Undergraduate Theses
Undergraduate Theses
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Pengaruh Penggunaan Ekstrak Kulit Kopi Arabika dan Persentase Gelatin terhadap Karakteristik Fisikokimia dan Sensori Permen Jeli
(Universitas Sumatera Utara, 2025)Coffee skin is a residual product produced after the process of stripping coffee and then drying it. Coffee skins have a unique taste and have many benefits, including their ability to ward off free radicals, protect ... -
Suplementasi Tepung Ubi Jalar Oranye Varietas Beta 1 dan Pengaruh Ukuran Partikel Tepung terhadap Profil Nutrisi, Sifat Fisik, Aktivitas Antioksidan, dan Sensori Mie Instan
(Universitas Sumatera Utara, 2025)This study was aimsed to evaluate the effect of supplementation level of oranye sweet potato flour Beta 1 variety and flour particle size on nutritional profile, physical properties, antioxidant activity, and sensory of ... -
Pengaruh Penambahan Bubuk Kulit Lemon dan Tingkat Kehalusan Cascaraarabika terhadap Karakteristik Mutu Minuman Teh Cascara
(Universitas Sumatera Utara, 2025)The method used in this study is a completely randomized design (CRD) consisting of two factors, namely the addition of lemon peel powder (K): (5%, 10%, 15%, 20%) and the fineness level of cascara (M): (20 mesh, 40 ... -
Optimasi Kualitas Virgin Coconut Oil (VCO) dari Kelapa di Batu Bara melalui Proses Fermentasi dan Sentrifugasi dengan Metode Permukaan Respon (RSM)
(Universitas Sumatera Utara, 2024)Virgin Coconut Oil (VCO) is an oil produced from processed coconuts that consists of medium chain fatty acids (medium chain free fatty acids) and long chain fatty acids (long chain fatty acids). These components make VCO ... -
Pengaruh Ketebalan Irisan dan Suhu Penggorengan terhadap Karakteristik Fisikokimia dan Sensori Keripik Tape Singkong Menggunakan Mesin Vacuum Frying
(Universitas Sumatera Utara, 2024)This study was aimed to examine the effect of slice thickness and frying temperature on the physicochemical and sensory characteristics of cassava tape chips using a vacuum frying machine. The method used was a factorial ... -
Pemanfaatan Dedak Padi melalui Teknologi Fermentasi pada Pembuatan Kecap Asin
(Universitas Sumatera Utara, 2024)This research was conducted to determine the effect of rice bran concentration and salt solution concentration on the quality characteristics of soy sauce. This research used a factorial completely randomized design ... -
Pengaruh Perbandingan Sari Daun Sirsak (Annona muricata L) dengan Sari Jahe Merah (Zingiber Officinal Var Rubrum Rhizoma) dan Penambahan Gula terhadap Karakteristik Serbuk Minuman Herbal
(Universitas Sumatera Utara, 2024)This research was conducted to determine the effect of comparing soursop leaf juice (Annona muricata L.) with red ginger juice (zingiber officinale var rubrum rhizoma) and the addition of sugar on the characteristics of ... -
Pengaruh Lama Perebusan serta Perbandingan Ekstrak Daun Asam Jawa (Tamarindus indica) dan Ekstrak Wortel (Daucus carota L.) terhadap Mutu Minuman Fungsional
(Universitas Sumatera Utara, 2024)This study aimed to determine the effects of boiling duration and the ratio of tamarind leaf extract and carrot extract on the quality of functional beverages. The research used a factorial Completely Randomized Design ... -
Pengaruh Penambahan Maltooligosakarida Ubi Jalar Ungu terhadap Karakteristik Fisik, Kimia, dan Sensori Yoghurt
(Universitas Sumatera Utara, 2024)This research was aimed to identify the effect of adding purple sweet potato maltooligosaccharides on the physical, chemical and sensory characteristics of yoghurt. This research used a non-factorial Completely Randomized ... -
Pemanfaatan Tepung Cangkang Telur Ayam Ras dan Pengaruhnya terhadap Sifat Kimiawi dan Organoleptik Minuman Kopi Arabika Seduhan (Coffea arabica)
(Universitas Sumatera Utara, 2024)Indonesian coffee plants are one of the many plantation crops with high economic value. Coffee plants consist of various types, namely Arabica, Robusta, Liberica and Excelsa coffee. However, Arabica and Robusta coffee are ... -
