Undergraduate Theses
Undergraduate Theses
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Pengaruh Kombinasi Bahan Dalam Bumbu Naniura Instan Dan Lama Perendaman Asam Jungga (Citrus Jambhiri) Terhadap Karakteristik Sensori Ikan Mas Naniura
(Universitas Sumatera Utara, 2024)This research was conducted with the aim to study the effect of the combination of ingredients on the quality of instant naniura seasoning and to study the effect of soaking time in jungga acid on the characteristics of ... -
Pengaruh Perbandingan Tepung Tempe dan Tepung Terigu serta Penambahan Bubuk Daun Kelor terhadap Karakteristik Mutu Cookies
(Universitas Sumatera Utara, 2024)This study was conducted with the aim to determine the effect of the ratio of tempeh flour to wheat flour and the addition of moringa leaf powder on the quality characteristics of cookies. The method used in this study was ... -
Pengaruh Penambahan Sari Buah Sirsak (Annona muricata) dan CMC (Carboxy Methyl Cellulose) terhadap Mutu Minuman Fungsional Sari Lidah Buaya (Aloe vera)
(Universitas Sumatera Utara, 2024)Functional drinks are foods that are natural or processed, which contain nutritional and non-nutrient elements, which when consumed can have a good influence on the body's health. Aloe vera is a plant that has many benefits ... -
Formulasi Tepung Wortel dengan Air Kelapa dan Konsentrasi Gelatin terhadap Karakteristik Mutu Marshmallow
(Universitas Sumatera Utara, 2024)The purpose of this study was to determine the effect of carrot flour with coconut water and gelatin concentration on the quality of marshmallows. This study used a completely randomized design with two factors, namely ... -
Karakteristik Kimia Pati dari 3 Varietas Ubi Jalar Oranye
(Universitas Sumatera Utara, 2024)Due to their high carbohydrate content, orange sweet potatoes are a popular substitute for traditional staple foods. New orange sweet potato types are beginning to emerge; they include the beta 1, beta 2, and beta 3 ... -
Pengaruh Jenis Gula Palma dan Persentase Gula pada Pembuatan Kecap Manis Berbahan Dasar Bungkil Inti Sawit (Elaeis guineensis Jacq)
(Universitas Sumatera Utara, 2024)This research was conducted to determine the effect of sugar type and sugar percentage on making sweet soy sauce made from palm kernel cake. This research used a factorial Completely Randomized Design (CRD) method with two ... -
Optimalisasi Proses Nanoenkapsulasi Ekstrak Buah Andaliman Menggunakan Nanokristal Pati Ubi Jalar Ungu
(Universitas Sumatera Utara, 2024)Nanoencapsulants are solid particles with a size of around 10-1000 nm. Nanoencapsulants has the advantage of high antioxidant and antibacterial content so it can be used a preservative. This research used andaliman ... -
Pengaruh Perbandingan Tepung Terigu dan Puree Wortel serta Penambahan Tepung Ampas Tahu terhadap Mutu Mie Kering
(Universitas Sumatera Utara, 2024)This research has aimed to determine the characteristics of dry noodle products made from carrot puree with the addition of tofu dregs flour and to produce dry noodle products with high nutritional content sourced from the ... -
Karakteristik Fisikokimia dan Organoleptik Permen Karamel dengan Penambahan Sari Kedelai dan Ekstrak Jahe dari Berbagai Varietas
(Universitas Sumatera Utara, 2024)Karamel candy is a practical and nutritious food. The addition of soybean extract and ginger extract from several varieties to karamel candy serves to increase its nutritional content. This research was conducted to determine ... -
Pengaruh Penggunaan Jenis Penstabil dan Lama Fermentasi terhadap Mutu Coconut Yogurt (Cocogurt)
(Universitas Sumatera Utara, 2024)The purpose of this research was to determine the effect of type of stabilizer and fermentation time on the quality of cocogurt. This research used a completely randomized design with two factors, namely the type of ... -
