Undergraduate Theses
Undergraduate Theses
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Pengaruh Perbandingan Ekstrak Lidah Buaya (Aloe Vera) dengan Air Kelapa (Cocos Nucifera) dan Jenis Pemanis Terhadap Karakteristik Mutu Minuman Isotonik Air Kelapa
(Universitas Sumatera Utara, 2024)This study was aimed to determine the effect of the ratio of aloe vera extract with coconut water and the different types of sweetener, as well as their interaction, on the quality of coconut water isotonic drink. This ... -
Karakteristik Es Krim Kacang Merah dengan Penambahan VCO (Virgin Coconut Oil) dan Zat Penstabil CMC (Carboxymethyl Cellulose)
(Universitas Sumatera Utara, 2024)This study was conducted to determine the characteristics of red bean ice cream with the addition of VCO (Virgin Coconut Oil) and CMC (Carboxymethyl Cellulose) as the stabilizer. This study was conducted using a factorial ... -
Pengaruh Penambahan Gum Biji Chia (Salvia Hispanica L.) dan Whipping Cream Terhadap Mutu Es Krim Kedelai
(Universitas Sumatera Utara, 2024)This research was aimed to determine the effect of chia seed gum and whipping cream addition on the characteristics of soy ice cream. This research was conducted at the Food Chemistry Analysis Laboratory and Food Technology ... -
Pengaruh Konsentrasi Ragi dan Lama Fermentasi Terhadap Karakteristik Tape Singkong yang Diolah Menjadi Keripik Tape
(Universitas Sumatera Utara, 2024)Thisi study iwas conducted with the aim to determine ithe effect iof tape yeast concentration and fermentation time on the characteristics of cassava tape and process cassava tape into cassava tape chips. This research ... -
Pengaruh Penambahan Ekstrak Umbi Bit (Beta Vulgaris L.) dan Karagenan Terhadap Karakteristik Mutu Fruit Leather Buah Kesemek
(Universitas Sumatera Utara, 2024)Thisiiresearch was conducted to determineiithe effect of theiiaddition of beetroot extract andiicarrageenan on theiiquality characteristics of persimmon fruit fruit leather. Thisiiresearch was conducted at the Food ... -
Pengaruh Teknik Pengolahan dan Penambahan Madu Terhadap Karakteristik Mutu dan Kandungan Antioksidan Teh Daun Alpukat
(Universitas Sumatera Utara, 2024)The purpose of this study was to determine the effect of processing techniques and the addition of honey on the quality characteristics and antioxidant content of avocado leaf tea. This study used a completely randomized ... -
Pengaruh Penambahan Ekstrak Bunga Telang dan Tepung Biji Durian Terhadap Mutu Es Krim
(Universitas Sumatera Utara, 2024)The purpose of this study was to determine the effect of the addition of butterfly pea flower extract and durian seed flour on ice cream quality. This study used a factorial Completely Randomized Design (CRD) with two ... -
Pengaruh Penambahan Pasta Ubi Jalar Ungu Terhadap Mutu Yoghurt
(Universitas Sumatera Utara, 2024)The Ayamurasaki variety of purple sweet potato is one of the sweet potato cultivars that are widely grown in Indonesia. Purple sweet potato is known to contain non digestible oligosaccharides (NDOs) that can act as prebiotics ... -
Pengaruh Perbandingan Filtrat Daun Salam dengan Jahe Merah dan Jenis Gula Terhadap Mutu Minuman Daun Salam
(Universitas Sumatera Utara, 2024)This study is conducted to determine the effect of the ratio of bay leaf filtrate with red ginger and the type of sugar on the quality of bay leaf functional beverages. This research is conducted at the Laboratory of Food ... -
Pengaruh Penambahan Pasta Ubi Jalar Oranye dan Suhu Pemanggangan Terhadap Mutu Cookies
(Universitas Sumatera Utara, 2024)Sweet potato is a widely cultivated crop in North Sumatra. Varieties 1 orange fleshed sweet potato was chosen for this study due to its high beta-carotene content. Orange fleshed sweet potato are processed into paste, ... -
