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All Journal Jurnal Hortikultura Indonesia (JHI) Journal of Food and Pharmaceutical Science Jurnal Rekayasa Pangan dan Pertanian Indonesian Journal of Agricultural Research Journal of Saintech Transfer Journal of Food and Pharmaceutical Sciences

Era Yusraini

Program Studi Ilmu Dan Teknologi Pangan Fakultas Pertanian USU

Author-ID : 3067070

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Social Sciences Veterinary Other

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IbM of Small Medium Enterprise of Coconut Milk and Liquid Smoke from Coconut Shells Yusraini, Era; Halimatuddahliana; Gea, Saharman
Journal of Saintech Transfer Vol. 1 No. 1 (2018): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Community service activities funded by BPPTN 2017 has been implemented with one of the partners, who was a small entrepreneur of coconut milk and liquid smoke from coconut shells, held from August to November 2017. Partnership of community service was Mr. Budi Darmanto, who has has his business for 9 years in Medan. The problems facing by the partner were: marketing of the coconut milk was still through the agent, resulting in the low selling price because the cost must be cut off for agent commission. In addition, liquid smoke product from coconut shells still contained impurity (Tar), classified as grade 3, causing the demand and its selling price became low. Solutions to the problems were 1) opening or enlarging the new commercial market for coconut milk, by assisting them in the handling of halal permits to the MUI of North Sumatra Province and made marketing advertisements through the website; 2) Providing a grant of liquid smoke distillation apparatus, making standard operational procedures (SOPs) to reduce impurities as well as increasing the grade of liquid smoke, to increase the selling price, and also analyzing the quality of distillated liquid smoke. The opening of commercial market of coconut milk and increasing grade of liquid smoke is expected to increase the partner’s income and expand his own business.

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

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.

Pengaruh Penyimpanan dengan Atmosfer Terkendali terhadap Mutu Buah Rambutan ‘Binjai’ Elisa Julianti; , Ridwansyah; Era Yusraini; Ismed Suhaidi
Jurnal Hortikultura Indonesia Vol. 4 No. 2 (2013): Jurnal Hortikultura Indonesia
Publisher : Indonesian Society for Horticulture / Department of Agronomy and Horticulture

ABSTRACTThe objective of the research was to determine optimum O2 and CO2 concentration for rambutan Binjai storage at 10 0C. Changes in quality, weight loss, moisture content, total soluble solid, total sugar, titratable acidity, vitamin C, red value of skin color, hardness and sensory characteristics in rambutan var.Binjai fruits held for 20 days at 10 0C in air or controlled atmosphere (1-3% O2 2-4% CO2; 1-3% O2 5- 7% CO2;1-3% O2 8-10% CO2,;4-6% O22-4% CO2; 4-6% O2 5-7% CO2; and 4-6% O2 8-10% CO2) were evaluated. Various atmosphere had significantly different effects on weight lost, total sugar, total souble solid, titrata ble acidity, red value of color, hardness and sensory value (taste, color, and flavor) of rambutan ‘ Binjai’ fruits in 10 0C of storage. The best quality of rambutan ‘Binjai’ fruits was found at controlled atmosphere of 4-6% O2 : 2- 4% CO2 for up to 20 days of storage at 100C.Key words : carbon dioxide, controlled atmosphere storage, oxygen, rambutan ‘Binjai’,ABSTRAKPenelitian ini bertujuan mendapatkan konsentrasi optimum O2 dan CO2 untuk penyimpanan rambutan „Binjai‟. Perubahan mutu buah rambutan „Binjai‟ yang disimpan dengan sistem atmosfer terkendali ( controlled atmosphere storage) pada suhu 10 0C selama 20 hari dievaluasi. Kondisi atmosfer ruang penyimpanan terdiri dari 7 taraf perlakuan yaitu: 1-3% O2 2-4% CO2,; 1-3% O2 5-7% CO2; 1-3% O2 8- 10% CO2; 4-6% O2 2-4% CO2; 4-6% O2 5- 7% CO2; 4-6% O2 8-10% CO2 dan penyimpanan pada udara normal sebagai kontrol. Pengamatan dilakukan setiap 5 hari sekali selama 20 hari terhadap perubahan mutu buah rambutan meliputi susut berat, kadar air, total padatan terlarut, total gula, total asam tertitrasi, vitamin C, nilai warna merah dari kulit buah (nilai a dengan chromameter), kekerasan buah dan karakteristik sensori. Hasil penelitian menunjukkan kondisi atmosfer ruang penyimpanan yang dapat mempertahankan mutu buah rambutan „Binjai‟ selama 20 hari adalah 4-6% O2; 2- 4% CO2 pada suhu 10 0C.Kata kunci: karbon dioksida, oksigen, penyimpanan atmosfer terkendali, rambutan „Binjai‟

