Article Per Year (5 Year)
p-Index From 2020 - 2025
2.459
P-Index
This Author published in this journals
All Journal Jurnal Gizi dan Pangan Peronema Forestry Science Journal Jurnal Rekayasa Pangan dan Pertanian Agrointek Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Teknologi & Industri Hasil Pertanian Riau Journal of Empowerment Agro Bali: Agricultural Journal Jurnal Pengabdian UNDIKMA Prosiding Seminar Nasional Program Pengabdian Masyarakat Jurnal Al Ulum: LPPM Universitas Al Washliyah Medan Gunung Djati Conference Series
Julianti, Elisa
Department Of Food Technology, Faculty Of Agriculture, Universitas Sumatera Utara, Medan 20152, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 29 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 29 Documents
Search

 1   2   3 
Optimasi edible film dari pati singkong dan gelatin tulang ayam dengan penambahan ekstrak andaliman Annatasya Risqa Erde; Elisa Julianti; Hotnida Sinaga
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.13580

Abstract

Biodegradable and environmentally friendly edible films can maintain product quality, replace the use of plastic packaging, and reduce the environmental pollution. This research utilized cassava starch, chicken bone gelatin, and andaliman extract as the ingredients of edible films. The aim of this research was to optimization the best edible film formulation through the physical (brightness, water vapor transmission rate, and thickness), mechanical (tensile strength and elongation), microbiology (inhibition of S. aureus and E. coli), and chemical (antioxidant) characteristics of edible film. The method used in this research was the Response Surface Methodology-Box Behnken Design (RSM-BBD) with Design Expert v.12 software. There were 3 factors used a minimum and maximum limit, namely cassava starch (2-4 %), chicken bone gelatin (2-4 %), and andaliman extract (3-6 %). The response variable optimization resulted in a new formula with a percentage of 4 % cassava starch, 3.879 % chicken bone gelatin, and 6% andaliman extract with a desirability level of 0.820.
BETA KAROTEN, VITAMIN-C DAN SIFAT ANTIOKSIDAN BUAH JENTIKAN (Baccaurea polyneura Hook.f.) ASAL SUMATERA Erika Pardede; Elisa Julianti
Gunung Djati Conference Series Vol. 18 (2023): Prosiding Seminar Nasional Biologi (SEMABIO) Tahun 2022
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (911.464 KB)

Abstract

KARAKTERISTIK TEKSTUR ROTI MANIS DARI TEPUNG, PATI, SERAT DAN PIGMEN ANTOSIANIN UBI JALAR UNGU Jasmine Aldrina Iswara; Elisa Julianti; Mimi Nurminah
Jurnal Pangan dan Agroindustri Vol. 7 No. 4 (2019)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2019.007.04.2

Abstract

The aim of this research was to determine the effect of flour, starch, fiber, and anthocyanin pigment of purple sweet potato on characterization texture of sweet bread. This research was conducting using non factorial completely randomized design with one factor of 2 controls and 6 treatment of flour comparison : starch : fiber : anthocyanin pigment of purple sweet potato. The results of the analysis of the characterization texture of sweet bread showed that the comparison of flour, starch, fiber, and anthocyanin pigment of purple sweet potato had significant effect (P<0.05) on the texture (cohesiveness) and high significant effect (P<0.01) on texture (chewiness, adhesiveness, % deformation, hardness, gumminess, and springiness). Adding more purple sweet potato to sweet bread can increase cohesiveness, adhesiveness, springiness, and gumminess and decrease %deformation. While the addition of purple sweet potato fiber which is more and more on sweet bread can increase chewiness, hardness, and gumminess.
KAJIAN PENERIMAAN PANELIS TERHADAP PRODUK COKLAT BATANGAN PENDAWA, SIBIRU-BIRU, DELI SERDANG, SUMATRA UTARA Edy Syahputra Harahap; Elisa Julianti; Syahira Addina
Jurnal Al Ulum LPPM Universitas Al Washliyah Medan Vol. 11 No. 2 (2023): Jurnal Al Ulum
Publisher : UNIVERSITAS AL WASHLIYAH (UNIVA) MEDAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47662/alulum.v11i2.546

