Undergraduate Theses
Undergraduate Theses
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Pengaruh Penambahan Bubuk Cengkeh dan Persentase Sari Buah Nanas Terhadap Karakteristik Mutu Sirup Air Kelapa Muda (Cocos Nucifera L.)
(Universitas Sumatera Utara, 2025)This research was aimed to determine the effect of the addition of clove powder and pineapple juice and their interaction on the quality characteristics of young coconut water syrup. The research used a factorial Completely ... -
Analisis Kandungan Fisikokimia Permen Jelly Sari Buah Pepaya (Carica Papaya L.) dengan Penambahan Gula kelapa (Coconut Sugar) dan Gelatin sebagai Gelling Agent
(Universitas Sumatera Utara, 2025)This research was aimed to determine the effect of addition coconut sugar and gelatin and the interaction of both on the quality of papaya fruit juice jelly candy. This research used the factorial Completely Randomized ... -
Pengaruh Persentase Sari Buah Jeruk Kalamansi (Citrofortunella microcarpa B.) dan Kappa Karagenan terhadap Karakteristik Mutu Minuman Jeli Air Kelapa Tua (Cocos nucifera L.).
(Universitas Sumatera Utara, 2025)LYKA PUTRI INSANI: The Effect of Calamansi Juice (Citrofortunella microcarpa B.) and Kappa Carrageenan Percentages on the Quality Characteristics of Matured Coconut Water Jelly Drink (Cocos nucifera L.). (Under the supervision ... -
Pengaruh Penambahan Sari Bunga Kecombrang (Etlingera Elatior) dan Lama Perebusan Terhadap Mutu Jelly Drink Lidah Buaya (Aloe Vera L)
(Universitas Sumatera Utara, 2025)This research was aimed to determine the effect of adding kecombrang flower essence and boiling time and their interaction on the quality of aloe vera jelly drink. This research used a factorial Completely Randomized ... -
Pengaruh Penambahan Jahe Merah dan Serai serta Lama Perebusan Terhadap Mutu Minuman Fungsional Sarang Semut (Myrmecodia pendans)
(Universitas Sumatera Utara, 2025)MARTA LENA ROMAULI SIMANJUNTAK. The Effect of Addition of Red Ginger and Lemongrass and Boiling Time on the Quality of Myrmecodia Functional Drink (Myrmecodia pendans), (Under the supervision of TERIP KARO-KARO as Chair ... -
Pengaruh Perbandingan Bunga Telang (Clitoria ternatea) dengan Bunga Kenanga (Cananga odorata) dan Perbedaan Persentase Daun Stevia (Stevia rebaudiana) dengan Metode Penyeduhan Dingin terhadap Karakteristik Mutu Teh Celup
(Universitas Sumatera Utara, 2025)AMIR AHMAD SAYYIDINA: The Effect of Ratio of Butterfly Pea with Ylang-Ylang and Stevia Leaves Percentage with Cold Brew Method on the Quality Characteristics of Herbal Tea Bags, supervised by LINDA MASNIARY LUBIS. This ... -
Formulasi Pengawet Alami dari Ekstrak Buah Andaliman menggunakan Teknik Central Composite Design dengan Response Surface Methodology
(Universitas Sumatera Utara, 2025)Andaliman fruit is one of the typical spices of North Sumatra that has the potential to be utilized as a natural food preservative. This research was aimed to obtain the percentage concentration of andaliman fruit extract ... -
Inovasi Permen Jelly Fungsional Berbahan Dasar Ubi Jalar Ungu Dengan Penambahan Kulit Biji Kakao Dan Pemanfaatan Gula Kelapa Sebagai Pemanis Alami
(Universitas Sumatera Utara, 2025)Jelly candy is a popular snack enjoyed by various demographics. However, it is also known for its high sugar content and low nutritional value. This study was aimsed to innovate a healthier and more nutritious jelly candy ... -
Pengaruh Jumlah Gula 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 sugar amount and fermentation time on the quality characteristics of kombucha cascara robusta. The method used in this study was a Completely Randomized Design (CRD) ... -
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 ...
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