Community service aims to provide a comprehensive understanding for the housewife group in Gunungjati Sub-District around Kendari City Market regarding the management of healthy food and livestock products. This activity is expected to provide knowledge and skills related to fresh meat and its processing to obtain food diversification, increase nutritional value, longer shelf life, and added economic value. The method used was training and direct demonstration related to fresh, preserved, and rotten meat as well as the processing of nuggets and sausage. Various meats can be used to make nuggets and sausages such as chicken, beef and buffalo meat. Training materials were related to the importance of consuming fresh meat, the importance of choosing uncontaminated meat with preservatives, and processed livestock products in the form of nuggets and sausages with benefits for human health and can be a source of family income. This activity has a positive impact to make people creative with meat-based ingredients and motivates them to create a business field. The types of meat that have been used for the development of sausage and nugget products are beef, rejected chicken meat and broiler chicken meat
{"title":"Application of Meat Post-Harvest Technology By The Housewife Group In Kendari City","authors":"P. Patriani","doi":"10.32734/jst.v5i2.9786","DOIUrl":"https://doi.org/10.32734/jst.v5i2.9786","url":null,"abstract":"Community service aims to provide a comprehensive understanding for the housewife group in Gunungjati Sub-District around Kendari City Market regarding the management of healthy food and livestock products. This activity is expected to provide knowledge and skills related to fresh meat and its processing to obtain food diversification, increase nutritional value, longer shelf life, and added economic value. The method used was training and direct demonstration related to fresh, preserved, and rotten meat as well as the processing of nuggets and sausage. Various meats can be used to make nuggets and sausages such as chicken, beef and buffalo meat. Training materials were related to the importance of consuming fresh meat, the importance of choosing uncontaminated meat with preservatives, and processed livestock products in the form of nuggets and sausages with benefits for human health and can be a source of family income. This activity has a positive impact to make people creative with meat-based ingredients and motivates them to create a business field. The types of meat that have been used for the development of sausage and nugget products are beef, rejected chicken meat and broiler chicken meat","PeriodicalId":17104,"journal":{"name":"Journal of Saintech Transfer","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76046308","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The problem of malnutrition that has received much attention recently is the problem of chronic nutrition in the form of stunting. One of the factors that cause stunting in toddlers is food intake. The provision of supplementary food containing complete nutrition can be used as an effort to prevent stunting in children. This community service was carried out in Bangun Rejo Village, Tanjung Morawa District, Deli Serdang Regency with the target community being the PKK Cadre group and mothers with stunting children. The purpose of this community service activity is to convey information about stunting children and how to prevent it, as well as train the target community to utilize and process food ingredients such as white oyster mushrooms, taro flour, catfish, rebon shrimp and lemuru fish into nuggets as a snack for children. stunting. The results of community service activities showed an increase in the participants' knowledge about stunting and how to prevent it, as well as skills to make catfish, rebon shrimp, lemuru fish, and oyster mushroom nuggets as snacks for stunted children.
