Undergraduate Theses
Undergraduate Theses
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Pengaruh Perbandingan Air Kelapa Tua (Cocos nucifera L.) Dengan Ekstrak Bunga Rosela (Hibiscus sabdariffa) Dan Persentase Gula Stevia Terhadap Karakteristik Mutu Minuman Isotonik
(Universitas Sumatera Utara, 2024)This study was held to determine the effect of the ratio of matured coconut water with roselle flower extract and the percentage of stevia sugar on the quality characteristics of isotonic drinks. This study used a 2-factor ... -
Pengaruh Penambahan Pasta Ubi Jalar Oranye terhadap Mutu Mie Instan
(Universitas Sumatera Utara, 2025)Developing sweet potato-based products is one way to minimize damage to ingredients. The nutritional value contained in sweet potatoes can be used as an alternative food for ready-to-eat or ready-to-cook. The sweet potatoes ... -
Pengaruh Penambahan Sari Daun Kelr (Moringa oleifera) dan Karagenan terhadap Mutu Minuman Jelly Jambu Biji Merah (Psidium guajava)
(Universitas Sumatera Utara, 2024)This study was aimed to determine the effect of the addition of moringa leaf juice and carrageenan on the quality of red guava jelly drink. This study used a completely randomized design (CRD) with 2 factors, namely the ... -
Pengaruh Perbandingan Puree Pepaya Dengan Puree Nanas dan Persentase Gum Arab Terhadap Karakteristik Mutu Fruit Leather Pepaya Nanas
(Universitas Sumatera Utara, 2025)Effect of the Ratio of Papaya Puree with Pineapple Puree and the Percentage of Arabic Gum on the Quality Characteristics of Papaya Pineapple Fruit Leather (Supervised by ISMED SUHAIDI and ZULKIFLI LUBIS). This research ... -
Pengaruh Perbandingan Sari Buah Jambu Biji Merah (Psidium guajava Linn.) dengan Sari Buah Naga Merah (Hylocereus polyrhizus) dan Konsentrasi Xanthan Gum pada Karakteristik Sirup
(Universitas Sumatera Utara, 2024)Syrup is a concentrated sugar solution with a minimum sugar content of 65% that may contain permitted food additives according to regulations. Red guava was used as a source of antioxidants, while red dragon fruit was used ... -
Pengaruh Perlakuan Pendahuluan dan Konsentrasi CMC terhadap Karakteristik Mutu Sirup Kulit Kopi Robusta (Coffea canephora)
(Universitas Sumatera Utara, 2025)Syrup is a food product made from a concentrated sugar solution with a minimum sugar content of 65%, combined with food additives, and categorized as a ready-to-drink beverage. The use of robusta coffee husks aims to ... -
Pengaruh Penambahan Ekstrak Daun Kelor (Moringa oleifera) dan Konsentrasi CMC (Carboxymethyl cellulose) terhadap Mutu Sirup Bonggol Nanas
(Universitas Sumatera Utara, 2024)This research was aimed to determine the effect of the addition of moringa leaf extract and CMC and the interaction of both on the quality of pineapple stem syrup. This research used the Factorial Completely Randomized ... -
Pengaruh Penambahan Maltooligosakarida dari Ubi Jalar Ungu terhadap Mutu Es Krim
(Universitas Sumatera Utara, 2025)ELISABETH OMPUSUNGGU: Effect of Addition of Maltooligosaccharides from Purple Sweet Potato on Ice Cream Quality, (Supervised by ELISA JULIANTI and ISMED SUHAIDI. This research was aimed to determine the effect of the ... -
Pengaruh Perbandingan Tepung Terigu dengan Kacang Kedelai (Glycine Max) dan Lama Fermentasi Moromi terhadap Pembuatan Kecap Manis
(Universitas Sumatera Utara, 2024)Soybeans is a high-protein legume commodity frequently processed or consumed by Indonesian society. In 2023, Indonesia imported 1.94 million tons of soybeans from the United States. The processing of soybeans into sweet ... -
Pengaruh Variasi Penambahan Sari Bayam Merah dan Daun Jeruk Purut terhadap Karakteristik Mutu Marshmallow
(Universitas Sumatera Utara, 2024)The aim of this study was to determine the effects of adding red spinach juice and kaffir lime leaf extract on the quality characteristics of marshmallows. The research employed a Completely Randomized Design (CRD) with ... -
