Department of Food Technology: Recent submissions
Now showing items 21-40 of 719
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Pengaruh Perbandingan Konsentrasi Tepung Ubi Jalar (Ipomoea batatas L.) Varietas Beta 3 dan Pasta Wortel (Daucus carota L.) terhadap Karakteristik Mutu Snack Bar
(Universitas Sumatera Utara, 2025)Sweet potato (Ipomea batatas L.), particularly the Beta 3 variety, is a local carbohydrate source rich in beta-carotene. Carrots are also known to be a good source of provitamin A and antioxidants. This study was aimed to ... -
Pengaruh Perbandingan Bubur Dami Nangka (Artocarpus heterophyllus) dengan Bubur Mangga Kuweni (Mangifera odorata) dan Persentase Karagenan terhadap Karakteristik Mutu Selai Lembaran
(Universitas Sumatera Utara, 2025)This research was conducted to determine the effect of jackfruit waste puree and kuweni mango puree ratios as well as carrageenan percentage on the quality characteristics of sheet jam. The study employed a Completely ... -
Pengaruh Perbandingan Sari Buah Biwa (Eriobotrya japonica Lindl.) dengan Sari Buah Semangka (Citrullus lanatus) dan Persentase Pemanis Stevia terhadap Karakteristik Mutu Puding
(Universitas Sumatera Utara, 2025)This study was aimed to determine the effect of ratio of biwa fruit juice with watermelon fruit juice and the difference in stevia sweetener percentage on the quality characteristics of pudding. A factorial Completely ... -
Sirsak - Orange Boost : Minuman Fungsional Berbasis Ekstrak Daun Sirsak (Annona muricata L.) dan Sari Jeruk Siam Pontianak (Citrus nobilis) Dengan Penambahan Pemanis Stevia Sebagai Perlindungan Kardiovaskular dan Preventif kanker
(Universitas Sumatera Utara, 2025)This study was aimed to determine the comparison of soursop leaf extract with Siam Pontianak orange juice and the addition of stevia sweetener, as well as its potential in cardiovascular protection and cancer prevention ... -
Yoghurt Fungsional Berbasis Susu Edamame Kaya Protein dan Antioksidan dengan Penambahan Ubi Jalar Ungu dan Pemanis Stevia
(Universitas Sumatera Utara, 2025)This study was aimed to evaluate the effect of adding purple sweet potato paste and stevia sweetener on the quality characteristics of edamame milk-based yogurt. The study employed a Complete Randomized Factorial Design ... -
Karakteristik Mutu Minuman Herbal Daun Sambung Nyawa (Gynura procumbens L.) dengan Penambahan Filtrat Secang (Caesalpinia sappan L.) dan Gula Stevia
(Universitas Sumatera Utara, 2025)VINIA PERBINA SEMBIRING Quality Characteristics of a Herbal Beverage from Gynura procumbens Leaves with the Addition of Caesalpinia sappan Filtrate and Stevia Sweetener (Supervised by ISMED SUHAIDI as Head of the ... -
Pengaruh Penambahan Kopi Bubuk Arabika dan Gula Semut Terhadap Karakteristik Mutu Fisik, Kimia, dan Organoleptik Pada Cookies
(Universitas Sumatera Utara, 2025)This research was aimed to determine the effect of addition of Arabica coffee powder, addition palm sugar, and the interaction between the two on quality of Cookies. This research used a factorial Completely Randomized ... -
Formulasi Minuman Fungsional dari Kulit Buah Naga Merah, Jeruk Manis, dan Belimbing Wuluh dan Pemanfaatannya Sebagai Preventif Kanker
(Universitas Sumatera Utara, 2025)This study aimed to determine the effect of the ratio of red dragon fruit peel juice and sweet orange juice, as well as the addition of bilimbi juice, on the physical, chemical, and organoleptic quality characteristics. ... -
Pengaruh Penambahan Sari Buah Markisa Ungu Dan Persentase CMC (Carboxy Methyl Cellulose) Terhadap Karakteristik Mutu Es Krim Pisang Siberas
(Universitas Sumatera Utara, 2025)Siberas banana is one of the local varieties from North Sumatra. Purple passion fruit is known to be rich in nutrients with a distinctive flavor. CMC (carboxy methyl cellulose) plays an important role as a stabilizer ... -
Pengaruh Perbandingan Sari Buah Biwa (Eriobotrya japonica Lindl.) dengan Sari Buah Naga Merah (Hylocereus polyrhizus) dan Persentase Gula Pasir terhadap Mutu Puding
