Department of Food Technology: Recent submissions
Now showing items 261-280 of 692
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Pengaruh Persentase Non Dairy Cream dan Persentase Sari Daun Kelor terhadap Karakteristik Kimia dan Organoleptik Es Krim Kacang Tanah
(Universitas Sumatera Utara, 2023)This research was conducted to determine the effect of the percentage of non dairy cream and Moringa leaf extract on the characteristics of peanut ice cream. This research used a Completely Randomized Design (RAL) method ... -
Stabilitas Aktivitas Antioksidan Minuman Ekstrak Daun Salam (Syzygium polyanthum) pada Berbagai Metode Pengeringan dan Lama Penyimpanan
(Universitas Sumatera Utara, 2023)Salam plant (Eugenia polyantha) is a native plant of Indonesia which is known as a multipurpose plant. The most used part of the plant is the leaves. Bay leaves have potential nutrients that can be utilized into various ... -
Pengaruh Penambahan Jahe Merah dan Variasi Suhu Pengeringan terhadap Karakteristik Mutu dan Kandungan Antioksidan Teh Celup Daun Kumis Kucing
(Universitas Sumatera Utara, 2023)Medicinal plants are in demand by the public because of the bioactive compounds in them which have a good effect on health. Tea is a type of beverage that is widely consumed in various countries. The functional value found ... -
Pengaruh Lama Pengukusan dan Lama Penggorengan Terhadap Karakteristik Mutu Abon Ikan Cohi
(Universitas Sumatera Utara, 2023)Cohi fish is usually used as duck feed and a lot of it is wasted, but actually cohi fish still contains some nutrients. Therefore, a processing method is needed in order to increase its economic value, one of which is by ... -
Pengaruh Penambahan Ekstrak Daging Kurma (Phoenix dactylifera) dan Gelatin Tulang Kaki Ayam terhadap Karakteristik Mutu Marshmallow
(Universitas Sumatera Utara, 2023)Marshmallows are aerated confectionery and can be made from gelatin. The taste in marshmallows has not been confirmed to come from natural flavors, therefore it is necessary to add date palm extract to add flavor to the ... -
Pengaruh Perbandingan Tepung Labu Kuning Dengan Tepung Curd Kacang Merah dan Penambahan Tepung Maizena terhadap Mutu Flakes Labu Kuning
(Universitas Sumatera Utara, 2023)The purpose of this research was to evaluation the effect of ratio of pumpkin flour with red bean curd flour and addition maizena flour on pumpkin flakes quality. This research used a factorial completely randomized design ... -
Pengaruh Lama Perendaman Kulit Buah Kakao dan Penambahan Sari Serai Wangi (Cymbopogon nardus) terhadap Karakteristik Mutu Infused Water
(Universitas Sumatera Utara, 2023)This research was conducted to investigate the impact of soaking duration of cocoa fruit peel and the concentration of lemongrass extract on the characteristics of cocoa fruit peel infused water. This study used a factorial ... -
Karakteristik Minuman Tradisional Teh Daun Kopi (Kawa Daun) dengan Metode Pengolahan Cold Brew
(Universitas Sumatera Utara, 2023)This research was conducted to determine the effect of the amount of kawa leaves and the duration of brewing on the quality of the traditional kawa leaves drink using the cold brew. This study used a completely randomized ... -
Pengaruh Konsentrasi HFS (High Fructose Syrup) dan Sari Buah Nanas terhadap Minuman Fungsional Pegagan (Centella Asiatica) pada Daya Ingat Mencit
(Universitas Sumatera Utara, 2023)This research aims to determine the effect of adding HFS (High Fructose Syrup) and pineapple juice to Centella Asiatica functional drinks on the memory of mice. In this research, the factorial Complete Randomized Design ... -
Pengaruh Perbandingan Tepung Tapioka dengan Tepung Ketan Hitam dan Jumlah Air Adonan terhadap Mutu Mutiara Tapioka
(Universitas Sumatera Utara, 2022)The purpose of the study was to determine the effect of the ratio of tapioca flour with black glutinous rice flour and the amount of dough water on the characteristics of tapioca pearls. This study used a factorial ... -
