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 2023

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Alfredo, Alfredo (2023) Pengembangan probiotik mikroenkapsulasi dengan rasio bakteri Streptococcus thermophilus, Lactobacillus casei, dan Bifidobacterium animalis menggunakan metode freeze drying = Development of microencapsulation probiotics with ratio of Streptococcus thermophilus, Lactobacillus casei, and Bifidobacterium animalis using freeze drying method. Bachelor thesis, Universitas Pelita Harapan.

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.

Anggawinata, Stefan (2023) PENGARUH RASIO TEPUNG TERIGU DAN TEPUNG KACANG KORO PEDANG PUTIH (CANAVALIA ENSIFORMIS L.) TERMODIFIKASI HEAT MOISTURE TREATMENT TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI ROTI TAWAR DIOLAH DENGAN METODE SPONGE DOUGH = PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH WHITE JACK BEAN (CANAVALIA ENSIFORMIS L.) FLOUR MODIFIED WITH HEAT MOISTURE TREATMENT IN AFFECTING PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF PAN BREAD USING SPONGE-DOUGH METHOD. Bachelor thesis, Universitas Pelita Harapan.

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Chandean, Cindy (2023) Pengaruh perbandingan penyalut maltodekstrin dengan gum arabik beserta perlakuan suhu dan pH terhadap karakteristik fisikokimia dan stabilitas mikrokapsul bunga telang (Clitoria ternatea L.). Bachelor thesis, Universitas Pelita Harapan.

Chen, Janice (2023) Effect of ratios of wheat flour to jack bean (Canavalia ensiformis l.) flour modified with heat moisture treatment on physicochemical and sensory characteristics of pan bread using liquid fermentation method. Bachelor thesis, Universitas Pelita Harapan.

Christina, Marvella (2023) Karakteristik fisikokimia dan organoleptik cookies tepung mocaf dan tepung lentil coklat dengan puree labu kuning sebagai substitusi lemak = Physicochemical and organoleptic characteristics of mocaf flour and brown lentil flour cookies with pumpkin puree as a fat substitution. Bachelor thesis, Universitas Pelita Harapan.

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Darmawan, Erin Natasha (2023) Copigmentation of anthocyanin from butterfly pea (Clitoria ternatea L.) using chitosan and xanthan gum. Bachelor thesis, Universitas Pelita Harapan.

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Fraulencia, Jesseline (2023) Peningkatan viabilitas probiotik mikroenkapsulasi Bifidobacterium breve, Streptococcus thermophilus, dan Lactobacillus bulgaricus dengan rasio penyalut menggunakan metode freeze-drying = Viability enhancement of microencapsulated probiotics Bifidobacterium breve, Streptococcus thermophilus and Lactobacillus bulgaricus with coating material ratio using freeze-drying method. Bachelor thesis, Universitas Pelita Harapan.

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Gunawan, Michaela Neva (2023) Karakteristik kopi susu siap minum dengan penambahan kolagen ikan dan penstabil xanthan gum = Characteristics of ready-to-drink milk coffee with addition of fish collagen and xanthan gum as stabilizer. Bachelor thesis, Universitas Pelita Harapan.

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Jansen, Kenny (2023) Pengaruh metode pengolahan terhadap karakteristik fisikokimia dan fungsional aquafaba yang dibuat dari kacang polong kuning, lentil hijau, dan kacang arab. Bachelor thesis, Universitas Pelita Harapan.

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Kimberly, Katlyn (2023) Formulasi minuman isotonik berbasis air kelapa (Cocos nucifera L.) dan sari jambu biji merah (Psidium guajava L.) dengan penambahan bahan penstabil. Bachelor thesis, Universitas Pelita Harapan.

Kristianto, Elin (2023) Mikroenkapsulasi kultur probiotik Streptococcus thermophilus, Lactobacillus bulgaricus, dan Bifidobacterium animalis dengan variasi bahan penyalut = Microencapsulation of probiotic cultures Streptococcus thermophilus, Lactobacillus bulgaricus, and Bifidobacterium animalis with variations of coating materials. Bachelor thesis, Universitas Pelita Harapan.

Kurniawan, Christine Joannita (2023) Pemanfaatan kulit ari kedelai dalam pembuatan nata lembaran dengan pewarna sari bunga telang (Clitoria ternatea L.) = The utilization of soybean hull waste in the making of nata slices with butterfly pea (Clitoria ternatea L.) essence colouring. Bachelor thesis, Universitas Pelita Harapan.

Kusno, Fandy (2023) Karakteristik Fisikokimia dan Stabilitas Antioksidan Ekstrak Ubi Jalar Ungu (Ipomoea batatas L.) = Physicochemical Characteristics and Stability of Antioxidant from Purple Sweet Potato Extract (Ipomoea batatas L.). Bachelor thesis, Universitas Pelita Harapan.

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Laurensia, Sherly (2023) Eksplorasi Potensi Kacang-Kacangan Genus Phaseolus untuk Meningkatkan Kadar Protein serta Karakteristik Fisik dan Sensori Liquid Breakfast Berbasis Beras = Exploring the Potency of Legumes Genus Phaseolus to Improve the Protein Content and Characteristic Sensory of Rice-Based Liquid Breakfast. Bachelor thesis, Universitas Pelita Harapan.

