Undergraduate Theses
Undergraduate Theses
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Pengaruh Media Isolasi Pati terhadap Karakteristik Fisikokimia dan Fungsional Pati Ubi Jalar Oranye Varietas Beta 1
(Universitas Sumatera Utara, 2024)This study was conducted to determine the effect of different starch isolation media on the physicochemical and functional characteristics of orange sweet potato starch. This study used a Non Factorial Complete Randomized ... -
Pengaruh Perbandingan Tepung Ampas Kelapa (Cocos Nucifera L) Dan Tepung Kacang Hijau (Vigna Radiata) Terhadap Karakteristik Fisikokimia Dan Sensoris Cookies
(Universitas Sumatera Utara, 2024)Cookies are a type of traditional pastry that is processed by baking. To increase the nutritional value of cookies, it is necessary to add coconut pulp flour as a source of fiber and the addition of mung beans to increase ... -
Pengaruh Perbandingan Buah Naga Merah (Hylocereus Polyrhizus) dengan Wortel (Daucus Carrota L) dan Penambahan Gula terhadap Karakteristik Mutu Velva
(Universitas Sumatera Utara, 2024)This research was carried out with the aim to determine the effect of ratio of red dragon fruit with carrots and the addition of sugar on the quality characteristics of velva. This research was conducted using a factorial ... -
Pengaruh Penambahan Sari Jeruk Kasturi (Citrus Microcarpa Bunge) dan Jumlah Gula Terhadap Mutu Sirup Labu Siam
(Universitas Sumatera Utara, 2024)The purpose of this study was to determine the effect of the addition of musk citrus juice and amount of sugar and the interaction between the two on the quality of chayote syrup. This research was conducted using a factorial ... -
Pengaruh Konsentrasi Maltodekstrin dan Tween 80 Terhadap Mutu Minuman Serbuk Instan Buah Nanas Metode Foam Mat Driying
(Universitas Sumatera Utara, 2024)This research was aimed to determine the effect of maltodextrin and tween 80 concentrations and their interaction on the quality of instant pineapple powder drink. This research was conducted using a factorial completely ... -
Karakteristik Fisik, Kimia, Organoleptik Teh Herbal Daun Kelor (Moringa Oleifera Lam.) dengan Penambahan Bubuk Kayu Manis dan Bubuk Daun Stevia
(Universitas Sumatera Utara, 2024)The purpose of this study was to determine the effect of adding cinnamon powder and stevia leaf powder on the quality of Moringa leaf herbal tea. The method used in this study was the factorial Complete Randomized ... -
Pengaruh Penambahan Puree Labu Kuning dan Lama Fermentasi Terhadap Karakteristik Mutu Yoghurt Susu Kambing Etawa
(Universitas Sumatera Utara, 2024)Yogurt comes from milk that has undergone a fermentation process where this fermentation process is carried out using 2 species of bacteria, namely using Streptococcus thermophilus and Lactobacillus bulgaricus bacteria. ... -
Pengaruh Lama Penyangraian Biji Salak (Salacca Edulis) dan Biji Kurma (Phoenix Dactylifera) serta Perbandingan Bubuk Biji Salak dan Bubuk Biji Kurma Terhadap Mutu Minuman Kopi
(Universitas Sumatera Utara, 2024)This study was aimed to determine the effect of the length of roasting hand of salak seeds and date seeds as well as the ratio of salak seed powder and date seed powder on coffee drinks. The method used in this study was ... -
Pengaruh Penambahan Buah Malaka (Phyllanthus Emblica) dan Lama Penyimpanan terhadap Mutu Minuman Infused Water Bunga Telang (Clitoria Ternatea L.)
