Items where Division is "Ilmu dan Teknologi Pangan" and Year is 2025

AGUNG, TAKBIR (2025) Studi Pembuatan Brownies Berbasis Tepung Ubi Jalar Ungu (Ipomoea batatas) Dengan Substitusi Tepung Pisang Kepok (Musa paradisiaca) = Study Of Making Brownies Based On Purple Sweet Potato Flour (Ipomoea batatas) With Substitution Of Kepok Banana Flour (Musa paradisiaca). Skripsi thesis, Universitas Hasanuddin.

AINANI, ANDI FADIAH (2025) Fabrikasi Dan Karakterisasi Film Biodegradable Bilayer Berbasis Pektin-Kitosan: Integrasi Asam Galat Sebagai Agen Antimikroba = Fabrication And Characterization Of Pectin-Chitosan Based Bilayer Biodegradable Films: Integration Of Gallic Acid As An Antimicrobial Agent. Thesis thesis, Universitas Hasanuddin.

AKIL, AKSA WIRYADINATA (2025) Uji Aktivitas Antibakteri, Antidiabetes, dan Toksisitas secara In Vitro serta Karakteristik Gugus Fungsi Hidrolisat Protein Ikan Bandeng (Chanos chanos) =Antibacterial, Antidiabetic, and Toxicity Activity Test and Characteristics of Function Groups of Milkfish Protein Hydrolysates (Chanos chanos). Skripsi thesis, Universitas Hasanuddin.

ANUGRAH, SARTIKA JULIA (2025) Fraksinasi MCT dan LCT Virgin Coconut Oil dengan Metode Sentrifugasi Terhadap Pengaruh Suhu, Kecepatan, dan Lama Pengadukan = Investigated The Fractionation of MCT and LCT From Virgin Coconut Oil Using Centrifugation Method, Examining The Effects of Temperature, Speed, and Stirring Time. Skripsi thesis, Universitas Hasanuddin.

ARHAM, MUHAMMAD FUAD (2025) Karakteristik Snack Bar Formulasi Tepung Kacang Merah (Vigna angularis) Substitusi Tepung Kulit Buah Naga (Hylocereus sp.) = Characteristics of Snack Bar Formulation of Red Bean Flour (Vigna angularis) Substituted with Dragon Fruit Peel Flour (Hylocereus sp.). Skripsi thesis, Universitas Hasanuddin.

AULIAH, NURUL (2025) Pengaruh Penambahan Tepung Bit Merah (Beta vulgaricus L.) Pada Tepung Terigu dan Perlakuan Waktu Fermentasi Terhadap Mutu Roti Manis = The Effect of Red Beetroot (Beta vulgaricus L.) Flour Addition to Wheat Flour and Fermentation Time Treatment on the Quality of Sweet Bread. Skripsi thesis, Universitas Hasanuddin.

Amalia, Reski (2025) APLIKASI PENAMBAHAN KAPPA KARAGENAN SEBAGAI FAT REPLACER DAN PUREE BUAH KURMA (Phoenix dactylifera L.) SEBAGAI PEMANIS DALAM PEMBUATAN ES KRIM RENDAH LEMAK DAN GULA BERBASIS SARI KEDELAI (Glycine max). Skripsi thesis, Universitas Hasanuddin.

Gabriel, Bangaran (2025) Karakterisasi Sifat Fisikokimia Nugget Ikan Bandeng (Chanos chanos) Dengan Penambahan Wortel (Daucus carota L). Skripsi thesis, Universitas Hasanuddin Makassar.

HUDA, ANNI NURUL (2025) PROFIL KEMASAN PRIMER BERBASIS PEKTIN KULIT BUAH DENGEN (Dillenia Serrata ) DAN MINYAK IKAN LEMURU (Sardinella longiceps) = PRIMARY PACKAGING PROFILE BASED ON DENGEN FRUIT SKIN PECTIN (Dillenia Serrata) AND LEMURU FISH OIL (Sardinella longiceps). Thesis thesis, Universitas Hasanuddin.

