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Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology" and Year is 2022

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Thesis

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.

Adrianto, Andrew (2022) PENGARUH PENAMBAHAN AIR SEDUHAN BUNGA TELANG DAN GULA TERHADAP SIFAT KIMIA DAN ANTIOKSIDAN KOMBUCHA. 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.

Angelica, Lidya (2022) Utilization of crude polysaccharides from Tremella fuciformis as a stabilizer in multi grain beverage. 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.

Athalia, Angel (2022) Fermentasi SCOBY untuk meningkatkan karakteristik sensori dan aktivitas antioksidan minuman fermentasi labu siam (Sechium edule) = SCOBY culture fermentation to improve the sensory characteristics and antioksidan activity of chayote (Sechium edule) fermented beverage. Bachelor thesis, Universitas Pelita Harapan.

Aurelia, Tanesha (2022) Exploring the Potential of Chayote (Sicyos edulis Jacq.) as a Fat Mimetic in Cookies with Improved Antioxidant Property. Bachelor thesis, Universitas Pelita Harapan.

Bianca, Nadia (2022) Utilization of jujube syrup as glucose syrup substitute in jelly candy with different carrageenan and pectin ratio. Bachelor thesis, Universitas Pelita Harapan.

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.

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.

Christian, William (2022) Pengaruh rasio limbah kopi dengan polivinil alkohol (PVA) dan konsentrasi gliserol terhadap karakteristik fisikokimia film biokomposit = Effect of coffee by-product to polyvinyl alcohol (PVA) ratio and glycerol concentration towards the physicochemical properties of biocomposite film. 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.

Chrystonoelle, Josavan (2022) Karakteristik fisikokimia dan sensori mi basah pada berbagai rasio substitusi tepung terigu dan bubuk biji rami dengan variasi konsentrasi kansui = Physicochemical and sensory characteristics of wet noodle in various ratios of wheat flour substitution and flaxseed powder with variations of kansui concentration. Bachelor thesis, Universitas Pelita Harapan.

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.

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.

Elizabeth, Agita Natasya (2022) Karakteristik Kemasan Biokomposit Limbah Kulit Biji Kopi dan Polivinil Alkohol dengan Penambahan Pati Biji Durian dan Gliserol = Characteristics of Biocomposite Packaging of Coffee Bean Skin Waste and Polyvinyl Alcohol with The Addition of Durian Seed Starch and Glycerol. Bachelor thesis, Universitas Pelita Harapan.

Erika, Erika (2022) Microencapsulation of anthocyanin extract from roselle (Hibiscus sabdariffa L.) calyx using spray drying method. 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.

Eugenia, Ludwina (2022) Effect of Partial Substitution of Wheat Flour With Heat Moisture Treated Gembili (Dioscorea Esculenta L.) Flour on Physicochemical and Sensory Characteristics of Straight-Dough Pan Bread. Bachelor thesis, Universitas Pelita Harapan.

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.

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.

Gozali, Rachel (2022) Stabilitas mikrokapsul pigmen antosianin bunga telang (Clitoria ternatea L.) terhadap pH dan suhu = Stability of anthocyanin pigments microcapsules from butterfly pea flower (Clitoria ternatea L.) againts pH and temperature. Bachelor thesis, Universitas Pelita Harapan.

Gunawan, Angela Michelle (2022) Pemanfaatan kitosan dan sodium tripolifosfat dalam pembuatan mikroenkapsulat minyak buah merah (Pandanus conoideus lam.) dengan metode gelasi ionik = Utilization of chitosan and sodium tripolyphosphate in the making of red fruit oil (Pandanus conoideus lam.) microencapsulation with ionic gelation method. 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.

Gunawan, Fidelia Farren (2022) KARAKTERISTIK YOGHURT SINBIOTIK SUMBER SERAT DENGAN VARIASI KONSENTRASI TEPUNG KACANG LENTIL MERAH (Lens culinaris) DAN RASIO KULTUR BAKTERI ASAM LAKTAT. Bachelor thesis, Universitas Pelita Harapan.

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.

Hardjono, Nicole (2022) Karakterisasi kapang Neurospora intermedia dengan media kultivasi dari kulit pisang = Characterisation of Neurospora intermedia using banana peel for cultivation media. 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.

Ibrahim, Illona (2022) Pemanfaatan inulin bawang merah (Allium cepa L.) dalam pembuatan yoghurt sinbiotik. Bachelor thesis, Universitas Pelita Harapan.

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.

