Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
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
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

Published : 35 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Journal of Saintech Transfer

 1 
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (591.408 KB) | DOI: 10.32734/jst.v1i1.237

Abstract

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

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.
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