Pengaruh Penambahan Sari Buah Naga Merah dan Guar Gum terhadap Karakteristik Mutu Ginger Milk Curd
(Universitas Sumatera Utara, 2024)This research was carried out to determine the effect of adding red dragon fruit juice and guar gum on the quality characteristics of ginger milk. The method used in this research was a Completely Randomized Design (CRD) ... -
Pengaruh Penambahan Sari Serai (Cymbopogon citratus) dan Maltodekstrin terhadap Karakteristik Mutu Minuman Serbuk Instan Daun Gaharu (Aquilaria malaccensis Lam)
(Universitas Sumatera Utara, 2024)Powdered drinks are food products that are practical (instant) because the serving process is fast. The addition of lemongrass juice and maltodextrin was aimsed to increase the nutritional value of the instant powder drink ... -
Pengaruh Penambahan Tepung Ubi Jalar Ungu dan Persentase Sari Kedelai dengan Santan terhadap Mutu Kue Kembang Goyang
(Universitas Sumatera Utara, 2024)Kembang goyang is a type of traditional dry cake that is prepared by frying. To increase the nutritional value of kembang goyang, it is necessary to add purple sweet potato flour as a source of fiber and as a natural ... -
Pengaruh Penambahan Ekstrak Kelopak Bunga Mawar Merah (Rosa damascena Mill) dan Karagenan terhadap Mutu Selai Salak
(Universitas Sumatera Utara, 2024)This research was conducted to determine the effect of adding red rose petal extract and adding carrageenan to the quality of salak jam. This research was conducted using a factorial completely randomized design (CRD) with ... -
Pengaruh Penambahan Mentimun dan Lama Perendaman terhadap Karakteristik Mutu dan Aktivitas Antioksidan Infused Water Lemon – Kayu Manis
(Universitas Sumatera Utara, 2024)Infused water is a type of drink that is rich in nutrients and is more efficient and economical. Lemon has the benefit of being a rich source of nutrients such as vitamins, minerals and high antioxidants. Cinnamon and lemon ... -
Pengaruh Metode Pengecilan Ukuran dan Lama Proses Pemanasan terhadap Karakteristik Fisik dan Kimia Puree Ubi Jalar Oranye Varietas Beta 1
(Universitas Sumatera Utara, 2023)Orange sweet potato variety Beta 1 is one of the agricultural commodities produced in North Sumatra which contains many nutrients and good properties for the body. Utilization of orange sweet potato variety Beta 1 which ... -
Pembuatan Minuman Fungsional Berbasis Daun Jambu Biji (Psidium guajava L.) dengan Penambahan Kulit Lemon (Citrus limon)
(Universitas Sumatera Utara, 2024)This research was conducted to determine the effect of different types of guava leaves, namely red guava leaves and white guava leaves as well as the addition of lemon peel on the quality of functional drinks based on ... -
Karakteristik Fungsional dan Reologi Pati dari 3 Varietas Ubi Jalar Oranye
(Universitas Sumatera Utara, 2024)This research was conducted to determine the effect of different varieties of orange sweet potato on the functional and rheological characteristics of orange sweet potato starch. This research used a non-factorial randomized ... -
Pengaruh Penambahan Virgin Coconut Oil (VCO) dan Persentase Carboxy Methyl Cellulose (CMC) terhadap Karakteristik Mutu Es Krim Kacang Kedelai
(Universitas Sumatera Utara, 2024)This research was conducted to determine the effect of the addition of Virgin Coconut Oil (VCO) and percentage of Carboxy Methyl Cellulose (CMC) on the quality characteristics of soybean ice cream. The research was conducted ... -
Pengaruh Waktu Pengukusan dan Ultrasonikasi terhadap Mutu dan Sensori Keripik Tapai Ubi Jalar Oranye
(Universitas Sumatera Utara, 2024)This study was aimsed to determine the effect of steaming and ultrasonication time on orange sweet potato tapai chips. This research used a completely randomized design method with two factors, namely steaming time (A): 6 ...
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