Undergraduate Theses
Undergraduate Theses
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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 ... -
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 ... -
Pengaruh Ketebalan Irisan dan Suhu Penggorengan terhadap Karakteristik Fisikokimia dan Sensori Keripik Tape Singkong Menggunakan Mesin Vacuum Frying
(Universitas Sumatera Utara, 2024)This study was aimed to examine the effect of slice thickness and frying temperature on the physicochemical and sensory characteristics of cassava tape chips using a vacuum frying machine. The method used was a factorial ... -
Pemanfaatan Dedak Padi melalui Teknologi Fermentasi pada Pembuatan Kecap Asin
(Universitas Sumatera Utara, 2024)This research was conducted to determine the effect of rice bran concentration and salt solution concentration on the quality characteristics of soy sauce. This research used a factorial completely randomized design ... -
Pengaruh Perbandingan Sari Daun Sirsak (Annona muricata L) dengan Sari Jahe Merah (Zingiber Officinal Var Rubrum Rhizoma) dan Penambahan Gula terhadap Karakteristik Serbuk Minuman Herbal
(Universitas Sumatera Utara, 2024)This research was conducted to determine the effect of comparing soursop leaf juice (Annona muricata L.) with red ginger juice (zingiber officinale var rubrum rhizoma) and the addition of sugar on the characteristics of ... -
Pengaruh Lama Perebusan serta Perbandingan Ekstrak Daun Asam Jawa (Tamarindus indica) dan Ekstrak Wortel (Daucus carota L.) terhadap Mutu Minuman Fungsional
(Universitas Sumatera Utara, 2024)This study aimed to determine the effects of boiling duration and the ratio of tamarind leaf extract and carrot extract on the quality of functional beverages. The research used a factorial Completely Randomized Design ... -
Pengaruh Penambahan Maltooligosakarida Ubi Jalar Ungu terhadap Karakteristik Fisik, Kimia, dan Sensori Yoghurt
(Universitas Sumatera Utara, 2024)This research was aimed to identify the effect of adding purple sweet potato maltooligosaccharides on the physical, chemical and sensory characteristics of yoghurt. This research used a non-factorial Completely Randomized ... -
Pemanfaatan Tepung Cangkang Telur Ayam Ras dan Pengaruhnya terhadap Sifat Kimiawi dan Organoleptik Minuman Kopi Arabika Seduhan (Coffea arabica)
(Universitas Sumatera Utara, 2024)Indonesian coffee plants are one of the many plantation crops with high economic value. Coffee plants consist of various types, namely Arabica, Robusta, Liberica and Excelsa coffee. However, Arabica and Robusta coffee are ... -
Pengaruh Perbandingan Ampas Kelapa Terfermentasi Aspergillus niger, Tepung Jagung, dan Tapioka terhadap Karakteristik Patty Analog
(Universitas Sumatera Utara, 2024)Analog patty is a processed product resembling a meat patty made from non-animal ingredients. Fermented coconut dregs have potential as a raw material due to their abundant availability and their nutritional content can ...
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