Undergraduate Theses
Undergraduate Theses
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Pengaruh Waktu Pengukusan dan Lama Fermentasi terhadap Karakteristik Mutu Tape Ubi Jalar Kuning yang Diolah Menjadi Keripik
(Universitas Sumatera Utara, 2025)This study was conducted with the aim of determining the effect of steaming time and fermentation time on the quality characteristics of yellow sweet potato tape and processing yellow sweet potato tape into yellow sweet ... -
Pengaruh Perbandingan Ekstrak Albedo Semangka dengan Ekstrak Kulit Buah Naga dan Konsentrasi Sorbitol terhadap Mutu Permen Jelly
(Universitas Sumatera Utara, 2024)This research was aimed to determine the characteristics of jelly candy made from watermelon albedo and pitaya peel and to utilize raw materials that still had nutrition content which is usually discarded as waste and ... -
Pengaruh Perbandingan Bubur Labu Kuning dengan Jenis Bubur Kunyit dan Jenis Gula yang Digunakan terhadap Mutu Selai Lembaran Labu Kuning
(Universitas Sumatera Utara, 2025)Sheet jam is a new innovation transforming traditional semi-moist jam into compact, non-sticky sheets. This innovation aims to facilitate the consumption of jam on bread. The use of yellow pumpkin, turmeric (white ... -
Pengaruh Penambahan Sari Kulit Buah Kakao dan Persentase Non Dairy Cream terhadap Karakteristik Kimia dan Organoleptik Es Krim Kacang Merah
(Universitas Sumatera Utara, 2025)This research was aimed to determine the effect of adding cocoa fruit peel extract and the percentage of non-dairy cream on the chemical and organoleptic characteristics of red bean ice cream. The study used a factorial ... -
Pengaruh Jenis dan Konsentrasi Asam Pada Proses Hidrolisis Terhadap Karakteristik Nanokristal Pati Ubi Jalar Ungu
(Universitas Sumatera Utara, 2025)Pati merupakan biopolimer yang termasuk cukup banyak ditemukan pada tanaman biji-bijian, umbi-umbian dan buah-buahan. Umumnya kandungan terbesar terdapat didalam umbi-umbian. Umbi-umbian yang mengandung pati salah satunya ... -
Karakteristik Minuman Emulsi Virgin Coconut Oil (Vco) dengan Penambahan Sari Terong Belanda (Cyphomandra Betacea) dan Madu
(Universitas Sumatera Utara, 2025)This study aimed to determine the effect of the comparison of virgin coconut oil with Dutch eggplant juice and the addition of honey on the quality of emulsified drinks. The method used in this study was a Complete ... -
Karakteristik Fisikokimia dan Sensori Permen Jelly Kulit Buah Naga dengan Penambahan Gelatin dan Sari Jeruk Nipis
(Universitas Sumatera Utara, 2025)Jelly candy is a practical and nutritious food. The addition of gelatin and lime juice to jelly candies serves to increase their nutritional content. This research was carried out to see the physicochemical and sensory ... -
Pengaruh Perbandingan Sari Buah Mangga (Mangifera indica L) dengan VCO dan Konsentrasi Gum Arab terhadap Mutu Minuman Emulsi VCO (Virgin Coconut Oil)
(Universitas Sumatera Utara, 2025)This research was conducted to determine the ratio of mango juice (Mangifera indica L) and gum arabic concentration on the quality of VCO (virgin coconut oil) emulsion drinks. This research was conducted using a factorial ... -
Pengaruh Jenis Tepung Pengisi dan Penambahan Sari Brokoli Terhadap Karakteristik Kaldu Bubuk Alami Ikan Gabus (Channa striata)
(Universitas Sumatera Utara, 2025)Powdered broth is a food product derived from the extraction of animal or plan-based materials, dried into a powdered form and utilized as a flavor enhancer in various dishes. This study aimed to evaluate the effect ... -
Pengaruh Perbandingan Pati Nanokristal Ubi Jalar Ungu Dengan Maltodekstrin Terhadap Karakteristik Nanoenkapsulan Ekstrak Buah Andaliman
(Universitas Sumatera Utara, 2025)Nanoparticles are solid particels with a size of around 10-1000 nm. The advantages of nanoparticles are as antibacterial and antimicrobial. The purpose of this study was to determine the best effect of ratio in making ... -
