Browsing Department of Food Technology by Type "Skripsi Sarjana"
Now showing items 1-20 of 553
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Aktivitas Antioksidan Ekstrak Kulit Pisang Ambon (Musa paradisiaca L.) dari Berbagai Tingkat Kematangan dalam Menurunkan Glukosa Darah Mencit Penderita Diabetes
(Universitas Sumatera Utara, 2017)Diabetes mellitus is one of a degenerative diseases that occur due to abnormalities of secretion and performance of insulin that are abnormal, causing hyperglycemia. This study was aimed to determine the activity of the ... -
Aktivitas Antioksidan Ekstrak Metanol dan Air Daun Bangun- Bangun (Coleus amboinicus Lour) Pada Berbagai Tingkat Petikan Daun dengan Metode DPPH
(Universitas Sumatera Utara, 2016)Bangun-Bangun leaf is vegetable foodstuffs which has potential as a source of antioxidants as it is rich in flavonoid and pholiphenol. The research was performed in three stages. Stage I: Making of bangun-bangun leaf ... -
Aktivitas Antioksidan Ekstrak Umbi Bengkoang pada Berbagai Umur Panen dengan Metode DPPH (2,2-diphenyl-1-picrylhydrazyl)
(Universitas Sumatera Utara, 2014)Jicama or yam bean is Fabaceae Family which is potential as a source of antioxidants as it is rich in flavonoid and phytoestrogen. The research was performed in three stages. Stage I: Making of jicama flour with one ... -
Aktivitas Antioksidan pada Soyghurt dengan Penambahan Ekstrak Daun Sambung Nyawa (Gynura procumbens) (Soy-Nuraghurt) terhadap Mencit Penderita Kanker
(Universitas Sumatera Utara, 2016)This research was conducted to determine the effect of soy-nuraghurt which had been made by soursop extract, sambung-nyawa leaves extract, and stabilizers on mice’s health which had suffered from cancer induced ... -
Analisis Penerapan Good Manufacturing Practices (GMP) dan Sanitation Standard Operating Procedures (SSOP) sebagai Keamanan Pangan pada Pengolahan Ikan di PT. Horizon Group Sarudik Kabupaten Tapanuli Tengah
(Universitas Sumatera Utara, 2021)PT. Horizon Group Sarudik Tapanuli Tengah merupakan salah satu industri pangan yang bergerak dibidang pengolahan ikan loin beku. Peningkatan kemanan pangan wajib diaplikasikan oleh industri yang bergerak dibidang pangan ... -
Aplikasi Perangsangan Pematangan pada Buah Terung Belanda (Chipomandra betaceae) yang Dikemas dengan Kemasan Atmosfit Termodifikasi
(Universitas Sumatera Utara, 2013)Utilization of modified atmosphere packaging, can extend the shelf life of fruit. The research was done to evaluate the synergism between the delay of the ripening of tamarillo (Chiphomandra betaceae) through modified ... -
Buah Terung Belanda dengan Kemasan Aktif Menggunakan Bahan Penjerap Oksigen, Karbondioksida, Uap Air dan Etilen
(Universitas Sumatera Utara, 2013)The effect of modified atmosphere packaging on the physico-chemical composition such as weight loss, moisture content, vitamin C, total soluble solids (TSS), titratable acidity (TA), fruit hardness, color score and ... -
Cupcake dari Tepung Komposit Berbasis Sumber Daya Alam Lokal (Sukun Termodifikasi, Ubi Jalar Ungu, Mocaf, dan Biji Saga)
(Universitas Sumatera Utara, 2021)The purpose of the study was to determine the formulation of composite flour from modified breadfruit, purple sweet potato flour, mocaf and saga seed flour in making cupcakes with good quality. There are two stages of ... -
Diet Suplementasi Ekstrak Umbi Jalar dari Empat Varietas yang Kaya Asam Folat Serta Pengaruhnya terhadap Fertilitas Induk dan Morfologi Janin Mencit
(Universitas Sumatera Utara, 2016)Folic acid plays role in DNA and new cell synthesis so that it has an effect on the fertility and fetal congenital defects. The aim of this research was aimed to study the folic acid content in the extract from four ... -
Edible Film dari Pati Singkong, Gelatin Tulang Ayam, dan Ekstrak Andaliman Serta Pemanfaatannya sebagai Kemasan Permen
