Department of Food Technology: Recent submissions
Now showing items 61-80 of 719
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Pengaruh Perbandingan Virgin Coconut Oil (VCO) Dengan Ekstrak Bunga Telang Dengan Variasi Konsentrasi Gum Arab Terhadap Sifat Fisikokimia Minuman Emulsi
(Universitas Sumatera Utara, 2025)This study was conducted to determine the effect of ratio virgin coconut oil with butterfly pea flower extract and arabic gum concentration on the physicochemical properties of emulsion drinks. This study was conducted ... -
Karakteristik Mutu dan Organoleptik Permen Jelly Kulit Buah Naga Merah (Hylocereus polyrhizus) dengan Penambahan Ekstrak Ubi Jalar Ungu dan Konsentrasi Karagenan
(Universitas Sumatera Utara, 2025)Red dragon fruit peel has higher antioxidant activity than its flesh, making it a potential ingredient for jelly candy. This study was aimed to evaluate the effects of adding purple sweet potato extract and different ... -
Pengaruh Penambahan Tepung Daun Chaya (Cnidoscolus aconitifolius) dan Persentase Garam pada Pembuatan Kecap Asin
(Universitas Sumatera Utara, 2025)Chaya (Cnidoscolus aconitifolius) or also known as Japanese papaya leaves is a member of the Euphorbiaceae family. Chaya has the potential as an alternative raw material substitute in the manufacture of soy sauce because ... -
Pengaruh Substitusi Tepung Kedelai dan Konsentrasi Gula Kelapa terhadap Karakteristik Fisikokimia dan Organoleptik Biskuit Kacang Sihobuk
(Universitas Sumatera Utara, 2025)This study was aimed to determine the effects of soybean flour substitution for wheat flour, coconut sugar addition, and their interaction on the quality of Sihobuk peanut biscuits. The research used a factorial Completely ... -
Pengaruh Penambahan Ekstrak Daun Mint dan Karagenan terhadap Mutu Fisikokimia Sirup Kulit Buah Nanas (Ananas comosus L. Merr)
(Universitas Sumatera Utara, 2025)This study was aimed to determine the effect of the addition of peppermint leaves extract and carrageenan on the quality of pineapple peel syrup. This study used a Completely Randomized Design (CRD) with 2 factors, namely ... -
Pengaruh Penambahan Sari Buah Nanas (Ananas comosus L.Merr) dan Lama Pemanasan Terhadap Karakteristik Mutu Sirup Jahe (Zingiber officinale)
(Universitas Sumatera Utara, 2025)This study was aimed to determine the effect of addition pineapple juice and heating time and the interaction between the two factors on the quality characteristics of ginger syrup. This research was conducted using a ... -
Pengaruh Penambahan Sari Jahe Merah (Zingiber Officinale var. Rubrum) dan Jenis Pemanis terhadap Karakteristik Mutu Minuman Herbal Lidah Buaya
(Universitas Sumatera Utara, 2025)This study was aimed to determine the effect of addition of red ginger juice and the type of sweetener on the quality characteristics of aloe vera herbal drinks. This study used a completely randomized design with two ... -
Pengaruh Penambahan Tepung Biji Alpukat (Persea amiricana Mill.) dan Penambahan Jenis Pemanis Alami Terhadap Karakteristik Mutu Kukis Biji Alpukat
(Universitas Sumatera Utara, 2025)Avocado seed cookies were a food product innovation made by utilizing avocado seeds as one of the main ingredients, aiming to reduce environmental pollution and increase the economic value of a material previously considered ... -
Formulasi Jelly Drink dari Sari Jeruk Kalamansi dan Pemanis Stevia sebagai Minuman Rendah Gula
(Universitas Sumatera Utara, 2025)This study was conducted to determine the effect of the percentage of calamansi citrus juice and stevia sweetener on the quality characteristics of jelly drink. This study used a factorial Completely Randomized Design ... -
Pengaruh Perbedaan Suhu Pengeringan dan Lama Penyeduhan terhadap Mutu Minuman Teh dari Kulit Buah Kakao
(Universitas Sumatera Utara, 2025)The production of dried cocoa beans generates waste in the form of cocoa pod husk, which accounts for up to 75% w/w. Cocoa pod husk can be utilized as an ingredient for herbal beverages rich in antioxidants. This study ... -
