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Journal of Saintech Transfer
Published by Universitas Sumatera Utara
ISSN : 26212560     EISSN : 26214830     DOI : -
Core Subject : Education, Agriculture,
Agriculture, Biological Sciences & Forestry Other
The aim of Journal of Saintech Transfer (JST) is to provide a peer-reviewed and open access references for multidisciplinary studies in science and technology transfer, entrepreneurship, and innovation. The scope cover various activities in dissemination or transfer of science and technology, specifically addressing issues on innovative applications, development of new technologies and efficient solutions that relate to community problems.
Arjuna Subject : -
Articles 158 Documents
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Empowerment of cake SMEs in Laras Village through profit optimization Maulida Yanti; Mardiningsih; Putri Khairiah Nasution; Enita Dewi Br Tarigan
Journal of Saintech Transfer Vol. 8 No. 2 (2025): Publication in Press
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v8i2.19774

Abstract

In a village, called Laras, there is a small business (SME) that produces wet and dry cookies, marketed on a small scale. The problems faced by the SMEs include the lack of a strategic and easily accessible stall for the public, as well as minimal product promotion being conducted. Several important indicators in optimizing product sales results can be achieved through packaging design, shelf availability, and effective marketing. To address these issues, the Community Service Team provided a workshop to enhance skills related to the making of packaging label and marketing techniques. The abdimas team also provided an attractive shelving unit as a place to display the cakes to facilitate sales and make them visible to the surrounding community. In the end, a paired t-test was used to measure the benefits of the service provided. Based on the questionnaire data, the t-test statistic value obtained is |-65.21| = 65.21 > t-table value 1.699, hence it can be concluded that there was an improvement outcome after the service was conducted.
Education and socialization of fast food negative impacts in preventing dysmenorrhea on adult women at Prof. Dr. Chairuddin P. Lubis Hospital, Medan, North Sumatra community Wongso, Venessa; Maya Savira; Eka Roina Megawati; Dedi Ardinata; Milahayati Daulay; Nuraiza Meutia; Yetty Machrina; Selly Azmeila
Journal of Saintech Transfer Vol. 8 No. 2 (2025): Publication in Press
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v8i2.20121

Abstract

Dysmenorrhea is a burden on women's health in the world due to its high prevalence. Dysmenorrhea is often associated with several risk factors, one of which is eating habits. The consumption of fast food, which has become a habit of people in the era of globalization, is reported to affect the incidence and intensity of dysmenorrhea. This Community Service aims to socialize the composition and nutritional value of healthy food, the composition and nutritional value of fast food, dysmenorrhea and how it affects daily life as well as the effect of excessive consumption of fast food on dysmenorrhea in the community which was carried out at Prof. Dr. Chairuddin P. Lubis Hospital, Medan, North Sumatra. This community service activity consists of two stages, namely providing education in the form of posters containing material and questions and answers or discussions on related health topics, then handing over the material to the community to be able to practice the knowledge gained so that people's knowledge increases and can be applied to daily life, with the hope that in the future dysmenorrhea disorders caused by excessive fast food intake which causes limitations In carrying out daily activities can be avoided and no longer become one of the largest contributors to health problems in the world and no longer a burden to women's health in the world.
Healthy and wholesome food education for students of Sekolah Indonesia Kuala Lumpur at the Community Learning Center, Sentul Pasar, Kuala Lumpur Rohadi
Journal of Saintech Transfer Vol. 8 No. 2 (2025): Publication in Press
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v8i2.21817