(Universitas Sumatera Utara, 2022)Biodegradable and environmentally friendly edible films can maintain product quality, replace the use of plastic packaging, and reduce the environmental pollution. This research utilized cassava starch, chicken bone gelatin, ... -
Efektifitas Antioksidan Rimbang (Solanum torvum Swartz) dalam Makanan Tradisional Khas Batak Dali Ni Horbo terhadap Penurunan Kadar Kolesterol Darah Mencit
(Universitas Sumatera Utara, 2017)This research was conducted to determine the effect of the addition of rimbang juice in batak traditional food of dali ni horbo on the quality and consumer acceptance and also to know its effect to the decrease of ... -
Efektifitas Biskuit Tepung Komposit Beras Hitam (Oryza sativa L.), Inulin Umbi Bunga Dahlia dan Tepung Mocaf Terhadap Kadar Glukosa Darah pada Tikus (Rattus norvegicus) Penderita Diabetes Melitus Tipe II
(Universitas Sumatera Utara, 2018)The aim of this research was to determine the effect of black rice flour, inulin dahlia tuber, and mocaf on nutritional content of biscuits, and in decreasing of blood glucose levels of male wistar rats induced by ... -
Es Krim Fungsional Kaya Protein dan Antioksidan dari Ubi Jalar Ungu dengan Penambahan Susu Edamame dan Gelatin Ceker Ayam
(Universitas Sumatera Utara, 2024)This research was aimed to determine the effect of the addition of edamame milk and chicken feet gelatin and the interaction of both on the quality of purple sweet potato ice cream. This research used the factorial Completely ... -
Evaluasi Karakteristik Fisik Kimia dan Sensori Roti dari Tepung Komposit Beras Ubi Kayu Kentang dan Kedelai dengan Penambahan Xanthan Gum
(Universitas Sumatera Utara, 2014)Phsysico-chemical and Sensory Characteristics Evaluation of Bread from Composite Flour (Rice, Cassava, Potato Starch and Soybean) with the Addition of Xanthan Gum supervised by Elisa Julianti and Sentosa Ginting. This ... -
Evaluasi Karakteristik Fisik, Kimia, dan Sensori Roti dari Tepung Komposit Terigu, Ubi Kayu, Kedelai, dan Pati Kentang dengan Penambahan Xanthan Gum
(Universitas Sumatera Utara, 2013)PITARIA FERAWATI SIAHAAN : Physical, Chemical and Sensory Characteristics Evaluation of Bread from Composite Flour of (Wheat, Cassava, Soybean and PotatoStarch) with the addition of Xanthan Gum supervised by Ismed Suhaidi ... -
Evaluasi Pengaruh Penggunaan Bahan Pengganti Telur (Egg Replacer) pada Pembuatan Cake
(Universitas Sumatera Utara, 2015)Evaluation of effect of Egg Replacer in cake making supervised by Elisa Julianti and Zulkifli Lubis. Nowdays many people are allergic to egg either the white or the egg yolk, that is why the research way conducted. The ... -
Evaluasi Proses Pemisahan Buah dari Tandan Buah Segar Kelapa Sawit dengan Cara Fermentasi
(Universitas Sumatera Utara, 2019)The purpose of this research was to determine the type of microorganism and the optimum time of fermentation of fresh fruit bunches to facilitate the release of fruit from bunches and to produce good quality of crude ... -
Formulasi Bubuk Bumbu Arsik Menggunakan Andaliman dengan Asam Gelugur dan Perbandingan Bahan Penstabil
(Universitas Sumatera Utara, 2016)Penelitian ini dilakukan untuk mengetahui formulasi bubuk bumbu arsik yang tepat dengan menggunakan andaliman dan asam gelugur, dan perbandingan bahan penstabil. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, ... -
Formulasi Bubur Bayi Instan dengan Substitusi Tepung Tempe danTepung Labu Kuning sebagai Alternatif Makanan Pendamping ASI
(Universitas Sumatera Utara, 2013)NURITA LASTRI TAMPUBOLON: Formulations of Instant Baby Porridge with Tempeh Flour and Pumpkin Flour Substitution as an Alternative Complementary breast feeding (ASI), supervised by Terip Karo-karo and Ridwansyah. The ... -
Formulasi Emping Melinjo (Gnetum gnemon) Duplikat Menggunakan Ekstrak Daun Melinjo dan Ekstrak Daun Pepaya
(Universitas Sumatera Utara, 2015)The purpose of this study was to determine the effect ratio of melinjo leaf extract with papaya leaf extract on the quality of melinjo crackers duplicate. This study used non factorial completely randomized design i, e: ...