Undergraduate Theses
Undergraduate Theses
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Pengaruh Perbandingan Sari Buah Semangka (Citrullus lanatus) dengan VCO dan Konsentrasi Gum Arab terhadap Karakteristik Minuman Emulsi VCO (Virgin Coconut Oil)
(Universitas Sumatera Utara, 2024)This study was conducted to determine the effect of ratio watermelon juice (Citrullus lanatus) with VCO and gum arabic concentrations on the characteristics of VCO (virgin coconut oil) emulsion drinks. This study was ... -
Pengaruh Perbandingan VCO (Virgin Coconut Oil) dengan Sari Asam Jawa (Tamarindus indica L.) dan Konsentrasi Xanthan Gum terhadap Karakteristik Fisikokimia dan Sensori Minuman Emulsi
(Universitas Sumatera Utara, 2024)This study was aimed to determine the effect of the ratio of VCO (virgin coconut oil) with tamarind juice (Tamarindus indica L.) and xanthan gum concentration on the physicochemical and sensory characteristics of emulsified ... -
Pengaruh Perbandingan VCO (Virgin Coconut Oil) dengan Sari Buah Jeruk Siam (Citrus nobilis) dan Penambahan Gula Stevia Cair terhadap Mutu Minuman Emulsi
(Universitas Sumatera Utara, 2024)The purpose of this research was to find the effect of the ratio of virgin coconut oil with siam orange juice and the addition of liquid stevia sugar on emulsion drink quality. This study used a Completely Randomized Design ... -
Metode Pembuatan Tepung Ubi Jalar Bolu (Ipomoea batatas) Termodifikasi dan Aplikasinya pada Pembuatan Cookies
(Universitas Sumatera Utara, 2024)The aim of the research was to determine the best method for making modified flour and its application in making cookies with good quality. The method used in this research was a non-factorial Completely Randomized Design ... -
Pengaruh Perbandingan Sari Kulit Kayu Secang (Caeselpinia sappan L.) dengan Sari Belimbing Wuluh (Averrhoa bilimbi) dan Persentase Karagenan terhadap Mutu Permen Jelly
(Universitas Sumatera Utara, 2024)Jelly candy is a type of soft candy with a chewy texture. The addition of secang bark extract with bilimbi extract and carrageenan serves as a nutritional enchancer and improves the quality of jelly candy. This research ... -
Metode Pembuatan Tepung Ubi Jalar Cilembu (Ipomoea batatas (L.) lam) Termodifikasi dan Pengaplikasiannya pada Produk Biskuit
(Universitas Sumatera Utara, 2024)This research was aimed to determine the best method for making modified flour and its application in making biscuits with good quality. The method used in this study was the non-factorial Completely Randomized Design (CRD) ... -
Pengaruh Aplikasi Plasma Ozon terhadap Mutu Cabai Merah Segar Selama Penyimpanan
(Universitas Sumatera Utara, 2024)Chilli is an agricultural commodity with high potential. However, like other horticultural products, chilli has a short shelf life and fluctuating prices, resulting in low income for chilli farmers. Ozone plasma technology ... -
Pengaruh Penambahan Ekstrak Daun Kelor (Moringa oleifera) dan Jenis Pemanis terhadap Aktivitas Antioksidan serta Karakteristik Mutu Permen Jeli Berbasis Selulosa Bakteri
(Universitas Sumatera Utara, 2024)Consuming functional food products is an effort to improve the nutrition of the Indonesian people. Functional food products are synonymous with antioxidants in them which are believed to be able to prevent free radicals ... -
Pengaruh Perbandingan Tepung Biji Nangka dengan Tepung Terigu dan Jumlah Bubuk Kopi terhadap Mutu Bolu Bhoi Khas Aceh
(Universitas Sumatera Utara, 2023)This research was aimed to determine the effect of the ratio of jackfruit seed flour with wheat flour and the amount of coffee powder on the physical and chemical properties of bhoi cake. This study used a factorial ... -
Pengaruh Rasio Air dengan Ubi Jalar Ungu (Ipomea batatas L. Var. Ayamurasaki) dan Penambahan Pektin terhadap Karakteristik Mutu Selai
(Universitas Sumatera Utara, 2023)This study was conducted to study the effect of water ratio with purple sweet potato var. ayamurasaki and the addition of pectin on the quality characteristics of jam. This study used a factorial complete randomized ... -
