Undergraduate Theses
Undergraduate Theses
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Pengaruh Jenis Perlakuan Pendahuluan dan Lama Pengeringan Terhadap Mutu Fisikokimia dan Organoleptik Tepung Daun Chaya (Cnidoscolus aconitifolius)
(Universitas Sumatera Utara, 2025)Cnidoscolus aconitifolius, also known as chaya leaves, are rich in vitamins and antioxidants. Chaya leaves are processed into flour to provide nutrients in food products. Blanching, soaking in sodium metabisulfite, and ... -
Pengaruh Persentase Bubuk Kayu Manis dan Persentase Bubuk Daun Stevia terhadap Mutu Teh Celup Herbal Daun Chaya (Cnidoscolus aconitifolius)
(Universitas Sumatera Utara, 2025)Chaya leaves are rich in phenolic compounds and have strong antioxidant activity to be used as herbal teas. The addition of cinnamon powder and stevia leaf powder can improve the quality of herbal tea. The aim of the ... -
Pengaruh Penambahan Ekstrak Jahe Merah (Zingiber officinale var Rubrum) dan Konsentrasi Asam Sitrat Terhadap Karakteristik Mutu Minuman Jahe Merah Berkarbonasi
(Universitas Sumatera Utara, 2025)The purpose of this study was to find out the best formulation in making carbonated red ginger drinks, to find out the physical, chemical, and sensory characteristics of carbonated red ginger drinks. This study used a ... -
Optimasi Kualitas Es Krim dengan Penambahan Pasta Kulit Kopi Arabika (Coffea arabica) dan CMC (Carboxy Methyl Cellulose) Menggunakan Metode Permukaan Respon (RSM)
(Universitas Sumatera Utara, 2025)This study aims to determine the effect of the addition of arabica coffee skin paste and CMC on the quality of ice cream. This study used response surface method (RSM) with two factors, namely the percentage of arabica ... -
Pengaruh Jenis dan Konsentrasi Bahan Pengikat terhadap Karakteristik Artifisial Nori Daun Chaya (Cnidoscolus aconitifolius)
(Universitas Sumatera Utara, 2025)This study was conducted to determine the effect of the type and concentration of binders on the characteristics of chaya leaf nori artificials. This study used a 2-factor factorial completely randomized design (CRD), ... -
Pengaruh Perbandingan Tepung Terigu dengan Tepung Ubi Jalar Oranye (Ipomea batatas L.) Termodifikasi Terhadap Mutu Martabak
(Universitas Sumatera Utara, 2025)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 with wheat flour on martabak. This study used a ... -
Pengaruh Penambahan Tepung Daun Kelor (Moringa oleifera) dan Perbandingan Gula dalam Pembuatan Kecap Manis
(Universitas Sumatera Utara, 2025)Moringa leaves (Moringa oleifera) are highly nutritious, particularly rich in protein, and contain bioactive compounds such as flavonoids, alkaloids, saponins, and terpenoids. Sweet soy sauce is fermented soybean-based ... -
Optimalisasi Pembuatan Shortening dari Minyak Sawit Merah / Red Palm Oil (RPO) dan Refined Bleached Deodorized Palm Stearin (RBDPS)
(Universitas Sumatera Utara, 2025)The utilization of red palm oil as a frying medium is still limited, but red palm oil is a local foods that can be utilized more widely. Frying shortening made from red palm oil contains higher phytonutrient compounds, ... -
Potensi Prebiotik dari Maltooligosakarida Ubi Jalar Oranye Varietas Beta 1
(Universitas Sumatera Utara, 2025)This study was aimed to evaluate the in vitro prebiotic potential and analyze the growth trends of lactic acid bacteria from orange sweet potato maltooligosaccharides. This research used a non-factorial Completely Randomized ... -
Penggunaan Maltooligosakarida dari Ubi Jalar Ungu sebagai Fat Replacer pada Pembuatan Es Krim Rendah Lemak
(Universitas Sumatera Utara, 2025)The prevalence of overnutrition in Indonesia had increased, presenting a challenge for the food industry to reformulate products that meet specific dietary and health needs. Ice cream was a popular product widely consumed ... -
Optimalisasi Kondisi Proses Fermentasi Yoghurt Sinbiotik dengan Penambahan Maltooligosakarida dari Ubi Jalar Ungu Sebagai Pangan Fungsional Preventif Diabetes
(Universitas Sumatera Utara, 2025)Indonesia ranks fifth among countries with the highest number of diabetes cases worldwide, highlighting the urgent need for effective solutions. One potential strategy is the development of functional food innovations ... -
Viabilitas Bakteri Asam Laktat Yoghurt Sinbiotik dengan Penambahan Maltooligosakarida dari Ubi Jalar Ungu selama Penyimpanan pada Suhu Dingin
(Universitas Sumatera Utara, 2025)Purple sweet potato contains a high amount of starch, which can be utilized to produce maltooligosaccharides. These maltooligosaccharides can act as prebiotics and serve as a substrate for lactic acid bacteria, thereby ... -
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 ...
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