Pengaruh Perbandingan Ampas Kelapa Terfermentasi Aspergillus niger, Tepung Jagung, dan Tapioka terhadap Karakteristik Patty Analog
(Universitas Sumatera Utara, 2024)Analog patty is a processed product resembling a meat patty made from non-animal ingredients. Fermented coconut dregs have potential as a raw material due to their abundant availability and their nutritional content can ... -
Pengaruh Perbandingan Air Kelapa Tua (Cocos nucifera L.) Dengan Ekstrak Bunga Rosela (Hibiscus sabdariffa) Dan Persentase Gula Stevia Terhadap Karakteristik Mutu Minuman Isotonik
(Universitas Sumatera Utara, 2024)This study was held to determine the effect of the ratio of matured coconut water with roselle flower extract and the percentage of stevia sugar on the quality characteristics of isotonic drinks. This study used a 2-factor ... -
Pengaruh Penambahan Pasta Ubi Jalar Oranye terhadap Mutu Mie Instan
(Universitas Sumatera Utara, 2025)Developing sweet potato-based products is one way to minimize damage to ingredients. The nutritional value contained in sweet potatoes can be used as an alternative food for ready-to-eat or ready-to-cook. The sweet potatoes ... -
Pengaruh Penambahan Sari Daun Kelr (Moringa oleifera) dan Karagenan terhadap Mutu Minuman Jelly Jambu Biji Merah (Psidium guajava)
(Universitas Sumatera Utara, 2024)This study was aimed to determine the effect of the addition of moringa leaf juice and carrageenan on the quality of red guava jelly drink. This study used a completely randomized design (CRD) with 2 factors, namely the ... -
Pengaruh Perbandingan Puree Pepaya Dengan Puree Nanas dan Persentase Gum Arab Terhadap Karakteristik Mutu Fruit Leather Pepaya Nanas
(Universitas Sumatera Utara, 2025)Effect of the Ratio of Papaya Puree with Pineapple Puree and the Percentage of Arabic Gum on the Quality Characteristics of Papaya Pineapple Fruit Leather (Supervised by ISMED SUHAIDI and ZULKIFLI LUBIS). This research ... -
Pengaruh Perbandingan Sari Buah Jambu Biji Merah (Psidium guajava Linn.) dengan Sari Buah Naga Merah (Hylocereus polyrhizus) dan Konsentrasi Xanthan Gum pada Karakteristik Sirup
(Universitas Sumatera Utara, 2024)Syrup is a concentrated sugar solution with a minimum sugar content of 65% that may contain permitted food additives according to regulations. Red guava was used as a source of antioxidants, while red dragon fruit was used ... -
Pengaruh Perlakuan Pendahuluan dan Konsentrasi CMC terhadap Karakteristik Mutu Sirup Kulit Kopi Robusta (Coffea canephora)
(Universitas Sumatera Utara, 2025)Syrup is a food product made from a concentrated sugar solution with a minimum sugar content of 65%, combined with food additives, and categorized as a ready-to-drink beverage. The use of robusta coffee husks aims to ... -
Pengaruh Penambahan Ekstrak Daun Kelor (Moringa oleifera) dan Konsentrasi CMC (Carboxymethyl cellulose) terhadap Mutu Sirup Bonggol Nanas
(Universitas Sumatera Utara, 2024)This research was aimed to determine the effect of the addition of moringa leaf extract and CMC and the interaction of both on the quality of pineapple stem syrup. This research used the Factorial Completely Randomized ... -
Pengaruh Penambahan Maltooligosakarida dari Ubi Jalar Ungu terhadap Mutu Es Krim
(Universitas Sumatera Utara, 2025)ELISABETH OMPUSUNGGU: Effect of Addition of Maltooligosaccharides from Purple Sweet Potato on Ice Cream Quality, (Supervised by ELISA JULIANTI and ISMED SUHAIDI. This research was aimed to determine the effect of the ... -
Pengaruh Perbandingan Tepung Terigu dengan Kacang Kedelai (Glycine Max) dan Lama Fermentasi Moromi terhadap Pembuatan Kecap Manis
(Universitas Sumatera Utara, 2024)Soybeans is a high-protein legume commodity frequently processed or consumed by Indonesian society. In 2023, Indonesia imported 1.94 million tons of soybeans from the United States. The processing of soybeans into sweet ...
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