Items where Division is "University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology" and Year is 2021

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A

Adara, Nathania Salvia (2021) Karakteristik enkapsulat bubuk kulit melinjo merah (Gnetum gnemon L.) dengan metode spray drying = Characteristics of red melinjo peel powder (Gnetum gnemon L.) encapsulate with spray drying method. Bachelor thesis, Universitas Pelita Harapan.

Adrian, Michael (2021) Pemanfaatan jamur tiram putih (Pleurotus Ostreatus) dalam pembuatan nugget tahu = Utilization of white oysters (Pleurotus Ostreatus) in making nugget tofu. Bachelor thesis, Universitas Pelita Harapan.

Agustin, Jessica Doreen (2021) Karakteristik fisikokimia dan organoleptik jelly dengan penambahan bahan pangan sumber antioksidan = Physicochemical and Organoleptic Characteristics of Jelly with Additional Functional Food Sources of Antioxidant. Bachelor thesis, Universitas Pelita Harapan.

Alethea, Gisselle (2021) Aktivitas antioksidan ekstrak rambut jagung (Zea mays L.) yang diperoleh melalui variasi perlakuan ekstraksi = Antioxidant activity of corn silk (Zea mays L.) extract obtained through various methods. Bachelor thesis, Universitas Pelita Harapan.

Alfian, Nathania Putri (2021) Karakteristik Jeli Stik dengan Variasi Rasio Semangka dan Okra serta Jenis Gelling Agent = Characteristics of jelly stick with various ratio of watermelon and okra and type of gelling agent. Bachelor thesis, Universitas Pelita Harapan.

Alysia, Jessica (2021) Karakteristik Fisikokimia Enkapsulat Bubuk Kulit Melinjo Merah dengan Metode Foam-Mat Drying = Physicochemical Characteristics of Red Melinjo Peel Powder Encapsulate with Foam-Mat Drying Method. Bachelor thesis, Universitas Pelita Harapan.

Amadea, Gracia (2021) Pengaruh jenis daun dan konsentrasi etanol terhadap aktivitas inhibisi α-glukosidase dan antioksidan ekstrak daun belimbing = Effect of leaves species and ethanol concentration on α-glucosidase and antioxidant activities of star fruit leaves extract. Bachelor thesis, Universitas Pelita Harapan.

Amalia, Meilinda (2021) Pengaruh rasio sari buah dan konsentrasi karagenan terhadap karakteristik minuman jeli kulit buah naga merah dan jambu biji merah = The effect of fruit juice ratio and carrageenan concentrations on characteristics jelly drink made from red dragon peels and red guava fruit. Bachelor thesis, Universitas Pelita Harapan.

Amanda, Gilda Tasya (2021) Karakteristik fisikokimia teh herbal daun jambu biji getas merah dengan penambahan minyak eukaliptus dan sari lemon= Physicochemical properties of getas merah guava leaf herbal tea with addition of eucalyptus oil and lemon. Bachelor thesis, Universitas Pelita Harapan.

Amelia, Jessica (2021) Pembuatan mi analog dari tepung beras ketan putih dengan penambahan telur dan Carboxymethyl Cellulose = Analogue noodle making from glutinous rice flour with addition of egg and Carboxymethyl Cellulose. Bachelor thesis, Universitas Pelita Harapan.

Anastasia, Gisela (2021) Pengaruh konsentrasi ekstrak etanol daun binahong (Anredera cordifolia (T) Steenis) dan karagenan terhadap karakteristik minuman jeli = The effect of ethanol extract binahong leaves (Anredera cordifolia (T) Steenis) and carrageenan concentration on characteristics of jelly drink. 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.

Andriana, Andriana (2021) Karakteristik fisiko-kimia seduhan teh hitam dengan penambahan perasan lemon varietas "lokal" (Citrus limon) dan minyak Eucalyptus globulus = Physico-chemical characteristics of steeped black tea with addition of local lemon juice (Citrus limon) and Eucalyptus globulus oil. Bachelor thesis, Universitas Pelita Harapan.

Angelica, Fanny (2021) Perubahan karakteristik fisikokimia biji kakao (Theobroma cacao L.) selama fermentasi = Changes in physicochemical characteristics of cocoa beans (Theobroma cacao L.) during fermentation. Bachelor thesis, Universitas Pelita Harapan.

Angelina, Brigitta (2021) Effect of sorghum flour and rice flour ratio and konjac concentration on noodle analogue characteristics. Bachelor thesis, Univesitas Pelita Harapan.

Anggrek, Jocelyn Shania (2021) Utilization of "raja bulu" banana peels flour in the making of wheat flakes. Bachelor thesis, Universitas Pelita Harapan.

Annabel, Alicia (2021) Modifikasi karakteristik fisikokimia mi berbasis tepung beras dengan penambahan kappa karagenan dan telur = Physicochemical characteristics modification of white rice flour based noodle with kappa carrageenan and egg addition. Bachelor thesis, Universitas Pelita Harapan.

