Master Theses
Master Theses
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Pengaruh Perendaman dalam Asam Sitrat dan Blanching Terhadap Mutu Fisik, Kimia dan Fungsional Tepung Ubi Jalar Ungu dan Aplikasinya dalam Pembuatan Cake
(Universitas Sumatera Utara, 2017)Purple sweet potato has a potential as functional food because of it’s antocyanin and antioxidant activity. Purple sweet potato is also a source of antocyanin, phenolic compounds, fibers, and glicemic index. Another ... -
Potensi Pemanfaatan Mikroenkapsulan Antosianin dari Limbah Cair Pengolahan Pati Ubi Jalar Ungu Sebagai Antidiabetes pada Tikus Hiperglikemia yang Diinduksi Dengan Streptozotocin
(Universitas Sumatera Utara, 2019)The processing of purple sweet potato starch produced wastewater cotaining anthocyanins pigment which can be used as natural dyes in food industry. The objective of this study was to encapsulate an anthocyanin rich wastewater ... -
Karakteristik dan Aktivitas Antioksidan Minuman Daun Salak (Salacca sumatrana) Sebagai Pangan Fungsional
(Universitas Sumatera Utara, 2017)This study was conducted to investigate characteristics and antioxidant activity (% inhibition) of snake fruit (Salacca sumatrana) leaf drink. The study used factorial randomized design with two factors. The first factor ... -
Pengaruh Perbandingan Tepung Umbi Porang dengan Tepung Ubi Jalar Oranye dan Jumlah Kuning Telur Terhadap Mutu Emulsi Salad Dressing
(Universitas Sumatera Utara, 2019)The purpose of this research was to determine the effect of ratio ofporang tuber flour with orange sweet potato and the number of egg yolk against the quality of salad dressing emulsion. This study usedacompletely randomized ... -
Pembuatan Bubuk Kopi dengan Campuran Bubuk Kakao dan Bubuk Jahe Merah
(Universitas Sumatera Utara, 2019)Coffee was mixed from various ratios of cocoa powder and red ginger powder. After that, a hedonic analysis was carried out to determine the mix that the panelists preferred. The best hedonic results will be tested for ... -
Efektivitas Sari Lidah Buaya dan Sari Lemon dalam Mereduksi Formalin pada Tahu Sumedang
(Universitas Sumatera Utara, 2018)This study aims to determine effects of concentration and immersion duration of aloe vera and lemon juices in reducing formalin. The study used factorial randomized design with two factors. The first factor was ratio of ... -
Karakterisasi Sifat Kimia dan Stabilitas Minyak Biji Labu Kuning
(Universitas Sumatera Utara, 2019)Currently pumpkin seed is used as snack only, whereas pumpkin seeds have high unsaturated fatty acids and can be used as essential oils. Utilization of pumpkin seed oil into good vegetable oil is very limited in food ... -
Karakteristik Fisik, Kimia, Mikrobiologi dan Aktivitas Antioksidan pada Minuman Probiotik Soy-Yamghurt
(Universitas Sumatera Utara, 2019)Soy-yamghurt is a fermentation product of bengkoang and soybean extract made by adding bacterium Lactobacillus delbruekii subsp. bulgaricus and Streptococcus salivarus subsp. thermophillus. Soy-yamghurt is expected to ... -
Pemanfaatan Ekstrak Bunga Melati (Jasminum sambac Ait) Sebagai Antimikroba pada Sosis Tempe
(2016)Bacterial contamination is a major problem for sausage products. Jasmine (Jasminum sambac Ait) extracts that has antimicrobial compounds can extend the shelf life of tempeh sausage naturally. The purpose of this study ... -
Ekstraksi Komponen Antimikroba Andaliman (Zanthoxylum acanthopodium DC.) dan Aplikasinya pada Fillet Ikan Patin (Pangasius sutchi)
(2016)The Extraction of Antimicrobials Component from Andaliman (Zanthoxylum acanthopodium DC.) and It Is Application on Catfish Fillet (Pangasius sutchi) supervised by Elisa Julianti and Herla Rusmarilin. Indonesia is a country ... -
Pemanfaatan Ekstrak Biji Pala (Myristica fragrans Houtt) sebagai Antimikroba pada Produk Sosis Tempe
(2016)Nutmeg seed is one of herbs that contain antimicrobialcompounds. This research was aimed to know the component of antimicrobial in nutmeg seed extract using fourtypes of solvents (water, methanol, ethyl acetate and hexane) ...
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