Undergraduate Theses
Undergraduate Theses
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Kajian mutu fisikokimia dan sensori es lilin markisa dengan konsentrasi sari bengkuang dan jenis penstabil yang berbeda
(Universitas Sumatera Utara, 2015)SOPHIA SRI JAYA. Study of Physcochemical and Sensory Quality of Passionfruits Lollies Ice with Concentration of Jicama Roots and Several Stabilizer, supervised by Elisa Julianti and Mimi Nurminah. Lollies ice is frozen ... -
Kajian Mutu Fisikokimia dan Sensori Produk Es Lilin dari Campuran Sari Bit Merah dan Nenas dengan Penambahan Gelatin
(Universitas Sumatera Utara, 2015)SUSI. The Physcochemical and Sensory Quality of Lollies Ice Produced From The Mixture of Red Beetroot and Pinneapple Juices with Gelatine Addition, supervised by Elisa Julianti and Ridwansyah. Lollies ice was categorized ... -
Pengaruh Perbandingan Jamur Tiram dan Tempe dengan Penambahan Tapioka dan Tepung Labu Kuning terhadap Mutu Sosis
(Universitas Sumatera Utara, 2015)ELFINA SIMANJUNTAK: The Effect of Ratio Oyster Mushroom and Tempeh with Addition of Tapioca and Pumpkin Flour on the Quality of Sausage, supervised by HERLA RUSMARILIN and MIMI NURMINAH. The aim of this research was to ... -
Studi Aktivitas Antioksidan pada Pembuatan Tempe dari Kedelai, jagung dan Dedak Padi
(Universitas Sumatera Utara, 2010)RINI MINDASARI: A Study on The Activity of Antioxidant in Making Tempe from Soybean, Maize and Rice Bran. Supervised by Dr. Ir. Herla Rusmarilin, MS and Linda Masniary Lubis, STP, M.Si. Indonesia as tropical country has ... -
Pengaruh Perbandingan Bubur Mentimun dengan Bubur Brokoli dan Persentase Gum Arab terhadap Mutu Vegetable Leather
(Universitas Sumatera Utara, 2017)The objective of this research was to find out the effect of ratio of cucumber porridge with broccoli porridge and percentage of arabic gum on the quality of vegetable leather. This research was conducted on February-March ... -
Karakteristik Sifat Fisik, Kimia, dan Sensori Flakes Breakfast Cereal dari Tepung Komposit (Tepung Mocaf, Tepung Jagung dan Tepung Kacang Merah)
(Universitas Sumatera Utara, 2017)The research was aimed to find the effect of the addition of mocaf flour, corn flour, and red bean flour on the quality of flakes. This research consisted of two steps. The first step was the manufacture of flakes from ... -
Pengaruh Perbandingan Andaliman dengan Batang Kecombrang dan Suhu Pengeringan terhadap Mutu Bubuk Sambal Andaliman
(Universitas Sumatera Utara, 2017)The purpose of this research was to introduce the traditional food on practically and to find the effect of ratio of sichuan pepper with torch ginger stem and drying temperature on the quality of sichuan pepper condiment ... -
Karakteristik Fisik, Kimia, dan Organoleptik Flakes dari Bekatul Beras, Tepung Kacang Hijau, dan Tepung Ubi Jalar Kuning dan Penambahan Kuning Telur
(Universitas Sumatera Utara, 2016)This aim of this research was to find the effect of ratio of rice bran, green bean flour, and yellow sweet potato flour and addition of egg yolk on the characteristics of physical and chemical properties of flakes. The ... -
Pengaruh Suhu Blanching dan Suhu Pengeringan terhadap Mutu Fisik, Kimia dan Fungsional Tepung Ubi Jalar Ungu (Ipomea batatas L)
(Universitas Sumatera Utara, 2017)The purpose of this research was to find the effect of blanching temperature and drying temperature on physical, chemical, and functional of purple flesh sweet potato flour. This research was using randomized design ... -
Pengaruh Metode Perlakuan Awal (Pre-Treatment) dan Suhu Pengeringan terhadap Mutu Fisik, Kimia, dan Fungsional Tepung Ubi Jalar Oranye
(Universitas Sumatera Utara, 2017)The purpose of this research was to find the effect of pre-treatment method and drying temperature on physical, chemical, and functional of orange flesh sweet potato flour. This research was using randomized design with ... -
