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 2022

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Number of items: 65.

A

Adhimulia, Michael (2022) PHYSICOCHEMICAL AND SENSORY PROPERTIES OF JELLY CANDY PREPARED WITH DIFFERENT HYDROCOLLOIDS AND PLANT EXTRACTS. Bachelor thesis, Universitas Pelita Harapan.

Adinda, Jennifer (2022) Kajian pustaka: metode dan cara penurunan kadar alkohol pada wine dan fruitwine = Literature review: methods of reducing alcohol levels in wine and fruitwine. Bachelor thesis, Universitas Pelita Harapan.

Alandra. S, Regina Natasha (2022) Kajian Pustaka Tentang Pengaruh Penambahan Guar Gum Atau Xanthan Gum Terhadap Karakteristik Fisikokimia Dan Sensori Berbagai Mi Non Terigu = Literature Review Of The Effect Of Guar Gum Or Xanthan Gum Addition On Physicochemical And Sensory Characteristics Of Various Non-Wheat Noodles. Bachelor thesis, Universitas Pelita Harapan.

Alifiana, Tasya (2022) Utilization of moringa leaves (Moringa oleifera Lam.) to increase the calcium content in rice milk sweetened with date syrup. Bachelor thesis, Universitas Pelita Harapan.

Angka, Fiona (2022) In silico study of betel (Piper betle L.) leaves active compounds as inhibitors against Streptococcus mutans. Bachelor thesis, Universitas Pelita Harapan.

B

Brenna, Wylova Talitha (2022) Kajian Variasi Ekstraksi dan Karakteristik Kimia Minyak Biji Bunga Matahari (Helianthus annuus L.) = Study of Various Extraction Methods and Chemical Characteristics of Sunflower Seed Oil (Helianthus annuus L.). Bachelor thesis, Universitas Pelita Harapan.

Budiman, Cynthia Vania (2022) Partial Substitution of Heat Moisture Treatment Modified Porang (Amorphophallus muelleri B.) Flour to Wheat Flour in Affecting Physicochemical and Organoleptic Characteristics of Straight-Dough Pan Bread. Bachelor thesis, Universitas Pelita Harapan.

C

Chandra, Kezia Owen (2022) Comparison of chemical properties and antioxidant activity of kombucha made from various types of tea. Bachelor thesis, Universitas Pelita Harapan.

Chandra, Michael (2022) PENGARUH KONSENTRASI NATRIUM ALGINAT DAN TELUR AYAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI MI KERING SINGKONG. Bachelor thesis, Universitas Pelita Harapan.

Christine, Ririn (2022) Pemanfaatan tepung mocaf dan tepung bayam merah dalam pembuatan cookies dengan berbagai jenis lemak = Utilization of mocaf flour and red spinach flour in making cookies with various types of fat. Bachelor thesis, Universitas Pelita Harapan.

D

Darmawan, Caroline Andreana Wijaya (2022) Kajian karakteristik kimia berbagai jenis teh herbal = Study of chemical characteristics of various types of herbal tea. Bachelor thesis, Universitas Pelita Harapan.

Dwisetyo, Dohan (2022) Karakteristik fisikokimia dan sensori pempek dengan substitusi tepung porang dan variasi konsentrasi ikan = Physicochemical and sensory characteristics of pempek with porang flour substitution and fish concentration variation. Bachelor thesis, Universitas Pelita Harapan.

Dwitama, Saverius Chandra (2022) Development of Powdered Drink Ice Cream Mix with Addition of Several Food Additives. Bachelor thesis, Universitas Pelita Harapan.

E

Eirene, Clarissa (2022) Tinjauan pustaka aktivitas antioksidan dan kandungan komponen bioaktif tanaman herbal Indonesia = Literature review of antioxidant activity and bioactive components of Indonesian herbal plants. Bachelor thesis, Universitas Pelita Harapan.

Ettania, Rachel (2022) Moringa (Moringa oleifera Lam.) leaves as a food fortificant in food products: a review. Bachelor thesis, Universitas Pelita Harapan.

F

Febrine, Angela (2022) Kajian Pengaruh Metode Pengawetan dan Suhu Penyimpanan Terhadap Karakteristik Susu Kedelai=Effects of Preservation Methods and Storage Temperature on The Characteristic of Soymilk. Bachelor thesis, Universitas Pelita Harapan.

Foris, Patrick Daylon (2022) Kajian Pengaruh Jenis Bahan Baku, Pengeringan, dan Penyeduhan terhadap Karakteristik Fisikokimia dan Organoleptik Teh Herbal = Study on The Effect of Raw Materials, Drying, and Brewing Conditions towards The Physicochemical and Sensory Characteristics of Herbal Tea. Bachelor thesis, Universitas Pelita Harapan.

