Undergraduate Theses
Undergraduate Theses
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Pengaruh Penambahan Maltodekstrin dan Tween 80 terhadap Karakteristik Mutu Sambal Tuk-Tuk Bubuk
(Universitas Sumatera Utara, 2023)This research was conducted with the aim to determine the effect of the addition of maltodextrin and tween 80 on the quality characteristics of Tuk-Tuk condiment powder. The method used in this research was a factorial ... -
Pengaruh Berat Biji Kopi (Coffea arabica) dan Lama Fermentasi secara Simultan Bersama Biji Kakao (Theobroma cacao) terhadap Mutu Fisik, Kimia, dan Organoleptik Pasta Kakao
(Universitas Sumatera Utara, 2023)This research was conducted to determine the effect of coffee bean weight and fermentation time on the physical, chemical, and organoleptic quality characteristics of cocoa paste fermented simultaneously with coffee beans. ... -
Metode Pembuatan Tepung Ubi Jalar Oranye Termodifikasi Varietas Taiwan dan Aplikasinya pada Pembuatan Muffin
(Universitas Sumatera Utara, 2023)This study was aimed to determine the modifications that produce the best physicochemical characteristics of modified sweet potato flour and variations of sweet potato flour and wheat flour formulations on the physicochemical ... -
Pengaruh Perbandingan Sari Labu Air dengan Sari Buah Nanas dan Konsentrasi Tepung Konyaku terhadap Mutu Jelly Drink
(Universitas Sumatera Utara, 2023)Jelly drink is a practical and nutritious drink. The use of bottle gourd juice, pineapple juice, and konyaku flour on jelly drink serves to increase the nutritional content of jelly drink. This research was conducted ... -
Pengaruh Penambahan Cascara dan Gula terhadap Karakteristik Fisikokimia dan Sensori Kombucha Cascara Arabika (Coffea arabica L.)
(Universitas Sumatera Utara, 2023)This study was conducted to determine the effect of the cascara and sugar addition on the physicochemical and sensory characteristics of kombucha cascara arabica. This study usd factorial Completely Randomized Design ... -
Pemanfaatan Penambahan Ampas Tahu dan Konsentrasi Garam pada Pembuatan Kecap Asin Berbahan Dasar Bungkil Inti Sawit (Elaeis Guineensis Jacq)
(Universitas Sumatera Utara, 2023)The aim of this research is to determine the effect of the addition of moromi substitution of palm kernel expeller with tofu dregs and the concentration of salt solution on the physical, chemical and organoleptic ... -
Pengaruh Penambahan Ekstrak Kulit Buah Nanas dan Ekstrak Daun Stevia terhadap Karakteristik Mutu Soygurt
(Universitas Sumatera Utara, 2023)The purpose of this study was to determine the effect of the addition of pineapple peel extract and stevia leaf extract on the chemical and sensory quality characteristics of soygurt. This study used a factorial ... -
Pengaruh Jumlah Tepung Biji Alpukat dan Penambahan Ekstrak Serai terhadap Karakteristik Kimia dan Sensori Minuman Biji Alpukat
(Universitas Sumatera Utara, 2023)The purpose of this study was to determine the effect of the amount of avocado seeds and the addition of lemongrass extract and the interaction between the two on the chemical and sensory characteristics of avocado ... -
Pengaruh Rasio Air dengan Kulit Kopi Arabika dan Konsentrasi CMC (Carboxy Methyl Cellulose) terhadap Mutu Selai Cascara
(Universitas Sumatera Utara, 2023)This study was conducted to determine the effect of the ratio of water to arabica coffee pulp and CMC concentration on cascara jam. This study was conducted using a factorial Complete Randomized Design (CRD) with two ... -
Pengaruh Perbandingan Jahe Merah (Zingiber officinale R.) dengan Jeruk Nipis (Citrus aurantiifolia) dan Lama Penyimpanan terhadap Karakteristik Mutu Infused Water
(Universitas Sumatera Utara, 2023)Water (H2O) was the main component in the human body. There was an alternative to drink called infused water. Infused water was made by soaking fruit in the cooled water for about a night in the refrigerator. This study ... -