{"title":"The Knowledge Enhancement of Stunted Children’s Parentals Through Training on Processing Additional Foods with White Oyster Mushroom, Taro Flour, and Fish Raw Materials","authors":"Tiar lince Bakara, Rumida, Ginta Siahaan","doi":"10.32734/jst.v5i2.11064","DOIUrl":"https://doi.org/10.32734/jst.v5i2.11064","url":null,"abstract":"The problem of malnutrition that has received much attention recently is the problem of chronic nutrition in the form of stunting. One of the factors that cause stunting in toddlers is food intake. The provision of supplementary food containing complete nutrition can be used as an effort to prevent stunting in children. This community service was carried out in Bangun Rejo Village, Tanjung Morawa District, Deli Serdang Regency with the target community being the PKK Cadre group and mothers with stunting children. The purpose of this community service activity is to convey information about stunting children and how to prevent it, as well as train the target community to utilize and process food ingredients such as white oyster mushrooms, taro flour, catfish, rebon shrimp and lemuru fish into nuggets as a snack for children. stunting. The results of community service activities showed an increase in the participants' knowledge about stunting and how to prevent it, as well as skills to make catfish, rebon shrimp, lemuru fish, and oyster mushroom nuggets as snacks for stunted children.","PeriodicalId":17104,"journal":{"name":"Journal of Saintech Transfer","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76615409","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ginta Siahaan, Mincu Manalu, Rumida, R. S. Ginting, Aprianti Manurung, Loika Sihombing, F. Farida, Ahmad RI Akmal
Increasing body immunity is very necessary after the Covid-19 pandemic. One of the efforts that can be made to increase the body's immunity is to consume functional foods with immunostimulant activity, such as processed snakehead fish products in the form of nuggets, and "parkusel" juice made from a mixture of bitter melon, dates and celery. The purpose of community service is to provide knowledge and skills to housewives and the community at the Veteran ABRI Housing Complex in Medan Estate, Deli Serdang Regency, in making functional food products in the form of snakehead fish nuggets and Perkusel juice. The community service method used is the counseling method with leafet aids and training in making snakehead fish nuggets and perkusel juice. The results of the activity showed that there was an increase in the knowledge of the community participants in community service activities about nutritious snack products that can increase body immunity by 71% in the good value category.
{"title":"Counselling and Training of Nutritional Snacks Making for Immunity Increasing During Covid 19 Pandemic","authors":"Ginta Siahaan, Mincu Manalu, Rumida, R. S. Ginting, Aprianti Manurung, Loika Sihombing, F. Farida, Ahmad RI Akmal","doi":"10.32734/jst.v5i2.11065","DOIUrl":"https://doi.org/10.32734/jst.v5i2.11065","url":null,"abstract":"Increasing body immunity is very necessary after the Covid-19 pandemic. One of the efforts that can be made to increase the body's immunity is to consume functional foods with immunostimulant activity, such as processed snakehead fish products in the form of nuggets, and \"parkusel\" juice made from a mixture of bitter melon, dates and celery. The purpose of community service is to provide knowledge and skills to housewives and the community at the Veteran ABRI Housing Complex in Medan Estate, Deli Serdang Regency, in making functional food products in the form of snakehead fish nuggets and Perkusel juice. The community service method used is the counseling method with leafet aids and training in making snakehead fish nuggets and perkusel juice. The results of the activity showed that there was an increase in the knowledge of the community participants in community service activities about nutritious snack products that can increase body immunity by 71% in the good value category.","PeriodicalId":17104,"journal":{"name":"Journal of Saintech Transfer","volume":"05 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75796531","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fish has been widely known for its usage in increasing the growth of children, due to its nutritional contents, such as protein and zinc that can accelerate the increase of children’s heights and weights in the growth period. This community service activity aims to increase fish consumption in elementary school students, especially those suffering from stunting through processing fish into nugget products. The activity carried out was in the form of training on processing fish nuggets using lemuru fish with the addition of durian seed flour to mothers with stunting children at SDN 104255 Paluh Sibaji Village, Pantai Labu District, Deli Serdang Regency. This activity then was continued by offering the students to consume nuggets of lemuru fish durian seeds flour. As a result, the nuggets were considered favorable by the students. The post test involving questions about stunting was conducted to measure the knowledge of each parent in this case. The data showed that parents had high enthusiasm in solving stunting issues due to the increase on average of post test points (8.03), which was two times higher than before (4.81). The outcome of this training was to gain new skills and knowledge to students’ mothers in decreasing stunting cases by serving affordable nutrient-rich food to their children.
