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All Journal Jurnal Gizi dan Pangan Jurnal AGROTEKNOLOGI Agrointek Jurnal Sains dan Teknologi Pangan BIOLINK (Jurnal Biologi Lingkungan, Industri, Kesehatan) Jurnal Ilmiah Universitas Batanghari Jambi Jurnal Penelitian Pendidikan IPA (JPPIPA) AGRITEKNO, Jurnal Teknologi Pertanian Journal of Saintech Transfer Jurnal Mutu Pangan : Indonesian Journal of Food Quality Agro Bali: Agricultural Journal Jurnal Pengabdian UNDIKMA Eduvest - Journal of Universal Studies Kajian Pendidikan Dasar (KAPEDAS) The International Journal of Tropical Veterinary and Biomedical Research Jurnal Agripet Animal Production
Elisa Julianti
Program Studi Ilmu Dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan
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Journal : Journal of Saintech Transfer

 1 
The Diversification of Local Tuber Products for The Result of Gluten-Free Bakery Products Julianti, Elisa; Ridwansyah, Ridwansyah; Yusraini, Era; Karo-Karo, Terip
Journal of Saintech Transfer Vol. 1 No. 1 (2018): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (239.046 KB) | DOI: 10.32734/jst.v1i1.248

Abstract

Bakery products such as bread, cake and cookies that currently exist in the market are generally made of wheat flour. Some individuals would suffer from allergy in consuming the consumption products that contain gluten which is found in wheat flour.The purpose of this activity is to produce bakery products such as bread, cake and cookies that are gluten free by using local tuber ingredients, i.e. cassava and sweet potatoes. The activity was started with processing cassavas, sweet potatotes, orange sweet potatoes to be powder which then was processed to be various types of bakery products. The variants of products that are marketed are as many as 31 types, consisting of 28 types of bakery products such as cakes and cookies, and 3 types of wet cake products. The types of bakery products that were sold was brownies, muffin, sponge cake, cookies and snacks with various variants such as steamed, baked, flavors addition of coffee, chocolate and mocha. The bakery products are gluten-free so that they are safe to be consumed by people who are allergic to gluten. The wet cake products that were marketed were risoles, pastels and doughnuts. However, this type of cake is still wheat flour substitute product as much as 20%. This activity may support the national food security program.
Palm-based business development at Al Hidayah Islamic Boarding School in Sei Mencirim Village, Kutalimbaru Sub-District, Deli Serdang District Julianti, Elisa; Fathoni, R.B. Moh. Ibrahim; Irmansyah, T.; Setiawan, Muhammad; Sari, Intan Mustika; Salsabilla, Afflia Putri
Journal of Saintech Transfer Vol. 8 No. 2 (2025): Publication in Press
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v8i2.23362

Abstract

educational institution that offers free education to its students. Its operational funding is supported by a business unit that processes palm sap into molded palm sugar, liquid palm sugar, palm sugar crystals, and other palm-based products such as candied palm fruit. However, the production methods used are still traditional and depend on simple tools, which often lead to variations in product quality. This community service program was designed to enhance productivity and improve the quality of palm sap products through the introduction of modern processing technology. The program consisted of seven phases: socialization, preparation of tools and materials, training, provision of equipment and technology, technology implementation, mentoring and evaluation, and ensuring sustainability. Participants included pesantren leaders, teachers, and students. The technologies introduced such as sap cooking machines, drying ovens, and sieving equipment—significantly improved efficiency. The sap cooking machine reduced processing time to about 2 hours, compared to the traditional 4–6 hours. The resulting molded, liquid, and crystal palm sugar products exhibited better and more consistent quality. Participants have also gained the necessary knowledge and skills to apply these innovations independently.
Co-Authors Abdul Muktadir, Abdul Achmad Sadeli Ade Trisna Ari, Ari Andani Nasution Era Yusraini Erika Pardede Erman Munir Faisal Faisal FARAH FAHMA Fathoni, R.B. Moh. Ibrahim Hanafi, Nevy Diana Harefa, Claudia Virani Herla Rusmarilin Hilman, Adrian Intan Sari, Febby Irni, Julaili Jenny Elisabeth Khaswar Syamsu Kwanariesta, Jessica Lubis, Siti Basyariah Putri Lumiar, Gusik Mimi Nurminah Muhammad Setiawan Muhammad Usman, Muhammad Nasution, Indah S Pinem, Laura Juita Pratomo, Bayu Prof. Dr. Ir Albiner Siagian M.Si Putra, Desriwan Angga Ridwansyah Ridwansyah Ridwanti Batubara Romauli, Nauas D M Romauli, Nauas Domu Marihot Salsabilla, Afflia Putri Sari, Intan Mustika Siahaan, Ferlist Rio Sirindon, Madhumita Sobur, Sobur Syahputri, Gusti Ananda T. Irmansyah Tafsin, Ma’ruf Tafsin, Makruf Terip Karo-Karo Titi Candra Sunarti Utami, Yulisa Widi Winarni, Endang Zendrato, Desti Prestasi Zuliyanti, Ameilia Zulkifli Lubis