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Journal : Journal of Saintech Transfer

Utilization of Technology in Donuts Business Hutabarat, Nauas Domu Marihot Romauli; Ambarita, Himsar; Sinamo, Karina Nola
Journal of Saintech Transfer Vol. 2 No. 2 (2019): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (214.785 KB) | DOI: 10.32734/jst.v2i2.3692

Abstract

One of the purpose of community service activities is to help partner to find solutions for the problems on running their businesses. Partner was found lack of knowledge for the basic principles of food safety, which the daily donuts production’s tools are very simple and with conditions that are not safe on food processing, not familiar with online marketing and the lack of utilization of the remaining egg whites from the donuts production. The methods that used in this activity are an approach to partner, designing and making equipment to assist the production process such as proofing cabinet and deep fryer machine, providing knowledge about how importance of hygiene and sanitation of tools in producing food, training of baking egg white-based sponge cake and training of making instagram. With those activities, it expected to grow the understanding and knowledge of partner so they can compete with other businesses running in the same field.
Improving the skills of IKBI Women's Group Helvetia Plantation PTPN II through hydroponic vegetable food diversification training Sinamo, Karina Nola
Journal of Saintech Transfer Vol. 8 No. 1 (2025): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v8i1.17310

Abstract

The service partner is a group of women in Ikatan Keluarga Besar Istri (IKBI) PTPN II Helvetia Plantation. Partner has previously succeeded in cultivating vegetables hydroponically, starting from the seeding stage to harvesting in the greenhouse of the Helvetia Plantation. However, the harvested vegetables have not yet undergone further processing. Therefore, this community service aimed to provide education and training on processing hydroponic vegetables into other food products. The method of community service activity was the practice of food processing from hydroponic vegetables by actively involving partner. The service team conducted training on the diversification of hydroponic vegetable food products into spinach chips, water spinach stick crackers, and bok choy’s small martabak. The service team also provided training on packaging and labeling of food products produced to improve the appearance of the products so that they look more attractive, maintaining product safety from contamination, and providing product information. The results obtained after the training activity from 20 participants were that 85% (17 participants) understood how to make these food products and 75% (15 participants) were interested in practicing it independently at home. The partner also carried out an organoleptic test of the three food products as panelists and found that the partner liked the color, aroma, taste, and texture of the food products.