Pengaruh Perbandingan Seledri dengan Kulit Apel Manalagi dan Lama Pengeringan terhadap Mutu Teh Herbal Seledri
(Universitas Sumatera Utara, 2022)The purpose this study was to determine the ratio effect of celery with mana lagi apple peel and proper drying time, to produce the best celery herbal tea. This study was designed using a factorial completely ... -
Pengaruh Suhu Air Seduhan Kayu Manis (Cinnamomum Burmannii) dan Lama Penyeduhan dengan Waktu Pengujian terhadap Respons Glikemik Mencit Diabetik
(Universitas Sumatera Utara, 2023)Diabetes Mellitus (DM) is a disease in which the body is unable to metabolize fats, proteins and carbohydrates which is characterized by high blood glucose levels or commonly known as hyperglycemia. Until 2019, 10,9 ... -
Karakteristik Minuman Probiotik Susu Almond (Prunus dulcis) pada Berbagai Variasi Penambahan Sari Kurma (Phoenix dactylifera) dan Lama Fermentasi
(Universitas Sumatera Utara, 2023)This research was conducted to determine the effect of dates juice concentration and fermentation time on the characteristics of probiotic drink based on almond milk. This research was conducted at the Laboratory of ... -
Pengaruh Perbandingan Ekstrak Daun Matoa (Pomentia pinnata) dengan Ekstrak Daun Sirih (Piper betle L.) dan Penambahan Madu terhadap Mutu Minuman Herbal
(Universitas Sumatera Utara, 2023)This research was conducted to determine the effect of the ratio of matoa leaf extract (Pomentia pinnata) with betel leaf extract (Piper betle L.) and the addition of honey on the quality of herbal drinks. This study ... -
Pengaruh Penambahan Dekstrin dan Tween 80 terhadap Karakteristik Mutu Minuman Fungsional Serbuk Instan Kelor Jahe
(Universitas Sumatera Utara, 2023)This research was conducted to determine the effect of the addition of dextrin and tween 80 on the quality characteristics of instant functional drink powder of ginger moringa. This study used a factorial completely ... -
Pengaruh Penambahan Sari Bunga Telang dan Kitosan sebagai Penjernih terhadap Mutu Kimia dan Organoleptik Sirup Asam Gelugur
(Universitas Sumatera Utara, 2023)The purpose of this research was to determine the effect of adding butterfly pea flower extract and chitosan on the quality of gelugur acid syrup. This research was using factorial complety randomized design with two ... -
Pengaruh Penambahan Sari Kelopak Bunga Kembang Sepatu dan Tepung Konyaku terhadap Karakteristik Mutu Jelly Drink Belimbing Wuluh
(Universitas Sumatera Utara, 2023)This research was conducted to determine the effect of hibiscus flower petal juice addition and konyaku flour on the nutritional content and quality of belimbing wuluh jelly drink. The research used a two factor factorial ... -
Pengaruh Perbandingan Sari Daun Iler-Iler dengan Sari Nanas dan Konsentrasi Dekstrin terhadap Mutu Minuman Bubuk Instan Daun Iler-Iler
(Universitas Sumatera Utara, 2023)Iler-iler leaf instant powder drink is a drink that has a practical (instant) serving process and has good nutrition. The addition of pineapple juice and dextrin serves as a nutritional enhancer and improves the quality ... -
Pengaruh Edible Coating Lidah Buaya Dankaragenan Serta Lama Perendaman terhadap Mutu Cabai Merah
(Universitas Sumatera Utara, 2023)This research aimed to determine the effect of edible coating interactions from aloe vera gel (Aloe vera linne) and carrageenan along with soaking time on the quality of red chillies during room temperature storage. This ... -
Pengaruh Jumlah Bubuk Daun Stevia(Stevia rebaudiana) dan Waktu Pengeringan terhadap Kualitas Manisan Kering Salak Padang Sidempuan (Salacca sumatrana (Becc) Mogea)
(Universitas Sumatera Utara, 2023)The purpose of this study was to determine the effect of using stevia leaves as a natural sweetener on dried sweets of Padang Sidempuan's salak fruit. The method used in this study was the factorial Complete Randomized ...