Haliza, Nur (2025) KARAKTERISTIK SIFAT OPTIKAL DAN MORFOLOGI EDIBLE FILM SODIUM ALGINAT, GUM ARABIC DAN GLUTEN DENGAN PENAMBAHAN GLISEROL DAN SORBITOL = CHARACERISTICS OF OPTICAL PROPERTIES AND MORPHOLOGY OF EDIBLE FILM FROM SODIUM ALGINATE, GUM ARABIC AND GLUTEN WITH THE ADDITION OF GLYCEROL AND SORBITOL. Skripsi thesis, Universitas Hasanuddin.

KARURUKAN, EMERENSIA (2025) Pengaruh Fermentasi terhadap Karakteristik Fisikokimia dan Antioksidan Minuman Fungsional dari Buah Naga (Hylocereus polyrhizus) = The Effect of Fermentation on the Physicochemical Characteristics and Antioxidants of Functional Drink from Dragon Fruit (Hylocereus polyrhizus). Skripsi thesis, Universitas Hasanuddin.

KEYI, VEA ARMAELLA TYANDRA (2025) DIVERSIFIKASI PRODUK PERMEN TIPIS MINYAK JAHE MERAH (Zingiber officinale var. Rubrum) DENGAN VARIASI KONSENTRASI TEPUNG PATI JAGUNG = DIVERSIFICATION OF RED GINGER (ZINGIBER OFFICINALE VAR. RUBRUM) OIL THIN CANDY PRODUCTS WITH VARIED CONCENTRATIONS OF MAIZE FLOUR. Skripsi thesis, Universitas Hasanuddin.

LIPUKASIH, A. BW. ALIFFATIHAH (2025) PERBANDINGAN KUALITAS MUTU FISIK DAN KIMIA BIJI KOPI ROBUSTA DARI DESA SUPPIRANG KABUPATEN PINRANG YANG DIOLAH DENGAN METODE DRY PROCESS, SEMI WASH, DAN FULL WASH = COMPARISON OF PHYSICAL AND CHEMICAL QUALITY OF ROBUSTA COFFEE BEANS FROM SUPPIRANG VILLAGE PINRANG REGENCY THAT PROCESSED BY DRY PROCESS, SEMI WASH, AND FULL WASH METHODS. Skripsi thesis, Universitas Hasanuddin.

NAULIA, MAURA RAHMAH TAHTA (2025) Optimalisasi Proses Degumming pada Crude Palm Oil (Elais Guinensiss) menggunakan asam sitrat dan asam fosfat = OPTIMIZATION OF DEGUMMING PROCESS ON CRUDE PALM OIL (Elaeis Guineensis) USING CITRIC ACID AND PHOSPHORIC ACID. Skripsi thesis, Universitas Hasanuddin.

NUR, MELIANA (2025) Pengaruh Perbandingan Tepung Kacang Merah (Phaseolus Vulgaris) Dan Tepung Pisang Kepok (Musa Paradisiaca) Serta Penambahan Tepung Daun Pandan (Pandanus Amaryllifolius) Terhadap Mutu Cookies = The Efect Of The Ratio Of Red Bean Flour (Phaseolus Vulgaris) And Kepok Banana Flour (Musa Paradisiaca) And The Addition Of Pandan Leaf Flour (Pandanus Amaryllifolius) On The Quality Of Cookies. Skripsi thesis, UNIVERSITAS HASANUDDIN MAKASSAR.

NURALIFKA, MUHAMMAD LUTHFI (2025) Studi Pembuatan Sari Jagung Kuning Manis (Zea mays) Dengan Susu Sapi Murni Dalam Produk Es Krim = Study Of Manufacturing Sweet Yellow Corn Juice (Zea mays) With Pure Milk in Ice Cream Product. Skripsi thesis, Universitas Hasanuddin.

PASILONG, TRIVENA PATRICIA BONGGA (2025) ANALISIS SENYAWA FLAVOR PADA DEFECT BIJI KOPI ROBUSTA (Coffea canephora L) DENGAN VALIDASI PADA KOPI ASALAN DAN FINE ROBUSTA = ANALYSIS OF FLAVOR COMPOUNDS IN DEFECTIVE ROBUSTA COFFEE BEANS (Coffea canephora L) WITH VALIDATION OF RAW COFFEE AND FINE ROBUSTA. Skripsi thesis, Universitas Hasanuddin.