Abstract

The knowledge of children at the community learning center (CLC) in the Kg Chubadak Hilir area, Sentul Pasar, Kuala Lumpur, Malaysia which is under the guidance of Sekolah Indonesia Kuala Lumpur (SIKL) about healthy and nutritious food is still lacking, so it needs to be improved. Therefore, it is important to convey material related to healthy and nutritious food for elementary school age. CLC Sentul students are children aged 6-12 years from Indonesian migrant workers in Malaysia who do not have access to formal education in Malaysia. Community service was carried out on Monday (5/5/2025) at the CLC location, attended by 17 students, the material was delivered while telling stories, visual explanations, games, and video demonstrations, students were engaged in understanding the importance of consuming safe and healthy food. The purpose of international service at CLC SIKL is to increase students' knowledge of healthy and nutritious food and individual health to support student growth and development. The program was conducted in collaboration with SIKL and effectively increased students’ knowledge and awareness of healthy food, as indicated by the rise in active participation from only 1-2 students out of 17 (≈5.9-11.8%) before the session to 5-6 students (≈29.4-35.3%) after the session, reflecting an approximate increase of 24%. Feedback showed enthusiasm for healthy and wholesome food containing various nutrients from various food sources and how to recognize healthy food. This initiative highlights the effectiveness of early healthy food education in nurturing food-conscious choosing and consuming food, supporting Sustainable Development Goals (SDGs) for zero hunger and good health and well being.
Technical Guidance on Making Meatballs Using Chicken Meat as the Basic Ingredient to Improve Students' Business Skills Hafid, Harapin; Kimestri, Asma Bio; Ananda, Siti Hadrayanti
Journal of Saintech Transfer Vol. 8 No. 2 (2025): Publication in Press
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v8i2.22172

Abstract

As agents of change, community are required to acquire extensive knowledge and skills during their studies. The development of these skills should ideally be gained through practical activities during the academic process; however, this is often hindered by the lack of adequate facilities and infrastructure for practical training. This results in community not fully mastering the required skills. This science and technology application activity aims to strengthen the skills of animal science community through training in the production of meatball using chicken meat as the main ingredient. The activity was conducted at the Animal Science Department of the Faculty of Agriculture, Halu Oleo University. The methods used in the activity were as follows: (1) lectures and discussions on the potential and prospects of the bakso agroindustry and agribusiness, (2) demonstrations and guidance on meatball production, and (3) motivation for entrepreneurial spirit development. The results of the activity showed that the training materials presented received positive and satisfactory responses from the participants, as such activities had never been conducted before. Generally, the participants expressed interest in adopting the material on making baksos using chicken meat as the main ingredient. It was concluded that the target audience, consisting of animal science community, were enthusiastic and active in the technical guidance activities for meatball production. Overall, the training participants expressed a desire to engage in entrepreneurship by producing meatballs made from chicken meat.
Palm-based business development at Al Hidayah Islamic Boarding School in Sei Mencirim Village, Kutalimbaru Sub-District, Deli Serdang District Julianti, Elisa; Fathoni, R.B. Moh. Ibrahim; Irmansyah, T.; Setiawan, Muhammad; Sari, Intan Mustika; Salsabilla, Afflia Putri
Journal of Saintech Transfer Vol. 8 No. 2 (2025): Publication in Press
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v8i2.23362

Abstract

educational institution that offers free education to its students. Its operational funding is supported by a business unit that processes palm sap into molded palm sugar, liquid palm sugar, palm sugar crystals, and other palm-based products such as candied palm fruit. However, the production methods used are still traditional and depend on simple tools, which often lead to variations in product quality. This community service program was designed to enhance productivity and improve the quality of palm sap products through the introduction of modern processing technology. The program consisted of seven phases: socialization, preparation of tools and materials, training, provision of equipment and technology, technology implementation, mentoring and evaluation, and ensuring sustainability. Participants included pesantren leaders, teachers, and students. The technologies introduced such as sap cooking machines, drying ovens, and sieving equipment—significantly improved efficiency. The sap cooking machine reduced processing time to about 2 hours, compared to the traditional 4–6 hours. The resulting molded, liquid, and crystal palm sugar products exhibited better and more consistent quality. Participants have also gained the necessary knowledge and skills to apply these innovations independently.
Training on the production of instant rhizome-based beverages for inmates of The Class II Women’s Correctional Facility in Malang Saputri, Anggi
Journal of Saintech Transfer Vol. 8 No. 2 (2025): Publication in Press
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v8i2.19767

