Undergraduate Theses
Undergraduate Theses
Recently added
Now showing items 21-40 of 634
-
Pengaruh Perbandingan Sari Buah Apel Fuji (Malus domestica) dengan VCO (Virgin Coconut Oil) dan Konsentrasi Gum Arab terhadap Mutu Minuman Emulsi
(Universitas Sumatera Utara, 2025)This study was conducted to evaluate the effect of Fuji apple juice (Malus domestica) ratio with VCO (Virgin Coconut Oil) and concentration of arabic gum as emulsifier on the quality of emulsion beverages which included ... -
Pengaruh Perbandingan VCO (Virgin Coconut Oil) dan Sari Wortel (Daucus carota L.) serta Konsentrasi Gum Arab terhadap Karakteristik Mutu Minuman Emulsi
(Universitas Sumatera Utara, 2025)This study was conducted to determine the effect of the ratio of VCO with carrot juice and arabic gum concentration on the quality of emulsion drinks. This research was conducted using a factorial ... -
Pengaruh Perbandingan VCO (Virgin Coconut Oil) Dengan Sari Stroberi (Fragaria x ananassa) Dan Konsentrasi Gum Arab Terhadap Sifat Fisikokimia Minuman Emulsi
(Universitas Sumatera Utara, 2025)This study was conducted to determine the effect of ratio VCO (Virgin Coconut Oil) with strawberry juice (Fragaria x ananassa) and arabic gum concentration on the physicochemical properties of emulsion drinks. This ... -
Pengaruh Persentase dan Jenis Tepung Terhadap Mutu Nori Artifisial Daun Chaya (Cnidoscolus Aconitifolius)
(Universitas Sumatera Utara, 2025)Nori is a food product in the form of thin green sheets, typically made from seaweed. Advances in food technology have enabled the development of artificial nori using nutrient-rich chaya leaves (Cnidoscolus aconitifolius) ... -
Pengaruh Perbandingan Salak Sidimpuan (Salaccca sumatrana Becc.) dengan Kolang-Kaling (Arenga pinnata Merr.) dan Penambahan Ekstrak Bunga Telang (Clitoria ternatea L.) terhadap Mutu Selai
(Universitas Sumatera Utara, 2025)The development of innovative jam products by utilizing local raw materials needs to be done, so this research was aimed to evaluate the effect of the ratio Sidimpuan snake fruit with sugar palm fruit and the addition of ... -
Pengaruh Perbandingan Virgin Coconut Oil (VCO) Dengan Ekstrak Bunga Telang Dengan Variasi Konsentrasi Gum Arab Terhadap Sifat Fisikokimia Minuman Emulsi
(Universitas Sumatera Utara, 2025)This study was conducted to determine the effect of ratio virgin coconut oil with butterfly pea flower extract and arabic gum concentration on the physicochemical properties of emulsion drinks. This study was conducted ... -
Karakteristik Mutu dan Organoleptik Permen Jelly Kulit Buah Naga Merah (Hylocereus polyrhizus) dengan Penambahan Ekstrak Ubi Jalar Ungu dan Konsentrasi Karagenan
(Universitas Sumatera Utara, 2025)Red dragon fruit peel has higher antioxidant activity than its flesh, making it a potential ingredient for jelly candy. This study was aimed to evaluate the effects of adding purple sweet potato extract and different ... -
Pengaruh Penambahan Tepung Daun Chaya (Cnidoscolus aconitifolius) dan Persentase Garam pada Pembuatan Kecap Asin
(Universitas Sumatera Utara, 2025)Chaya (Cnidoscolus aconitifolius) or also known as Japanese papaya leaves is a member of the Euphorbiaceae family. Chaya has the potential as an alternative raw material substitute in the manufacture of soy sauce because ... -
Pengaruh Substitusi Tepung Kedelai dan Konsentrasi Gula Kelapa terhadap Karakteristik Fisikokimia dan Organoleptik Biskuit Kacang Sihobuk
(Universitas Sumatera Utara, 2025)This study was aimed to determine the effects of soybean flour substitution for wheat flour, coconut sugar addition, and their interaction on the quality of Sihobuk peanut biscuits. The research used a factorial Completely ... -
Pengaruh Penambahan Ekstrak Daun Mint dan Karagenan terhadap Mutu Fisikokimia Sirup Kulit Buah Nanas (Ananas comosus L. Merr)
(Universitas Sumatera Utara, 2025)This study was aimed to determine the effect of the addition of peppermint leaves extract and carrageenan on the quality of pineapple peel syrup. This study used a Completely Randomized Design (CRD) with 2 factors, namely ... -
