Undergraduate Theses
Undergraduate Theses
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Pengaruh Substitusi Tepung Labu Kuning pada Tepung Terigu dan Konsentrasi Ragi pada Pembuatan Donat
(Universitas Sumatera Utara, 2014)This research was aimed to know the effect of substitution of pumpkin flour on wheat flour that still acceptable, concentration of yeast to produce the best characteristic of doughnut and to introduce a new pumpkin ... -
Pengaruh Perbandingan Buah Naga Merah dengan Sirsak dan Konsentrasi Agar-Agar terhadap Mutu Selai Lembaran
(Universitas Sumatera Utara, 2014)This research was aimed to know the effect of ratio of red dragon fruit with soursop and agar concentration on the quality of slice jam. This research was conducted using a completely randomized design with two factors, ... -
Pengaruh Konsentrasi Larutan Garam dan Suhu Fermentasi Terhadap Mutu Kimchi Lobak
(Universitas Sumatera Utara, 2014)The purpose of this study was to determine the effect of concentration of salt solution and fermentation temperature on the quality of radish kimchi. This study used a completely randomized design with two factors, namely ... -
Pengaruh Perbandingan Ubi Jalar Ungu Dengan Air dan Konsentrasi Starter Terhadap Mutu Minuman Probiotik Sari Ubi Jalar Ungu
(Universitas Sumatera Utara, 2014)This research was conducted to determine the effect of ratio of purple sweet potato with water and starter concentration on quality of probiotic drink from purple sweet potato juices. This research was performed in May ... -
Pengaruhkonsentrasi Kalsium Propionat dan Jumlah Dekstrin terhadap Mutu Minuman Instan Sari Buah Naga Merah
(Universitas Sumatera Utara, 2014)The research was conducted to determine the effect of calcium propionate and dextrine on quality of instant drink of red dragon fruit juice. The research was performed in January 2013 – April 2013 at the laboratory of ... -
Karakteristik Kimia dan Fungsional Tepung Biji Durian Termodifikasi (Durio Zibethinus Murr)
(Universitas Sumatera Utara, 2014)The research was aimed to find the effect of yeast on the quality of modified flour from durians seeds. The research had been performed using a completely randomized design with two factors namely kind of yeast J1 = yeast ... -
Pengaruh Edible Coating Berbasis Pati Kulit Ubi Kayu Terhadap Kualitas dan Umur Simpan Buah Jambu Biji Merah Pada Suhu Kamar
(Universitas Sumatera Utara, 2016)AZHAR USNI. The Effect of Edible Coating Based on Starch of Cassava Pell on The Quality and Shelf Life of Guava fruits at Room Temperature, supervised by Terip Karo-Karo and Era Yusraini. The aim of this research was ... -
Pengaruh Perbandingan Sari Pandan Dengan Sari Jahe Dan Perbandingan Massa Gula Dengan Campuran Sari Terhadap Mutu Sirup Pandan
(Universitas Sumatera Utara, 2016)ATANIA BR TARIGAN : The Effect of Ratio of pandanus Juice with ginger Juice and the Ratio of sugar with blend of Juices on Quality of Syrup of Pandanus, supervised by Terip Karo Karo and Ismed Suhaidi. This research was ... -
Pengaruh Edible Coating dari Pati Jagung dan Lama Pencelupan terhadap Mutu Buah Nenas Terolah Minimal
(Universitas Sumatera Utara, 2016)NIA NAZRAH HASIBUAN : The Effect of Corn Starch Edible Coating and Immersion Time on Quality of Minimally Processed Pineapple, supervised by ISMED SUHAIDI and RIDWANSYAH. The objective of this research was to find out ... -
Pengaruh Konsentrasi Karagenan terhadap Mutu Selai Kelapa Muda Lembaran Selama Penyimpanan
(Universitas Sumatera Utara, 2015)ALLVA ARINDYA : Effect of carrageenan concentration on the quality of coconut sheet jam during storage supervised by Rona J. Nainggolan and Linda Masniary Lubis. Coconut production in Indonesia is very abundant, but its ... -