{"title":"Training on Making Nugget from Lemuru Fish with the Addition of Durian Seed Flour for Stunting Students Mother","authors":"Osldia Martony, E. Irianti, Dini Lestrina","doi":"10.32734/jst.v5i1.10680","DOIUrl":"https://doi.org/10.32734/jst.v5i1.10680","url":null,"abstract":"Fish has been widely known for its usage in increasing the growth of children, due to its nutritional contents, such as protein and zinc that can accelerate the increase of children’s heights and weights in the growth period. This community service activity aims to increase fish consumption in elementary school students, especially those suffering from stunting through processing fish into nugget products. The activity carried out was in the form of training on processing fish nuggets using lemuru fish with the addition of durian seed flour to mothers with stunting children at SDN 104255 Paluh Sibaji Village, Pantai Labu District, Deli Serdang Regency. This activity then was continued by offering the students to consume nuggets of lemuru fish durian seeds flour. As a result, the nuggets were considered favorable by the students. The post test involving questions about stunting was conducted to measure the knowledge of each parent in this case. The data showed that parents had high enthusiasm in solving stunting issues due to the increase on average of post test points (8.03), which was two times higher than before (4.81). The outcome of this training was to gain new skills and knowledge to students’ mothers in decreasing stunting cases by serving affordable nutrient-rich food to their children.","PeriodicalId":17104,"journal":{"name":"Journal of Saintech Transfer","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81873751","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pempek is a food that contains a lot of protein from fish meat in the form of a homogeneous protein gel, white in color, chewy and elastic texture. Improvement of pempek production skills for people of Javanese descendants in sumber Rahayu Village, south sumatera can to be a provision for the community as a side-home business in the midst of economic difficulties due to the Covid 19 pandemic. The methods in this activity are survey to get 15 person participants, pre-test and post-test of knowledge participant, discussion, demonstration producing of pempek and organoleptic test. Before training, a number of 53.8% of participants had ever made pempek and 38.5% of participants had knowledge about nutritional value of pempek. The average pre-test score is 38 points while the post-test score is 96 points. This shows that there is an increase in the knowledge and abilities of participants before and after being given the training. The average participant's assessment of the color, taste, and aroma of pempek is between 2.54 - 2.67. This shows that the participants like the color, taste, and aroma of pempek.
{"title":"Improvement of Pempek Production Skills for People of Javanese Descendants in Sumber Rahayu Village, South Sumatera","authors":"Rika Puspita Sari MZ","doi":"10.32734/jst.v5i2.9643","DOIUrl":"https://doi.org/10.32734/jst.v5i2.9643","url":null,"abstract":"Pempek is a food that contains a lot of protein from fish meat in the form of a homogeneous protein gel, white in color, chewy and elastic texture. Improvement of pempek production skills for people of Javanese descendants in sumber Rahayu Village, south sumatera can to be a provision for the community as a side-home business in the midst of economic difficulties due to the Covid 19 pandemic. The methods in this activity are survey to get 15 person participants, pre-test and post-test of knowledge participant, discussion, demonstration producing of pempek and organoleptic test. Before training, a number of 53.8% of participants had ever made pempek and 38.5% of participants had knowledge about nutritional value of pempek. The average pre-test score is 38 points while the post-test score is 96 points. This shows that there is an increase in the knowledge and abilities of participants before and after being given the training. The average participant's assessment of the color, taste, and aroma of pempek is between 2.54 - 2.67. This shows that the participants like the color, taste, and aroma of pempek.","PeriodicalId":17104,"journal":{"name":"Journal of Saintech Transfer","volume":"76 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86130386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Bananas are generally susceptible to mechanical, physiological, chemical and microbiological damage if handled inappropriately, thus requiring diversification in processing. Various ways of processing bananas have been developed to make various products with varied flavours, such as banana dodol. This service aims to provide knowledge about correctly processing banana dodol to produce delicious banana dodol with an attractive appearance, extend shelf life, increase the economic value of agricultural products, and increase food diversity. Providing technical guidance related to making banana dodol into food products can open new businesses for the community in district V of Ladang Bambu, Medan Tuntungan. Barangan bananas are preferable to using Kepok bananas in making banana dodol.