G

Gozal, Alishia Annabel (2022) Potensi lemak pengganti dari produk nabati dalam produk kue: kajian pustaka = The potential of plant based fat replacer in cakes: literature review. Bachelor thesis, Universitas Pelita Harapan.

Gunawan, Danny (2022) AKTIVITAS ANTIOKSIDAN DAN INHIBISI α-GLUKOSIDASE MINYAK ATSIRI DAUN KEMUNING (Murraya paniculata (L.) Jack). Bachelor thesis, Universitas Pelita Harapan.

H

Halim, Karen Angela (2022) The incorporation of probiotics in food with the addition of prebiotic to deliver sufficient viability: a review. Bachelor thesis, Universitas Pelita Harapan.

Halim, Marianto (2022) Pemanfaatan teh daun salam dalam pembuatan kombucha. Bachelor thesis, Universitas Pelita Harapan.

Honori, Felicia Grimaldi (2022) Kajian pengaruh berbagai metode peningkatan stabilitas emulsi terhadap kestabilan santan kelapa (Cocos nucifera L.)= Study of the effects of different emulsion stabilization methods to the stability of coconut (Cocos nucifera L.) milk emulsion. Bachelor thesis, Universitas Pelita Harapan.

Hubert, Christian (2022) Effects of Stabilizers and Emulsifiers on The Physicochemical and Sensorial Properties of Production Instant Ice Cream. Bachelor thesis, Universitas Pelita Harapan.

hellison, hellison (2022) karakteristik fisikokimia mi kering analog singkong dengan penambahan pektin dan telur ayam. Bachelor thesis, Universitas Pelita Harapan.

J

Jayawanto, Hanna Victoria (2022) Kajian identifikasi komponen aktif minuman fermentasi kefir susu dan kefir air = Study of identification of active components fermented drinks milk kefir and water kefir. Bachelor thesis, Universitas Pelita Harapan.

Jonathan, Alvin (2022) Kajian aktivitas antioksidan dan antidiabetes teh herbal = Study of Antioxidant and Antidiabetic Activity on Herbal Tea. Bachelor thesis, Universitas Pelita Harapan.

Julian, Joel (2022) Senyawa bioaktif dan aktivitas antioksidan dalam buah pare (Momordica charantia L.) = Bioactive compound and antioxidant activity in bitter melon fruit (Momordica charantia L.). Bachelor thesis, Universitas Pelita Harapan.

Junius, Jeffrey (2022) PEMANFAATAN KACANG KEDELAI DALAM PEMBUATAN MENTEGA KACANG KEDELAI DAN POTENSI PENAMBAHAN VIRGIN COCONUT OIL. Bachelor thesis, Universitas Pelita Harapan.

K

Kon, Enoch (2022) Production of aquafaba made from chickpea (Cicer arietinum L.), yellow lentils (Lens culinaris), and yellow split peas (Pisum sativum). Bachelor thesis, Universitas Pelita Harapan.

Kurniawan, Melissa (2022) PEMANFAATAN TEPUNG PORANG DAN TEPUNG AMPAS TAHU DENGAN SUBTITUSI PUREE ALPUKAT SEBAGAI PENGGANTI LEMAK PADA PEMBUATAN KUKIS. Bachelor thesis, Universitas Pelita Harapan.

L

Lauren, France (2022) The effect of different egg replacer and substitution with fiber-rich ingredients on the characteristics of sponge cake. Bachelor thesis, Universitas Pelita Harapan.

Lesmana, Michelle Adela (2022) Pemanfaatan bakteri asam laktat dalam produksi minuman probiotik soyghurt sari jambu biji merah (Psidium guajava L.) = Utilization of lactic acid bacteria in production of probiotic soyghurt with red guava (Psidium guajava L.) juice. Bachelor thesis, Universitas Pelita Harapan.

Limiar, Jesica (2022) Kajian Karakteristik Fisikokimia Cookies berbasis Tepung Non-Gluten = Study on the Physicochemical Characteristics of Gluten Free Flour Based Cookies. Bachelor thesis, Universitas Pelita Harapan.

Liu, Natasya (2022) Kajian pengaruh jenis pelarut, waktu ekstraksi, dan jenis asam terhadap aktivitas antioksidan ekstrak kulit buah naga merah = Review study of the effect of solvent type, extraction time, and acid type on antioxidant activity of red dragon fruit peel extract. Bachelor thesis, Universitas Pelita Harapan.

