Undergraduate Theses
Undergraduate Theses
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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 ... -
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 ...
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