Browsing Undergraduate Theses by Submit Date
Now showing items 1-20 of 562
-
Pengaruh Konsentrasi Starter 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 starter concentration and fermentation time on the quality characteristics of cascara robusta kombucha. The method used in this study was a Completely Randomized Design ... -
Pengaruh Lama Pengukusan dan Konsentrasi Ragi terhadap Karakteristik Mutu Keripik Tape Ubi Jalar Ungu (Ipomoea batatas var. ayamurasaki)
(Universitas Sumatera Utara, 2025)The purpose of this study was to determine the effect of the duration of steaming on purple sweet potato tape and percentage of yeast on purple sweet potato tape. The method used in this method was a Complete Random ... -
Pengaruh Penambahan Ekstrak Kayu Secang (Caesalpinia sappan) dan Sari Belimbing Wuluh (Averrhoa bilimbi) terhadap Karakteristik Mutu Minuman Fungsional Belimbing Wuluh
(Universitas Sumatera Utara, 2024)This research was aimed to determine the effect of adding secang wood extract and bilimbi juice and their interaction on the quality of bilimbi functional drinks. This research was conducted using a factorial completely ... -
Pengaruh Perbandingan Sari Okra Hijau (Abelmoschus esculentus) dengan Sari Jeruk Nipis (Citrus aurantifolia) dan Konsentrasi Tepung Konyaku terhadap Mutu Minuman Jeli
(Universitas Sumatera Utara, 2024)Jelly drinks are refreshing instant beverages with a variety of flavors and unique textures. The use of green okra juice, lime juice, and konjac flour in jelly drinks serves to increase their nutritional content. This study ... -
Pengaruh Penambahan Kayu Manis dan Gula Sorgum terhadap Karakteristik Mutu Minuman Herbal Lidah Buaya
(Universitas Sumatera Utara, 2024)This study was conducted to determine the effect of the addition of cinnamon and sorghum sugar on the quality characteristics of herbal drinks. This study used a factorial completely randomized design method with two ... -
Pengaruh Perbandingan Sari Bengkuang (Pachyrhizuz erosus) dengan Sari Jeruk Kalamansi (Citrofortunella microcarpa) dan Konsentrasi Tepung Konyaku terhadap Mutu Minuman Jeli
(Universitas Sumatera Utara, 2024)Jelly drinks are practical drinks that are also rich in nutrients. The addition of jicama juice, calamansi orange juice, and konyaku flour was aimsed to increase its nutritional value. This study was aimsed to assess the ... -
Pengaruh Penambahan Kulit Buah Naga dan Konsentrasi Gula terhadap Minuman Tepache
(Universitas Sumatera Utara, 2025)This study was aimed to assess the effect of dragon fruit peel and sugar concentration on the chemical, microbiological, organoleptic characteristics, and optimal formulation of tepache beverage. The research used a factorial ... -
Pengaruh Penambahan Karagenan dan Kayu Secang (Caesalpinia sappan L.) terhadap Mutu Minuman Jeli Kulit Kopi Arabika
(Universitas Sumatera Utara, 2025)This research was aimed to determine the effect of the addition of carrageenan and sappan wood extract and the interaction of both on the quality of jelly drink coffee pulp arabica. This research used the factorial completely ... -
Pengaruh Penambahan Kulit Batang Kayu Manis dan Sari Bonggol Nanas terhadap Karakteristik Mutu Sirup Pisang Mas (Musa acuminata Colla)
(Universitas Sumatera Utara, 2025)The purpose of this study was t o determine the effect of addition cinnamon bark and pineapple weevil extract and the interaction between the two on the quality characteristics of golden banana syrup. This researc h was ... -
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 ...