L) Dengan Penambahan Sari Kulit Buah Naga Merah (Hylocereus Polyrhizus) Dan Variasi Suhu Pemasakan Yang Berbeda 

  Marsella, Anis (Universitas Sumatera Utara, 2025)

  Characteristics of Red Guava Jam (Psidium guajava L) Quality with the Addition of Red Dragon Fruit Peel (Hylocereus polyrhizus) and Different Cooking Temperature Variations (Under supervice guidance of MIMI NURMINAH as ...

• Pengaruh Perbandingan Sari Buah Kecombrang (Etlingera elatior) dengan Sari Buah Nanas (Ananas comosus L. Merr) dan Konsentrasi Karagenan Terhadap Karakteristik Minuman Jeli 

  Febrilani. S, Fuza (Universitas Sumatera Utara, 2025)

  This research was aimed to determine the effect of the ratio of kecombrang fruit juice (Etlingera elatior) to pineapple fruit juice (Ananas comosus L. Merr) and carrageenan concentration and their interaction on the ...

• Pengaruh Penambahan Bubuk Cengkeh dan Persentase Sari Buah Nanas Terhadap Karakteristik Mutu Sirup Air Kelapa Muda (Cocos Nucifera L.) 

  Wulandari Br Tarigan, Ayu (Universitas Sumatera Utara, 2025)

  This research was aimed to determine the effect of the addition of clove powder and pineapple juice and their interaction on the quality characteristics of young coconut water syrup. The research used a factorial Completely ...

• Analisis Kandungan Fisikokimia Permen Jelly Sari Buah Pepaya (Carica Papaya L.) dengan Penambahan Gula kelapa (Coconut Sugar) dan Gelatin sebagai Gelling Agent 

  Berliana, Grace Kristin (Universitas Sumatera Utara, 2025)

  This research was aimed to determine the effect of addition coconut sugar and gelatin and the interaction of both on the quality of papaya fruit juice jelly candy. This research used the factorial Completely Randomized ...

• Pengaruh Persentase Sari Buah Jeruk Kalamansi (Citrofortunella microcarpa B.) dan Kappa Karagenan terhadap Karakteristik Mutu Minuman Jeli Air Kelapa Tua (Cocos nucifera L.). 

  Insani, Lyka Putri (Universitas Sumatera Utara, 2025)

  LYKA PUTRI INSANI: The Effect of Calamansi Juice (Citrofortunella microcarpa B.) and Kappa Carrageenan Percentages on the Quality Characteristics of Matured Coconut Water Jelly Drink (Cocos nucifera L.). (Under the supervision ...

• Pengaruh Penambahan Sari Bunga Kecombrang (Etlingera Elatior) dan Lama Perebusan Terhadap Mutu Jelly Drink Lidah Buaya (Aloe Vera L) 

  Annisa, Zihan (Universitas Sumatera Utara, 2025)

  This research was aimed to determine the effect of adding kecombrang flower essence and boiling time and their interaction on the quality of aloe vera jelly drink. This research used a factorial Completely Randomized ...

• Pengaruh Penambahan Jahe Merah dan Serai serta Lama Perebusan Terhadap Mutu Minuman Fungsional Sarang Semut (Myrmecodia pendans) 

  Simanjuntak, Marta Lena Romauli (Universitas Sumatera Utara, 2025)

  MARTA LENA ROMAULI SIMANJUNTAK. The Effect of Addition of Red Ginger and Lemongrass and Boiling Time on the Quality of Myrmecodia Functional Drink (Myrmecodia pendans), (Under the supervision of TERIP KARO-KARO as Chair ...

• Pengaruh Perbandingan Bunga Telang (Clitoria ternatea) dengan Bunga Kenanga (Cananga odorata) dan Perbedaan Persentase Daun Stevia (Stevia rebaudiana) dengan Metode Penyeduhan Dingin terhadap Karakteristik Mutu Teh Celup 

  Sayyidina, Amir Ahmad (Universitas Sumatera Utara, 2025)

  AMIR AHMAD SAYYIDINA: The Effect of Ratio of Butterfly Pea with Ylang-Ylang and Stevia Leaves Percentage with Cold Brew Method on the Quality Characteristics of Herbal Tea Bags, supervised by LINDA MASNIARY LUBIS. This ...

• Formulasi Pengawet Alami dari Ekstrak Buah Andaliman menggunakan Teknik Central Composite Design dengan Response Surface Methodology 

  Barus, Cannadia (2025)

  Andaliman fruit is one of the typical spices of North Sumatra that has the potential to be utilized as a natural food preservative. This research was aimed to obtain the percentage concentration of andaliman fruit extract ...

• Inovasi Permen Jelly Fungsional Berbahan Dasar Ubi Jalar Ungu Dengan Penambahan Kulit Biji Kakao Dan Pemanfaatan Gula Kelapa Sebagai Pemanis Alami 

  Davita, Nathania (Universitas Sumatera Utara, 2025)

  Jelly candy is a popular snack enjoyed by various demographics. However, it is also known for its high sugar content and low nutritional value. This study was aimsed to innovate a healthier and more nutritious jelly candy ...

• Pengaruh Jumlah Gula dan Lama Fermentasi Terhadap Karakteristik Mutu Minuman Kombucha Cascara Robusta (Coffea canephora) 

  Nugraha, Muhammad Iqbal (Universitas Sumatera Utara, 2025)

  The purpose of this study was to analyze the effect of sugar amount and fermentation time on the quality characteristics of kombucha cascara robusta. The method used in this study was a Completely Randomized Design (CRD) ...

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