{"title":"Training of Banana Dodol Production at Ladang Bambu Village, Medan Tuntungan","authors":"R. Sigalingging","doi":"10.32734/jst.v5i2.9840","DOIUrl":"https://doi.org/10.32734/jst.v5i2.9840","url":null,"abstract":"Bananas are generally susceptible to mechanical, physiological, chemical and microbiological damage if handled inappropriately, thus requiring diversification in processing. Various ways of processing bananas have been developed to make various products with varied flavours, such as banana dodol. This service aims to provide knowledge about correctly processing banana dodol to produce delicious banana dodol with an attractive appearance, extend shelf life, increase the economic value of agricultural products, and increase food diversity. Providing technical guidance related to making banana dodol into food products can open new businesses for the community in district V of Ladang Bambu, Medan Tuntungan. Barangan bananas are preferable to using Kepok bananas in making banana dodol.","PeriodicalId":17104,"journal":{"name":"Journal of Saintech Transfer","volume":"67 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84013953","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Elderly people have susceptible to degenerative diseases that increase with their age. In Sunggal District, the number of elderly people is quite high as much as 8759 people, however, elderly people who have utilized the posyandu health services are still low. This impacted on the risk of degenerative diseases. The aim of this activity was trained cadres of posyandu to improve their performance, monitor the health status of elderly people, and educate them on the importance of monitoring health status. In this activity, training was carried out for the cadres to improve their performance in the implementation of posyandu. From the health status examination of elderly people, we found that many elderly people have a risk of metabolic syndrome, 47.76% of elderly people with obese, 40.30% of elderly people with systolic hypertension and 28.36% with diastolic hypertension, 20.90% of elderly people with high blood glucose levels, and 32.84% of elderly people with high cholesterol. Health education regarding monitoring health status through posyandu health services and improvement of the performance of cadres in the implementation of posyandu is necessary to enhance the participation of the elderly people in healthy living. Furthermore, it was expected that the performance of cadres in the implementation of posyandu will increase and the elderly people will regularly check their health status.
{"title":"Enhancement of The Participation of Elderly people in Posyandu Health Services in Sunggal District Towards Healthy Living","authors":"F. Siregar","doi":"10.32734/jst.v5i2.9145","DOIUrl":"https://doi.org/10.32734/jst.v5i2.9145","url":null,"abstract":"Elderly people have susceptible to degenerative diseases that increase with their age. In Sunggal District, the number of elderly people is quite high as much as 8759 people, however, elderly people who have utilized the posyandu health services are still low. This impacted on the risk of degenerative diseases. The aim of this activity was trained cadres of posyandu to improve their performance, monitor the health status of elderly people, and educate them on the importance of monitoring health status. In this activity, training was carried out for the cadres to improve their performance in the implementation of posyandu. From the health status examination of elderly people, we found that many elderly people have a risk of metabolic syndrome, 47.76% of elderly people with obese, 40.30% of elderly people with systolic hypertension and 28.36% with diastolic hypertension, 20.90% of elderly people with high blood glucose levels, and 32.84% of elderly people with high cholesterol. Health education regarding monitoring health status through posyandu health services and improvement of the performance of cadres in the implementation of posyandu is necessary to enhance the participation of the elderly people in healthy living. Furthermore, it was expected that the performance of cadres in the implementation of posyandu will increase and the elderly people will regularly check their health status.","PeriodicalId":17104,"journal":{"name":"Journal of Saintech Transfer","volume":"108 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74645011","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Farmers in Tanah Karo still use chemical pesticides a lot and often experience direct exposure to pesticides due to not using personal protection during pesticide spraying. Based on the farmers' habits, exposure to pesticides is cleaned by rubbing the leaves of acem acem (Oxalis dehradunensis Raizada) to the dirty and exposed parts of the pesticide. Acem acem leaves have many benefits and are local potentials that can be new opportunities for farmers to process acem acem leaves into products that have economic value. In addition, acem acem leaves that grow wild and are scattered in every farmer's field in Tanah Karo become an obstacle in providing raw materials in large quantities because it will take a lot of time, effort, and money to collect them. The purpose of this community partnership program is to develop acem acem leaves as raw material for hand sanitizers by means of intensive cultivation, increase farmers' understanding of the use of acem acem leaves in protecting exposure to chemical pesticides, empower farming communities in making hand sanitizers made from acem acem leaves. The solution to partner problems is to cultivate acem acem as raw materials, educate the farming community to utilize acem acem leaves into products that have economic value such as hand sanitizers so that they can increase farmers' income. The implementation of community partnership service activities is carried out by training at each stage of acem acem cultivation, maintenance of acem acem, harvesting, and post-harvest as well as processing acem acem into hand sanitizers, as well as direct practice of demonstration plots for acem acem cultivation.
