Department of Food Technology: Recent submissions
Now showing items 221-240 of 690
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Karakteristik Fisik dan Mikrostruktural Pati dari 3 Varietas Ubi Jalar Oranye
(Universitas Sumatera Utara, 2023)The physical characteristics and microstructure of starch from three varieties of orange sweet potatoes are being studied. Orange sweet potatoes are widely cultivated in the community, with some regions including the beta ... -
Pengaruh Penambahan Bubuk Kayu Manis dan Lama Penyeduhan terhadap Karakteristik Mutu Minuman Teh Celup Cascara
(Universitas Sumatera Utara, 2023)This research was conducted to determine the effect of addition of cinnamon powder and steeping time on the quality characteristics of cascara tea bag drink. This research used a completely randomized design method with 2 ... -
Pengaruh Lama Perendaman dan Penambahan Daun Mint terhadap Karakteristik Mutu Minuman Cascara Seduh Dingin
(Universitas Sumatera Utara, 2023)This research was conducted to determine the effect of soaking time and the addition of mint leaves on the quality characteristics of cold brewed cascara drinks. This research used a completely randomized factorial design ... -
Optimalisasi Spray Drying pada Pembuatan Nanoenkapsulan Ekstrak Buah Andaliman Menggunakan Nanokristal Pati Ubi Jalar Ungu
(Universitas Sumatera Utara, 2023)Nanoparticles are solid particles with a size of around 10–1000 nm. The advantages of nanoparticles as antibacterial and antioxidant activity. This research usesd andaliman fruit extract and purple sweet potato ... -
Pengaruh Penambahan Sari Daun Salam (Eugenia polyantha) dan Sari Daun Stevia (Stevia rebaudiana) terhadap Karakteristik Mutu dan Sensori Teh Herbal Kulit Buah Naga Merah
(Universitas Sumatera Utara, 2023)Herbal tea drinks are drinks that contain bioactive components, minerals, vitamins and antioxidant activity which can function to ward off exposure to free radicals that enter the body. The aim of this research was to study ... -
Pengaruh Penambahan Daun Mint (Mentha piperita L) dan Lama Pengeringan terhadap Karakteristik Mutu dan Kandungan Antioksidan Teh Herbal Daun Jambu Biji (Psidium guajava L)
(Universitas Sumatera Utara, 2023)Indonesian people usually enjoy herbal tea drinks almost every day. Without us realizing it, drinking tea has become a habit of life for almost all people in various circles. Tea itself is one of the most widely consumed ... -
Pengaruh Penambahan Gula Stevia dan Lama Fermentasi terhadap Karakteristik Mutu Teh Kombucha Kayu Manis
(Universitas Sumatera Utara, 2023)Kombucha is a functional drink. In Indonesia there are plants rich in antioxidants such as cinnamon. Kombucha can be made with cinnamon as a primary ingredient. In making kombucha, sugar is needed for fermentation. Stevia ... -
Pengaruh Penambahan Ekstrak Bubuk Kulit Kayu Sikkam (Bischofia javanica Blume) sebagai Pengawet Alami terhadap Mutu Bakso Ikan Tenggiri selama Penyimpanan
(Universitas Sumatera Utara, 2023)The purpose of this study was to determine meatballs with the addition of sikkam bark powder extract and storage time as well as the interaction between the two on the quality of mackerel meatballs. This research was ... -
Pengaruh Perbandingan Sari Stroberi (Fragaria L.) dengan Sari Belimbing Wuluh (Avverhoa bilimbi L.) dan Konsentrasi Gula terhadap Mutu Minuman Isotonik Air Kelapa Tua
(Universitas Sumatera Utara, 2023)Isotonik drinks are considered healthy for the body. The use of strawberry juice, bilimbi juice, and sugar in isotonik drinks aims to enhance their nutritional content and flavor. The purpose of this research was to determine ... -
Pengaruh Jenis Jahe dan Jenis Gula terhadap Mutu Selai Jahe
(Universitas Sumatera Utara, 2023)Jam is a food product in the form of semi-solid food made from fruit pulp with the addition of pectin acid and sugar. The addition of variations of ginger and types of sugar aims to increase the nutritional value of ginger ... -
