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Era Yusraini

STP., M.Si.
Era Yusraini

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
Research Gate Google Scholar Sinta Scopus
Contacts:
E-mail

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

Office Address

USU Faculty of Agriculture

Curriculum Vitae file_download
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

Pengaruh Jenis dan Konsentrasi Bahan Pencegah Pencokelatan terhadap Karakteristik Fisikokimia dan Fungsional Tepung Ubi Jalar Ungu

ERA YUSRAINI , ELISA JULIANTI

Pengaruh Perbandingan Bubur Buah Nanas dengan Bubur Sayur Sawi Hijau dan Persentase Gum Arab terhadap Mutu Selai Nasa (The Effect of Ratio of Pinneaple Pulp with Green Grass Vegetables and Percentage of Arabic Gom on The Quality of “Nasa� Jam)

ERA YUSRAINI , HERLA RUSMARILIN

Pengaruh Perbandingan Bubur Mentimun dengan Bubur Brokoli dan Persentase Gum Arab terhadap Mutu Vegetable Leather (The Effect of Ratio of Cucumber Porridge With Broccoli Porridge and Percentage of Arabic Gum on The Quality of Vegetable Leather)

ERA YUSRAINI , SENTOSA GINTING

PENGARUH PERBANDINGAN TEMPE TEPUNG KACANG HIJAU DENGAN TAPIOKA SERTA PERSENTASE GUM ARAB TERHADAP MUTU PATTY WORTEL (The Effect of Ratio of Mung Bean Flour Tempe With Tapioca and Percentage of Arabic Gumon The Quality of Carrot Patty)

ERA YUSRAINI , HERLA RUSMARILIN

The Effect of Ratio of Pora-pora Fish and Tapioca Flour on The Quality of Pora-pora Fish Crackers During The Length of Storage. (Pengaruh perbandingan jumlah daging ikan pora-pora dan tepung tapioka terhadap mutu kerupuk ikan pora-pora selama penyimpanan)

ERA YUSRAINI , RONA JOHARMI NAINGGOLAN

The Effect of Carboxy Methyl Cellulose Percentage and Sugar Percentage on the Quality of Corn Jam (Pengaruh persentase carboxy methyl cellulose dan persentase gula terhadap mutu selai jagung)

ERA YUSRAINI , ZULKIFLI LUBIS

The effect of ratio of pineapple juice with katuk leaf juice and carrageenan concentration on the quality of jelly candy (Pengaruh perbandingan sari nenas dengan sari daun katuk dan konsentrasi karagenan terhadap mutu permen jelly)

ERA YUSRAINI , RONA JOHARMI NAINGGOLAN

The Effect of Concentration of Sugar and pH on the Quality of Nata de Yammy from Yam Starch Waste Liquid (Pengaruh konsentrasi gula dan ph terhadap mutu nata de yammy dari limbah cair pati bengkuang)

ERA YUSRAINI , HERLA RUSMARILIN

Study on the Making of Fermented Taro Crackers (Studi pembuatan kerupuk tape umbi talas)

ZULKIFLI LUBIS , ERA YUSRAINI

Physcochemical and Functional Characteristics of Banana and Potato Starches With Heat Moisture Treatment (HMT) and Its Effect to The Change of Physical and Sensory Characteristics of Instant Potato Starch Bihoon (Karakteristik fisikokimia dan fungsional pati pisang dan pati kentang hasil heat moisture treatment (hmt) dan pengaruhnya terhadap sifat fisik dan sensori bihun instan pati kentang)

ERA YUSRAINI , HERLA RUSMARILIN

The Characteristic of Egg Replacer from Soy Protein Isolate, Whey Protein Isolate, Corn Starch, Potato Starch, Guar Gum, and Xanthan Gum (Karakteristik egg replacer dari isolat protein kedelai, isolat protein susu, pati jagung, pati kentang, guar gum, dan xanthan gum)

ERA YUSRAINI , ELISA JULIANTI

Preparation of Corn Milk Enriched with Germinated Mung Beans and Addition of CMC as Stabilizer (Pembuatan susu jagung dengan pengayaan kacang hijau bergerminasi dan penambahan CMC sebagai penstabil)

ERA YUSRAINI , HERLA RUSMARILIN

Influence ratio of pineapple with papaya and Arabic gum concentration on the quality of fruit leather (Pengaruh perbandingan nenas dengan pepaya dan konsentrasi gum arab terhadap mutu fruit leather)

ERA YUSRAINI , RONA JOHARMI NAINGGOLAN

Pengaruh Konsentrasi Pektin dan Karagenan terhadap Mutu Permen Jely Jahe (The Effect of Concentration of Pectin and Carrageenan on The Quality of Ginger Jelly Candy)

HERLA RUSMARILIN , ERA YUSRAINI

Buah Terung Belanda dengan Kemasan Aktif Menggunakan Bahan Penjerap Oksigen, Karbondioksida, Uap Air dan Etilen

ERA YUSRAINI , ELISA JULIANTI

Karakterisasi Proses Produksi Maltodekstrin dari Pati Pisang (Musa sp) Secara Enzimatis dengan alpha-amilase

ERA YUSRAINI

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

Effect of gelatine addition and storage time on the quality of semur seasoning pasta

ERA YUSRAINI , SENTOSA GINTING

Case study of mangrove ecosystem services for tiger shrimp (Penaeus monodon) in the practical silvofishery

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

Molting mud crab (Scylla serrata) in the mangrove ecosystem service

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

Financial analysis of pidada syrup (Sonneratia caseolaris)

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

Mannan extract from palm kernel cake to control Salmonella thypimurium in broiler chickens.

MARUF TAFSIN , NEVY DIANA HANAFI , ERA YUSRAINI

Nutrition quality of extraction mannan residue from palm kernel cake on brolier chicken

NEVY DIANA HANAFI , ERA YUSRAINI , MARUF TAFSIN

Nutrition quality of extraction mannan residue from palm kernel cake on brolier chicken

EMMY KEJORA , MARUF TAFSIN , NEVY DIANA HANAFI , ERA YUSRAINI

Preparation and partial characterization of low dextrose equivalent (DE) maltodextrin from banana starch produced by enzymatic hydrolysis

ERA YUSRAINI