Browsing Undergraduate Theses by Submit Date
Now showing items 1-20 of 634
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Pengaruh Jumlah Daun Kemangi (Ocimum basilicum) dan Berat Buah Nanas (Ananas comosus) terhadap Karakteristik Mutu Infused Water
(Universitas Sumatera Utara, 2025)This study was conducted to determine the effect of the amount of basil leaves (Ocimum basilicum) and the weight of pineapple (Ananas comosus) on the quality characteristics of infused water. This research used a ... -
Pengaruh Penambahan Sari Buah Naga (Hylocereus polyrhizus) dan Konsentrasi Gom Arab terhadap Mutu Minuman Emulsi VCO (Virgin Coconut Oil)
(Universitas Sumatera Utara, 2025)This study was conducted to determine the effect of the addition of dragon fruit juice (Hylocereus polyrhizus) and the addition of gom arabic on the characteristics of VCO (Virgin Coconut Oil) emulsion drinks. This ... -
Pengaruh Konsentrasi Natrium Benzoat dan Lama Penyimpanan Terhadap Mutu Minuman Sari Buah Biwa (Eriobotrya Japonica)
(Universitas Sumatera Utara, 2025)Nabilah Arghina Salmaa: The Effect of Sodium Benzoate Concentration and Storage Duration on the Quality of Loquat Fruit Juice Beverage. Supervised by Linda Masniary Lubis. Loquat is a local fruit variety originating ... -
Pengaruh Perbandingan Daging Ikan Gabus dengan Tepung Tapioka serta Penambahan Jamur Tiram Putih terhadap Mutu Bakso
(Universitas Sumatera Utara, 2025)This study aims to determine the effect of the ratio of snakehead fish meat to tapioca flour and the addition of white oyster mushrooms, as well as their interaction, on meatball quality. This study was conducted using a ... -
Studi Pembuatan Minuman Teh Berkarbonasi Berbasis Kulit Kopi (Cascara) dengan Pemanis Stevia
(Universitas Sumatera Utara, 2025)The purpose of this study was to determine the effect of the addition of cascara and stevia sweetener and the interaction between the two on the physicochemical and sensory characteristics of carbonated cascara tea. This ... -
Pengaruh Perbandingan Pepaya dengan Kulit Pisang Kepok dan Pengaruh Penambahan Gula Stevia terhadap Mutu Fruit Leather Pepaya
(Universitas Sumatera Utara, 2025)The processing of kepok banana peels that are used for one of the food products that can be consumed with the addition of pepaya fruit as the main ingredient in making dried sweets. This study used a Complete Random ... -
Pengaruh Penambahan Gula Kelapa dan Tingkat Kematangan Labu Siam (Sechium edule) terhadap Mutu dan Organoleptik Minuman Fungsional Labu Siam
(Universitas Sumatera Utara, 2025)This study aimed to determine the effect of varying concentrations of coconut sugar and the maturity level of chayote on the quality characteristics and organoleptic properties of the functional drinks labu siam, and ... -
Snackbar Fungsional Kaya Protein dan Antioksidan dari Tepung Sorgum (Sorghum Bicolor L.) dengan Penambahan Tepung Daun Kelor (Moringa Oleifera L.) dan Pemanis Gula Aren
(Universitas Sumatera Utara, 2025)This study was aimed to determine the effect of the addition of moringa flour and palm sugar concentration on the chemical characteristics, organoleptic and the best formulation of moringa snackbar. This study used a ... -
Pengaruh Lama Pengeringan Kulit Kopi dan Penambahan Daun Rosemary (Rosmarinus officinalis L) terhadap Karakteristik Mutu Teh Cascara
(Universitas Sumatera Utara, 2025)The Effect of Coffee Husk Drying Duration and Addition of Rosemary Leaves (Rosmarinus officinalis L) on the Quality Characteristics of Cascara Tea, supervised by ISMED SUHAIDI. This study was conducted to determine the ... -
Pengaruh Lama Pengeringan Kulit Kopi dan Penambahan Daun Rosemary(Rosmarinus officinalis L) terhadap Karakteristik Mutu Teh Cascara
(Universitas Sumatera Utara, 2025)The Effect of Coffee Husk Drying Duration and Addition of Rosemary Leaves (Rosmarinus officinalis L) on the Quality Characteristics of Cascara Tea, supervised by ISMED SUHAIDI. This study was conducted to determine the ... -