Joanne, Gabrielle (2022) Alkalized fermented durian seed as cocoa powder substitute. 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.

Kitesvara, Rivia Angel (2022) Pemanfaatan Tepung Bit Merah Pada Pembuatan Mi Kering Mokaf Dengan Variasi Konsentrasi Xanthan Gum = Utilization Of Beetroot Flour In Making Mocaf Dry Noodle With Various Concentration Of Xanthan Gum. Bachelor thesis, Universitas Pelita Harapan.

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.

Kusumah, Andika Mulyawan (2022) Pemanfaatan limbah kopi dalam pembuatan kemasan biokomposit = Utilization of coffee by-products in the making of biocomposite packaging. Bachelor thesis, Universitas Pelita Harapan.

Kwan, Felix Madison (2022) Pengaruh Rasio Nanas (Ananas comosus) Dengan Air Dan Konsentrasi Daun Mint (Mentha piperita L.) Terhadap Karakteristik Antioksidan Dan Fisikokimia Fruit Wine. Bachelor thesis, Universitas Pelita Harapan.

Larasati, Bernadette (2022) Karakteristik Fisikokimia dan Organoleptik Es Krim Susu Kedelai Dengan Penambahan Pure Ubi Jalar Ungu dan Variasi Bahan Penstabil. Bachelor thesis, Universitas Pelita Harapan.

Lau, Elke Katherine (2022) Karakteristik sorbet buah jambu biji merah (Psidium guajava Linn) dan belimbing manis (Averrhoa Carambola) dengan variasi jenis pemanis dan konsentrasi CMC = Characteristics of red guava (Psidium guajava Linn) and starfruit (Averrhoa Carambola) sorbet with different sweetener and CMC concentration. Bachelor thesis, Universitas Pelita Harapan.

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.

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.

Marselim, Vindy (2022) Stabilisasi Pigmen Antosianin Esktrak Bunga Telang (Clitoria ternatea L.) dengan Kopigmen Asam Galat dan Asam Tanat = Stabilization of Anthocyanin Pigment in Butterfly Pea (Clitoria ternatea L>) Extract by Copigmentation Using Gallic Acid and Tannic Acid. 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.

Michelle, Michelle (2022) Aktivitas antioksidan dan karakteristik sensori teh bunga krisantemum dengan penambahan ekstrak ampas anggur = Antioxidant activity and sensory characteristic of chrysanthemum flower tea with addition of grape pomace extract. Other thesis, Universitas Pelita Harapan.

Moniaga, Priska (2022) Pemanfaatan tepung ubi jalar ungu (Ipomoea batatas L.) pada produksi soyghurt sinbiotik dengan variasi rasio kultur bakteri asam laktat = Utilization of sweet purple potato flour (Ipomoea batatas L.) in production of synbiotic soyghurt with various ratio of lactic acid bacteria culture. Bachelor thesis, Universitas Pelita Harapan.

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.

Oenadi, Sthavira Tania (2022) Karakteristik mikroenkapsulasi minyak buah merah (pandanus conoideus lam) dengan bahan penyalut whey protein isolate dan gelatin. Bachelor thesis, Universitas Pelita Harapan.

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.

Prilsilla, Carla (2022) Mikroenkapsulasi minyak buah merah (Pandanus conoideus Lam.) dengan maltodekstrin dan whey protein isolate sebagai bahan penyalut. Bachelor thesis, Universitas Pelita Harapan.

Prisella, Jessica (2022) Pemanfaatan pure ubi jalar ungu dalam pembuatan es krim susu almond dengan variasi jenis stabilizer. 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.

Putri, Celsa Salsabila Ar'raafi (2022) Karakteristik fisikokimia dan organoleptik kopi biji salak (Salacca zalacca) dengan variasi waktu sangrai serta rasio konsentrasi serbuk jahe (Zingiber officinale) dan kayu manis (Cinnamomum burmanii) = Physicochemical and organoleptic characteristics of snake fruit (Salacca zalacca) seed coffee with variations of roasting time and ginger (Zingiber officinale)-cinnamon (Cinnamomum burmanii) powder concentration ratio. Bachelor thesis, Universitas Pelita Harapan.

Rahardjo, Caroline (2022) Karakterisasi edible film komposit yang dibuat dari formulasi dasar pati talas-gliserol dengan penambahan natrium benzoat atau minyak kayu manis. 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.

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.

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.