Arighi, Muhamad (2021) Substitusi tepung terigu dengan pati ganyong hasil autoclaving-cooling pada roti gambang dengan sumber protein berbeda = Substitution of wheat flour using autoclaving-cooling canna starch on gambang bread using different sources of protein. Bachelor thesis, Universitas Pelita Harapan.

Aristi, Shella Mulvi (2021) Kombinasi tepung beras dan tepung porang dengan subtitusi puree pisang ambon sebagai fat mimetic pada pembuatan cookies = Combination of rice flour and porang flour with ambon banana’s puree subtition as fat mimetic in making cookies. Bachelor thesis, Universitas Pelita Harapan.

Aristio, Albert Otto (2021) Karakteristik Fisikokimia Minuman Jeli berdasarkan Perbedaan Konsentrasi Hidrokoloid dan Pemanis = Physicochemical Characteristics of Jelly Drink Based on Differences of Hydrocolloid and Sweetener Concentration. Bachelor thesis, Universitas Pelita Harapan.

Aurelia, Lidya (2021) Pengaruh konsentrasi minyak atsiri daun kari (Murraya koenigii (L.) Spreng) dan madu terhadap karakteristik minuman fungsional = The effect of curry leaves (Murraya koenigii (L.) Spreng) essential oil and honey concentration on characteristics of functional drink. Bachelor thesis, Universitas Pelita Harapan.

Austin, Michael (2021) Utilization of sunflower (Helianthus annuus L.) seed butter and Manalagi apple (Malus sylvestris Mill.) pomace powder in making waffle cones. Bachelor thesis, Universitas Pelita Harapan.

B

Beatrix, Elizabeth (2021) Karakteristik infused water dengan penggunaan jahe merah, lemon, dan serai serta variasi lama perendaman = The characteristics of infused water containing red ginger, lemon, and lemongrass, with respect to the variations of soaking time. Bachelor thesis, Universitas Pelita Harapan.

Berenis, Verensia (2021) Pengaruh Rasio Susu Sapi dengan Susu Almond dan Konsentrasi Sari Bunga Telang (Clitoria ternatea L.) terhadap Karakteristik Es Krim = Effect of Ratio Cow's Milk with Almond Milk and Blue Pea Flower (Clitoria ternatea L.) Concentration of Characteristic Ice Cream. Bachelor thesis, Universitas Pelita Harapan.

Bernika, Angeline (2021) Karakteristik Beras dan Nasi Analog Berbasis Bahan Pangan Kaya Serat melalui Metode Ekstruksi = Characteristics of Rice Analog Based on Fiber-Rich Materials Using Extruction Method. Bachelor thesis, Universitas Pelita Harapan.

Budiman, Audrey Rachelia (2021) Pengaruh Waktu Fermentasi dan Penambahan Puree Nanas terhadap Mutu Yoghurt Santan Kelapa = Influence of Fermentation Time and Addition of Pineapple Puree on Quality of Coconut Milk Yoghurt. Bachelor thesis, Universitas Pelita Harapan.

C

Changgy, Bernard (2021) Karakteristik fisikokimia dan sensori mi analog kering berbahan dasar singkong dengan penambahan guar gum = Physicochemical and sensory characteristics of cassava-based analogue dried noodles with the addition of guar gum. Bachelor thesis, Universitas Pelita Harapan.

Christi, Bernadeta (2021) Pemanfaatan bahan pangan alami tinggi serat pada mi kering. Bachelor thesis, Universitas Pelita Harapan.

Christina, Hanna Naomi (2021) Pemanfaatan ubi jalar ungu pada pembuatan es krim susu kedelai dengan penambahan rumput laut sebagai stabilizer = Utilization of purple sweet potato in soy milk ice cream with the addition of seaweed as stabilizer. Bachelor thesis, Universitas Pelita Harapan.

Christofanie, Jane (2021) Pemanfaatan cincau hijau (Premna oblongifolia M.) sebagai bahan baku dan gelling agent dalam pembuatan jelly drink = utilization of green grass jelly (Premna oblongifolia M.) as main ingredient and gelling agent in the making of jelly drink. Bachelor thesis, Universitas Pelita Harapan.

Christy, Febiana (2021) Effect of Partial Substitution with Heat-Moisture-Treated Sweet Potato (Ipomoea Batatas L.) Flour on Physicochemical and Organoleptic Characteristics of Pan Bread. Bachelor thesis, Universitas Pelita Harapan.

Citra, Fellicia Aurelly (2021) Karakterisasi edible coating dari pati biji mangga Arumanis dan aplikasinya terhadap buah apel = Characterization of edible coating from mango seed kernel starch var. Arumanis and its application on apple. Bachelor thesis, Universitas Pelita Harapan.

Citrasumidi, Regina Raina Rania (2021) Kajian variasi jenis dan konsentrasi asam pada proses demineralisasi tulang ikan tenggiri (scomberomorus commerson)= Review study of variations of types and acid concentration on demineralization process in spanish mackerel bone (scomberomorus commerson). Bachelor thesis, Universitas Pelita Harapan.