Formulasi Minuman Ringan dari Cascara, Jeruk Nipis, dan Pemanis Stevia dan Pemanfaatannya Sebagai Preventif Kanker
(Universitas Sumatera Utara, 2024)Cascara is coffee skin which is often considered a waste, even though cascara has a distinctive fruity taste and aroma and is fragrant when processed into a drink. Lime is one of the fruits of the Citrus genus which contains ... -
Pengaruh Persentase Virgin Coconut Oil (VCO) dan Rasio Emulsifier terhadap Karakteristik Fisikokimia dan Sensori Minuman Emulsi Virgin Coconut Oil (Vco) dengan Air Kelapa
(Universitas Sumatera Utara, 2024)Virgin Coconut Oil (VCO) is an oil product derived from processed coconut, composed of medium chain free fatty acids as well as long chain fatty acids. This component makes VCO a product that has various health benefits, ... -
Pengaruh Konsentrasi Ragi dan Lama Fermentasi terhadap Mutu Tape Ubi Jalar Ungu untuk Diolah Menjadi Keripik Tape Ubi Jalar Ungu
(Universitas Sumatera Utara, 2024)This study was aimed to determine the effect of yeast concentration and fermentation time on the quality of purple sweet potato tape to obtain the best treatment that is processed further into purple sweet potato tape ... -
Pengaruh Perbandingan Tepung Terigu dan Tepung Ubi Jalar Oranye Termodifikasi terhadap Mutu Flake
(Universitas Sumatera Utara, 2024)This research was done to identify the most suitable variation of modified orange sweet potato flour for producing flakes, and to assess how varying the proportion of wheat flour to modified orange sweet potato flour affects ... -
Penentuan Perbandingan Sari Buah Jeruk Madu dan Markisa Ungu serta Konsentrasi Gelatin yang Optimum pada Pembuatan Permen Jeli
(Universitas Sumatera Utara, 2024)The aim of this research was to find the optimum ratio of honey orange juice and purple passion fruit juice as well as the gelatin concentration in producing jelly candy. This research used a Response Surface Methodology ... -
Pengaruh Perbandingan Tepung Terigu dan Tepung Ubi Jalar Ungu Termodifikasi terhadap Mutu Churros
(Universitas Sumatera Utara, 2024)This research was aimed to determine the best method for making modified purple sweet potato flour and its application in making good quality churros. The method used in this research was a non-factorial Completely Randomized ... -
Pemanfaatan Tepung Daun Kelor (Moringa Oleifera) melalui Teknologi Fermentasi pada Pembuatan Kecap Asin
(Universitas Sumatera Utara, 2024)This research was conducted to determine the effect of Moringa leaf flour concentration and salt solution concentration on the quality characteristics of soy sauce. This research used a factorial completely randomized ... -
Pengaruh Persentase Ragi dan Lama Fermentasi terhadap Karakteristik Mutu dan Sensori Tape Talas yang Diolah Menjadi Keripik
(Universitas Sumatera Utara, 2024)This study was conductedito determineithe effect of yeast percentage and fermentation time on the quality and sensory characteristics of taro tape. This study used a 2 factor factorial completely randomized design, namely ... -
Pengaruh Penambahan Sari Jahe (Zingiber Officinale) dan Karagenan terhadap Mutu Es Krim Kacang Merah
(Universitas Sumatera Utara, 2024)This study was conducted to determine the effect of the addition of ginger juice and carrageenan on the quality of red bean ice cream. This research was conducted at the Food Chemical and Biochemical Analysis Laboratory, ... -
Pengaruh Perbandingan Tepung Terigu dan Tepung Ubi Jalar Kuning (Ipomoea Batatas L.) Termodifikasi terhadap Mutu Donat
(Universitas Sumatera Utara, 2024)The aim of this research was to determine the best modification method for making yellow sweet potato flour and determine the effect of the ratio of modified yellow sweet potato flour and wheat flour on donuts. This research ...
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