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Hosea, Michelle Adeline (2019) Optimasi penerimaan sensori dan aktivitas antioksidan formula minuman serbuk effervescent berbasis jahe, asam jawa, dan kunyit = Optimization of sensory acceptability and antioxidant activity of ginger, tamarind and turmeric-based effervescent powder formulation. Bachelor thesis, Universitas Pelita Harapan.
Darwis, Frieska (2019) Optimization of Flavor Acceptance of Matcha Cajuputs® Candy with the Addition of Other Flavoring. Bachelor thesis, Universitas Pelita Harapan.
Heru, Gabriella Permata (2019) Optimization of Solar and Mechanical Dryng Method to Obtain the Optimum Flavor and Antioxidant Activity in Three Type of Ginger (Zingiber Officinale) Powders. Bachelor thesis, Universitas Pelita Harapan.
Nevertity, Naomi Nerisha (2019) Optimization of sensory and antioxidant properties of mango (Mangifera indica L.) puree with mango peel extract. Masters thesis, Universitas Pelita Harapan.
Wijaya, Sicilia Chandra (2018) Optimization of antioxidant properties and sensory acceptability of matcha cajuputs candy. Bachelor thesis, Universitas Pelita Harapan.
Rocky, Rocky (2018) Formula optimization of concentrate derived from Java tea-based functional drink. Bachelor thesis, Universitas Pelita Harapan.
Angelina, Andrea (2018) Pendugaan umur simpan permen matcha cajuputs menggunakan metode accelerated shelf-life test dengan model arrhenius = Shelf life prediction for matcha cajuputs candy using accelerated shelf-life test method based on arrhenius model. Bachelor thesis, Universitas Pelita Harapan.
Gisela, Chyntia Joe (2018) Perbandingan profil sensori flavor dari mangga golek, mangga madu, dan mangga manalagi = Profile sensory flavor comparison of mangga golek, mangga madu, and mangga manalagi. Bachelor thesis, Universitas Pelita Harapan.
Eric, Eric (2018) Quantification of Phenolic Compounds and the Antioxidant Capacity in the Flesh of Five Indonesian Mango Cultivars. Bachelor thesis, Universitas Pelita Harapan.
Sonatha, Mei Diana (2018) Optimization of antioxidant activity and sensory acceptability of java tea-based functional drink enriched with red fruit oil emulsion. Bachelor thesis, Universitas Pelita Harapan.
Kusuma, Alvin (2015) Prolonging the shelf-life of “quick tempeh” by blanching and vacuum treatments along with varying the storage temperatures. Bachelor thesis, Universitas Pelita Harapan.
Putra, Anggada (2015) Texture optimization of functional cookies with the addition of chia (salvia hispanica l.) flour. Bachelor thesis, Universitas Pelita Harapan.
Eugenie, Gabriella (2015) Kajian perubahan warna minuman fungsional berbasis kumis kucing (orthosiphon aristatus) selama masa penyimpanan = Study on color changes of java tea (orthosiphon aristatus) based functional drink during storage. Bachelor thesis, Universitas Pelita Harapan.
Dewi, Yunita Kusuma (2014) Formulation of non-sucrose cajuputs soft candy added with fruits flavor accepted by children. Bachelor thesis, Universitas Pelita Harapan.
Halim, Stivan Effendi (2014) Comparison of aroma active compounds in pisang mas (musa acuminata), pisang kepok (musa paradisiaca), and pisang batu (musa balbisiana). Bachelor thesis, Universitas Pelita Harapan.
Tjokrodiredjo, Zefanya (2014) Formulation of “legumes milk-pumpkin juice” based on the optimization of vitamin a content and its sensory quality. Bachelor thesis, Universitas Pelita Harapan.
Surjadi, Felix (2014) Improving aroma quality of tamarillo (cyphomandra betacea sendtn.) and soursop (annona muricata) powdered drink by mixture carrier agents. Bachelor thesis, Universitas Pelita Harapan.
Evelyn, Evelyn (2013) Comparison on aroma profiles of jeruk limau (citrus amblycarpa hassk.), jeruk purut (citrus hystrix dc.), and jeruk nipis (citrus aurantifolia christm.). Bachelor thesis, Universitas Pelita Harapan.
Marita, Marita (2013) Physicochemical properties and flavor description of matoa (pometia pinnata j. r. & j. g. forster) cultivar kelapa and its application as processed products. Bachelor thesis, Universitas Pelita Harapan.
Tanadi, Tan Edwin (2013) Formulasi “cajuput candy” non sukrosa dengan kombinasi flavor berbasiskan flavor susu. Bachelor thesis, Universitas Pelita Harapan.
Dhea, Gabriella (2013) Optimization of fruit juice addition to produce carrot-based jelly drink. Bachelor thesis, Universitas Pelita Harapan.
Karina, Karina (2013) The effect of temperature and relative humidity to the solubility kinetics of effervescent powder java tea (orthosiphon aristatus bl. miq) based drink during storage. Bachelor thesis, Universitas Pelita Harapan.
Sesaria, Sesaria (2012) Optimization of orange and pineapple juices in carrot based jelly = Optimasi penambahan sari buah jeruk dan nanas pada jelly wortel-buah. Bachelor thesis, Universitas Pelita Harapan.
Suteja, Felicia (2012) Optimization of spray drying temperature and filler concentration to antioxidant activity in java tea (Orthosiphon sp.) based effervescent powder drink = Optimasi suhu pengering semprot dan konsentrasi bahan pengisi terhadap aktivitas antioksidan minuman serbuk effervescent berbasis daun kumis kucing (Orthosiphon sp.). Bachelor thesis, Universitas Pelita Harapan.
Suhartono, William (2012) Comparison on volatile profiles and sensory preference of ipb-9 and ipb-6x9 papayas (Carica papaya L.). Bachelor thesis, Universitas Pelita Harapan.
Christie, Gracella (2012) Formulating on non-sucrose flavored "cajuput candy". Bachelor thesis, Universitas Pelita Harapan.