Clarissa, Vania (2021) Pengaruh penambahan asam sitrat dan minyak asiri eucalyptus globulus terhadap karakteristik fisikokimia air rebusan kayu secang (caesalpinia sappan L.) = Effect of citric acid and eucalyptus globulus essential oil on the phycicochemical properties of caesalpinia sappan L. decoction. Bachelor thesis, Universitas Pelita Harapan.

Clarita, Clarita (2021) Studi literatur karakteristik fisikokimia dan antioksidan yoghurt dengan penambahan buah golongan beri = Literature Study of Physicochemistry Characteristics and Antioxidant of Yoghurt with the Addition of Berries. Bachelor thesis, Universitas Pelita Harapan.

D

Des'Afrina, Chintiya (2021) Aktivitas Antibakteri Minyak Atsiri Daun Kemuning (Murraya paniculata) = Antibacterial activities of the essential oil of Kemuning leaves (murraya paniculata). Bachelor thesis, Universitas Pelita Harapan.

Devi, Ida Ayu Komang Chandra (2021) Effect of carboxymethyl cellulose (cmc) and egg concentration on noodle analogue characteristics. Bachelor thesis, Universitas Pelita Harapan.

Devi, Mettania Sukha (2021) Peningkatan aktivitas antioksidan dan sifat organoleptik minuman daun sirsak dengan penambahan bubuk kayu manis = Improving antioxidant activity and organoleptic properties of soursop leaf drinks with the addition of cinnamon powder. Bachelor thesis, Universitas Pelita Harapan.

Djurijanto, Michael (2021) Utilization of mealworms (tenebrio molitor l.) and young jackfruit flesh (artocarpus heterophyllus l.) as chicken-analogue fried patties added with artificial chicken flavor. Bachelor thesis, Universitas Pelita Harapan.

E

Edeline, Shania (2021) The effects of the ratio of sugar to honey and gelatine concentration towards the properties of pineapple jelly candy. Bachelor thesis, Universitas Pelita Harapan.

Effendi, Veronica Poetri (2021) Spesifikasi Mutu Fisikokimia dan Mikrobiologis Water Kefir dengan Variasi Konsentrasi Substrat dan Starter = Physicochemical and Microbiological Properties Specification of Water Kefir with Substrate and Starter Concentration Variation. Bachelor thesis, Universitas Pelita Harapan.

Elanda, Patrick Jeremy William (2021) Studi Aktivitas Senyawa Antibakteri Daun Sirih (Piper betle L.) Terhadap Pseudomonas aeruginosa Secara In Silico = Study Of Antibacterial Compounds of Betel Leaves (Piper betle L.) Against Pseudomonas aeruginosa by In Silico. Bachelor thesis, Universitas Pelita Harapan.

Elysia, Vanesa (2021) Pengaruh konsentrasi lidah buaya dan karagenan sebagai edible coating terhadap kualitas buah tomat (Lycopersicum esculentum Mill.) = Effect of aloe vera and carrageenan concentrations as edible coating on the quality of tomato (Lycopersicum esculentum Mill.). Bachelor thesis, Universitas Pelita Harapan.

Emmanuela, Euodia (2021) Kajian Pengaruh Lama Waktu Penyimpanan dan Fermentasi terhadap Mutu Mikrobiologi dan Fisikokimia Minuman Fermentasi Kefir = Study of the Effect of Storage and Fermentation Time on the Microbiological and Physicochemical Quality of Kefir Fermented Beverages. Bachelor thesis, Universitas Pelita Harapan.

Evelyn, Fellia (2021) Pengaruh penambahan sari jeruk nipis dan Eucalyptus globulus terhadap karakteristik fisikokimia teh herbal daun jambu biji = The effect of addition of lime juice and Eucalyptus globulus on the physicochemical characteristics of guava leaf herbal tea. Bachelor thesis, Universitas Pelita Harapan.

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Farantika, Thresia (2021) Pengaruh penambahan essential oil Eucalyptus globulus dan air Citrus limon (L.) Osbeck terhadap karakteristik fisikokimia air rebusan Caesalpinia sappan L. = Effect from addition of essential oil eucalyptus globulus and citrus limon (l.) osbeck water on physiochemical characteristics of caesalpinia sappan l. Boiled water. Bachelor thesis, Universitas Pelita Harapan.

Felicia, Angelina (2021) Pemanfaatan jamu beras kencur dan variasi jenis penstabil dalam pembuatan es krim dengan penambahan sari jahe dan asam jawa = Utilization of rice galangal traditional herbal drink and various types of stabilizers in ice cream making with addition of ginger and tamarind juice. Bachelor thesis, Universitas Pelita Harapan.

Felicia, Felicia (2021) Pengaruh rasio CMC dan gum arab serta konsentrasi madu pada pembuatan sorbet jambu biji merah (Psidium guajava) dan semangka (Citrullus lanatus) = The effect of CMC and arabic gum ratio and honey concentration in the making of red guava (Psidium guajava) and watermelon (Citrullus lanatus) sorbet. Bachelor thesis, Universitas Pelita Harapan.