Pengaruh Penambahan Jahe Merah (Zingiber officinale var rubrum) dan Lama Penyimpanan terhadap Kandungan Antioksidan Minuman Infused Water Kurma (Phoenix dactylifera)
(Universitas Sumatera Utara, 2023)Currently, there are many types of drinks that are processed into various shapes and flavors including natural juices, soft drinks, coffee, tea and other packaged drinks that are more attractive than plain water. Lately ... -
Pengaruh Perbandingan Virgin Coconut Oil (VCO) dengan Perasan Daun Keji Beling (Sericocalyx crispus L.) dan Variasi Konsentrasi Gula terhadap Mutu Minuman Emulsi
(Universitas Sumatera Utara, 2024)This research was conducted to determine the effect of ratio of Virgin Coconut Oil with Keji Beling Leaf Juice and Variations in Sugar Concentration on the Quality of Emulsion Drinks. This study used a completely randomized ... -
Pengaruh Perbandingan Tepung Talas dengan Tepung Ketan Putih dan Penambahan Sari Ubi Jalar Ungu terhadap Karakteristik Kue Tradisional Lapet Ketan
(Universitas Sumatera Utara, 2023)The purpose of this study was to determine the effect of the ratio of taro flour and glutinous rice flour on the quality characteristics of the lapets and to determine the effect of adding purple sweet potato extract to ... -
Pengaruh Penambahan Maltodekstrin dan Tween 80 terhadap Karakteristik Mutu Sambal Tuk-Tuk Bubuk
(Universitas Sumatera Utara, 2023)This research was conducted with the aim to determine the effect of the addition of maltodextrin and tween 80 on the quality characteristics of Tuk-Tuk condiment powder. The method used in this research was a factorial ... -
Pengaruh Berat Biji Kopi (Coffea arabica) dan Lama Fermentasi secara Simultan Bersama Biji Kakao (Theobroma cacao) terhadap Mutu Fisik, Kimia, dan Organoleptik Pasta Kakao
(Universitas Sumatera Utara, 2023)This research was conducted to determine the effect of coffee bean weight and fermentation time on the physical, chemical, and organoleptic quality characteristics of cocoa paste fermented simultaneously with coffee beans. ... -
Metode Pembuatan Tepung Ubi Jalar Oranye Termodifikasi Varietas Taiwan dan Aplikasinya pada Pembuatan Muffin
(Universitas Sumatera Utara, 2023)This study was aimed to determine the modifications that produce the best physicochemical characteristics of modified sweet potato flour and variations of sweet potato flour and wheat flour formulations on the physicochemical ... -
Pengaruh Perbandingan Sari Labu Air dengan Sari Buah Nanas dan Konsentrasi Tepung Konyaku terhadap Mutu Jelly Drink
(Universitas Sumatera Utara, 2023)Jelly drink is a practical and nutritious drink. The use of bottle gourd juice, pineapple juice, and konyaku flour on jelly drink serves to increase the nutritional content of jelly drink. This research was conducted ... -
Pengaruh Penambahan Cascara dan Gula terhadap Karakteristik Fisikokimia dan Sensori Kombucha Cascara Arabika (Coffea arabica L.)
(Universitas Sumatera Utara, 2023)This study was conducted to determine the effect of the cascara and sugar addition on the physicochemical and sensory characteristics of kombucha cascara arabica. This study usd factorial Completely Randomized Design ... -
Pemanfaatan Penambahan Ampas Tahu dan Konsentrasi Garam pada Pembuatan Kecap Asin Berbahan Dasar Bungkil Inti Sawit (Elaeis Guineensis Jacq)
(Universitas Sumatera Utara, 2023)The aim of this research is to determine the effect of the addition of moromi substitution of palm kernel expeller with tofu dregs and the concentration of salt solution on the physical, chemical and organoleptic ... -
Pengaruh Penambahan Ekstrak Kulit Buah Nanas dan Ekstrak Daun Stevia terhadap Karakteristik Mutu Soygurt
(Universitas Sumatera Utara, 2023)The purpose of this study was to determine the effect of the addition of pineapple peel extract and stevia leaf extract on the chemical and sensory quality characteristics of soygurt. This study used a factorial ...