Era Yusraini, Stp., M.si. | Faculty of Agriculture Universitas Sumatera Utara

Era Yusraini, STP., M.Si.

Employee ID Number

197601232008122001

National Lecturer Registration Number

0023017612

Study Program

Program Studi S1 Ilmu dan Teknologi Pangan

Field Of Knowledge

Food Process Engineering

Positions

Assistant Professor - Lower

Research Media

Contacts:

E-mail

era.yusraini@usu.ac.id, e.yusraini@gmail.com

Office Address

USU Faculty of Agriculture

Curriculum Vitae file_download

Profile

Era Yusraini, S.T.P., M.Si., was born in Medan on January 23, 1976. She is a Food Technology lecturer at Universitas Sumatera Utara. She completed her last education at the master's level in Food Science at Bogor Agricultural University (IPB) in 2007.

Publications

Other Publications

National Publications

The Effect of Manalagi Apple Peel Addition on the Quality of Celery Herbal Tea

PUTRI AMINAH HARUM SARI SIREGAR , CHAROLYNE ANTONIA NAIBAHO , ERA YUSRAINI , HOTNIDA SINAGA

Pengujian Efek Hipokolesterolemia Minuman Rebusan Daun Salam yang Mengandung Ekstrak Kayu Manis secara In-vivo pada Tikus Percobaan (Testing The Hypocholesterol Effects of Drink of Boiled Bay Leaf Stew Containing Cinnamon Extract In-Vivo in Experimentals Rats)

ERA YUSRAINI , ELISA JULIANTI

Pengaruh Perbandingan Sari Buah Nanas dengan Sari Wortel selama Penyimpanan terhadap Mutu Fruit Tea (The Effect of Ratio of Pineapple Juice and Carrot Juice During Storage on Quality of Fruit Tea)

HERLA RUSMARILIN , ERA YUSRAINI

The Effect of Addition of Pridot Leaf Extract and Juice of Red Watermelon Albedo on Carbonated Coconut Drink of Blood Glucose Levels of Mice

ERA YUSRAINI , ELISA JULIANTI

Uji Aktivitas Antioksidan pada Perbandingan Ekstrak Buncis (Phaseolus vulgaris l.) Ekstrak dan Daun Pandan Wangi (Pandanus amaryllifolius Roxb.) menggunakan metode frap (ferric reducing antioxidant power) (Analysis of Antidiabetic Activity in of Ratio of Bean (Phaseolus vulgaris l.) and Pandan Leaf (Pandanus amaryllifolius Roxb.) Extract Using FRAP (Ferric Reducing Antioxidant Power) Method)

ERA YUSRAINI , HERLA RUSMARILIN

International Publications

Ohmic Heating for Sustainable Bakery Production: Advancing Quality and Efficiency by Raw Material Pretreatment, Dough Fermentation, and Baking

ERA YUSRAINI

Roles of ohmic heating to achieve sustainable development goals in the food industry: From reduced energy consumption and resource optimization to innovative production pathways with reduced carbon footprint

ERA YUSRAINI

Sensory attributes and in vitro digestibility of dessert (cendol) made from potato and banana starch with addition of carrageenan as texture builder

SENTOSA GINTING , ERA YUSRAINI

Financial approach of jeruju (Acanthus ilicifolius) crackers

ERA YUSRAINI , LOLLIE AGUSTINA P , INDRA LESMANA. S.PI M.SI , MOHAMMAD BASYUNI

Utilization of purple sweet potato as a partial substitute glutinous rice flour in the ombus-ombus cake from North Tapanuli traditional food

ERA YUSRAINI , HOTNIDA SINAGA

Researches

Other Researches

Community Services

Peningkatan Nilai Tambah Komoditi Bawang Putih melalui Pengolahan Menjadi Produk Pangan untuk Memenuhi Pasar Dalam Negeri dan Ekspor Dalam Upaya Mencapai Ketahanan Pangan dan Kesejahteraan Petani

Humbang Hasundutan. MIMI NURMINAH , HOTNIDA SINAGA , ERA YUSRAINI . 2021

IbM Industri Kecil Keripik Pisang dan Petani Pisang Tradisional

. ERA YUSRAINI , DR LISNAWITA SP, MSI . 2012

Intellectual Property Rights

Other Intellectual Property Rights

Proses Pembuatan Kue Kering Lidah Kucing Berbahan Campuran Tepung Mocaf (Manihot esculenta), Tepung Talas (Colocasia esculenta ), dan Tepung Ubi Jalar Kuning (Ipomoea Batatas)

MIMI NURMINAH , ERA YUSRAINI

Produk Makanan Kue Ombus-Ombus

HOTNIDA SINAGA , ERA YUSRAINI

Courses Taught

No data available