Felicia, Mona (2021) Application of cocoa powder substitute made from fermented and unfermented durian (Durio zibethinus L.) seed to baked brownie. Bachelor thesis, Universitas Pelita Harapan.

Florencia, Bernadette (2021) Pemanfaatan ubi jalar ungu dalam pembuatan bubble pearls dengan variasi bahan pengikat dan konsentrasi xanthan gum = Utilization of purple sweet potato in bubble pearls using different binder and xanthan gum concentration. Bachelor thesis, Universitas Pelita Harapan.

G

Gianova, Stevany Natanael (2021) Karakteristik antioksidan dan organoleptik beberapa jenis teh dari daun labu air (Lagenaria siceraria) = Antioxidant and organoleptic characteristics of several types of tea beverages prepared from bottle gourd leaves (Lagenaria siceraria). Bachelor thesis, Universitas Pelita Harapan.

Gracia, Wilfrina (2021) Physicochemical and organoleptic characteristics of fermented coffee beverage using coffea liberica, and coffea excelsa beans. Bachelor thesis, Universitas Pelita Harapan.

Gunawan, Anthony (2021) Pemanfaatan buah labu siam (sechium edule [jacq.] sw) dan jambu biji merah (psidium guajava l.) dalam pembuatan sorbet = Utilization of chayote (sechium edule [jacq.] sw) and red guava (psidium guajava l.) fruits in the making of sorbet. Bachelor thesis, Universitas Pelita Harapan.

Gunawan, Frandy (2021) Karakteristik fisikokimia dan sensori mi kering analog berbasis singkong dengan penambahan telur dan tepung konjac = Physicochemical and sensory characteristic of cassava based analog dry noodle with eggs and konjac flour addition. Bachelor thesis, Universitas Pelita Harapan.

Gunawan, Windy (2021) Karakteristik fisiko-kimia dan organoleptik seduhan teh hitam dengan penambahan perasan jeruk nipis (Citrus aurantifolia) dan minyak Eucalyptus globulus = Physico-chemical characteristics and organoleptics of steeped black tea with the addition of lime juice (Citrus aurantifolia) and Eucalyptus globulus oil. Bachelor thesis, Universitas Pelita Harapan.

H

Halim, Calmness Felia (2021) Physicochemical characteristics of bay leaf herbal tea with addition of Eucalyptus oil and lemon juice. Bachelor thesis, Universitas Pelita Harapan.

I

Ibrahim, Steven (2021) Effect of ratio of purified iles-iles flour to jackfruit seed flour and pumpkin puree as fat replacer on physicochenical and organoleptic properties of cookies. Bachelor thesis, Universita Pelita Harapan.

Ilianto, Alvin (2021) Utilization of beetroot (beta vulgaris) and holy basil (ocimum tenuiflorum) as composite flour in the making of cookies with different type of fat. Bachelor thesis, Universitas Pelita Harapan.

Indira, Andrea Gaby (2021) Karakteristik fisikokimia es krim dengan penambahan teh hitam dan variasi rasio kitosan dan gelatin = Physicochemical characteristics of ice cream with addition of black tea and different ratio of chitosan and gelatin. Bachelor thesis, Universitas Pelita Harapan.

Indrawan, Aurellia Tanica (2021) Substitusi tepung ubi jalar putih hasil heat moisture treatment dalam pembuatan kukis = Substitution of heat moisture treated white sweet potato flour in the production of cookies. Bachelor thesis, Universitas Pelita Harapan.

Indrawari, Liana (2021) Pemanfaatan ekstrak kulit pisang raja dalam pembuatan produk permen jelly dengan konsentrasi karagenan dan suhu pemasakan yang berbeda = Utilization of king banana peel extract in the making of jelly candy products with different concentration of carrageenan and cooking temperature. Bachelor thesis, Universitas Pelita Harapan.

J

Jason, Christopher (2021) Ekstraksi etanol dan etil asetat daun gedi sebagai pengawet fillet ikan nila = Ethanol and ethyl acetate extraction of gedi leaf as nile tilapia fillet preservative. Bachelor thesis, Universitas Pelita Harapan.

Jocelyn, Jessica (2021) Pengaruh rasio tepung kacang merah-tepung kulit pisang dan konsentrasi garam terhadap karakteristik fisikokimia dan organoleptik cilok = Effect of red-bean flour-banana-peel-flour and salt concentration on physicochemical and organoleptic characteristic of cilok. Bachelor thesis, Universitas Pelita Harapan.

Julio, Ronaldo (2021) Pengaruh penambahan buah andaliman dan jenis daging terhadap pertumbuhan mikroba dan karakteristik sensori sosis = The effect of andaliman fruit addition and meat source against microbial growth and sensory characteristics of sausage. Bachelor thesis, Universitas Pelita Harapan.

Juvi, Shieran (2021) Karakteristik fisikokimia dan sensori kukis dengan variasi rasio tepung terigu dan tepung daun singkong = Physicochemical and sensory characteristics of cookies with variations ratio of wheat flour and cassava leaves flour. Bachelor thesis, Universitas Pelita Harapan.

