Undergraduate Theses
Undergraduate Theses
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Pengaruh Variasi Penambahan Sari Bayam Merah dan Daun Jeruk Purut terhadap Karakteristik Mutu Marshmallow
(Universitas Sumatera Utara, 2024)The aim of this study was to determine the effects of adding red spinach juice and kaffir lime leaf extract on the quality characteristics of marshmallows. The research employed a Completely Randomized Design (CRD) with ... -
Pengaruh Penambahan Tepung Konyaku dan Variasi Konsentrasi Asam Sitrat pada Mutu Minuman Jeli Jambu Biji Merah (Psidium Guajava L. Meer) Varietas Kristal
(Universitas Sumatera Utara, 2024)The aim of this study was to determine the effect of the addition of konyaku flour and concentration of citric acid on the chemical and organoleptic quality characteristic of jelly drink red crystal guava. This study used ... -
Pengaruh Penambahan Sari Buah Nanas (Ananas comosus L.) dan Gom Arab terhadap Mutu Minuman Emulsi VCO (Virgin Coconut Oil)
(Universitas Sumatera Utara, 2024)This research was conducted to determine the effect of adding pineapple juice (Ananas comosus L.) and arabic gum on the characteristics of VCO (virgin coconut oil) emulsion drinks. This research was carried out using a ... -
Pengaruh Perbandingan VCO (Virgin Coconut Oil) dengan Sari Buah Markisa Ungu (Passiflora edulis) dan Konsentrasi Gum Arab terhadap Karakteristik Minuman Emulsi
(Universitas Sumatera Utara, 2024)This research was aimed to determine the effect of the Ratio of VCO (Virgin Coconut Oil) with purple passion fruit juice (Passiflora edulis) and gum arabic concentration on the characteristics of emulsified drinks. The ... -
Pengaruh Perbandingan Virgin Coconut Oil (VCO) dengan Minyak Kedelai dan Penambahan Ekstrak Andaliman terhadap Mutu Mayones
(Universitas Sumatera Utara, 2024)The aim of this research is to evaluate the quality of mayonnaise produced by ratio of virgin coconut oil and soybean oil and andaliman extract; to determine the effect of comparing virgin coconut oil and soybean oil and ... -
Es Krim Fungsional Kaya Protein dan Antioksidan dari Ubi Jalar Ungu dengan Penambahan Susu Edamame dan Gelatin Ceker Ayam
(Universitas Sumatera Utara, 2024)This research was aimed to determine the effect of the addition of edamame milk and chicken feet gelatin and the interaction of both on the quality of purple sweet potato ice cream. This research used the factorial Completely ... -
Pengaruh Perbandingan Virgin Coconut Oil (VCO) dengan Filtrat Jahe Merah (Zingiber officinale) dan Penambahan Gum Arab terhadap Karakteristik Mutu Minuman Emulsi
(Universitas Sumatera Utara, 2024)This study was conducted to determine the effect of the ratio of virgin coconut oil with red ginger filtrate and the addition of gum arabic on the quality characteristics of emulsified drinks. This study used a Completely ... -
Pengaruh Penambahan Tepung Daun Chaya (Cnidoscolus aconitifolius) dan Lama Fermentasi Moromi pada Pembuatan Kecap Manis
(Universitas Sumatera Utara, 2024)Chaya (Cnidoscolus aconitifolius) is a member of the Euphorbiaceae family which contain active compounds such as tannins, saponins, alkaloids, cyanogenic glycosides, flavonoids, terpenoids, and phytic acid. Soy sauce is a ... -
Formulasi Minuman Berkarbonasi Fungsional Antidiabetes dari Bunga Telang (Clitoria ternatea) dengan Penambahan Pemanis Stevia
(Universitas Sumatera Utara, 2024)The aim of this research is to explain the effect of factors such as weight of butterfly pea flower, sodium bicarbonate, and stevia sweetener concentration on carbonated beverage quality, determine the best formulation ... -
Karakteristik Fisik, Kimia, Antioksidan, dan Organoleptik Minuman Fungsional Ekstrak Daun Kencana Ungu (Ruellia Tuberosa L.) dan Ekstrak Bunga Rosella (Hibiscus Sabdariffa L.)