Lie, Coco (2023) Exploring the potency of legumes from genus Vigna to improve the protein content of rice-based liquid breakfast with health benefits. Bachelor thesis, Universitas Pelita Harapan.

Lo, Gabriella (2023) Physicochemical and organoleptic properties of cashew milk ice cream with purple sweet potato and different types of stabilizers and sugars. Bachelor thesis, Universitas Pelita Harapan.

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Margaretha, Vina (2023) Karakteristik Mikroenkapsulasi Minyak Buah Merah (Pandanus conoideus Lam.) menggunakan Metode Freeze Drying dengan Rasio dan Jenis Bahan Penyalut Berbeda. Bachelor thesis, Universitas Pelita Harapan.

Marvel, Timothy (2023) Physicochemical and organoleptic properties of soy milk ice cream using purple sweet potato with different types of stabilizers and sugars. Bachelor thesis, Universitas Pelita Harapan.

Miarsa, Daniel Christopher (2023) Aktivitas dan stabilitas antioksidan ekstrak beras berpigmen=Antioxidant activity and stability of pigmented rice extract. Bachelor thesis, Universitas Pelita Harapan.

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Nathania, Jocelyne (2023) Partial substitution of wheat flour with white jack bean (Canavalia ensiformis L.) flour modified by heat moisture treatment affecting physicochemical and organoleptic properties of straight-dough pan bread. Bachelor thesis, Universitas Pelita Harapan.

Nayawijaya, Natanael (2023) Pemanfaatan kacang kacangan genus vigna sebagai sumber protein dalam microwavable instant vegan rendang rice = The potency of legumes from genus vigna as the source of protein in microwavable instant vegan rendang rice. Bachelor thesis, Universitas Pelita Harapan.

Nolita, Maurelle (2023) Variasi konsentrasi gula dan starter dalam pembuatan nata lembaran berbahan dasar limbah kulit kedelai dengan pewarna alami sari bunga rosella (Hibiscus sabdariffa L.) = Variation of sugar and starter concentration in making nata sheets made from soybean hull with natural colors of rosella flower essence (Hibiscus sabdariffa L.). Bachelor thesis, Universitas Pelita Harapan.

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Oetomo, Marchelo Setyawan (2023) Rasio Maltodekstrin dengan Karagenan Sebagai Penyalut terhadap Karakteristik Fisikokimia Mikroenkapsulasi Ekstrak Bunga Telang (Clitoria ternatea L.). Bachelor thesis, Universitas Pelita Harapan.

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Pranata, Febiana Salim (2023) Effect of different drying methods on the physicochemical and functional properties of aquafaba made from red kidney bean, brown lentil, and chickpea. Bachelor thesis, Universitas Pelita Harapan.

Putri, Sasha Melati (2023) Hidrolisat protein tempe biji kelor sebagai penyedap rasa dengan penambahan ekstrak enzim papain purifikasi parsial. Bachelor thesis, Universitas Pelita Harapan.

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Suharso, Eveline (2023) Nata lembaran berbasis limbah ampas tahu putih dengan perendaman bunga rosella (Hibiscus sabdariffa L.). Bachelor thesis, Universitas Pelita Harapan.

Suhartawan, Calista Theophilia (2023) Pemanfaatan buah naga merah (Selenicereus monacanthus), umbi bit merah (Beta vulgaris L.), dan sayur kol ungu (Brassica oleracea L.) sebagai sumber pewarna alami dalam permen gummy. Bachelor thesis, Universitas Pelita Harapan.

Suryadi, Widya Natalia (2023) Pemanfaatan tepung mocaf dan tepung kacang tunggak (Vigna unguiculata (L.) Walp) dalam pembuatan food bar dengan variasi gula sukrosa dan gula kelapa = Utilization of mocaf flour and cowpea folur (Vigna unguiculata (L.) Walp) in the production of food bar with sucrose and coconut sugar variations. Bachelor thesis, Universitas Pelita Harapan.

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Tanesha, Ravennia (2023) Aktivitas dan Stabilitas Antioksidan Mikrokapsul Ekstrak Bit Merah (Beta vulgaris L.). Bachelor thesis, Universitas Pelita Harapan.

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Wijaya, Virginia (2023) Pengaruh rasio penambahan tepung ganyong dan puree alpukat terhadap mutu dan kadar serat brownies panggang. Bachelor thesis, Universitas Pelita Harapan.

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Yolanda, Margaretha (2023) Stabilitas pigmen antosianin ekstrak bunga telang (Clitoria ternatea L.) dengan kopigmen kasein dan protein whey = Stability of anthocyanin pigments of butterfly pea flower (Clitoria ternatea L.) extract with casein and whey protein. Bachelor thesis, Universitas Pelita Harapan.

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Zhang, Nicholas Raphael (2023) Pengaruh frekuensi suara audiosonik dalam pertumbuhan lactobacillus fermentum dan aplikasinya pada susu fermentasi = Effect of audiosonic sound frequency to the growth of lactobacillus fermentum and its application in fermented milk. Bachelor thesis, Universitas Pelita Harapan.