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Kho, Delvin (2021) Utilization of black soldier fly larvae (hermetia illucens) meal in cookies production. Bachelor thesis, Universitas Pelita Harapan.

Kirana, Yesyurin (2021) Development of fermented coffee beverage using different Indonesian arabica and robusta coffee beans. Bachelor thesis, Universitas Pelita Harapan.

Kresandra, Anastasha (2021) Pemanfaatan jamu kunyit asam pada pembuatan es krim susu kedelai = Utilization of traditional drink ‘jamu kunyit asam’ in the making of soy ice cream. Bachelor thesis, Universitas Pelita Harapan.

Kurniawan, Levina (2021) Pengaruh jenis adsorben terhadap rasa pahit dan aktivitas antidiabetes daun pepaya (Carica papaya L.) = Effect of different adsorbents towards bitterness and antidiabetic activity of papaya (Carica papaya L.) leaves. Bachelor thesis, Universitas Pelita Harapan.

Kurniawan, Melvin Wayne (2021) Karakteristik fisikokimia dan sensori mi analog kering berbasis singkong dengan penambahan telur dan hidrokoloid xanthan gum = Physicochemical and sensory characteristics of cassava-based analogue dried noodles with the addition of eggs and xanthan gum hydrocolloids. Bachelor thesis, Universitas Pelita Harapan.

Kurniawan, Reynaldi (2021) Karakteristik fruit wine dengan variasi jenis pisang, rasio pisang dan air, serta jumlah starter = Fruit wine characteristics with variety of banana type, banana and water ratio, along with amount of starter. Bachelor thesis, Universitas Pelita Harapan.

Kusrini, Nadia Lynetta (2021) Aktivitas antioksidan bekatul beras putih dan bekatul beras merah serta pemanfaatannya dalam produk pangan = Antioxidant activities of white rice bran and red rice bran and its utilization in food products. Bachelor thesis, Universitas Pelita Harapan.

Kusuma, Diandra Tirta (2021) Effect of guar gum and egg addition on noodle analogue characteristics. Bachelor thesis, Universitas Pelita Harapan.

Kwantoso, Vincent Renardy (2021) Aktivitas antioksidan seduhan teh hitam dengan penambahan sari lemon impor (Citrus limon) dan minyak esensial Eucalyptus globulus = Antioxidant activity of steeped black tea with addition of import lemon juice (Citrus limon) and Eucalyptus globulus essential oil. Bachelor thesis, Universitas Pelita Harapan.

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Lauren, Patricia Amanda (2021) Pemanfaatan bubuk ekstrak bunga rosella merah (hibiscus sabdariffa l.) sebagai pewarna alami pada permen jelly = Utilization of red roselle flower (hibiscus sabdariffa l.) extract powder as a natural colorant in jelly candy. Bachelor thesis, Universitas Pelita Harapan.

Laurencia, Valerie Kathleen (2021) Pemanfaatan ampas sari kacang hijau pada pembuatan cookies berbahan dasar tepung mocaf = Utilization of mung bean dregs in making mocaf based cookies. Bachelor thesis, Universitas Pelita Harapan.

Lautricia, Vindy (2021) Substitusi pati ganyong hasil heat moisture treatment pada roti gambang dengan sumber protein berbeda = Substitution of canna starch using heat moisture treatment on gambang bread with different source of protein. Bachelor thesis, Universitas Pelita Harapan.

Lee, Maria Fransisca Celine (2021) Pemanfaatan pati biji alpukat dan glukomanan umbi porang (amorphophallus muelleri blume) dalam pembuatan edible coating untuk buah stroberi = Utilization of avocado seed starch and glucomannan porang tuber (amorphophallus mueleri blume) as edible coating for strawberry fruit. Bachelor thesis, Universitas Pelita Harapan.

Liana, Fenia (2021) Pengaruh penambahan sari jeruk nipis dan Eucalyptus globulus terhadap karakteristik fisikokimia air rebusan kayu secang = Effect of key lime juice and Eucalyptus globulus on physicochemical characteristics of sappan wood brew. Bachelor thesis, Universitas Pelita Harapan.

Lie, Michelle (2021) Characteristics of nugget with addition of high fiber foods and fillers. Bachelor thesis, Universitas Pelita Harapan.

Lilian, Yolita (2021) Effect of cassava flour to rice flour ratio and carboxymethyl cellulose (CMC) concentration on cassava-rice noodle characteristics. Bachelor thesis, Universitas Pelita Harapan.

Lisandi, Vania Felicia (2021) Pengaruh rasio lemon-kunyit, suhu penyimpanan rendaman, dan waktu perendaman terhadap karakteristik infused water = Effect of lemon to turmeric ratio, storage immersing temperature, and immersion time on infused water characteristics. Bachelor thesis, Universitas Pelita Harapan.

