Department of Food Technology: Recent submissions
Now showing items 81-100 of 719
-
Pengaruh Perbandingan Bubur Buah Kundur (Benincasa hispida) dengan Bubur Buah Mangga Udang (Mangifera indica L.) dan Suhu Pengeringan terhadap Karakteristik Mutu Fruit Leather Buah Kundur
(Universitas Sumatera Utara, 2025)This research was conducted to determine the effect of kundur fruit puree and mango fruit puree ratio and drying temperature on the quality characteristics of kundur fruit leather. This research used a factorial completely ... -
Pengaruh Perbandingan Sari Buah Belimbing Madu (Averrhoa carambola L.) dengan VCO (Virgin Coconut Oil) dan Konsentrasi Gum Arab terhadap Mutu Minuman Emulsi
(Universitas Sumatera Utara, 2025)This study was conducted to determine the effect of the ratio of honey starfruit juice (Averrhoa carambola L.) with VCO (Virgin Coconut Oil) and arabic gum concentration on the quality of emulsion drinks. This research ... -
Pengaruh Konsentrasi Sorbitol dan Perbandingan Sari Buah Pedada dengan Sari Albedo Semangka Terhadap Karakteristik Sirup Albedo Semangka
(Universitas Sumatera Utara, 2025)High sucrose will cause tooth decay so other alternatives are needed to prevent it. Watermelon albedo is the white skin of watermelon, usually used as waste because it is rarely consumed. Pedada is a fruit of mangrove ... -
Karakteristik Mutu Selai Jambu Biji Merah (Psidium Guajava L) Dengan Penambahan Sari Kulit Buah Naga Merah (Hylocereus Polyrhizus) Dan Variasi Suhu Pemasakan Yang Berbeda
(Universitas Sumatera Utara, 2025)Characteristics of Red Guava Jam (Psidium guajava L) Quality with the Addition of Red Dragon Fruit Peel (Hylocereus polyrhizus) and Different Cooking Temperature Variations (Under supervice guidance of MIMI NURMINAH as ... -
Pengaruh Perbandingan Sari Buah Kecombrang (Etlingera elatior) dengan Sari Buah Nanas (Ananas comosus L. Merr) dan Konsentrasi Karagenan Terhadap Karakteristik Minuman Jeli
(Universitas Sumatera Utara, 2025)This research was aimed to determine the effect of the ratio of kecombrang fruit juice (Etlingera elatior) to pineapple fruit juice (Ananas comosus L. Merr) and carrageenan concentration and their interaction on the ... -
Pengaruh Penambahan Bubuk Cengkeh dan Persentase Sari Buah Nanas Terhadap Karakteristik Mutu Sirup Air Kelapa Muda (Cocos Nucifera L.)
(Universitas Sumatera Utara, 2025)This research was aimed to determine the effect of the addition of clove powder and pineapple juice and their interaction on the quality characteristics of young coconut water syrup. The research used a factorial Completely ... -
Analisis Kandungan Fisikokimia Permen Jelly Sari Buah Pepaya (Carica Papaya L.) dengan Penambahan Gula kelapa (Coconut Sugar) dan Gelatin sebagai Gelling Agent
(Universitas Sumatera Utara, 2025)This research was aimed to determine the effect of addition coconut sugar and gelatin and the interaction of both on the quality of papaya fruit juice jelly candy. This research used the factorial Completely Randomized ... -
Pengaruh Persentase Sari Buah Jeruk Kalamansi (Citrofortunella microcarpa B.) dan Kappa Karagenan terhadap Karakteristik Mutu Minuman Jeli Air Kelapa Tua (Cocos nucifera L.).