Tanah Karo的农民仍然大量使用化学农药，由于在喷洒农药时没有使用个人防护措施，他们经常直接接触农药。根据农民的习惯，接触农药的清洁方法是将acem acem (Oxalis dehradunensis Raizada)的叶子摩擦到农药的脏和暴露部分。黄芪叶有许多好处，当地有潜力，可以为农民提供新的机会，将黄芪叶加工成具有经济价值的产品。此外，在Tanah Karo的每个农民的田地里，到处都是野生的橡树叶，这成为提供大量原材料的障碍，因为收集它们需要花费大量的时间、精力和金钱。这个社区合作项目的目的是通过集约化种植，开发作为洗手液原料的荆芥叶，提高农民对利用荆芥叶防止接触化学农药的认识，使农业社区能够生产用荆芥叶制成的洗手液。解决合作伙伴问题的方法是将黄花苜蓿作为原料种植，教育农业社区将黄花苜蓿叶片加工成具有经济价值的产品，如洗手液，从而增加农民的收入。社区伙伴服务活动的实施，通过对稻穗种植、稻穗养护、收获、收获后各个阶段的培训，以及稻穗加工成洗手液，以及稻穗种植示范地块的直接实践来进行。
{"title":"- Cultivation of Acem acem (Oxalis dehradunesis Raizada) and Its Utilization as a Hand Sanitizer for Protection of Exposure to Chemical Pesticides","authors":"Y. Hasanah","doi":"10.32734/jst.v5i2.9842","DOIUrl":"https://doi.org/10.32734/jst.v5i2.9842","url":null,"abstract":"Farmers in Tanah Karo still use chemical pesticides a lot and often experience direct exposure to pesticides due to not using personal protection during pesticide spraying. Based on the farmers' habits, exposure to pesticides is cleaned by rubbing the leaves of acem acem (Oxalis dehradunensis Raizada) to the dirty and exposed parts of the pesticide. Acem acem leaves have many benefits and are local potentials that can be new opportunities for farmers to process acem acem leaves into products that have economic value. In addition, acem acem leaves that grow wild and are scattered in every farmer's field in Tanah Karo become an obstacle in providing raw materials in large quantities because it will take a lot of time, effort, and money to collect them. The purpose of this community partnership program is to develop acem acem leaves as raw material for hand sanitizers by means of intensive cultivation, increase farmers' understanding of the use of acem acem leaves in protecting exposure to chemical pesticides, empower farming communities in making hand sanitizers made from acem acem leaves. The solution to partner problems is to cultivate acem acem as raw materials, educate the farming community to utilize acem acem leaves into products that have economic value such as hand sanitizers so that they can increase farmers' income. The implementation of community partnership service activities is carried out by training at each stage of acem acem cultivation, maintenance of acem acem, harvesting, and post-harvest as well as processing acem acem into hand sanitizers, as well as direct practice of demonstration plots for acem acem cultivation.","PeriodicalId":17104,"journal":{"name":"Journal of Saintech Transfer","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87919467","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Indonesia still has a relatively high stunting prevalence of children under five years. Deli Serdang Regency is one of regencies in North Sumatera Province that has acute-chronic nutritional problems. Provision of additional food in the form of red kidney bean cookies is carried out to overcome nutritional deficiencies that occur in the toddler age group, as well as increase society understanding about stunting, its impact and how to handle it. This community service activity was carried out in Kubah Sentang Village, Pantai Labu District, Deli Serdang Regency, North Sumatra Province. Counseling and training on stunting handling through making red kidney bean cookies was attended by 50 participants consisting of mothers who were members of the PKK group, posyandu cadres, mothers with toddlers, and youth groups. Based on the results of the pre-test and post-test, there was a decrease in the number of participants who had knowledge about stunting in the category less than 41.3% to 13.0%, and as many as 56% of participants had knowledge about stunting in the good category.