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Marchellin, Marchellin (2021) Pemanfaatan pektin kulit buah naga merah dalam pembuatan permen jelly = Utilization of red dragon fruit peel pectin in the making of jelly candy. Bachelor thesis, Universitas Pelita Harapan.

Maretha, Angela (2021) Kajian pustaka tentang potensi pemanfaatan tepung pisang sebagai bahan fungsional dalam produk rendah kalori berbasis terigu = Literature review of potential utilization of banana flour as a functional ingridient in low-calorie wheat-based products. Bachelor thesis, Universitas Pelita Harapan.

Maria, Anne (2021) Aktivitas antibakteri permen keras daun sirih hijau dengan peppermint oil terhadap bakteri penyebab karies gigi = Antibacteria activity from betle leaf hard candy with peppermint oil against dental caries bacteria. Bachelor thesis, Universitas Pelita Harapan.

Martha, Delicia (2021) Karakteristik fisikokimia dan sensori mi analog berbasis singkong dengan penambahan karagenan = Physicochemical and sensory characteristics of cassava-based noodle analogue with carrageenan addition. Bachelor thesis, Universitas Pelita Harapan.

Megan, Marceline (2021) Pengaruh penambahan hpmc terhadap karakteristik fisikokimia dan sensori mi kering analog berbasis singkong = Effect of hpmc addition to the psychochemical and sensory characteristics in cassava based dry analog noodles. Bachelor thesis, Universitas Pelita Harapan.

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Natasha, Irene (2021) Application of cocoa powder substitute made from acidified and fermented durian (Durio zibethinus L.) seed in the production of brownies. Bachelor thesis, Universitas Pelita Harapan.

Nathaniel, Nathaniel (2021) Pengaruh hidrokoloid karagenan dan pemanis stevia (Stevia rebaudiana)terhadap karakteristik fisikokimia dan sensori selai lembaran apel Malang varietas Manalagi = Effect of hydrocolloid carrageenan and sweetener stevia (Stevia rebaudiana) on physiochemical and sensory characteristics of sheeted Malang apple variety Manalagi. Bachelor thesis, Universitas Pelita Harapan.

Novianti, Grace (2021) Pengaruh konsentrasi karagenan dan suhu pemanasan terhadap karakteristik fisikokimia dan sensori jeli delima lembaran (punica granatum l.) = Effect of carrageenan concentration and heating temperature on physicochemical and characteristics of pomegranate jelly sheet (punica granatum l.). Bachelor thesis, Universitas Pelita Harapan.

O

Octavia, Vanessa (2021) Kajian mengenai minuman pengganti kopi dari bahan lokal dan nonlokal = Review of coffee substitute beverages from local and nonlocal ingredients. Bachelor thesis, Universitas Pelita Harapan.

Octavian, Charlene (2021) Utilization of purified iles-iles (Amorphophallus muelleri Blume) flour and yellow pumpkin (Cucurbita pepo L.) puree in the making of baked doughnuts. Bachelor thesis, Universitas Pelita Harapan.

Oei, Ming Ay (2021) Karakteristik film edibel komposit berbasis pati biji alpukat, gelatin, dan gliserol serta aplikasi pelapisan edibel pada stroberi = Characteristics of edible film composite prepared from avocado’s seed starch, gelatin, and glycerol and application of edible coating to strawberry. Bachelor thesis, Universitas Pelita Harapan.

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Pramaisella, Stella (2021) Pemanfaatan ekstrak etanol biji buah salak sebagai bahan dasar edible coating buah tomat = Utilization of snake fruit seed ethanolic extract for tomato edible coating base. Bachelor thesis, Universitas Pelita Harapan.

Prasethio, Gina (2021) Pengaruh ekstrak etanol daun binahong terhadap mutu ikan kembung selama penyimpanan = Effect of ethanol extract of binahong leaves on quality of kembung fish during storage. Bachelor thesis, Universitas Pelita Harapan.

Priscilla, Angelita (2021) Inhibisi streptococcus mutans dari hard candy ekstrak daun jambu biji dan cajuput essential oil = Inhibition of streptococcus mutans with guava leaves extract and cajuput essential oil hard candy. Bachelor thesis, Universitas Pelita Harapan.

Pua, Felicia Dewi Christina (2021) Perubahan Suhu, Waktu, pH Selama Fermentasi dan Pengeringan Terhadap Warna Biji Kakao (Theobroma cacao) = The Changes of Temperature, Time, Ph Fermentation, And Drying of Cacao Beans Color (Theobroma cacao). Bachelor thesis, Universitas Pelita Harapan.

Putri, Yemima Tasya (2021) Karakteristik kombucha berdasarkan variasi jenis dan metode pengolahan teh = Characteristics kombucha based on variation of types and tea processing methods. Bachelor thesis, Universitas Pelita Harapan.

Putridimara, Sabrina (2021) Pemanfaatan ekstrak kasar daun sirih hijau (piper betle l.) dan daun sirih merah (piper crocatum) sebagai antimikroba pada daging ayam broiler segar = Utilization of crude extract of green betel leaves (piper betle l.) and red betel leaves (piper crocatum) as an antimicrobial on fresh boiler chicken. Bachelor thesis, Universitas Pelita Harapan.