Pengaruh Perbandingan Bubuk Daun Pegagan (Centella asiatica) dengan Tepung Hunkwe terhadap Karakteristik Mutu dan Aktivitas Antioksi dan Cendol
(Universitas Sumatera Utara, 2023)Cendol is a traditional drink of Indonesia was made from flour that contained starch named hunkwe flour. The addition of centella aciatica powder in cendol prosessing is expected to produce cendol with high nutritional ... -
Pengaruh Jenis Asam dan Waktu Hidrolisis terhadap Karakteristik Pati Modifikasi Ubi Jalar Ungu
(Universitas Sumatera Utara, 2023)Starch is a renewable biopolymer obtained from various types of plants. Natural starch has weaknesses that need to be overcome to increase the added value of starch in the food industry. This study used a factorial completely ... -
Pengaruh Penambahan Sari Jahe Merah dan Persentase Tween 80 terhadap Karakteristik Mutu Minuman Serbuk Instan Daun Sirsak dengan Metode Foam-Mat Drying
(Universitas Sumatera Utara, 2023)Powder drink is a type of functional drink which can use natural ingredients in the processing. Indonesia is rich in antioxidant-rich plants. Red ginger is a plant rich in antioxidants, so it is used as an additional ... -
Pengaruh Penambahan Sari Daun Hantap (Sterculia oblongata) dan Gula Fruktosa terhadap Karakteristik Mutu dan Sensori Sirup Buah Delima Merah (Punica granatum)
(Universitas Sumatera Utara, 2023)Functional food is a food product that contains certain nutrients and physiological function for the body. One of the nutrients is antioxidant compound that able and has the properties to counteract free radicals that ... -
Pengaruh Metode Pengecilan Ukuran dan Lama Proses Pemanasan terhadap Karakteristik Fisik dan Kimia Puree Ubi Jalar Ungu Varietas Ayamurasaki
(Universitas Sumatera Utara, 2023)Processing of Ayamurasaki purple sweet potato into a puree is one of the alternatives for food diversification. This study's goal is to determine the impact of the size reduction method and the time of heating process ... -
Pengaruh Penambahan Sari Jeruk Kasturi dan Tepung Konyaku terhadap Mutu Minuman Jeli Sari Bekatul Beras Merah
(Universitas Sumatera Utara, 2023)This research was conducted to determine the effect of the addition of kasturi orange juice and konyaku flour on the quality of jelly drinks brown rice bran extract. This study used a factorial completely randomized design ... -
Karakteristik Fisik dan Mikrostruktural Tepung Dari 3 Varietas Ubi Jalar Oranye
(Universitas Sumatera Utara, 2023)This research was conducted to determine the effect of variety on the characteristics of orange sweet potato flour. The research was conducted in two stages. First stage was the manufacture of orange sweet potato flour ... -
Karakteristik Fungsional dan Reologi Tepung Dari 3 Varietas Ubi Jalar Oranye
(Universitas Sumatera Utara, 2023)The purpose of this study was to determine the effect of orange sweet potato varieties on the functional characteristics of the flour produced and to determine the advantages of each orange sweet potato variety on the ... -
Pengaruh Perbandingan Konsentrasi Sari Wortel (Daucus carota L.) dengan Sari Nanas (Ananas comosus) Serta Lama Penyimpanan Terhadap Mutu Sirup Wortel-Nanas
(Universitas Sumatera Utara, 2023)The goal of this study was to ascertain the impact of storage duration and carrot extract and pineapple extract concentration ratios on the quality of the syrup. This study used a factorial Completely Randomized (CRD) ... -
Pengaruh Penambahan Sari Buah Jambu Biji Merah (Psidium guajava L.) dan Konsentrasi Gom Arab terhadap Mutu Minuman Emulsi VCO (Virgin Coconut Oil)
(Universitas Sumatera Utara, 2023)This research was conducted to determine the effect of adding red guava juice and gum arabic concentration on the quality of emulsion drinks. This study used a completely randomized design with two factors, namely the ...
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