The Effect of Addition of Pridot Leaf Extract and Juice of Red Watermelon Albedo on Carbonated Coconut Drink of Blood Glucose Levels of Mice Cindy Puteri Utami Barus; Elisa Julianti; Era Yusraini
Journal of Food and Pharmaceutical Sciences Vol 7, No 1 (2019): J. Food Pharm. Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.706

In this study, the effect of addition of pirdot leaf extract and juice of red watermelon albedo oncarbonated coconut drink of blood glucose levels was done by giving samples orally to mice. This study used 30white male wistar mice, which were divided into 6 treatment groups that containing 5 mice in each group i.e:normal untreated mice given with aquades (negative control), diabetic untreated mice given with aquades(positive control), normal mice treated with 0.6 mL per 27 g bw per day of carbonated coconut drink, diabeticmice treated with 0.6 ml per 27 g bw per day of carbonated coconut drink, normal mice treated with 0.6 mL per27 g bw per day of commercial soda, and diabetes mice treated with 0.6 mL per 27 g bw per day of commercialsoda. The treatment was carried out for 14 days and observations made on blood glucose levels and body weightof mice. The results showed that giving of carbonated coconut drink by adding pirdot leaf extract and juice ofred watermelon albedo had a highly significant effect on blood glucose levels of mice. The effect washypoglycemic effect, which can reduce blood glucose levels on the diabetes group about 6,536%, while on thenon-diabetic group about 3,316%. However, the giving of commercial soda provides a hyperglycemic effect thatincreased blood glucose levels about 19,787% on the diabetic group, while on the non-diabetic group about12,750%. In addition, giving of carbonated coconut drink by adding pirdot leaf extract and juice of redwatermelon albedo had a highly significant effect on the body weight of mice. The effect was weight gain on thediabetes group about 4,171%, while on non-diabetics about 2,564%. However, giving commercial soda had aweight loss effect about 33,750% on the diabetic group, while on the non-diabetic group about 6,884%.

Storage of TamarilloiIn Active Packaging Using Oxygen, Carbondioxide, Moisture, and Ethylene Scavengers Joncer Naibaho; Elisa Julianti; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 3 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (671.821 KB)

Utilization of modified atmosphere packaging actively or passively can extend the shelf life of fruits. Research has been carried out using completely randomized factorial design with two factors. The first factor was the method of packaging namely active packaging with oxygen scavenger, oxygen and carbondioxide scavengers, oxygen and water vapor scavengers, ethylene scavenger, oxygen, carbon dioxide, water vapor and ethylene scavengers, passive packaging, and no packaging as a control. The second factor was storage time namely stored 1, 2, 3, and 4 weeks. Parameters measured were carbondioxide levels, moisture content, weight reduction, vitamin C content, hardness, total soluble solid, total acid content, color scores and organoleptic of color, flavour and texture. The results showed that the method of packaging had a highly significant effect on all parameters except vitamin C content. Storage time had affected all parameters. Treatment interaction had highly significant effect on moisture content, weight reduction, hardness, total soluble solid, and total acid. Tamarillo fruits packed in active modified atmosphere packaging with oxygen and moisture scavengers (P3) was the best treatment as compared to other types of modified atmosphere packaging for 4 weeks of storage. Keywords: Tamarillo, Active Packaging, Scavenger, Storage

The Making of Cinnamon Leaf Flavored Crisp Nia Rizki Paramida; Terip Karo-Karo; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (304.749 KB)