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Rahadi, Michelle Victoria (2021) Pemanfaatan belimbing wuluh (Averrhoa bilimbi) dan jambu biji merah (Psidium guajava) dalam pembuatan sorbet = Utilization of belimbing wuluh (Averrhoa bilimbi) and red guava (Psidium guajava) in the making of sorbet. Bachelor thesis, Universitas Pelita Harapan.

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Sari, Clarissa (2021) Karakteristik fisikokimia kue kembang goyang dengan perbedaan jenis dan rasio substitusi beras merah = Physicochemical characteristics of kue kembang goyang with different types and substitution ratio of red rice. Bachelor thesis, Universitas Pelita Harapan.

Setiawan, Christopher (2021) Aktivitas antioksidan dan kadar kafein kombucha kopi = Antioxidant activity and caffeine content of coffee kombucha. Bachelor thesis, Universitas Pelita Harapan.

Setiawanto, Aurelie Fedora (2021) Pemanfaatan sari jahe dalam pembuatan jeli stik dengan variasi jenis gelling agent = Utilization of ginger juice in jelly stick with variations type of gelling agent. Bachelor thesis, Universitas Pelita Harapan.

Sherly, Sherly (2021) Fermentasi bawang putih dengan Rhizopus oryzae dan Lactobacillus bulgaricus sebagai pengawet pangan = Fermentation of garlic with Rhizopus oryzae and Lactobacillus bulgaricus as food preservatives. Bachelor thesis, Universitas Pelita Harapan.

Singh, Gobinder (2021) Pengaruh rasio pati kacang hijau-pati biji nangka dan asam oleat terhadap karakteristik film edibel dan aplikasi pelapisan edibel pada stroberi = Effect of ratio of mung-bean : jackfruit-seed starches and oleic acid addition on characteristics of edible film and application of edible coating to strawberry. Bachelor thesis, Universitas Pelita Harapan.

Sugiarto, Vania Ariella (2021) Perbedaan karakteristik kimia pada gula merah berdasarkan jenis pengawet yang berbeda = Differences in Chemical Characteristics in Brown Sugar Based On Different Types of Preservatives. Bachelor thesis, Universitas Pelita Harapan.

Suharso, Matthew (2021) Karakteristik cookies tepung mocaf dengan substitusi tepung pisang dan penambahan bayam sebagai fortifikasi zat besi = Characteristics of mocaf flour cookies with banana flour substitution and spinach addition as iron fortification. Bachelor thesis, Universitas Pelita Harapan.

Sulaiman, Natasya Gloria (2021) Karakteristik fisikokimia dan organoleptik cookies dengan substitusi bahan pangan sumber serat dan kalsium = Physicochemical and organoleptic characteristics of cookies with substitution food ingredients sources in fiber and calcium. Bachelor thesis, Universitas Pelita Harapan.

Sutrisno, Eunike Jasmine Kurnia (2021) Pemanfaatan kulit dan daging buah naga merah (Hylocereus polyrhizus) dalam pembuatan jelly drink = Utilization of red dragon fruit (Hylocereus polyrhizus) pulp and peel in the making of jelly drink. Bachelor thesis, Universitas Pelita Harapan.

Sutrisno, Sharon Angelina (2021) Pengaruh penambahan sari Citrus aurantifolia dan Eucalyptus globulus terhadap karakteristik fisikokimia teh herbal daun salam = The effect of Citrus aurantifolia juice and Eucalyptus globulus addition on physicochemical characteristics of bay leaves herbal tea. Bachelor thesis, Universitas Pelita Harapan.

Suwandi, Fidelia Tamara (2021) Kajian pustaka: pengaruh kultur bakteri dan lama fermentasi biji kopi robusta (P (Coffea canephora P.) terhadap karakteristik minuman kopi = Literature review: the effect of bacterial culture and fermentation time robusta coffee (Coffee canephora P.) on the characteristics of coffee drink. Bachelor thesis, Universitas Pelita Harapan.

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Talim, Gabriella (2021) Pengaruh penambahan lemon (Citrus limon [L.] Osbeck) dan kayu manis (Cinnamomum spp.) terhadap aktivitas antioksidan dan sifat fisikokimia honey wine = The effect of lemon (Citrus limon [L.] Osbeck) and cinnamon (Cinnamomum spp.) addition on antioxidant activity and physicochemical properties of honey wine. Bachelor thesis, Universitas Pelita Harapan.

Tandijono, Patricia (2021) Study of Physicochemical and Organoleptic Characteristics of Edamame (Glycine Max L. Merr) Parevine Using Rice Flour As Stabilizer. Bachelor thesis, Universitas Pelita Harapan.

Tania, Meily (2021) Perbandingan mutu mikrobiologis dan fisikokimia minuman fermentasi kefir dari beberapa jenis susu = Comparison of microbiology and physicochemical quality of kefir fermented drink from several types milk. Bachelor thesis, Universitas Pelita Harapan.

