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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 155 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.

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