Abstract

Kakao termasuk tanaman pangan pertanian yang memiliki produktivitas yang sangat tinggi. Indonesia termasuk penghasil dan penyuplai kebutuhan kakao terbesar dunia. Pemanfaatan tanaman pangan kakao menjadi coklat batangan sebagai wujud pengembangan produk pangan di Sumatera Utara. Selain sebagai produk pangan, coklat juga dijadikan sebagai penyedap tambahan dalam berbagai produk dan nutraseutikal. Tujuan dari penelitian untuk melihat pengaruh dari cocoa butter substitute (CBS) minyak nabati dalam memperbaiki prooduk akhir cokelat batangan pendawa. Daya terima terhadap produk coklat menggunakan panelis dari masyarakat dan juga mahasiswa. Penelitian ini menggunakan Rancangan Acak Lengkap satu faktorial dengan penambahan minyak sawit dan minyak kelapa. Jumlah penambahan minyak sawit F1 (50), F2 (55), F3 (60) serta minyak kelapa yaitu F4 (50), F5 (55), F6 (60). Dari hasil penelitian coklat batangan pendawa dengan penambahan minyak sawit dan minyak kelapa diperoleh bahwa produk coklat batangan pendawa dengan penambahan minyak kelapa lebih disukai oleh panelis pada formulasi 60%.
PELATIHAN DAN PENGOLAHAN BAWANG MERAH KHAS MEDAN Ameilia Zuliyanti Siregar; Tulus Tulus; Elisa Julianti
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 7, No 4 (2023): December
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v7i4.17646

Abstract

ABSTRAKBawang merah (Allium ascalonicum) merupakan tanaman komersial didunia yang banyak dikembangkan di daerah Cirebon, Brebes, Tegal, Pekalongan, Solo, Yogyakarta dan Medan. Bawang goreng termasuk produk olahan bawang merah yang belum banyak dikembangkan oleh mitra UD Rasifa karena cara dan waktu pengolahan cukup sulit dan lama disebabkan alat dan mesin produki masih dibuat secara manual. Pada era modern, masyarakat lebih mengutamakan hal yang praktis dengan harga terjangkau dalam produk kuliner dan olahan makanan. Masalah yang teridentifikasi pada mitra adalah pengetahuan mitra rendah dalam produksi, keterbatasan alat, keterampilan produksi, promosi dan distribusi bawang goreng belum optimal. Tim Pengabdian Pemberdayaan Berbasis Masyarakat (PBM)  LPPM USU berinisiasi dan bersinergi dengan mitra melakukan sosialisasi, FGD, pelatihan, dan mendesain alat inovasi usaha bawang goreng yang terdeteksi dengan permintaan tinggi dari masyarakat Kota Medan. Usaha Dagang (UD) Rasifa beralamat di Jalan Marelan VI, Pasar 2 Timur, Gang Perdamaian No 4, Kel Rengas Pulau, Kec. Medan Marelan yang memproduksi minyak goreng, garam dan bawang merah, memiliki potensi untuk dikembangkan dengan modal semangat wirausaha, gigih dan mau belajar untuk meningkatkan produktivitas bawang merah goreng khas Medan. Luaran dari PBM dari hasil pelatihan adalah menghasilkan produk bawang goreng berkualitas, teknologi tepat guna dan pelatihan pengolahan bawang merah agar meningkatkan pendapatan ekonomi keluarga. Kata Kunci: bawang merah; khas medan; alat iris; spinner; vacuum dryer. ABSTRACTShallot (Allium ascalonicum) is a commercial crop in the world that is widely developed in Cirebon, Brebes, Tegal, Pekalongan, Solo, Yogyakarta, and Medan. Fried shallots are processed shallot products that have not been developed much because the processing method and time are quite difficult and long because the production tools and machines are still made manually. People prioritize practical things at affordable prices in culinary and processed food products in the modern era. The problems identified with the partners were the partners' low knowledge in production, limited tools, production skills, promotion and distribution of fried shallots that were not optimal. Based Empowerment Service (BES) of The Community Research and Development Institutions (CRDI) of the University Sumatera Utara team initiated and synergized with partners to conduct outreach, FGDs, training, and design innovation tools for the fried onion business which were detected with high demand from the people of Medan City. Rasifa's Trading Business (UD) is located at Jalan Marelan VI, Pasar 2 Timur, Peace Alley No. 4, Kel Rengas Pulau, Kec. Medan Marelan produces cooking oil, salt, and shallots, which can be developed with the capital of an entrepreneurial spirit, persistence, and willingness to learn to increase the productivity of Medan's typical fried shallots. The output of BES is to produce quality fried onion products, appropriate technology, and training produce of shallot for increase family economic income. Keywords: shallots; typical Medan; slicer; spinner; vacuum dryer.
Briquettes manufacturing: mechanisation of briquette productions at SME santan coco Saharman Gea; Diana Alemin Barus Diana; Elisa Julianti Elisa; Aditia Warman Aditia
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 2 (2019): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (569.885 KB) | DOI: 10.32734/abdimastalenta.v4i2.3547