Rahman, Rahmasari (2025) KARAKTERISTIK FISIK, KIMIA DAN SENSORI COKELAT KLEPON SEBAGAI INOVASI PRODUK COKELAT PUTIH (WHITE CHOCOLATE) = PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF KLEPON CHOCOLATE AS AN INNOVATIVE WHITE CHOCOLATE PRODUCT. Skripsi thesis, Universitas Hasanuddin.

SAPITRI, NOR FAIZA (2025) Peningkatan Notes Cita Rasa Biji Kopi Arabika (Coffea arabica L.) Dengan Metode Infus Sari Buah = Enhancement of Flavor Notes in Arabica Coffee Beans (Coffea arabica L.) Using the Fruit Juice Infusion Method. Skripsi thesis, Universitas Hasanuddin.

SARI, NOVITA (2025) Karakterisasi Fisikokimia Black Garlic (Allium Sativum L.) Dengan Menggunakan Metode Pemanasan Oven dan Rice Cooker = Physicochemical Characterization of Black Garlic (Allium sativum L.) Using Oven and Rice Cooker Heating Methods. Skripsi thesis, Universitas Hasanuddin.

SOFYAN, MUHAMMAD FAKHRIZQY (2025) Produksi Maltodekstrin dari Pati Batang Nanas Menggunakan Enzim Alpha Amilase dari Mikroba Lokal (Aspergillus awamori KT-11) = Maltodextrin Production from Pineapple Stem Starch Using Alpha Amylase Enzyme from Local Microbes (Aspergillus awamori KT-11). Thesis thesis, Universitas Hasanuddin.

SUDIRMAN, FIRDA DIAN (2025) FORMULASI TEPUNG PREMIX COOKIES LAKTASI BERBAHAN DASAR TEPUNG JAGUNG (Zea mays L.) DENGAN VARIASI PENAMBAHAN TEPUNG DAUN KATUK (Sauropus androgynus L.) DAN TEPUNG KACANG HIJAU (Vigna radiata L.) = FORMULATION OF PREMIX FLOUR LACTATION COOKIES MADE FROM CORN FLOUR (Zea mays L.) WITH VARIATIONS IN THE ADDITION OF SWEET GOOSEBERRY LEAF FLOUR (Sauropus androgynus L.) AND MUNG BEAN FLOUR (Vigna radiata L.). Skripsi thesis, Universitas Hasanuddin.

SUHASNAENI, SITI SYALSA (2025) Karakteristik Fisikokimia Kue Tradisional Barongko Berbahan Dasar Pisang Kepok (Musa paradisiaca L.) dan Ubi Jalar Ungu (Ipomoea batatas L.) Sebagai Inovasi Pangan = Physicochemical Characteristics Of Traditional Barongko Cake Made From Banana Kepok (Musa paradisiaca L.) And Purple Sweet Potato (Ipomoea batatas L.) As Food Innovation. Skripsi thesis, Universitas Hasanuddin.

SURYA, NEVA (2025) FORMULASI PENYEDAP RASA ALAMI DALAM BENTUK CAIR BERBAHAN DASAR TOMAT (Solanum lycopersicum L.) DENGAN PENAMBAHAN HIDROLISAT IKAN TERI (Stolephorus sp.) = NATURAL FLAVORING FORMULATION IN LIQUID FORM MADE FROM TOMATO (Solanum lycopersicum L.) WITH THE ADDITION OF ANCHOVY HYDROLYSATE (Stolephorus sp.). Skripsi thesis, Universitas Hasanuddin.

YUNERI, DIAN RAHMAT (2025) Optimasi Atribut Sensori Minuman Fungsional Berbasis Kulit Ari Biji Kakao (Cocoa Bean Shell) dengan Variasi Teknik Penyeduhan = Optimization of Sensory Attributes in Cocoa Bean Shell-Based Functional Beverages Using Different Brewing Techniques. Thesis thesis, UNIVERSITAS HASANUDDIN MAKASSAR.