(Universitas Sumatera Utara, 2025)This study was aimed to determine the effect of the ratio of biwa fruit juice with red dragon fruit juice and sugar percentage on the quality of pudding. A factorial Completely Randomized Design (CRD) was employed with ... -
Pengaruh Penambahan Ekstrak Daun Cincau Hijau (Cyclea barbata Miers) dan Konsentrasi Sukrosa terhadap Karakteristik Mutu Permen Jeli Sirsak (Annona muricata L)
(Universitas Sumatera Utara, 2025)Jelly candy is a chewy and elastic snack food product made from a mixture of sugar, sweeteners, and gelling agents. The use of green grass jelly leaf extract as a healthier and more natural alternative. Sucrose plays the ... -
Evaluasi Mutu Crude Palm Oil di Pabrik Kelapa Sawit PT Danau Biru Mill, Kalimantan Selatan
(Universitas Sumatera Utara, 2024)The quality of crude palm oil (CPO) in Indonesia is determined by the Indonesian National Standard (SNI 2901-2021). The CPO processing industry and its derivatives contribute significantly to state revenue. Low CPO quality ... -
Pengaruh Persentase Sari Jahe Merah dan Jenis Gula Terhadap Mutu Permen Jelly Jahe Merah (Zingiber officinale Var Rubrum Rhizoma)
(Universitas Sumatera Utara, 2025)PUJA LESTARI: The Effect of Red Ginger Extract Percentage and Sugar Type on the Quality of Red Ginger Jelly Candy (Zingiber officinale Var Rubrum Rhizoma) (Supervised by LINDA MASNIARY LUBIS as Head of the Advisory Committee). ... -
Pengaruh Perbandingan Sari Bit (Beta vulgaris L.) dengan Sari Jahe Gajah (Zingiber offinale Rosc.) dan Persentase Gelatin terhadap Karakteristik Mutu Permen Jeli
(Universitas Sumatera Utara, 2025)This study was conducted to determine the effect of the ratio of beet juice to elephant ginger juice and the percentage of gelatin on the characteristics of jelly candy quality. This study used a completely randomized ... -
Pengaruh Jumlah Daun Kemangi (Ocimum basilicum) dan Berat Buah Nanas (Ananas comosus) terhadap Karakteristik Mutu Infused Water
(Universitas Sumatera Utara, 2025)This study was conducted to determine the effect of the amount of basil leaves (Ocimum basilicum) and the weight of pineapple (Ananas comosus) on the quality characteristics of infused water. This research used a ... -
Pengaruh Penambahan Sari Buah Naga (Hylocereus polyrhizus) dan Konsentrasi Gom Arab terhadap Mutu Minuman Emulsi VCO (Virgin Coconut Oil)
(Universitas Sumatera Utara, 2025)This study was conducted to determine the effect of the addition of dragon fruit juice (Hylocereus polyrhizus) and the addition of gom arabic on the characteristics of VCO (Virgin Coconut Oil) emulsion drinks. This ... -
Pengaruh Konsentrasi Natrium Benzoat dan Lama Penyimpanan Terhadap Mutu Minuman Sari Buah Biwa (Eriobotrya Japonica)
(Universitas Sumatera Utara, 2025)Nabilah Arghina Salmaa: The Effect of Sodium Benzoate Concentration and Storage Duration on the Quality of Loquat Fruit Juice Beverage. Supervised by Linda Masniary Lubis. Loquat is a local fruit variety originating ... -
Pengaruh Perbandingan Daging Ikan Gabus dengan Tepung Tapioka serta Penambahan Jamur Tiram Putih terhadap Mutu Bakso
(Universitas Sumatera Utara, 2025)This study aims to determine the effect of the ratio of snakehead fish meat to tapioca flour and the addition of white oyster mushrooms, as well as their interaction, on meatball quality. This study was conducted using a ... -
Studi Pembuatan Minuman Teh Berkarbonasi Berbasis Kulit Kopi (Cascara) dengan Pemanis Stevia
(Universitas Sumatera Utara, 2025)The purpose of this study was to determine the effect of the addition of cascara and stevia sweetener and the interaction between the two on the physicochemical and sensory characteristics of carbonated cascara tea. This ... -
Pengaruh Perbandingan Pepaya dengan Kulit Pisang Kepok dan Pengaruh Penambahan Gula Stevia terhadap Mutu Fruit Leather Pepaya
(Universitas Sumatera Utara, 2025)The processing of kepok banana peels that are used for one of the food products that can be consumed with the addition of pepaya fruit as the main ingredient in making dried sweets. This study used a Complete Random ...