Taslim, Devita (2021) Aktivitas inhibisi α-glukosidase dan antioksidan ekstrak etanol srikaya (Annona squamosa L.)=The activities of α-glucosidase inhibition and antioxidant of ethanolic extract of sugar apple (Annona squamosa L.). Bachelor thesis, Universitas Pelita Harapan.

Theodora, Iola Kalonica (2021) Pemanfaatan biji durian (Durio zibethinus L.) sebagai kopi instan = Utilization of durian seeds (Durio zibethinus L.) as instant coffee. Bachelor thesis, Universitas Pelita Harapan.

Tirto, Joanne (2021) Effect of ratio and concentration of konjac and carrageenan on physicochemical and sensory characteristics of pineapple sheeted jam. Bachelor thesis, Universitas Pelita Harapan.

Tunardy, Aurelia (2021) Pengaruh penambahan ekstrak kayu manis (Cinnamomum burmannii L.) terhadap karakteristik fisikokimia es krim susu kedelai = The effect of cinnamon extract (Cinnamomum burmannii L.) toward physicochemical characteristic of soy milk ice cream. Bachelor thesis, Universitas Pelita Harapan.

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Valencia, Valencia (2021) Karakteristik Fisiko-Kimia Seduhan Teh Hitam dengan Penambahan Perasan Kalamansi (Citrus microcarpa) dan Minyak Esensial Eucalyptus globulus = Physico-Chemical Characteristics of Steeped Black Tea with Addition of Calamansi Juice (Citrus microcarpa) and Eucalyptus globulus Essential Oil. Bachelor thesis, Universitas Pelita Harapan.

Vallencya, Vallencya (2021) Rasa pahit dan aktivitas inhibisi α-glukosidase daun sambiloto dengan penggunaan berbagai jenis adsorben = Bitterness and α-glucosidase inhibition activity of sambiloto leaves using types of adsorbents. Bachelor thesis, Universitas Pelita Harapan.

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Wangsa, Felicia Augusta (2021) Karakteristik minuman sinom dengan penambahan air rebusan daun salam (Syzygium polyanthum) dan daun sirsak (Annona muricata) = Characteristics of sinom beverage with the addition of bay leaves (Syzygium polyanthum) and soursop leaves (Annona muricata) decoction. Bachelor thesis, Universitas Pelita Harapan.

Wennarda, Chrisviani (2021) Pengaruh Penambahan Sari Jeruk Kalamansi dan Eucalyptus globules terhadap Karakteristik Fisikokimia Minuman Secang = The Effect of The Addition of Calamansi Juice and Eucalyptus globules Essential Oil on Physychochemistry Characteristics of Secang Drink. Bachelor thesis, Universitas Pelita Harapan.

Wijaya, Evelyn (2021) Optimasi suhu dan waktu sangrai biji durian (Durio zibethinus L.) sebagai substitusi bubuk kopi dan profil flavornya = Optimization of roasting temperature and time of the durian seed (Durio zibethinus L.) as coffee substitution and its flavor profile. Bachelor thesis, Universitas Pelita Harapan.

Winata, Gary (2021) Kajian bahan tepung bengkuang, tepung buah bit merah dan tepung sukun terhadap karakteristik fisikokimia dan organoleptik drop cookies = The Effect of Jicama Flour, Red Beetroot Flour, and Breadfruit Flour Addition toward Physicochemical and Organoleptic Of Drop Cookies. Bachelor thesis, Universitas Pelita Harapan.

Wongso, Jacques David (2021) Pengembangan jelly drink herbal dengan pemanfaatan jamu beras kencur = Developmentation of herbal jelly drink using rice and and aromatic ginger herbal drink. Bachelor thesis, Universitas Pelita Harapan.

Y

Young, Marcelli (2021) Kajian Pengaruh Perlakuan Fisik dan Kimia terhadap Karakteristik Fisikokimia Selai = Effect of Physical and Chemical Treatments on Physicochemical Characteristics of Jam Literature. Bachelor thesis, Universitas Pelita Harapan.

Yusran, Friska Yolanda (2021) Pengaruh penambahan ubi ungu (Ipomoea batatas L.) terhadap karakteristik es krim susu kedelai (Glycine max L.) = The effect of addition of purple sweet potato (Ipomoea batatas L.) characteristics of soy milk ice cream (Glycine max L.). Bachelor thesis, Universitas Pelita Harapan.

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Zahra, Nabila Fahira (2021) Substitusi pati ganyong termodifikasi heat moisture treatment pada pembuatan kue kembang goyang = Substitution of canna edulis starch using heat moisture treatment in the production of kue kembang goyang. Bachelor thesis, Universitas Pelita Harapan.

Zaneta, Kathleen Michelle (2021) Karakteristik fisikokimia kompleks pati kernel mangga–xanthan gum dengan penambahan garam = Physicochemical characteristics of mango kernel starch–xanthan gum complex with addition of salt. Bachelor thesis, Universitas Pelita Harapan.

This list was generated on Sat Oct 1 05:16:53 2022 WIB.