Lokita, Beatrice (2022) Utilization of cacao leaves (Theobroma Cacao L.) in the production of kombucha. Bachelor thesis, Universitas Pelita Harapan.

Lowardi, Christina Jasmine (2022) Kajian aplikasi paparan sinar UV untuk meningkatkan kandungan vitamin D2 pada jamur tiram putih = Review study of applications of UV exposure to increase vitamin D2 content in white oyster mushroom. Bachelor thesis, Universitas Pelita Harapan.

M

Makassar, Akhsa Filita (2022) Tinjauan pustaka pengaruh metode analisis dan pengolahan tomat (Solanum lycopersicum L.) terhadap likopen dan vitamin C = Literature Review the Effect of Tomato (Solanum lycopersicum L.) Analysis Method and Processing On Lycopene and Vitamin C. Bachelor thesis, Universitas Pelita Harapan.

Marzuki, Gabriel (2022) Pengaruh penambahan sari buah jeruk sunkist dan potongan kayu manis terhadap aktivitas antioksidan dan karakteristik fisikokimia honey wine = The effect of sunkist juice and cinnamon pieces addition on antioxidant activity and physicochemical properties of honey wine. Bachelor thesis, Universitas Pelita Harapan.

N

Natalia, Leonie (2022) Utilization of chicken bone flour as source of calcium and effect of different baking conditions on physicochemical and organoleptic properties of gluten free snack bar. Bachelor thesis, Universitas Pelita Harapan.

Novelia, Stefanie (2022) Studi literatur mengenai potensi umbi lokal sebagai bahan baku pembuatan edible film = Literature study on the potential of local tuber as materials for making edible film. Bachelor thesis, Universitas Pelita Harapan.

P

Paulina, Cynthia (2022) Kajian pustaka tentang karakteristik fisikokimia dan sensori cookies dengan penambahan berbagai bahan pangan tinggi serat = Literature review on physicochemical and sensory characteristics of cookies with the addition of high fibre food commodities. Bachelor thesis, Universitas Pelita Harapan.

Purnomo, Emmanuel Patricia (2022) Kajian bioaktivitas daun kelor (Moringa oleifera), peluangnya sebagai antioksidan dan aplikasinya pada teh herbal = Study of bioactivity of the moringa leaf (Moringa oleifera), its opportunity as antioxidant and its applications in herbal tea. Bachelor thesis, Universitas Pelita Harapan.

Puspita, Theresia Sherliana (2022) Kajian Pengaruh Penggunaan Bahan Pangan Nabati Sumber Serat dan Antioksidan terhadap Karakteristik Mi = Effect of Utilization of Plant-Based Food Source of Fiber and Antioxidant on the Characteristics of Noodle: A Review. Bachelor thesis, Universitas Pelita Harapan.

Puspitasari, Cindy (2022) Kajian tentang substitusi gula dan pengaruhnya terhadap indeks glikemik, fisikokimia, dan organoleptik roti manis = Literature study about sugar substitutes and their effect on the glycemic index, physicochemical, and organoleptic of sweet bread. Bachelor thesis, Universitas Pelita Harapan.

R

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.

Runtuwene, Giorgio Angelo (2022) Tinjauan Pustaka Variasi Metode Ekstraksi Extra Virgin Olive Oil dan Virgin Olive Oil = Literature Review: Various Methods Extraction of Extra Virgin Olive Oil and Virgin Olive Oil. Bachelor thesis, Universitas Pelita Harapan.

S

Salim, Siti Aisha Irisca (2022) Kandungan Bioaktif Daun Alpukat dengan Potensinya sebagai Antioksidan serta Penerapannya pada Teh Herbal = Bioactive Content of Avocado Leaves with its Potential as Antioxidant and its Applications in Herbal Tea. Bachelor thesis, Universitas Pelita Harapan.

Siswanto, Yurike Putri (2022) Karakteristik Fisikokimia, Mikrobiologis, dan Organoleptik Yoghurt dengan Penambahan Bahan Pangan Sumber Antioksidan= Physicochemical, Microbiological, and Organoleptic Characteristic of Yoghurt with the Addition of Antioxidant. Bachelor thesis, Universitas Pelita Harapan.

Sujana, Dinda (2022) Pengaruh Rasio Tepung Tapioka Dan Glukomanan Umbi Porang (Amorphophallus muelleri Blume) Terhadap Kekenyalan Bakso Ikan Nila. Bachelor thesis, Universitas Pelita Harapan.

Sukandar, Liem Gloria Maharani Rinanda (2022) Pemanfaatan tepung kulit buah naga merah dalam meningkatkan kandungan serat crackers / Utilization of red dragon fruit peel to increase dietary fiber content of crackers. Bachelor thesis, Universitas Pelita Harapan.