Pengaruh Penambahan Tepung Konyaku dan Variasi Konsentrasi Asam Sitrat pada Mutu Minuman Jeli Jambu Biji Merah (Psidium Guajava L. Meer) Varietas Kristal
(Universitas Sumatera Utara, 2024)The aim of this study was to determine the effect of the addition of konyaku flour and concentration of citric acid on the chemical and organoleptic quality characteristic of jelly drink red crystal guava. This study used ... -
Pengaruh Penambahan Sari Buah Nanas (Ananas comosus L.) dan Gom Arab terhadap Mutu Minuman Emulsi VCO (Virgin Coconut Oil)
(Universitas Sumatera Utara, 2024)This research was conducted to determine the effect of adding pineapple juice (Ananas comosus L.) and arabic gum on the characteristics of VCO (virgin coconut oil) emulsion drinks. This research was carried out using a ... -
Pengaruh Perbandingan VCO (Virgin Coconut Oil) dengan Sari Buah Markisa Ungu (Passiflora edulis) dan Konsentrasi Gum Arab terhadap Karakteristik Minuman Emulsi
(Universitas Sumatera Utara, 2024)This research was aimed to determine the effect of the Ratio of VCO (Virgin Coconut Oil) with purple passion fruit juice (Passiflora edulis) and gum arabic concentration on the characteristics of emulsified drinks. The ... -
Pengaruh Perbandingan Virgin Coconut Oil (VCO) dengan Minyak Kedelai dan Penambahan Ekstrak Andaliman terhadap Mutu Mayones
(Universitas Sumatera Utara, 2024)The aim of this research is to evaluate the quality of mayonnaise produced by ratio of virgin coconut oil and soybean oil and andaliman extract; to determine the effect of comparing virgin coconut oil and soybean oil and ... -
Es Krim Fungsional Kaya Protein dan Antioksidan dari Ubi Jalar Ungu dengan Penambahan Susu Edamame dan Gelatin Ceker Ayam
(Universitas Sumatera Utara, 2024)This research was aimed to determine the effect of the addition of edamame milk and chicken feet gelatin and the interaction of both on the quality of purple sweet potato ice cream. This research used the factorial Completely ... -
Pengaruh Perbandingan Virgin Coconut Oil (VCO) dengan Filtrat Jahe Merah (Zingiber officinale) dan Penambahan Gum Arab terhadap Karakteristik Mutu Minuman Emulsi
(Universitas Sumatera Utara, 2024)This study was conducted to determine the effect of the ratio of virgin coconut oil with red ginger filtrate and the addition of gum arabic on the quality characteristics of emulsified drinks. This study used a Completely ... -
Pengaruh Penambahan Tepung Daun Chaya (Cnidoscolus aconitifolius) dan Lama Fermentasi Moromi pada Pembuatan Kecap Manis
(Universitas Sumatera Utara, 2024)Chaya (Cnidoscolus aconitifolius) is a member of the Euphorbiaceae family which contain active compounds such as tannins, saponins, alkaloids, cyanogenic glycosides, flavonoids, terpenoids, and phytic acid. Soy sauce is a ... -
Formulasi Minuman Berkarbonasi Fungsional Antidiabetes dari Bunga Telang (Clitoria ternatea) dengan Penambahan Pemanis Stevia
(Universitas Sumatera Utara, 2024)The aim of this research is to explain the effect of factors such as weight of butterfly pea flower, sodium bicarbonate, and stevia sweetener concentration on carbonated beverage quality, determine the best formulation ... -
Karakteristik Fisik, Kimia, Antioksidan, dan Organoleptik Minuman Fungsional Ekstrak Daun Kencana Ungu (Ruellia Tuberosa L.) dan Ekstrak Bunga Rosella (Hibiscus Sabdariffa L.)
(Universitas Sumatera Utara, 2024)Free radicals formed in the body due to daily activities can cause various diseases if the body lacks antioxidants. The need for antioxidant intake from food is to maintain the balance of antioxidants and free radicals in ... -
Pengaruh Perbandingan Tepung Ubi Jalar Ungu Termodifikasi dengan Tepung Terigu pada Pembuatan Bolu Kukus
(Universitas Sumatera Utara, 2024)This research was aimed to determine the optimal modification of purple sweet potato flour and the impact of different ratios of wheat flour to modified purple sweet potato flour on the characteristics and quality of steamed ...
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