Abstract

The fabrication of briquettes is required to be introduced extensively to society in order to provide additional economic value for charcoal crafters to increase their income. The SME Santan Coco as partnership enterprise of community service under supervising of Universitas Sumatera Utara has been producing briquettes since 2018 resulted from waste of coconut milk production. However, the methodology of producing briquettes can be considered to be insufficient. The production is started by the addition of charcoal powder with adhesives compounds which is followed manual stirring. The moulding process involves by using a lever utilizing body-weight, which produces two briquettes. The charcoal powder is obtained by manually crushing the charcoal, so that its granular size is not uniform. The briquette production is very slow due to the equipment used produces two briquettes. On the other hand, the preparation of raw materials into the moulding equipment requires longer time, as well as removing the ready-to-use briquette from the mould. The prepared mixture must be printed immediately, so that the adhesive is not dried. The final product fabricated by the partner shows that the granular sizes are different which affects the density parameters, productions volume accounted for 50 kg per day. Therefore, a mechanism of briquette production is proposed and introduced to the partner, which involves from charcoal breaking, mixing and molding briquettes. A charcoal crusher uses a hammer mill system with 12 eyes, equipped with a filter. The mixing of adhesive substances utilizes a ribbon blade mixing system, while the briquette printing is designed with a screw system. After being implemented, a very significant increase in production up to 500 kg of wet briquettes per day with higher density and more uniform as well as neater granular size has been obtained.
Quality of Chicken Sausage during Storage with Addition of Andaliman Fruit Powder Elisa Julianti; Zulkifli Lubis; Adrian Hilman
Jurnal Gizi dan Pangan Vol. 18 No. Supp.1 (2023)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jgp.2023.18.Supp.1.67-69

Abstract

The study aimed to evaluate the impact of Andaliman Fruit Powder (AFP) concentrations ranging from 0.5 to 1.5% on the quality of chicken sausages over a 4-week storage period. The result showed that a higher concentration of AFP had a significant (p<0.05) increase in total phenolics and total flavonoids, while the total microbes and free fatty acid content decreased. There were no significant differences (p>0.05) observed in the protein content, pH, texture, and panelists' acceptance of color, aroma, and taste in comparison with the control. The incorporation of 1.5% AFP can be applied to maintain the quality of chicken sausage during storage at 10°C.
Antioxidant Activity, Ascorbic Acid, and Beta Carotene of Sumatran Red Tampoi (Baccaurea costulata) and Rambai (Baccaurea motleyana) Fruits Erika Pardede; Elisa Julianti; Ferlist Rio Siahaan; Claudia Virani Harefa
Agro Bali : Agricultural Journal Vol 7, No 3 (2024)
Publisher : Universitas Panji Sakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37637/ab.v7i3.1980

