Department of Food Technology: Recent submissions
Now showing items 1-20 of 719
-
Pengaruh Penambahan Maltooligosakarida dari Ubi Jalar Oranye (Ipomoea batatas L.) Terhadap Mutu Es Krim
(Universitas Sumatera Utara, 2025)MUHAMMAD HAFIZH AKBAR: The Effect of Addition of Maltooligosaccharides from Orange Sweet Potato (Ipomoea batatas L.) on Ice Cream Quality, Supervised by ELISA JULIANTI and HOTNIDA SINAGA. This research was conducted to ... -
Pengembangan Minuman Fungsional Antioksidan Dari Daun Sirsak (Annona Muricata) Dan Daun Stevia (Stevia Rebaudiana) Sebagai Pencegahan Diabetes
(Universitas Sumatera Utara, 2025)Diabetes mellitus is a degenerative disease associated with oxidative stress, with a high prevalence in Indonesia, reaching 19.5 million cases in 2021. Soursop leaves and stevia leaves contain bioactive compounds with ... -
Pengaruh Perbandingan Pisang Siberas dengan Sari Buah Naga Merah dan Penambahan Karagenan terhadap Karakteristik Fisik, Kimiawi dan Organoleptik Es Krim,
(Universitas Sumatra Utara, 2025)Siberas banana is a local variety commonly found in North Sumatra, while red dragon fruit was rich in nutrients and could serve as a natural colorant in food products. Carrageenan is a stabilizing agent frequently used in ... -
Formulasi Pastri dengan Tepung Salak sebagai Sumber Senyawa Fenolik dan Uji Aktivitas Antioksidan
(Universitas Sumatera Utara, 2025)Puff pastry products generally contain low levels of dietary fiber and bioactive compounds because they are primarily based on wheat flour as the main raw material. Snake fruit (Salacca zalacca) is a potential source of ... -
Pemanfaatan Ekstrak Daun Rosemary sebagai Pewarna dan Pengawet Alami Mie Basah
(Universitas Sumatera Utara, 2025)Wet noodles have a high moisture content, making them highly susceptible to microbial spoilage and oxidation. Various methods have been applied to extend shelf life, including the use of chemical preservatives; however, ... -
Pengaruh Perbandingan Tepung Talas (Colocasia Esculenta L.) dengan Tepung Kedelai (Glycine Max.) dan Penambahan Gula Kelapa Terhadap Karakteristik Mutu Biskuit
(Universitas Sumatera Utara, 2025)The purpose of this study was to determine the effect of the ratio of taro flour to soybean flour and the effect of coconut sugar addition on the quality of biscuits. The study used a completely randomized factorial design ... -
Pengaruh Substitusi Tepung Terigu dengan Tepung Labu Kuning dan Penambahan Ekstrak Daun Labu Kuning terhadap Pembuatan Mi Kering
(Universitas Sumatera Utara, 2025)This study was conducted to determine the effects of the ratio of pumpkin flour and wheat flour and the addition of pumpkin leaf extract on the quality characteristics and organoleptic properties of dried noodles, as well ... -
Pengaruh Penambahan Tepung Ubi Jalar Oranye Varietas Beta 1 Termodifikasi dan Konsentrasi Bubuk Kayu Manis pada Pembuatan Bolu Bhoi
(Universitas Sumatera Utara, 2026)CUT PATHAN Effect of Modified Orange Sweet Potato Flour (Beta-1 Variety) and Cinnamon Powder Concentration on the Production of Cake Bhoi (supervision by MIMI NURMINAH as Head of the Supervisory Committee and ISMED SUHAIDI ... -
Pengaruh Perbedaan Suhu Pengeringan dan Penambahan Sari Jeruk Nipis (Citrus aurantifolia S.) terhadap Karakteristik Mutu Minuman Teh Herbal Daun Senduduk (Melastoma malabathricum L.)