Pengaruh Penambahan Sari Jahe Merah (Zingiber officinale var. Rubrum) dan Sari Jeruk Nipis (Citrus aurantifolia) Terhadap Karakteristik Minuman Sari Buah Salak Padangsidempuan
(Universitas Sumatera Utara, 2025-10)This Study was aimed to analyze the effect of the addition of red ginger juice (Zingiber officinale var. Rubrum) and lime juice (Citrus aurantifolia) on the quality characteristics of Padangsidempuan’s salak fruit juice ... -
Pengaruh Penambahan Ekstrak Bunga Telang (Clitoria ternatea L.) dan Lama Fermentasi Terhadap Mutu Yoghurt Susu Kerbau
(Universitas Sumatera Utara, 2025)LATIFAH HANUM NASUTION : The effect of additional Blue Butterfly Pea (Clitoria ternatea Linn) extract and fermentation time on the quality of buffalo milk yoghurt Supervised by LINDA MASNIARY LUBIS and HOTNIDA SINAGA. ... -
Pengaruh Perbandingan Sari Kulit Ari Pisang Kepok (Musa paradisiaca L.) dengan Sari Jambu Biji Merah (Psidium guajava L.) dan Penambahan Karagenan Terhadap Karakteristik Mutu Minuman Jeli
(Universitas Sumatera Utara, 2025)This study was conducted to analyze the effect of ratio kepok banana peel extract with red guava extract and carrageenan addition on the quality characteristics of jelly drinks. This study used a 2-factor factorial completely ... -
Pengaruh Perbandingan Tepung Bekatul Jagung dengan Tepung Beras Merah dan Penambahan Puree Labu Kuning terhadap Karakteristik Kimia dan Organoleptik Food Bar
(Universitas Sumatera Utara, 2025)Food bars are one of the ready-to-eat emergency food products. The shape of the food bar is a stick, making it easier to pack and saves more space, making it more efficient. This research was aimsed to study the effect of ... -
Pengaruh Perbandingan Sari Bengkuang dengan Sari Nanas dan Persentase Maltodekstrin terhadap Karakteristik Minuman Serbuk Instan
(Universitas Sumatera Utara, 2025)This study was aimed to determine the effect of the ratio of jicama with pineapple juice and the percentage of maltodextrin on the characteristics of instant powdered drinks. The method used in this study was a factorial ... -
Karakteristik Mutu Fisik, Kimia, dan Organoleptik Saus Cabai dengan Penambahan Andaliman dan Sari Belimbing Wuluh
(Universitas Sumatera Utara, 2025)This study was aimed to determine the effects of andaliman and starfruit juice addition on the physicochemical and organoleptic quality of chili sauce. The research employed a Completely Randomized Factorial Design (CRD) ... -
Pengaruh Perbandingan Tepung Terigu dan Tepung Biji Durian dengan Penambahan Puree Pisang Ambon pada Produk Bolu Kukus
(Universitas Sumatera Utara, 2025)The increase of durian fruit production has resulted high waste of durian seeds which can cause environmental problems if not utilized properly. Durian seeds can be processed into flour and used as a substitute for ... -
Pengaruh Perbandingan Tepung Talas dengan Tepung Wortel dan Penambahan Tepung Ampas Kelapa Terhadap Mutu Brownies Kukus
(Universitas Sumatera Utara, 2025)This research was aimed to determine the effect of the ratio of taro flour to carrot flour and the addition of coconut pulp flour on the physical, chemical and organoleptic quality characteristics used as raw materials for ... -
Pengaruh Kombinasi Buah Sirsak dan Kulit Buah Naga dengan Penambahan CMC, Gum Arab dan Karagenan pada Pembuatan Fruit Leather
(Universitas Sumatera Utara, 2025)This study was aimed to analyze the effect of adding soursop fruit and dragon fruit peel with a concentration of CMC, arabic gum and carrageenan and the interaction of both on the chemical and sensory quality characteristics ... -
Pengaruh Perbandingan Sari Buah Pepino (Solanum muricatum) Dengan Sari Kulit Buah Naga Merah (Hylocereus polyrhizus) dan Konsentrasi CMC (Carboxymethyl cellulose) Terhadap Mutu Sirup
(Universitas Sumatera Utara, 2025)The study was aimed to determine the effects of varying ratios of pepino fruit juice and red dragon fruit peel juice, and concentrations of CMC (Carboxymethyl Cellulose), and their interaction on the quality of the resulting ...