(Universitas Sumatera Utara, 2024)Free radicals formed in the body due to daily activities can cause various diseases if the body lacks antioxidants. The need for antioxidant intake from food is to maintain the balance of antioxidants and free radicals in ... -
Pengaruh Perbandingan Tepung Ubi Jalar Ungu Termodifikasi dengan Tepung Terigu pada Pembuatan Bolu Kukus
(Universitas Sumatera Utara, 2024)This research was aimed to determine the optimal modification of purple sweet potato flour and the impact of different ratios of wheat flour to modified purple sweet potato flour on the characteristics and quality of steamed ... -
Pengaruh Perbandingan Ekstrak Lidah Buaya (Aloe Vera) dengan Air Kelapa (Cocos Nucifera) dan Jenis Pemanis Terhadap Karakteristik Mutu Minuman Isotonik Air Kelapa
(Universitas Sumatera Utara, 2024)This study was aimed to determine the effect of the ratio of aloe vera extract with coconut water and the different types of sweetener, as well as their interaction, on the quality of coconut water isotonic drink. This ... -
Karakteristik Es Krim Kacang Merah dengan Penambahan VCO (Virgin Coconut Oil) dan Zat Penstabil CMC (Carboxymethyl Cellulose)
(Universitas Sumatera Utara, 2024)This study was conducted to determine the characteristics of red bean ice cream with the addition of VCO (Virgin Coconut Oil) and CMC (Carboxymethyl Cellulose) as the stabilizer. This study was conducted using a factorial ... -
Pengaruh Penambahan Gum Biji Chia (Salvia Hispanica L.) dan Whipping Cream Terhadap Mutu Es Krim Kedelai
(Universitas Sumatera Utara, 2024)This research was aimed to determine the effect of chia seed gum and whipping cream addition on the characteristics of soy ice cream. This research was conducted at the Food Chemistry Analysis Laboratory and Food Technology ... -
Pengaruh Konsentrasi Ragi dan Lama Fermentasi Terhadap Karakteristik Tape Singkong yang Diolah Menjadi Keripik Tape
(Universitas Sumatera Utara, 2024)Thisi study iwas conducted with the aim to determine ithe effect iof tape yeast concentration and fermentation time on the characteristics of cassava tape and process cassava tape into cassava tape chips. This research ... -
Pengaruh Penambahan Ekstrak Umbi Bit (Beta Vulgaris L.) dan Karagenan Terhadap Karakteristik Mutu Fruit Leather Buah Kesemek
(Universitas Sumatera Utara, 2024)Thisiiresearch was conducted to determineiithe effect of theiiaddition of beetroot extract andiicarrageenan on theiiquality characteristics of persimmon fruit fruit leather. Thisiiresearch was conducted at the Food ... -
Pengaruh Teknik Pengolahan dan Penambahan Madu Terhadap Karakteristik Mutu dan Kandungan Antioksidan Teh Daun Alpukat
(Universitas Sumatera Utara, 2024)The purpose of this study was to determine the effect of processing techniques and the addition of honey on the quality characteristics and antioxidant content of avocado leaf tea. This study used a completely randomized ... -
Pengaruh Penambahan Ekstrak Bunga Telang dan Tepung Biji Durian Terhadap Mutu Es Krim
(Universitas Sumatera Utara, 2024)The purpose of this study was to determine the effect of the addition of butterfly pea flower extract and durian seed flour on ice cream quality. This study used a factorial Completely Randomized Design (CRD) with two ... -
Pengaruh Penambahan Pasta Ubi Jalar Ungu Terhadap Mutu Yoghurt
(Universitas Sumatera Utara, 2024)The Ayamurasaki variety of purple sweet potato is one of the sweet potato cultivars that are widely grown in Indonesia. Purple sweet potato is known to contain non digestible oligosaccharides (NDOs) that can act as prebiotics ... -
Pengaruh Perbandingan Filtrat Daun Salam dengan Jahe Merah dan Jenis Gula Terhadap Mutu Minuman Daun Salam
(Universitas Sumatera Utara, 2024)This study is conducted to determine the effect of the ratio of bay leaf filtrate with red ginger and the type of sugar on the quality of bay leaf functional beverages. This research is conducted at the Laboratory of Food ...
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