The aim of this research was to find the effect of the proportion of cinnamon leaf and the mixture of rice flour with tapioca on the quality of cinnamon leaf flavored crisp. This research was using completely randomized design with two factors, i.e. : the proportion of cinnamon leaf (D) : (0%, 2%, 4%, 6% and 8%) and the mixture of rice flour and tapioca (T) : (50%:50%, 62,5%:37,5%, 75%:25% and 87,5%:12,5%). Parameters analyzed were moisture content, ash content, fiber content, fat content, organoleptic values of color, flavor, taste and crispiness. The results showed that the proportion of cinnamon leaf had highly significant effect on moisture content, ash content, fiber content, fat content, color, flavor, taste and crispiness. The mixture of rice flour and tapioca had highly significant effect on moisture content, ash content, fiber content, fat content, flavor and crispiness. Interactions of the two factors had highly significant effect on moisture content, ash content, fiber content, fat content, flavor, taste and crispiness. The proportion of cinnamon leaf of 4% and the mixture of rice flour and tapioca of (62,5%:37,5%) produced the best quality of cinnamon leaf flavored crisp. . Key words : Cinnamon leaf flavored crisp, rice flour, tapioca

The effect of Concentration of Milk Powder and Gelatine on the Quality of Purple Sweet Potato Extract Probiotic Drink Nurliana Manurung; Sentosa Ginting; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (321.138 KB)

The aim of this research was to find the effect of Concentration of Milk Powder and Gelatine on the Quality of Purple Sweet Potato Extract Probiotic Drink. This study was conducted to determine the concentration of milk powder and gelatine to manufacture probiotic drink from extract of purple sweet potato, and to introduce the products of purple sweet potato extract. The research was conducted in Oktober-Desember 2012 in the Laboratory of Food Technology, Faculty of Agriculture, USU, Medan, used a completely randomized design with two factors : the concentration of milk powder (5%, 7%, 9% and 11%) and the concentration of gelatine (0,3%, 0,4%, 0,5% and 0,6%). The parameters analyzed were total lactic acid, total soluble solid, pH, total microbe, protein content, the value of the color score, the value of viscosity score, and organoleptic values of color, aroma and flavor. The results showed that the concentration of milk powder had highly significant effect on total lactic acid, total soluble solid, pH, total microbe, protein content, the value of the color score, the value of viscosity score, and organoleptic values of color, aroma and flavor. The concentration of gelatine had significant effect on the pH and had highly significant effect on protein content and the value of viscosity score. The interaction of the two factors had highly significant effect on protein content and had significant effect on the value of viscosity score. The concentration of milk powder of 11% and concentration gelatine of 0,5% produced the best quality of purple sweet potato extract probiotic drink. . Key words : Gelatine, Milk Powder, Probiotic Drink, Purple Sweet Potato Extract

The Effect of Ratio of Oyster Mushroom and Tapioca with Addition Egg White on The Quality of Oyster Mushroomballs. Septian Ruri; Terip Karo-Karo; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 1 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (393.286 KB)

The aim of this research was to find the effect of ratio of oyster mushroom and tapioca with the addition of egg white on the quality of oyster mushroom meatballs. This research was using completely randomized design with two factors, i.e. : the mixture of oyster mushroom and tapioca (T) : (90% : 10%, 80% : 20%, 70% : 30%, and 60% : 40%) and the percentage of egg white (P) : (15%, 12%, 9%, and 6%). Parameters analyzed were moisture content, ash content, protein content, crude fiber content, the flavor scores and texture scores, hedonic value of the color, smell, taste, and texture. The results showed that the ratio of oyster mushroom and tapioca had highly significant effect on moisture content, ash content, protein content, crude fiber content, the flavor scores and texture scores, hedonic value of the color, smell, taste, and texture. The percentage of egg white had highly significant effect on moisture content, protein content, flavor scores and texture scores, hedonic value of the smell, taste, and texture. Interactions of the two factors had highly significant effect on moisture content and texture scores. Ratio of oyster mushroom and tapioca 80% : 20% and the percentage of 12% egg white produced the best quality of oyster mushroom meatballs and more preferably. Keywords : Egg white, mushroomballs, oyster mushroom, tapioca

The Effect of Concentration of Pectin and Carrageenan on The Quality of Ginger Jelly Candy Wirda Juwita P; Herla Rusmarilin; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 2 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (349.432 KB)

