Undergraduate Theses
Undergraduate Theses
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Pengaruh Konsentrasi Gula dan Lama Penyimpanan terhadap Mutu Manisan Basah Batang Daun Pepaya
(Universitas Sumatera Utara, 2016)The aim of this research was to determine the effect of concentration of sugar and storage time on the quality of petiole of papaya wet candy. This research was conducted in December 2015 until January 2016 in Food ... -
Pengaruh Jenis dan Konsentrasi Asam Jeruk terhadap Mutu Fisik, Kimia, dan Organoleptik Ikan Mas Naniura
(Universitas Sumatera Utara, 2016)The aim of this research was to find the effect of the natural acids and acid concentration in producing naniura with the best quality. This research was using completely randomized design with two factors, i. e several ... -
Pengarruh Perbandingan Sari Labu Kuning dengan Sari Nenas dan Penambahan Gelatin terhadap Mutu Sorbet Air Kelapa
(Universitas Sumatera Utara, 2016)The aim of this research was to find the effect of ratioof pumpkinjuice with pineapple juice and gelatin concentration on the quality ofcoconut juice sorbet made from the mixture of pumpkin juice with pineapplejuice. ... -
Pengaruh Perbandingan Zat Penstabil dan Konsentrasi Kuning Telur terhadap Mutu Reduced Fat Mayonnaise
(Universitas Sumatera Utara, 2016)The aim of this research was to find the the best ratio of arabic gum and CMC, with the concentration of egg yolk in producing reduced fat mayonnaise with the best characteristic of physcochemical and sensory quality ... -
Stabilitas Mutu Nira Aren Kemasan dengan Perlakuan Fisik dan Pengawet Alami (Akar Kawao) Selama Penyimpanan Dingin
(Universitas Sumatera Utara, 2016)Palm juice that has been tapped can not be stored for more than a day due to then physiochemical properties. This study are one way to maintain the quality of palm juice by providing physical and natural preservative ... -
Pengaruh Konsentrasi Zat Penstabil dan Konsentrasi Yoghurt terhadap Mutu Permen Jelly Belimbing Wuluh
(Universitas Sumatera Utara, 2016)The aim of this research was to find the best combination treatment from the concentration of stabilizer with the concentration of yoghurt in producing belimbing wuluh jelly candy with the best characteristic of ... -
Pengaruh Jumlah Karagenan dan Lama Pengeringan terhadap Mutu Bubuk Cincau Hitam Instan
(Universitas Sumatera Utara, 2016)This study was conducted to determine the effect of the amount of carrageenan and drying time on the quality of instant black grass jelly powder. This research was conducted at the Laboratory of Food Chemical Analysis ... -
Pengaruh Jenis Asam Jeruk dan Lama Perendaman terhadap Mutu Ikan Mas Naniura
(Universitas Sumatera Utara, 2016)Naniura is one of Batak’s traditional food that made from fresh goldfish and soaked with orange acid and spices until the fish flesh soften, without any cooking process. The aim of this research was to find the best ... -
Pengaruh Konsentrasi Kapur Sirih (Ca(Oh)2) dan Lama Pengeringan terhadap Mutu Manisan Kering Bengkuang
(Universitas Sumatera Utara, 2016)The aim of this research was to determine the effect of Ca(OH)2 concentration and drying time yam bean dried candied quality. This research was conducted in August until September 2015 in Food Chemical Analysis Laboratory, ... -
Pengaruh Perbandingan Sari Belimbing Manis dengan Jambu Biji Merah dan Jumlah Cmc (Carboxy Methyl Cellulose) terhadap Mutu Margarin Guavsta
(Universitas Sumatera Utara, 2016)The aim of this research was to determine the effect of starfruit and red guava juices on concentration of CMC (Carboxy Mhethyl Cellulose) on the guavstar margarine quality. This study used completed randomized factorial ... -
Pengaruh Perbandingan Tepung Tempe dengan Tapioka dan Penambahan Karagenan terhadap Mutu Burger Petela
(Universitas Sumatera Utara, 2015)The aim of the research was to find the effect of ratio of tempeh flour with tapioca and addition of carrageenan on the quality of petela burger. Petela burger was made tempeh flour, carrot, and tapioca so shortened ... -
Pendugaan Umur Simpan Kerupuk Bawang Kentang dengan Metode Akselerasi Berdasarkan Pendekatan Kadar Air Kritis
(Universitas Sumatera Utara, 2016)The aim of this research was to find the effect of several types of packaging and storage time of the onion potato chips, and to estimate the shelf life of onion potato chips which were packed in polypropylene, polyethylene, ... -
Pengaruh Pemberian Polisakarida Larut Air Bengkuang (Pachyrhizus erosus L.) terhadap Mencit Penderita Diabetes Mellitus
(Universitas Sumatera Utara, 2016)The observed parameters on the chemico-pysical charactersitics of the WSP were viscosity, soluble ability, dextrose equivalent, polymerization degree, glucose content, total sugars, reducing sugars, and starch content. ... -
Pengaruh Konsentrasi dan Kehalusan Tepung Biji Jagung Sangrai terhadap Mutu Fisikokimia dan Sensori Es Lilin
(Universitas Sumatera Utara, 2016)Lollies ice are frozen beverage products with solid phase and belong to one of the water ice products, which tend to taste sweet with economical purchase price. The aim of this research was to know the combination of ... -
Pengarah Perbandingan Air Kelapa Tua dengan Sari Sirsak dan Konsentrasi Natrium Bikarbonat (NaHCO3) terhadap Mutu Minuman Air Kelapa Berkarbonasi
(Universitas Sumatera Utara, 2016)The objective of this research was to find out the effect of ratio of old coconut water with soursop juice and concentration of natrium bicarbonate (NaHCO3) on the quality of carbonated coconut water. This research was ... -
Pengaruh Perbandingan Sari Nenas dengan Sari Daun Katuk dan Konsentrasi Karagenan terhadap Mutu Permen Jelly
(Universitas Sumatera Utara, 2016)The aim of this research was to find the effect of ratio of pineapple juice and katuk leafjuice and carrageenan concentration on the quality of jelly candy. This research was using completely randomized design with two ... -
Pengaruh Penambahan Gula Pasir dan Lama Fermentasi terhadap Mutu Minuman Ferbeet (Fermented Beetroot)
(Universitas Sumatera Utara, 2016)This research was aim to determine the effect of the addition of sugar and fermentation time on the quality of the Ferbeet beverage. This study used a completely randomized design (CRD) with two factors: fermentation ... -
Pendugaan Umur Simpan Cookies Nenas dengan Metode Akselarasi Berdasarkan Pendekatan Kadar Air Kritis
(Universitas Sumatera Utara, 2016)The aim of this research was to determine the effect of type of packaging and storage time on the quality of pineapple cookies and to estimate the shelf life of pineapple cookies that were packaged in Oriented Polypropylene, ... -
Pengaruh Perbandingan Bubur Kuini dengan Sari Jeruk Manis dan Jumlah Gelatin terhadap Mutu Marshmallow
(Universitas Sumatera Utara, 2016)The purpose of this study was to determine the effect of ratio of kuini and orange and gelatin concentration of the quality of kuini marshmallow. Design of this study was completely randomised design with two factors; ... -
Pemanfaatan Pati Ubi Jalar Merah Sebagai Edible Coating dan Pengaruhnya terhadap Mutu Buah Strawberry Selama Penyimpanan
(Universitas Sumatera Utara, 2017)The objective of this research was to find out the effect of the concentration of red sweet potato starch in the manufacture of edible coating on strawberry fruit quality during storage. Method used in this research was ...
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