Abstract

The Class IIA Malang Women’s Correctional Facility is one of the women’s prisons in East Java Province that experiences overcrowded housing conditions. Nevertheless, various rehabilitation programs continue to be implemented to enhance the self-reliance of inmates, one of which is skills training in the field of food processing. This community service activity aimed to improve the knowledge and skills of inmates in producing instant beverages made from rhizomes as an effort to strengthen their economic independence after release. The methods employed included the delivery of material on the potential of rhizomes as raw materials for instant beverages, as well as hands-on training in product processing. The results of the activity indicated an improvement in the inmates’ skills in processing rhizomes into instant beverage products with market value. These skills are expected to serve as capital for inmates to develop independent businesses and obtain additional sources of income after leaving the correctional facility. Thus, this activity contributes to enhancing human resource capacity and supporting the social and economic reintegration of inmates.
Awareness of clean and healthy lifestyles among Amanah Kahmi Playground students' parents and staff. Rusdiana, Rusdiana
Journal of Saintech Transfer Vol. 8 No. 2 (2025): Publication in Press
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v8i2.19852

Abstract

This activity provides education about clean and healthy living behavior to parents of students and teaching staff at the Amanah Kahmi Playground is one of the Community Service activities facilitated by the Universitas Sumatera Utara Community Service Institute unit, where this activity also wants to know the level of knowledge of parents of students in implementing healthy and clean living starting from home so that at school and also in the environment outside the home the child can apply clean and healthy living behavior. A clean and healthy lifestyle is the best solution as an early anticipation of the prevention of various transmissions of various diseases both from bacteria and viral transmission. The method used is a descriptive qualitative approach with techniques for providing counseling by giving questionnaires before counseling takes place. Researchers tabulated the results of the collected questionnaires and then collected data by scoring the questionnaires. The results of the questionnaires collected showed that the parents of students who filled out the questionnaire with a score of 9-8 were 4 people, with 7-6 were 14 people, filling out the questionnaire with a score of 5-4 were 8 people, so we can conclude that the level of knowledge of parents of students at  Amanah Kahmi Playground is a moderate level of knowledge and with the education that has been provided should be able to increase knowledge and understanding of the function of clean and healthy living so that the application of these behaviors has been based from home.
Increasing halal value chain awareness: training for food and beverage entrepreneurs Pratiwi, Heni; Fitri, Lucky Enggrani; Aprizal, Yusuf Zaini; Pratama, Aditya; Roihan, Muhammad
Journal of Saintech Transfer Vol. 8 No. 2 (2025): Publication in Press
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v8i2.23772

Abstract

The Mandatory Halal October 2024 (WHO) Campaign is a strategic initiative implemented by the Halal Product Guarantee Agency (BPJPH) of the Ministry of Religious Affairs to accelerate Indonesia’s ambition to become a global halal center. This program supports the enforcement of mandatory halal certification regulations, covering food and beverage products, raw materials and additives, as well as slaughter products and services. Mendalo Indah Village, which hosts Jambi University, has approximately 19.5% of its population engaged in trading and entrepreneurial activities, particularly in the food and beverage sector, where halal certification remains limited. This community-based program aimed to improve awareness, readiness, and institutional support for halal certification among local Micro, Small, and Medium Enterprises (MSMEs). The program identified 25 MSMEs ready for halal certification and strengthened collaboration among government agencies, academic institutions, and business actors to support the implementation of the Mandatory Halal policy. Assistance in the Halal Product Process (PPH) was provided to facilitate applications for free halal certification in line with WHO targets. Key outputs included a Cooperation/License Agreement, enabling partners to sustainably utilize the program to support halal certification for food and beverage MSMEs. The initiative enhanced MSME empowerment and complemented previous support programs such as Business Identification Number (NIB) and Home Industry Food Permit (PIRT) facilitation, while local media publications supported broader dissemination of the WHO campaign.

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