Sulistiyo, Patricia (2022) Substitusi tepung terigu dengan umbi porang dan penambahan kacang tanah pada roti manis = Substitution of wheat flour with porang tuber and addition of peanutes in sweet bread. Bachelor thesis, Universitas Pelita Harapan.

Sumito, Shanice Grace (2022) Karakteristik kimia dan aktivitas antioksidan kombucha herbal pada berbagai waktu fermentasi = Chemical characteristics and antioxidant activity of herbal kombucha at various fermentation time. Bachelor thesis, Universitas Pelita Harapan.

Suryanto, Gracia Junita (2022) Kajian Pustaka Pemanfaatan Jamur Tiram Putih dan Tahu Putih pada Pembuatan Nugget Vegetarian = Literature Review of the Utilization of White Oyster Mushroom and White Tofu in the Making of Vegetarian Nuggets. Bachelor thesis, Universitas Pelita Harapan.

Sutandi, Shella Oktaviana (2022) Pemanfaatan tepung porang sebagai substitusi tepung terigu dengan menggunakan glukomanan sebagai pengenyal = Utilization of porang flour as a substitution to wheat flour using glucomannan as a thickener. Bachelor thesis, Universitas Pelita Harapan.

Sutedjo, Theophillus Jiovann Calvin Brian (2022) KAJIAN PENGARUH VARIASI BAHAN BAKU DAN PERLAKUAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAGING ANALOG=REVIEW STUDY OF EFFECT RAW MATERIALS VARIATIONS AND TREATMENTS ON PHYSICOCHEMICAL CHARACTERISTICS OF MEAT ANALOGUE LITERATURE. Bachelor thesis, Universitas Pelita Harapan.

T

Tandoko, Karen (2022) Fortifikasi daun kelor (Moringa oleifera L.) dalam berbagai macam produk olahan makanan = Fortification of Moringa (Moringa oleifera L.) leaves in various processed food products. Bachelor thesis, Universitas Pelita Harapan.

Taniwangsa, Monica (2022) Tinjauan pustaka karakteristik fisikokimia, mikrobiologi, dan uji hedonik yoghurt nabati = Literature review of physicochemical, microbiology, and degree of likeness of plant-based yoghurt. Bachelor thesis, Universitas Pelita Harapan.

Tansil, Adriel Ananda Putra (2022) Partial substitution of wheat flour with porang (Amorphophallus muelleri B.) flour modified with heat moisture treatment in affecting physicochemical and organoleptic characteristics of sponge-dough pan bread. Bachelor thesis, Universitas Pelita Harapan.

Tedja, Jason (2022) Pengaruh perbedaan fat mimetics dan jenis tepung terhadap karakteristik fisikomia dan sensori baked product. Bachelor thesis, Universitas Pelita Harapan.

Thalassa, Ancella (2022) Karakteristik soyghurt bersifat probiotik dengan penambahan sari kulit nanas = Probiotic characteristic of soyghurt with the addition of pineapple peel extract. Bachelor thesis, Universitas Pelita Harapan.

V

Vivian, Vania (2022) Characterization of aquafaba foaming properties of chickpea, brown lentil, and green lentil = Karakteristik sifat busa dari aquafaba yang terbuat dari kacang arab, lentil hijau, dan lentil coklat. Bachelor thesis, Universitas Pelita Harapan.

W

Wibowo, William (2022) Pemanfaatan Jantung Pisang dan Tepung Lentil Hitam Pada Pembuatan Nugget Nabati dengan Variasi Isolated Soy Protein. Bachelor thesis, Universitas Pelita Harapan.

Wijaya, Luis Figo (2022) Pengaruh substitusi tepung sagu dengan tepung tempe dan jenis emulsifier terhadap karakteristik fisikokimia dan organoleptik kue bangkit. Bachelor thesis, Universitas Pelita Harapan.

Wirena, Ervira (2022) Utilization of chickpea (Cicer arietinum L.), red kidney bean (Phaseolus vulgaris L.), and pigeon pea (Cajanus cajan) in the production of aquafaba. Bachelor thesis, Universitas Pelita Harapan.

Y

Yunita, Sari (2022) Kajian pustaka sifat fisikokimia dan mikrobiologis water kefir dengan variasi konsentrasi starter dan lama fermentasi = Literature review physicochemical and microbiological properties of water kefir with starter concentration and fermentation time variation. Bachelor thesis, Universitas Pelita Harapan.

This list was generated on Fri Sep 30 16:22:36 2022 WIB.