Department of Food Technology: Recent submissions
Now showing items 21-40 of 612
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Karakteristik Minuman Emulsi Virgin Coconut Oil (Vco) dengan Penambahan Sari Terong Belanda (Cyphomandra Betacea) dan Madu
(Universitas Sumatera Utara, 2025)This study aimed to determine the effect of the comparison of virgin coconut oil with Dutch eggplant juice and the addition of honey on the quality of emulsified drinks. The method used in this study was a Complete ... -
Karakteristik Fisikokimia dan Sensori Permen Jelly Kulit Buah Naga dengan Penambahan Gelatin dan Sari Jeruk Nipis
(Universitas Sumatera Utara, 2025)Jelly candy is a practical and nutritious food. The addition of gelatin and lime juice to jelly candies serves to increase their nutritional content. This research was carried out to see the physicochemical and sensory ... -
Pengaruh Perbandingan Sari Buah Mangga (Mangifera indica L) dengan VCO dan Konsentrasi Gum Arab terhadap Mutu Minuman Emulsi VCO (Virgin Coconut Oil)
(Universitas Sumatera Utara, 2025)This research was conducted to determine the ratio of mango juice (Mangifera indica L) and gum arabic concentration on the quality of VCO (virgin coconut oil) emulsion drinks. This research was conducted using a factorial ... -
Pengaruh Jenis Tepung Pengisi dan Penambahan Sari Brokoli Terhadap Karakteristik Kaldu Bubuk Alami Ikan Gabus (Channa striata)
(Universitas Sumatera Utara, 2025)Powdered broth is a food product derived from the extraction of animal or plan-based materials, dried into a powdered form and utilized as a flavor enhancer in various dishes. This study aimed to evaluate the effect ... -
Pengaruh Perbandingan Pati Nanokristal Ubi Jalar Ungu Dengan Maltodekstrin Terhadap Karakteristik Nanoenkapsulan Ekstrak Buah Andaliman
(Universitas Sumatera Utara, 2025)Nanoparticles are solid particels with a size of around 10-1000 nm. The advantages of nanoparticles are as antibacterial and antimicrobial. The purpose of this study was to determine the best effect of ratio in making ... -
Pengaruh Perbandingan Sari Terong Belanda dengan Sari Wortel dan Persentase Karagenan terhadap Mutu Permen Jeli
(Universitas Sumatera Utara, 2025)Jelly candy is a type of soft candy with a chewy texture. The addition of tamarillo extract and carrot extract to jelly candy functions as a nutritional enhancer and improves the quality of jelly candy. The aim of this ... -
Pengaruh Penambahan Nanas (Ananas comosus L.) dan Tepung Mocaf terhadap Karakteristik Mutu Selai Semangka
(Universitas Sumatera Utara, 2025)This study was aimed to determine the effect of adding pineapple and mocaf flour and the interaction of both on the quality characteristics of watermelon jam. This study was conducted using a completely randomized design ... -
Pengaruh Perbandingan Bubur Bit Merah dengan Bubur Buah Nanas serta Persentase CMC terhadap Mutu Selai
(Universitas Sumatera Utara, 2025)SYADINDA BAROKAH: The Effect of Ratio of Red Beet Pulp with Pinneaple pulp and Percentage of CMC on Jam Quality, Supervised by LINDA MASNIARY LUBIS. The aim of this study was to determine the effect of the ratio red beet ... -
Pemanfaatan Daun Ketepeng Cina (Cassia Alata L.) dan Daun Stevia (Stevia Rebaudiana B.) sebagai Minuman Fungsional yang Memiliki Aktivitas Sebagai Imunomodulator
(Universitas Sumatera Utara, 2024)Infectious diseases constitute a significant global health issue, particularly in developing countries such as Indonesia. Infections are caused by microorganisms that interfere with the immune system. One of the strategy ... -
Pengaruh Perbandingan Sari Salak Pondoh (Salacca Zalacca Var Pondoh) dengan Sari Bit Merah (Beta Vulgaris L) dan Persentase CMC (Carboxyl Methyl Cellulose) Terhadap Mutu Sirup Salak Pondoh-Bit Merah
(Universitas Sumatera Utara, 2025)The purpose of this study was to determine the effect of the comparison of pondoh snake fruit juice with red beet juice and CMC percentage on the quality of pondoh snake fruit-red beet syrup. This research was conducted ... -
