A

Aretha, Devanna (2025) Potensi probiotik bifidobacterium bifidum dan lactobacillus acidophilus pada berbagai rasio untuk menurunkan kadar logam besi, aluminium, dan zink = Potential of bifidobacterium bifidum and lactobacillus acidophilus probiotics at various ratios for reducing the level of iron, aluminum, and zinc metals. Bachelor thesis, Universitas Pelita Harapan.

Aurelia, Zefanya (2025) Pemanfaatan kacang tunggak (vigna unguiculata l.) dalam pembuatan frozen dessert = The utilization of cowpea bean (vigna unguiculata l.) in the making of frozen dessert. Bachelor thesis, Universitas Pelita Harapan.

F

Felicita, Clarissa (2025) Pemanfaatan tepung kecambah kacang tunggak dalam pembuatan roti tawar berbasis tepung mocaf dengan variasi konsentrasi konjac gum = Utilization of germinated cowpea flour in the making of mocaf-based white bread with variations in konjac gum concentration. Bachelor thesis, Universitas Pelita Harapan.

G

Gabriella, Livia (2025) Aplikasi kopigmentasi dan enkapsulasi untuk meningkatkan kestabilan pigmen buah naga merah pada aplikasi produk hard candy = Application of copigmentation and encapsulation to enhance the stability of red dragon fruit pigments in hard candy products. Bachelor thesis, Universitas Pelita Harapan.

Gunawan, Evelyn Chen (2025) Aplikasi kultur starter kering khamir dan bakteri dalam proses fermentasi biji kakao = Application of yeast and bacteria dry starter culture in cocoa beans fermentation process. Bachelor thesis, Universitas Pelita Harapan.

Gunawan, Nindia (2025) Substitusi parsial tepung terigu dengan tepung umbi ganyong (canna edulis ker gawl.) termodifikasi heat moisture treatment dalam pembuatan roti tawar = Partial substitution of wheat flour with heat moisture treatment modified canna flour (canna edulis ker gawl) in pan bread making. Bachelor thesis, Universitas Pelita Harapan.

H

Heldi, Adriel Reinhart (2025) Potensi penggunaan metode kopigmentasi dan enkapsulasi untuk meningkatkan kestabilan pigmen buah naga merah dalam aplikasinya pada permen gummy = Potential use of copigmentation and encapsulation methods to improve the stability of red dragon fruit pigments in its application in gummy candies. Bachelor thesis, Universitas Pelita Harapan.

J

Juliana, Venus (2025) Wine rendah alkohol berbasis buah anggur (vitis vinifera l.) lokal dan impor dengan variasi metode dan penambahan gula = Low-alcohol wine based on local and imported grapes (vitis vinifera l.) with methods and sugar addition variations. Bachelor thesis, Universitas Pelita Harapan.

K

Khu, Vanessa Callista (2025) Aplikasi heat moisture treatment (hmt) pada tepung sukun (artocarpus altilis f.) dalam formulasi kue cubit dengan penambahan gula rendah kalori = Utilization of heat moisture treatment (hmt) on breadfruit flour (artocarpus altilis f.) in the formulation of kue cubit with addition of low-calorie sugar. Bachelor thesis, Universitas Pelita Harapan.

Kristianto, Juliawan (2025) Susbtitusi tepung terigu dengan jenis tepung ganyong sebagai rasio bahan pengisi pada nugget tempe = Substitution wheat flour with type of canna flour as a filler ratio to tempe nugget. Bachelor thesis, Universitas Pelita Harapan.

N

Nugraha, Tamara Alice (2025) Karakteristik sorbet kombinasi jambu biji merah (psidium guajava l.) dan stroberi (fragaria x ananassa) dengan jenis penstabil dan pemanis berbeda = Characteristics of red guava (psidium guajava l.) and strawberry (fragaria x ananassa) combination sorbet with different types of stabilizers and sweeteners. Bachelor thesis, Universitas Pelita Harapan.

Nurmalela, Indiani Pratma (2025) Application of saccharomyces cerevisiae, lactobacillus fermentum, and acetobacter pasteurianus dry starter cultures in cacao bean fermentation. Bachelor thesis, Universitas Pelita Harapan.

S

Stephanus, Kesya Christyanti (2025) Potensi metode kopigmentasi dan enkapsulasi untuk meningkatkan kestabilan ekstrak buah naga merah terhadap suhu dan ph serta pengaruh jenis pelarut terhadap efek kestabilannya = Potential of copigmentation and encapsulation methods to enhance the stability of red dragon fruit extract against temperature and ph and effect of solvent type on its stability. Bachelor thesis, Universitas Pelita Harapan.

Surjadi, Kezia Gabriela (2025) Pengembangan snack bar berbasis mocaf dan kacang hijau menggunakan selai kacang tanah dengan variasi konsentrasi gula aren dan metode pemanggangan = Development of mocaf and mung bean based snack bars using peanut butter with variations of palm sugar and baking methods. Bachelor thesis, Universitas Pelita Harapan.

Surya, Laura Christviena (2025) Substitusi parsial tepung terigu dengan tepung umbi gadung (dioscorea hispida d.) termodifikasi heat moisture treatment dalam pembuatan roti tawar = Partial substitution of wheat flour using gadung tuber (dioscorea hispida d.) flour modified with heat moisture treatment in the making of pan bread. Bachelor thesis, Universitas Pelita Harapan.

T

Tan, Jedediah (2025) Pemanfaatan pisang kepok dalam pembuatan banana bread berbahan dasar tepung mocaf dengan variasi konsentrasi xanthan gum = Utilization of kepok banana in the making of mocaf-based banana bread with variations in xanthan gum concentration. Bachelor thesis, Universitas Pelita Harapan.

Tan, Natashia Verliony (2025) Optimasi metode perendaman buah pare (momordica charantia l.) menggunakan response surface methodology = Optimization of soaking method in bitter gourd (momordica charantia l.) using response surface methodology. Bachelor thesis, Universitas Pelita Harapan.

Todia, Nadine Eschete (2025) Pemanfaatan probiotik bifidobacterium bifidum dan lactobacillus plantarum dalam mereduksi logam kromium, merkuri, dan timbal secara in vitro = Utilization of probiotics bifidobacterium bifidum and lactobacillus plantarum in reducing chromium, mercury, and lead levels in vitro. Bachelor thesis, Universitas Pelita Harapan.