Satrio, Muhammad Iqbal (2022) Karakteristik fisikokimia dan sensori permen jelly dengan rasio karagenan dan tepung porang = Physicochemical and sensory characteristics of jelly candy with the ratio of carrageenan and porang flour. Bachelor thesis, Universitas Pelita Harapan.

Setiawan, Irfan Liguna (2022) Karakterisasi Edible Film Komposit Dibuat dari Formulasi Dasar Pati Talas-Gliserol dengan Penambahan Antimikroba Kalium Sorbat atau Minyak Adas Manis = Characterization of Composite Edible Film Made From Base Formulation of Taro Starch-Glycerol With the Addition of Antimicrobial Potassium Sorbate or Anise Oil. Bachelor thesis, Universitas Pelita Harapan.

Siahaan, Vania Merida (2022) Stabilitas mikrokapsul ekstrak antosianin rosela merah (Hibiscus sabdariffa L.) dengan metode freeze drying = Microcapsules stability of red roselle (Hibiscus sabdariffa L.) anthocyanin extract by freeze drying method. 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.

Suliantoro, Yoseph Reynaldi (2022) Pemanfaatan kultur kombucha dan metode proses biji kopi hijau arabika (Coffea arabica L.) Ciwidey untuk penurunan kadar kafein dan peningkatan asam klorogenat. 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.

Supandi, Yiska Desthea (2022) REFORMULASI ROTI GAMBANG DENGAN PENAMBAHAN PEKTIN DAN BUBUK AMPAS KELAPA SEBAGAI PENSUBTITUSI TEPUNG TERIGU DAN TEPUNG ROTI = REFORMULATION OF GAMBANG BREAD WITH ADDITIONAL PECTIN AND COCONUT DREGS POWDER AS WHEAT FLOUR AND BREAD CRUMB SUBSTITUTE. 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.

Sutanto, Jennifer (2022) Physicochemical and organoleptic properties of oat milk ice cream with purple sweet potato puree and different types of stabilizers. 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.

Sutiono, Michelie (2022) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK ES KRIM NON-DAIRY AIR KELAPA HIJAU (Cocos nucifera Linn. Var. Viridis) DAN ALPUKAT MENTEGA (Persea americana Mill.) DENGAN VARIASI PENSTABIL. Bachelor thesis, Universitas Pelita Harapan.

Syafaat, Ilham (2022) Stabilitas antimikroba ekstrak daun pegagan(Centella asiatica) terhadap pH, suhu, dan kadar garam. Bachelor thesis, Universitas Pelita Harapan.

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.

Vincentia, Karenina (2022) Pemanfaatan filtrat tepung umbi dahlia merah sebagai sumber prebiotik pada produksi yoghurt sinbiotik = Utilization of red dahlia tuber flour filtrate as prebiotic source in the production of synbiotic yoghurt. Bachelor thesis, Universitas Pelita Harapan.

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.

Wenard, Vania Christella (2022) Stabilisasi pigmen antosianin ekstrak rosela dengan kopigmen asam galat dan asam tanat = Stabilization of anthocyanin pigment in roselle extract by copigmentation using gallic acid and tannic acid. Bachelor thesis, Universitas Pelita Harapan.

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

Widarjanto, Arstia Zita Putri (2022) Perbandingan maltodekstrin dan whey protein isolate sebagai penyalut pada karakteristik dan stabilitas mikroenkapsulasi bunga telang (clitoria ternatea L.) = Combination of maltodextrin and whey protein isolate as a coating on microencapsulation characteristics and stability of butterfly pea flower (clitoria ternatea L.). Bachelor thesis, Universitas Pelita Harapan.

Wihan, Leonardo Aditya (2022) Purifikasi parsial enzim papain dalam pembuatan hidrolisat protein tempe kedelai hitam sebagai penyedap rasa = Utilization of partially purified papain enzyme in black soybean tempeh hydrolysate as umami seasoning powder. 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.

Wiradnata, Cindy Pricilla (2022) Karakteristik fisikokimia, sensori, dan aktivitas antioksidan marshmallow labu siam (Sicyos edulis Jacq.) = Physicochemical characteristics, sensory, and antioxidant activity of chayote marshmallow (Sicyos edulis Jacq.). 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.

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.

Yustizar, Aurelia Roselyn (2022) Partial substitution of wheat flour with gembili (Dioscorea esculenta L.) flour modified with heat moisture treatment in affecting physicochemical and organoleptic properties of sponge-dough pan bread. 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.

This list was generated on Fri Mar 29 22:38:18 2024 WIB.