Pengaruh Jenis Kemasan dan Lama Penyimpanan terhadap Karakteristik Mutu Keripik Tape Ubi Jalar Oranye
(Universitas Sumatera Utara, 2025)This research was conducted to determine effect of packaging type and storage time on the characteristics of orange sweet potato tape chip. This research was conducted using a factorial Completely Randomized Design (CRD) ... -
Pengaruh Penambahan Asam Sitrat dan Pektin Kulit Buah Lemon terhadap Karakteristik Mutu dan Organoleptik Selai Kulit Buah Kakao
(Universitas Sumatera Utara, 2025)This research aims to evaluate the impact of adding citric acid and lemon peel pectin on the quality characteristics of cocoa peel jam. The study was carried out in the Laboratory of Food Chemical and Biochemical Analysis, ... -
Pengaruh Perbandingan Karagenan dengan CMC dan Penambahan Ekstrak Kayu Secang Terhadap Mutu Karakteristik Minuman Jelly Daun Belimbing Wuluh
(Universitas Sumatera Utara, 2025)This research was conducted to determine the effect ratio of carrageenan with CMC (Carboxymethyl cellulose) and the addition of sappan wood extract on the quality characteristics of star fruit leaf jelly drink. This ... -
Pengaruh Penambahan Wortel (Daurus carota) dan Tepung Mocaf (Modified cassava flour) dengan Persentase yang Berbeda terhadap Karakteristik Mutu Selai Salak Sidimpuan (Salacca sumatrana Becc)
(Universitas Sumatera Utara, 2025)This research was aimed to determine the effect of adding carrots and mocaf flour and their interaction on the quality of salak sidimpuan jam. This research used the factorial Completely Randomized Design with two factors, ... -
Pengaruh Lama Penyangraian Biji Pepaya (Carica papaya L) dan Persentase Ketan Hitam (Oryza sativa L. var. glutinosa) terhadap Karakteristik Mutu Bubuk Kopi Analog Biji Pepaya
(Universitas Sumatera Utara, 2025)This study was aimed to determine the effect of variations in the roasting time of papaya fruit seeds and the percentage of black glutinous rice and the interaction between the two factors on the quality characteristics ... -
Pengaruh Perbandingan Sari Wortel dengan Sari Bonggol Nanas dan Persentase Xanthan Gum terhadap Mutu Sirup Wortel-Bonggol Nanas
(Universitas Sumatera Utara, 2025)This research was aimed to determine the effect of the ratio of carrot juice to pineapple tuber juice and the percentage of xanthan gum and their interaction on the quality of pineapple tuber carrot syrup. This research ... -
Pengaruh Penggunaan Ekstrak Kulit Kopi Arabika dan Persentase Gelatin terhadap Karakteristik Fisikokimia dan Sensori Permen Jeli
(Universitas Sumatera Utara, 2025)Coffee skin is a residual product produced after the process of stripping coffee and then drying it. Coffee skins have a unique taste and have many benefits, including their ability to ward off free radicals, protect ... -
Suplementasi Tepung Ubi Jalar Oranye Varietas Beta 1 dan Pengaruh Ukuran Partikel Tepung terhadap Profil Nutrisi, Sifat Fisik, Aktivitas Antioksidan, dan Sensori Mie Instan
(Universitas Sumatera Utara, 2025)This study was aimsed to evaluate the effect of supplementation level of oranye sweet potato flour Beta 1 variety and flour particle size on nutritional profile, physical properties, antioxidant activity, and sensory of ... -
Pengaruh Penambahan Bubuk Kulit Lemon dan Tingkat Kehalusan Cascaraarabika terhadap Karakteristik Mutu Minuman Teh Cascara
(Universitas Sumatera Utara, 2025)The method used in this study is a completely randomized design (CRD) consisting of two factors, namely the addition of lemon peel powder (K): (5%, 10%, 15%, 20%) and the fineness level of cascara (M): (20 mesh, 40 ... -
Optimasi Kualitas Virgin Coconut Oil (VCO) dari Kelapa di Batu Bara melalui Proses Fermentasi dan Sentrifugasi dengan Metode Permukaan Respon (RSM)
(Universitas Sumatera Utara, 2024)Virgin Coconut Oil (VCO) is an oil produced from processed coconuts that consists of medium chain fatty acids (medium chain free fatty acids) and long chain fatty acids (long chain fatty acids). These components make VCO ...