Pengaruh Perbandingan Bubur Buah Pepaya Dan Belimbing Dengan Konsentrasi Karagenan Terhadap Mutu Selai Lembaran
(Universitas Sumatera Utara, 2015)DANIEL SITANGGANG: Effect of ratio of papaya and starfruit pulp with carrageenan concentration on the quality of sheet jam, supervised by Herla Rusmarilin and Linda Masniary Lubis. Papaya and starfruit production in ... -
Edible Film dari Pati Singkong, Gelatin Tulang Ayam, dan Ekstrak Andaliman Serta Pemanfaatannya sebagai Kemasan Permen
(Universitas Sumatera Utara, 2022)Biodegradable and environmentally friendly edible films can maintain product quality, replace the use of plastic packaging, and reduce the environmental pollution. This research utilized cassava starch, chicken bone gelatin, ... -
Pengaruh Komposisi Udara Ruang Penyimpanan Terhadap Mutu Jeruk Siam Brastagi (Citrus Nobilis Lour Var Microcarpa) Selama Penyimpanan Pada Suhu Ruang
(Universitas Sumatera Utara, 2016)Jeruk siam (Citrus nobilis LOUR var Microcarpa) merupakan salah satu jenis jeruk dengan prospek yang cukup baik. Diperkirakan sekitar 60% kebutuhan jeruk dunia dipenuhi oleh jeruk siam. Kelebihan dari jeruk siam ini ... -
Pembuatan Sponge Cake Bebas Gluten dari Tepung Komposit Beras Ketan, Ubi Kayu, Pati Kentang, dan Kedelai dengan Penambahan Hidrokoloid
(Universitas Sumatera Utara, 2015)RIRIS MARITO SIMATUPANG. The Production of Gluten Free Sponge Cake from Composite Flour of Glutinous Rice, Cassava, Potato Starch, Soybean with the Addition of Hidrocoloid supervised by Elisa Julianti and Mimi ... -
Pengaruh Perbandingan Bubur Buah Sirsak dan Pepaya Serta Penambahan Gum Arab terhadap Mutu Fruit Leather
(Universitas Sumatera Utara, 2015)EDY SYAHPUTRA HARAHAP : Effect of ratio of soursop with papaya and arabic gum addition on the quality of fruit leather supervised by TERIP KARO-KARO and LINDA MASNIARY LUBIS. The aim of this research was to find the ... -
Uji Beban Kerja Terhadap Kinerja Alat Pengering Kelapa Parut (Desiccated Coconut)
(Universitas Sumatera Utara, 2015)MARIA EVATRI TAMPUBOLON: Test of the effect of workload on performance of grated coconut dryer, supervised by: LUKMAN ADLIN HARAHAP and AINUN ROHANAH. Coconut plant is a plant of life, because all its parts can be ... -
Pengaruh Perbandingan Bubur Buah Sirsak (Annona muricata L.) dengan Bubur Bit (Beta vulgaris) dan Konsentrasi Gum Arab terhadap Mutu Fruit Leather
(Universitas Sumatera Utara, 2015)PUTRI SEPTIA RINI : The effect of ratio of soursop (Annona muricata L.) with beet pulps (Beta vulgaris) and arabic gum concentration on the quality of fruit leather supervised by RONA J. NAINGGOLAN and RIDWANSYAH. The ... -
Pengaruh Perbandingan Nenas dengan Pepaya dan Konsentrasi Gum Arab terhadap Mutu Fruit Leather
(Universitas Sumatera Utara, 2014)The aim of this research was to find the effect of ratio pineapple with papaya pulps and several arabic gum concentration on the quality of pineapple with papaya of mixture fruit leather. This research was conducted ... -
Pengaruh Perbandingan Jambu Biji Merah dengan Lemon dan Konsentrasi Gelatin terhadap Mutu Marshmallow Jambu Biji Merah
(Universitas Sumatera Utara, 2014)The purpose of this study was to determine the effect of ratio of red guava and lemon and gelatin concentration of the quality of marshmallow. Method of this study was completely randomised design with two factors,i.e ... -
Buah Terung Belanda dengan Kemasan Aktif Menggunakan Bahan Penjerap Oksigen, Karbondioksida, Uap Air dan Etilen
(Universitas Sumatera Utara, 2013)The effect of modified atmosphere packaging on the physico-chemical composition such as weight loss, moisture content, vitamin C, total soluble solids (TSS), titratable acidity (TA), fruit hardness, color score and ...
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