Thesis

Amadea, Erinne Dwi (2023) Substitution of minced kepok banana flower with brown lentil paste in the making of plant-based meatballs with different binder formulations. Bachelor thesis, Universitas Pelita Harapan.

Andria, Natasya (2021) Pemanfaatan bunga kenikir marigold sebagai pewarna alami dalam pembuatan mi basah = Utilization of marigold flower as natural colorant in the making of wet noodle. Bachelor thesis, Universitas Pelita Harapan.

Felicita, Clarissa (2025) Pemanfaatan tepung kecambah kacang tunggak dalam pembuatan roti tawar berbasis tepung mocaf dengan variasi konsentrasi konjac gum = Utilization of germinated cowpea flour in the making of mocaf-based white bread with variations in konjac gum concentration. Bachelor thesis, Universitas Pelita Harapan.

Jang, Sae Yeon (2024) A study of growth of co-culture mixture of bifidobacterium animalis with lactobacillus plantarum and lactobacillus bulgaricus. Bachelor thesis, Universitas Pelita Harapan.

Nikodemus, Eri Istharcahya (2020) Utilization of rambutan (Nephelium lappaceum) seed as flavoring in the production of ice cream = Pemanfaatan biji rambutan (Nephelium lappaceum) sebagai perasa dalam pembuatan es krim. Bachelor thesis, Universitas Pelita Harapan.

Richirose, Richirose (2022) Utilization of cassava (Manihot esculenta Crantz) and jicama (Pachyrhizus erosus L. Urban) flours in making gluten-free biscuit added with different types of fat. Bachelor thesis, Universitas Pelita Harapan.

Roestan, Samuel Jusuf (2020) Fortification of "Cimol" with Addition of Seaweed Powder and Natural Flavorant = Fortifikasi “cimol” dengan tambahan serbuk rumput laut dan perasa natural. Bachelor thesis, Universitas Pelita Harapan.

Tan, Jedediah (2025) Pemanfaatan pisang kepok dalam pembuatan banana bread berbahan dasar tepung mocaf dengan variasi konsentrasi xanthan gum = Utilization of kepok banana in the making of mocaf-based banana bread with variations in xanthan gum concentration. Bachelor thesis, Universitas Pelita Harapan.