(Universitas Sumatera Utara, 2025)LYKA PUTRI INSANI: The Effect of Calamansi Juice (Citrofortunella microcarpa B.) and Kappa Carrageenan Percentages on the Quality Characteristics of Matured Coconut Water Jelly Drink (Cocos nucifera L.). (Under the supervision ... -
Pengaruh Penambahan Sari Bunga Kecombrang (Etlingera Elatior) dan Lama Perebusan Terhadap Mutu Jelly Drink Lidah Buaya (Aloe Vera L)
(Universitas Sumatera Utara, 2025)This research was aimed to determine the effect of adding kecombrang flower essence and boiling time and their interaction on the quality of aloe vera jelly drink. This research used a factorial Completely Randomized ... -
Pengaruh Penambahan Jahe Merah dan Serai serta Lama Perebusan Terhadap Mutu Minuman Fungsional Sarang Semut (Myrmecodia pendans)
(Universitas Sumatera Utara, 2025)MARTA LENA ROMAULI SIMANJUNTAK. The Effect of Addition of Red Ginger and Lemongrass and Boiling Time on the Quality of Myrmecodia Functional Drink (Myrmecodia pendans), (Under the supervision of TERIP KARO-KARO as Chair ... -
Pengaruh Perbandingan Bunga Telang (Clitoria ternatea) dengan Bunga Kenanga (Cananga odorata) dan Perbedaan Persentase Daun Stevia (Stevia rebaudiana) dengan Metode Penyeduhan Dingin terhadap Karakteristik Mutu Teh Celup
(Universitas Sumatera Utara, 2025)AMIR AHMAD SAYYIDINA: The Effect of Ratio of Butterfly Pea with Ylang-Ylang and Stevia Leaves Percentage with Cold Brew Method on the Quality Characteristics of Herbal Tea Bags, supervised by LINDA MASNIARY LUBIS. This ... -
Formulasi Pengawet Alami dari Ekstrak Buah Andaliman menggunakan Teknik Central Composite Design dengan Response Surface Methodology
(Universitas Sumatera Utara, 2025)Andaliman fruit is one of the typical spices of North Sumatra that has the potential to be utilized as a natural food preservative. This research was aimed to obtain the percentage concentration of andaliman fruit extract ... -
Inovasi Permen Jelly Fungsional Berbahan Dasar Ubi Jalar Ungu Dengan Penambahan Kulit Biji Kakao Dan Pemanfaatan Gula Kelapa Sebagai Pemanis Alami
(Universitas Sumatera Utara, 2025)Jelly candy is a popular snack enjoyed by various demographics. However, it is also known for its high sugar content and low nutritional value. This study was aimsed to innovate a healthier and more nutritious jelly candy ... -
Pengaruh Jumlah Gula dan Lama Fermentasi Terhadap Karakteristik Mutu Minuman Kombucha Cascara Robusta (Coffea canephora)
(Universitas Sumatera Utara, 2025)The purpose of this study was to analyze the effect of sugar amount and fermentation time on the quality characteristics of kombucha cascara robusta. The method used in this study was a Completely Randomized Design (CRD) ... -
Pengaruh Jenis Perlakuan Pendahuluan dan Lama Pengeringan Terhadap Mutu Fisikokimia dan Organoleptik Tepung Daun Chaya (Cnidoscolus aconitifolius)
(Universitas Sumatera Utara, 2025)Cnidoscolus aconitifolius, also known as chaya leaves, are rich in vitamins and antioxidants. Chaya leaves are processed into flour to provide nutrients in food products. Blanching, soaking in sodium metabisulfite, and ... -
Pengaruh Persentase Bubuk Kayu Manis dan Persentase Bubuk Daun Stevia terhadap Mutu Teh Celup Herbal Daun Chaya (Cnidoscolus aconitifolius)
(Universitas Sumatera Utara, 2025)Chaya leaves are rich in phenolic compounds and have strong antioxidant activity to be used as herbal teas. The addition of cinnamon powder and stevia leaf powder can improve the quality of herbal tea. The aim of the ... -
Pengaruh Penambahan Ekstrak Jahe Merah (Zingiber officinale var Rubrum) dan Konsentrasi Asam Sitrat Terhadap Karakteristik Mutu Minuman Jahe Merah Berkarbonasi
(Universitas Sumatera Utara, 2025)The purpose of this study was to find out the best formulation in making carbonated red ginger drinks, to find out the physical, chemical, and sensory characteristics of carbonated red ginger drinks. This study used a ... -
Optimasi Kualitas Es Krim dengan Penambahan Pasta Kulit Kopi Arabika (Coffea arabica) dan CMC (Carboxy Methyl Cellulose) Menggunakan Metode Permukaan Respon (RSM)
(Universitas Sumatera Utara, 2025)This study aims to determine the effect of the addition of arabica coffee skin paste and CMC on the quality of ice cream. This study used response surface method (RSM) with two factors, namely the percentage of arabica ... -
Pengaruh Jenis dan Konsentrasi Bahan Pengikat terhadap Karakteristik Artifisial Nori Daun Chaya (Cnidoscolus aconitifolius)
(Universitas Sumatera Utara, 2025)This study was conducted to determine the effect of the type and concentration of binders on the characteristics of chaya leaf nori artificials. This study used a 2-factor factorial completely randomized design (CRD), ... -
Pengaruh Perbandingan Tepung Terigu dengan Tepung Ubi Jalar Oranye (Ipomea batatas L.) Termodifikasi Terhadap Mutu Martabak
(Universitas Sumatera Utara, 2025)The purpose of this study was to determine the best modified method in making of sweet potato flour and to determine the effect of the ratio of modified sweet potato flour with wheat flour on martabak. This study used a ...