Pengaruh Perbandingan Puree Kuini (Mangifera odorata griff.) dengan Sari Nanas (Ananas comosus (L.) merr.) dan Penambahan Sari Singkong (Manihot esculenta) terhadap Karakteristik Mutu Saus Kuini
(Universitas Sumatera Utara, 2025)This study was aimed to determine the effect of the rasio of kuini puree to pineapple juice and the addition of cassava juice on the quality characteristics of kuini sauce. The research used a Completely Randomized Design ... -
Pengaruh Perbandingan Karagenan dengan Konjak dan Penambahan Ekstrak Bunga Rosella terhadap Karakteristik Mutu Permen Jeli Sirsak-Tomat
(Universitas Sumatera Utara, 2025)This research was conducted to determine the effect of the carrageenan to konjac ratio and the addition of roselle flower extract on the quality characteristics of soursop-tomato jelly candy. The study used a Completely ... -
Pengaruh Penambahan Tepung Glukomanan Porang dan Sari Jeruk Nipis (Citrus aurantiifolia) Terhadap Karakteristik Mutu Minuman Jeli Daun Salam (Syzygium polyanthum)
(Universitas Sumatera Utara, 2025)This study was conducted to determine the effect of adding porang glucomannan flour and lime juice on the quality characteristics of bay leaf jelly drink. The research was carried out at the Food Material Chemical Analysis ... -
Pengaruh Metode Penyeduhan dan Penambahan Ekstrak Bunga Kembang Sepatu (Hibiscus Rosa-Sinensis) terhadap Karakteristik Mutu Minuman Ringan Kulit Kopi Arabika
(Universitas Sumatera Utara, 2025)Coffee husk is a by-product of coffee fruit that has the potential to be developed due to its high nutritional content. Hibiscus flower as a genus of Hibiscus is known to contain anthocyanins. The brewing method is a crucial ... -
Pengaruh Konsentrasi Cascara Kopi Arabika Kering dan Konsentrasi Karagenan terhadap Mutu Minuman Jeli Cascara Kopi
(Universitas Sumatera Utara, 2025)The purpose of this study was to determine the effect of cascara concentration and carrageenan concentration as well as the interaction between the two on the sensory and chemical characteristics of coffee cascara jelly ... -
Pengaruh Perbandingan Sari Buah Malaka (Phyllanthus Emblica L.) dengan Sari Kulit Buah Naga Merah (Hylocereus Polyrhizus) dan Lama Pemasakan terhadap Mutu Selai Buah Malaka
(Universitas Sumatera Utara, 2025)This study was conducted to determine the effect of the ratio of malacca fruit juice with red dragon fruit skin juice and cooking time on the quality of malacca fruit jam. This research was conducted at the Laboratory of ... -
Penentuan Konsentrasi Bubuk Kulit Kopi Arabika (Coffea arabica) dan Karagenan yang Optimum pada Pembuatan Boba
(Universitas Sumatera Utara, 2025)This research was conducted to determine the effect of arabica coffee husk powder concentration and carrageenan concentration, as well as their interaction, to produce boba of the best quality. The study used Response ... -
Pengaruh Perbandingan Sari Lidah Buaya (Aloe vera L.) dengan Sari Jeruk (Citrus sinensis L.) dan Penambahan Ekstrak Bunga Rosella (Hibiscus sabdariffa L.) terhadap Mutu Minuman Lidah Buaya Berkarbonasi
(Universitas Sumatera Utara, 2025)The Effect of Aloe Vera (Aloe vera L.) Juice and Orange (Citrus sinensis L.) Juice Ratio and the Addition of Roselle Flower Extract (Hibiscus sabdariffa L.) on the Quality of Carbonated Aloe Vera Beverage (Supervised ... -
Formulasi Sari Batang Kecombrang (Etlingera elatior), Sari Batang Tebu (Saccharum officinarum), dan Sari Kulit Buah Naga terhadap Karakteristik Mutu Minuman Fungsional
(Universitas Sumatera Utara, 2025)This research was conducted to determine the effect of the ratio between torch ginger stem juice and sugarcane stem juice, along with the addition of dragon fruit peel juice, on the quality characteristics of a functional ... -
Karakteristik Fisikokimia Fruit Leather Stroberi Varietas Lokal Berastagi dengan Penambahan Pisang Siberas dan Perbandingan Gum Arab
(Universitas Sumatera Utara, 2025)Zulfaqar Abdillah: Physicochemical Characteristics of Fruit Leather Strawberries of Berastagi Local Variety with the Addition of Siberas Bananas and Comparison of Arabic Gum, supervised by Nauas D.M Romauli and Terip ...