(Universitas Sumatera Utara, 2025)This study was aimed to determine the effect of varying drying temperatures of senduduk leaves and different concentrations of lime juice on the quality of herbal tea. A factorial Completely Randomized Design (CRD) was ... -
Penentuan Umur Simpan Formula Ekstrak Buah Andaliman (Zanthoxylum acanthopodium DC) sebagai Pengawet Alami Pangan
(Universitas Sumatera Utara, 2025)This study was aimed to determine the effect of storage temperature on the chemical characteristics of andaliman (Zanthoxylum acanthopodium DC) fruit extract and to estimate its shelf life using the Accelerated Shelf-Life ... -
Pengaruh Perbandingan Bubuk Kopi Arabika dengan Air dan Persentase Gelatin terhadap Karakteristik Permen Jeli Kopi Arabika (Coffea arabica)
(Universitas Sumatera Utara, 2025)This research was conducted to determine the effect of the Arabica coffee powder-to-water ratio and gelatin percentage on the characteristics of Arabica coffee jelly candy. The study employed a Completely Randomized ... -
Pengaruh Substitusi Tepung Ubi Jalar Oranye (Ipomoe batatas L.) Termodifikasi dengan Penambahan Puree Wortel (Daucus carota L.) terhadap Kualitas Mutu Cookies Lidah Kucing
(Universitas Sumatera Utara, 2025)The purpose of this study is to determine the optimal ratio of orange-fleshed sweet potato flour to wheat flour combined with carrot puree and to evaluate its effect ion the quality characteristics of cat’s-tongue cookies; ... -
Pengaruh Perbandingan Virgin Coconut Oil (Vco) dengan Kombinasi Sari Buah Markisa Ungu (Passiflora edulis Sims) dan Terung Belanda (Solanum betaceum Cav) serta Konsentrasi Gum Arab terhadap Mutu Minuman Emulsi
(Universitas Sumatera Utara, 2025)This research was conducted to determine the effects of the ratio of VCO to the combination of purple passion fruit and tamarillo juices and the concentration of gum arabic on the quality of the emulsion beverage. A factorial ... -
Pengaruh Perbandingan Virgin Coconut Oil (VCO) dengan Ekstrak Kayu Secang (Caesalpinia sappan L.) dan Konsentrasi Gum Arab terhadap Mutu Minuman Emulsi
(Universitas Sumatera Utara, 2025)This study was conducted to determine the effect of the ratio of Virgin Coconut Oil (VCO) with sappan wood extract and arabic gum concentration on the quality of emulsion drinks. This research was conducted using a factorial ... -
Pengaruh Perbandingan Tepung Ubi Jalar Ungu Termodifikasi (Ipomoea batatas L. var. Ayamurasaki) dengan Tepung Beras Putih (Oryza sativa) serta Suhu Pemanggangan terhadap Karakteristik Mutu Flakes
(Universitas Sumatera Utara, 2025)This study was conducted to analyze the effect of the ratio of modified purple sweet potato flour to white rice flour and baking temperature on the quality characteristics of flakes. This study used a completely randomized ... -
Pengaruh Persentase Bubur Nanas dan Persentase Karagenan terhadap Mutu Vegetable Leather Sawi Manis
(Universitas Sumatera Utara, 2025)This study was conducted with the aim to determine the effect of the percentage of pineapple pulp and carrageenan percentage on the quality of green mustard vegetable leather. This research was conducted using a ... -
Pengaruh Perbandingan Virgin Coconut Oil (VCO) dengan Sari Buah Jambu Kristal (Psidium guajava L.) dan Variasi Konsentrasi Gum Arab terhadap Mutu Minuman Emulsi
(Universitas Sumatera Utara, 2025)This study was aimed at determining the effect of the ratio between Virgin Coconut Oil (VCO) and crystal guava juice, as well as the concentration of gum arabic, on the quality of an emulsion drink. The method used was ... -
Pengaruh Perbandingan VCO (Virgin Coconut Oil) dengan Sari Buah Bit (Beta vulgaris L.) dan Konsentrasi Gum Arab terhadap Karakteristik Mutu Minuman Emulsi
(Universitas Sumatera Utara, 2025)This research was conducted to determine the effect of the ratio of Virgin Coconut Oil (VCO) with beetroot juice (Beta vulgaris L.) and the concentration of arabic gum on the quality characteristics of VCO emulsion ... -
Pengaruh Kombinasi Penggunaan Sukrosa dengan Sirup Glukosa serta Bubuk Kulit Kopi Arabika dengan Jahe Merah terhadap Karakteristik Mutu Permen Keras
(Universitas Sumatera Utara, 2025)Hard candy is a snack in a solid and hard form made from sugar or a combination of sugar with other sweeteners. Sucrose and glucose syrup at appropriate concentrations can be used as the main ingredients in forming the ... -
Pengaruh Perbandingan Sari Kuini (Mangifera odorata Griff.) dengan Sari Daun Cincau (Premna oblongifolia Merr.) dan Persentase Karagenan terhadap Mutu Minuman Jeli
(Universitas Sumatera Utara, 2025)This study was aimed to determine the effect of the ratio of kuini juice to cincau leaf juice and the percentage of carrageenan on the quality of jelly drinks. The research employed a Completely Randomized Design (CRD) ...