The research was conducted to find the effect of concentration of pectin and carrageenan on the quality of ginger jelly candy. This research was using completely randomized design with two factors i.e.: concentration of pectin (P): 0.8%, 0.9%, 1.0%, 1.1% and concentration of carrageenan (K): 2%, 3%, 4%. The parameters analyzed were moisture content, total acid, total soluble solid, crude fiber content, ash content, scores of colour and texture, and hedonic colour, taste, and texture. The results showed that the concentration of pectin had highly significant effect on moisture content, total acid, total soluble solid, crude fiber content, ash content, scores of colour and texture, and hedonic colour, taste, and texture. The concentration of carrageenan had highly significant effect on moisture content, total acid, total soluble solid, crude fiber content, ash content, scores of colour and texture, and hedonic taste and texture, and had significant effect on the hedonic colour. The interaction between concentration pectin and carrageenan had highly significant effect on score of texture and hedonic taste, and had significant effect on moisture content, crude fiber content, and score of colour. The best concentration of pectin and carrageenan had been viewed through the hedonic of the product. The concentration of pectin of 1.0% and carrageenan of 3% had a better outcome on the quality of ginger jelly candy. Key words: Concentration of carrageenan, concentration of pectin, ginger jelly candy

Influence Ratio of Pineapple with Papaya and Arabic Gum Concentration on The Quality of Fruit Leather Mei Sya Putri Lubis; Rona J Nainggolan; Era Yusraini
Jurnal Rekayasa Pangan dan Pertanian Vol 2, No 3 (2014): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (166.029 KB)

The aim of this research was to find the effect of ratio pineapple with papaya pulps and several arabic gum concentration on the quality of pineapple and papaya of mixture fruit leather. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e. :ratio of pineapple with papaya pulps (P) : (65% : 35% ; 60% : 40% ; 55% : 45% ; 50% : 50%) and arabic gum concentration (K): (0,6%, 0,8%, 1% and 1,2%). Parameters analyzed were moisture content, ash content, vitamin C content, curb fiber content, total soluble solid, total acid, pH, score organoleptic values of colour, taste and texture and hedonic organoleptic values of colour, taste, flavour and texture. The results showed that ratio pineapple with papaya pulps provide highly significant effect on moisture content, ash content, vitamin C content, curb fiber content, total soluble solid, total acid, pH, score organoleptic values of colour, taste and texture, and hedonic organoleptic values of colour, flavor, taste and texture. Arabic gum concentration had highly significant effect on moisture content, vitamin C content, curb fiber content, total soluble solid, total acid, score organoleptic values of colour, taste and texture, and hedonic organoleptic values of texture. Interactions of the two factors had highly significant effect on moisture content, and had no significant effect on ash content, vitamin C content, curb fiber content, total solubility solid, total acid, pH, score organoleptic values of colour, taste and texture, and hedonic organoleptic values of colour, flavor, taste and texture. The ratio of pineapple with papaya pulps of (50% : 50%) and arabic gum concentration of (1,2%) produced the best quality of fruit leather and more acceptable. Keywords : Arabic gum, Fruit leather, Papaya, Pineapple.

Co-Authors , Ridwansyah Adhitya Feraldo Aprilia S.K.Y. Simamora Azhar Husni Cindy Puteri Utami Barus Cokro H Harianja Daniel Daniel Dessy Wiriani Efanny Dinny Simarmata Eka Putri Harianto Eka Wardhana Elisa Julianti Elisa Julianti Elisa Julianti Elisa Julianti Elisa Julianti Elisa Julianti Fachry Wirathama, Syahrinal Anggi Daulay Halimatuddahliana Gloria Febrine Valentin Herla Rusmarilin Herla Rusmarilin Herla Rusmarilin Herla Rusmarilin Herla Rusmarilin Humaira Arifah Zahra Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Ismed Suhaidi Joncer Naibaho Julianti, Elisa Juni Ario Juwita Tiarma Khatarina Lubis Khuman Marion Nainggolan Lusiana Munthe Lydia Puspita Sari Pardede Mei Sya Putri Lubis Misye A. Lumbangaol Naibaho, Charolyne Antonia Nehemia Paul Munthe Nia Rizki Paramida Nurliana Manurung Ridhani Agustia Ridwansyah Ridwansyah Rodiyanti Rodiyanti Rona J Nainggolan Rona J. Nainggolan Rona J. Nainggolan Saharman Gea Sentosa Ginting Sentosa Ginting Sentosa Ginting Sentosa Ginting Septian Ruri Sinaga, Hotnida Siregar, Putri Aminah Terip Karo-Karo Whitney Jovanka Utami Wirda Juwita P Yolanda Maria Selina Tarigan Yosafat Marolop A.S. Zulkifli Lubis Zulkifli Lubis

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