Undergraduate Theses
Undergraduate Theses
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Pengaruh Perbandingan Sari Nanas dengan Sari Daun Sirsak dan Persentase Gum Arab terhadap Mutu Puding
(Universitas Sumatera Utara, 2017)This study was aimed to determine the effect of ratio of pineapple juice with soursop leaf extract and the appropriate percentage of arabic gum used in makng puddings to produce a pudding with a good quality. This research ... -
Pengaruh Perbandingan Tepung Terigu dengan Tepung Labu Kuning dan Penambahan Ragi terhadap Mutu Roti Tawar
(Universitas Sumatera Utara, 2017)This research was aimed to know the effect of ratio of wheat flour and pumpkin flour and concentration of yeast to produce the best characteristics of white bread and to introduce a new pumpkin product. This research ... -
Pengaruh Perlakuan Awal (Pre-Treatment) terhadap Karakteristik Fisikokimia dan Fungsional Tepung Ubi Jalar Ungu
(Universitas Sumatera Utara, 2017)The purpose of this research was to find the effect of pre-treatment on physicochemical and functional properties of purple flesh sweet potato flour. This research was using completely randomized design with two factors, ... -
Pengaruh Perbandingan Sari Bit dengan Sari Kuini dan Jumlah Dekstrin terhadap Mutu Serbuk Minuman Instan Kuinibit
(Universitas Sumatera Utara, 2017)This study was conducted to determine the effect of ratio of beetroot juice and kuini juice and dextrin amount on the quality of Kuinibit instant drink. This research was conducted at the Laboratory of Food Technology, ... -
Pengaruh Metode Perlakuan Awal (Pre-treatment) dan Suhu Pengeringan terhadap Mutu Fisik, Kimia, dan Fungsional Tepung Ubi Jalar Ungu
(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 purple flesh sweet potato flour. This research was using randomized design with ... -
Pengaruh Perbandingan Ekstrak Albedo Kulit Durian dengan Sari Buah Markisa dan Lama Pemasakan terhadap Mutu Jelly Agar
(Universitas Sumatera Utara, 2016)This research was conducted to determine the effect of ratio of extract durian peel albedo and the essence of passion fruit and cooking time on quality of jelly agar. This research was using a completely factorial ... -
Pengaruh Perbandingan Gum Arab dengan Pektin Sebagai Penstabil terhadap Mutu Selai Wortel Nenas
(Universitas Sumatera Utara, 2017)The study was conducted to determine the effect of ratio of arabic gum and pectin as a stabilizer on the quality of carrot pineapple jam. This research was conducted in the laboratory of Food Technology, Faculty of ... -
Pengaruh Konsentrasi Bumbu dan Lama Penyimpanan Terhadap Mutu Sayur Daun Ubi Tumbuk Instan
(Universitas Sumatera Utara, 2013)RUDI ARDIANSYAH: Effect of Spice Concentration and Storage Time on the Quality of Instant Cassava Leaf Supervised by TERIP KARO-KARO and LASMA NORA LIMBONG. Along with the increasing demand for vegetables and to ... -
Pengaruh Perbandingan Sari Kulit Semangka dengan Sari Markisa dan Jumlah Sukrosa terhadap Mutu Hard Candy
(Universitas Sumatera Utara, 2015)The purpose of this study was to determine the effect ratio of watermelon peel with passion fruit and the amount of sucrose on the quality of hard candy. This study used completely randomized design with two factors, ie : ... -
Pengaruh Perbandingan Sari Buah Mengkudu dengan Sari Buah Durian dan Jumlah Gum Arab terhadap Mutu Permen Jelly Mengkudu
(Universitas Sumatera Utara, 2015)The aim of this research was to determine the effect of ratio of nonijuicewith durian juice and concentration of arabic gum on the quality of jelly candy. This research was conducted in September 2014 in Food Chemical ... -
Pengaruh Perbandingan Sari Belimbing Wuluh dengan Sari Mangga Kweni dan Konsentrasi Gum Arab Terhadap Mutu Sorbet Nira Tebu
(Universitas Sumatera Utara, 2015)The aim of this research was to find the effect of ratio of wuluh starfruit juice with kweni mango juice and arabic gum concentration on the quality of sugarcane juice sorbet made from the mixture of wuluh starfruit juice ... -
Pengaruh Jenis dan Persentase Penstabil terhadap Mutu Cassava Leaf Leather
(Universitas Sumatera Utara, 2017)The objective of this research was to get the best type and percentage of stabilizer in producing cassava leaf leather with good quality. This research was condected using Completely Randomized Design (CRD) with two ... -
Karakterisasi Sifat Fisiko-Kimia dan Sensori Mutu Cookies dari Tepung Komposit (Beras Merah, Kacang Merah dan Mocaf)
(Universitas Sumatera Utara, 2017)The research was aimed to determine the exact formulation of composite flour in the making of cookies which made from red rice flour, red bean flour, and mocaf flour with good quality. This study consisted of two steps. ... -
Diet Suplementasi Ekstrak Umbi Jalar dari Empat Varietas yang Kaya Asam Folat Serta Pengaruhnya terhadap Fertilitas Induk dan Morfologi Janin Mencit
(Universitas Sumatera Utara, 2016)Folic acid plays role in DNA and new cell synthesis so that it has an effect on the fertility and fetal congenital defects. The aim of this research was aimed to study the folic acid content in the extract from four ... -
Pengaruh Perbandingan Sari Temulawak dengan Sari Kencur dan Suhu Pengeringan terhadap Mutu
(Universitas Sumatera Utara, 2017)The purpose of this research to find the effect of ratio turmeric and greeter galingale juices and drying temperature on the quality of instant herbs along with score of organoleptic of instant herbs. This research was ... -
Peningkatan Mutu Terasi Kaya Antioksidan dan Protein Berbahan Kedelai, Jagung, dan Ikan Sarden (Sardinella Lemuru) Terfermentasi
(Universitas Sumatera Utara, 2016)Nowadays people tend to consume fermented shrimp or flavoring to improve the taste of the food without looking at nutritional side of the flavoring. To counter this problem, it needs to diversify foods by replacing raw ... -
Pengaruh Perbandingan Bubur Cabai Merah, Bubur Labu Kuning serta Bubur Labu Siam dan Jumlah Xanthan Gum terhadap Mutu Saos Labu Siam
(Universitas Sumatera Utara, 2016)The aim of this research was to find the the effect of ratio of red chili, pumpkin and chayote pulps and the amount of xanthan gum on the quality of chayote sauce. This research was conducted at the Laboratory of ... -
Pengaruh Suhu dan Lama Pengeringan terhadap Mutu Bubuk Bumbu Sate Padang
(Universitas Sumatera Utara, 2016)This study was conducted to determine the effect of temperature and drying time on the quality of satay padang seasoning powder. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, ... -
Pengaruh Perbandingan Sari Bit (Beta vulgaris L.) dengan Sari Kuini (Mangifera odorata Griff) dan Jumlah Gum Arab terhadap Mutu Yoghurt
(Universitas Sumatera Utara, 2016)This research was conducted to determine the effect of ratio of beet and kuini juices and arabic gumconcentration on quality of yoghurt. This research was conducted at Laboratory of Microbiology and Laboratory of Food ... -
Pengaruh Konsentrasi Gula Merah dan konsentrasi Starter terhadap Mutu Minuman Sinbiotik Sari Buah Sukun
(2016)Processing of breadfruit into sinbiotic drink is one alternative of food diversification and for the development of functional food products. This research was conducted to determine the effect of palm sugar concentration ...
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