(Universitas Sumatera Utara, 2024)This study was conducted with the aim to determine the effect of the addition of malacca fruit and the length of storage on the quality of telang flower infused water. The method used in this study was a completely ... -
Pengaruh Kombinasi Bahan Dalam Bumbu Naniura Instan Dan Lama Perendaman Asam Jungga (Citrus Jambhiri) Terhadap Karakteristik Sensori Ikan Mas Naniura
(Universitas Sumatera Utara, 2024)This research was conducted with the aim to study the effect of the combination of ingredients on the quality of instant naniura seasoning and to study the effect of soaking time in jungga acid on the characteristics of ... -
Pengaruh Perbandingan Tepung Tempe dan Tepung Terigu serta Penambahan Bubuk Daun Kelor terhadap Karakteristik Mutu Cookies
(Universitas Sumatera Utara, 2024)This study was conducted with the aim to determine the effect of the ratio of tempeh flour to wheat flour and the addition of moringa leaf powder on the quality characteristics of cookies. The method used in this study was ... -
Pengaruh Penambahan Sari Buah Sirsak (Annona muricata) dan CMC (Carboxy Methyl Cellulose) terhadap Mutu Minuman Fungsional Sari Lidah Buaya (Aloe vera)
(Universitas Sumatera Utara, 2024)Functional drinks are foods that are natural or processed, which contain nutritional and non-nutrient elements, which when consumed can have a good influence on the body's health. Aloe vera is a plant that has many benefits ... -
Formulasi Tepung Wortel dengan Air Kelapa dan Konsentrasi Gelatin terhadap Karakteristik Mutu Marshmallow
(Universitas Sumatera Utara, 2024)The purpose of this study was to determine the effect of carrot flour with coconut water and gelatin concentration on the quality of marshmallows. This study used a completely randomized design with two factors, namely ... -
Karakteristik Kimia Pati dari 3 Varietas Ubi Jalar Oranye
(Universitas Sumatera Utara, 2024)Due to their high carbohydrate content, orange sweet potatoes are a popular substitute for traditional staple foods. New orange sweet potato types are beginning to emerge; they include the beta 1, beta 2, and beta 3 ... -
Pengaruh Jenis Gula Palma dan Persentase Gula pada Pembuatan Kecap Manis Berbahan Dasar Bungkil Inti Sawit (Elaeis guineensis Jacq)
(Universitas Sumatera Utara, 2024)This research was conducted to determine the effect of sugar type and sugar percentage on making sweet soy sauce made from palm kernel cake. This research used a factorial Completely Randomized Design (CRD) method with two ... -
Optimalisasi Proses Nanoenkapsulasi Ekstrak Buah Andaliman Menggunakan Nanokristal Pati Ubi Jalar Ungu
(Universitas Sumatera Utara, 2024)Nanoencapsulants are solid particles with a size of around 10-1000 nm. Nanoencapsulants has the advantage of high antioxidant and antibacterial content so it can be used a preservative. This research used andaliman ... -
Pengaruh Perbandingan Tepung Terigu dan Puree Wortel serta Penambahan Tepung Ampas Tahu terhadap Mutu Mie Kering
(Universitas Sumatera Utara, 2024)This research has aimed to determine the characteristics of dry noodle products made from carrot puree with the addition of tofu dregs flour and to produce dry noodle products with high nutritional content sourced from the ... -
Karakteristik Fisikokimia dan Organoleptik Permen Karamel dengan Penambahan Sari Kedelai dan Ekstrak Jahe dari Berbagai Varietas
(Universitas Sumatera Utara, 2024)Karamel candy is a practical and nutritious food. The addition of soybean extract and ginger extract from several varieties to karamel candy serves to increase its nutritional content. This research was conducted to determine ... -
Pengaruh Penggunaan Jenis Penstabil dan Lama Fermentasi terhadap Mutu Coconut Yogurt (Cocogurt)
(Universitas Sumatera Utara, 2024)The purpose of this research was to determine the effect of type of stabilizer and fermentation time on the quality of cocogurt. This research used a completely randomized design with two factors, namely the type of ... -
Pengaruh Penambahan Sari Buah Naga Merah dan Guar Gum terhadap Karakteristik Mutu Ginger Milk Curd
(Universitas Sumatera Utara, 2024)This research was carried out to determine the effect of adding red dragon fruit juice and guar gum on the quality characteristics of ginger milk. The method used in this research was a Completely Randomized Design (CRD) ...
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