Pengaruh Perbandingan Sari Terong Belanda dengan Sari Wortel dan Persentase Karagenan terhadap Mutu Permen Jeli
(Universitas Sumatera Utara, 2025)Jelly candy is a type of soft candy with a chewy texture. The addition of tamarillo extract and carrot extract to jelly candy functions as a nutritional enhancer and improves the quality of jelly candy. The aim of this ... -
Pengaruh Penambahan Nanas (Ananas comosus L.) dan Tepung Mocaf terhadap Karakteristik Mutu Selai Semangka
(Universitas Sumatera Utara, 2025)This study was aimed to determine the effect of adding pineapple and mocaf flour and the interaction of both on the quality characteristics of watermelon jam. This study was conducted using a completely randomized design ... -
Pengaruh Perbandingan Bubur Bit Merah dengan Bubur Buah Nanas serta Persentase CMC terhadap Mutu Selai
(Universitas Sumatera Utara, 2025)SYADINDA BAROKAH: The Effect of Ratio of Red Beet Pulp with Pinneaple pulp and Percentage of CMC on Jam Quality, Supervised by LINDA MASNIARY LUBIS. The aim of this study was to determine the effect of the ratio red beet ... -
Pengaruh Perbandingan Sari Salak Pondoh (Salacca Zalacca Var Pondoh) dengan Sari Bit Merah (Beta Vulgaris L) dan Persentase CMC (Carboxyl Methyl Cellulose) Terhadap Mutu Sirup Salak Pondoh-Bit Merah
(Universitas Sumatera Utara, 2025)The purpose of this study was to determine the effect of the comparison of pondoh snake fruit juice with red beet juice and CMC percentage on the quality of pondoh snake fruit-red beet syrup. This research was conducted ... -
Pengaruh Jenis Kemasan dan Lama Penyimpanan terhadap Karakteristik Mutu Keripik Tape Ubi Jalar Oranye
(Universitas Sumatera Utara, 2025)This research was conducted to determine effect of packaging type and storage time on the characteristics of orange sweet potato tape chip. This research was conducted using a factorial Completely Randomized Design (CRD) ... -
Pengaruh Penambahan Asam Sitrat dan Pektin Kulit Buah Lemon terhadap Karakteristik Mutu dan Organoleptik Selai Kulit Buah Kakao
(Universitas Sumatera Utara, 2025)This research aims to evaluate the impact of adding citric acid and lemon peel pectin on the quality characteristics of cocoa peel jam. The study was carried out in the Laboratory of Food Chemical and Biochemical Analysis, ... -
Pengaruh Perbandingan Karagenan dengan CMC dan Penambahan Ekstrak Kayu Secang Terhadap Mutu Karakteristik Minuman Jelly Daun Belimbing Wuluh
(Universitas Sumatera Utara, 2025)This research was conducted to determine the effect ratio of carrageenan with CMC (Carboxymethyl cellulose) and the addition of sappan wood extract on the quality characteristics of star fruit leaf jelly drink. This ... -
Pengaruh Penambahan Wortel (Daurus carota) dan Tepung Mocaf (Modified cassava flour) dengan Persentase yang Berbeda terhadap Karakteristik Mutu Selai Salak Sidimpuan (Salacca sumatrana Becc)
(Universitas Sumatera Utara, 2025)This research was aimed to determine the effect of adding carrots and mocaf flour and their interaction on the quality of salak sidimpuan jam. This research used the factorial Completely Randomized Design with two factors, ... -
Pengaruh Lama Penyangraian Biji Pepaya (Carica papaya L) dan Persentase Ketan Hitam (Oryza sativa L. var. glutinosa) terhadap Karakteristik Mutu Bubuk Kopi Analog Biji Pepaya
(Universitas Sumatera Utara, 2025)This study was aimed to determine the effect of variations in the roasting time of papaya fruit seeds and the percentage of black glutinous rice and the interaction between the two factors on the quality characteristics ... -
Pengaruh Perbandingan Sari Wortel dengan Sari Bonggol Nanas dan Persentase Xanthan Gum terhadap Mutu Sirup Wortel-Bonggol Nanas
(Universitas Sumatera Utara, 2025)This research was aimed to determine the effect of the ratio of carrot juice to pineapple tuber juice and the percentage of xanthan gum and their interaction on the quality of pineapple tuber carrot syrup. This research ...
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