Publications Ir. Terip Karo-karo, Ms | Faculty of Agriculture Universitas Sumatera Utara

Ir. Terip Karo-karo, MS

Employee ID Number

196001271986011002

National Lecturer Registration Number

0027016002

Study Program

Program Studi S1 Ilmu dan Teknologi Pangan

Field Of Knowledge

Food Process Engineering

Positions

Associate Professor

Research Media

Contacts:

E-mail

terip@usu.ac.id, teripkaro@yahoo.co.id

Office Address

USU Faculty of Agriculture

Curriculum Vitae file_download

Publications

Other Publications

National Publications

Papaya Peel Extract and Citric Acid Addition on the Quality of Guava Jelly

NAUAS DOMU MARIHOT ROMAULI , TERIP KARO KARO

Pengaruh Jenis Kemasan Terhadap Karakteristik Fisikokimia Dan Sensori Kopi Arabika Gayo Dengan Metode Pengolahan Semi Basah

HOTNIDA SINAGA , TERIP KARO KARO

The Utilization of Extracting Machine Technology at the Red Ginger Instant Business in Kwala Bekala Urban Village

TERIP KARO KARO

Pengaruh Jenis Kemasan Terhadap Karakteristik Fisikokimia Dan Sensori Kopi Arabika Gayo Dengan Metode Pengolahan Semi Basah

TERIP KARO KARO

Determination of the Best Quality of Sappan Bark Kombucha Drink Based on Its Sensory Characteristic

KARINA NOLA SINAMO , SENTOSA GINTING , TERIP KARO KARO

Determination of the Best Quality of Sappan Bark Kombucha Drink Based on Its Sensory Characteristic

TERIP KARO KARO

KARAKTERISTIK SENSORI BERAS DAN NASI ANALOG DARI TEPUNG UBI KAYU TERMODIFIKASI, TEPUNG JAGUNG DAN PATI SAGU (Sensory Characteristics of Analog Rice And Cook Analog Rice fromÃ‚Â …

TERIP KARO KARO

Pengaruh Perbandingan Tepung Biji Nangka dengan Terigu dan Penambahan Bubur Daging Buah Nangka terhadap Mutu Crackers (The Effect of Ratio of Jackfruit Seed Flour with Wheat Flour and Addition of Jackfruit Puree on Crackers Quality

TERIP KARO KARO , ERA YUSRAINI

Karakteristik Kimia Parsial Nira pada Beberapa Interval Waktu Pengambilan dengan Variasi Lama Pelayuan dari Batang Pohon Kelapa Sawit (Elaeis guineensis jacq) yang Ditumbangkan

TERIP KARO KARO , ERA YUSRAINI

The Effect of Edible Coating Based on Starch of Cassava Pell on The Quality and Shelf Life of Guava fruits at Room Temperature (Pengaruh edible coating berbasis pati kulit ubi kayu terhadap kualitas dan umur simpan buah jambu biji merah pada suhu kamar)

TERIP KARO KARO , ERA YUSRAINI

The Effect of Ratio of Oyster Mushroom and Tapioca with Addition Egg White on The Quality of Oyster Mushroomballs (Pengaruh perbandingan jamur tiram dan tapioka dengan penambahan putih telur terhadap mutu bakso jamur tiram)

ERA YUSRAINI , TERIP KARO KARO

Studi pembuatan rempeyek bercita rasa daun kayu manis (The Making of Cinnamon Leaf Flavored Crisp)

ERA YUSRAINI , TERIP KARO KARO

International Publications

Functional and Rheological Characteristics of Flour from 3 Varieties of Orange Sweet Potato

TERIP KARO KARO , ELISA JULIANTI , LUTHFIYAH NABILAH

Process of making muffin from modified sweet potato flour made from sustainable raw material based Indonesian local resources

MIMI NURMINAH , TERIP KARO KARO

Effect of various packaging on the quality of Gayo arabica coffee processed using full-washed method

HOTNIDA SINAGA , TERIP KARO KARO , ADRIAN HILMAN , MIMI NURMINAH

Effect of various packaging on the quality of Gayo arabica coffee processed using full-washed method

TERIP KARO KARO , HOTNIDA SINAGA , ADRIAN HILMAN , MIMI NURMINAH

Characteristic infused water of butterfly pea (Clitoria ternatea Linn) with the addition of traditional spice andaliman (Zanthoxylum acanthopodium DC) based on sustainable local resources

TERIP KARO KARO , MIMI NURMINAH

Characteristic infused water of butterfly pea (Clitoria ternatea Linn) with the addition of traditional spice andaliman (Zanthoxylum acanthopodium DC) based on sustainable local resources

MIMI NURMINAH , TERIP KARO KARO

Sensory characteristics of sweet bread from the flour of minor tubers fermented with fungi and bacteria as flour composite flour

TERIP KARO KARO

Physicochemical and sensory characteristics of egg roll from composite flour (mocaf, breadfruit flour, orange sweet potato flour, breadfruit starch, and orange sweet potato starch)

TERIP KARO KARO

Physicochemical characteristics of donuts from composite flour (modified sukun, sweet poultry, mocaf, saga seeds)

TERIP KARO KARO

The Use of Konjac Flour as Gelatin Substitusion in Making Panna Cotta

TERIP KARO KARO , HOTNIDA SINAGA

Effect of ratio of oyster mushroom with straw mushroom and the type of filling flour on the quality of natural seasoning

TERIP KARO KARO , ISMED SUHAIDI

Physicochemical characteristics of food bar from composite flour (modified breadfruit, purple sweet potato, mocaf, and saga seeds)

TERIP KARO KARO

Application of heat transfer equations during unsteady-state condition to Indonesian cooked fermented soybean (Tempeh) in boiling and during cooling period

ERA YUSRAINI , TERIP KARO KARO

The effect of pre-treatment in orange-fleshed sweet potato (OFSP) flour manufacturing process on cake’s quality

ELISA JULIANTI , TERIP KARO KARO , SOPHIA AZZAHRA