Abstract

This study evaluated the antioxidant activity, ascorbic acid, and beta-carotene levels in two underutilized species of  Sumatran Baccaurea Lour. The fruit of red tampoi or Baccaurea costulata (Miq.) Műll. Arg is orange, while rambai or Baccaurea motleyana (Műll. Arg) Műll. Arg has a pale-yellow color with an “a” value of 29.22±0.51 and 2.67±0.58, respectively, measured with a hand chromameter. The half-maximum inhibitory concentration (IC50) of the free radical scavenging activities of both fruits was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging method. The IC50 of B. costulata (51.63±3.42 µg/g) indicated that its fruit juice has a strong antioxidant property, while B. motleyana (76.95±1.28 µg/g) has a moderately antioxidant characteristic.  A high antioxidant activity of B. costulata was followed by a high amount of ascorbic acid (55.86±1.73 mg/100g) and beta carotene (150.77±2.16 μg/g), in comparison to those of B. motleyana, which has a lower amount of ascorbic acid (37.30±2.34 mg/100g) and beta carotene (25.36±1.37 μg/g). It was also found that there was a moderate correlation between scavenging capacities (expressed as the reciprocal of the calculated IC50 value), a strong positive correlation with beta-carotene (r2 = 0.90), and a moderately positive correlation with ascorbic acid (r2 = 0.77). It can be concluded that both Baccaurea fruits are nutritious foods due to their high ascorbic acid and beta-carotene content, and they also possess high antioxidant properties. Both ascorbic acid and beta-carotene contributed significantly to the antioxidant activity.
Pelatihan Packaging Teh Herbal dari Bahan Alam Desa Namo Sialang Kabupaten Langkat Sumatera Utara Elisa Julianti; Julaili Irni; Ameilia Zuliyanti; Ridwanti Batubara; Laura Juita Pinem; Bayu Pratomo
Jurnal Pengabdian UNDIKMA Vol. 5 No. 1 (2024): February
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v5i1.9937

Abstract

This community service program aims to increase the knowledge and skills of Women in Namo Sialang Village, packaging herbal tea products produced by processing natural ingredients like rose, tawar and sembur (made from special spices and herbs from the community). The method for implementing this service used participatory training with activities including socialization and assistance with product packaging. The number of participants involved was 20, consisting of a Women Group named "NandeTa". The evaluation instrument used in this activity was a questionnaire, which was analyzed descriptively. The results of the service showed that there had been an increase in the knowledge and skills of "NandeTa" in packaging the herbal tea that had been produced. Apart from that, "NandeTa" also became aware that packaging was one attraction that stimulates consumer buying interest, especially in tourist areas.
Co-Authors Aditia Warman Adrian Hilman Ameilia Zuliyanti Ameilia Zuliyanti Siregar Annatasya Risqa Erde Aprilia Simamora Bayu Pratomo Bosvin Abdalla Tambunan Claudia Virani Harefa Dessy Wiriani Diana Alemin Barus Diana Edy Syahputra Harahap Era Yusraini Erika Pardede Fachry Wirathama, Syahrinal Anggi Daulay Halimatuddahliana Fathia Rahmadini Ferlist Rio Siahaan Forianus Waruwu Hotnida Sinaga Iman Ginting Ismed Suhaidi Jasmine Aldrina Iswara Jhonny Simatupang Julaili Irni Juni Ario Linda Masniary Lubis Mimi Nurminah Mimi Nurminah Mimi Nurminah Nora Adriana Nova Sarifah Dewi Nursya Sitorus Pinem, Laura Juita Princen Rumahorbo Putri Ika Irwan Retni Kustiah Mardi Ati Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwansyah Ridwanti Batubara Ridwanti Batubara Ridwanti Batubara Riska Amelia Rona J Nainggolan Saharman Gea Sentosa Ginting Shahila Putri Ridhyanty Simatupang, Jhonny Syahira Addina Terip Karo-Karo Tulus Tulus Zulkifli Lubis Zulkifli Lubis Zulkifli Lubis Zulkifli Lubis