Undergraduate Theses
Undergraduate Theses
Recently added
Now showing items 61-80 of 553
-
Pengaruh Penambahan Pasta Ubi Jalar Oranye dan Suhu Pemanggangan Terhadap Mutu Cookies
(Universitas Sumatera Utara, 2024)Sweet potato is a widely cultivated crop in North Sumatra. Varieties 1 orange fleshed sweet potato was chosen for this study due to its high beta-carotene content. Orange fleshed sweet potato are processed into paste, ... -
Formulasi Minuman Ringan dari Cascara, Jeruk Nipis, dan Pemanis Stevia dan Pemanfaatannya Sebagai Preventif Kanker
(Universitas Sumatera Utara, 2024)Cascara is coffee skin which is often considered a waste, even though cascara has a distinctive fruity taste and aroma and is fragrant when processed into a drink. Lime is one of the fruits of the Citrus genus which contains ... -
Pengaruh Persentase Virgin Coconut Oil (VCO) dan Rasio Emulsifier terhadap Karakteristik Fisikokimia dan Sensori Minuman Emulsi Virgin Coconut Oil (Vco) dengan Air Kelapa
(Universitas Sumatera Utara, 2024)Virgin Coconut Oil (VCO) is an oil product derived from processed coconut, composed of medium chain free fatty acids as well as long chain fatty acids. This component makes VCO a product that has various health benefits, ... -
Pengaruh Konsentrasi Ragi dan Lama Fermentasi terhadap Mutu Tape Ubi Jalar Ungu untuk Diolah Menjadi Keripik Tape Ubi Jalar Ungu
(Universitas Sumatera Utara, 2024)This study was aimed to determine the effect of yeast concentration and fermentation time on the quality of purple sweet potato tape to obtain the best treatment that is processed further into purple sweet potato tape ... -
Pengaruh Perbandingan Tepung Terigu dan Tepung Ubi Jalar Oranye Termodifikasi terhadap Mutu Flake
(Universitas Sumatera Utara, 2024)This research was done to identify the most suitable variation of modified orange sweet potato flour for producing flakes, and to assess how varying the proportion of wheat flour to modified orange sweet potato flour affects ... -
Penentuan Perbandingan Sari Buah Jeruk Madu dan Markisa Ungu serta Konsentrasi Gelatin yang Optimum pada Pembuatan Permen Jeli
(Universitas Sumatera Utara, 2024)The aim of this research was to find the optimum ratio of honey orange juice and purple passion fruit juice as well as the gelatin concentration in producing jelly candy. This research used a Response Surface Methodology ... -
Pengaruh Perbandingan Tepung Terigu dan Tepung Ubi Jalar Ungu Termodifikasi terhadap Mutu Churros
(Universitas Sumatera Utara, 2024)This research was aimed to determine the best method for making modified purple sweet potato flour and its application in making good quality churros. The method used in this research was a non-factorial Completely Randomized ... -
Pemanfaatan Tepung Daun Kelor (Moringa Oleifera) melalui Teknologi Fermentasi pada Pembuatan Kecap Asin
(Universitas Sumatera Utara, 2024)This research was conducted to determine the effect of Moringa leaf flour concentration and salt solution concentration on the quality characteristics of soy sauce. This research used a factorial completely randomized ... -
Pengaruh Persentase Ragi dan Lama Fermentasi terhadap Karakteristik Mutu dan Sensori Tape Talas yang Diolah Menjadi Keripik
(Universitas Sumatera Utara, 2024)This study was conductedito determineithe effect of yeast percentage and fermentation time on the quality and sensory characteristics of taro tape. This study used a 2 factor factorial completely randomized design, namely ... -
Pengaruh Penambahan Sari Jahe (Zingiber Officinale) dan Karagenan terhadap Mutu Es Krim Kacang Merah
(Universitas Sumatera Utara, 2024)This study was conducted to determine the effect of the addition of ginger juice and carrageenan on the quality of red bean ice cream. This research was conducted at the Food Chemical and Biochemical Analysis Laboratory, ... -