Aktivitas Antioksidan Ekstrak Metanol dan Air Daun Bangun- Bangun (Coleus amboinicus Lour) Pada Berbagai Tingkat Petikan Daun dengan Metode DPPH
(Universitas Sumatera Utara, 2016)Bangun-Bangun leaf is vegetable foodstuffs which has potential as a source of antioxidants as it is rich in flavonoid and pholiphenol. The research was performed in three stages. Stage I: Making of bangun-bangun leaf ... -
Pengaruh Perbandingan Jamur Tiram dengan Brokoli dan Perbandingan Tepung Terigu dengan Tepung Ubi Jalar Kuning terhadap Mutu Nugget Jamur Tiram
(Universitas Sumatera Utara, 2016)Nugget is a food processing result of chicken, has a good flavor and favored by everyone. This research was conducted using completely randomized design with two factors, i.e ratio of oyster mushroom with broccoli (J) : ... -
Pengaruh Perbandingan Tempe Tepung Kacang Hijau dan Tapioka serta Persentase Gum Arab terhadap Mutu Patty Wortel
(Universitas Sumatera Utara, 2016)The aim of this research was to find the effect of ratio of mung bean flour tempe with tapioca and percentage of arabic gum on the quality of carrot patty. This research was conducted at Laboratory of Food Technology, ... -
Pengaruh Penambahan Gula dan Starter terhadap Karakteristik Minuman Kombucha dari Teh Daun Gambir (Uncaria Gambir Roxb)
(Universitas Sumatera Utara, 2017)Kombucha tea is a traditional fermented beverage product of tea and sugar solution using kombucha starter culture (Acetobacter xylinum and some types of yeast such as Saccharomyces cerevisiae) after fermented for 7-12 ... -
Pengaruh Konsentrasi Bahan Pengawet Alami dari Ekstrak Daun Gambir (Uncaria gambir Roxb) terhadap Mutu Tahu Selama Penyimpanan
(Universitas Sumatera Utara, 2017)This study was performed to determine the effect of the addition of gambir leaf extract on tofu quality at room storage. Method of this study was completely randomized design with two factors i.e. the concentration of ... -
Pengaruh Perbandingan Gula Putih dengan Gula Merah dan Penambahan Santan terhadap Mutu Abon Jamur Tiram
(Universitas Sumatera Utara, 2017)The research was purposed to find the effect of ratio of white sugar with brown sugar and coconut milk addition on the quality of shredded oyster mushrooms. This research was conducted at Laboratory of Food Technology, ... -
Pengaruh Perbandingan Sari Pepaya dengan Sari Pare dan Konsentrasi Karboksil Metil Selulosa terhadap Mutu Sirup Pepaya-Pare
(Universitas Sumatera Utara, 2017)Sirup adalah salah satu bahan pangan dalam bentuk minuman dengan ciri cairan yang kental dan tingkat kadar gula terlarut yang cukup tinggi, namun hampir tidak memiliki kecenderungan untuk mengendapkan kristal. ... -
Pengaruh Perbandingan Sari Wortel dengan Bubur Labu Siam dan Jumlah Pektin terhadap Mutu Vegetable Leather
(Universitas Sumatera Utara, 2017)The aim of this research was to find the effect of ratio of carrot juices with chayote pulps and pectin addition on the quality of vegetable leather from carrot juices with chayote pulps. This research was conducted at ... -
Pengaruh Perbandingan Bubur Daun Lidah Buaya, Sari Markisa dan Manisan Belimbing Wuluh dengan Penambahan Pektin terhadap Mutu Marmalade
(Universitas Sumatera Utara, 2017)This study was aimed to determine the effect of the ratio of aloe vera slurry, passion fruit juice and starfruit with the addition of pectin on the quality and organoleptic test of marmalade blend of aloe vera, passion ... -
Pengaruh Penambahan Asam Sunti dan Perbandingan Gum Arab dengan Gelatin terhadap Mutu Bumbu Gulai Aceh Bubuk
(Universitas Sumatera Utara, 2017)The aim of this research was to find the effect of the addition of asam sunti and ratio of arabic gum and gelatine to the quality of instant aceh’s curry powder. This research was done at Laboratory of Food Technology, ...
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