Pengaruh Penambahan Sari Buah Nanas (Ananas comosus L.Merr) dan Lama Pemanasan Terhadap Karakteristik Mutu Sirup Jahe (Zingiber officinale)
(Universitas Sumatera Utara, 2025)This study was aimed to determine the effect of addition pineapple juice and heating time and the interaction between the two factors on the quality characteristics of ginger syrup. This research was conducted using a ... -
Pengaruh Penambahan Sari Jahe Merah (Zingiber Officinale var. Rubrum) dan Jenis Pemanis terhadap Karakteristik Mutu Minuman Herbal Lidah Buaya
(Universitas Sumatera Utara, 2025)This study was aimed to determine the effect of addition of red ginger juice and the type of sweetener on the quality characteristics of aloe vera herbal drinks. This study used a completely randomized design with two ... -
Pengaruh Penambahan Tepung Biji Alpukat (Persea amiricana Mill.) dan Penambahan Jenis Pemanis Alami Terhadap Karakteristik Mutu Kukis Biji Alpukat
(Universitas Sumatera Utara, 2025)Avocado seed cookies were a food product innovation made by utilizing avocado seeds as one of the main ingredients, aiming to reduce environmental pollution and increase the economic value of a material previously considered ... -
Formulasi Jelly Drink dari Sari Jeruk Kalamansi dan Pemanis Stevia sebagai Minuman Rendah Gula
(Universitas Sumatera Utara, 2025)This study was conducted to determine the effect of the percentage of calamansi citrus juice and stevia sweetener on the quality characteristics of jelly drink. This study used a factorial Completely Randomized Design ... -
Pengaruh Perbedaan Suhu Pengeringan dan Lama Penyeduhan terhadap Mutu Minuman Teh dari Kulit Buah Kakao
(Universitas Sumatera Utara, 2025)The production of dried cocoa beans generates waste in the form of cocoa pod husk, which accounts for up to 75% w/w. Cocoa pod husk can be utilized as an ingredient for herbal beverages rich in antioxidants. This study ... -
Pengaruh Perbandingan Puree Kuini (Mangifera odorata griff.) dengan Sari Nanas (Ananas comosus (L.) merr.) dan Penambahan Sari Singkong (Manihot esculenta) terhadap Karakteristik Mutu Saus Kuini
(Universitas Sumatera Utara, 2025)This study was aimed to determine the effect of the rasio of kuini puree to pineapple juice and the addition of cassava juice on the quality characteristics of kuini sauce. The research used a Completely Randomized Design ... -
Pengaruh Perbandingan Karagenan dengan Konjak dan Penambahan Ekstrak Bunga Rosella terhadap Karakteristik Mutu Permen Jeli Sirsak-Tomat
(Universitas Sumatera Utara, 2025)This research was conducted to determine the effect of the carrageenan to konjac ratio and the addition of roselle flower extract on the quality characteristics of soursop-tomato jelly candy. The study used a Completely ... -
Pengaruh Penambahan Tepung Glukomanan Porang dan Sari Jeruk Nipis (Citrus aurantiifolia) Terhadap Karakteristik Mutu Minuman Jeli Daun Salam (Syzygium polyanthum)
(Universitas Sumatera Utara, 2025)This study was conducted to determine the effect of adding porang glucomannan flour and lime juice on the quality characteristics of bay leaf jelly drink. The research was carried out at the Food Material Chemical Analysis ... -
Pengaruh Metode Penyeduhan dan Penambahan Ekstrak Bunga Kembang Sepatu (Hibiscus Rosa-Sinensis) terhadap Karakteristik Mutu Minuman Ringan Kulit Kopi Arabika
(Universitas Sumatera Utara, 2025)Coffee husk is a by-product of coffee fruit that has the potential to be developed due to its high nutritional content. Hibiscus flower as a genus of Hibiscus is known to contain anthocyanins. The brewing method is a crucial ... -
Pengaruh Konsentrasi Cascara Kopi Arabika Kering dan Konsentrasi Karagenan terhadap Mutu Minuman Jeli Cascara Kopi
(Universitas Sumatera Utara, 2025)The purpose of this study was to determine the effect of cascara concentration and carrageenan concentration as well as the interaction between the two on the sensory and chemical characteristics of coffee cascara jelly ...
RSS 1.0