Pengaruh Perbandingan Tepung Terigu dan Tepung Ubi Jalar Kuning (Ipomoea Batatas L.) Termodifikasi terhadap Mutu Donat
(Universitas Sumatera Utara, 2024)The aim of this research was to determine the best modification method for making yellow sweet potato flour and determine the effect of the ratio of modified yellow sweet potato flour and wheat flour on donuts. This research ... -
Pengaruh Media Isolasi Pati terhadap Karakteristik Fisikokimia dan Fungsional Pati Ubi Jalar Oranye Varietas Beta 1
(Universitas Sumatera Utara, 2024)This study was conducted to determine the effect of different starch isolation media on the physicochemical and functional characteristics of orange sweet potato starch. This study used a Non Factorial Complete Randomized ... -
Pengaruh Perbandingan Tepung Ampas Kelapa (Cocos Nucifera L) Dan Tepung Kacang Hijau (Vigna Radiata) Terhadap Karakteristik Fisikokimia Dan Sensoris Cookies
(Universitas Sumatera Utara, 2024)Cookies are a type of traditional pastry that is processed by baking. To increase the nutritional value of cookies, it is necessary to add coconut pulp flour as a source of fiber and the addition of mung beans to increase ... -
Pengaruh Perbandingan Buah Naga Merah (Hylocereus Polyrhizus) dengan Wortel (Daucus Carrota L) dan Penambahan Gula terhadap Karakteristik Mutu Velva
(Universitas Sumatera Utara, 2024)This research was carried out with the aim to determine the effect of ratio of red dragon fruit with carrots and the addition of sugar on the quality characteristics of velva. This research was conducted using a factorial ... -
Pengaruh Penambahan Sari Jeruk Kasturi (Citrus Microcarpa Bunge) dan Jumlah Gula Terhadap Mutu Sirup Labu Siam
(Universitas Sumatera Utara, 2024)The purpose of this study was to determine the effect of the addition of musk citrus juice and amount of sugar and the interaction between the two on the quality of chayote syrup. This research was conducted using a factorial ... -
Pengaruh Konsentrasi Maltodekstrin dan Tween 80 Terhadap Mutu Minuman Serbuk Instan Buah Nanas Metode Foam Mat Driying
(Universitas Sumatera Utara, 2024)This research was aimed to determine the effect of maltodextrin and tween 80 concentrations and their interaction on the quality of instant pineapple powder drink. This research was conducted using a factorial completely ... -
Karakteristik Fisik, Kimia, Organoleptik Teh Herbal Daun Kelor (Moringa Oleifera Lam.) dengan Penambahan Bubuk Kayu Manis dan Bubuk Daun Stevia
(Universitas Sumatera Utara, 2024)The purpose of this study was to determine the effect of adding cinnamon powder and stevia leaf powder on the quality of Moringa leaf herbal tea. The method used in this study was the factorial Complete Randomized ... -
Pengaruh Penambahan Puree Labu Kuning dan Lama Fermentasi Terhadap Karakteristik Mutu Yoghurt Susu Kambing Etawa
(Universitas Sumatera Utara, 2024)Yogurt comes from milk that has undergone a fermentation process where this fermentation process is carried out using 2 species of bacteria, namely using Streptococcus thermophilus and Lactobacillus bulgaricus bacteria. ... -
Pengaruh Lama Penyangraian Biji Salak (Salacca Edulis) dan Biji Kurma (Phoenix Dactylifera) serta Perbandingan Bubuk Biji Salak dan Bubuk Biji Kurma Terhadap Mutu Minuman Kopi
(Universitas Sumatera Utara, 2024)This study was aimed to determine the effect of the length of roasting hand of salak seeds and date seeds as well as the ratio of salak seed powder and date seed powder on coffee drinks. The method used in this study was ... -
Pengaruh Penambahan Buah Malaka (Phyllanthus Emblica) dan Lama Penyimpanan terhadap Mutu Minuman Infused Water Bunga Telang (Clitoria Ternatea L.)
(Universitas Sumatera Utara, 2024)This study was conducted with the aim to determine the effect of the addition of malacca fruit and the length of storage on the quality of telang flower infused water. The method used in this study was a completely ...
RSS 1.0