{"title":"Counseling and Training for Stunting Management Through Provision of Red Kidney Bean Cookies in Kubah Sentang Village Pantai Labu District","authors":"Efendi Nainggolan, Urbanus Sihotang, Mincu Manalu","doi":"10.32734/jst.v5i1.9133","DOIUrl":"https://doi.org/10.32734/jst.v5i1.9133","url":null,"abstract":"Indonesia still has a relatively high stunting prevalence of children under five years. Deli Serdang Regency is one of regencies in North Sumatera Province that has acute-chronic nutritional problems. Provision of additional food in the form of red kidney bean cookies is carried out to overcome nutritional deficiencies that occur in the toddler age group, as well as increase society understanding about stunting, its impact and how to handle it. This community service activity was carried out in Kubah Sentang Village, Pantai Labu District, Deli Serdang Regency, North Sumatra Province. Counseling and training on stunting handling through making red kidney bean cookies was attended by 50 participants consisting of mothers who were members of the PKK group, posyandu cadres, mothers with toddlers, and youth groups. Based on the results of the pre-test and post-test, there was a decrease in the number of participants who had knowledge about stunting in the category less than 41.3% to 13.0%, and as many as 56% of participants had knowledge about stunting in the good category.","PeriodicalId":17104,"journal":{"name":"Journal of Saintech Transfer","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76897755","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Single Parent women in Pudak Village high, namely around 200 people.Being a Single Parent Woman is of course required to be independent so that they can make their children successful and have a better life. One solution that can be done is to empower single parent women to become strong women so they can prosper in their families, through cultivation activities for the development of silkworm (Tubifer sp) cultivation as freshwater fish seed feed, because currently there are quite large marketing opportunities, and there are still unable to meet market demand. To achieve the objective of the activity, technology transfer was carried out, through the implementation of the silkworm cultivation model using a running water system with vegetable feed ingredients such as carrots, mustard greens, tomatoes, and carrots which are market waste that is no longer utilized. The form of technology transfer that is applied through the Learning by doing model. The results obtained show that single-parent women can cultivate silkwormsand understand the use of market waste in the form of waste vegetables (mustard), and fruits (tomatoes, papayas, oranges, banana peels).
{"title":"Silkworm (Tubifer sp) Business Development Through a Combination Model of Flowing Water Circulation and Vegetables","authors":"Asyar Rayandra, E. Musnandar, S. Tani","doi":"10.32734/jst.v5i2.10374","DOIUrl":"https://doi.org/10.32734/jst.v5i2.10374","url":null,"abstract":"Single Parent women in Pudak Village high, namely around 200 people.Being a Single Parent Woman is of course required to be independent so that they can make their children successful and have a better life. One solution that can be done is to empower single parent women to become strong women so they can prosper in their families, through cultivation activities for the development of silkworm (Tubifer sp) cultivation as freshwater fish seed feed, because currently there are quite large marketing opportunities, and there are still unable to meet market demand. To achieve the objective of the activity, technology transfer was carried out, through the implementation of the silkworm cultivation model using a running water system with vegetable feed ingredients such as carrots, mustard greens, tomatoes, and carrots which are market waste that is no longer utilized. The form of technology transfer that is applied through the Learning by doing model. The results obtained show that single-parent women can cultivate silkwormsand understand the use of market waste in the form of waste vegetables (mustard), and fruits (tomatoes, papayas, oranges, banana peels).","PeriodicalId":17104,"journal":{"name":"Journal of Saintech Transfer","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78502165","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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