Pengaruh Perbandingan Ekstrak Buah Lemon dengan Ekstrak Buah Naga dan Konsentrasi Gula Pasir terhadap Mutu Minuman Fruit Tea
(Universitas Sumatera Utara, 2023)This research was conducted to determine the effect of comparison lemon extract with dragon fruit extract and granulated sugar concentration on the quality of fruit tea drinks. This research was conducted at the Food ... -
Optimalisasi Proses Hidrolisis dengan Enzim Alfa Amilase untuk Produksi Maltooligosakarida dari Pasta Ubi Jalar Oranye Varietas Beta 1
(Universitas Sumatera Utara, 2023)Orange sweet potato variety beta 1 is one of the leading commodities in North Sumatra. Utilization of orange sweet potato variety beta 1 needs to be done to create food products that have good nutritional content. The ... -
Pengaruh Penambahan Ekstrak Kayu Manis dan Persentase Gula Aren terhadap Karakteristik Mutu Minuman Fungsional Lime (Citrus aurantifolia S.) Isotonic Drink
(Universitas Sumatera Utara, 2023)This study was conducted to determine the effect of the addition of cinnamon extract and the percentage of palm sugar on the quality characteristics of lime isotonic drink. This study used a 2-factor factorial complete ... -
Pengaruh Penambahan Sari Kacang Merah dan Tepung Ubi Jalar Ungu terhadap Mutu Es Krim Berbahan Dasar Krim Kelapa
(Universitas Sumatera Utara, 2023)This research was aimed to determine the effect of adding red bean extract and purple sweet potato flour on the quality of ice cream made from coconut cream. This research began by making red bean extract, purple sweet ... -
Metode Pembuatan Tepung Ubi Jalar Oranye (Ipomoea Batatas) Varietas Beta 1 Termodifikasi dan Aplikasinya pada Pembuatan Brownies Kukus
(Universitas Sumatera Utara, 2023)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 and wheat flour on steamed brownies. This study ... -
Metode Pembuatan Tepung Ubi Jalar Ungu (Ipomoea Batatas) Varietas Ayamurasaki Termodifikasi dan Aplikasinya pada Pembuatan Waffle
(Universitas Sumatera Utara, 2023)This study was conducted to determine the best method to make modified sweet potato flour and the best combination of wheat flour and modified sweet potato flour. The method that used in this study was non factorial ... -
Pengaruh Metode Perlakuan Awal (Ultrasonikasi dan Pembekuan) dengan Lama Penggorengan Vakum terhadap Mutu dan Sensori Keripik Tapai Ubi Jalar Ungu Beserta Indeks Glikemiknya
(Universitas Sumatera Utara, 2023)The objective of this research was to find out the effect of the pretreatment methods and the vacuum frying times and the interaction of both on theiquality and sensory of purple sweetipotato tapai chips and their glycemic ... -
Metode Pembuatan Tepung Ubi Jalar Kuning (Ipomea Batatas L. Var. Beni Azuma) Termodifikasi dan Aplikasinya pada Pembuatan Food Bar
(Universitas Sumatera Utara, 2023)This study was aimsed to obtain a modification method that produced the best physicochemical characteristics of modified yellow sweet potato flour and to determine the effect of the ratio of wheat flour to modified sweet ... -
Pengaruh Perbandingan Sari Salak Sidempuan dengan Sari Sereh dan Lama Penyimpanan terhadap Mutu Minuman Sari Salak Sidempuan
(Universitas Sumatera Utara, 2023)Juice is a drink made from the extraction or pressing of the natural liquid contained in frut and vegetables. The purpose of this research was to know the effect of ratio of snackfruit juice with lemongrass juice and and ... -
Pengaruh Variasi Suhu Pengeringan dan Penambahan Ekstrak Bunga Telang (Clitoria Ternatea L.) Terhadap Mutu Minuman Fungsional Ready-To-Drink Teh Daun Sirsak
(Universitas Sumatera Utara, 2023)The aim of this research was to evaluate the effect of variations in the drying temperature of soursop leaves and the addition of butterfly pea flower extract on the quality of Ready-to-Drink tea, and to determine the best ...
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